New Zealand Spinach: Warragul Greens

This creeping, trailing, ground cover plant has small succulent dark green leaves. It is native to Australian and NZ and usually found in sandy coastal  soils . Like spinach, it is high in oxalic acid, so is best lightly steamed or used in stir fry dishes, but can be eaten raw in salads too. Has been used to make pesto.  Pick leaves when small for best flavour.

The plants like plenty of moisture and will grow in semi shaded areas but do not tolerate frost. They grow in quite poor soils…  both sandy and acidic. . Start direct or by transplants in spring or early summer. Disease free and easy to grow. Perennial