Monster of Viroflay Spinach
I love the flavor of this spinach, and it's juicy, succulent texture. This French heirloom from the 1800's is our family's favorite cool-weather salad. The flavor is not only low-acid, but complex, with a sweet buttery taste. We have had no trouble overwintering it in zone 7 with no special treatment or shelter. Moderately savoyed (blistered like dinosaur kale) leaves are much tastier than the smooth-leaf hybrids that have taken over at the grocery store. Like most spinach, it makes great baby leaves, but unlike many, it stays sweet and delicious when the plants are large. The leaves can get huge and still be sweet and tasty--a nice wrapper for spring rolls. You can cut-and-come-again during fall and winter without having to replant. Plant shown was in a planter box in November and overwintered without protection. It went on to get very large and give us leaves whenever the weather was above freezing. Rare and hard to find, but the flavor is worth the search. 100 seeds