Overview

New Zealand spinach (Tetragonia tetragonioides) is a leafy groundcover plant native to New Zealand, Australia, Japan, Chile, and Argentina. Its leaves are thick, succulent, and mildly salty, with a flavor similar to common spinach but less assertive.

Origin and history

The species is indigenous to coastal regions of the southwestern Pacific and southern South America. It was first documented by Europeans during Captain James Cook’s second voyage (1772–1775), when crew members collected and cooked the leaves as a fresh vegetable to prevent scurvy [3]. The plant was subsequently introduced to Europe and other temperate regions as a heat-tolerant alternative to common spinach. Despite its name, it is not botanically related to true spinach (Spinacia oleracea). Indigenous use of the plant as a food source before European contact appears to have been limited [2].

Varieties and aliases

  • Warrigal greens (common in Australia)
  • Kokihi (Māori name)
  • Sea spinach
  • Botany Bay spinach
  • Tetragon
  • Cook’s cabbage

Culinary uses

New Zealand spinach is typically cooked rather than eaten raw, as raw leaves contain soluble oxalates that can cause a mild stinging sensation in the mouth. Blanching or steaming for a few minutes removes most of the oxalates and softens the leaves. The cooked leaves are used similarly to common spinach: in stir-fries, soups, quiches, and as a side vegetable. The plant is valued for its tolerance of heat and dry conditions, producing edible leaves through summer when true spinach bolts.

Cross-cuisine context

New Zealand spinach has no widely recognized analogue in Mexican cuisine. Its closest functional counterpart in the Yum corpus is verdolagas (purslane, Portulaca oleracea), another succulent-leafed green that is cooked and used in soups, stews, and with eggs. Both plants tolerate heat and have a slightly mucilaginous texture when cooked. However, verdolagas are more central to Mexican cooking, appearing in dishes such as verdolagas con carne de puerco, while New Zealand spinach remains a niche ingredient in most cuisines.

Notes for cooks

  • Always blanch or cook New Zealand spinach before eating to reduce oxalate content. The cooking water should be discarded.
  • The leaves are more succulent than common spinach and hold up better to prolonged cooking, making them suitable for soups and stews.
  • Young, tender leaves are preferable. Older leaves can be tough and more bitter.