This type of spinach has dark green, crinkly leaves and is commonly found in the United States and Europe. Its texture and appearance make it a favorite for salads and cooking.
Also known as smooth-leaf spinach, this variety has flat, broad leaves and is popular in Mediterranean cuisine. It's often used in salads, cooked dishes, and sometimes for stuffing due to its larger, more robust leaves.
Though not botanically related to true spinach, New Zealand spinach is a leafy green that's used similarly in cooking. It has thick, succulent leaves and is more heat-tolerant compared to traditional spinach.
Another spinach substitute, Malabar spinach, is a climbing vine with thick, heart-shaped leaves. It's widely used in Asian and Indian cuisines and can be cooked similarly to spinach.
This spinach variety has red or purple-hued leaves and is rich in antioxidants. It's less common than traditional green spinach but offers a visually appealing addition to salads and dishes.
This type of spinach has crinkled or savoyed leaves similar to Savoy spinach and is known for its rich, earthy flavor. It's a favorite among gardeners and can be used in various culinary applications.
Also called leaf beet or perpetual leaf spinach, this variety resembles spinach but is actually a type of chard. It's smaller and has a milder taste compared to traditional spinach.
Tetragonia, commonly known as New Zealand Spinach, is not botanically related to traditional spinach but is used similarly in cooking.