Malabar Spinach: The Tropical Climber
Malabar spinach (scientific name: Basella alba or Basella rubra) is not a true spinach but an edible vine native to tropical Asia. It is perfectly suited for hot, humid summers, a time when traditional spinach struggles and bolts. The glossy, succulent, heart-shaped leaves and shoots can be eaten raw in salads, adding a crisp, slightly peppery flavor with a citrusy hint. When cooked, it develops a mucilaginous, or slightly slimy, texture, which works well as a thickener for soups and stews.
- Growing Malabar Spinach: This is a climbing vine that needs a trellis or support to grow upwards. In cooler climates, it is grown as an annual, but can be a perennial in tropical regions. It thrives in full sun with fertile, moist, and well-drained soil. Regular harvesting of the young leaves and tips encourages more bushy growth.
- Flavor Profile: Raw leaves have a mild, peppery, and citrusy flavor. Cooked leaves have a mild taste, with a texture similar to okra.
New Zealand Spinach: The Summer Groundcover
Also not a true spinach, New Zealand spinach (Tetragonia tetragonioides) is a sprawling ground-cover plant native to the coastal regions of New Zealand and Australia. It is an excellent warm-weather alternative to spinach, as it tolerates heat and dry conditions better. The leaves are stalked, triangular, and thick, providing a steady supply of greens throughout the summer.
- Growing New Zealand Spinach: This plant is generally grown as an annual in most climates, though it is a perennial in warmer zones. It is resilient and will happily grow in full sun in loose, well-drained soil. The seeds have a long germination period and benefit from soaking before planting.
- Flavor Profile: New Zealand spinach leaves have a flavor similar to regular spinach but are more intense. The leaves are thicker and can have a slightly gritty texture, so many prefer them cooked.
Orach: The Mountain Spinach
Orach (Atriplex hortensis), also known as mountain spinach or French spinach, is a fast-growing annual that was once more popular than true spinach. It comes in several colors, including green and a striking red orach variety.
- Growing Orach: As a cool-season, hardy annual, orach tolerates colder temperatures better than true spinach. It is known for its ability to self-sow and requires minimal maintenance once established. Harvesting young leaves before the plant flowers will ensure a milder, more palatable flavor.
- Flavor Profile: Orach has a mild, earthy, and slightly salty taste, reminiscent of Swiss chard.
Wild Lookalikes: Lamb's Quarters
Lamb's quarters (Chenopodium album), sometimes called wild spinach, is a common edible weed found in many gardens and disturbed areas. It has a dusty white coating on the underside of its leaves, a key distinguishing feature.
- Foraging Caution: While lamb's quarters are edible and taste similar to true spinach, they have a poisonous lookalike known as hairy nightshade (Solanum sarrachoides). The key difference is the stem, as hairy nightshade has distinctly hairy stems and white flowers, while lamb's quarters have less conspicuous green flowers and are not hairy. Foragers must be absolutely certain of their identification before consuming any wild plant.
Comparison of Spinach Alternatives
| Feature | Malabar Spinach | New Zealand Spinach | Orach | True Spinach |
|---|---|---|---|---|
| Botanical Name | Basella alba / ruba | Tetragonia tetragonioides | Atriplex hortensis | Spinacia oleracea |
| Best Growing Season | Hot Summer | Warm Summer | Cool Season | Cool Season |
| Growth Habit | Climbing Vine | Sprawling Groundcover | Upright Annual | Low Bushy Rosette |
| Texture | Succulent, mucilaginous when cooked | Thick, slightly gritty | Tender, delicate | Tender, soft |
| Flavor | Mild, slightly peppery/citrusy | Intense, more earthy | Mild, salty, earthy | Mild, fresh green flavor |
| Primary Use | Soups, curries, stir-fries | Cooked dishes, sautés | Cooked greens, salads | Fresh or cooked dishes |
| Nutritional Profile | High in Vitamin C & A | High in Vitamin C | Rich in vitamins & minerals | High in iron & vitamin K |
Culinary Uses Beyond True Spinach
Understanding the subtle differences in texture and flavor allows for creative substitutions in the kitchen. For a robust stir-fry, the thick leaves of New Zealand spinach hold up exceptionally well. In contrast, the mucilaginous nature of cooked Malabar spinach makes it a natural thickener for stews and curries. Orach can be used raw in salads for a pop of color and earthy flavor, or cooked like chard. For raw salads, young Malabar spinach leaves offer a fresh, juicy alternative with a peppery bite. Knowing these options ensures a varied and interesting palette of leafy greens, regardless of the season.
Conclusion: Exploring the World of "Spinach" Lookalikes
When searching for a green plant that looks like spinach, the options extend far beyond the traditional varieties. From the heat-loving Malabar vine to the durable New Zealand groundcover and the hardy orach, gardeners and home cooks can find delicious and nutritious alternatives for any growing season. Correct identification is critical, especially when foraging for wild greens like lamb's quarters, to ensure safety. Exploring these alternatives can provide a rewarding culinary experience and a fresh take on familiar dishes. For those looking to expand their garden and their menu, understanding these plants is the first step towards a more diverse and resilient harvest. For more information on gardening practices for these unique greens, visit the Wisconsin Horticulture Extension website for reliable resources.
Important Consideration: Oxalic Acid
Like true spinach, some of these alternatives contain oxalic acid, particularly New Zealand spinach and lamb's quarters. Cooking often reduces the oxalic acid content. Individuals with kidney stone concerns should moderate their intake of these greens and consult a physician.
- Always identify wild plants accurately: Incorrect identification of wild greens can be dangerous. When foraging, always use a reliable field guide and seek confirmation from an expert. Hairy nightshade is a poisonous plant that can be confused with lamb's quarters.
What About Swiss Chard and Beet Greens?
Swiss chard and beet greens also belong to the same family as spinach and make excellent substitutes. They are known for their vibrant colors and robust flavor, and can be used in cooked applications like stir-fries and stews.
How to Choose the Right Substitute
Choosing the best spinach alternative depends on your cooking method and desired flavor profile. For raw salads, young Malabar spinach leaves or mild arugula work well. For cooked dishes like soups or stir-fries, Malabar spinach, Swiss chard, or beet greens can provide a heartier texture. Consider the growing season as well; Malabar and New Zealand spinach are great for summer, while orach and Swiss chard are best for cooler weather.
