On 6/26/2016 5:01 PM, T wrote:
On 06/26/2016 04:37 AM, George Shirley wrote:
New Zealand spinach

The crinkly stuff that won't fit well in packing containers
and won't be sold or the flat shippable stuff in the stores?

Does it taste better than the store stuff? Is the oxalic
acid lower?
Mostly, if taken fresh. Have no idea of the oxalic acid levels. Just
know it's tasty, seldom dies back in my climate, and that it drops a lot
of seeds. The leaves get about as big as an American quarter so it takes
a lot of picking to make a mess.