Matador

Family: Amaranthaceae Leafy Green

Velvety, flat leaves unfurl with a rich, dark-green sheen and a tender, succulent bite—Matador spinach is prized for its smooth texture and clean, balanced flavor.

Ready in about 40 days, it forms an attractive rosette that stays impressively uniform, making it a favorite for fresh salads, quick sautéing, and silky sauces that showcase its gentle depth.

Light: Part SunMaturity: 40 DaysHabit: Rosette

Crop Dates : 4b

Milestone	Date
Start Indoors	Apr 15th
Last Frost	May 13th
Transplant / Sow Outdoors	May 13th
Harvest Begins	Jun 22nd
Harvest Ends	Sep 27th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	45
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Matador’s flat, velvety leaves give you a smooth collapse in a hot pan without turning ragged, so you can keep the spinach green and silky rather than swampy. The flavor is clean and balanced—built for quick heat, citrus lift, and dairy richness, not heavy, pungent aromatics.

Best Uses

quick sautés where the leaves collapse fast but stay silky
silky wilted-spinach folding into warm pasta or rice
creamy, smooth sauces (blend after quick blanching to keep it green)
fresh salads—use lighter dressing so the leaves don’t get bruised or watery

Flavor Profile

clean, balanced spinach savor tender, succulent bite velvety leaf texture with a gentle, earthy finish mild sweetness that reads more in the pan than in raw leaves

Kitchen Pairings

lemon olive oil parmesan butter ricotta eggs

Frequently Asked Questions

What pest or disease is most likely to hit spinach (Spinacia oleracea) and how can I prevent it?

Spinach commonly suffers from downy mildew (often in cool, humid weather), showing yellow patches on top leaves with gray-purple growth underneath. Remove infected leaves early, improve airflow by spacing plants, and water at the base in the morning so foliage dries quickly; avoid overhead sprinkling. If the problem keeps recurring, rotate out of spinach and related greens for at least a season and consider a labeled fungicide that targets downy mildew for edible greens.

How often should I water spinach during the main growing phase, and what soil moisture level does it need?

During the 30–40 day growth window, keep the soil consistently evenly moist, not soggy—aim for damp topsoil at about 1 inch deep. Water roughly every 2–4 days depending on heat and wind, increasing frequency during dry spells so leaves stay tender and growth doesn’t stall. If soil dries out between waterings, spinach can become bitter and bolt more quickly.

How do I know when Matador spinach (Spinacia oleracea) is ready to harvest?

Harvest when leaves are fully expanded but still tender—typically around 35–40 days for full-size bunches. Pick outer leaves first (leave the center growing) or harvest the whole plant when it has a good rosette and vigorous leaf color. If leaves start looking tough or the plant sends up a flower stalk, harvest immediately because bitterness increases quickly.