Courtesy of The Chef's Garden
New Zealand spinach atop handmade spinach raviolini with Scottish langoustines, littleneck clams, young turnips, and Riesling sauce from Daniel, New York City.
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New Zealand Spinach

Farmer Lee Jones / July 13th, 2012

This extreme green is not actually in the spinach family, but it does well in summer months when true spinach varieties are harder to grow. We found this as an alternative, and chefs seem to love it. It has a flavor very similar to regular spinach and can be cooked in the same ways or eaten as a salad green.

New Zealand spinach is primarily grown in hotter regions in the Southern Hemisphere, so it’s not a natural fit for our climate here, but we’ve had great success with it in our Specialty Greenhouse.

Chef Jean François Bruel of Daniel uses New Zealand spinach atop handmade spinach raviolini with Scottish langoustines, littleneck clams, young turnips, and Riesling sauce. The New Zealand spinach is used raw as a simple salad garnish. Thanks to its sturdy body, it is able to hold up well even on a steaming hot dish like this pasta.

Check out this recipe from Jason Fox of Commonwealth (San Francisco) using New Zealand spinach: Geoduck With Cucumber Granita, Tapioca, Green Strawberries, Horseradish & Clam Dashi