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NZ Spinach (Warrigal Greens) – Growing Guide

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Overview

Name: NZ Spinach (also known as Warrigal Greens or Tetragonia)
Botanical Name: Tetragonia tetragonioides
Plant Family: Aizoaceae (Fig-marigold family)
Native to: Coastal and sub-coastal regions of New Zealand, Australia, and parts of eastern Asia

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

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.
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.
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.
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.
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.
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.

Sun Requirements: Full sun to partial sun
Water Requirements: Low to moderate (regular watering, but tolerates mild drought)
Soil Types and Properties: Prefers fertile, well-draining soils (loam or sandy loam), enriched with organic matter, but can tolerate poor sandy soils.
Soil pH: 6.0–7.5
Pot Size for Container Growing: 25–30 cm (10–12 in) diameter or larger, ensuring at least 20 cm (8 in) depth for spreading root system

Planting

Best Time to Plant:
- Climates with freezing winters: Sow seeds indoors in spring and transplant outdoors after the last frost, or sow directly outdoors after the last frost, usually in late spring, once danger of frost has passed and soil is warming.
- Climates with milder winters: Sow directly outdoors in spring or early summer, can be sown outdoors when nighttime temperatures remain above 10°C (50°F)

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

Spacing: Plant seeds or seedlings about 30–45 cm (12–18 in) between plants, and 45–60 cm (18–24 in) between rows if mass planting, as the plants will spread out to form a mat.
Seed Sowing Method: Sow seeds directly into ground or start in trays, transplanting once seedlings have at least two true leaves
Seed Sowing Depth: About 1 cm (0.5 in) deep
Time to Harvest: Typically 8-10 weeks when planted from seed.
Mature Height/Spread: Stems can trail up to 60 cm (2 ft) wide; height around 15–30 cm (6–12 in)
Grown From: Seeds or cuttings (rooting stem tips in moist soil or water)

Care and Maintenance

Watering Tips: Water regularly until established, after which the the plant is quite drought-tolerant. It’s best to water consistently, especially in hotter periods. The succulent leaves allow short spells of dryness, but dryness for too long can stunt growth and reduce leaf tenderness. Mulching around plants helps maintain even moisture while also deterring weeds in sprawling areas.
Fertilization: Feed lightly, as over-fertilization can reduce flavor. Incorporate (dig in) compost or a balanced organic fertilizer before planting. While NZ spinach is not a heavy feeder, a light side-dressing of nitrogen-rich fertilizer midway through the growing cycle can boost leaf production. Avoid over-fertilizing, which may lead to rapid, weak growth or overly succulent leaves prone to pests.
Pruning: Trim back to control spread and encourage new, tender growth. Regular trimming of growing tips encourages branching and a fuller habit. This cut-and-come-again approach extends the harvest window. Remove any yellowing or damaged leaves promptly to maintain plant health. If seeds are undesirable, pinch off flowers as they appear—though leaving some pods can yield volunteer seedlings next season.
Support: Not required. NZ spinach generally creeps or spreads across the ground, so staking is not typically required. If desired, you can train stems to drape over containers or low edging. Providing a small trellis or net might help keep leaves cleaner and allow easier harvesting, especially if garden space is limited.

Growing Difficulty

Easy, particularly suited for gardeners in warm or coastal climates.

Growing Tips

Regular harvesting encourages the plant to produce more leaves.
Given its sprawling habit, NZ Spinach is ideal for ground cover or for growing in raised beds where it can cascade over the sides. Consider placing NZ spinach near the garden edge or in containers to contain its sprawl. Over time, it can form a groundcover-like mat if left unchecked. If you appreciate the coverage, let it roam; otherwise, confine it to a defined bed or pot for simpler management.

Companion Plants

Good companion plants include: Tomatoes, peppers, basil, and other warm-season vegetables that appreciate consistent moisture. NZ spinach can help shade soil around taller crops.
Avoid planting near: Very low-growing herbs or vegetables that might be overtaken by the creeping vines. Also keep away from plants sensitive to partial shade if coverage is extensive, and plants that require a lot of water, as NZ Spinach prefers drier conditions.

Common Pests and Diseases

Pests: Generally pest-resistant due to its thick, succulent leaves.
- Aphids – Use insecticidal soap or release beneficial insects; maintain airflow
- Whiteflies – Sticky traps or insecticidal sprays if infestation is severe
- Slugs/Snails – Handpick at dusk; organic baits or barriers
Diseases: Rarely affected by diseases, but keep an eye out for fungal issues in humid climates.
- Downy Mildew – Ensure good airflow; avoid overhead watering
- Leaf Spot (various fungi) – Remove affected foliage; keep leaves dry when possible
- Root Rot – Improve drainage; avoid standing water

Harvesting

Harvest Time: Leaves can be harvested when the plant reaches about 15–20 cm (6–8 in) wide, typically 6–8 weeks after sowing seeds. Pick the tender shoot tips or individual leaves as needed. In warm climates, growth can continue well into late summer or early autumn if plants receive enough water and moderate temperatures.
Harvesting Tips: Harvest young leaves and shoot tips regularly to maintain tender growth. Use scissors to cut leaves to avoid damaging the plant. Cut or pinch off the top 5–10 cm (2–4 in) of shoots to encouraging branching and ongoing production. Always leave some leaf nodes intact so the plant can recover. Rinse leaves thoroughly, as the succulent surfaces can harbor dust or insects. Blanch or cook briefly before eating to reduce oxalate content.

Propagation

Propagated by seed or by taking stem cuttings. Stem cuttings root easily, root shoot tips in moist soil or water.

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

Salads: Once blanched and chilled, Warrigal greens work well in salads. Their crisp leaves bring a subtly briny taste, pairing nicely with sweet components like cherry tomatoes or fresh fruit.
Sauté & Stir-Fries: A brief sauté with garlic, onions, chili flakes, or lemon juice accentuates their mild saltiness. They hold up well in stir-fries, releasing a faint spinach-like flavor that complements fish, poultry, or legumes.
Soups, Quiches & Casseroles: Sturdy leaves maintain texture in hot dishes, so try adding them to soups, quiches, and casseroles. Their tang is subtle yet distinct alongside stronger ingredients.
Sauces & Pestos: Lightly steamed leaves can be blended into sauces or pestos, showcasing a bright green color and mild tanginess.

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.