Origins and History
New Zealand Spinach, despite its name, is not native to New Zealand alone. It originates from coastal regions of New Zealand, Australia, Japan, and Chile, where it thrives in sandy, saline soils. Indigenous communities, particularly the Māori, used it as a nutritious green long before it became known in Europe. In the late 18th century, British explorer Captain James Cook introduced New Zealand Spinach to Europe after recognizing its value in preventing scurvy on long voyages. By the 19th century, it had become a popular substitute for common spinach, especially in warm climates where true spinach struggles.
Appearance and Characteristics
New Zealand Spinach is a low-growing, sprawling perennial that is often cultivated as an annual. Its thick, fleshy, triangular leaves are light to medium green, with a slightly succulent texture that helps the plant withstand heat and drought. The stems can spread widely, making it a useful groundcover in the garden. Unlike true spinach (Spinacia oleracea), which prefers cooler weather, New Zealand Spinach continues to produce tender greens well into the summer heat.
Culinary Uses
The leaves are used much like traditional spinach, though they benefit from blanching before eating to reduce a slight bitterness and oxalate content. Once prepared, New Zealand Spinach is excellent in sautés, soups, and stews, and it holds its shape better than true spinach when cooked. Its crisp, succulent texture also makes it a refreshing addition to mixed greens or stir-fries.
Growing Tips
New Zealand Spinach thrives in USDA Zones 6–10, where it enjoys warm temperatures and full sun. It prefers well-drained soil and tolerates drought once established. Seeds should be sown ½ inch deep directly into the garden after the danger of frost has passed, or started indoors a few weeks earlier for transplanting. Because the seeds have a hard coat, soaking them in warm water for 24 hours before planting improves germination. Plants should be spaced 12–18 inches apart to allow for spreading growth.
Harvesting Guidance
Harvesting begins once plants are well established, typically 55–70 days after sowing. Rather than pulling the entire plant, gardeners can continuously harvest young leaves and tender shoot tips, encouraging the plant to produce more. Frequent pinching back not only provides a steady supply of greens but also keeps the plant bushy and manageable. Regular harvesting can extend production well into late summer, long after true spinach has bolted.
GREENS GROWING GUIDE
