Spinacia oleracea## HOW TO GROW SPINACH Start indoors 4-6 weeks before last frost, plant out 3–6 weeks before frost. For fall harvest, transplant 8 weeks before first frost, without additional protection. In a hoophouse, you can plant 2-3 weeks later. Leaves become sweeter during winter greenhouse growing. Direct sow 1–2 weeks after soil can be worked above 55˚F. Late fall varieties sow in September for baby leaf, sow in 2-4” wide band, 1” apart, sow every 2 weeks for a continuous harvest. Control weeds early to help slow growing seedlings. Triple rinse harvest, remove broken leaves, store at 32˚F for 10-14 days. Soil pH 6.5-7.5. Hardiness zones 5-9. Annual.Days from maturity calculated from the date of seeding. Average 2,240 seeds per ounce. Average 290M seeds per acre. Federal germination standard: 60%. Usual seed life: 5 years. Isolation distance for seed saving: 5-10 miles.Planting Depth 1/2”Soil Temp. Germ. 55-65˚FDays to Germ. 6-21Plant Spacing 6-9”Row Spacing 12-18”Days To Maturity 45–50Full Sun, Moist Well Drained Bloomsdale Seed Count 1 Ounce ≈ 2,025 seeds.25 Pound ≈ 8,100 seeds1 Pound ≈ 32,399 seeds##Small dark green savoyed leaves with spoon-shaped edges that curl under. Fine quality, excellent flavor. Introduced by Dan Landreth Seed Company in 1826. Premium seed from one of the best spinach growing years in recent history in Sequim, Washington. Tags: Type: Savoy, Color: Green, Size: Small, Specialty: Bolt Resistant, Heritage: Heirloom, Season: Spring Fall Winter, Certification: Organic.##Madrona Seeds##Certified Organic by Oregon Tilth##Seed grower since 2017##//cdn.shopify.com/s/files/1/0129/8922/files/MadronaFarm210x165.jpg?10858952465401342736##Maddie, Jess, and little Soma live in the North Quabbin region of Massachusetts. There they grow food and seed for their community using beneficial and regenerative practices. They are motivated to participate in the resiliency of the earth through the act of tending the soil and seed saving. Through workshops, events, and a CSA program, we strive to create opportunities for people to experience and connect with food and seed in a healthy way."
