Hollander

Family: Amaranthaceae Leafy Green

Unfurl Hollander’s savoyed leaves into the garden for a richly verdant, tender bite with a crisp, springy texture and a clean, spinach-sweet flavor.

At about 45 days, this market-class savoy forms an attractive rosette of deeply crinkled foliage that holds its character beautifully for fresh use and quick turnarounds in the home garden. Grow Hollander for vibrant greens that shine in sautés, soups, and creamy sauces, or for bright, leafy additions to salads and pickled blends.

Light: Full SunMaturity: 45 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 9th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Hollander’s savoy crinkle and springy tenderness make it a standout for fast heat—jump it in and out of the pan so it stays bright, not watery. Fold it into lemony butter or creamy dairy and the texture holds, gripping sauce instead of collapsing into gray-green mush.

Best Uses

hot quick-sauté where the leaves stay springy, not sulky
wilt-and-stir into soups for color and body
fold into creamy sauces (think ricotta/cream base) where it thickens and coats
chopped into salads or pickled blends for a punchy, leafy snap

Flavor Profile

spinach-sweet vegetal flavor crisp-tender crunch with springy bite earthy greensiness with a clean finish savoy crinkle that clings to dressing and sauce

Kitchen Pairings

garlic lemon butter parmesan ricotta eggs

Frequently Asked Questions

What is a common pest or disease problem for Spinacia oleracea (spinach) and how do I treat it?

Watch for downy mildew and leaf spots, which often show up as yellow patches on top and gray-purple growth under leaves, especially in cool, damp weather. Remove and discard infected leaves early, improve airflow by thinning so plants aren’t crowded, and water at the soil level (not over the foliage). If the problem spreads, use a label-approved fungicide for leafy greens and repeat only as directed on the product label.

How often should I water spinach (Spinacia oleracea) during peak growth to avoid problems?

During the main growing period (about weeks 2–6), keep the soil consistently moist but not soggy—aim for the top 1 inch to stay slightly damp. Water deeply about 2–3 times per week in average conditions, and increase frequency during hot or windy spells to prevent leaf edge burn and rapid bolting. If rain is frequent, reduce watering so the bed drains well and doesn’t stay wet overnight.

How can I tell when Spinacia oleracea is ready to harvest?

Harvest when leaves are tender and fully expanded but before plants bolt—typically around 40–50 days after sowing (about 45 days to maturity). For baby leaves, pick when they’re 2–4 inches long; for larger leaves, wait until individual leaves are sizable and about 6–8 inches, then cut outer leaves and leave the center to regrow. If you see flower stalks starting to rise, harvest immediately because quality declines fast.