Viroflay

Family: Amaranthaceae Vegetable

Planting Schedule

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Tender, richly savoyed leaves of Viroflay unfurl with a lush, deep-green sheen and a satisfyingly crisp bite.

Expect a smooth, succulent texture that holds its character through cool weather, making it a favorite for steady harvests around day 40. Grow Viroflay for its bold flavor and beautifully crinkled foliage—ideal for fresh salads, quick sautés, and hearty blends for sauces and soups, as well as pickling-style preserves when you want a vibrant green accent.

Light: Part SunMaturity: 40 DaysHabit: Rosette

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

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Viroflay’s savoy crinkles give you more surface area, so it wilts fast and stays lush—never watery—and keeps that crisp-tender chew in the pan. It’s the kind of spinach that can take a sharp squeeze of lemon or a dairy finish without turning flat or gray.

Best Uses

quick sautéed spinach for a glossy, non-mushy texture
cool-weather wilt-in soups (finish at the end for bright color)
creamy purée or blended sauce where the leaves melt into silk
salads with vinaigrette tossed moments before serving

Flavor Profile

bold, spinachy earthiness crisp-tender bite with juicy succulence gentle bitterness with a clean, vegetal finish

Kitchen Pairings

lemon olive oil butter parmesan feta eggs

Frequently Asked Questions

What pest or disease commonly affects spinach (Spinacia oleracea) and how do I stop it?

Watch for downy mildew and leaf miners—downy mildew shows up as yellow patches on the upper leaves with grayish fuzz underneath, while leaf miners leave serpentine tunnels. Remove and discard infected leaves early, improve airflow by spacing plants, and avoid wetting foliage at watering time. If leaf miner pressure is high, use row cover over the crop during peak adult activity and remove heavily mined leaves to slow spread.

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

Keep the top 1 inch of soil consistently moist during leaf development (about the first 3–4 weeks), watering deeply when it starts to dry just at the surface. For most home gardens this works out to roughly 1–2 times per week, but increase frequency during warm, windy weather to prevent leaf stress and early bolting. Mulch lightly after seedlings establish to reduce moisture swings, since spinach reacts quickly to drying out.

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

Harvest when leaves are large enough to eat—typically around 40 days to maturity—looking for firm, fully expanded leaves rather than tiny, tender shoots. For the best flavor and texture, pick outer leaves first (about 2–3 inches long) using scissors, leaving the center to regrow for multiple cuttings. If you see the plant rapidly elongating or sending up a flower stalk, harvest immediately since quality declines as it bolts.