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Serve this smooth leaved French variety of spinach ‘a la Florentine’ gently braised with a lemony buttery sauce under poached eggs for classic Eggs Benedict. When Catherine de Medici instructed her chef to serve spinach at her wedding, it quickly became a French kitchen garden favorite. Viroflay produces vigorous plants with large leaves.
Introduced in 1866 and the parent of many modern-day hybrids, Viroflay spinach was described by the famous French seed house Vilmorin Andrieux as "Monstrueux de Viroflay," which translates to "the monster spinach of Viroflay." It earned this monstrous distinction because it's a naturally vigorous grower and very large in size, with 2-foot plants producing leaves as long as 10 inches and an amazing 8 inches wide. Viroflay spinach is just as big in flavor; its smooth, dark green leaves are very tender and robust and equally as delicious raw, steamed, or frozen for later use. 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.
