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 6-8”Row Spacing 12-18”Days To Maturity 50Full Sun, Moist Well Drained Monnopa Seed Count 1 Ounce ≈ 1,718 seeds.25 Pound ≈ 6,873 seeds##A low-acid, mild flavored, sweet and tender spinach. This attractive round-leafed heirloom variety from England may be the sweetest spinach of all. It produces abundantly in Southern Oregon. Low oxalic acid content means gentler flavor, and iron and calcium is more available. Tags: Type: Semi-Savoy, Color: Green, Heritage: Heirloom, Season: Spring Fall Winter.##Feral Farm##Certified Organic by CCOF##Seed grower since 2015##//cdn.shopify.com/s/files/1/0129/8922/files/Feral-Farm-Photo-small.jpg?3##I started growing seed commercially as an apprentice at the Organic Farm School in the Puget Sound in Washington. I already loved growing vegetables, but taking a plant all the way through its life cycle felt like a special kind of honor, and I quickly saw the value in sustaining organic, important, and rare plant varieties and participating in sustainable food systems in this way. I moved to Oregon in 2015 and have been growing my organic seed farming business over the last four seasons by renting land from existing farms and slowly taking on higher volumes and more varieties. I’m currently growing 1.6 acres of certified organic seed crops and heirloom garlic.
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