Below is a list of all known varieties for Spinach. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Belgian Endive (Chicon) | A small, tightly furled head grown in the dark to keep it pale and mildly bitter. |
| Bloomsdale Long Standing Spinach | A popular heirloom cultivar known for its crumpled (Savoy type) leaves and resistance to bolting. |
| Cajun Delight Okra | A high-yielding, early-maturing hybrid okra known for its uniform, dark green, tender pods. |
| Corvair Spinach | A fast-growing, smooth-leafed spinach cultivar known for its uniform growth and excellent texture. |
| Flat Leaf Spinach (Most Common) | A leafy green vegetable with tender leaves, celebrated for its high levels of iron and vitamins. |
| Flat-Leaf Spinach | A variety with smooth, unwrinkled leaves that are easier to clean and cook, often sold frozen or canned. |
| Green Amaranth (Chinese Spinach) | A general term for edible amaranth varieties with green leaves, used similarly to spinach. |
| Mustard Spinach | A plant cultivated for its seeds, which are ground to make the condiment, and for its pungent leaves, used as a leafy green. |
| Perpetual Spinach | A variety of chard, often sold as spinach; produces large, mild-flavored leaves and tolerates heat well. |
| Persian Spinach | A leafy green vegetable with tender leaves, celebrated for its high levels of iron and vitamins. |
| Poppy Seed (Glazed) | Poppy seeds coated in a thin, savory or sweet glaze and baked. Used as a specialty snack or crunchy topping. |
| Poppy Seed (Paste) | The seeds (usually white) that have been soaked, ground, and mixed with sugar/milk to form a paste. Used as a traditional, sweet, creamy filling for pastries (e.g., kolache). |
| Poppy Seed (Unwashed) | The raw, unwashed seeds. Used in traditional baking where a slight bitterness and high aroma are desired, but often requires washing before consumption. |
| Purple Vienna Kohlrabi | A striking purple-skinned cultivar with crisp, white flesh and a mild, sweet flavor. |
| Red Amaranth | A cultivar whose leaves have a vibrant red color, used both as a cooked green and for garnish. |
| Red Burgundy Okra | An ornamental and culinary cultivar with striking red pods and stems, remaining tender when young. |
| Red Malabar Spinach | A tropical, vine-like plant whose leaves and stems are used as a spinach substitute; has a mild, earthy flavor and mucilaginous texture. |
| Red Veined Spinach | A smooth-leaf variety with distinctive red veins, adding color to salads; known for its slightly sweeter flavor. |
| Renegade Spinach | A smooth-leaf hybrid known for its long harvest window and excellent disease resistance. |
| Russian Red Garlic | A large, hardneck variety known for a strong, pungent raw flavor that mellows beautifully when cooked. |
| Savoy Spinach | A type of spinach with heavily crinkled, dark green leaves, which holds up well to cooking. |
| Spinach (Baby) | Young spinach leaves, milder and more tender than mature spinach; preferred for raw salads. |
| Spinach (Mature) | Larger spinach leaves with a more robust flavor and texture; better suited for cooking. |
| Tyee Hybrid Spinach | A fast-growing, bolt-resistant spinach with smooth, dark green leaves; popular for both spring and fall crops. |
| Tyee Spinach | A highly bolt-resistant, upright-growing cultivar with dark green, savoy-type leaves. |
| Viroflay Spinach | An old French heirloom cultivar known for its huge, thick, dark green leaves and vigorous growth. |
| Water Spinach | Ipomoea aquatica, commonly known as water spinach or kangkung, is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. I. aquatica is generally believed to have been first domesticated in Southeast Asia. It is widely cultivated in Southeast Asia, East Asia, and South Asia. It grows abundantly near waterways and requires little to no care. |
| Winter Bloomsdale Spinach | A cold-hardy, savoy-leaf type spinach known for its slow bolting and suitability for overwintering. |