New Zealand Spinach isn't botanically a spinach at all, but this heat-loving heirloom from Tetragonia tetragonioides thrives where true spinach fails. While regular spinach bolts in summer's heat, this Australian native keeps producing succulent leaves through the dog days of July and August. Growing 12-24 inches tall and spreading 12-36 inches wide, it delivers fresh greens in 70 days and grows beautifully in zones 2-11.
12
Full Sun
Moderate
2-11
24in H x 36in W
—
High
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What makes New Zealand Spinach truly special is its remarkable heat tolerance and continuous production when other greens give up. This spreading plant produces small, spear-shaped leaves with a more pronounced flavor than regular spinach, perfect for stir-fries and spinach pies. Unlike temperamental true spinach, it shrugs off summer heat and keeps delivering tender leaves all season long. The plant flowers discreetly and often self-seeds for next year's garden, making it both productive and low-maintenance.
New Zealand Spinach shines in hot-weather cooking where regular spinach would disappoint. Toss the tender leaves into stir-fries at the last minute, where they wilt quickly and become silky soft. It excels in spinach pies, braised with chicken thighs, or simply sautéed with garlic. The leaves work beautifully with seafood due to their delicate flavor, perfect tossed with pasta, lemon, and shrimp, or served under a poached egg with other tender vegetables.
No timeline data available yet for this variety.
Start seeds indoors 2-4 weeks before the last frost date at 65°F soil temperature. Plant seeds 1/2 inch deep and keep soil consistently moist, as germination can be slow and erratic.
Transplant seedlings 2-4 weeks before the last frost date when soil temperature reaches at least 65°F, ideally 70-80°F. Space plants 12 inches apart in rows 24 inches apart.
Direct sow from mid-May to early July, planting seeds 1/2 inch deep after the last frost date has passed. Soak seeds overnight before planting to improve germination rates.
Begin harvesting in 70 days by picking young, tender leaves and branch tips continuously throughout the growing season. Harvest frequently when leaves are young for the best flavor and texture, using the cut-and-come-again method. Rinse harvested leaves in cold water immediately to preserve flavor and texture.
Keep plants regularly sheared or harvested to maintain constant new growth and prevent excessive spreading. Regular cutting back ensures tender leaves and keeps the plant within reasonable bounds.
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“New Zealand Spinach earned its name when British explorers first discovered this remarkable plant in New Zealand, though it's native to Australia and coastal regions of the Pacific. By 1863, it had made its way into American gardens and was documented by Fearing Burr in his influential book "Field and Garden Vegetables of America." This heirloom has been quietly solving gardeners' summer spinach problems for over 150 years, passed down through generations who appreciated having fresh greens when traditional spinach couldn't survive the heat.”