Catalina

Spinach

40d to harvest

Tender, velvety leaves unfurl with a rich, spinach-green glow and a sweet, clean flavor that feels almost buttery in the mouth. Catalina forms an upright, compact rosette with crisp, succulent texture—ideal for quick harvests at peak tenderness. Grow it for fresh salads, bright sautés, and smooth, vibrant sauces where its color stays beautifully true.

Crop Dates

Milestone	Date
Start Indoors	Jan 12th
Last Frost	Feb 9th
Transplant / Sow Outdoors	Feb 9th
Harvest Begins	Mar 21st
Harvest Ends	Dec 9th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Part Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	30
Harden Off (days)	5

Recommended Companions

Snowball Radish

Dakota Tears Onion

German Red Garlic

Texas Early Grano 502 PRR Onion

Icicle Radish

German Extra Hardy Garlic

Frequently Asked Questions

How often should I water Catalina spinach during its main growing phase, and what soil moisture level is ideal?

During the 3–4 weeks of active leaf growth, keep the bed consistently moist but never soggy—aim for soil that feels evenly damp 1–2 inches down. In typical home-garden conditions, this is about 1 inch of water per week total (split into 2–3 lighter waterings if it’s hot or windy). If leaves wilt between waterings, water promptly; if the soil stays wet or crusted, reduce frequency to prevent disease.

How can I tell when Catalina spinach (Spinacia oleracea) is ready to harvest?

Harvest at about 35–45 days when leaves are firm, fully expanded, and about 4–6 inches long for baby leaves or larger for bunching. Pick in the morning and remove outer leaves first to keep the plant producing new growth. If you see flower stalks starting or leaves suddenly become smaller and tougher, harvest immediately since bolting reduces leaf quality.