Lavewa Spinach is a cold-hardy cultivar of Spinacia oleracea that thrives across USDA zones 3 to 10, making it accessible to gardeners in nearly every climate. This compact variety reaches just 6 to 8 inches tall and moves from seed to harvest in 28 to 45 days, delivering fresh greens quickly when you need them most. Its frost-hardy nature means you can push plantings into fall and even overwinter it in sub-zero conditions if properly mulched, extending your spinach season well beyond what most gardeners expect.
Partial Sun
—
3-10
8in H x ?in W
—
Moderate
Hover over chart points for details
Lavewa's real strength lies in its adaptability to cold climates and successive planting schedule. You can sow seeds every three weeks from spring through late summer, each crop ready in less than a month and a half. The variety's compact stature makes it straightforward to manage in tight garden spaces, and its ability to overwinter with snow cover transforms it from a seasonal crop into a near-year-round producer for patient growers willing to mulch and wait for spring.
Lavewa Spinach is grown for its tender young leaves, which are harvested fresh for salads, wilted into warm dishes, or added to smoothies and soups. The rapid 28 to 45 day maturity makes it especially useful for gardeners wanting quick turnaround crops or multiple harvests across a single season.
No timeline data available yet for this variety.
Starting Lavewa Spinach indoors is not recommended because the roots are sensitive to disturbance during transplanting.
Sow seeds directly outdoors 4 to 6 weeks before your average last spring frost date, or whenever soil temperature rises above 40 degrees Fahrenheit; 50 to 75 degrees is ideal. Successive sowings every 3 weeks until 4 weeks before your average first fall frost date keep harvests coming throughout the growing season. If you plan to overwinter the crop, mulch heavily once plants are established to protect them through winter dormancy.
Harvest Lavewa Spinach leaves once plants are established, typically 28 to 45 days after sowing. Pick leaves when they're young and tender for the best flavor and texture; outer leaves can be harvested individually while the center crown continues producing, or you can cut the entire plant at soil level for a single flush harvest.
Enter your ZIP code to see a personalized growing calendar for this plant.