Tyee

Family: Amaranthaceae Vegetable

Tender, quick-growing Tyee spinach unfurls into lush, deep-green leaves with a velvety, spoonable texture and a refreshingly mild, sweet flavor.

At about 40 days, the plants form a compact rosette that stays impressively uniform, making it a joy to harvest for fresh salads and vibrant sautés, or to fold into soups and sauces. For gardeners who love cool-season greens, Tyee delivers reliable performance and a clean, leafy bite that shines whether served lightly or simmered into comforting dishes.

Light: Full SunMaturity: 40 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 4th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

Culinary Notes

Chef's Note

Tyee’s tender, velvety leaves wilt fast without getting stringy, so it stays lush in a hot pan and still tastes sweet rather than grassy. It’s the kind of spinach that folds cleanly into soups and creamy sauces while keeping a spoonable, green-coat texture.

Best Uses

quick sauté for silky wilt (finish with lemon and olive oil)
fold into soups and brothy stews at the end for bright color
blend into a smooth creamed spinach-style sauce
toss raw into salads where it stays tender and non-grassy

Flavor Profile

mild, sweet spinach savor velvety, spoonable tenderness clean, leafy bite that won’t turn bitter quickly

Kitchen Pairings

lemon olive oil garlic (avoid per pairing list) butter parmesan ricotta

Frequently Asked Questions

What pest or disease problem commonly affects Spinacia oleracea (spinach), and how can I manage it?

Spinach commonly suffers from downy mildew (often seen as yellow patches on top with fuzzy gray-purple growth underneath leaves) and leaf spots. Remove affected leaves right away, improve airflow, avoid overhead watering, and water at the soil line; if the problem persists, use a labeled fungicide that targets downy mildew on spinach per the product instructions. Watch for aphids on new growth—spray them off with a strong jet of water and consider insecticidal soap for heavy infestations.

During the main growing phase, how often should I water Spinacia oleracea and what soil moisture level should I maintain?

Keep the soil consistently moist but not waterlogged—aim for evenly damp beds so seedlings and young leaves don’t stall. In typical home gardens, this often means watering about 1–2 times per week, increasing to more frequent watering during hot spells, always checking that the top 1 inch of soil stays moist. Mulch lightly to reduce drying, and avoid letting the bed swing from dry to soggy, which can reduce leaf quality.

How do I know when Spinacia oleracea is ready to harvest (about 40 days to maturity)?

Harvest when leaves reach a usable size—generally around 30–45 days depending on temperature, with maturity after about 40 days. For best flavor, pick leaves before they bolt: choose plants with several full-sized leaves (not tiny cotyledons) and harvest in the morning when leaves are crisp. Use the “cut-and-come-again” method by cutting outer leaves with scissors, leaving the center growing point to produce more foliage.