Viroflay

Spinach

40d to harvest

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.

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)	45
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	6

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.