Red Kitten

Family: Amaranthaceae Vegetable

Velvety, tender leaves unfurl with a vivid, playful sheen—deep green that feels almost plush to the eye, with a lively snap when you gather them.

Red Kitten spinach delivers a pleasantly mild, fresh flavor and a delicate texture that shines in quick sautés and silky sauces, and it also holds its own when lightly roasted for caramelized edges. Grow it for dependable, early harvests around 45 days, and enjoy a steady stream of tender leaves from a compact, garden-friendly plant.

Light: Part SunMaturity: 45 DaysHabit: Rosette

Crop Dates : 2a

Milestone	Date
Start Indoors	Apr 27th
Last Frost	May 25th
Transplant / Sow Outdoors	May 25th
Harvest Begins	Jul 9th
Harvest Ends	Aug 29th

Crop Details

Trait	Value
Days to Maturity	45
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

Red Kitten’s tenderness and mild flavor make it a sweetheart for fast heat—use it like you’d use baby spinach that wants to stay silky, not collapse. For caramelized edges, roast just until moisture tightens and the leaves spot brown, then finish with lemon and butter to make the flavor pop.

Best Uses

hot-quick sauté with butter where the leaves stay plush (not watery)
silky reduction or purée for pan sauces that coat evenly
light roast to drive off surface moisture for caramelized, crispy edges
blanch-and-drain for folding into warm grain bowls with a glossy finish

Flavor Profile

mild, grassy freshness tender, velvety leaf texture quick-cook sweetness gentle, clean finish with a lively snap

Kitchen Pairings

lemon butter parmesan olive oil eggs ricotta

Frequently Asked Questions

What pest or disease is most likely on Spinacia oleracea (red spinach) and how do I manage it?

Watch for downy mildew and leaf spot, especially when leaves stay wet and nights are cool; symptoms look like pale yellow patches that turn brown or gray fuzzy growth. Remove and discard affected leaves, water at the soil line in the morning, and improve airflow by thinning seedlings so plants aren’t crowded. If mildew/spot keeps returning, switch to a preventive routine using an approved copper-based fungicide label for leafy greens and reapply as directed.

How often should I water Spinacia oleracea during the main growing phase, and what soil moisture level do I aim for?

Keep the top 1 inch of soil consistently moist but not soggy—red spinach grows best with steady moisture, especially from germination through leafy harvest. In typical home gardens, this often means watering about 1–2 times per week, increasing to more frequent watering during warm spells so the bed doesn’t dry out. Mulch lightly with a thin layer of straw or shredded leaves to reduce surface drying, and stop watering if the soil stays wet longer than a day.

How can I tell when my Spinacia oleracea (red spinach) is ready to harvest?

Harvest at about 35–45 days when leaves are firm and fully sized for eating—typically 4–6 inches long for baby-to-medium leaves. Pick in the morning for best texture, and either harvest outer leaves first to extend production or cut the whole rosette when it’s dense. If leaves start to look small, tough, or the plant bolts (forms a flower stalk), harvest immediately or remove the bolting plants since leaf quality declines quickly.