Vibrant, hearty and packed with nutrients, fresh Australian silverbeet (also known as spinach in some kitchens) is a cool-season staple. Thriving in the fertile soils of Victoria’s Gippsland, the Adelaide Hills and parts of Tasmania, it’s at its best from autumn through spring. Loaded with vitamins A, C and K, as well as iron and fibre, silverbeet is a powerhouse leafy green that brings both colour and nourishment to your plate. Its tender leaves and mild, earthy flavour make it perfect for sautéing with garlic, folding into pies and frittatas, or simmering in soups and stews.
