Just seven years after its release, the giant nobel was chosen as an "All-American Selection" winner in 1933.

Giant Noble spinach has large, green, thick, gently savoyed leaves with sugar-sweet, thin stems. Giant nobel spinach is a very tender, sweet and succulent variety.

Serving Ideas

Giant nobel spinach can be eaten fresh or cook and stands up well to heat, canning and sauteing. Use as a salad leaf or as a dark, leafy green. Pair with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy. Giant nobel spinach will keep, dry and refrigerated, for one to two weeks.

Geography/History

The giant Noble is an inbreeding result of a monoecious plant found in the Gaudry variety. It was released by Zwaan and Van der Molen of Voorburg, Netherlands in 1926.

Seasons/Availability

Winter through late spring.