Tree Spinach

Chenopodium giganteum, known as Tree Spinach or Magenta Spreen, is a striking annual that can reach 3 m in height with stem diameters up to 5 cm. Its most distinctive feature is the vivid colour contrast between light-green mature leaves and the magenta-dusted young shoots and growing tips. Both leaves and flowers are edible and have a mild, spinach-like flavour. It thrives in fertile soil with good moisture and full sun to partial shade.

Growing

Direct sow seeds 1 cm deep once the soil has warmed slightly, spacing plants 20–50 cm apart in the row with at least 50 cm between rows. Sow in successive batches to extend the harvest. Keep seedbed consistently moist until germination, which takes 7–14 days. Thin seedlings to the stronger plant where multiple seeds have germinated together.

Care

Water regularly and do not allow the soil to dry out, especially during rapid stem elongation. Feed with a balanced nitrogen-rich fertiliser to encourage lush leaf growth. Pinch out the growing tips regularly — this triggers the plant to branch and produce more harvestable shoots. Prevent flowering as long as possible to extend the cut-and-come-again harvest period. Note that once flowering occurs, seeds spread freely and self-sown seedlings will appear the following year.

Harvest

Begin harvesting young shoots and leaves once the plant is well established and actively growing. Snap or cut the colourful young growing tips and tender leaves as needed. Each time a tip is removed, two or more new side shoots develop. Continue harvesting throughout the growing period by repeatedly topping new growth. Stop harvesting when the plant begins to flower if seed saving is not desired, as leaves become coarser.

In the kitchen

Use young leaves and magenta-tipped shoots raw in salads, where the colour contrast is especially attractive. Larger leaves can be wilted like spinach, added to stir-fries, soups, omelettes, or used as a cooked green in any dish calling for chard or spinach. Blanched leaves freeze well. The magenta pigment fades with heat but the flavour remains mild and pleasant.

Storing

Freshly picked shoots keep for 3–5 days wrapped loosely in a damp cloth in the refrigerator. For longer storage, blanch leaves for 1–2 minutes, cool immediately in ice water, drain well, and freeze in sealed bags for up to 6 months.