New Zealand Spinach

New Zealand Spinach

(Tetragonia tetregonioides) Not the same species as common spinach, this old variety has an important edge over regular spinach - it loves hot weather and keeps producing all summer. (20 Seeds)

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R 25.00

02-GRE-016

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Pure & Natural - Grown by Harvest Moon private growers.
Heirloom Seed Variety GMO Free Open Pollinated Variety
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Description

(Tetragonia tetregonioides) Not the same species as common spinach, this old variety has an important edge over regular spinach - it loves hot weather and keeps producing all summer. Was first listed in a seed catalogue by Fearing Burr in 1863.

An extremely nutritious leafy vegetable but not usually eaten raw as it can have quite a bitter after taste. When cooked it is delicious though and is particularly good in a stirfry. Freezing also softens the leaves very well and helps to neutralize the bitterness. Keeps well frozen and retains structure excellently once thawed.

It keeps producing in summer when all other true spinach's give out with the heat plus it can reseed itself year to year. Can be a bit invasive though so try and keep it confined to its own bed or, better yet, grow it in containers. Not frost hardy. 60 days.

 

Seeds/Packet: (min. 20 Seeds)

 

Please see the Spinach category page for detailed Growing Instructions or download the PDF guide from this page.

 

More Info

Native to New Zealand and Australia, Tetragonia tetragonioides also grows wild in Japan, Chile and Argentina. It turned out to be a life-saver when Captain Cook’s scurvy-ridden crew found it growing throughout the islands of the South Seas. The sailors on the Endeavor prized this plant because they desperately needed Vitamin C.  It also has high amounts of antioxidants, vitamin A, vitamin B1, vitamin B2, and iron. They ate great amounts of it, took more on board and back to the old world where it became a popular warm-season green for gardeners. It is also known as sea spinach, warrigal greens, or tetragon from its scientific name.

You can use New Zealand spinach as you would cooked spinach, on its own or in casserole, soups or lasagna.  Just strip the fleshy leaves from the stems and put into boiling salt water for 3 or 4 minutes. Do not overcook or the leaves get a bit slimy.  Cook just long enough to make the leaves bright green and tender but still with a slight crispness.

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