A high-yielding, fast-growing, mid-season and one of the best tasting variety that can be harvested 50 days after sowing This variety can be grown all year round indoors or on balconies and terraces in boxes and pots; It also can be grown in spring, summer-fall; at very hot temperatures, it begins to bloom fast This superfood is rich in vitamins A, C, iron, fiber, and protein; Nutritional benefits will remain even after the heat treatment This superfood is rich in vitamins A, C, iron, fiber, and protein; Nutritional benefits will remain even after the heat treatment; It is eaten fresh in salads and smoothies or boiled and baked A great idea for a gift for Christmas stocking stuffer or a small addition to a birthday gift; or just to become more self-sustainable by creating a charming self-sufficient garden with fresh, home-grown vegetables, fruits and herbs or just beautiful flowers Feel free to send us a message if you experience any problem with your order; We would be happy to help

An early ripening and cold resistant variety with large leaves that is slow to bolt in warm weather. It can be grown in spring, summer-fall or  home all year round. 

Sow seeds 6 weeks before the last frost date in the spring or in the late summer-beginning fall for a fall harvest, as spinach likes cold weather.   The best temperature is 60-65°F.  Soak seeds in water for 24 hours to speed up germination. Loosen the soil at least 1-foot deep  and plant ½-inch deep and 4-6 inches apart in a semi-shaded area, in moisture-retentive, well-drained soil rich in organic matter.  When seedlings are 3 inches tall, thin to the strongest seedlings 12-18 inches apart.  Preferably, set plants in hills  to allow the weak stem to sprawl. Space rows 24-36 inches apart. Keep the soil evenly moist and don’t let the soil dry out. Pinch off the leaf tips to encourage new leaf growth.  For a continuous harvest, sow seeds every 14-21 days.