What is the difference between spinach and Taiwan spinach?

January 12, 2026 •

4 min read

While both are known for their deep green leaves, regular spinach (Spinacia oleracea) and Taiwan spinach (often a variety of Chinese spinach) come from different plant families and have notable distinctions in taste, texture, and cooking behavior. This makes them suited for different culinary applications, from delicate salads to hearty stir-fries.

Quick Summary

A comparison of regular spinach and Taiwan spinach reveals key differences in their botanical families, appearance, texture, flavor, and optimal cooking methods. Taiwan spinach has longer, sweeter stems and a milder flavor, while regular spinach has a more classic, slightly astringent taste. Their unique characteristics dictate how they should be prepared and cooked.

Key Points

Botanical Difference: Regular spinach is a cool-weather crop of the amaranth family (Spinacia oleracea), while Taiwan spinach is often a variety of Chinese spinach, not a true spinach, known for thriving in warmer conditions.
Taste and Texture: Taiwan spinach has a milder, sweeter flavor and crisp, juicy stems, whereas regular spinach has a more earthy, sometimes slightly bitter taste and delicate leaves that wilt significantly when cooked.
Cooking Behavior: Taiwan spinach is heartier and holds its texture better in stir-fries and soups, requiring the stems to be cooked first. Regular spinach wilts very quickly and is best for fast cooking or raw preparations.
Versatility: Regular spinach is excellent for salads, delicate sautés, and adding to soups and sauces where it dissolves easily. Taiwan spinach is best for dishes where a heartier texture from the stems is desired, such as stir-fries.
Nutritional Value: Both greens are nutrient-dense, packed with vitamins and minerals, though regular spinach is particularly noted for its high levels of Vitamin K, A, C, and iron.
Common Name Confusion: The name 'Taiwan spinach' can sometimes be confusing, as it is distinct from other so-called 'spinach' varieties like Malabar spinach or water spinach.
Preparation: When preparing Taiwan spinach, you should utilize both the leaves and the tender, sweet stems for the best flavor and textural contrast.

What is Regular Spinach (Spinacia oleracea)?

Regular spinach, scientifically known as Spinacia oleracea, is the type most commonly found in Western supermarkets. It is part of the amaranth family and is cultivated as a cool-weather crop. It is a versatile vegetable, used both raw in salads and cooked in countless dishes. It is famously known for its nutrient density, packing a significant amount of vitamins A and C, iron, and folate.

Key characteristics of regular spinach

Appearance: Regular spinach typically has smaller, ovate leaves and thin, short stems. The leaves can be flat or slightly crinkled, depending on the variety (e.g., flat-leaf vs. savoy).
Flavor: It possesses a distinct, earthy, and sometimes slightly bitter or astringent flavor, particularly when eaten raw.
Texture: When cooked, regular spinach wilts down significantly and becomes very soft, losing a large portion of its volume.
Cooking: It cooks very quickly and can easily become overcooked. It is suitable for a wide range of cooking methods, from sautéing to steaming, but is also commonly eaten raw.

What is Taiwan Spinach?

Taiwan spinach is a popular leafy green in Asian cuisine, often recognized by its taller stature and longer, robust stems. It is not a true spinach (it is often a variety of Chinese spinach, or sometimes confused with other greens) but is used similarly in cooking. Its stems, unlike regular spinach, are a delicious and integral part of the vegetable.

Key characteristics of Taiwan spinach

Appearance: This vegetable is characterized by its tall growth and long, tender, and juicy stems in addition to its leaves.
Flavor: Taiwan spinach offers a milder and slightly sweeter flavor profile compared to its regular counterpart, with less of the astringency sometimes associated with regular spinach.
Texture: It has a heartier texture than regular spinach, and the stems remain crisp and fresh even after cooking. This adds a pleasant, textural contrast to dishes.
Cooking: It is known for being easier to cook because it does not wilt and overcook as readily as regular spinach. When stir-frying, it is common to cook the thicker stems first before adding the leaves.

Comparing Spinach and Taiwan Spinach

To highlight the specific contrasts, a comparison table provides a clear overview of the differences.


Feature	Regular Spinach	Taiwan Spinach
Botanical Family	Amaranthaceae	Amaranthaceae (often a variety of Chinese spinach)
Appearance	Smaller, shorter leaves and stems	Taller stature, longer, more robust stems
Flavor Profile	Earthy, sometimes slightly bitter/astringent	Milder, noticeably sweeter taste
Texture	Wilts significantly, very soft when cooked	Stems remain crisp and juicy; leaves are tender
Best for Cooking	Soups, salads, sautéing, sauces (melts away)	Stir-frying, soups, dishes where stem texture is desired
Growth Habit	Cool-weather crop	Often suited for warmer climates

Nutritional content: Is one better than the other?

Both regular and Taiwan spinach are highly nutritious leafy greens, providing a great source of vitamins and minerals. Regular spinach is particularly well-documented for its high levels of vitamins K, A, and C, as well as iron and folate. Taiwan spinach is also a healthy option, though precise nutritional data can be less common. As a general rule, most leafy greens are excellent for overall health, and the best choice often comes down to flavor and texture preferences. Including a variety of greens in your diet is recommended for a balanced intake of nutrients.

Cooking with different types of spinach

Using the right spinach for your recipe can significantly improve the outcome. Here are some tips for using each type:

Cooking with regular spinach

Salads: Baby spinach leaves are tender and delicate, making them ideal for fresh salads.
Sautéed Spinach: Quickly sauté with garlic and olive oil until just wilted. Avoid overcooking to prevent a mushy texture.
Soups and Sauces: Add regular spinach near the end of cooking, as it wilts almost instantly, blending seamlessly into sauces and soups.
Blanching: Blanching is a great way to prepare large quantities for freezing or for recipes that require cooked, but not overcooked, spinach.

Cooking with Taiwan spinach

Stir-fries: Because of its heartier stems, Taiwan spinach is perfect for stir-frying. Start by cooking the chopped stems for a few minutes, then add the leaves until wilted.
Soups: The stems of Taiwan spinach hold up well in soups, adding a distinct texture that regular spinach cannot provide.
Side Dishes: Simply stir-fry with garlic, salt, and a little oil for a flavorful and nutrient-packed side dish that offers both a soft leaf and crisp stem texture.

Conclusion: Choosing the Right Spinach

For all their similarities in name, regular and Taiwan spinach offer distinct culinary experiences driven by their unique characteristics. Regular spinach is the classic, quick-wilting green ideal for soft, blended textures, salads, and rapid sautéing. Taiwan spinach, with its robust, sweet stems and milder leaves, stands up better to heat and provides a satisfying crunch in stir-fries and soups. Ultimately, the best choice depends on your intended use. For delicate salads, choose regular spinach; for a heartier, textural stir-fry, reach for Taiwan spinach. Understanding these key differences allows you to make a more informed choice and elevates your cooking.

Frequently Asked Questions

No, they are from different botanical families. Regular spinach is Spinacia oleracea of the amaranth family, whereas Taiwan spinach is often a variety of Chinese spinach and not a 'true' spinach.

Regular spinach has a classic, earthy flavor that can be slightly bitter or astringent. Taiwan spinach, by contrast, has a milder and slightly sweeter flavor, with sweet, juicy stems.

Taiwan spinach is better for stir-frying because its hearty stems and leaves maintain a pleasing, crisp texture even after cooking. Regular spinach wilts too quickly for a good stir-fry.

Yes, it is recommended to cook the thicker stems of Taiwan spinach first, as they take longer to cook than the leaves. The leaves should be added later until they are just wilted.

You can use the leaves of Taiwan spinach in a salad, but its heartier nature and thicker stems might not be ideal for a delicate, raw salad, which is better suited for baby regular spinach.

No, Taiwan spinach is different from water spinach (morning glory) and Malabar spinach, both of which are distinct vegetables with different flavors and textures.

Both are very nutritious, but regular spinach is especially rich in iron and Vitamin K. The best nutritional choice is often to incorporate both for a variety of nutrients.