Matador

Spinach

40d to harvest

Velvety, flat leaves unfurl with a rich, dark-green sheen and a tender, succulent bite—Matador spinach is prized for its smooth texture and clean, balanced flavor. Ready in about 40 days, it forms an attractive rosette that stays impressively uniform, making it a favorite for fresh salads, quick sautéing, and silky sauces that showcase its gentle depth.

Crop Dates

Milestone	Date
Start Indoors	Apr 21st
Last Frost	May 19th
Transplant / Sow Outdoors	May 19th
Harvest Begins	Jun 28th
Harvest Ends	Sep 21st

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	45
Min Night Temp (°F)	30
Harden Off (days)	6

Recommended Companions

Frequently Asked Questions

What pest or disease is most likely to hit spinach (Spinacia oleracea) and how can I prevent it?

Spinach commonly suffers from downy mildew (often in cool, humid weather), showing yellow patches on top leaves with gray-purple growth underneath. Remove infected leaves early, improve airflow by spacing plants, and water at the base in the morning so foliage dries quickly; avoid overhead sprinkling. If the problem keeps recurring, rotate out of spinach and related greens for at least a season and consider a labeled fungicide that targets downy mildew for edible greens.

How often should I water spinach during the main growing phase, and what soil moisture level does it need?

During the 30–40 day growth window, keep the soil consistently evenly moist, not soggy—aim for damp topsoil at about 1 inch deep. Water roughly every 2–4 days depending on heat and wind, increasing frequency during dry spells so leaves stay tender and growth doesn’t stall. If soil dries out between waterings, spinach can become bitter and bolt more quickly.

How do I know when Matador spinach (Spinacia oleracea) is ready to harvest?

Harvest when leaves are fully expanded but still tender—typically around 35–40 days for full-size bunches. Pick outer leaves first (leave the center growing) or harvest the whole plant when it has a good rosette and vigorous leaf color. If leaves start looking tough or the plant sends up a flower stalk, harvest immediately because bitterness increases quickly.