Spinach

Hello Folks

Is there a case for growing both perpetual spinach and chard or one or the other?

It probably depends on which you prefer - some find the taste of perpetual spinach a bit metallic, which others dislike the earthy, beetroot-like flavour of chard.

I don't think I've ever grown perpetual spinach since the regular kind has done well for me. I prefer chard cooked, as the leaves can be a bit tough - this is a great recipe for Saag Aloo (saag can be any seasonal greens, not spinach specifically):

https://www.growingfrugal.com/blog/new-r...-saag-aloo

I'm also going to try the stems roasted with garlic and olive oil, as suggested by Liz Zorab. I also need to ask my Indian neighbour - she told me the other day she grows beetroot for its leaves and cooks them in coconut milk, which sounds yummy!