Viroflay Spinach – 100 Seeds
(Spinacia oleracea ‘Viroflay’)
R30.00
It is a gourmet French heirloom that was developed prior to 1866. The plant has huge, deep green, tender leaves.
Indoor Sowing: Late Winter and Late Summer.
Direct Sowing: Early Spring, Early Autumn and Mid Autumn.
Only 1 left in stock
🥕 Vegetable Quick Facts
Uses
- ⓘ Plant Use: Culinary
Vegetable Info
- 🥬 Vegetable Type: Leafy Green
- 🍽️ Culinary Use: Boiled / Steamed, Egg Dishes, Quiches, Salads, Smoothies, Soups and Stews, Stir-frying
- 🥗 Edible Part: Leaf
- 😋 Flavor Profile: Mild, Sweet
Growth Traits
- 🌱 Life Cycle: Annual
- 🌾 Plant Type: Herbaceous Annual
- 🪴 Growth Habit: Fast Growing, Low-Growing, Rosette-forming
Growing Requirements
- 🌞 Sun Exposure: Full Sun, Partial Shade
- 💧 Water Needs: Regular Water
- ☀️ Growing Conditions: Cold Tolerant, Low Heat Tolerance
- 🟤 Soil Preference: pH 6.2-6.9, Rich Organic, Well-Drained
Viroflay Spinach, also known as Monstrueux de Viroflay, is a gourmet French heirloom that was developed prior to 1866. The plant has huge, deep green, tender leaves. It is an extremely vigorous plant, and particularly good for autumn plantings. This huge spinach can grow up to 60cm in diameter, with 20cm crisp, dark green leaves. Of all the spinach, this one is lowest in oxalic acid, so its leaves are sweet and stay sweet as the plant matures. It has large dark-green crisp leaves, flavorful, tender and succulent even when large.
Viroflay Spinach Culinary Uses
- Salads: Due to its large, tender nature, it serves as a robust base for salads, pairing well with fruits, nuts, and light vinaigrettes.
- Sandwiches and Wraps: The smooth, succulent leaves provide a crisp texture to sandwiches.
- Smoothies: A perfect addition to green smoothies, providing nutrition without altering the flavor.Wilted or Sautéed: It is often sautéed with garlic, shallots, and olive oil for a simple, flavorful side dish. It is particularly favored for wilting down in butter.
- Creamed Spinach: Its superior texture makes it excellent for creating rich, creamy side dishes.
- Soups and Stews: The large leaves can be added to soups, providing a mild, earthy flavor.
- Pasta and Grains: It is commonly added to pasta sauces, lasagna, and risotto.
- Egg Dishes and Bakes: A perfect addition to quiches, omelets, frittatas, and spanakopita.
- Pizza Topping: Its fast-wilting nature makes it ideal for adding to pizzas just before or after baking.
Growing Viroflay Spinach
Indoor Sowing: Late Winter and Late Summer.
Direct Sowing: Early Spring, Early Autumn and Mid Autumn.
- Direct sow seeds in fertile soil in partial shade or start the seeds indoors and transplant later.
- Sow the seeds individually about 15cm apart and cover with a layer of fine soil.
- Firm lightly and keep evenly moist.
- Germination in about 7-14 days.
Can this plant be used for culinary purposes?
Viroflay Spinach is traditionally used for culinary purposes such as boiled / steamed and egg dishes.
Disclaimer
Medicinal Information:
All medicinal information on this website is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.
Seeds, Plants, Plant Cuttings, Geophytes and Dried Herbs:
In some countries and provinces, certain plants are deemed as invasive and are not allowed to be planted at all, whilst some plants are allowed to be grown only in certain areas or provinces. The onus is on you as the buyer to familiarize yourself with the regulations pertaining to your location, before purchasing any of our seeds, plants, plant cuttings, geophytes or dried herbs. We will not be held liable, should you purchase any seeds, plants, plant cuttings, geophytes or dried herbs. from us which are prohibited in your country or province.
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