Organic Spinach New Zealand

Spinach: New Zealand Spinach
Tetragonia tetragoniodes
Approx. 16 seeds per gram
New Zealand Spinach is not a true spinach but it tastes similar and is cooked in the same way. Unlike true spinach it does not mind the heat so does not run to seed as soon as summer arrives. This makes it an ideal alternative for those who want spinach throughout the year. The plant is big and bushy so needs more room than normal spinach and the dark green, triangular leaves can be picked right through until the first frost.

Fleshy green leaves that can be picked continually until the first frosts. Does not go to seed in the summer in the same way that true spinach does. New Zealand Spinach requires swings in day/night temperatures to germinate and should not be sown in a propagator.

How to grow:
Grow in the miscellaneous section of your rotation.
We recommend sowing from March to May. Sow direct into the growing site or in small pots or modules. The seeds are notoriously difficult to germinate. Some suggest soaking the seeds in warm water to soften up the hard outer casing, others swear by striation; gently rubbing the seed with sand paper or emery board to scratch the surface. The seed should be kept moist at all times and may take several weeks to emerge. New Zealand Spinach requires swings in day/night temperatures to germinate and should not be sown in a propagator. Plants do benefit from a compost rich soil for ample nutrients and to keep the roots moist.
The plants will grow quite large so allow at least 60cm between plants.  Harvest individual leaves when plants are about 30cm tall and have started to bush out.

Pests and diseases:
New Zealand Spinach does not seem to be bothered by many pests or diseases.

How to cook:
Wash the leaves if necessary to remove any dirt and cook like true spinach. It is not really suitable for eating raw, but otherwise use just like spinach. It is high in vitamin C so is good for you too.
To cook, shake off any excess water and heat in a saucepan without any additional water on a low heat for a few minutes only. Stir gently to prevent sticking until the leaves have wilted.
Spinach is famously used as the base for Eggs Florentine and is also excellent in quiches, tarts, lasagne and cannelloni. One of our favourite ways to cook it is mixed with potato, spices and Lemon juice in Saag Aloo.