Monstrueux De Viroflay

Family: Amaranthaceae Vegetable

Sink your spoon into Monstrueux De Viroflay and savor its lush, deeply green leaves—tender yet substantial, with a velvety, almost buttery bite.

At maturity in about 37 days, it forms an abundant rosette of broad, crinkled foliage that holds its character beautifully whether you serve it fresh or warm. A standout for hearty sautés, creamy sauces, and quick braises, this is the spinach that turns everyday greens into a garden highlight.

Light: Part SunMaturity: 37 DaysHabit: Rosette

Botanical illustration of Monstrueux De Viroflay

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 18th
Harvest Begins	May 25th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	37
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Monstrueux de Viroflay cooks down into lush, velvety greens that stay substantial—no stringy grit, no watery dump—so it behaves beautifully in butter-driven sautés and creamy, spoonable sauces. Use it hot and immediate; its tender-yet-meaty leaves make warm applications feel luxurious.

Best Uses

hot sauté with garlic and butter, letting it collapse into glossy ribbons
creamy sauces where the leaves thicken without getting watery
quick braises (steam-to-tender) to preserve a silky texture
folding into omelets or lasagna for a hearty green layer

Flavor Profile

deep green, earthy spinach flavor tender but substantial bite gentle sweetness with a mild, clean finish velvety, buttery mouthfeel when cooked

Kitchen Pairings

garlic butter parmesan lemon juice cream eggs

Frequently Asked Questions

What pest or disease most often affects Spinacia oleracea (spinach) and how can I stop it?

In home gardens, spinach commonly gets downy mildew, which shows as pale yellow patches on the top leaves and a gray-purple fuzzy growth on the underside. Remove and discard infected leaves immediately, improve airflow (don’t crowd plants), and avoid watering the foliage—water at the soil line instead. If it’s spreading, switch to a protective fungicide labeled for edible greens and follow the label’s reapplication schedule.

How often should I water Spinacia oleracea during the main growing phase?

During active leaf growth, keep the soil consistently evenly moist but not waterlogged—aim for a damp feel 1–2 inches down. Water about 1–2 times per week depending on heat and container size, increasing frequency during warm, windy weather to prevent leaf stress. Uneven moisture can trigger early bolting, which ruins tenderness, so water promptly after the top layer starts to dry.

How do I tell when to harvest Spinacia oleracea?

Harvest when leaves are firm and reach roughly 6–8 inches (or when they’re the size you want for tender eating), which is typically around 37 days from sowing. Pick the outer leaves first with a clean snip and leave the center growing point to keep producing. If plants start forming a tall flowering stalk, harvest immediately for best texture.