Bloomsdale Spinach
Spinacia oleracea
Approximately 70 seeds per pack.
Germination: 90% Oct 2024 Packed for 2025
Origins and History
Bloomsdale Spinach is one of the most cherished heirloom spinach varieties in North America, introduced in the early 19th century. It was developed by the Bloomsdale Seed Company of Philadelphia, Pennsylvania, around the 1820s, and quickly became a benchmark for high-quality spinach. Its popularity spread rapidly because of its resilience, adaptability, and superior flavor. Today, it remains one of the most enduring heirlooms in American gardens, valued for both its productivity and taste.
Appearance and Characteristics
Bloomsdale Spinach is known for its dark green, heavily savoyed (deeply crinkled and wrinkled) leaves that grow in a compact rosette. The leaves are thick and succulent, which helps them withstand cooler temperatures and resist bolting longer than many other spinach varieties. Plants typically grow 8–10 inches tall and spread about 10–12 inches wide, producing tender, nutrient-dense foliage. Its robust texture makes it well-suited for both raw and cooked preparations.
Culinary Uses
This heirloom spinach is versatile in the kitchen. The tender young leaves can be eaten raw in salads or blended into smoothies for a boost of vitamins and minerals. Mature leaves, with their slightly earthy, rich flavor, are excellent for sautéing, steaming, or folding into soups, stews, and pasta dishes. Because of its resilience when cooked, Bloomsdale is also a favorite for freezing, allowing gardeners to enjoy homegrown spinach year-round.
Growing Tips
Bloomsdale Spinach thrives in cool weather and is best grown in USDA Hardiness Zones 3–9. It performs well in both spring and fall plantings, tolerating light frosts with ease. Sow seeds directly into well-prepared soil at a depth of about ½ inch, spacing them 2–3 inches apart in rows 12–18 inches apart. Spinach prefers fertile, well-drained soil rich in organic matter with a pH of 6.0–7.5. To extend the harvest season, successive sowings every two weeks are recommended. Mulching can help regulate soil temperature and moisture, further slowing bolting in warmer conditions.
Harvesting Guidance
Bloomsdale Spinach can be harvested in as little as 45–50 days after sowing. For “cut-and-come-again” harvests, pick individual outer leaves once they reach 3–4 inches long, leaving the inner rosette intact for continued growth. Alternatively, whole plants can be harvested when mature by cutting just above the crown. Frequent harvesting encourages continued production. Leaves are best picked early in the morning when they are crisp and hydrated, and they should be quickly cooled and stored in the refrigerator for freshness.
