New Zealand Spinach

Soak the hard, spiky seeds in warm water for 24 hours before sowing to improve germination. Direct sow 1/2 inch deep after all frost danger has passed, spacing seeds 6 inches apart in rows 24-36 inches apart. Seeds germinate in 7-14 days at 60-75°F. Thin to 12-18 inches apart as plants establish, as they spread vigorously.

New Zealand spinach thrives in hot weather above 80°F and tolerates drought better than most greens. It spreads as a ground-hugging plant, reaching 1-2 feet tall and 3-4 feet wide. Provide full sun for the densest growth. Water moderately; this plant is surprisingly drought-tolerant once established. Feed monthly with a balanced fertilizer, though New Zealand spinach is not a heavy feeder.

Begin harvesting tender shoot tips and young leaves once plants are well-established, about 60 days after sowing. Regular tip-pinching promotes branching and bushier growth with more tender leaf production. Plants continue producing until killed by frost. In frost-free areas, New Zealand spinach is a short-lived perennial that may self-sow. It makes an attractive edible ground cover that suppresses weeds effectively.

New Zealand spinach is native to the coastlines of New Zealand, Australia, Tasmania, Japan, and parts of South America — a remarkably wide natural range for a leafy vegetable. The Maori people of New Zealand gathered it as a wild food plant long before European contact, eating the young leaves and shoot tips as a cooked green.

The plant entered European botanical history during Captain James Cook's first voyage to New Zealand aboard the Endeavour in 1770. The ship's botanist, Sir Joseph Banks, collected specimens and seeds, recognizing the plant's value as an anti-scorbutic (scurvy-preventing) food. Cook's crew harvested and ate the leaves, which helped keep them healthy during the long Pacific voyage. Banks brought seeds back to the Royal Botanic Gardens at Kew in 1772, where the plant was successfully grown and described scientifically.

From Kew, New Zealand spinach gradually spread through European gardens during the 19th century, prized as a heat-tolerant alternative to regular spinach which bolts in summer. It became especially popular in southern France, where it is still known as 'tetragone' and valued for providing fresh greens during the hottest months. Today it remains a niche but appreciated crop among kitchen gardeners worldwide who need a reliable, heat-proof leafy green that produces continuously from midsummer until frost.

New Zealand spinach is adaptable to a wide range of soils but grows best in fertile, well-drained soil with a pH of 6.0-7.0. It tolerates sandy and poor soils better than most greens. Work in compost before planting and apply a balanced fertilizer monthly. Avoid over-fertilizing, which produces rank growth with less tender leaves. This plant is remarkably low-maintenance and thrives in conditions that would challenge true spinach. Good drainage is more important than soil richness.

Begin harvesting New Zealand spinach tips 60-70 days after sowing, when plants are well-branched and vigorous. Pinch or cut the top 3-4 inches of growing tips, including 2-3 leaves per stem. Regular harvesting encourages continued tender new growth. Avoid harvesting older, larger leaves which are tougher and more strongly flavored. Harvest every few days to keep the plant producing tender shoots. Plants continue producing until the first frost.

Store unwashed New Zealand spinach tips in a plastic bag in the refrigerator for 3-5 days. The thick, succulent leaves hold up better than true spinach. Blanch briefly and freeze for up to 8 months for use in cooked dishes. The leaves can be dehydrated but lose much of their texture. Best used fresh in cooked applications where the slightly thick texture is an asset. Frozen leaves work well in soups, stews, and smoothies.

Use New Zealand spinach tips as a summer substitute in any cooked spinach recipe. Saute with garlic and olive oil for a simple side. Add to soups, quiches, and frittatas. The thick leaves hold up well in stir-fries. Blanch briefly before adding to salads to reduce the slightly mucilaginous texture. Works well in spanakopita and other baked dishes. Young, tender tips can be used raw in salads.