Discover 5 Heat-loving Greens for the Valley Summer Veggie Garden

Extend your harvest of greens with varieties that will thrive in the Valley summer garden long after the traditional cool-season ones have stopped producing. Sow from seeds—easily purchased on Amazon—or hunt down seedlings at a nursery. From fresh zesty salads to salty stir-fries, let the creative process begin!

Malabar spinach has succulent leaves that offer a slightly tangy and peppery flavor with a hint of citrus. To harvest, snip individual leaves or the tips of the vines, being careful not to remove too much at once. 

Tip: Malabar spinach is a great additive to curries and soups due to its thickening properties and unique flavor. It can also be stir-fried with other veggies and spices. 

Amaranth leaves have an earthy, slightly peppery flavor that is reminiscent of spinach. Leaves are a colorful addition to salads and its seeds boast a nutty flavor—they’re often used as a gluten-free alternative to traditional grains.

Tip: Harvest young leaves for salads. Use mature, larger leaves for stir-fries, soups, or side dishes. Keep an eye on the seed heads in late summer and fall. Harvest seeds once they are dry and mature (usually in late summer and early fall). 

Red orache, or French spinach, has tender leaves with a subtle saltiness and earthy tang. The vibrant red, pink or purple stems add a pop of color to mixed-green salads.

Tip: Sauté it with garlic and olive oil or steam it as a simple, healthy side dish. Can also be added to soups and stews to add depth. 

Red Aztec spinach has tender leaves and stems that offer a rich spinach flavor, enhancing raw and cooked dishes. The seed heads are striking—they resemble miniature broccoli florets, offering a delightful crunch and mild flavor comparable to broccoli rabe.

Tip: Harvest young leaves for salads; use the more mature leaves for sautéing in olive oil with garlic, or for adding depth to soups and stews.

New Zealand spinach has a mild, slightly salty flavor and distinct succulent texture that adds a nice crunch to salads. Pinch off individual leaves, being careful not to remove too much foliage at once, as this can stress the plant. 

Tip: Younger leaves can be used for salads, while older, sturdier leaves are ideal for stir-fries, frittatas and omelets. The slightly salty flavor pairs nicely with strong flavors like garlic, lemon and chili peppers.