Bloomsdale spinach has large, glossy, substantial leaves that are a deep shade of Kelly green. Each spade-shaped leaf is puckered where it meets the stem giving it a semi-savoyed appearance and slightly ruffled texture. The stems can become quite fibrous and should be removed from the larger mature leaves. Bloomsdale spinach has a more robust, earthy, flavor than other flat-leaf spinach varieties, but still maintains a sweet tangy finish
Bloomsdale spinach is available year-around.
Bloomsdale spinach, botanically known as Spinacia oleracea, is an annual heirloom variety almost 200 years old. Breeding and hybridization of spinach began in the early 19th century, prompting the Dutch team of Zwaan and Van der Molen to develop the Bloomsdale variety. It has since become the most popular and long lasting cultivar of their hybridizations. Bloomsdale spinach’s long standing legacy was developed by inbreeding the monoecious spinach for many generations to create the pure line we grow today, valued for its robust flavor and sturdy texture.
Bloomsdale spinach is rich in in lutein, a nutrient that helps lower cholesterol and aid in eye health. Also an excellent source of antioxidants, it has four times the beta carotene of broccoli, and contains carbohydrates, protein, fiber, vitamin A, vitamin C, calcium, iron and folic acid. For best nutritional value, eat raw or slightly cooked.
Reminiscent of Swiss chard in both flavor and size, Bloomsdale spinach can withstand longer cooking times than other varieties, and still hold its shape and texture. It is ideal for both quick sautéing and wilting or longer braising, as a substitute for collards, chard or kale. Pair with strong flavors such as garlic and caramelized onion, dried fruits, citrus, pork, poultry and beef. Compliment this spinach's earthy flavor with aged cheeses, chiles, pomegranate seeds, nuts, sesame, soy sauce or eggs. Keep Bloomsdale spinach dry and refrigerated, and rinse very well just before using.
With the rise of the “superfoods”, Bloomsdale spinach quickly experienced a resurgence in the health food world. These dark leafy greens have even been shown to reverse the growth of some cancer cells.
An old variety, Bloomsdale spinach was first introduced into the culinary world by a fellow named David Ladreth in 1826. This 19th century spinach variety was released by his seed company, D. Landreth and Company, and named in honor of his farm located at Bristol, Pennsylvania. Bloomsdale spinach is a slow bolting variety in the cool weather of spring and fall, but can quickly go to seed in the heat of summer.