Make room for generous leafy harvests with Viroflay Spinach. This French heirloom is known for large, rich green leaves that can reach up to approximately 10 inches long under suitable conditions. Often called “Monster Spinach” for its leaf size, Viroflay offers tender young leaves for salads and larger leaves for everyday cooking.

Imagine picking fresh leaves for a quick lunch salad, then gathering a larger bunch to wilt with garlic for dinner. Plan for harvests in approximately 40 to 50 days, adjusting for weather, planting date, and desired leaf size. Each packet contains 1000 non-GMO, open-pollinated heirloom seeds. Grow during cool weather rather than treating this spinach as a heat-loving summer crop.

Germination Rate: 94%. Test Date: 4/25. TLM.

Texas Minimum Germination Rate: 60%.

Why Choose Viroflay Spinach?

• Large green leaves: Give plants room to develop substantial leaves for kitchen harvests. Final size varies with growing conditions.
• Two harvest options: Pick young leaves for tender salads or larger leaves for cooked dishes, matching the harvest to your meal.
• Cool-season gardening: Use Viroflay in spring and fall planting plans when conditions favor spinach growth.
• Approximately 40 to 50 days: Use this estimate as a planning guide, not a guaranteed harvest date.
• Versatile kitchen use: Prepare fresh salads, sautéed sides, soups, pasta, and egg dishes from harvested leaves.
• Open-pollinated heirloom: Explore seed saving from plants allowed to flower and mature, following appropriate isolation guidance.

Planting Tips for Success

• Choose cool weather: Direct sow in early spring or in time for a fall crop. In warmer regions, follow local fall-through-spring planting guidance.
• Prepare fertile soil: Incorporate finished compost into well-drained soil. Avoid sites where water stands after irrigation.
• Sow and thin: Follow packet sowing-depth directions, spacing seeds approximately 1 to 2 inches apart. Thin established seedlings to approximately 6 to 8 inches so larger leaves have room to develop.
• Provide suitable light: Full sun supports cool-season growth; partial afternoon shade can help in warmer conditions but will not eliminate heat-induced bolting.
• Water consistently: Keep the seedbed moist during germination and maintain even moisture as plants grow, without leaving soil soggy.
• Feed thoughtfully: Use compost and soil-test guidance to maintain fertility. Follow fertilizer label directions and avoid overfeeding.
• Control weeds: Weed gently to avoid damaging roots. Mulch lightly after plants establish, keeping mulch away from crowns.
• Harvest carefully: Pick outer leaves while leaving the central growing point intact, or harvest a whole plant before flowering for a larger bunch.
• Sow small batches: Stagger sowings during suitable cool-weather periods for a more consistent supply.
• Wash and refrigerate: Rinse harvested leaves thoroughly under running water before preparation and refrigerate promptly for freshness.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh salads: Choose tender young leaves and toss with dressing just before serving.
• Sautéing: Wilt washed leaves with olive oil and garlic, cooking in batches as needed. Finish with lemon to brighten the dish.
• Steaming: Steam briefly until tender, drain, and season simply.
• Soups and pasta: Add leaves near the end of cooking so they wilt without prolonged simmering.
• Egg dishes: Wilt and drain leaves before folding into omelets, frittatas, or quiche to reduce excess moisture.
• Freezing: Follow recommended blanching and cooling guidance before freezing harvested spinach for later cooked dishes.

Order Viroflay Spinach Seeds Today

Grow large green leaves for cool-season salads and cooked meals with 1000 Viroflay spinach seeds.

Nutritional Information

• Harvested leaves, not seeds: Nutritional information would apply to the spinach you grow and eat, not the planting seeds in this packet.
• Variety-specific analysis: A verified Viroflay nutrient analysis is not available in this listing, so no numerical nutrient or % Daily Value claims are provided.
• Preparation matters: Raw and cooked serving sizes differ, and added oil, salt, or other ingredients change a finished dish's nutritional content.

Serving-based numerical values can be added when an approved nutritional reference is available.

Important Disclosures

• Variety Disclaimer: Leaf size, harvest timing, and yield vary with soil, climate, planting date, and care. Sustained heat and long days can cause spinach to flower.
• Seed Storage: Store unused seeds in a cool, dry, dark place protected from moisture and temperature fluctuations.
• Planting Zones: Match sowing dates to your local cool-season planting window, frost dates, and climate. Consult regional gardening guidance for timing.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Creamy Garlic Viroflay Spinach

Use harvested Viroflay spinach leaves, not planting seeds. Serves 4 as a side. Preparation: about 10 minutes. Cooking: about 15 minutes.

Ingredients

• 1 pound fresh harvested Viroflay spinach
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• Optional: a small pinch of ground nutmeg

Directions

1. Rinse spinach thoroughly under running water, remove tough stems, and drain. Roughly chop larger leaves.
2. Place spinach in a large skillet with 2 tablespoons water. Cook over medium heat, turning in batches, until wilted, about 3 to 5 minutes. Transfer to a colander, let cool enough to handle, and press out excess liquid.
3. Return the skillet to medium-low heat and melt the butter. Add garlic and stir for approximately 30 seconds without browning.
4. Stir in flour and cook for 1 minute. Gradually whisk in milk, then cream, until smooth. Simmer gently for 3 to 5 minutes, stirring, until lightly thickened.
5. Add spinach, salt, pepper, and optional nutmeg. Cook for 2 to 3 minutes until heated through. Add a little milk if the sauce becomes too thick.
6. Taste, adjust seasoning, and serve warm with your preferred main dish.

Serving and Storage Tips

• Prevent watery sauce: Drain the wilted spinach well before adding it to the cream sauce.
• Allergens: This recipe contains milk and wheat.
• Store safely: Refrigerate leftovers within 2 hours, or within 1 hour above 90°F. Use within 3 to 4 days and reheat to 165°F.