Now here is a persistent plant. New Zealand spinach. I thought that I had pulled it all out! There are a whole lot of little plants growing very happily in a dry part of the garden, in the path.
Also called warrigal greens, as it is native to Australia, NZ and Asia.
I have tried eating it as raw leaf in salad, but thought it was a bit yuk. Turns out you need to blanche it first to get rid of the toxic oxates.
I have found a few delicious looking recipes, so am going to give this leafy green another try, as it seems determined to live in my garden. It can cope with those shady dry spots, so could be a "good-to-have" climate change veg.
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