Viroflay spinach, an 1860s French heirloom also known as "Monster of Viroflay." Living up to its name, this vigorous variety produces massive, smooth dark green leaves that can reach up to 10 inches long while remaining remarkably tender. Unlike savoyed (crinkled) types, its flat leaves are a breeze to clean, and they offer a mild, delicate flavor with lower acid levels, making them perfect for fresh salads or gourmet sautéing.

Engineered by nature for the shoulder seasons, Viroflay is prized for its rapid growth and ability to reach harvestable size in just 40 to 50 days. It is particularly well-suited for fall planting as it is notably cold-hardy, though its heritage genetics also allow it to handle early spring shifts better than many older varieties. For the most succulent greens, plant in moist, nitrogen-rich soil and harvest the outer leaves frequently to encourage a continuous "cut-and-come-again" bounty.