Spinach Seeds"Akarenso" Asian Vegetable

This spinach variety is truly one of Japan's best selections for salad innovations. The leaves are pointed with a slight serration, typical Japanese characteristics, but it is the attractive red-purple stems and leaf veins that make it interesting. This soft-textured spinach is light with tannins, and has a very mild flavor that is excellent in salads. When cooked the spinach retains its color. Plant late spring to early summer.

• Approx. 325-375 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
• Maturity: Approx. 50 days
• Planting season: Late spring to early summer, late summer to early fall

Detailed planting instructions:

HARVESTING
Spinach is ready for use as soon as it is edible size and it must be harvested before there is extensive yellowing, breakage and other leaf deterioration or the development of seed-stalks. Spinach for market is usually cut below the crown with a knife, taking care to keep the plants clean and to prevent undue breakage or bruising of the leaves. Spinach should be sorted to remove all yellow or damaged leaves before packing into baskets. If spinach is slightly wilted when packed, it will be less subject to breakage. Usually, spinach is washed, repacked, and iced at a central packing shed if it is to be shipped.
SAVING SEEDS
Wind pollinated. Spinach varieties must be isolated by 1/4 mile to prevent cross pollination by wind. Physical barriers such as tree lines, buildings or woods may make it possible to use a shorter distance. Allow plants to bolt and set seed. Some staking may be necessary as plants may reach 3' in height. When seeds are dry, harvest the entire plant and thresh on a tarp. A 1/2 " screen on top of a 1/4" and 1/8" is helpful for cleaning. Spinach seed remains viable for 3-5 years under cool and dry storage conditions.