Tyee

Spinach

40d to harvest

Tender, quick-growing Tyee spinach unfurls into lush, deep-green leaves with a velvety, spoonable texture and a refreshingly mild, sweet flavor. At about 40 days, the plants form a compact rosette that stays impressively uniform, making it a joy to harvest for fresh salads and vibrant sautés, or to fold into soups and sauces. For gardeners who love cool-season greens, Tyee delivers reliable performance and a clean, leafy bite that shines whether served lightly or simmered into comforting dishes.

Crop Dates

Milestone	Date
Start Indoors	Feb 6th
Last Frost	Mar 6th
Transplant / Sow Outdoors	Mar 6th
Harvest Begins	Apr 15th
Harvest Ends	Nov 26th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	50
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	6

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Frequently Asked Questions

What pest or disease problem commonly affects Spinacia oleracea (spinach), and how can I manage it?

Spinach commonly suffers from downy mildew (often seen as yellow patches on top with fuzzy gray-purple growth underneath leaves) and leaf spots. Remove affected leaves right away, improve airflow, avoid overhead watering, and water at the soil line; if the problem persists, use a labeled fungicide that targets downy mildew on spinach per the product instructions. Watch for aphids on new growth—spray them off with a strong jet of water and consider insecticidal soap for heavy infestations.

How do I know when Spinacia oleracea is ready to harvest (about 40 days to maturity)?

Harvest when leaves reach a usable size—generally around 30–45 days depending on temperature, with maturity after about 40 days. For best flavor, pick leaves before they bolt: choose plants with several full-sized leaves (not tiny cotyledons) and harvest in the morning when leaves are crisp. Use the “cut-and-come-again” method by cutting outer leaves with scissors, leaving the center growing point to produce more foliage.