Dante Hosseini

Thanks for the info, Anne Miller.

And that's a good idea, Jan White. I will probably buy some of those kale seeds.

I might give watercress a shot, but nasturtiums (closely related) have been quite stunted both years I've tried to grow them. Not sure what's up. Also, perennial arugula. I haven't tasted either of those, so I don't know if I can sub either one for spinach in recipes, which I'd like to be able to do with some perennial or other.

I would really like to find some perennial greens I can use in large quantities. This means they shouldn't have an overwhelmingly strong flavor, they should be low in oxalates, and they should grow large quantities of leaves.

Does anyone know of such a plant? I live in Central Texas (hot summer zone 8b), and have heavy clay soil that I have modified in places.

I should add that I hope to be pregnant soon, so edible hibiscus is out, as is anything in the same family unless proven safe for pregnancy. Unfortunately, I think this rules out everything from turk's cap to musk mallow.