Family:  Iceplant (Aizoaceae)

Perennial in Zone 9 and up, otherwise grown as an annual,  50 to 60 days to harvest

(Botany Bay Spinach, Sea Spinach, Cook’s Cabbage, Kokihi (Maori), Warrigal Greens)

Creeping perennial halophyte, a traditional foodstuff native to Australia and New Zealand, brought back to Kew Gardens in England in 1758 by the Cook expedition and thereafter distributed worldwide.  Will self-seed as a volunteer in gardens zone 5 and up.  The triangular leaves are tasty, especially when young, and may be consumed fresh or as a steamed vegetable.  The plant has several advantages over standard spinach, which in taste and nutritional content it does resemble.  New Zealand spinach is long-lived and slow to bolt.  It is drought-tolerant and can be grown in full sun in regular garden soil, and it is immune to most garden pests including slugs.  The plant does contain oxalic acid (as does spinach) and is best consumed when young (to limit oxalates).  Blanching and then washing in cold water will reduce content of oxalic acid.  New Zealand Spinach is very high in vitamin K and contains a good amount of B6, C and Manganese.  The seeds resemble true spinach seeds but are triangularly horned.  Soak the seeds in warm water for 3 hours before planting.  Sow just below surface and tamp.  Germination takes 10 to 20 days.  The plant prefers regular garden soil in the full sun to part shade, and may be trellised or allowed to sprawl.  Space plants 1 foot apart.

30 seeds per packet, certified organically grown

50 Seeds/pkt., Certified Organically Grown