This isn’t your usual spinach – it can handle the summer heat! Tetragonia, also known as New Zealand Spinach, is a summer spinach that thrives just as regular spinach starts to struggle in hot weather. Its leaves are thicker, slightly crunchy, and perfect for cooking many greens-based dishes!
Plenty of our gardeners who love spinach have opted for this summer variety during the hot months. Tetragonia’s spiky, triangular seeds are a hit – many gardeners think they look super cool! The mature plant’s leaves also take the same shape as the seed, making it a fun one to grow and recognize.
Why Grow Summer Spinach
- Loves the heat and keeps growing throughout the summer.
- Low maintenance once established.
- You can pick the leaves over time instead of all at once.
- Great raw, steamed, sautéed, or blended into sauces and soups.
Growing Tips
- Plant directly, but note that the seeds can be tough and they need to be well watered 3-5 days in a row to help with germination. Alternatively, soak seeds overnight before planting or plant as a heavy rain is coming.
- Sow directly in the soil, about ¼ inch deep scattered across a square foot, then thin to about 16 plants evenly spaced.
- This variety spreads low and wide, so give it space to sprawl or plant near the edge of your bed. Since it sprawls, it can work well at the base of taller crops. Alternatively, you can stake it so it grows up.
- Harvest the tender tips and young leaves to keep it growing longer
- It’s a little slower to get started but definitely worth the wait
How to Eat It
You can use this variety just like regular spinach in recipes. Tender young leaves are great raw, while the more mature ones are best cooked for a softer texture and milder taste. You can steam it, sauté with garlic, stir into soups, or chop it raw into a salad mix. See below for a classic spinach dip recipe using tetragonia!
Tetragonia Spinach Dip Recipe
Ingredients:
- 2 cups fresh Tetragonia leaves (washed, chopped, stems removed)
- 1 cup sour cream or Greek yogurt (or dairy-free yogurt)
- 1/2 cup mayonnaise (or dairy-free mayo)
- 1 clove garlic, minced
- 1/4 cup finely chopped green onions or chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- Squeeze of lemon juice (optional)
Instructions:
- Blanch the Tetragonia leaves in boiling water for 1-2 minutes until wilted, then drain and squeeze out excess water.
- Chop the blanched leaves finely.
- In a bowl, mix the sour cream (or yogurt), mayo, garlic, green onions, salt, and pepper.
- Stir in the chopped Tetragonia.
- Chill for 30 minutes.
- Serve with crackers, veggies or bread!
This post is part of our Feature Crop of the Month series, where we share what’s growing and how to make the most of it in our kitchens!