Lamb's Tongue

Spinach

40d to harvest

Tender, lamb’s-tongue leaves unfurl with a velvety, ocean-green sheen and a pleasantly mild, sweet bite that feels refined from the first harvest. Lamb’s Tongue forms an upright rosette of narrow, spoon-shaped foliage with a supple, not-too-crisp texture—ideal for steaming, sautéing, and folding into sauces, or for fresh use when you want a gentle, spinach-forward flavor.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 1st
Transplant / Sow Outdoors	Apr 1st
Harvest Begins	May 11th
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Recommended Companions

Amsterdam Forcing Carrot

Rover Radish

Frequently Asked Questions

How often should I water Spinacia oleracea during the main growing phase (about the first 30–40 days)?

Keep the soil consistently moist but not waterlogged—aim for lightly damp soil 1–2 inches down, especially from emergence through leaf expansion. In typical home conditions this often means watering about 1–2 times per week, but increase frequency during warmer part-sun days so leaves don’t wilt or taste bitter from drought stress. Mulch lightly to reduce moisture swings, since spinach quality drops quickly when soil alternates between dry and wet.

How can I tell when Spinacia oleracea (lamb’s tongue) is ready to harvest?

Harvest when leaves are tender and the plants have a good leaf size but before they bolt; for many plantings this is around 40 days. Pick outer leaves first, leaving the crown to continue producing, and harvest in the morning when leaves are crisp and less prone to damage. If you see flowering stems starting to elongate, harvest immediately for best flavor.