Spinach: Purple Passion (Heirloom) (Atriplex hortensis)
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Purple Passion Spinach also known as Purple Mountain Spinach has 3 times more Vitamin A than normal spinach. It is also very tasty and easy to grow. Purple Passion Spinach can grow to six feet tall, with beautiful purplish-red leaves, and can be used in place of traditional spinach or chard. Also superb in salads or cooked as a green.
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Scientific Name: Atriplex hortensis
Also known as: Mountain Spinach, Purple Orach
Native Range: Asia
Ease of Growing: Easy
Grown as: Annual
Days to Maturity: 45 days
Hardiness: Super Hardy. Spinach is temperamental when it comes to heat and long days. Keep it evenly moist without soaking leaves.
Crops: Spring Transplant, Spring, Fall Transplant, Fall
Growing Season: Short
Growing Conditions: Cold, Cool, Warm. More than any other common crop, spinach doesn't like warm weather. It actually germinates best at only 50 degrees F. It germinates more rapidly at higher temperatures, but at 70 degrees F only about half the seeds will germinate. Spinach bolts when exposed to long summer days, so it is usually grown as a spring or autumn crop. It's much less prone to bolting in the shorter, cooler days and the leaves grow larger and more succulent. Each plant doesn't produce very much, so it is usually grown in wide intensive beds. Raised beds are good because they warm up quickly in spring and tend to be well drained.
Outdoor Growing Temp: 45°F - 75°F
Min Outdoor Soil Temp: 45°F. Spinach germinates well at low temperatures.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool). Spinach needs full sun for good growth, particularly for a fall or over-wintering crop. Spinach doesn’t like heat and in warmer areas it should be planted in a shady site.
Water: Moderate. Keep the soil evenly moist (not wet) otherwise it may bolt. Fortunately this isn't usually a problem in the cool weather preferred by spinach. Try to avoid splashing mud on the leaves as it can make them gritty.
Feeder: Moderate. Spinach needs a moderate amount of nitrogen and potassium and a fairly small amount of phosphorous.
Suitability: Tolerates light frost, Tolerates hard frost, Needs summer shade
Small Gardens?: Yes
Containers?: Yes. Spinach can work well in containers, though they need to be sufficiently large (ideally a two gallon pot for each plant). In larger containers allow 12" between the plants for best growth. In warmer areas you should use light colored pots to reduce heat absorption.
Attracts beneficial insects?: No
Forage: Rabbits. Safe in Moderation!
Maintenance: Medium
Plant Height: 4-7"
Sow Depth: 0.25-0.5".
Spacing: 12-18"
Produces: velvety leaves ranging from deep, red-veined green to brilliant purple.
USDA Grow Zone: 2-11
Suggested Use: Vegetable
Also known as: Mountain Spinach, Purple Orach
Native Range: Asia
Ease of Growing: Easy
Grown as: Annual
Days to Maturity: 45 days
Hardiness: Super Hardy. Spinach is temperamental when it comes to heat and long days. Keep it evenly moist without soaking leaves.
Crops: Spring Transplant, Spring, Fall Transplant, Fall
Growing Season: Short
Growing Conditions: Cold, Cool, Warm. More than any other common crop, spinach doesn't like warm weather. It actually germinates best at only 50 degrees F. It germinates more rapidly at higher temperatures, but at 70 degrees F only about half the seeds will germinate. Spinach bolts when exposed to long summer days, so it is usually grown as a spring or autumn crop. It's much less prone to bolting in the shorter, cooler days and the leaves grow larger and more succulent. Each plant doesn't produce very much, so it is usually grown in wide intensive beds. Raised beds are good because they warm up quickly in spring and tend to be well drained.
Outdoor Growing Temp: 45°F - 75°F
Min Outdoor Soil Temp: 45°F. Spinach germinates well at low temperatures.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool). Spinach needs full sun for good growth, particularly for a fall or over-wintering crop. Spinach doesn’t like heat and in warmer areas it should be planted in a shady site.
Water: Moderate. Keep the soil evenly moist (not wet) otherwise it may bolt. Fortunately this isn't usually a problem in the cool weather preferred by spinach. Try to avoid splashing mud on the leaves as it can make them gritty.
Feeder: Moderate. Spinach needs a moderate amount of nitrogen and potassium and a fairly small amount of phosphorous.
Suitability: Tolerates light frost, Tolerates hard frost, Needs summer shade
Small Gardens?: Yes
Containers?: Yes. Spinach can work well in containers, though they need to be sufficiently large (ideally a two gallon pot for each plant). In larger containers allow 12" between the plants for best growth. In warmer areas you should use light colored pots to reduce heat absorption.
Attracts beneficial insects?: No
Forage: Rabbits. Safe in Moderation!
Maintenance: Medium
Plant Height: 4-7"
Sow Depth: 0.25-0.5".
Spacing: 12-18"
Produces: velvety leaves ranging from deep, red-veined green to brilliant purple.
USDA Grow Zone: 2-11
Suggested Use: Vegetable
Soil Preparation
Soil Preference:
Soil pH: 6.0-7.0, Ideal 6.3-6.8: A light, well-drained soil works best because spinach is grown in cool weather and such soils warm up faster. The ideal soil is rich in humus, moisture retentive, and contains lots of nitrogen and potassium. This plant is quite sensitive to pH (both extremes may cause deficiency), so adjust if necessary. Spinach is quite tolerant of saline soils.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 6" of soil, 1 time: A standard mix will supply additional nutrients. Incorporate it into the top 6˝ of soil along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Compost (Nitrogen), 2" in top 6" of soil, 1 time: Spinach likes organic matter, so incorporate 2˝ of compost or aged manure into the top 6˝ of soil (where most feeder roots are found). Spinach loves manure and will even thrive in soil containing fresh manure (though ideally this should be incorporated into the soil the previous autumn).
Black plastic, 1 layer to warm soil, 1 time: Spinach sown directly into cold spring soil will be slow to germinate, so you may want to warm the soil with black plastic or cloches.
Soil pH: 6.0-7.0, Ideal 6.3-6.8: A light, well-drained soil works best because spinach is grown in cool weather and such soils warm up faster. The ideal soil is rich in humus, moisture retentive, and contains lots of nitrogen and potassium. This plant is quite sensitive to pH (both extremes may cause deficiency), so adjust if necessary. Spinach is quite tolerant of saline soils.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 6" of soil, 1 time: A standard mix will supply additional nutrients. Incorporate it into the top 6˝ of soil along with the compost. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting. The mix consists of:
- 4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)
- 2 parts colloidal phosphate or bone meal (for phosphorus)
- 2 parts wood ash or 3 parts greensand or granite dust (for potassium)
- 1 part dolomitic limestone (to balance pH and add calcium and magnesium)
- 1 part kelp meal (for trace elements)
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Compost (Nitrogen), 2" in top 6" of soil, 1 time: Spinach likes organic matter, so incorporate 2˝ of compost or aged manure into the top 6˝ of soil (where most feeder roots are found). Spinach loves manure and will even thrive in soil containing fresh manure (though ideally this should be incorporated into the soil the previous autumn).
Black plastic, 1 layer to warm soil, 1 time: Spinach sown directly into cold spring soil will be slow to germinate, so you may want to warm the soil with black plastic or cloches.
Start Indoors
Seed Sowing Depth: 0.25" to 0.5". Spinach is normally sown into fairly cold soil, so is usually planted at a shallow depth.
Soil temp for germination: 35°F to 75°F, optimal 50°F to 65°F, optimal 50°F
Total weeks to grow transplant: 6 (Spring/Summer), 7 to 10 (Fall/Winter)
Germinate:
8 weeks before first frost date: Spinach doesn’t like transplanting (it can cause bolting), but it can be started indoors in soil blocks or cell packs.
1. Sow seeds 1/2" deep.
2. You can even multi-plant it to get several seeds per block.
Don’t get it too warm, otherwise it won’t produce well when transplanted outdoors.
Germinate:
8 weeks before last frost date: You must sow Spinach early if you are to get a useful crop before heat or long days cause it to bolt. Spinach doesn’t like transplanting (it can cause bolting), but it can be started indoors in soil blocks or cell packs.
1. Sow seeds 1/2" deep.
2. You can even multi-plant it to get several seeds per block.
Don’t get it too warm, otherwise it won’t produce well when transplanted outdoors.
Soil temp for germination: 35°F to 75°F, optimal 50°F to 65°F, optimal 50°F
Total weeks to grow transplant: 6 (Spring/Summer), 7 to 10 (Fall/Winter)
Germinate:
8 weeks before first frost date: Spinach doesn’t like transplanting (it can cause bolting), but it can be started indoors in soil blocks or cell packs.
1. Sow seeds 1/2" deep.
2. You can even multi-plant it to get several seeds per block.
Don’t get it too warm, otherwise it won’t produce well when transplanted outdoors.
Germinate:
8 weeks before last frost date: You must sow Spinach early if you are to get a useful crop before heat or long days cause it to bolt. Spinach doesn’t like transplanting (it can cause bolting), but it can be started indoors in soil blocks or cell packs.
1. Sow seeds 1/2" deep.
2. You can even multi-plant it to get several seeds per block.
Don’t get it too warm, otherwise it won’t produce well when transplanted outdoors.
Transplant Outdoors
4 weeks before last frost date: Once seedlings are large enough transplant them outdoors at their final spacing of 4 to 6".
4 weeks before first frost date: Once seedlings are large enough transplant them outdoors at their final spacing of 4 to 6".
Cold, Cool, Warm: More than any other common crop, spinach doesn't like warm weather. It actually germinates best at only 50 degrees F. It germinates more rapidly at higher temperatures, but at 70 degrees F only about half the seeds will germinate. Spinach bolts when exposed to long summer days, so it is usually grown as a spring or autumn crop. It's much less prone to bolting in the shorter, cooler days and the leaves grow larger and more succulent. Each plant doesn't produce very much, so it is usually grown in wide intensive beds. Raised beds are good because they warm up quickly in spring and tend to be well drained.
When outdoor temp: 45°F to 75°F, optimal temp 60°F to 65°F
When min soil temp: 45°F. Spinach germinates well at low temperatures.
Spacing: 6-8", 4 plants per sq ft. Square Foot: 3" apart in 3 rows.
Intensive: 4-8" apart.
Support: No
4 weeks before first frost date: Once seedlings are large enough transplant them outdoors at their final spacing of 4 to 6".
Cold, Cool, Warm: More than any other common crop, spinach doesn't like warm weather. It actually germinates best at only 50 degrees F. It germinates more rapidly at higher temperatures, but at 70 degrees F only about half the seeds will germinate. Spinach bolts when exposed to long summer days, so it is usually grown as a spring or autumn crop. It's much less prone to bolting in the shorter, cooler days and the leaves grow larger and more succulent. Each plant doesn't produce very much, so it is usually grown in wide intensive beds. Raised beds are good because they warm up quickly in spring and tend to be well drained.
When outdoor temp: 45°F to 75°F, optimal temp 60°F to 65°F
When min soil temp: 45°F. Spinach germinates well at low temperatures.
Spacing: 6-8", 4 plants per sq ft. Square Foot: 3" apart in 3 rows.
Intensive: 4-8" apart.
Support: No
Start Outdoors
When Cold, Cool, Warm: More than any other common crop, spinach doesn't like warm weather. It actually germinates best at only 50 degrees F. It germinates more rapidly at higher temperatures, but at 70 degrees F only about half the seeds will germinate. Spinach bolts when exposed to long summer days, so it is usually grown as a spring or autumn crop. It's much less prone to bolting in the shorter, cooler days and the leaves grow larger and more succulent. Each plant doesn't produce very much, so it is usually grown in wide intensive beds. Raised beds are good because they warm up quickly in spring and tend to be well drained.
When outdoor temp: 45°F to 75°F, optimal temp 60°F to 65°F
When min soil temp: 45°F. Spinach germinates well at low temperatures.
Seed Depth: 0.25"-0.5". Spinach is normally sown into fairly cold soil, so is usually planted at a shallow depth.
Spacing: 6-8", 4 plants per sq ft. Square Foot: 3" apart in 3 rows.
Intensive: 4-8" apart.
Spring Crop:
4-6 weeks before last frost date: You must sow Spinach early if you are to get a useful crop before heat or long days cause it to bolt. Spinach sown directly into cold spring soil is slow to germinate, so some gardeners pre-germinate it first. Alternatively you could warm the soil with plastic or cloches.
1. Sow the seed 1/2˝ deep (1/4˝ in cold soil) and 1-2˝ apart (either broadcast or in wide rows).
2. Some gardeners mark the location of the slow germinating seeds by sowing a few Radishes along with the Spinach.
Fall Crop:
4-8 weeks before first frost date: Spinach does best as a fall crop, because the days are getting shorter and it doesn’t bolt so readily. The soil must be cool enough for good germination however. You can sow the seeds 4-8 weeks before the first autumn frost date, depending upon your conditions. In areas with mild winters, some varieties of Spinach can be grown as a winter crop. They are hardy down to 25˚ F and don’t bolt in the cool, short days. Spinach won’t take hard frost unprotected, but it can be grown in harsher climates, if it is under the cover of cloches or cold frames. The key to success as a winter crop is for the plants to get big enough before cool weather hits. They will then continue to grow throughout the winter. If they are not big enough, they will just sit there looking sorry for themselves.
1. Sow the seed 1/2˝ deep (1/4˝ in cold soil) and 1-2˝ apart (either broadcast or in wide rows).
2. Some gardeners mark the location of the slow germinating seeds by sowing a few Radishes along with the Spinach.
Support: No
When outdoor temp: 45°F to 75°F, optimal temp 60°F to 65°F
When min soil temp: 45°F. Spinach germinates well at low temperatures.
Seed Depth: 0.25"-0.5". Spinach is normally sown into fairly cold soil, so is usually planted at a shallow depth.
Spacing: 6-8", 4 plants per sq ft. Square Foot: 3" apart in 3 rows.
Intensive: 4-8" apart.
Spring Crop:
4-6 weeks before last frost date: You must sow Spinach early if you are to get a useful crop before heat or long days cause it to bolt. Spinach sown directly into cold spring soil is slow to germinate, so some gardeners pre-germinate it first. Alternatively you could warm the soil with plastic or cloches.
1. Sow the seed 1/2˝ deep (1/4˝ in cold soil) and 1-2˝ apart (either broadcast or in wide rows).
2. Some gardeners mark the location of the slow germinating seeds by sowing a few Radishes along with the Spinach.
Fall Crop:
4-8 weeks before first frost date: Spinach does best as a fall crop, because the days are getting shorter and it doesn’t bolt so readily. The soil must be cool enough for good germination however. You can sow the seeds 4-8 weeks before the first autumn frost date, depending upon your conditions. In areas with mild winters, some varieties of Spinach can be grown as a winter crop. They are hardy down to 25˚ F and don’t bolt in the cool, short days. Spinach won’t take hard frost unprotected, but it can be grown in harsher climates, if it is under the cover of cloches or cold frames. The key to success as a winter crop is for the plants to get big enough before cool weather hits. They will then continue to grow throughout the winter. If they are not big enough, they will just sit there looking sorry for themselves.
1. Sow the seed 1/2˝ deep (1/4˝ in cold soil) and 1-2˝ apart (either broadcast or in wide rows).
2. Some gardeners mark the location of the slow germinating seeds by sowing a few Radishes along with the Spinach.
Support: No
Spinach must grow quickly to produce the highest quality food. This means giving it optimal conditions; as much water and nutrients as it requires and no competition from weeds or crowding neighbors (all these factors can contribute to bolting).
Water Needs: Moderate. Keep the soil evenly moist (not wet) otherwise it may bolt. Fortunately this isn't usually a problem in the cool weather preferred by spinach. Try to avoid splashing mud on the leaves as it can make them gritty. Watering, regularly: Water, 0.5 inch, regularly, 2 times a week Keep the soil evenly moist for best growth.
Fertilizer Needs: Moderate. Spinach needs a moderate amount of nitrogen and potassium and a fairly small amount of phosphorous.
Thinning, after sowing: 3" apart, after sowing, 1 time. Spinach can bolt if overcrowded, so thin the plants carefully to 2-4˝ apart when they have all emerged.
Protecting, when 3" tall: Row cover, 1 layer, when 3" tall, 1 time. Spinach is commonly attacked by leaf miners. If they become very bad you may have to protect them by covering with a layer of row cover.
Thinning, when 4" tall: 6" apart, when 4" tall, 1 time. When the plants are 4˝ high, thin them again to a final spacing of 4-8˝ (this time the thinnings will be big enough to eat). Usually you will thin/harvest every other plant to begin with. If you desire delicious young tender Spinach, you can plant Spinach closer together than the variety requirements but you must constantly thin the outer leaves. Leave at least 6 leaves on the plant. Don’t let leaves get larger than 6”.
Side Dressing, when 4" tall: Compost tea, 5 gallon(s) per 100 sq. ft., when 4" tall, every 3 weeks
Spinach likes nitrogen, so give the plants a feed of compost tea or liquid kelp (use as directed) when it starts to produce harvestable leaves.
Support: No
Water Needs: Moderate. Keep the soil evenly moist (not wet) otherwise it may bolt. Fortunately this isn't usually a problem in the cool weather preferred by spinach. Try to avoid splashing mud on the leaves as it can make them gritty. Watering, regularly: Water, 0.5 inch, regularly, 2 times a week Keep the soil evenly moist for best growth.
Fertilizer Needs: Moderate. Spinach needs a moderate amount of nitrogen and potassium and a fairly small amount of phosphorous.
Thinning, after sowing: 3" apart, after sowing, 1 time. Spinach can bolt if overcrowded, so thin the plants carefully to 2-4˝ apart when they have all emerged.
Protecting, when 3" tall: Row cover, 1 layer, when 3" tall, 1 time. Spinach is commonly attacked by leaf miners. If they become very bad you may have to protect them by covering with a layer of row cover.
Thinning, when 4" tall: 6" apart, when 4" tall, 1 time. When the plants are 4˝ high, thin them again to a final spacing of 4-8˝ (this time the thinnings will be big enough to eat). Usually you will thin/harvest every other plant to begin with. If you desire delicious young tender Spinach, you can plant Spinach closer together than the variety requirements but you must constantly thin the outer leaves. Leave at least 6 leaves on the plant. Don’t let leaves get larger than 6”.
Side Dressing, when 4" tall: Compost tea, 5 gallon(s) per 100 sq. ft., when 4" tall, every 3 weeks
Spinach likes nitrogen, so give the plants a feed of compost tea or liquid kelp (use as directed) when it starts to produce harvestable leaves.
Support: No
Harvesting
Ripening: Depending on the size and quantities you want. Begin to harvest as soon as leaves are of sufficient quantity and size.
Storage
If you have so much spinach you can't use it all, it can be frozen for later use.
Storage Req: Freezer
Storage Temp: 32°F
Storage Length: 1-180 days
Use the leaves as soon as possible after harvest, as they only last for a few days in a plastic bag in the fridge.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-5 days
Storage Req: Freezer
Storage Temp: 32°F
Storage Length: 1-180 days
Use the leaves as soon as possible after harvest, as they only last for a few days in a plastic bag in the fridge.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-5 days
Spinach plants are dioecious (there are separate male and female plants) so all plants don't produce seed. Saving seed is fairly straightforward, you just allow a patch of plants to bolt, which they will eventually do anyway. The first plants to bolt are males, which have smaller leaves. You don't need a lot of males, but some are necessary for fertilization (keep 1 male for every 2 females). Don't gather seed from the first females to appear, as you don't want to create an early flowering strain.
Spinach is wind pollinated and to keep it pure it must be isolated from other varieties by at least a 1/2 mile. Female plants may grow to 4 feet in height and produce a lot of seed.
Seed Viability in Years: 2-4 years
Germination Percentage: 60%
Spinach is wind pollinated and to keep it pure it must be isolated from other varieties by at least a 1/2 mile. Female plants may grow to 4 feet in height and produce a lot of seed.
Seed Viability in Years: 2-4 years
Germination Percentage: 60%
Culinary
Taste: Delicious in salads, this smooth-leaved variety is considered superior for this, as the leaves are also easier to clean.
Culinary Use: Spinach must be washed carefully to get all of the soil off the leaves. Spinach can be eaten raw or cooked, used in soups, salads, as a side dish, creamed, in tarts and served hot or cold. Spinach is most tender when young so take the opportunity to harvest young leaves for their delicate flavor.
Leaves: raw or cooked. Used like spinach, they have a bland flavor and are traditionally mixed with sorrel leaves in order to modify the acidity of the latter. Another report says that the flavor is stronger than spinach.
Seed: cooked. It can be ground into a meal and used in soups etc or be mixed with flour when making bread. The seed is said to be a good source of vitamin A. The seed is also said to contain some saponins. The seed is small and fiddly to harvest and use.
Known Hazards: No member of this genus contains any toxins, all have more or less edible leaves. However, if grown with artificial fertilizers, they may concentrate harmful amounts of nitrates in their leaves. The seed contains saponins. Although poisonous, saponins are poorly absorbed by the human body and so most pass through without harm. Saponins are quite bitter and can be found in many common foods such as some beans. They can be removed by carefully leaching the seed or flour in running water. Thorough cooking, and perhaps changing the cooking water once, will also normally remove most of them. However, it is not advisable to eat large quantities of food that contain saponins. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish.
Culinary Use: Spinach must be washed carefully to get all of the soil off the leaves. Spinach can be eaten raw or cooked, used in soups, salads, as a side dish, creamed, in tarts and served hot or cold. Spinach is most tender when young so take the opportunity to harvest young leaves for their delicate flavor.
Leaves: raw or cooked. Used like spinach, they have a bland flavor and are traditionally mixed with sorrel leaves in order to modify the acidity of the latter. Another report says that the flavor is stronger than spinach.
Seed: cooked. It can be ground into a meal and used in soups etc or be mixed with flour when making bread. The seed is said to be a good source of vitamin A. The seed is also said to contain some saponins. The seed is small and fiddly to harvest and use.
Known Hazards: No member of this genus contains any toxins, all have more or less edible leaves. However, if grown with artificial fertilizers, they may concentrate harmful amounts of nitrates in their leaves. The seed contains saponins. Although poisonous, saponins are poorly absorbed by the human body and so most pass through without harm. Saponins are quite bitter and can be found in many common foods such as some beans. They can be removed by carefully leaching the seed or flour in running water. Thorough cooking, and perhaps changing the cooking water once, will also normally remove most of them. However, it is not advisable to eat large quantities of food that contain saponins. Saponins are much more toxic to some creatures, such as fish, and hunting tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish.
Medicinal
The leaves are diuretic, emetic and purgative. They are also said to be a stimulant to the metabolism and an infusion is used as a spring tonic and a remedy for tiredness and nervous exhaustion. They have been suggested as a folk remedy for treating plethora and lung ailments. The leaves are said to be efficacious when used externally in the treatment of gout. The seeds, mixed with wine, are said to cure yellow jaundice. They also excite vomiting. The fruits are purgative and emetic. Liniments and emollients prepared from the whole plant, like the juice of the plant, are said to be folk remedies for indurations and tumors, especially of the throat.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Companion Planting
Plant with peas and beans as they provide natural shade for the spinach. Gets along with cabbage, cauliflower, celery, eggplant, onion, peas, strawberries and fava bean. Plant spinach with squash. It's a good use of space because by the time squash plants start to get big the spinach is ready to bolt.
Problems
Tends to run to seed.
Nutrition
Spinach is rich in iron, but the iron is very water soluble and easily leached out by boiling. It also contains vitamins C and A (beta carotene), folate, luteine and various useful phytochemicals. Spinach also contains oxalic acid, which can make calcium somewhat less available in the body. Fortunately this is not a significant problem to anyone with a reasonable intake of calcium.
The Health Benefits of Spinach
Spinach has many important roles to play in maintaining a healthy body; various health benefits of spinach include the following:
Improves Eyesight: Spinach is a rich source of beta carotene, lutein and xanthene, all of which are beneficial for eyesight. Beta carotene is supplied to the eyes by cooked spinach. It can prevent people from suffering from vitamin A deficiency, itching eyes, eye ulcers and dry eyes. This is also due to some of the anti-inflammatory properties of spinach, which can reduce the puffiness or irritation in the eyes.
Treats Macular Degeneration: AMD or Retinitis pigmentosa is responsible for causing blindness. It is due to the degeneration of lutein and xanthene which form a central part of the retina. According to research conducted by the Oak Ridge National Laboratory, the consumption of spinach can result in regaining two vital pigments and effectively preventing AMD. Spinach also contains a wealth of antioxidants that reduce the harmful effects of free radicals, which are known to negatively impact vision and cause age-related conditions like glaucoma and macular degeneration as well.
Provides Neurological Benefits: Several components of spinach like potassium, folate, and various antioxidants are known to provide neurological benefits to people who regularly consume them. According to Neurology, folate reduces due the occurrence of Alzheimer’s disease, so spinach is a very good idea for people who are at high risk of neural or cognitive decline. Potassium is an integral part of brain health as well, and it has been linked to increased blood flow to the brain, and heightened cognition, concentration, and neural activity.
Maintains Blood Pressure: Spinach has a very high content of potassium and a low content of sodium. This composition of minerals is very beneficial for high blood pressure patients as potassium lowers and sodium raises the blood pressure. The folate present in spinach also contributes to the reduction of hypertension and relaxes blood vessels, while maintaining proper blood flow. By reducing blood pressure and relaxing the tension of vessels and arteries, you can reduce stress on the cardiovascular system and increase oxygenation to the body’s organ systems for optimal functionality.
Strengthens Muscles: A component of spinach, factor C0-Q10, which is an antioxidant, plays an important role in strengthening muscles, especially heart muscles which continuously pump blood to all parts of the body. According to the Journal of Cardiovascular Nursing, C0-Q10 can be used to prevent and treat many cardiovascular diseases like hyperlipidemia, heart failure, hypertension and coronary heart disease.
Helps in Bone Mineralization: Spinach is a good source of Viatmin K, which functions in retaining calcium in the bone matrix, thereby leading to bone mineralization. Apart from this, other minerals like manganese, copper, magnesium, zinc and phosphorus also help in building up of strong bones. This in turn can prevent an individual from developing osteoporosis of the bones. These minerals are also essential for maintaining healthy teeth and nails.
Reduces Risk of Cataracts: The lutein and zeaxanthin present in spinach both act as strong antioxidants, thus preventing the eyes from the harsh effects of UV rays that can lead to cataracts. They also reduce the impact of free radicals, which can be a major cause of cataracts and other eye conditions.
Increases Your Metabolism: There is a reason why doctors recommend adding spinach in a significant way to your diet. The amount of protein found in spinach is impressive for any vegetable, and they are easily broken down by enzymes into amino acids that are essential to humans. The re-formed mammal proteins aid our muscle development and growth, our body’s ability to heal wounds, and provides a boost for our entire metabolism, encouraging all of our organ systems to function at their optimal level. Also recent study suggests that Thylakoid found in spinach can curb cravings and hunger which can further help in weight loss.
Acts as Anti-ulcerative: It has been found that spinach and some other vegetables have the ability to protect the mucous membrane of the stomach, thereby decreasing the occurrence of gastric ulcers. Furthermore, the glycocyclerolipids found in spinach can boost the strength of the digestive tract lining, thereby preventing any unwanted inflammation in that part of the body that can cause harm.
Prevents Atherosclerosis: Atherosclerosis is caused due to the hardening of the arteries. A pigment called lutein that is found in spinach has been shown to reduce the occurrence of atherosclerosis, heart attacks, and strokes. This is due to the fact that spinach proteins tend to reduce the cholesterol and other fat deposits in the blood vessels.
Helps with Fetal Development: Folate found in spinach is needed by a growing fetus for proper development of its new nervous system. Defects like cleft palate or spina bifida may occur due to a deficiency of folate. The vitamin A contained in spinach is advised to be consumed in higher quantities by the mother. Vitamin A is required in the lung development of the fetus as well, and can be transferred during breast-feeding, so spinach consumption should be continued after birth as well.
Reduces Inflammation: There are many anti-inflammatory compounds found in spinach, more than a dozen, in fact. They are classified into the category of methylenedioxyflavonol glucuronides, and spinach is one of the most powerful vegetables when it comes to reducing inflammation throughout the body. This not only means protecting the heart from dangerous inflammation and preventing cancer, but also in reducing the inflammation and associated pain from conditions like arthritis and gout, which afflict millions of people around the world.
Treats and Prevents Cancer: Spinach is made up of various important constituents that have been found to be promising in the treatment and prevention of various kinds of cancer. These include bladder, prostate, liver and lung cancers. Different constituents in spinach like folate, tocopherol, and chlorophyllin act via different mechanisms to treat and protect patients suffering from cancer.
Recent studies have revealed that spinach is very effective against aggressive prostate cancer, and this has been linked to epoxyxanthophylls, which are unique carotenoids, along with neoxanthin and violaxanthin, that directly reduce tumorous activity and the spread of cancer throughout the body.
Protects Skin: Different phytonutrients and pigments have been shown to protect the skin from the harmful rays of the sun, including UV rays. These not only protect, but also repair the damaged genes to some extent, thereby preventing skin cancer in the long run.
Provides Protein for Infant Growth: ‘Popeye the Sailor Man’ is known for his obsession with spinach. The cartoon was deliberately aimed to convince children to eat spinach and get strong. Infants are advised to be fed with spinach, which is rich in protein, vitamins, minerals and phytonutrients. These will result in proportionate development in their essential growing stages.
Improves Eyesight: Spinach is a rich source of beta carotene, lutein and xanthene, all of which are beneficial for eyesight. Beta carotene is supplied to the eyes by cooked spinach. It can prevent people from suffering from vitamin A deficiency, itching eyes, eye ulcers and dry eyes. This is also due to some of the anti-inflammatory properties of spinach, which can reduce the puffiness or irritation in the eyes.
Treats Macular Degeneration: AMD or Retinitis pigmentosa is responsible for causing blindness. It is due to the degeneration of lutein and xanthene which form a central part of the retina. According to research conducted by the Oak Ridge National Laboratory, the consumption of spinach can result in regaining two vital pigments and effectively preventing AMD. Spinach also contains a wealth of antioxidants that reduce the harmful effects of free radicals, which are known to negatively impact vision and cause age-related conditions like glaucoma and macular degeneration as well.
Provides Neurological Benefits: Several components of spinach like potassium, folate, and various antioxidants are known to provide neurological benefits to people who regularly consume them. According to Neurology, folate reduces due the occurrence of Alzheimer’s disease, so spinach is a very good idea for people who are at high risk of neural or cognitive decline. Potassium is an integral part of brain health as well, and it has been linked to increased blood flow to the brain, and heightened cognition, concentration, and neural activity.
Maintains Blood Pressure: Spinach has a very high content of potassium and a low content of sodium. This composition of minerals is very beneficial for high blood pressure patients as potassium lowers and sodium raises the blood pressure. The folate present in spinach also contributes to the reduction of hypertension and relaxes blood vessels, while maintaining proper blood flow. By reducing blood pressure and relaxing the tension of vessels and arteries, you can reduce stress on the cardiovascular system and increase oxygenation to the body’s organ systems for optimal functionality.
Strengthens Muscles: A component of spinach, factor C0-Q10, which is an antioxidant, plays an important role in strengthening muscles, especially heart muscles which continuously pump blood to all parts of the body. According to the Journal of Cardiovascular Nursing, C0-Q10 can be used to prevent and treat many cardiovascular diseases like hyperlipidemia, heart failure, hypertension and coronary heart disease.
Helps in Bone Mineralization: Spinach is a good source of Viatmin K, which functions in retaining calcium in the bone matrix, thereby leading to bone mineralization. Apart from this, other minerals like manganese, copper, magnesium, zinc and phosphorus also help in building up of strong bones. This in turn can prevent an individual from developing osteoporosis of the bones. These minerals are also essential for maintaining healthy teeth and nails.
Reduces Risk of Cataracts: The lutein and zeaxanthin present in spinach both act as strong antioxidants, thus preventing the eyes from the harsh effects of UV rays that can lead to cataracts. They also reduce the impact of free radicals, which can be a major cause of cataracts and other eye conditions.
Increases Your Metabolism: There is a reason why doctors recommend adding spinach in a significant way to your diet. The amount of protein found in spinach is impressive for any vegetable, and they are easily broken down by enzymes into amino acids that are essential to humans. The re-formed mammal proteins aid our muscle development and growth, our body’s ability to heal wounds, and provides a boost for our entire metabolism, encouraging all of our organ systems to function at their optimal level. Also recent study suggests that Thylakoid found in spinach can curb cravings and hunger which can further help in weight loss.
Acts as Anti-ulcerative: It has been found that spinach and some other vegetables have the ability to protect the mucous membrane of the stomach, thereby decreasing the occurrence of gastric ulcers. Furthermore, the glycocyclerolipids found in spinach can boost the strength of the digestive tract lining, thereby preventing any unwanted inflammation in that part of the body that can cause harm.
Prevents Atherosclerosis: Atherosclerosis is caused due to the hardening of the arteries. A pigment called lutein that is found in spinach has been shown to reduce the occurrence of atherosclerosis, heart attacks, and strokes. This is due to the fact that spinach proteins tend to reduce the cholesterol and other fat deposits in the blood vessels.
Helps with Fetal Development: Folate found in spinach is needed by a growing fetus for proper development of its new nervous system. Defects like cleft palate or spina bifida may occur due to a deficiency of folate. The vitamin A contained in spinach is advised to be consumed in higher quantities by the mother. Vitamin A is required in the lung development of the fetus as well, and can be transferred during breast-feeding, so spinach consumption should be continued after birth as well.
Reduces Inflammation: There are many anti-inflammatory compounds found in spinach, more than a dozen, in fact. They are classified into the category of methylenedioxyflavonol glucuronides, and spinach is one of the most powerful vegetables when it comes to reducing inflammation throughout the body. This not only means protecting the heart from dangerous inflammation and preventing cancer, but also in reducing the inflammation and associated pain from conditions like arthritis and gout, which afflict millions of people around the world.
Treats and Prevents Cancer: Spinach is made up of various important constituents that have been found to be promising in the treatment and prevention of various kinds of cancer. These include bladder, prostate, liver and lung cancers. Different constituents in spinach like folate, tocopherol, and chlorophyllin act via different mechanisms to treat and protect patients suffering from cancer.
Recent studies have revealed that spinach is very effective against aggressive prostate cancer, and this has been linked to epoxyxanthophylls, which are unique carotenoids, along with neoxanthin and violaxanthin, that directly reduce tumorous activity and the spread of cancer throughout the body.
Protects Skin: Different phytonutrients and pigments have been shown to protect the skin from the harmful rays of the sun, including UV rays. These not only protect, but also repair the damaged genes to some extent, thereby preventing skin cancer in the long run.
Provides Protein for Infant Growth: ‘Popeye the Sailor Man’ is known for his obsession with spinach. The cartoon was deliberately aimed to convince children to eat spinach and get strong. Infants are advised to be fed with spinach, which is rich in protein, vitamins, minerals and phytonutrients. These will result in proportionate development in their essential growing stages.
Suggested Varieties
Beans: Black Turtle (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
In colonial America, black beans were not appreciated because of their unappealing color. As a result, the Black Turtle bean was advertised as an affordable substitute for turtle in the making of turtle soup, a delicacy during that time in history. Black beans originate in South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. People from this time valued dry beans because of their long lasting freshness in storage. Black beans are a favorite in Latin American cooking for use in soups, sauces, and main dishes.
Beans: Blue Lake Bush #274 (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
Sold out
Named for the Blue Lake District near Ukiah, CA, where they first developed in 1961, these world famous beans set the standard for bush beans. The canning industry first widely used Blue Lake beans because of their excellence when canned, but they soon became known and loved all over the United States. Blue Lake beans stand on the top of the list of gourmet cooks and gardeners alike because of their unsurpassed flavor and high yield.
Beans: Contender Bush (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
First offered to gardeners in 1949, Contender comes from a high yielding, disease resistant strain. Originally, the common bean comes from South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. When Columbus arrived in the New World, he found green beans growing with the maize of the Indians. Columbus and other European explorers introduced this new vegetable to their countries, where it eventually spread to the rest of Europe and all over the world.
Beans: Gold Rush Yellow Wax (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
The vegetable we now recognize as the common bean has its roots in South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. When Columbus arrived in the New World, he found green beans growing with the maize of the Indians. Columbus and other European explorers introduced this new vegetable to their countries, where it eventually spread to the rest of Europe and all over the world.
Beans: Kentucky Wonder Pole (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
Sold out
First appearing in the late 1800's, Kentucky Wonder Pole beans are descended from an old variety of pole bean called Texas Pole. When first introduced, Kentucky Wonder had the name of Old Homestead. In 1877, James J. H. Gregory & Sons made it available in their catalog. It immediately became widely popular for its flat, stringless pods that could be eaten fresh or dried for soup beans.
Beans: Lazy Housewife Pole (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
2015 Bean of the Year. Brought to America by German immigrants and first listed in W. Atlee Burpee’s 1888 catalog. These beans were so-named because they were the first beans to not require destringing! Originally cultivated in Central America, from Mexico to Peru, Bolivia and Argentina. The smaller beans are thought to have been cultivated in Mexico as long as 7,000 years ago, while the larger beans were cultivated in Peru starting 8,000 years ago. High in protein, easy to grow, dry and cook, they have sustained mankind for millennia.
Beans: Pinto (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
The pinto bean has its roots in South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. People from this time valued dry beans because of their long lasting freshness in storage. Pinto beans contain the highest amount of fiber of any bean, and are the top choice for Mexican dishes such as refried beans and chile con carne.
Beans: Red Yard Long (Heirloom) (Vigna unguiculata sesquipedalis)
$1.00 - $5.60
Sold out
The yard long bean, often known as the Chinese long bean, originates in southern Asia; Carl Linnaeus first noted its presence in the New World in 1763. Actually a member of the cowpea family, they closely resemble green beans with a slightly more intense flavor and denser texture. Yard long beans have been a popular ingredient in Asian stir fries and other vegetable dishes for centuries. These beans also have a loyal following in the Mediterranean region, being known in Napes as "faiolo e maccarone," or "beans and macaroni," because of their noodle-like appearance.
Bean: Royalty Purple Pod Green (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
Royalty Purple Pod Green bean will add beautiful color to your garden with it's purple foliage and purple flowers. The bright purple pods are 5" long, stringless and turn green when cooked. This beautiful bush bean was introduced by Billy Hepler Seed Company in 1957.
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Only a few left!
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
$1.00 - $5.60
Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
$1.00 - $5.60
In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.
Celery: Tendercrisp (Heirloom) (Apium graveolens var. dulce)
$1.00 - $5.60
No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Celery: Utah Tall 52/70 (Heirloom) (Apium graveolens var. dulce)
$1.00 - $5.60
No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Eggplant: Black Beauty (Heirloom) (Solanum melongena var. esculentum)
$1.00 - $5.60
Eggplants date back to medieval times where they were called mad apples. A staple of regions of Asia, known as the "king of vegetables". Eggplant comes in all shapes colors and sizes. Black Beauty is one of the earliest and dates back to the early 1900's.
Eggplant: Golden Egg (Solanum Melongena)
$1.00 - $5.60
Ornamental Eggplant is a very unique tropical annual that produce purple flowers and egg-shaped, edible fruit that begin white and turn golden upon maturity. Excellent choices for pots and containers, ornamental hedge, or house plant.
Eggplant: Long Purple (Heirloom) (Solanum melongena)
$1.00 - $5.60
This Italian heirloom eggplant, Long Purple, produces dark purple cucumber-shaped fruit with firm, mild flesh. Good yields, especially in northern climates! Plants will typically produce 4 or more 8-10" fruits with harvest beginning in 70 to 80 days. Average water needs. Some parts of plant are poisonous if ingested.
Onions: Cipollini, Red (Heirloom) (Allium cepa)
$1.00 - $5.60
Red Cipollini, also known as Borettana, are heirloom Italian onions that were first cultivated in the 1400's in the town of Boretto, Italy. They have been known as “poor man’s onion” and “little onion” as well. Even though these sweet flat onions are tiny, they are a specialty produce that packs a strong flavor raw and get sweeter when cooked. These onions are perfect for grilling, pickling, or roasting.
Onions: Cipollini, Yellow (Organic) (Allium cepa)
$1.00 - $5.60
Yellow Cipollini, also known as Borettana, are heirloom Italian onions that were first cultivated in the 1400's in the town of Boretto, Italy. They have been known as “poor man’s onion” and “little onion” as well. Even though these sweet flat onions are tiny, they are a specialty produce that packs a strong flavor raw and get sweeter when cooked. These onions are perfect for grilling, pickling, or roasting.
Onions: Evergreen White Bunching (Heirlooms) (Allium fistulosum)
$1.00 - $5.60
Most likely coming from Asia, this unusual onion has a different name in nearly every country that cultivates it; spring onions, Japanese onions, Welsh onions, scallions, green onions to name only a few. The countries of eastern Asia remain on the top of the list for bunching onion production.
Onions: Ruby Red (Heirloom) (Allium cepa)
$1.00 - $5.60
Red onions originated in central Asia, and are still a favorite choice for the cuisine of east India in particular because of their bright color and pungency. Those who love red onions know that three cities on particular are known for producing them: Tropea, Italy; Wethersfield, Connecticut; and Turda, Romania.
Onions: Sweet Spanish White (Heirloom) (Allium cepa)
$1.00 - $5.60
Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
Onion: Sweet Spanish Yellow (Heirloom) (Allium cepa)
$1.00 - $5.60
Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
Onions: Walla Walla (Heirloom) (Allium cepa)
$1.00 - $5.60
Walla Walla onions are native to the Pacific Northwest where they were developed by Peter Pieri in the city of Walla Walla, Washington in the early 1900’s. Washington State has also made this variety their State Vegetable due to the popularity of its mild sweet flavor and crispy.
Pea: Alaska (Heirloom) (Pisum sativum)
$1.00 - $5.60
Alaska peas, first known as Earliest of All Pea, (Pisum sativum) are a type of English garden pea from Bedford, England that was introduced in 1881 by Thomas Laxton. They are a result of the crossing of Ringleader and Little Gem peas. They contain less sugar and matures earlier than other pea plant cultivars. They were introduced in the United States in 1882 by James J.H. Gregory and have been one of the most popular pea varieties ever since. These peas are sturdy, grow well in cooler weather and are adapted for a shorter growing season. With optimal growing conditions, these flavorful legumes will develop rapidly and be ready for harvest in under two months.
Pea: Early Frosty (Heirloom) (Pisum sativum)
$1.00 - $5.60
Though no one really knows when peas were first cultivated, historians can be certain that people grew them for food by the Bronze Age. Legend has it that fresh peas first became popular when a French gardener introduced them to the court of Louis XIV. Because they could be dried and stored for long periods of time, people in colonial times also valued this vegetable. Horticulturalists and gardeners alike have continued cultivating peas of all varieties and sizes.
Squash, Summer: Dark Green Zucchini (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
Only a few left!
This is the traditional and reliable zucchini that just keeps on producing! Fruits are dark green, and nice and straight! Matures in about 60 days. Average water needs. Attractive to bees, butterflies, and/or birds.
Squash, Summer: Black Beauty Zucchini (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
The long loved American heirloom bush-type zucchini variety we all know as 'Black Beauty' was bred at the Connecticut Agricultural Experiment Station in Storrs, Connecticut sometime in the 1920's. This was accomplished by stabilizing a cross between 'Caserta' and 'Salerno' zucchini varieties. Then it was introduced into the AAS by breeder John Scarchuk and was selected as the All American Selection winner in 1957. In 45-60 days, this space saving compact plant produces shiny black-green zucchini with creamy, white flesh that are the tastiest when harvested at 6-8” long. Black Beauty can be enjoyed raw, boiled, baked, stir fried, and even sauteed!
Squash, Summer: Early White Bush Scallop (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
With a delicate, mild flavor, much akin to zucchini, the scallop squash, is a small variety of summer squash. Lesser known than its relatives yellow squash or zucchini, patty pans have a distinct shape which some people describe as similar to a flying saucer.
Squash, Summer: Early Yellow Crookneck (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
Crookneck Squash is part of the original "three sisters" plantings found by colonists when they arrived in the new world. Native American's used the grouping of corn, beans and crookneck squash so the plants all would benefit each other. Crookneck squash was a crucial food source for the American settlers and has been sold since 1928.
Squash, Summer: Grey Zucchini (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
History records that Columbus carried this then unfamiliar member of the cucumber family back to Europe after his first voyage. In Italy it acquired the name "zucchino," meaning a small squash; the French name for a zucchini, which the English later adopted, is "courgette." Italian immigrants later brought the zucchini back to the United States, where it became the most popular and commonly available variety of summer squash.
Squash, Summer: Scallop Yellow Bush (Heirloom) (Cucurbita pepo)
$1.00 - $5.60
This colorful patty pan squash predates the arrival of Christopher Columbus in the New World. It is a rare Native American squash, having been domesticated in North America centuries before the arrival of explorers and settlers.
Squash, Winter: Sweet Meat (Heirloom) (Cucurbita maxima)
$1.00 - $5.60
Winter squash such as Sweet Meat comes from the Native Americans, developed and cultivated in their gardens long before the arrival of the explorers and settlers. Traditionally, squash was grown alongside beans and corn as part of the "three sisters" group; these three vegetables greatly benefit each others' growth. Sweet Meat heirloom squash, a northwestern favorite, was introduced by Gill Brothers Seed Company of Portland, Oregon.
Squash, Winter: Vegetable Spaghetti (Heirloom) (Cucurbita maxima)
$1.00 - $5.60
Originally from China, vegetable spaghetti squash was introduced to Japan in 1921 by a Chinese agricultural research company. The Burpee Seed Company introduced this variety to the United States in 1936; most World War II Victory Gardens contained this squash, more commonly known as spaghetti squash.
Squash, Winter: Waltham Butternut (Heirloom) (Cucurbita maxima)
$1.00 - $5.60
Waltham Butternut Squash is of uniform shape with a hard rind that keeps exceptionally well. Created by Bob Young of Waltham Massachusetts, it was introduced commercially in 1977. Waltham Butternut Winter Squash won the AAS Award in 1970 and has continued to set the standard for butternut squash.