When the lettuce wilts in the heat, caterpillars and aphids destroy the kale and your swiss chard is plagued by powdery mildew…. there is New Zealand spinach.
It is not a true spinach but is in a genus all its own. The leaves are triangular in shape, and very succulent. They grow on long, rambling stalks. The seeds are triangular as well and the plant will reseed if you let it. It tends to spread and grow low to the ground. It can be used as a living mulch since it so effectively covers the soil in a vegetable bed.
This green keeps on growing and seems to be unaffected by the bugs and problems that affect other greens. I have seen it growing wild among the rocks right along the ocean, so it can handle saline soils. This is a very robust plant. It tolerates drought, bugs, salt and poor soil. And it does much better in heat than true spinach which just bolts in Southern California’s heat. New Zealand spinach can be grown in the summer when other greens may not grow so well.
My front garden be is pretty much all New Zealand spinach now. The drip watering system broke and most of the plants withered and died or were mercilessly attacked by bugs. But this plant kept on going strong.
I have been growing it for many years and find it a reliable plant. In The Complete Book of Edible Landscaping, Rosalind Creasy writes, “New Zealand spinach makes a marvelous temporary ground cover, is good in hanging baskets, and will cascade over the sides of planter boxes. Grow it on the patio so it will be close at hand to add to your morning scrambled eggs along with dill and cheese.”
I have so much in my garden right now that I may do a big harvest and blanch, chop and freeze it for later use. I make a lot of green lasagnas with massive quantities of NZ spinach. I saute it with onions and garlic and put thick layers of spinach sandwiched between noodles and cheese.
When life gives you greens, you can’t go wrong. I have heard that it is edible raw but I prefer it cooked.
Give it a try in your garden if you haven’t already.