Spargo

Family: Amaranthaceae Leafy Green

Tender, semi-savoy leaves of Spargo unfurl with a velvety, crinkled surface and a rich, deep-green glow that feels almost luminous in the garden.

Expect a mild, spinach-forward flavor with a pleasantly succulent bite—ideal for fresh salads, quick sautéing, and silky sauces, or for blanching and freezing for later use. At about 45 days, Spargo delivers dependable harvests with leaves that stay attractive and flavorful as they mature.

Light: Part SunMaturity: 45 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 11th
Harvest Begins	May 26th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	5

Culinary Notes

Chef's Note

Spargo’s semi-savoy crunch gives you that juicy, not-stringy mouthfeel—wilt it fast and it stays plush instead of going dull. Built for both quick heat and post-blanch freezing, it turns silky without tasting overtly “green,” which makes it ideal for emulsion-style sauces and lemony plates.

Best Uses

quick sauté with butter until just wilted, keeping it bright and springy
blanch and freeze for later use—holds texture better than flatter-leaf types
blend into a silky sauce where the greens melt into the emulsion
toss raw in a salad with a light, clingy dressing so the leaves don’t collapse

Flavor Profile

mild, clean spinach flavor velvety, crinkled tenderness pleasantly succulent bite light earthy finish

Kitchen Pairings

lemon butter parmesan olive oil eggs

Frequently Asked Questions

What’s the most common disease problem for Spinacia oleracea (spinach) and how do I prevent it?

Fungal leaf spot (often favored by cool, wet weather and crowded plants) can show up as dark, irregular spots with yellowing around them. Water at the soil line (not overhead), thin so leaves dry quickly after rain, and remove infected leaves promptly. If problems persist, use a label-approved copper or potassium bicarbonate spray to protect new growth.

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

During the 30–45 day growing window, keep the top 1–2 inches of soil consistently moist but not waterlogged—spinach prefers steady moisture to avoid tough leaves and bolting. Water in the morning so foliage can dry, typically about 1 inch per week total from rainfall plus irrigation, adjusting to soil so you don’t see wilting or crusting. If your soil stays soggy or you see drooping with saturated soil, cut back and improve drainage.

How can I tell when Spinacia oleracea is ready to harvest?

Harvest when leaves are mature enough for eating—usually around 40–50 days after sowing. Look for a well-formed rosette with leaves that are sizable and firm (not tiny and stringy), and start with outer leaves if you want continued production. If you see the center beginning to stretch or flower stalks forming, harvest immediately because heat triggers rapid bolting and bitterness.