Strawberry spinach, also known as strawberry blite or beetberry, is a fascinating and versatile plant for any home garden. Its name, however, is a bit of a misnomer, as it is neither a true strawberry nor a true spinach. Instead, this heirloom vegetable is prized for its ornamental qualities as much as its culinary ones. To enjoy this unique plant, it's essential to understand which parts are edible and how best to prepare them for a delightful culinary experience.
The Edible Leaves: A Nutrient-Dense Green
The most commonly consumed part of the strawberry spinach plant is its leaves, which can be harvested throughout the growing season. The leaves have a mild, pleasant flavor reminiscent of spinach or lamb's quarter, and their versatility is a huge draw for home cooks.
When and How to Harvest the Leaves
For the best flavor and texture, it is recommended to harvest the leaves when they are young and tender. These younger leaves are perfect for eating raw in salads. As the plant matures, the leaves can become slightly tougher and their flavor more intense, making them better suited for cooking. A light boiling, steaming, or sautéing process can soften them and reduce any astringency.
Culinary Uses for the Leaves
- Raw in salads: Young, tender leaves can be tossed into salads for a fresh, mild green base.
- Sautéed or steamed: Use them in any recipe that calls for regular spinach, such as pastas, side dishes, or stir-fries.
- Soups and stews: Wilted leaves can be added to soups and stews to boost their nutritional content.
The Edible Berries: An Insipid Delight
As the plant matures, it produces small, bright red berries in clusters that can be eaten raw or cooked. While their visual resemblance to strawberries is what gives the plant its name, their flavor is significantly different. Most people describe the taste as mild, bland, or slightly sweet, rather than juicy and rich like a true strawberry. The texture is also notably different, often containing small, crunchy seeds.
How to Utilize the Berries
Despite their modest flavor, the berries offer a delightful texture and a vibrant pop of color, making them a fantastic garnish or decorative addition to dishes. Some creative uses for the berries include:
- Salad topping: Add them to salads for a decorative and textural element.
- Jams and preserves: The berries can be cooked down with sugar and other fruits to make jams, although they may require additional flavoring.
- Food coloring: Historically, the bright red juice from the berries was used as a natural dye for food.
Are the Seeds Edible?
Yes, the seeds of strawberry spinach are also edible, though they require specific preparation. They are quite small and poppy-like, and like other members of the goosefoot family, they should be soaked in water overnight and thoroughly rinsed to remove saponins. Saponins are natural compounds that can cause stomach upset if consumed in large quantities. After preparation, the seeds can be ground into a meal and mixed with cereal flours for baking. Due to the complex preparation and small yield, the leaves and berries are generally more practical for consumption.
Nutritional and Health Considerations
Strawberry spinach is a healthy addition to a balanced diet, offering a good source of vitamins A and C, iron, and fiber. However, it's important to be aware of the plant's oxalic acid content, which is present in the leaves and seeds. Oxalic acid can interfere with nutrient absorption, particularly calcium, and may aggravate conditions like gout, kidney stones, and rheumatism in sensitive individuals. Cooking the leaves helps to reduce the oxalic acid content. Raw leaves and berries should be consumed in moderation, especially if you are sensitive to oxalates.
Comparison of Edible Strawberry Spinach Parts
| Feature | Leaves | Berries |
|---|---|---|
| Harvest Time | Throughout the season, best when young | After the plant bolts, in summer and autumn |
| Taste | Mild, spinach-like, sometimes slightly sweet | Bland, mildly sweet, not like strawberries |
| Texture | Tender when young, tougher when mature | Soft, pulpy, with a slight crunch from seeds |
| Primary Use | Raw in salads, cooked as a vegetable | Garnish, jams, natural food coloring |
| Best For | Cooking and fresh salad greens | Adding visual appeal and texture |
Conclusion
So, what part of strawberry spinach do you eat? The answer is both the leaves and the berries, each offering a different culinary experience. While the leaves provide a versatile, spinach-like green for both raw and cooked dishes, the berries are best enjoyed for their visual charm and subtle texture, rather than a powerful fruity flavor. Before consuming, remember to consider the oxalic acid content and use proper preparation, especially for the seeds. This quirky heirloom plant is a charming and nutritious addition to any garden or kitchen, offering a fun way to experiment with unique flavors and textures. For more details on cultivation, see Gardening Know How's article: Growing Strawberry Spinach.
Choosing the Best Part for You
Your choice of which part of the plant to eat will depend on your culinary goals. If you're looking for a nutrient-rich, versatile green, focus on harvesting the young leaves. For a unique garnish or for making homemade dyes, wait for the plant to bolt and collect the berries. The seeds, while edible, are better left for expert foragers or for propagating the plant for the next season. With a little care and preparation, strawberry spinach offers a rewarding and unique harvest.
