This variety of dark green spinach has been a standout in many regions, including the North. It is slow to bolt and suitable for spring, summer, and fall planting. The full, upright plants produce high yields of large, triangular leaves that are rich in the phytonutrient lutein. Both frost and heat tolerant.

  • Light Full sun to part shade
  • Matures 40 days
  • Plant spacing 12 inches apart
  • Plant size 8 to 10 inches tall and wide

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

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At a glance
Nutrition Information

Light requirements: Full sun is ideal, but plants yield in part shade. Protect plants from strong afternoon sun in warmest regions.

Planting: Space 8 to 12 inches apart, depending on type. (Read the stick tag that comes with the plant for specific spacing recommendations.)

Soil requirements: These greens need well-drained, nutrient-rich soil. Amend soil with compost, blood meal or other organic matter prior to planting. Fertile soil helps fuel fast, tender leaf development. Soil pH should be 6.5 to 7.

Water requirements: Keep soil consistently moist throughout the growing season. Evenly moist soil is the key to tender flavor. Mulch soil to reduce water evaporation and keep leaves clean from splashing soil.

Frost-fighting plan: While established plants tolerate temperatures as low as the teens to low 20s, it’s a good idea to protect newly planted seedlings from late spring or early fall frosts by covering plants with a frost blanket.

Common issues: Flea beetles, spider mites, slugs, and aphids are all pests to watch out for. The two most common diseases are downy mildew (which may appear during cool, moist weather) and white rust (which causes white spots on leaves). Once flowers form, leaf flavor becomes bitter, so harvest immediately.

Harvesting: Harvest leaves as soon as they’re large enough to eat. Pick outer leaves first and allow center leaves to enlarge to extend the harvest.

Storage: Refrigerate unwashed leaves in a dry plastic bag in the crisper for up to 5 days.

For more information, visit the Spinach page in our How to Grow section.

Nutrition Facts

1 cup raw spinach leaves:
  • Calories: 7
  • Carbohydrates: 1g
  • Dietary fiber: 1g
  • Protein: 1g
  • Vitamin A: 56% DV
  • Vitamin C: 14%
  • Vitamin K: 181%
  • Vitamin E: .6%
  • Folate: 15%
  • Manganese: 13%
  • Magnesium: 6%
  • Iron: 5%
  • Potassium: 5%

Nutrition Facts

1 cup cooked spinach:
  • Calories: 41
  • Carbohydrates: 7g
  • Dietary fiber: 4g
  • Protein: 5g
  • Vitamin A: 377% DV
  • Vitamin C: 29%
  • Vitamin K: 1111%
  • Vitamin E: 19%
  • Riboflavin: 25%
  • Vitamin B6: 22%
  • Folate: 66%
  • Calcium: 24%
  • Iron: 36%
  • Magnesium: 39%
  • Phosphorus: 10%
  • Potassium: 24%
  • Copper: 16%
  • Manganese: 84%

Nutritional Information

Spinach provides so many nutrients in such a low-calorie package that you may do well to eat a bowlful rather than a few leaves in your salad. More than a dozen phytonutrients in spinach have been found to be powerful anti-cancer agents. Twice the amount of Vitamin K we need for bone health is found in a cup of raw spinach leaves; a cup of cooked spinach provides 1,000% of our daily value. The huge vitamin and mineral load in spinach contributes to cardiovascular and colon health, better brain function and eyesight, and more energy. Cooking releases even more of the nutrients, but be sure to cook quickly and lightly and don’t pour all those juices down the drain.