Tetragonia tetragonioides, better known as New Zealand Spinach, is a tasty and interesting plant. Its common name comes from the flavour (and use) and its country of origin. First written about by Captain Cook and the botanist Joseph Banks in 1770 this remained as the only cultivated vegetable from that part of the world for over 200 years: as such it certainly owns its heirloom status! It thrives in the summer and can be picked right through to the autumn – some say it is better than true spinach. Although young leaves and tips can be eaten in salads, we prefer them cooked and then they are quite versatile. New Zealand Spinach has a dwarf and trailing habit so the edge of a raised bed, a container or window box are all suitable – patio or balcony gardeners should take note – and coastal gardeners will be pleased to know that it thrives in briny conditions too.
Price for 20 seeds
SOW: from May to August. Seeds can be soaked overnight as they are very tough, plant 5-10mm deep and they should germinate in 2-3 weeks.
GROW: space plants about 30cm apart. Pinching out the growing tip will help the plant to develop a bushier habit. Pick the bright green triangular leaves repeatedly (by snipping young leaves or side shoots off the main stem) until the plant is cut down by autumn frosts. Although this is drought tolerant it has a better flavour and texture when watered regularly.
EAT: both the young leaves and tips can be eaten raw in salads. Cook leaves as you would for ordinary spinach: you can blanche them first. Young leaves can be steamed or stir fried, you can also braise them, use in soups, casseroles and curries, or as stuffing for meat, peppers and squash. They work well with shallots, garlic, ginger, mushrooms and mint or basil flavours as well as cheese...perfect for a frittata.
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