NZ spinach
Product information
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Description
Specifications
Height: approx. 25 cm with long trailing shoots
Contents: approx. 35 seeds, enough for 7 squares
In the app
Sowing: 1 April - 15 May
Level 1
pre-soaking
Level 2
seeds are sown
Level 3
some seedlings
Level 4
seedlings visible
Level 5
little plants
Level 6
first harvest
- Currently only shipping to the Netherlands and Belgium
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- Sent by PostNL or Transmission
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- The app helps you with almost everything you do in your vegetable garden: sowing, tending, and harvesting.
- If something goes wrong, the app tells you what steps to take.
- If that doesn’t work, you can ask us for advice.
- If that still doesn’t help, we’ll look for other solutions together. Until we get it right.
About our NZ spinach
- Variety: New Zealand spinach
- Family: leafy greens
- Number per square: 2
- Height: approx. 25 cm with long trailing shoots
- Sowing time: April to mid-May
- Sowing depth: 1 to 1.5 cm
- Germination time: 8 to 18 days at 10 to 18°C
- Time to harvest: from 8 weeks
- Sunlight: grows in sun or shade
- Packet contents: approx. 35 seeds, enough for 7 squares
What makes NZ spinach special?
Unlike ordinary spinach, you can harvest from the same plant for a long time.
Sowing and growing NZ spinach
The seeds are very hard, so soak them before sowing. They can also take a while to germinate: up to 18 days. Keep the mix properly moist after sowing.
The plants do not transplant very well, so sow them straight in their final spot. Because this plant makes long trailing shoots, the best place is a square at the side of the garden box or near the trellis. That way, the shoots can grow outside the box or up the trellis. You can fit 2 plants in one square.
It handles heavy pruning well, so remove shoots regularly. That encourages the plant to make fresh young leaves again.
You can find the step-by-step sowing and growing instructions for NZ spinach in the Makkelijke Moestuin app. There is also a detailed description in the Knowledge base.
What do you use NZ spinach for?
You can briefly cook or stir-fry the leaves and the tips of the shoots, or use them in mash dishes.
You can also eat them raw: young leaves in salads, and older leaves in green smoothies.