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Pluck leaf by leaf for a robust salad, or harvest a bunch to steam until soft, topped with a tab of sweet butter. The Landreth family introduced this variety in 1826, and it became an instant success, now a classic. Known for its outstanding ability to withstand temperature changes, it won the prestigious AAS award in 1937. Best sown early spring or late Autumn, the dark green leaves are crisply crinkled and hardy.
Introduced by Landreth's in 1826 and improved in 1925, Bloomsdale Long Standing spinach is the most popular non-hybrid spinach sold. Winner of the "All-America Selections" award in 1937, it remains famous for its very large and crinkly (savoyed) leaves, which are tender and richly flavored. It's also a favorite because it's a vigorous and upright grower, so its leaves are held up from the soil leading to a spectacularly fresh harvest. Spinach is a fast-growing, cool-weather crop that can be planted in successive sowings. Begin in the spring as soon as the soil can be worked and repeat sowings every two weeks until the heat of summer. Then plant again in later summer for a fall crop. Bloomsdale Long Standing spinach is ready to be harvested when the leaves are 6-8 inches long. Cut the outer leaves and leave the center ones to form new growth. Delicious raw in salads or on sandwiches, steamed as a side, cooked in any number of recipes, and frozen for later use.
