A Blanket of Nutrition and Taste

New Zealand spinach

 

It’s easy to take for granted the plants that grow in abundance without much human work, but a new set of eyes often can see those plants in a new way. So it went with the LA Green Grounds patches of New Zealand spinach.

New Zealand spinach is not native to this continent, but comes from New Zealand and Australia, South America and some Pacific islands. It’s drought-tolerant and often used as an edible landscape plant because it forms a lush green carpet.

One of our LAGG Garden Keepers, Veronica Anderson, took some home from LA Green Grounds to try. She found this website that's full of New Zealand spinach recipes: http://recipesfortom.blogspot.com/2012/09/tsuruna-new-zealand-spinach.html. Thanks, Veronica! It’s also good steamed or stir-fried with a bit of olive oil, garlic and salt; and on pasta or pizza. Some people eat it raw.

While it’s not actually a spinach, the taste is similar, especially when cooked. It’s high in vitamins A and C and a good source of calcium.

The famous Capt. Cook took New Zealand spinach onto one of his ships, where people ate it to prevent scurvy; and Sir Joseph Banks, an explorer and botanist, introduced it to England in 1772.

The plant is a halophyte, meaning it is salt-tolerant. It likes heat, and seems unaffected by most pests. If you plant it, give it room to spread.

~ Contributed by LAGG Garden Keeper Mary M.


Here's one more recipe - New Zealand Spinach Gratin, a vegetarian dish from "Middle Earth"

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