Amaranthacées • Spinacia oleracea

Akarenso Spinach - Organic

"Dark red foliage stretching out in the freshness of spring, like a gentle ember in the heart of the vegetable garden."

$4.49

Number of seeds 100 seeds

Akarenso spinach is immediately distinguished by the depth of its color. Its smooth leaves, ranging from burgundy red to dark purple, bring a rare visual intensity to the vegetable garden. From the first cool days of spring or at the end of summer, it attracts the eye and promises a season of nuanced beauty.

Originating in Japan, Akarenso is a traditional variety prized for its colorful foliage and mild flavor. Unlike some hardier spinach varieties, it has a more delicate temperament. Its full potential is realized when conditions are stable and well-controlled.

In the field, our trials have revealed that Akarenso performs best when grown in containers . This method allows for finer control of soil moisture, a key factor for this variety. In tubs or pots, it develops more uniform foliage, more intense color, and consistent growth, sometimes offering surprising results in both appearance and taste.

In open ground, when climatic conditions become variable—alternating rain, drought, or unstable temperatures— Akarenso can be more temperamental. Less robust than other spinach varieties, it then struggles to fully express its distinctive characteristics, both in vigor and color. This is not a weakness in itself, but rather an indication of a sensitive plant that requires an environment consistent with its nature.

Cultivating Akarenso therefore means accepting a more attentive relationship. In return, when offered controlled conditions and living soil, it reveals remarkable beauty and gentleness, transforming a simple container into a true botanical jewel.

Growing climate: Cool season
Sowing difficulty level: Easy
Care required: Regular
Growth: Rapid growth

Note: Tolerates cool temperatures well and produces better outside of the intense summer heat.

Akarenso spinach is particularly prized for its versatility in the kitchen. When young, it can be eaten raw in salads, where its deep color creates a striking contrast with the green leaves. Its tender texture and mild flavor make it an approachable spinach, even for those new to it.

Cooked briefly, it retains some of its dark color and is suitable for stir-fries, soups, and traditional Asian dishes. In Japan, red spinach is often quickly blanched and then simply seasoned, allowing its natural flavor to shine through.