Quick Growing Facts

When & Where to Grow ‘Bloomsdale’ Spinach

Spinach is a true cool-weather crop. Bloomsdale produces its best yields and sweetest flavor in cool conditions and tends to bolt in long, hot days. Plan sowings so most growth happens in early spring or fall.

• Early spring: Sow as soon as soil can be worked and is around 40–45°F (4–7°C), 4–6 weeks before the last frost.
• Fall: Sow 6–8 weeks before the first hard frost so plants size up in cool weather; in mild climates, sow in late summer to early fall for winter harvest under protection.
• Winter (mild climates / under cover): Grow in unheated greenhouses, cold frames, or low tunnels as a winter green.
• Location: Garden beds, raised beds, and containers (at least 20–25 cm deep) in full sun during cool seasons or light shade in late spring.

Soil Preparation

Spinach has a relatively deep root system for a leafy green and prefers loose, fertile soil that holds moisture but drains well. A well-prepared bed encourages strong roots and fast, tender leaf growth.

• Loosen the top 10–12 in (25–30 cm) of soil and remove weeds, roots, and stones.
• Mix in plenty of compost or well-rotted manure to improve fertility and structure; spinach is a fairly heavy feeder for a salad crop.
• Rake the surface into a fine, crumbly seedbed so the relatively large seeds make good contact with the soil.
• Ensure good drainage; if soil is heavy clay, use raised beds or add extra organic matter and coarse material.
• Spinach prefers a slightly alkaline to neutral pH; if soil is acidic, a light application of garden lime can help.

Direct Sowing ‘Bloomsdale’ Outdoors

Spinach does best when direct sown, as it dislikes root disturbance. Sow in cool soil and keep moisture steady for reliable germination.

1. Timing: Sow in early spring as soon as soil is workable, and again in late summer to fall when nights cool down.
2. Row method: Make shallow furrows 12–18 in (30–45 cm) apart.
3. Sowing depth: Sow seeds about 1/2 in (1.25 cm) deep; spinach seeds benefit from slightly deeper sowing than tiny salad seeds.
4. Seed spacing: Sow about 1–2 in (2.5–5 cm) apart in the row; you’ll thin later to final spacing.
5. Band / block sowing: For baby leaves, sow more densely in 3–4 in (8–10 cm) wide bands or blocks.
6. Water: Water gently with a fine spray and keep the top layer of soil consistently moist until seedlings emerge.

Optional: Pre-Soaking Spinach Seeds

Spinach seeds can be slow to sprout in cold soil. Pre-soaking can speed and even out germination, especially in early spring.

• Soak seeds in room-temperature water for 8–12 hours.
• Drain and sow immediately into prepared soil.
• Do not soak for too long (over 24 hours), as seeds may rot or be damaged.

Thinning & Spacing

Proper spacing lets Bloomsdale form healthy rosettes and helps reduce disease in the dense savoyed foliage.

• Thin seedlings when they are 2–3 in (5–8 cm) tall.
• For baby greens, plants can remain 2–3 in (5–8 cm) apart or in dense bands; harvest early and often.
• For larger plants and bunching, thin to about 3–6 in (8–15 cm) between plants in rows 12–18 in (30–45 cm) apart.
• Use thinnings as mini spinach leaves in salads or sautés.

Succession Sowing for Continuous Harvest

Spinach grows quickly in cool weather but can bolt suddenly when heat arrives. Succession sowing ensures a steady supply of tender leaves at their peak.

• Sow a new small patch every 2–3 weeks in early spring until temperatures regularly exceed about 75°F (24°C).
• Take a break during the hottest part of summer, then start sowing again when nights cool in late summer or early fall.
• In mild climates, make fall sowings for winter and early spring harvest under row cover or in cold frames.

Watering & Feeding

Consistent moisture and good nutrition are key for lush, sweet spinach leaves. Stress from drought or heat leads to stronger flavor and faster bolting.

• Watering: Keep soil evenly moist but not waterlogged. Aim for deep, gentle watering rather than frequent shallow sprinkling.
• Mulch: A light mulch of compost, leaf mold, or straw helps retain moisture and keep soil cool.
• Feeding: Spinach appreciates good fertility. In addition to compost at planting, use a balanced organic fertilizer or nitrogen-rich amendment (like blood meal or alfalfa meal) as needed, especially in poor soil.

Pests & Diseases

Bloomsdale is generally robust, but a few pests and diseases can show up, especially where spinach is grown repeatedly in the same spot or in damp, crowded conditions.

• Leaf miners: Larvae tunnel between leaf surfaces, leaving pale, winding trails. Remove and discard affected leaves; floating row covers can prevent egg-laying.
• Aphids: Rinse off with water or use insecticidal soap if colonies build up on leaf undersides or stems.
• Slugs & snails: Can chew holes in leaves, especially in damp beds; use traps, barriers, and hand-picking.
• Downy mildew & leaf spots: Encourage airflow with proper spacing, avoid overhead watering late in the day, and rotate crops (avoid planting spinach and related crops in the same bed each year).
• Bolting: Long days and high temperatures trigger seed stalks; grow mainly in cool seasons and use shade cloth in late spring if needed.

Harvesting ‘Bloomsdale’ Spinach

Baby Leaves & Cut-and-Come-Again Harvests

• Begin harvesting baby leaves about 25–35 days after sowing, when leaves are 2–4 in (5–10 cm) long.
• Use scissors to cut outer leaves, leaving the center of the plant to continue growing.
• Alternatively, shear plants 1–2 in (2–5 cm) above the soil in dense baby-leaf beds; plants may regrow for a second cutting if conditions are cool and moist.

Larger Leaves & Whole Plants

• For full-sized leaves, harvest around 40–50 days after sowing, when leaves are broad and heavily savoyed but before plants begin to bolt.
• Pick individual outer leaves as needed, or cut the entire plant at the base with a sharp knife just above the soil line.
• Harvest in the cool of the morning for the sweetest flavor and best texture.
• When plants start to send up a central flower stalk, harvest promptly; leaves become more bitter and tougher as bolting progresses.

Storing & Using Spinach

• Rinse leaves in cool water to remove soil and grit (savoy leaves can hold more dirt in the crinkles); spin or pat dry.
• Store in a breathable or lightly sealed container/bag in the refrigerator; use within about 5–7 days for best quality.
• Use fresh in salads and sandwiches, sauté lightly with garlic and olive oil, or add to omelets, pasta, soups, stews, smoothies, and grain bowls.
• Spinach can be blanched briefly and frozen for longer storage; squeeze out excess water, pack tightly, and freeze in portions.

Saving Seed from ‘Bloomsdale’ Spinach

Spinach is largely wind-pollinated and can cross with other spinach varieties nearby. If you want to save pure Bloomsdale seed, isolate from other spinach varieties by distance or time.

• Select healthy, true-to-type plants and allow them to bolt and flower in late spring or early summer.
• Plants will grow tall seed stalks with clusters of small, inconspicuous flowers followed by hard, spiky seeds.
• When seed clusters turn brown and dry, cut stalks into a paper bag or over a tray before seeds shatter.
• Dry further if needed, then rub seed heads to release seeds and winnow out chaff.
• Store seeds in a labeled, airtight container in a cool, dark, dry place. Under good conditions, spinach seeds remain viable for several years.

Tips for Success

• Think of Bloomsdale as a spring and fall crop; avoid planting it for peak summer harvest in hot climates.
• Use row covers early in spring to warm soil slightly, speed growth, and protect from wind and pests.
• Make small, frequent sowings instead of one big planting to keep leaves young and tender.
• Water deeply and mulch to keep roots cool and moist; this slows bolting and improves flavor.
• Rotate spinach with non-related crops each year to reduce disease and soil nutrient depletion.

Note: Growing conditions and timing vary by region. Adjust sowing dates, watering, and heat or frost protection to match your local climate and weather patterns.