Hi

New Zealand spinach self seed in my garden. It does well in the heat, since taste is personal I don't know if you would like it. It is not slimy texture like Malabar. The leaves are thicker than regular spinach, for salad I would not recommend it but in a soup with other veggies would be fine. It is hard to germinate the first time but after that you don't have to sow again that is if you like the flavor.

Here it is growing in my garden

{{gwi:50621}}

Silvia

g'day,

nz spinach aka warrigal greens, we grow it all the time don't eat much of it, have used some of the youngest leaves only in stir fry until they wilt, could add some young leaves to salads if desired. it will grow in lots of places likes to have good moisture but, around here it also grows down around the edge of the bay and the mangrove swamps so will take it salty and sandy. should imagine a salty environ' might alter taste a little?

can't comment on taste it has been a long time since i actually ate any.

len

Here is a link that might be useful: lens garden page

Thanks whgille and gardenlen for your input. I'm glad to know that it's not slimy like Malabar which is a relief so there maybe hope for it yet.

I have some which successfully sprouted in a box so we'll see how it is when it gets big enough.

I wish spinach, spinach would grow this time of year. Here in Central Texas there isn't many month of cool weather.

as with malabar the secret is in the cooking only enough to wilt the leaves. in texas would imagine it should be evergreen if you can kep the moisture up to it in the summer grows best in our winters here, but then i don't go watering it.

len

You might want to tryy the "Perpetual Spinach". It's more like a Swiss Chard but it keeps on producing. I like the leaf stalk the best it's sorta like cooked celery.

The tips about perpetual spinach and cooking malabar only until barely wilted are interesting-- thanks! I've noticed that okra tossed in oil and salted, then broiled about 3" under the broiler just until brown spots, isn't slimy. Perhaps malabar would work that way, too? I've never figured out why kale makes 'chips' in the oven, but people don't try other greens. Including me, as yet. Any ideas?