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NZ Spinach (Warrigal Greens) – Growing Guide

Angelo (admin)

Overview

Description

NZ spinach, also known as Warrigal greens, is a hardy perennial leafy green that thrives in hot, dry conditions where conventional spinach often fails. It can be grown as a warm-season stand-in for traditional spinach. This sprawling, heat-tolerant ground-cover plant with a prostrate growing habit produces low, branching stems that typically creep or trail 30–60 cm (1–2 ft) across. Its fleshy, triangular (deltoid to rhombic) leaves, usually 2–8 cm long and 1–5 cm wide, have a succulent-like texture and are covered in tiny water-storing bladders, giving them a slightly shimmering or “blistered” appearance. Both the thick leaves and stems are salt-spray tolerant, making NZ spinach ideal for coastal gardens.

Highly resilient, NZ spinach often grows well in sandy or poor soils and requires little watering once established. Its succulent leaves store water, enabling the plant to withstand drier conditions. In coastal areas, it can tolerate some salinity due to its seaside origins. However, consistent watering in a garden setting provides the most tender and abundant foliage, especially if you plan on harvesting repeatedly.

Under warm conditions, small yellowish-green flowers appear in the leaf axils (where leaf stems grow from the branch), eventually forming seed pods with hard, ridged exteriors. While many gardeners treat NZ spinach as an annual, it can act as a short-lived perennial in frost-free climates and will readily self-seed if the seed pods are left on the plant. In some regions, this self-seeding can be quite vigorous. Though not generally considered invasive, those looking to limit spread may remove spent seed heads. Conversely, gardeners wishing to keep a self-sustaining patch can allow a few pods to mature and ensure volunteer seedlings.

Although NZ spinach is not a true spinach, it offers a similar flavor and texture, making it an excellent substitute in recipes that call for spinach. The leaves do contain oxalates, so if you plan to eat them frequently, blanching beforehand helps reduce oxalate levels.

Interesting Facts

  1. Unlike true spinach (Spinacia oleracea), Warrigal greens (also called New Zealand spinach or Tetragonia tetragonioides) thrive in warmer conditions. Their heat tolerance makes it an excellent choice for summer gardens in hot climates where traditional spinach bolts (goes to seed) quickly.
  2. Indigenous peoples in coastal regions of Australia have used Warrigal greens for generations as a leaf vegetable. Although detailed written records are limited, oral traditions and ethnobotanical references indicate they were gathered and cooked—often blanched or washed in fresh water to reduce the oxalates in the leaves. In modern Australian bushfood cuisine, they remain popular and are used in a variety of dishes—from sautéed greens to salads.
  3. Blanching or rinsing Warrigal greens before use is recommended to reduce their oxalic acid content and mild bitterness, which can intensify in older leaves. The flavor is slightly salty, reflecting the plant’s coastal origins, and can become more pronounced with age. This practice parallels the blanching of spinach or chard to improve digestibility.
  4. Captain James Cook and his crew used this plant during their voyages, particularly to prevent scurvy, as they recognized it contained vitamin C. Explorers found it growing prolifically along coastal areas in Australia and New Zealand. Cook introduced the plant to European shipboard diets in the late 18th century, and it subsequently became established in European gardens as a summer alternative to spinach.
  5. Warrigal greens are a good source of vitamin C, vitamin A, and other micronutrients (e.g., magnesium and potassium). Their mineral-rich profile contributes to their reputation as a healthful leafy green, although the presence of oxalic acid means they are best consumed in moderation or after blanching to reduce potential irritation.
  6. Warrigal likely stems from a Indigenous Australian Dharug term meaning “wild” or “stranger” and eventually the plant gained the nickname “Warrigal greens” from European settlers. “Warrigal greens” is widely understood to mean “wild greens,” reflecting both the plant’s coastal, untamed habitat and its distinction from introduced European spinach.

    Basic Growing Information

    NZ spinach (Warrigal greens) is a warm-season crop that grows in temperatures ranging from about 18–30°C (64–86°F), with the optimal growing range around 20–25°C (68–77°F). It prefers sunny conditions, though it can tolerate partial shade, especially in hotter regions. Below about 10°C (50°F), growth slows significantly, and frost can damage or kill the plant. In cooler climates, sow seeds or plant cuttings after the last frost date.

    NZ spinach is more tolerant of heat than typical spinach, making it a good summer alternative in many areas. Soil should be moderately fertile, well-drained, and kept consistently moist, but avoid oversaturation, as waterlogged conditions can hamper root development.

    Pre-soaking seeds in water for a few hours or overnight can improve germination rates. The ridged, firm seed coat benefits from softening before sowing. Additionally, sow seeds in clumps of two or three, thinning to the strongest seedling per clump once they’re a few centimeters tall.

    Planting

    Note: Check gardening calendars for the best planting times in your location

    Care and Maintenance

    Growing Difficulty

    Growing Tips

    Companion Plants

    Common Pests and Diseases

    Harvesting

    Propagation

    Culinary Uses

    NZ spinach (Warrigal greens) can be used in many dishes similarly to spinach, though it has a mild salty, slightly tangy note and a more succulent texture.

    Preparation
    Because Warrigal greens have oxalate crystals on their leaves, a quick blanch or soak in hot water is recommended. This simple step helps remove any gritty texture or bitterness and neutralizes the oxalates. After blanching, you can safely use the leaves raw or cooked, depending on your recipe.

    Cooking Suggestions

    Flavor Pairings
    Warrigal greens’ natural saltiness is easily balanced by sweet, acidic, or spicy elements—think garlic, chili, or citrus. If you find the flavor too mild, intensify it by cooking with robust seasonings like smoked paprika or strong cheeses.

    In Australia, some people highlight Warrigal greens as part of native bushfood cuisine, celebrating its adaptability and local heritage. Internationally, it finds place as a novel “spinach alternative,” especially in hot-summer regions. Whether whipped into creamy dips, folded into omelets, or served with grains, NZ spinach provides a versatile, nutritious leafy component that is reliably available in the warmer seasons. With proper blanching and imaginative recipes, it readily stands alongside other staple greens as a valuable part of the culinary repertoire.

    In conclusion, NZ spinach (Warrigal greens) offers a hardy, heat-tolerant solution for those seeking leafy greens in warmer climates or extended summer conditions. By giving it room to sprawl, maintaining moderate moisture, and occasionally blanching leaves before use, gardeners and cooks can enjoy a steady supply of flavorful, drought-resilient greens throughout the season.

    References

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