Spinach Bloomsdale


  • Organic
  • Dark green, glossy, savoyed leaves
  • Tender leaves with excellent flavor
  • Quick growing and productive
  • Slow to bolt
  • 39-60 days

Item Details

(Spinacia oleracea) Developed in 1874 by D. Landreth & Sons seed company of Philadelphia. Vigorous upright plants with dark green, glossy, savoyed leaves. Fine quality, very tender, excellent flavor. Quick growing variety with heavy yields. Well adapted for late spring or summer plantings, slow to bolt. 39-60 days. ±2,200 seeds/oz.

History of the Plant

Bloomsdale spinach was first introduced into the culinary world by a farmer named David Ladreth in 1826. This 19th century spinach variety was released by his seed company, D. Landreth and Company, and named in honor of his farm located in Bristol, Pennsylvania.

Learn to Grow Spinach Bloomsdale

Direct Seed: 1" Apart

Seed Depth: 1/2"

Germination: 7-14 Days

Thin: 6-8" Apart

Growing Media



Spinach requires 6 weeks of cool weather from seeding to harvest, so sow seeds directly into the soil as soon as the ground warms to 40°F. (Cover the soil with black plastic to speed its warming.)



Plant in fertile soil, amended with compost or well-rotted manure and keep well watered. Sow in the fall and cover with mulch for an early spring crop.



Starting with baby greens at 3” or the entire plant before it bolts.



Thrives in a variety of hydroponic systems, including NFT, slab, and media-based systems. Use perlite or mineral wool as the growing medium.



Cuttings will root in aeroponic systems.




Requires moderate levels of water. Once established, they are fairly drought tolerant. Even soil moisture is necessary to prevent cracking fruits and blossom end rot. Avoid getting water on the leaves.



Gardeners in northern climates can harvest early-spring spinach if it’s planted just before the cold weather arrives in fall. Protect the young plants with a cold frame or thick mulch through the winter, then remove the protection when soil temperature in your area reaches 40ºF in spring. Remove the mulch to harvest some spinach then replace the mulch.



In early spring and late fall: Spinach can tolerate the cold; it can survive a frost and temps down to 15ºF (-9°C). (See local frost dates) Young spinach is more tender; cover if cold temps are in the forecast.



Use mulch to conserve soil moisture. Black plastic mulch can be helpful to warm the soil more quickly and allow earlier planting.




One cup of raw spinach contains

  • :7 calories.
  • 0.86 g of protein.
  • 29.7 mg of calcium.
  • 0.81 g of iron.
  • 24 mg of magnesium.
  • 167 mg of potassium.
  • 141 micrograms (mcg) of vitamin A.
  • 58 mcg of folate.



Raw spinach is, however, higher in vitamin C and potassium. A rotation of a variety of leafy greens, including raw and cooked spinach, is therefore ideal for a healthy diet. Spinach belongs to a whole family of foods that are considered superfoods.

Amazing Recipes of Spinach Bloomsdale (Coming Soon)

Greenhouse to Your House

This bright and festive Spinach Salad with Flax Seed Brittle is full of flavor, nutrition and anti-oxidants from the pomegranate, spinach and flax.


At Alfred’s Steakhouse in San Francisco, the creamed spinach looks like it’s from 1960, but it appeals to modern palates hungry for big flavor: It’s made with a smoky bacon-fat roux, plus fennel pollen and chile for spark. Although this recipe is labor-intensive, it’s worth it.


Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.


Spinach Pesto recipe made with fresh spinach, basil, chopped walnuts, garlic cloves, Parmesan, and olive oil. This is perfect on pasta and sandwiches!

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