Does it have shiny, fleshy leaves? If so then it's probably basella. Basella, which also goes by the name Ceylon or Malabar Spinach, is better cooked than raw because it has quite a high oxalate content, though in quite small quantities it won't do you any harm raw. I've eaten both and would have to say I prefer it raw, despite the oxalates. When cooked, it is quite mucilaginous if even slightly overdone. Of course, it may not be basella.
The other thing it might be is amaranth. In which case young leaves are fine in salads, older leaves better cooked. Amaranth is a better option in warm climates than either silverbeet or spinach.
Hope this helps.

If it's the Ceylon Spinach. here's my experience. We were on hols around Byron Bay a couple of years ago. Mrs finbar found the seeds in a shop, read all about the plant's claimed properties, bought the seeds and insisted I plant them. I did. Upon harvest, she decided the leaves had a slimy texture when raw, and not much better when cooked. End of experiment. Until I tried to remove the dang plant. It drops lots of little black berry-like things. If you don't find them and remove them, you'll be digging up generations of the thing. I did.

I've got some seeds of it but decided not to plant it after it came up for discussion on GW a few months back. Give me a good cos lettuce any day!

thanks folks - it's definitely a basella - can't wait to try it

cheers

paradisi

I'm growing Basella this year for the first time also. Yet to try it yet as the plant isn't big enough. If anyone has any recipes for Basella which render it tasty keep us posted!