Olympia

Spinach

45d to harvest

Tender, velvety leaves arrive with a luminous, deep forest-green sheen and a pleasantly sweet, spinach-forward flavor. Olympia’s flat-leaf habit forms an easy-to-harvest rosette of smooth, broad blades with a supple texture that stays crisp and clean in the garden. Grow Olympia for fresh salads, quick sauté-style skillet dishes, and vibrant sauces where its gentle sweetness shines.

Crop Dates

Milestone	Date
Start Indoors	Apr 21st
Last Frost	May 19th
Transplant / Sow Outdoors	May 12th
Harvest Begins	Jun 26th
Harvest Ends	Sep 21st

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Frequently Asked Questions

What pest or disease most commonly affects Spinacia oleracea, and how do I treat it?

Downy mildew can be a major problem for Spinacia oleracea, showing up as pale yellow patches on the upper leaves with gray-purple growth on the underside. Remove and discard infected leaves early, then improve airflow (thin plants if crowded) and water at the base in the morning to keep foliage dry. If it keeps spreading, use a labeled fungicide for downy mildew on edible greens and follow the label’s reapplication timing.

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

Keep the soil consistently moist but not soggy from germination through leaf expansion; aim for even moisture to prevent bitter, stressed leaves. In typical home gardens this often means watering 1–2 times per week, but more during warm spells—check by feeling the top 1 inch of soil and water when it starts to dry there. Avoid wetting the leaves, since Spinacia oleracea tolerates moisture poorly on the foliage.

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

Harvest when leaves are about 4–6 inches long, which is usually around 40–45 days after sowing for Spinacia oleracea. Pick outer leaves first to let the center keep producing, and harvest in the morning when plants are crisp. If you see rapid bolting (flower stalk formation), harvest immediately and expect a stronger, more bitter flavor.