Verdil

Family: Amaranthaceae Vegetable

Planting Schedule

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Sink your senses into Verdil’s tender, savoyed leaves—deep, velvety green with a pronounced, crinkled texture that feels almost plush at first touch.

At about 45 days, plants form an upright rosette of flavorful foliage that stays pleasantly sweet and never turns coarse too quickly. Grow Verdil for fresh salads and quick sauté-style meals, or to fold into hearty sauces and savory blends where its rich green color shines through.

Light: Full ShadeMaturity: 45 DaysHabit: Rosette

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Verdil Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	May 4th	May 25th	Jul 9th – Aug 1st
Zone 2a	Apr 27th	May 18th	Jul 2nd – Aug 29th
Zone 2b	Apr 17th	May 8th	Jun 22nd – Aug 25th
Zone 3a	Apr 17th	May 8th	Jun 22nd – Sep 1st
Zone 3b	Apr 21st	May 12th	Jun 26th – Sep 21st
Zone 4a	Apr 17th	May 8th	Jun 22nd – Sep 24th
Zone 4b	Apr 15th	May 6th	Jun 20th – Sep 27th
Zone 5a	Apr 10th	May 1st	Jun 15th – Sep 30th
Zone 5b	Apr 6th	Apr 27th	Jun 11th – Oct 5th
Zone 6a	Apr 3rd	Apr 24th	Jun 8th – Oct 10th
Zone 6b	Mar 28th	Apr 18th	Jun 2nd – Oct 16th
Zone 7a	Mar 23rd	Apr 13th	May 28th – Oct 20th
Zone 7b	Mar 13th	Apr 3rd	May 18th – Oct 28th
Zone 8a	Mar 4th	Mar 25th	May 9th – Nov 5th
Zone 8b	Feb 23rd	Mar 16th	Apr 30th – Nov 12th
Zone 9a	Feb 6th	Feb 27th	Apr 13th – Nov 26th
Zone 9b	Jan 12th	Feb 2nd	Mar 19th – Dec 9th
Zone 10a	—	Oct 1st	Nov 15th – Feb 28th
Zone 10b	—	Oct 1st	Nov 15th – Feb 28th
Zone 11a	—	Oct 1st	Nov 15th – Feb 28th
Zone 11b	—	Oct 1st	Nov 15th – Feb 28th
Zone 12a	—	Oct 1st	Nov 15th – Feb 28th
Zone 12b	—	Oct 1st	Nov 15th – Feb 28th
Zone 13a	—	Oct 1st	Nov 15th – Feb 28th
Zone 13b	—	Oct 1st	Nov 15th – Feb 28th

Crop Details

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

Culinary Notes

Chef's Note

Verdil’s crinkled, savoyed leaves are built for heat—drop them in hot fat and they wilt fast while staying structured, not slimy. Use it where you want a deep green flavor that doesn’t turn harsh, then finish with lemon and fat (butter/olive oil) for a clean, glossy mouthfeel.

Best Uses

hot quick-sauté (wilts fast without getting watery)
blanch-and-chop for folding into savory omelets and frittatas
spinach-forward sauce base—blend, then lightly reduce to cling to pasta
toss into salads where the leaf can keep a soft bite under dressing

Flavor Profile

tender, plush crinkle texture sweet, spinach-forward vegetal flavor gentle bitterness that stays in check when cooked quickly dark, green intensity that holds color in heat

Kitchen Pairings

lemon parmesan olive oil butter eggs white beans

Frequently Asked Questions

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

Watch for downy mildew and leaf spots, which show up as pale yellow patches on top leaves with fuzzy growth underneath, especially in cool, humid conditions. Remove badly affected leaves, improve airflow between plants, and water at the soil line so foliage stays dry; if it keeps spreading, treat promptly with a labeled fungicide for leafy greens. Also check regularly for aphids, and rinse them off early with a strong stream of water or remove heavily infested tips.

How often should I water Verdil spinach during the main growing phase?

Keep the soil consistently evenly moist from sprouting through harvest, because Spinacia oleracea quickly becomes bitter or bolt-prone when it dries out. Aim for about 1–1.5 inches of water per week in total (adjust for rainfall), watering deeply rather than frequent light sprinkles. If the top 1 inch of soil dries out, water again; if it stays soggy, scale back to prevent fungal problems.

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

Harvest at around 40–50 days when leaves are tender and about 4–6 inches long, before they get thick or coarse. You can cut outer leaves and let the center keep producing, or harvest the whole plant once it has a full rosette. If you see early flower stalks forming, harvest immediately to get the best quality before bitterness increases.