Bloomsdale is a prolific and reliable spinach with delicious, glossy, dark green, crinkly leaves. Quite quick to crop, you can start harvesting from around 6–7 weeks after sowing. It is also a good choice for growing in containers, making it easy to find space for a few plants.
Sow: from April to August. Sow 10–25mm deep in pots or modules for transplanting, or sow in situ. Make further sowings every few weeks if you'd like a continuing supply.
Grow: plant out at about 15cm spacing or grow in containers. Keep well watered, particularly during warm, dry weather. Harvest from around 6–7 weeks, once the leaves reach the size you prefer. Pick individual leaves carefully as the stems and roots are easily damaged, or pull up the whole plant and replace it with a later transplant.
Eat & Enjoy: eat as soon as possible after harvesting. Small leaves can be used raw in salads, while larger leaves are lovely cooked.
For baked spinach with egg, wilt about 400g spinach, drain well and return it to the pan with a little herby butter. Toss until coated, then divide between four buttered ramekins. Break an egg into each, season and bake at 190°C for about 12 minutes, until the eggs are just set.
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