Chenopodium capitatum Fraise

Strawberry Spinach is a variety of Chenopodium with dentate leaves and a fruiting structure resembling that of a raspberry rather than a strawberry. It occurs from June to October and presents bright red glomerules assembled in groups of 3 to 5 in the axils of the leaves. Both the leaves and the juicy fruits are edible. The leaves have a nutty flavour and can be prepared like spinach. The fruits remind us more of a slightly acidic beetroot taste than that of a strawberry. However, caution should be exercised not to consume too large quantities of both leaves and fruits, as they contain saponin and oxalic acid in large amounts.

Strawberry Spinach forms a bush 30 to 60 cm (12 to 24in) tall, resembling a small holly with its red berries from late spring to mid-autumn, proving once again that the vegetable garden can be both aesthetic and nourishing. You can sow this unique variety from March to May to enjoy its leaves and fruits from spring to autumn. Afterwards, the Strawberry Spinach will self-seed very spontaneously if you forget a few berries on the branches. It is undemanding and can also be grown in pots on the balcony.

This is a unique and tasty vegetable that can be enjoyed in many ways: the leaves can be eaten raw in spring salads, in mixed salads, in Japanese fritters, quickly cooked in a wok, or even in a savory tart with small pieces of goat cheese or salmon. The fruits enhance sweet salads. Strawberry Spinach is native to Asia. It is easy to grow and can adapt to all types of soil as long as you let it grow in the sun. Both the leaves and the fruits are edible, so you can have this vegetable almost all year round. Spinach prefers consistent, moist, and rich soils, especially high in nitrogen and potassium. They thrive in the sun during winter and in partial shade or even shade during summer and in the hottest regions.

Harvest: The leaves and fruits can be harvested based on their growth and your needs.

Storage: The leaves do not keep well in the refrigerator as they tend to wilt. It is preferable to consume them a few hours after harvesting. However, you can freeze them after blanching them for 3 minutes in salted boiling water. As for the fruits, you can let them dry in a dry and ventilated place. They can be used to brighten up a fruit salad or to release their fragrance in potpourri.

Gardener's tip: Strawberry spinach thrives among rows of chicory and lettuce, which reciprocate the favor.