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New Zealand Spinach resembles spinach and can be used like spinach, but is not actually related to spinach at all.
The plant grows up to over 2 feet (60 cm) tall, and spreads out 2 to 3 feet (60 to 90 cm.)
The leaves grow 1 to 6 inches (2 1/2 to 15 cm) long. They are dark-green, arrow-shaped, covered with small soft hairs, and are thick and meaty.
It is a pick and come again plant. You start harvesting as soon as it spreads out to a foot (30 cm) or so. You harvest by cutting off 2 or 3 inches (5 to 7 1/2 cm) of the tips of the "branches." You want the tips, because older leaves will have a more acrid taste. Commercial harvesting just cuts the small plants off their main stem when they are young; the plants grow back to make a second crop. There is not, however, a large commercial market for it.
Both the leaves and stems are cooked.
It can be grown as a perennial in warm climates.
Many people still prefer proper spinach over this one.
Nutrition
Per 1 cup / 50g: 8 calories, 0g fat, 73mg sodium, 1g protein
High in vitamin C.
Equivalents
1 cup, chopped, fresh = 50g
History
New Zealand Spinach is native to Australia, Japan, New Zealand, and South America.
Introduced into England in 1771 or 1772 by a Sir Joseph Banks.
Was not really eaten by the Maori in New Zealand to any great extent, no matter what you hear.
Also called:  Botany Bay Spinach
Cook's Cabbage
Sea Spinach
Summer Spinach
Warrigal Greens Tetragon (French)
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