Bloomsdale spinach, often called Bloomsdale Long Standing, is a classic heirloom variety producing medium to large, dark green leaves that are thick, glossy, deeply crinkled (savoyed), and form upright, compact rosettes with a succulent, crisp texture. The flavor is robust and earthy with nutty, vegetal notes, a pronounced natural sweetness, and a slight tangy finish—richer and less bitter than many modern spinach types, making it stand out for both raw and cooked uses. It's excellent in fresh salads (especially as baby greens or whole leaves), sautéed with garlic and olive oil, wilted into soups or pasta, blended into smoothies, or used as a heartier substitute for chard in recipes like creamed spinach, spanakopita, or stir-fries. This variety is a strong performer in Utah, as recommended by USU Extension for local conditions—it's cold-hardy, slow to bolt compared to many others, thrives in our cool spring and fall seasons, and delivers reliable yields in well-drained, fertile soil despite variable weather. It's great for containers.
