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Bloomsdale Long Standing Spinach | Tiny Town Farms

Tender, Savory & Nutrient-Dense | Hydroponically Grown, Pesticide-Free Spinach

Nutrition Information (per 100g)
NutrientAmount%RDI
Calories
23 kcal
—
Vitamin A
9,400 IU
188%
Vitamin C
28 mg
31%
Vitamin K
483 mcg
402%
Iron
2.7 mg
15%
Fiber
2.2 g
9%

FAQs About Bloomsdale Long Standing Spinach

How is this different from baby spinach?

Bloomsdale has thicker, crinkled leaves and a richer flavor, while baby spinach is smoother and milder.

Can I eat it raw?

Absolutely – use young leaves raw or mature leaves cooked.

Is this organic?

Not certified, but hydroponically grown pesticide-free and cleaner than field-grown organic.

Does it wilt fast after harvest?

No – hydroponic spinach lasts longer than traditional soil-grown due to its clean environment and handling.

Farming Notes

Bloomsdale Long Standing Spinach

• Product Description

Introduced in the United States during the 1820s, Bloomsdale Long Standing spinach has large, crinkled, dark green leaves with a rich, nutty flavour. This heavy yielding variety is slow to bolt and frost tolerant, making it a perfect candidate for spring and fall planting.

• Growing Instructions

The leafy green nutritional powerhouse is productive and an easy crop to manage when started from seed. Spinach prefers the cool, so spring and fall direct sowings are ideal. Spinach should be planted very early in the spring. Its tolerance to cold temperatures gives it a big head start on the growing season.

Sow seeds when soil temperatures reach 4-5°C. Plant at 1 cm deep, every 5 cm. Arrange rows 30-45 cm apart. Consecutive plantings can be made every couple of weeks to produce a continuous supply through the spring. Spinach will not stand up well to the long hot days of summer. Get your crop in before or after. The green leaves will perform best under full sun or partial shade.

After sprouts are established, thin them to 8-10 cm apart. Use care when weeding, spinach roots are very shallow. It’s a good idea to mulch around the base of the plants and in between rows in order to protect the roots and retain moisture in the soil.

Water regularly, and supply more in times of heat or drought. An application of nitrogen fertilizer once a month will ensure healthy leaf production. Leaves can be harvested individually, from the outside in, or whole plants can be cut at the base.

Don’t wait too long to pick leaves, they quickly become bitter after reaching maturity. Beware the heat and long days. If spinach begins to bolt, cut the whole plant and use the leaves.

For a fall crop, sow in August when the temperature of the soil is less than 21°C. The leaves are incredibly hardy and can withstand temperatures as low as -9°C. This means you can enjoy the fresh taste and nutrition of spinach well into the winter!

Quick Facts

  • Spinach was first cultivated in Persia, about 2,000 years ago. Spinach seeds were imported along the Silk Road to Italy during the ninth century and eventually reached England and France during the 1300s. Spinach quickly gained common use because it appeared in early spring when fresh local vegetables were not available.
  • Spinach seeds will remain viable for 2 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

Planting Details

  • Latin Name:
    Spinacia oleracea
  • Life Cycle:
    Annual
  • Days to Maturity:
    20 baby leaves / 40-50 mature leaves
  • Planting Depth:
    1-2 cm
  • Plant Spacing:
    10-15 cm
  • Row Spacing:
    30-45 cm
Spinach

Bloomsdale Long Standing Spinach

from $1.98
per package
Product Overview
Our Bloomsdale Long Standing Spinach is a classic heirloom variety with dark green, deeply savoyed (crinkled) leaves and a rich, nutty flavor. Grown hydroponically at Tiny Town Farms, this spinach is pesticide-free, tender, and packed with nutrients—perfect for salads, sautés, smoothies, and soups.
  • Pesticide-Free & Non-GMO
    Clean, safe, and nutrient-rich
  • Sustainably Grown
    Using 90% less water than traditional farming
  • Why Choose Hydroponic Bloomsdale Long Standing Spinach
  • Longer shelf life
  • Free from soil contaminants
  • Packed with vitamins and minerals
  • Harvested at the Peak of Freshness
Flavour & Texture
  • Variety:
    Heirloom spinach with deep green, crinkled leaves
  • Flavor Profile:
    Nutty, slightly sweet with an earthy backbone
  • Texture:
    Tender with a slight chew; crinkled leaves hold dressing or sauces well
Classification Information
  • Scientific Name:
    Spinacia oleracea
  • Family:
    Amaranthaceae
  • Variety:
    Bloomsdale Long Standing (Heirloom)
  • Type:
    Leafy Green / Spinach
Trivia & Origin

Bloomsdale Spinach is an heirloom variety dating back to the 1800s, originally bred for its slow bolting (resistance to going to seed) and robust flavor.

At Tiny Town Farms, our hydroponic system allows consistent year-round production of this nutrient-dense green without soil or chemical fertilizers.

How to Choose the Best Bloomsdale Long Standing Spinach
Look for:
  • Dark green, crinkled leaves with no yellowing
  • Moisture-rich but not soggy, with upright stems
Avoid:
  • Slimy or limp leaves
  • Yellowing or wilted patches
How to Use & Enjoy
  • Raw Salads:
    Use young leaves for fresh salads with vinaigrette
  • Sautéed:
    Quickly sauté with garlic and olive oil for a side dish
  • Soups & Stews:
    Add toward the end of cooking for color and nutrition
  • Smoothies:
    Blend with fruits for a nutrient-packed green drink
  • Pro Tip:
    Don’t overcook – this spinach softens quickly and retains color when lightly wilted!
Storage & Freshness Tips
  • Refrigerator:
    Store unwashed in a breathable container with a dry towel
  • Shelf Life:
    5 – 7 days refrigerated
  • Freezing:
    Blanch briefly, cool, and freeze in meal-size portions
  • Avoid washing before storing – excess moisture shortens shelf life
Cooking & Recipe Ideas
Recommended Recipes:
  • [Sautéed Spinach with Garlic & Lemon] (link)
  • [Spinach & Feta Stuffed Pastries] (link)
  • [Green Smoothie with Spinach & Pineapple] (link)
Health Benefits
  • High in iron, calcium, vitamins A, C, and K
  • Supports bone health, immunity, and energy levels
  • Antioxidant-rich and anti-inflammatory properties
Sustainability & Farming Method
  • Grown Hydroponically Using 90% Less Water
  • Pesticide-Free, Non-GMO, and Harvested at their Peak of Freshness
  • Eco-Friendly Packaging for Minimal Waste
Why Hydroponic Farming?
  • Uses significantly less water than traditional farming
  • No synthetic pesticides or fertilizers
  • Protects crops from soil-borne diseases and contamination
  • Reduces the carbon footprint with year-round production
  • Grown indoors with zero exposure to weather, pests, or contaminants – resulting in consistent, gourmet-quality
Nutrition Information (per 100g)
NutrientAmount%RDI
Calories
23 kcal
—
Vitamin A
9,400 IU
188%
Vitamin C
28 mg
31%
Vitamin K
483 mcg
402%
Iron
2.7 mg
15%
Fiber
2.2 g
9%

FAQs About Bloomsdale Long Standing Spinach

Farming Notes

Bloomsdale Long Standing Spinach

• Product Description

Introduced in the United States during the 1820s, Bloomsdale Long Standing spinach has large, crinkled, dark green leaves with a rich, nutty flavour. This heavy yielding variety is slow to bolt and frost tolerant, making it a perfect candidate for spring and fall planting.

• Growing Instructions

The leafy green nutritional powerhouse is productive and an easy crop to manage when started from seed. Spinach prefers the cool, so spring and fall direct sowings are ideal. Spinach should be planted very early in the spring. Its tolerance to cold temperatures gives it a big head start on the growing season.

Sow seeds when soil temperatures reach 4-5°C. Plant at 1 cm deep, every 5 cm. Arrange rows 30-45 cm apart. Consecutive plantings can be made every couple of weeks to produce a continuous supply through the spring. Spinach will not stand up well to the long hot days of summer. Get your crop in before or after. The green leaves will perform best under full sun or partial shade.

After sprouts are established, thin them to 8-10 cm apart. Use care when weeding, spinach roots are very shallow. It’s a good idea to mulch around the base of the plants and in between rows in order to protect the roots and retain moisture in the soil.

Water regularly, and supply more in times of heat or drought. An application of nitrogen fertilizer once a month will ensure healthy leaf production. Leaves can be harvested individually, from the outside in, or whole plants can be cut at the base.

Don’t wait too long to pick leaves, they quickly become bitter after reaching maturity. Beware the heat and long days. If spinach begins to bolt, cut the whole plant and use the leaves.

For a fall crop, sow in August when the temperature of the soil is less than 21°C. The leaves are incredibly hardy and can withstand temperatures as low as -9°C. This means you can enjoy the fresh taste and nutrition of spinach well into the winter!

Quick Facts

  • Spinach was first cultivated in Persia, about 2,000 years ago. Spinach seeds were imported along the Silk Road to Italy during the ninth century and eventually reached England and France during the 1300s. Spinach quickly gained common use because it appeared in early spring when fresh local vegetables were not available.
  • Spinach seeds will remain viable for 2 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.

Planting Details

  • Latin Name:
    Spinacia oleracea
  • Life Cycle:
    Annual
  • Days to Maturity:
    20 baby leaves / 40-50 mature leaves
  • Planting Depth:
    1-2 cm
  • Plant Spacing:
    10-15 cm
  • Row Spacing:
    30-45 cm