I put my allotment to bed for our long hot summer under a blanket of horse manure and a thick layer of mulch.
However, a small cutting of Brazilian Spinach (Poor Man’s Spinach) really took off.
This plant was a bit of a cutting gifted by another gardener. I had to give it a chance, so I stuck it into the ground at the beginning of summer – and it has spread and flourished despite the heat, weeks of drought, tropical downpours, and neglect. (It could have tapped into some of that horse manure of course!)
Brazilian Spinach is suitable for tropical and sub-tropical climates only, but it is great to have a member of the spinach family that will keep me in greens during the summer when other varieties have turned up their toes. This is how my plant looked this morning and I have been cutting at it for weeks now. The recent heavy rains gave it a burst of life.
I noticed that the plant is already putting down fresh roots so if you are a Brisbane gardener and want a root of it – you are welcome. It would need to be collected from the farm. You can also propagate it by putting a cutting in a jar of water and it will sprout roots.
I add this spinach to soups, stir fries and frittata but I also wanted to try it in a pesto and this is a great recipe I found on the Yandina Community Gardens website.
Brazilian Spinach with Macadamia Nut Pesto
Bunch of brazilian spinach leaves
1 cup basil leaves
3-4 large cloves garlic
½ cup olive oil
¼ teaspoon sea salt
2 cups macadamia nuts (I have also used walnut or cashews)
juice of half a lemon
Combine all ingredients in food processor until smooth. If mixture is a bit thick, you can add a small amount of water, bit at a time, until it looks right.