Lamb's Tongue

Family: Amaranthaceae Leafy Green

Tender, lamb’s-tongue leaves unfurl with a velvety, ocean-green sheen and a pleasantly mild, sweet bite that feels refined from the first harvest.

Lamb’s Tongue forms an upright rosette of narrow, spoon-shaped foliage with a supple, not-too-crisp texture—ideal for steaming, sautéing, and folding into sauces, or for fresh use when you want a gentle, spinach-forward flavor.

Light: Part SunMaturity: 40 DaysHabit: Rosette

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

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

This lamb’s-tongue spinach stays tender and spoon-soft, so it’s at its best when you don’t overcook it—think glossy leaves that cling to fat and acid. Its mild sweetness plays nicely with dairy and eggs, delivering a silky green finish instead of the harsher edge you can get from tougher spinach.

Best Uses

quick sauté with butter/garlic and a squeeze of lemon—leaves stay supple, not stringy
steam and fold into warm cream sauces where the texture will lacquer instead of collapse
blend into pesto-style sauces for a smoother, greener mouthfeel
use raw in chiffonade under light vinaigrettes where its sweetness won’t get outshouted

Flavor Profile

mild, sweet spinach bite tender velvety leaf texture fresh greens nuttiness gentle, not bracing bitterness

Kitchen Pairings

butter lemon garlic Parmesan cream eggs

Frequently Asked Questions

What pests or diseases commonly affect Spinacia oleracea (lamb’s tongue), and how do I control them?

Spinach commonly suffers from downy mildew (often showing yellow patches on leaves with a gray-purple growth underneath) and aphids, especially in warm, dry spells. Improve airflow and avoid overhead watering; remove and destroy heavily infected leaves, then use a copper-based fungicide early at the first signs of downy mildew. For aphids, blast them off with a strong water jet, and if needed apply insecticidal soap directly on the leaf undersides.

How often should I water Spinacia oleracea during the main growing phase (about the first 30–40 days)?

Keep the soil consistently moist but not waterlogged—aim for lightly damp soil 1–2 inches down, especially from emergence through leaf expansion. In typical home conditions this often means watering about 1–2 times per week, but increase frequency during warmer part-sun days so leaves don’t wilt or taste bitter from drought stress. Mulch lightly to reduce moisture swings, since spinach quality drops quickly when soil alternates between dry and wet.

How can I tell when Spinacia oleracea (lamb’s tongue) is ready to harvest?

Harvest when leaves are tender and the plants have a good leaf size but before they bolt; for many plantings this is around 40 days. Pick outer leaves first, leaving the crown to continue producing, and harvest in the morning when leaves are crisp and less prone to damage. If you see flowering stems starting to elongate, harvest immediately for best flavor.