Seed | Japanese Spinach

Japanese spinach grows in rosettes that produce elongated, erect, slender stems with pointed, multi-lobed leaves. The dark green leaves have 2 to 3 tapered lobes and are uniform in appearance, with semi-serrated edges.

The leaves are also smooth, thick, broad and flexible, with deep veins all over the surface.

The stems are green, long, straight and narrow with a smooth and firm nature. This spinach has a crisp and succulent consistency.

The stems are also edible and have a crisp, slightly fibrous, and chewy texture. The greens have a mild, vegetal flavor when raw and develop a tender, sweet mouthfeel with nutty undertones when cooked. The roots are edible and a delicious pink color.

Many varieties of spinach have been created in China and Japan and have been sold for commercial cultivation and use in home gardens.

Selectively bred as a variety that can withstand extreme temperatures both heat and even cold without bolting.

Today, Japanese spinach varieties are cultivated and produced on a smaller scale than other spinach cultivars.

Fresh green vegetables are available at farmers markets, specialty retailers, and some high-end grocers in China and Japan.

I have been growing this variety for several years, as I received the seeds from a family from Japan who have been growing this variety for several generations.

So I decided to grow it here and to test this extraordinary variety.

I grow this cultivar throughout all our seasons, even during winter.

It's a regrowing variety, so if you take the leaves outside and take the ones that are starting to flower, you'll have spinach for a long season.

I often sow my seeds outside in the spring and eat the same spinach until the end of summer, only to sow more seeds around mid-September.