Description
Oceanside’ is the perfect spinach for tender baby greens. Enjoy deep green, flavorful, easy-to-clean leaves in just 25 days! Great for fresh salads, or added to stir-fries at the last minute. Spinach packs a punch when it comes to vitamins and minerals. Full-grown plants in 40 to 60 days. Plants are resistant to downy mildew.
Variety Info
Days to Maturity: 25-60 days
Family: Amaranthaceae
Scientific Name: Spinacia oleracea (hybrid)
Native: Southwest Asia
Hardiness: Annual
Exposure: Full sun to part shade
Plant Dimensions: Short (Under 12”)
Variety Info: Rich green, rounded to oval, smooth leaves. ‘Oceanside’ is resistant to downy mildew 1-9 and 11-16.
Attributes:
- Good for containers
- Frost Tolerant
- Downy MIldew Resistant
Sowing Info
When to Sow Outside: RECOMMENDED. 4 to 6 weeks before your average last frost date, and when soil temperature is above 40°F; ideally 50°–75°F. Successive Sowings: Every 2 weeks until 2 weeks before your average first fall frost date. If mulched, spinach can overwinter in sub-zero temperatures. Soil temperatures above 85°F halt germination. Mild Climates: Sow in fall for cool-season harvests.
When to Start Inside: Grow indoors any time of year for baby greens, with indoor temperatures 60°–75°F.Successive Sowings: Every 2 weeks for a continual supply. Indoor sowing is not recommended for outdoor growing; roots sensitive to transplanting disturbance.
Days to Emerge: 5-10 days
Seed Depth: 3/4”
Seed Spacing: 1/2”
Row Spacing:
Thinning: not necessary
Growing Info
Harvesting: Small spinach leaves can be harvested with scissors by simply cutting the leaves at the stem. One way to do this is to start harvesting the outer, older leaves first and then gradually working your way into the center of the plant as those leaves mature. You can also just cut the whole plant off at the base. Harvesting spinach by this method will often allow it to re-sprout and give you another partial harvest. When considering how to pick spinach, decide if you will use the entire plant immediately or just need a few leaves. Picking spinach will accelerate its decay since the leaves don’t keep well. There are ways to preserve the vegetable but it needs a proper cleaning first. Spinach should be soaked or rinsed several times to remove the dirt and any discolored or damaged leaves taken out of the harvest. Fresh spinach can be kept in the refrigerator for ten to fourteen days. The best temperature to keep spinach is 41 to 50 F. (5-10 C.). Bundle the stems together lightly and place them in a paper towel in a plastic bag. Handle spinach leaves gently as they are prone to bruising.