Cleveland

Spinach

42d to harvest

Sink into the velvety, crinkled leaves of Cleveland Savoy Spinach—lush, deep green with a tender bite and a clean, sweet spinach flavor. At about 42 days, it forms an attractive rosette of richly textured foliage that stays pleasantly succulent for salads and quick sautés, and it also shines when folded into warm dishes and blended into creamy sauces. Grow it for its unmistakable savoy ripple and dependable, garden-ready harvest window.

Crop Dates

Milestone	Date
Start Indoors	Apr 17th
Last Frost	May 15th
Transplant / Sow Outdoors	May 15th
Harvest Begins	Jun 26th
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	42
Sun Requirements	Full 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)	5

Frequently Asked Questions

What pest or disease is most likely on Spinacia oleracea (spinach) in the garden, and how can I treat it?

Watch for downy mildew (often shows as yellow patches on leaves with fuzzy gray/purple growth underneath), which is common when foliage stays wet and temperatures are cool-to-mild. Remove and discard affected leaves early, improve airflow, and water at the base so the canopy dries quickly; avoid overhead watering. If the problem is spreading, consider using an approved fungicide labeled for leafy greens in your area and follow the label’s interval before harvest.

How often should I water Spinacia oleracea during its main growth phase to avoid poor growth?

During the main growth phase, keep the soil consistently evenly moist (not soggy) so spinach forms tender leaves instead of stunting. Water when the top 1 inch of soil feels dry, typically every 2–4 days depending on heat and soil type, and aim for thorough soaking that reaches the root zone. Mulch lightly to reduce evaporation because spinach roots are shallow and dry-out quickly in Full Sun.

How do I know when my Spinacia oleracea is ready to harvest?

Harvest at about 35–42 days after sowing, when leaves are tender and reach a usable size (roughly palm-sized for full-leaf harvest). For a longer harvest window, pick outer leaves first when they’re big enough to eat, leaving the center to keep producing. If you see the plant starting to bolt (flower stalk emerging), harvest immediately and use leaves promptly for best flavor and texture.