Spinach bolting? Don’t worry—you haven’t done anything wrong. It’s just nature’s way of saying spring is coming to an end. Once the days get longer and the weather turns warm, spinach starts shifting its energy into seed production—and unfortunately, there’s not much you can do to stop it.
The good news? Your salad days aren't over. There are several heat-tolerant greens that can step in and carry you through the summer months. So, savor that last spinach harvest (don't worry, you can grow more in the fall) and get ready to start your next greens growing adventure. Here are a few of our favorite spinach substitutes—each one tough enough to handle the heat.
Malabar Spinach (Basella spp.)
This isn't true spinach, but looking at those wrinkled, dark green leaves, one could easily be fooled. Malabar spinach is a tropical vining plant with thick, glossy leaves that hold up well in stir-fries, curries, and summer salads. It thrives in hot, humid weather—the stickier, the better—and will keep producing all season long as long as you keep picking it.
Give it something to climb, like a trellis or garden fence, and it’ll take off. The red-stemmed variety, Red Malabar, is especially ornamental, with deep green leaves and striking purple-red vines. The texture is a little more succulent than spinach—some might even say “slippery”—but the flavor is fresh and mild. Our favorite variety is Big Round Leaf, which honestly, could pass for spinach in looks and comes really close in flavor. If you've never grown it, now's the time. It just might become your new favorite spinach alternative.
New Zealand Spinach (Tetragonia tetragonioides)
This low-growing green is one of the best-kept secrets of the summer garden. New Zealand spinach isn't related to true spinach, but you'd never know it in the kitchen—its tender, triangular leaves have a similar flavor and hold up well to both raw and cooked dishes.
Unlike traditional spinach, which wilts in the heat, this rugged plant thrives when the temperatures rise. Once established, it grows like a groundcover, spreading out and filling in any gaps in the garden. It’s drought-tolerant, low-maintenance, and best harvested by pinching back the tender growing tips, which encourages bushier growth.
Give it a little space and a sunny spot, and it’ll keep you in greens long after your spring spinach has bolted.
Swiss Chard (Beta vulgaris)
Chard might not be spinach, but it sure does a good impression—especially when the weather turns hot. With its broad, tender leaves and colorful stems, Swiss chard is as ornamental as it is practical. It shrugs off summer heat and keeps producing through the longest days of the year.
We love Perpetual Spinach for its tender, spinach-like leaves and nearly nonstop production. For something with a little more flair, Bright Lights brings a rainbow of color to the garden, with stems in shades of red, yellow, orange, and pink. Both are excellent choices for summer greens—mild in flavor, easy to grow, and generous in yield. Just keep picking the outer leaves and they’ll keep coming.
Amaranth (Amaranthus spp.)
If you’re craving a spinach substitute that’s as beautiful as it is versatile, amaranth deserves a spot in your summer garden. This heat-loving green thrives in high temperatures and produces tender, flavorful leaves perfect for fresh salads, stir-fries, and soups. The taste is mild and slightly earthy—similar to spinach but with a hint of nuttiness that makes it stand out.
One of our favorite varieties is Kerala Red Spinach, a striking amaranth grown for its deep red stems and vibrant green leaves tinged with maroon. Popular in South Indian cuisine, it’s not only delicious but ornamental, adding a pop of color wherever it’s planted. Young leaves are best harvested frequently to keep the plant producing and to ensure tender greens for your kitchen.
Whether you’re tossing it into a curry, sautéing it with garlic, or simply adding it raw to your salad bowl, amaranth—and especially Kerala Red Spinach—will keep your summer meals vibrant and your garden thriving, long after true spinach has bolted.
Egyptian Spinach (Corchorus olitorius)
Known as molokhia in the Middle East and North Africa, Egyptian spinach is a heat-loving green that thrives in full sun and dry conditions. It grows fast—really fast—and produces tender, finely-serrated leaves that can be eaten raw when young or cooked like okra or spinach when mature.
The leaves have a slightly mucilaginous quality when cooked, which makes them especially useful in soups and stews. In fact, it's a traditional ingredient in many Egyptian, Lebanese, and Sudanese dishes. But note this: Japanese Beetles love Egyptian Spinach too. If they're a problem in your area, we'd recommend trying one of the other alternatives on this list.
Don’t Let the Heat Win
Just because your spinach has called it quits doesn’t mean you have to. With a little planning—and the right varieties—you can keep the greens coming all summer long. Whether you’re drawn to the vining beauty of Malabar, the rugged charm of New Zealand spinach, or the unique color of red amaranth, there’s something here that’ll thrive in your garden when the heat is on.
Looking to try one of these spinach stand-ins? You’ll find seeds for all of them in our collection of heat-tolerant greens.
