BLOOMSDALE LONGSTANDING SPINACH
A classic variety. A large, spreading spinach with meaty, savoyed, dark-green leaves with rich, nutty flavor. Offers a continuous bonanza and is slow to bolt. For first crop, sow in spring. Plant again in late summer.
Monstreux de Viroflay Spinach
Big leaves to 10 inches long, smooth and deep green in color. Very fast growing plants are popular for fall planting. A gourmet French heirloom that was developed prior to 1866. 50 days.
Kale: Lacinato (aka Tuscan) Dark blue-green. Very tasty as baby leaves, or in the autumn after frost. Also great for veggie smoothies!
RED RUSSIAN KALE:
This delicious grey-green kale is pretty enough to plant among the flowers. Much larger than regular kale (2 to 3' tall), the stems are purplish and the leaves are shaped like big oak leaves and colored a velvety gray green. The purple colors become richer after frost, when the flavor becomes sweeter. Surprisingly, the big leaves are very tender and delicious.
New Zealand Spinach: Introduced into England in 1772 by Sir Joseph Banks who discovered it growing in Queen Charlotte’s Sound, New Zealand during the voyage of Captain James Cook. New Zealand Spinach (Tetragonia sp.) is not a true spinach, and is actually a warm season vegetable that must be planted once the soil is thoroughly warm. It loves the heat and will not bolt like true spinach does.
Malabar: A vigorous climbing vine- requires trellis support. Young leaves and tips are used like spinach in cooking and salad. The plant is almost insect-free and is very easy to grow. Harvest by cutting the young leaves and tips for vegetable use, but keep 2-3 leaves on the branches for subsequent new branches to grow. The succulent leaves and stem tips are rich in vitamins A and C and are a good source of iron and calcium.