New Zealand Spinach
First introduced to English gardeners in 1772 by Sir Joseph Banks. Reportedly discovered during the South Seas Expedition of Captain Cook. Native to New Zealand and Australia. Can be grown as a perennial in warmer climates, but typically grown as an annual.
New Zealand Spinach History
(Tetragonia expansa) First introduced to English gardeners in 1772 by Sir Joseph Banks. Reportedly discovered during the South Seas Expedition of Captain Cook. Native to New Zealand and Australia. Can be grown as a perennial in warmer climates, but typically grown as an annual. Not a true spinach, but the leaves taste very similar, and some think even better than spinach. Does not bolt or turn bitter. High in vitamin C. Edible leaves starting at 60 days and continuing until frost.
Growing New Zealand Spinach
Sow seeds ½-inch to 1-inch deep, covering lightly with soil. Sow about 12 seeds per foot of row, or sprinkle over a wide row or bed. Water the new seedlings well in the spring. Gardeners in northern climates can harvest early-spring spinach if it’s planted just before the cold weather arrives in fall. Protect the young plants with a cold frame or thick mulch through the winter, then remove the protection when soil temperature in your area reaches 40ºF (5°F).
Preserving And Storing Spinach
Dehydrated spinach does not really retain any flavor, but it does keep its nutrient value so it is perfect for sneaking into things like your kids breakfast smoothies. It is also great in recipes that have a lot of moisture so soups, casseroles and pasta sauce are perfect.
Freezing New Zealand Spinach
Frozen veggies that are ready to be added to meals are incredible time savers. Having components ready to go to add to dinners or smoothies helps make your day just a little bit easier
New Zealand Spinach Recipes
Sauteed onion and garlic in olive oil and butter mixture are the perfect flavor base for fresh spinach. It’s a healthy and low-carb option for any meal.
Spinach is low in carbs but high in insoluble fiber. This type of fiber may benefit your digestion. It is an extremely nutrient-rich vegetable. It packs high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Spinach boasts many plant compounds that can improve health, such as lutein, kaempferol, nitrates, quercetin, and zeaxanthin. People who are prone to kidney stones may want to avoid spinach. This leafy green is also very high in vitamin K1, which can be a problem for people on blood thinners.
Other Spinach Varieties Worth Checking Out
Spinach America Seeds are a long standing bloomsdale type spinach, fine quality, heavy yields. Excellent for fresh use, canning or freezing. Sow to bolt, tolerant to heat and drought. 40-50 days.
Bloomsdale Spinach is one of the first crops to be sown in spring. This quick-growing variety is a heavy yielder and is slow to bolt. Withstands both heat and cold. Excellent for fresh eating or for canning. Introduced in 1910. 40-50 days.