{"product_id":"viroflay-spinach","title":"Viroflay Spinach","description":"\u003cp class=\"sc-subtitle\"\u003eHeirloom · Open-Pollinated · 40–50 days from direct seeding\u003c\/p\u003e\n\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · timing varies by zone\u003c\/div\u003e\n\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eViroflay is the big one. The leaves grow up to 10 inches long, smooth and dark green, and they stay tender even as they get large. Most spinach gets tough and bitter fast, but Viroflay doesn't. It has a milder flavor than most spinach, with less of that metallic bitterness that puts people off spinach in the first place. Plant it in cool weather and let it do its thing.\u003c\/p\u003e\n\n\u003ca href=\"\/products\/rainbow-chard\" style=\"display: inline-flex; align-items: center; gap: 8px; background: #EDE0CC; border: 1.5px solid #C4A882; border-radius: 99px; padding: 10px 20px; font-size: 13px; font-weight: 600; color: #1A1A1A; text-decoration: none; margin-top: 16px; font-family: 'Outfit', sans-serif;\"\u003e\nWhen spinach taps out, Rainbow Chard keeps going →\n\u003c\/a\u003e\n\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\n\u003cdiv class=\"sc-icon-row\" style=\"margin-top: 24px;\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun in cool weather. Partial shade in warm climates helps slow bolting and extends the harvest window.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eKeep soil consistently moist. Dry spells stress spinach fast and trigger bolting. Consistent moisture is the single biggest factor in keeping leaves sweet and tender.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: 700; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1A1A1A;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e½ inch\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e6–8 inches for full-size leaves, closer for baby greens\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e12–18 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eThinning\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e6–8 inches. Eat the thinnings.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e7–14 days. Germination drops once soil temps push past 80°F.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e21 days for baby leaves · 40–50 days full size\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: 700; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1A1A1A;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, direct sow as soon as soil can be worked and temps hit 40°F. Spinach handles frost well and tastes better after one.\u003cbr\u003e\u003cbr\u003eFor fall, sow in mid to late summer, about 6–8 weeks before your first fall frost.\u003cbr\u003e\u003cbr\u003eSuccession sow every 2 weeks in both seasons for a continuous harvest.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–10\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eYour two windows are early spring and late summer. Get seeds in before soil temps climb above 80°F. Then pick back up in late summer once the heat breaks.\u003cbr\u003e\u003cbr\u003eIn zones 8–10, the fall crop is almost always the better one. In zones 10–11, spinach can be challenging outside the coolest months. Rainbow Chard handles heat better and gives you a much longer growing window.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eCold makes it sweeter\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eSpinach hit by a light frost can taste noticeably sweeter. If you're growing a fall crop, let temperatures drop before you start harvesting heavily. The leaves sweeten up and the texture improves. Same principle as kale and collards.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eHarvest outer leaves first and the plant keeps going\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eTake the outermost, lowest leaves first and leave the center growth intact. The plant keeps producing from the center. Don't strip it. One plant harvested this way can give you something to munch on for weeks.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eWatch for the bolt signal\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eWhen the center stem starts to elongate and push upward, the plant is preparing to flower. Harvest everything you can at that point. Once spinach decides to bolt, the leaves turn bitter fast. If it does bolt, cut the whole plant at the base and it may regrow a second round of leaves.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eShade cloth and timing beat trying to grow spinach in summer\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eViroflay is a cool-season crop. No amount of shade cloth fully compensates for summer heat. Get it in early and get it out before the heat arrives, then start again in late summer.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eIt grows well in containers\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eA two-gallon pot minimum per plant. Light-colored containers help in warmer zones since dark pots absorb heat and stress the roots. Keep well watered since containers dry out fast.\u003c\/p\u003e\n\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003ePeas\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eStrawberries\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eGarlic\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eChives\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eNasturtium\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eMarigold\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eBaby leaves are ready at 3–4 inches, about 21 days. Full-size leaves are ready at 40–50 days when they're 6–10 inches long, dark green, and feel substantial. Don't wait until leaves are oversized and floppy. The flavor drops once the plant gets ready to bolt.\u003c\/p\u003e\n\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eCut outer leaves at the base of the stem, leaving the center intact. If you want the whole plant, cut just above soil level. Cut low enough and it may regrow a second round of smaller leaves.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eViroflay is a big producer. Two to three plants per person is a rough planning estimate for regular harvests. A full packet at good spacing keeps a small household in spinach through the whole cool season.\u003c\/p\u003e\n\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eWrap unwashed in a damp paper towel and refrigerate. Keeps about a week. Spinach wilts faster than most greens once cut so use it quickly.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch 2 minutes, ice bath, squeeze out excess water, freeze flat then bag. Keeps up to 12 months. Perfect for soups, sautés, smoothies, and pasta.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDehydrating:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch first, then dehydrate at 125°F until completely crisp. Crumble into soups and sauces. Keeps 6–12 months airtight.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Spinach turns to mush and loses most of its flavor. Not worth it.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Low-acid vegetable. Not safe on its own.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePickling:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Doesn't hold up. Not recommended.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRoot cellaring:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Doesn't hold up outside of refrigeration.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eRaw in salads when leaves are young and tender. Sautéed with garlic and olive oil when they're full size. Viroflay wilts down beautifully in cooked dishes. It's one of the more useful greens to grow in quantity.\u003c\/p\u003e\n\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eViroflay Spinach\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eHeirloom · Open-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~200 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp style=\"margin-top:16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Viable 3–5 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Spinach is wind-pollinated and will cross freely with other spinach varieties nearby. Isolate by at least 1 mile for reliable purity, or grow only one variety at a time. Let a few plants bolt and flower. Once seed stalks dry and turn brown, pull the plants, lay them flat in a shaded, ventilated area to finish drying, then rub the stalks by hand to release seeds. Store in a cool, dark place.\u003c\/p\u003e\n","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43810683945038,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/8.png?v=1786456118","url":"https:\/\/sowchaotic.com\/products\/viroflay-spinach","provider":"Sow Chaotic","version":"1.0","type":"link"}