New Zealand spinach bears small, fleshy green leaves with an amiable bittersweet flavor. The leaves complement seafood, chicken, eggs and pasta.
Plants yield long harvests and hold as a perennial in mild climates. Use the leaves boiled, braised, steamed or stir-fried, or fresh in salad with lemon and olive oil.
Features
Bittersweet flavor for cooking and fresh salads
Long harvest window
Perennial habit in mild climates
Use: Boiled, braised, steamed, stir-fried or fresh
