Monnopa is a British heirloom spinach that rewrites what gardeners expect from this humble green. Thanks to its exceptionally low oxalic acid content, it delivers a sweetness rarely found in other spinach varieties, making it one of the finest choices for both raw salads and cooked dishes. The round-leaved plants produce tender, spoon-shaped baby leaves perfect for fresh eating, but mature into impressive 8-inch leaves ideal for cooking. Ready to harvest in 45-60 days, this cultivar grows easily with just 6 inches of spacing, making it efficient for garden beds of any size.
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Monnopa stands apart because of its biochemistry: the low oxalic acid means not only superior sweetness but also better bioavailability of calcium and iron in your body compared to standard spinach varieties. The flexibility to harvest as delicate baby greens or full-sized leaves makes it genuinely useful across the entire growing season. Whether you're composing a raw salad or wilting greens into a warm dish, this British heirloom delivers consistent, exceptional flavor that feels less metallic and more genuinely sweet than nearly every commercial spinach you've encountered.
Monnopa excels in dual roles that few spinaches can claim equally well. The tender baby leaves make outstanding additions to fresh salads and delicate preparations where texture matters, delivering sweetness without the slight bitterness many spinach eaters tolerate rather than enjoy. The mature 8-inch leaves transition beautifully into cooking: wilting into soups, sauteing alongside garlic and oil, or layering into composed dishes where you want spinach's earthiness without metallic oxalic acid notes that can overwhelm delicate palates. Home cooks appreciate that this variety doesn't require the aggressive seasoning often needed to mask spinach's mineral sharpness.
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Sow Monnopa seeds directly into garden soil 2-3 weeks before the last spring frost or 8-10 weeks before the first fall frost. Press seeds gently into moist soil, keeping the seedbed consistently damp until germination occurs, typically within 7-10 days at cool temperatures (50-70°F). Spinach germinates reliably in cool weather and struggles in heat, so avoid summer sowings in warm climates.
Begin harvesting Monnopa baby leaves when plants are 4-6 weeks old, selecting tender outer leaves for salads and allowing the center to continue growing. For mature harvest, wait the full 45-60 days when leaves reach their characteristic 8-inch length and the plant produces robust growth. Pinch or cut leaves from the outside inward, which encourages continued production rather than bolting. Cool-season harvests yield the sweetest leaves; as temperatures warm, harvest more frequently to prevent premature flowering. Morning harvest after dew dries ensures the crispest texture.
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“Monnopa traces its roots to British seed company Thompson & Morgan, a heritage breeding program with deep expertise in leafy greens. This round-leaved variety emerged from generations of careful selection prioritizing both flavor and nutritional access, distinguishing it from coarser spinach types that dominated vegetable gardens. The emphasis on low oxalic acid reflects sophisticated understanding of plant chemistry and human nutrition, marking Monnopa as a cultivar developed not just for yield but for genuine eating quality. It has been preserved and distributed by American seed savers at Baker Creek Heirloom Seeds, securing its place in contemporary home gardens where gardeners increasingly seek varieties valued for taste over mere productivity.”