Hey everyone! I'm trying to figure out which type of spinach is better raw: Malabar Spinach or New Zealand Spinach? Regular spinach doesn't grow well in my area for most of the year, so I'm looking for a heat-tolerant substitute for spinach salads. I'd love to hear your thoughts and experiences with both. Which one do you prefer for taste and texture?
2 Answers
I personally found Malabar Spinach to be a bit too mucous-y for my taste. I much prefer New Zealand Spinach. I usually use spinach in cooked dishes, like scrambled eggs or orzo, and for that, I also grow sweet potato slips which give me lots of greens! Sweet potato leaves have a taste similar to spinach, so they help fill the gap during the hot months.
I definitely lean towards New Zealand Spinach, but it didn't really hold up in my hot climate; it nearly died over the summer! On the other hand, Malabar Spinach thrived. I had much better luck with Perpetual Spinach, though—it tastes great, is container-friendly, and survives both heat and cold like a champ! It thrived even in extreme Texas heat and didn’t flinch at frost. Seriously, it's one of the best additions to my garden!
Thanks for sharing! I'm curious, how does Perpetual Spinach taste when eaten raw?