Perpetual Spinach

DAYS TO SPROUT

DAYS TO
SPROUT

7-10

MATURES IN

MATURES
IN

40-50

TASTE IT FOR

TASTE IT
FOR

N/A

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Care & Harvest

💡Temperature: Prefers cooler temperatures (60-70°F).

 

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. Snip any yellow or brown leaves if they appear.

 

🥬 Harvest: For ongoing harvest, snip the outer leaves just above the base of the plant once they reach at least 2-3 inches tall to let the inner leaves continue to grow. Don’t cut more than 1/3 of the plant if you want it to keep growing. For a one-time harvest instead, wait for the plant to reach maturity, then cut at its base.

Quick Facts

Perpetual Spinach is in the same family as chard and beets, but it has distinctive differences. Perpetual Spinach is an heirloom variety that likely originated in England.

The flavor of Perpetual Spinach closely resembles that of traditional spinach rather than chard. Its leaves share a visual resemblance to spinach as well, being flatter and more pointed than chard, accompanied by slimmer stems. As its name suggests, Perpetual Spinach is also a continuous producer that is more tolerant of heat than traditional spinach, and it is a good source of vitamins K, A, and C plus folate.

As the flavor of Perpetual Spinach closely resembles spinach, it can be used in many of the same ways. Young leaves can be enjoyed raw in salads or on a sandwich while older leaves are great sautéed or added to soups and stews.

Harvest to Plate Recipe

How To Cook Perpetual Spinach

Spinach Pesto – Kitchen Skip

INGREDIENTS

  • 2 tablespoons nuts, ideally toasted (pine nuts, slivered almonds, walnuts or cashews)
  • 1 clove garlic (or more if you really like garlic)
  • ¾ cup grated parmesan or Grana Padano cheese
  • 1 handful raw baby spinach leaves (either a small or big handful, it’s up to you)
  • 2 cups packed basil leaves (about 4 ounces)
  • ½ cup extra virgin olive oil (or slightly more to adjust the texture)
  • Salt, to taste

INSTRUCTIONS

  1. In the bowl of a food processor, blend the nuts, garlic and grated cheese until very finely chopped.
  2. Add the spinach and blend for about 10 seconds until the leaves are very finely chopped (scrape down the sides of the bowl as needed)
  3. Add the basil, then put the lid back on the food processor.
  4. Slowly pour in the olive oil with the blade running, continuing to blend until the pesto reaches a consistency you like. If you’d like the pesto to be less thick, then add more olive oil.
  5. Add salt to taste.