Aka "Sbanach" (45 days) This is a popular Middle Eastern heirloom vegetable. It is very heat-tolerant and can be harvested all summer long. Tasty, triangular leaves grow on attractive curly stems and are wonderful eaten fresh in salads or cooked like spinach.

(39-48 days) 1925. Very heat tolerant and slow to bolt, with dark green crinkled leaves. Its rich flavour makes it perfect in salads or cooked. One of the best early spinaches.

(Tetragonia tetragonoides) (50-70 days) "Discovered" by Sir Joseph Banks in New Zealand during the 1770 voyage of Captain Cook. A native of New Zealand, Australia and parts of Asia that was introduced to Europe by Captain Cook, this "spinach alternative" is well worth growing. Growing to 2', it produces tender, flavourful tips and young leaves throughout the summer if regularly clipped. Unlike regular spinach, which "bolts" and goes bitter in hot weather, this is one of those varieties that loves hot weather and will continue to give you delicious greens all season long that are highly nutritious - it is valued for its high Vitamin A, B1 and B2 content.

(60-70 days)This plant is incredible—an Indian heirloom, it grows quickly to 10-15’ and has beautiful deep red stems and red-tinged leaves. The round, succulent leaves are absolutely delicious fresh or cooked & stay sweet and tender all summer. This plant, unlike regular spinach, loves the heat and produces steadily throughout the season if regularly picked. Perfect for large containers, it is a beautiful ornamental.

Chenopodium capitatum (30 – 50 days) This centuries-old spinach is very popular in Europe – and it’s easy to understand why! Compact (18”) plants are grown for their nutritious leaves, but wait – there’s more! It produces lots of strawberry (some say raspberry)-shaped red fruit that is juicy and low-acid on tall stems - a great addition to salads, or just pop them in your mouth.