Topic: perpetual spinach or New Zealand spinach?

[ina]

Thank you Tim!
So, spinach beet is perpetual spinach and NZ spinach is something else (which I don't like).

Now, I would like the proper name for spinach beet so I can try to find seeds for that one (it is not swiss chard is it?).


Lish, about your recepy. That's one of the ways I like to fix my swiss chard but usually I do it without the 'sweating' first. Just washed, and tossed around in hot oil with garlic.

I'm going to google spinach beet now.

[ina]

Aha!

Spinach beet = beta vulgaris = chard. Maybe some people also call this perpetual spinach.

NZ spinach = very long and complicated names, also called perpetual spinach.

So, when I said that I didn't like NZ spinach, some of you thought I was talking about swiss chard since both of them are sometimes called perpetual spinach.

From now on for me, spinach is spinach, chard is chard and NZ spinach is not spinach but family of the ice plant and I don't eat that either.

[Hyacinth]

'morning Ien ;D

The seeds I sent you were perpetual spinach aka spinach beet?  And you didn't like it, except on the compost heap :(  ;)

There again, if you were boiling it for ten minutes...

ugh!!!!

[ina]

Sighhhhhhhhh, I give up.
Spinach beet is swiss chard!
I love swiss chard hahaha.

[Hyacinth]

Oh, Ien!!! You can't give up...I'm just starting to have fun, here.. ;D ;D ;D - Lish

[Hyacinth]

- and what is nicer than a rough mash of swede, carrot and parsnip -  with LOTS of butter and pepper? - Tim

Far be it for me to say "nicer than...", Tim but equally nice would be a rough mash of turnip, carrot and parsnip???  :P

(and all this rough (or fine) mash, remember ladies and gents, can be easily fashioned into Parsnip Patties with Additions ;D) - De- Lish

[Palustris]

Just be glad you can eat Swiss Chard or Spinach beet. I cannot. It reacts with one of the medicines I have to take and becomes inedibly bitter, no matter what you do to it. And I used to like it as well with a sprinkling of nutmeg. (after lightly steaming until wilted that is.)

[john_miller]

Putting my 10 cents worth in here. Turnips are Brassica rapa while swedes (known over here as rutabagas or, archaically, Swedish rutabagas) are Brassica napobrassica, i.e. bred from two different species that do not cross.
I would also like to mention that Vermont's only indigenous vegetable variety is a 'swede' called The Gilfeather turnip, named for the breeder of it, John Gilfeather. He was a bachelor farmer in the mid 1800's who selected this variety over many years on his farm about 20 miles from here. It is a white fleshed cv. that you can eat like a Kohl-rabi (if, like me, you so choose!). It has to be one of the ugliest vegetables still grown but it does come from a time when looks were not high on everyone's (or more accurately, every supermarkets) priority list.It is very mild flavoured and almost totally free of the oils that impart pungency to brassicas. T. & M. did carry it for a few years but no longer do but if anyone can find the seeds in the UK they are worth growing, in my opinion.

[Mrs Ava]

okaaaaaaaaaayyyyyyy.... cool with the spinach situation.....now the  swedes and turnips ....  a swedes and swede and a turnips a turnip..... what are mangleworzles then?   ???

[Hugh_Jones]

Mangleworzle (or mangold) is a form of beet, larger than the garden beet, yellow in colour, and derived from the sea beet beta maritima