This quick-growing, heavy yielding, hardy spinach matures in about 48 days. Its longstanding ability before forming seed stalks make it better in early spring or late summer for fall crops. The leaves are crumpled, very thick, very glossy green, tender and highly resistant. Fine quality, very cold hardy. Culture: Sow in fall and spring after all danger of frost has passed, or may be started indoors and transplanted. Does best in sandy soil. Once established plants are drought tolerant but will produce a better crop if watered during dry weather. Harvesting: The tip of the shoots can be pinched out and used when about 3″ (7.5 cm) long. Tender shoots and leaves may be eaten raw or cooked as you would any greens. Nutrition: Fat and cholesterol free, low in calories. High in vitamins A, B, C, and iron.