Updating my post above:
Rebecca Norman wrote:... this year I've got seeds of and going to try out orach, Malabar spinach, and New Zealand spinach. I already started a couple of good king henry plants last year and they are currently reseeding in the greenhouse. I haven't tasted it yet.
Ah well, those weren't very successful experiments:
Good King Henry
: Turns out I didn't like it much, and am trying to get rid of it though it did shed seeds around.
: Very nice as a salad plant (I didn't try cooking it) but our summer wasn't hot enough for it to thrive, so one plant survived and got to 8 inches tall. I'll grow it again, but add protection and hot microclimate.
New Zealand Spinach
: Thrived, sprawled, and has continued growing unperturbed when there were light frosts and then the greenhouse was put on over it. But it turns out I really disliked it. I tried it only cooked, because I saw online some people really disliked something in it fresh. But even cooked, it has some kind of unpleasant metallic taste, or something off, to me. I'm the one in the house who loves greens of many types, but now I know I don't care for sorrel, good king Henry, or NZ spinach. Phooey! My housemates like it so I guess I'll serve it to them and guests this winter when there aren't other greens around, and then phase it out.
: Yeah, I'll plant it again. I found the leaves a bit sturdy in a good way, and a bit salty in a not great way, but nice in salad. I didn't try it cooked. I'll get seeds for the bright red or purple ones, because those ones in the mix I grew seemed most interesting in salad. Since I usually have a shortage of salad greens in July-August, that'll help.
So my greenhouse green leafies for the winter are back to my old friends: two kinds of kale, parsley, spinach, various lettuce, arugula (rocket), claytonia; and leaf radishes and a new red mustard that I haven't tried before. Maybe I'll still seed some others. It's nice how different things produce at different times over the course of the winter.