Monstrueux de Viroflay Spinach Seeds | Spinacia oleracea | Giant Heirloom | Savoyed Leaves | 45–50 Days | French Heirloom

Monstrueux de Viroflay Spinach Seeds – Spinacia oleracea | Giant French Heirloom Spinach

Monstrueux de Viroflay (Spinacia oleracea) — also simply known as Viroflay — is one of the largest, most vigorous, and most celebrated heirloom spinach varieties in the world. Originating in France and dating to the 19th century, this remarkable spinach produces enormous, deep green, savoyed (crinkled) leaves up to 10 inches long on plants that spread up to 24 inches wide. Leaves remain tender, sweet, and complex even at full size — a genuine gourmet spinach. One of the earliest and sturdiest heirloom spinach varieties; exceptionally productive and particularly excellent for fall and winter gardening. Savoyed leaves are highly cold tolerant — mulched plants can overwinter in sub-zero temperatures. Open-pollinated heirloom, non-GMO. Approximately 2,400 seeds per ounce.

Variety Details

• Botanical Name: Spinacia oleracea
• Cultivar: Monstrueux de Viroflay (syn. Monstrueux, Viroflay)
• Origin: France, 19th century heirloom
• Type: Cool-season annual — open-pollinated heirloom, non-GMO
• Leaf: Very large, thick, deeply savoyed (crinkled), dark green; up to 10 inches long
• Plant size: 12–24 inches tall; up to 24 inches wide
• Days to maturity: 45–50 days (full leaf); baby leaf harvest from 28 days
• Seeds per oz: ~2,400
• Germination: 5–10 days at 45–70°F; seeds go dormant above 80–85°F — best germination in cool soil
• Season: Cool season — spring and fall; overwinters with mulch in most climates
• Cold hardiness: Excellent — savoyed leaves tolerate frost and sub-zero temperatures when mulched

Culinary Uses

• Raw salads: Giant, tender leaves — tear or cut into ribbons for a substantial base green. Pairs beautifully with warm bacon vinaigrette, shaved Parmesan, and toasted pine nuts
• Classic creamed spinach — the large, fleshy leaves hold up beautifully when wilted into a béchamel with nutmeg and Gruyère
• Sautéed with garlic and olive oil — the universal preparation; finish with lemon and fleur de sel
• Spanakopita (Greek spinach and feta phyllo pie) — Viroflay’s large leaves are ideal; blanch, squeeze dry, and fold into the filling
• Spinach soup — blended with potato, onion, and cream; or clear broth with spinach, garlic, and Parmesan croutons
• Pasta — wilted into fresh pasta dough for green pasta, or folded into ricotta-filled ravioli and cannelloni
• Saag paneer and saag gosht — Indian spinach-based curries; Viroflay’s large leaves reduce perfectly into a silky sauce
• Smoothies and juices — baby leaves (28 days) are very mild and work well blended
• Thinned seedlings — use immediately as microgreens or baby salad greens; do not waste them

Planting Guide

• Outdoor sowing (recommended): Direct sow 4–6 weeks before average last spring frost, or as soon as soil can be worked. Make successive sowings every 3 weeks until 4 weeks before first fall frost for continuous harvest.
• Fall crop: Sow in late summer for a fall and early winter harvest — Viroflay is particularly recommended for fall plantings.
• Indoor start: Not recommended — spinach dislikes root disturbance.
• Depth and spacing: Sow ½ inch deep, 2 inches apart, in rows 12–18 inches apart. Thin to 4–8 inches apart when seedlings reach 4–6 inches tall. Thinnings are edible.
• Final spacing for full heads: 12–18 inches per plant to accommodate the plant’s large spread.
• Temperature: Germinates best in cool soil (45–70°F). Seeds go dormant above 80–85°F. Shade may be beneficial when temperatures exceed 80°F to delay bolting.
• Mulching: Mulch well to retain soil moisture, suppress weeds, and protect roots. Mulched plants can survive sub-zero winter temperatures.
• Watering: Keep soil consistently moist but not waterlogged. Drought stress accelerates bolting.

Harvesting

• Begin harvesting outer leaves when plants reach 4–6 inches tall (baby leaf) or wait for full size at 45–50 days.
• Cut-and-come-again: Pick individual outer leaves as they reach usable size, or cut the entire plant 1 inch above the ground — new leaves will regrow.
• Harvest before the plant sends up a flower stalk for the mildest flavor. Post-bolt leaves are still usable but have a stronger, more bitter flavor.
• Spinach is best used fresh. Refrigerate unwashed in a damp paper towel for up to 5 days.