New Zealand Spinach
Tetragonia tetragonioides
💡 Fun Facts
- -Captain Cook used New Zealand spinach to prevent scurvy on his Pacific voyages
- -It is one of the few vegetables native to New Zealand and was first collected by Sir Joseph Banks in 1770
Growing Tips
- -Soak seeds for 24 hours before planting to improve germination
- -Harvest leaf tips and young leaves only - older leaves are tough
- -Blanch briefly before eating to reduce oxalic acid content
Uses
Economic Information
Globally, New Zealand Spinach is not a major commodity crop like true spinach or lettuce. Its production volumes are relatively small, primarily catering to niche markets, specialty grocers, and home gardeners. It's most commonly cultivated in regions where traditional spinach struggles with heat, making it a valuable summer alternative. Countries with a strong gardening culture and an appreciation for heirloom or unique vegetables, such as parts of Europe, North America, and its native Australia and New Zealand, see the most cultivation.
The market value for New Zealand Spinach is generally higher per pound than common leafy greens due to its specialty status and often organic cultivation. While there isn't significant international trade data, its economic importance lies in its role as a resilient, nutritious crop for local food systems and as a sustainable option for extending the season for fresh greens. For small-scale farmers and market gardeners, it offers diversification and a product that stands out due to its unique characteristics and historical appeal.
Growing Guide
Soil Preparation
New Zealand Spinach is quite adaptable, but it truly thrives in well-drained, fertile soil with a pH between 6.0 and 7.0. Before planting, incorporate a generous amount of organic matter, such as compost or well-rotted manure, into the soil. This improves soil structure, drainage, and fertility, providing a rich foundation for strong growth. While it tolerates sandy or even slightly saline soils, a good start will lead to more vigorous plants and a more abundant harvest.
Planting
You can direct sow New Zealand Spinach seeds once all danger of frost has passed and soil temperatures are consistently above 60°F (15°C). The seeds have a tough outer coat, so soaking them in warm water for 24 hours before planting can significantly improve germination rates. Plant seeds about 1/2 inch deep and 4-6 inches apart in rows 18-24 inches apart. Once seedlings are established, thin them to 12-18 inches apart to allow for ample growth. In cooler climates, you can start seeds indoors 3-4 weeks before the last frost, transplanting them carefully after hardening off.
Watering
While New Zealand Spinach is quite drought-tolerant once established, consistent moisture will encourage the best growth and leaf production. Aim for about 1 inch of water per week, either from rainfall or irrigation. During hot, dry spells, you may need to water more frequently. Avoid overhead watering late in the day to minimize the risk of fungal diseases. Mulching around the plants can help retain soil moisture and suppress weeds.
Fertilizing
New Zealand Spinach is not a heavy feeder, especially if your soil was amended with organic matter. However, a light feeding with a balanced organic fertilizer or compost tea every 4-6 weeks can boost leafy growth. Avoid excessive nitrogen, which can lead to lush but weak growth and attract pests. A soil test can help determine if any specific nutrient deficiencies need to be addressed.
Pruning and Maintenance
Regular harvesting acts as a natural pruning method, encouraging the plant to produce more tender new shoots. Pinching back the tips of young plants can promote a bushier growth habit rather than leggy stems. Keep the area around your plants free of weeds, as they compete for nutrients and moisture. New Zealand Spinach can sprawl quite a bit, so give it space or provide a simple trellis if you prefer to grow it vertically and keep it tidy.
Harvesting
Begin harvesting leaves when the plants are about 6-8 inches tall. Pick the younger, tender leaves and tips of the stems, leaving the main plant to continue producing. Regular harvesting encourages new growth and keeps the plant productive throughout the summer and into the fall. You can harvest individual leaves or snip off small sections of stems with several leaves attached. The plant is quite prolific, so you'll likely have a continuous supply once it gets going.
Varieties
New Zealand Spinach (Standard Type)
The most common form, known for its heat tolerance, sprawling habit, and succulent, triangular leaves.
Compact Selection
A less sprawling type, potentially suitable for containers or smaller garden spaces, though not a formal cultivar.
Vigorous Spreader
Characterized by particularly robust growth and extensive ground cover, ideal for larger areas or as a living mulch.
Early Producer
Selected for quicker germination and a slightly faster growth rate, allowing for earlier harvests in the season.
Coastal Adapted Type
Naturally occurring variants found in coastal areas, exhibiting enhanced tolerance to saline conditions and wind.
Improved Leaf Selection
General term for seeds selected over generations for slightly larger, more tender leaves or a better leaf-to-stem ratio.
Red-Stemmed Variant
Occasionally, plants may exhibit reddish stems, adding an ornamental touch, though the leaf quality remains similar.
Companion Planting
Pests & Diseases
Common Pests
Slugs and Snails
They chew irregular holes in leaves, especially on young plants and tender shoots.
Management: Organic: Hand-pick at dusk, use beer traps, copper barriers, or diatomaceous earth. Conventional: Apply slug and snail baits containing metaldehyde or iron phosphate (organic option).
Aphids
Tiny, soft-bodied insects that cluster on new growth and undersides of leaves, sucking sap and causing distorted growth.
Management: Organic: Spray with strong stream of water, use insecticidal soap, introduce ladybugs. Conventional: Apply systemic insecticides or neem oil (also organic).
Leaf Miners
Larvae tunnel within leaf tissue, creating winding 'mines' or trails, reducing photosynthetic capacity.
Management: Organic: Remove and destroy affected leaves, use floating row covers to prevent adults from laying eggs. Conventional: Systemic insecticides can be used, but generally not recommended for edible greens.
Flea Beetles
Small, jumping beetles that chew numerous tiny 'shot holes' in leaves, especially problematic for young seedlings.
Management: Organic: Use floating row covers, sticky traps, or dust with diatomaceous earth. Conventional: Apply pyrethrin-based sprays (some are organic approved) or other approved insecticides.
Common Diseases
Downy Mildew
Symptoms: Yellowish spots on the upper leaf surface, with a grayish-purple, fuzzy growth on the underside, leading to leaf drop.
Treatment: Improve air circulation, avoid overhead watering, remove infected leaves. Prevent with resistant varieties if available (rare for NZ Spinach) or apply organic fungicides like copper or sulfur sprays.
Powdery Mildew
Symptoms: White, powdery patches appear on the upper and lower surfaces of leaves and stems, eventually yellowing and distorting leaves.
Treatment: Ensure good air circulation, avoid overcrowding, water at the base of plants. Treat with neem oil, baking soda spray, or organic fungicides like sulfur.
Root Rot
Symptoms: Yellowing and wilting of leaves, stunted growth, and eventually plant collapse. Roots appear soft, brown, and mushy.
Treatment: Primarily caused by overwatering or poorly drained soil. Improve soil drainage, avoid waterlogging. Remove severely affected plants. No chemical treatment is effective once root rot is severe.
Nutrition
Per 100g edible portion
History
New Zealand Spinach, scientifically known as Tetragonia tetragonioides, carries a rich history intertwined with exploration and survival. Native to the coastal regions of New Zealand, Australia, East Asia, and South America, this resilient plant has been a valuable food source for indigenous peoples for centuries. Its ability to thrive in harsh, saline environments made it a reliable staple, particularly in areas where other greens struggled.
Its journey into Western consciousness began famously with Captain James Cook's first voyage to New Zealand in 1769. During this expedition, the botanist Joseph Banks and naturalist Daniel Solander recognized the plant's potential as a fresh green vegetable. Crucially, it was harvested and consumed by Cook's crew to combat scurvy, a debilitating disease caused by Vitamin C deficiency that plagued long sea voyages. This discovery was a game-changer for maritime exploration, providing a vital means to maintain crew health in remote parts of the world.
Following Cook's reports, New Zealand Spinach seeds were carried back to Europe, where it quickly gained popularity as a summer spinach alternative. Unlike true spinach (Spinacia oleracea), which bolts quickly in warm weather, Tetragonia tetragonioides thrives in heat, making it an excellent choice for extending the harvest of leafy greens through the warmer months. It spread through botanical gardens and eventually into home gardens across Europe, and later to North America, valued for its hardiness and nutritional benefits. While it never achieved the widespread commercial cultivation of true spinach, it has remained a cherished crop for gardeners and specialty growers who appreciate its unique qualities and historical significance.
Quick Facts
- Difficulty
- Easy
- Climate
- subtropical, tropical, temperate
- Origin
- New Zealand, Australia, and Pacific coast of South America
- Harvest
- 55-65 days from seed
- Water
- moderate
- Sun
- full-sun
- Soil
- Well-drained, moderately fertile soil, pH 6.0-7.5
- Spacing
- 60-90cm apart (sprawling habit)
- Temperature
- 18-30C (65-86F)
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