New Zealand Spinach

New Zealand spinach is a sprawling, branched leafy vegetable in the fig-marigold family, unrelated to true spinach but used in exactly the same way. It produces thick, fleshy leaves with a mild spinach-like flavour and is notably slower to bolt than common spinach. Unlike true spinach, it does not readily convert nitrates to nitrite. It thrives in warm conditions and tolerates drought and heat that would cause ordinary spinach to fail.

Growing

Soak the large, spiky seeds in lukewarm water for 24–48 hours before sowing to soften the hard seed coat; alternatively, lightly abrade them with sandpaper. Start seeds indoors at a soil temperature of at least 15 °C, sowing 2 cm deep, approximately 6 weeks before outdoor planting. Transplant only once night temperatures stay reliably above 10 °C and all frost risk has passed. For direct outdoor sowing, wait until soil warms to at least 15 °C. Space plants 40–50 cm apart in the row with 70–80 cm between rows.

Care

Water consistently during establishment; once plants are growing strongly they tolerate short dry spells well. Apply a balanced fertiliser at planting and again mid-season to support the large leaf canopy. Pinch or cut growing tips regularly to encourage dense, bushy branching and delay any flowering. Remove any flower buds that form to maintain leaf production, though the flowers are also edible.

Harvest

Begin harvesting individual leaves and shoot tips once plants are established and actively growing. Pick the youngest, most tender stem tips — 5–10 cm of new growth — repeatedly throughout the season. The plant continues producing right into late autumn until hard frost kills it. Always leave several stems intact to keep the plant vigorous.

In the kitchen

Use young leaves and shoot tips exactly as you would spinach: blanch briefly before eating to reduce oxalic acid content. Add to stir-fries, soups, pasta dishes, gratins, and quiches. The mild flavour pairs well with garlic, butter, cream, and strong cheeses. Blanch and squeeze dry before incorporating into cooked dishes for best texture.

Storing

Use freshly harvested leaves within 2–3 days stored loosely in a bag in the refrigerator. For longer keeping, blanch briefly in boiling water, cool in ice water, squeeze out excess moisture, and freeze in portions for up to 12 months.