Mikado

Family: Amaranthaceae Leafy Green

Silky, tender leaves unfurl with a fresh, spinach-sweet flavor and a pleasantly crisp bite—an Asian Spinach that feels almost feather-light in the garden.

Mikado forms an upright, fast-growing rosette in about 35 days, producing abundant, deep green foliage with a smooth, succulent texture that shines in quick stir-fries, savory sautés, and vibrant fresh salads. Grow Mikado for reliable, early harvests and a steady supply of greens that stay tender rather than turning tough.

Light: Part SunMaturity: 35 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	May 30th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	35
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	40
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	5

Culinary Notes

Chef's Note

Mikado’s leaves are tender and barely bitter, so they cook fast and stay feather-silky with a crisp snap—exactly what you want when heat is coming on strong in a wok. Treat it like a quick-cooking green: short passes in fat + salt, then finish with brightness (citrus or ginger) so it tastes alive, not boiled.

Best Uses

quick wok-style stir-fries where the leaves stay silky instead of mushy
savory sautéing with a glossy sheen for finishing pasta or rice
tossing into fresh salads where it keeps a crisp, clean mouthfeel
blanch-and-drain as a fast side that holds tenderness

Flavor Profile

spinach-sweet greenness silky, succulent leaf texture light crisp bite with minimal bitterness fast-cooking vegetal savoriness

Kitchen Pairings

ginger sesame oil soy sauce lemon juice garlic-free options like scallion

Frequently Asked Questions

What pest or disease commonly affects Spinacia oleracea (Mikado spinach), and what should I do?

Spinach commonly suffers from downy mildew (often showing as pale/yellow patches on top with gray-purple growth underneath) and leaf miners. Remove and destroy infected leaves right away, keep foliage as dry as possible by watering at the soil line, and improve airflow between plants. If mildew keeps spreading, use an approved fungicide labeled for spinach downy mildew and start that at the first signs to protect new leaves.

How often should I water Mikado spinach during its main growing phase?

During the ~35-day grow period, keep the top 1–2 inches of soil consistently moist but not waterlogged. In typical home gardens, that usually means watering about 1–2 times per week, increasing to more frequent watering during warm or windy weather to prevent leaf stress. Mulch lightly to reduce moisture swings, since fluctuating moisture can reduce leaf quality and trigger early bolting in Spinacia oleracea.

How can I tell when Mikado spinach is ready to harvest?

Harvest when leaves are fully expanded and tender—typically around 30–35 days from sowing for this type. Pick outer leaves as they reach usable size, or harvest the whole plant when it forms a good rosette. If leaves start to look tougher or the center begins to stretch upward, harvest immediately because bolting reduces flavor and texture.