Corvair

Spinach

40d to harvest

Sink your senses into Corvair’s tender, velvety leaves—cool, fresh, and richly green with a smooth, succulent bite. At about 40 days, this spinach forms an upright rosette that stays crisp and flavorful, ideal for gardeners who want reliable performance and a clean, uniform look. Corvair shines in fresh salads and quick sautés, and it also holds its character beautifully for creamy sauces and warm, comforting dishes.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Mar 23rd
Transplant / Sow Outdoors	Mar 23rd
Harvest Begins	May 2nd
Harvest Ends	Nov 12th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Shade
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)	5

Frequently Asked Questions

What pest or disease problem is most likely on Spinacia oleracea (spinach), and how can I manage it?

Watch for downy mildew and leaf spots, especially when leaves stay wet and nights are cool. Improve airflow by spacing plants and watering at soil level, then remove badly spotted leaves; if problems spread, use a labeled fungicide for edible greens and re-check the label for spinach-specific timing. For pests, look for aphids and hand-remove them early or spray with a steady stream of water to knock them off the undersides.

How often should I water Spinacia oleracea during its main growing phase (about weeks 2–6)?

Keep the top 1 inch of soil consistently moist, not soggy, because spinach roots are shallow and dry conditions trigger early bolting. In most home gardens this means watering about 2–3 times per week, more often during warm or windy weather, and less when rainfall keeps the soil damp.

How do I tell when Spinacia oleracea is ready to harvest?

Harvest when leaves are large enough to eat—typically around 35–45 days after sowing, depending on temperature. Pick the outer leaves first (leave the center growing point), and you’ll often get multiple harvests before the plant bolts in heat. Avoid waiting until leaves are overly old and tough; spinach quality drops quickly as temperatures rise.