Strawberry Spinach is a delightful and unusual leafy green that offers both beauty and utility in the garden. A relative of true spinach, it produces tender, edible greens that can be harvested young for salads or cooked like traditional spinach. As the season progresses, it forms clusters of tiny red berries along its stems—visually striking and edible, though they offer only a mild flavour. Compact in form and reaching up to 45cm tall, this dual-purpose plant is perfect for small gardens, container growing, or ornamental edible landscaping.
Where Can You Grow Strawberry Spinach?
Best suited to Zones 3–9, this plant prefers full sun to partial shade and moist, well-drained soil. It is tolerant of cooler conditions and can be grown in spring and fall for the best leaf quality.
History and Historical Uses
Strawberry Spinach (Blitum capitatum) is native to Canada and the United States and has been growing wild since ancient times. The plant was introduced to Europe in the 1600's and has been cultivate there since the Middle Ages. It was prized for its edible leaves and unique ornamental berries. Though the berries are not highly flavourful, they were once used as a food dye and to add visual interest to dishes. The plant remains a favourite today in permaculture and heirloom gardens for its multifunctional value.
Canadian Zone Information
Zones 8-9: Direct sow in early spring or fall for multiple harvests.
Zones 5-7: Sow seeds directly in spring or start indoors for early transplant.
Zones 3-4: Start indoors and transplant after last frost; prefers cool-weather growing seasons.
How to Grow and Harvest Strawberry Spinach
Planting: Sow seeds 1cm (0.5in) deep, spacing 15–20cm (6–8in) apart.
Watering: Keep soil consistently moist but not soggy.
Harvesting: Harvest leaves when young and tender; berries can be picked when fully red.
Maintenance: Minimal maintenance; mulch to conserve moisture and suppress weeds.
Seed Saving Tips for Future Supply
Let Plants Mature: Allow some plants to fully flower and set seed.
Collect Seeds: Once dry, shake or clip seed heads and collect the tiny seeds.
Dry and Store: Ensure seeds are thoroughly dry and store in airtight containers.
Store: Store in a cool, dry place; viable for 3–5 years.
Certified Organic By
Islands Organics Producers Association (Cert#1962)
