For those who have been around indoor hydroponics groups for any amount of time, it's common knowledge that spinach just doesn't do well. Either it is extremely difficult to germinate, or if you get it to germinate, it bolts almost immediately, before you can even really harvest any leaves.
Thus, finding a decent substitute for spinach - in salads or cooked - is a common pastime.
As such, I set out to test two of the more commonly-touted substitutes, tatsoi and komatsuna, as well as a third, a relatively new hybrid heirloom of the two, chijimisai.
Raw Eating Results
