The biggest difference between Taiwan spinach and other varieties of spinach are the flavor and texture of the stems. Taiwan spinach has really sweet stems and less astringency, which makes it extra delicious.
Water spinach is often used in Southeast Asian cooking and not an actual “spinach” because it belongs to a different family. Unlike conventional spinach, the hollow stems hold up well in a hot pan and it becomes mouthwateringly tender. It tastes like spinach but there’s something particularly refreshing about it. But don’t grown this vegetable in your garden if you don’t live where it’s natively grown: it is extremely invasive that the USDA has classified it as a noxious weed and a threat to native plants in North America.
Amaranthus gangeticus (Chinese spinach or taiwan spinach)
This edible amaranth grows about 14 inches high, but can be higher when flowering. The seeds and greens are edible, but the flowers are not. This is a warm weather crop. Seeds should be germinated in the dark (with a row cover) at about 50 degrees fahrenheit. These plants will not stand frost or freezing. This green likes loose, sandy, and fertile soil. It can’t stand compacted soil so a good cover of straw or frequent hoeing will help it’s growth.
3 Ways to Harvest (about 6-8 weeks):
- Pinch tips and let regrow.
- Pull out whole plant when it reaches about 10 inches.
- Cut plant back to about an inch an a half above the ground to regrow.
This plant can put out a pretty hefty harvest apparently with proper thinning or cutting back.
I like this variety of edible amaranth probably best of all I have tried. It has a really satisfying and hearty taste. It also lacks the bitterness of some of the red tinged cultivars. So here is what we ate tonight (I had no idea what call it):
Chinese Spinach and Mushroom Grits Bake
- 1 1/2 Cups Grits
- 5 TBS oil
- 1 C diced onion
- 2 leeks, finely chopped
- one large king oyster mushroom (half pound)
- 2 TBS dry sherry
- 1 lb Chinese spinach, washed and chopped
- 3 garlic cloves, crushed
- 10 fresh Thai basil leaves, chopped
- 1 lb firm tofu, rinsed and patted dry
- 2 TBS lemon juice
- 2 TBS Pinoy Curat Spiced Coconut Vinegar
- 2 tsp sriracha sauce (cock sauce)
- 1 TBS Chinese 5 Spice
- 2 TBS Dark soy sauce with mushroom flavor
- Preheat oven to 350 degrees.
- Cook Grits according to directions and set aside.
- Heat 2 TBS oil in large pan.
- Add the onions, leeks, and mushrooms and cook over medium heat until the vegetables are caramelized. Set aside.
- De glaze the pan with the sherry, add the salt and cook until dry.
- Add the spinach and cook until wilted.
- In a separate skillet, heat remaining oil.
- Add the garlic and basil. Simmer until garlic is golden brown.
- In food processor, add contents of skillet, tofu, lemon juice, Pinoy Curat, sriracha, Chinese 5 spice, and soy sauce. Blend until smooth.
- Add tofu mixture to vegetable mixture.
- In large casserole, layer half of the grits on the bottom. Gently smooth vegetable mixture on top of grits. Top with remaining grits as completely as possible.
- Bake at 350 degrees for 30 minutes.
- When baking is complete, turn off oven, crack open and let rest in oven to cool for 10 minutes. Serve.
Now that gardening season is creeping ever closer, consider giving this vegetable a try. So good. Why not make a spot in your garden for some new and unusual greens this summer?
Seed Sources:
and my favorite local seed company: Baker Creek Heirloom Seeds
S2Ep41-Stir Fry Taiwanese Spinach with Garlic 大蒜炒臺灣菠菜
FAQ
What is the difference between spinach and Taiwan spinach?
What is the name of Taiwanese spinach?
Is Chinese spinach the same as normal spinach?
Can Chinese spinach be eaten raw?
What does Taiwanese spinach taste like?
Taiwanese spinach is packed with nutrition and full of flavor. It picks up whatever flavor you add. It tastes tender and sweet and is milder than regular spinach. Stir fry Taiwanese spinach with garlic a must-try dish if you are looking for adding a quick and easy Asian green dish to your meal.
Where does spinach come from?
Spinach is a is a leafy green flowering plant originated in Persia. The vegetable has many health benefits provided by its antioxidant substances, vitamins such as folate, magnesium and vitamin A, as well as fiber, which help to reduce the risks of developing chronic diseases. Spinach is also a source of other substances beneficial to the body, such as lutein, which can help reducing the incidence of macular degeneration, one of the main causes of blindness in the elderly.
Is Taiwanese spinach the same as regular spinach?
Whereas “regular” spinach consists of mostly just the leaves, Taiwan spinach has sweet stems that create a robust flavor profile before you even add flavor boosters. All Taiwanese spinach is considered Chinese spinach, but not all Chinese spinach is Taiwanese! Chinese spinach can refer to a larger variety of spinach as a whole.
Is Taiwan spinach healthy?
Taiwan spinach is a good source of vitamins A and C, calcium, iron, and magnesium. It also contains lutein and beta-carotene. The leaves are high in fiber and protein. Taiwan spinach is a low-calorie food and has a very low glycemic index. Taiwan spinach is usually stir-fried with garlic, ginger, and other spices.