New Zealand Spinach Tetragonia tetragonioides

Detailed Listing For
Botanical Name:

Tetragonia tetragonioides







Common Name:

New Zealand Spinach

Seeds Per Pound:
2.99 lb
Average Viable Seeds/Packet:
Germination Test Type:
1-2 feet
Collection Locale:
Crop Year:
In Stock: 2.99 lb
  • Tetragonia tetragonioides

Items are priced on a curve, you can buy any 'bulk quantity' up to what we have in stock, some examples are:
1 packet (~ 28 seeds)
1 oz (~ 332 seeds)
4 oz (~ 1327 seeds)
1 lb (~ 5309 seeds)
1 kg (~ 11704 seeds)
Growing Info, follow in order:
Scarification: Soak in water, let stand in water for 12 hours.
Germination: sow seed 1/4" deep, tamp the soil, mulch the seed bed.
In a Nutshell:
* Tetragonia tetragonioides (previously T. expansa) is a leafy groundcover also known as Botany Bay spinach, Cook's cabbage, k?kihi (in M?ori), New Zealand spinach, sea spinach, and tetragon. Its Australian names of warrigal greens and warrigal cabbage come from the local use of warrigal to describe plants that are wild (not farmed originally). It is native to Argentina, Australia, Chile, Japan, and New Zealand.
* The species, rarely used by indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickledto help fight scurvy, and taken with the crew of the Endeavour. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the 18th century. For two centuries, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.
* The species prefers a moist environment for growth. The plant has a trailing habit, and will form a thick carpet on the ground or climb though other vegetation and hang downwards.
* It is grown for the edible leaves, and can be used as food or an ornamental plant for ground cover. As some of its names signify, it has similar flavour and texture properties to spinach, and is cooked like spinach.
* Like spinach, it contains oxalates, its medium to low levels of oxalates need to be removed by blanching the leaves in hot water for one minute, then rinsing in cold water before cooking. more...
Usda description:
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