Giant Nobel Spinach Seeds - (Spinacia oleracea)

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Seed Count:
Approx 100 seeds per pack
Days to Maturity:
40-56 Days
Cool season
Days to Germination:
6-15 days at 55-70F
Light Preference:
6-8 hours of full sun
Plant Spacing:
Heirloom, Non-Hybrid, Non-GMO seeds
  • Giant Nobel Spinach - (Spinacia oleracea)
  • Giant Nobel Spinach - (Spinacia oleracea)

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Giant Nobel Spinach - Taste of Royalty

With large, green, thick, gently savoyed leaves with rounded tips and almost sugar-sweet, thin stems Giant Nobel is the best of the thick-leaved varieties. Hardy, vigorous, spreading, resistant-to-bolting, it is a reliable producer. Good choice for home and market gardens and for canning. Introduced in the Netherlands in 1926, it was an "All American Selection" winner in 1933, and remains a very popular spinach today. One of the few spinach varieties that will do well in both the cold and the heat, it is a good early season choice as it becomes sweeter with cooler weather yet also tolerates the heat longer than many others, resisting bolting and becoming bitter longer.


Spinach was probably bred from Spinacia tetranda, a wild edible green found in Nepal. In 647 AD spinach was taken from Nepal to China where it was referred to as the “Persian green.” Spinach was introduced by the Moors of North Africa to Spain in the 11th century. By the Middle Ages, spinach was grown and sold throughout the rest of Europe, and in England was known as the “Spanish vegetable.” It was not until the 1400’s that spinach became a staple in Mediterranean cooking.


A great lettuce replacement in salads and add a depth of flavor when topped on pizzas or lasagna. Leaves are eaten fresh in salads or are cooked. Spinach can be used in soups, quiches, tarts, stuffing's, souffles and gratins. 

Growing Tip

You can harvest spinach two different ways.

  1. Cut the outside leaves, letting the centers keep producing. 
  2. Cut the whole plant just at soil level, like a head of lettuce.

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1 Review

  • 5
    Very hardy

    Posted by Lone Brun Jakobsen, INT on Jul 20, 2017

    We make sure to sow a little of this spinach every week. It survives light frost, and seeds dropped from bolted plants will start very early next spring. Nice crunchy leaves and mild taste. A must-have every year.

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