Emperor

Spinach

40d to harvest

Tender, fast-growing Emperor Asian spinach arrives with a velvet-soft bite and a sweet, clean green flavor that feels luminous from the first harvest. Its leaves form an upright, lush rosette of deep green foliage with a smooth, succulent texture—ideal for quick, vibrant use in stir-fries, sautés, and silky sauces, or for fresh salads when you want that crisp, garden-fresh snap. For home gardeners, Emperor is a dependable 40-day performer that keeps rewarding with steady, leafy growth.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 4th
Transplant / Sow Outdoors	May 4th
Harvest Begins	Jun 13th
Harvest Ends	Oct 5th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	65
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	Not Required

Frequently Asked Questions

Why are my Spinacia oleracea (Emperor spinach) leaves turning yellow and getting blotchy spots, and what should I do?

Yellowing with dark or pale blotches is often downy mildew or leaf spot on spinach, especially when leaves stay wet overnight. Water at the soil line and thin plants so air moves through the canopy; remove and discard badly infected leaves right away. If the problem keeps spreading, switch to disease-resistant spinach starts for the next sowing and avoid planting spinach where it grew in the last season.

How often should I water Emperor spinach during the main growing phase?

During the 30–40 days when leaves are rapidly expanding, keep the top 1–2 inches of soil consistently moist but not waterlogged. In hot weather, this usually means watering deeply about 2–3 times per week, more often if the bed dries quickly; in cool weather you may only need 1 time per week. Mulch lightly to steady moisture, and never let the soil fully dry out because it can trigger early bolting in Spinacia oleracea.

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

Harvest when leaves are about 4–6 inches long and the plants are still tender, which is typically around 40 days from sowing. Pick outer leaves first so the center can keep producing, or harvest the whole plant when it reaches a good rosette size. If leaves start getting tougher or the plant shoots upward, harvest immediately to avoid bitterness and bolting quality loss.