Tetragonia tetragonioides, better known as New Zealand Spinach, is a tasty and interesting plant.
Its common name reflects both where it comes from and the way its leaves are used much like spinach. First written about by Captain Cook and the botanist Joseph Banks in 1770, it remained the only cultivated vegetable from that part of the world for over 200 years. As such, it certainly owns its heirloom status!
Unlike true spinach, New Zealand Spinach thrives through the summer and can be picked right through to autumn. Some say it is even better than true spinach. Although the young leaves and tips can be eaten in salads, we prefer them cooked, when they are wonderfully versatile.
New Zealand Spinach has a low-growing, trailing habit, making the edge of a raised bed, a container or window box all suitable homes. Patio and balcony gardeners should take note! Coastal gardeners aren't left out either, as it tolerates salty coastal conditions well.
Sow: from May to August. The seeds are very tough, so soaking them overnight before sowing can help. Sow 5–10mm deep; germination usually takes around 2–3 weeks.
Grow: space plants about 30cm apart. Pinching out the growing tip will encourage a bushier plant. Pick the bright green, triangular leaves repeatedly by snipping young leaves or side shoots from the main stem, and continue harvesting until autumn frosts cut the plant down. Although drought tolerant, regular watering gives the leaves a better flavour and texture.
Eat & Enjoy: both the young leaves and tips can be eaten raw in salads, although we prefer them cooked. Cook much as you would ordinary spinach; young leaves can be steamed or stir-fried, while larger harvests can be braised or added to soups, casseroles and curries. Try them as a stuffing for meat, peppers or squash too.
New Zealand Spinach works particularly well with shallots, garlic, ginger and mushrooms, or with mint or basil. Add cheese and you've got the makings of a rather good frittata!
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