Spinach, 'Winter Bloomsdale'

Savoyed spinach has a bit of an old-school feel to it. No one is really breeding new savoyed hybrids or putting much work into improving the OPs...the modern industrial food system has little use for the deep ruffles and folds of these types. As a baby leaf, it is harder to clean, making it inconvenient to process for "ready-to-eat salad" bags; for bunching by the case, the volume of the leaves makes it difficult for tidy bundling and takes up too much room in the box. 
It's true, the crinkles and crevices tend to hold dirt a little more than the flat leaf types and can require a little more washing. You know what else they hold more of? DELICIOUS GOODNESS, namely: salad dressings, olive oil, salt, pomegranate molasses, and all the best things. In fact, that's the whole damn point! Savoy spinach is the spinach of culinary greatness. 
Winter Bloomsdale is a vigorous winter-hardy selection from the once venerated Bloomsdale lineage. Don’t be misled by the name as it is excellent both spring and fall planted. This strain was rescued from obscurity by our old friend Woody Deryckx almost two decades ago and underwent a number of good generations of quality selection at Nash’s Farm before we picked up the torch of growing it. Dark green, savoyed leaves sweeten after frosts. I'd really love to see more commercial growers selling this by the pound at markets. Cook with the smooth leaved varieties but for goodness sake...savoyed for raw eating, all the way, every day of the week.
45 Days. UO

Packet: 200 seeds