New Zealand Spinach: The Heat-Loving Summer Green That Actually Works
If you’ve ever watched your regular spinach bolt faster than a startled rabbit when summer temperatures soar, you’ll appreciate meeting New Zealand spinach (Tetragonia tetragonioides). This quirky little plant laughs in the face of heat waves and keeps producing tender, edible leaves when other greens have given up the ghost.
What Exactly Is New Zealand Spinach?
Despite its common name, New Zealand spinach isn’t actually spinach at all – it’s more like spinach’s tough, heat-tolerant cousin who moved to the desert and thrived. Botanically known as Tetragonia tetragonioides (and sometimes by its synonym Tetragonia expansa), this annual to perennial herb belongs to an entirely different plant family than true spinach.
This sprawling forb produces distinctive triangular, succulent-like leaves that taste remarkably similar to spinach when cooked. The plant has a low-growing, spreading habit that makes it excellent ground cover, and it produces small, inconspicuous yellow flowers throughout the growing season.
Where Does It Come From and Where Can You Grow It?
Originally native to Australia, New Zealand, and parts of Asia, New Zealand spinach has made itself at home across much of the United States. You’ll find it growing in California, Connecticut, Florida, Georgia, Hawaii, Massachusetts, New York, North Carolina, North Dakota, Ohio, Pennsylvania, Washington, West Virginia, Wisconsin, and several U.S. territories including Guam and Puerto Rico.
This non-native plant has established itself in the wild across these regions, reproducing naturally without human intervention. While it’s not considered invasive or problematic, it’s worth noting that there are native alternatives you might consider for supporting local ecosystems.
Why Grow New Zealand Spinach?
Here’s where New Zealand spinach really shines – it’s the summer green that actually survives summer. While traditional spinach bolts in hot weather, this heat-loving plant keeps producing:
- Thrives in hot, dry conditions where regular spinach fails
- Produces edible leaves continuously throughout the summer
- Requires minimal water once established
- Self-seeds readily for next year’s crop
- Works as both food and attractive ground cover
- Small flowers provide some benefit to pollinators
Growing Conditions and Care
New Zealand spinach is refreshingly low-maintenance, which makes it perfect for busy gardeners or those dealing with challenging growing conditions:
- Sun requirements: Full sun to partial shade
- Soil: Well-draining soil; tolerates poor soils
- Water: Drought tolerant once established, but appreciates regular water for best leaf production
- Hardiness: Grown as an annual in most zones; may overwinter in zones 9-11
- Spacing: Allow 2-3 feet between plants as they spread considerably
Planting and Propagation
Getting New Zealand spinach started is surprisingly simple:
- Start from seed after the last frost date
- Soak seeds overnight to improve germination
- Direct sow in the garden or start indoors 4-6 weeks before transplanting
- Seeds germinate best in warm soil (70°F or higher)
- Once established, plants often self-seed for the following year
Harvest and Use
The best part about New Zealand spinach is that you can start harvesting just weeks after planting and continue throughout the growing season. Pick young, tender leaves and growing tips regularly – this actually encourages more growth. The leaves can be eaten raw when very young, but they’re typically cooked like spinach to reduce their natural oxalates.
Things to Consider
While New Zealand spinach is a fantastic heat-tolerant green, there are a few things to keep in mind:
- It can spread aggressively and self-seed prolifically
- As a non-native species, it doesn’t support native wildlife as effectively as indigenous plants
- The leaves contain oxalates and should be cooked before eating
- It may not be the best choice for formal, structured garden designs due to its sprawling nature
Native Alternatives
If you’re committed to native gardening, consider these heat-tolerant native alternatives:
- Lamb’s quarters (Chenopodium album) – though this can also be weedy
- Native amaranth species for greens
- Purslane (Portulaca oleracea) – though this is also non-native in most areas
- Native mallow species for edible leaves
The Bottom Line
New Zealand spinach fills a genuine gap in the summer garden, providing fresh greens when little else will grow in the heat. While it’s not native to North America, it’s not considered problematic either. If you’re looking for a reliable, heat-tolerant green and don’t mind a plant that spreads with enthusiasm, New Zealand spinach might be exactly what your summer garden needs. Just be prepared to share some with your neighbors – this prolific producer rarely knows when to quit!
