Imperial Valley Spinach is a high-protein leafy green bred for vigor, flavor, and disease resistance in cool-season growing. This upright cultivar produces tender leaves packed with vitamins, minerals, flavonoids, and carotenoids that work together to protect eyesight, help prevent cholesterol buildup, and combat free radicals. It thrives in full sun with consistent moisture, reaching harvest size quickly enough for both baby greens at 3-4 inches and mature leaf harvesting.
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Full Sun
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3-9
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Moderate
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Spinach growers in the Northwest developed Imperial Valley for exceptional flavor and bolt resistance, prioritizing the nutritional synergy that makes spinach one of the highest-protein vegetables available. The leaves can be harvested at multiple stages, from tender baby greens to full-size leaves, giving you flexibility in how you use the crop. Its resistance to Downy Mildew, a common spinach scourge, means fewer fungal headaches and more reliable harvests.
Imperial Valley Spinach is harvested fresh for salads, steaming, and cooking down into side dishes. Baby leaves at 3-4 inches work beautifully in delicate salad mixes, while mature leaves hold their texture better in sautés, soups, and braised preparations. Individual leaves can be picked as needed, allowing you to harvest continuously rather than all at once.
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Direct sow Imperial Valley Spinach seeds outdoors in cool-season conditions. Sow at the spacing specified: 1 inch between plants and 12 inches between rows.
For baby greens, harvest when plants reach 3-4 inches tall by cutting at soil level or pinching individual leaves. For mature leaves, pick individual leaves anytime they reach usable size, working from the outer edges of the plant inward and allowing the center to continue growing. Harvest in the early morning when plants are cool and leaves are crisp. Immediately rinse harvested leaves under cold water and store in the refrigerator to maintain quality.
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