How to grow New Zealand Spinach

 

New Zealand Spinach

INTRODUCTION

Botanical name -  Tetragonia tetragoniodes L.

Family -  Aizoaceae

Chromosome no - 2n =32

New Zealand spinach was originated from the island of New Zealand. for almost 300 to 400 years it was only transported to Australia and Newzealand. New Zealand spinach, also known as Botany Cook’s cabbage, bay spinach, sea spinach, everbearing spinach, everlasting spinach, perpetual spinach, Warringal greens, tetragon, and Della Nuova Zelanda, is a leafy groundcover vegetable and is an evergreen perennial plant in cold climate but widely grown as an annual herbaceous tender plant. The native people of New Zealand also call it Maori spinach. Because of its succulent leaves, it is sporadically referred to as an ice plant. In spite of having similarity in name, it is entirely different from common spinach but used in the same way and is more resistant to bolting during the hot summer months as compared to regular spinach. It can be grown in tropical, subtropical, Mediterranean, or temperate climatic regions. It is a warm-season perennial often used as an excellent alternative to regular spinach since it thrives well in hot and dry conditions. It can be grown until frost in temperate areas and year-round in subtropical areas. Its flavor is very similar to common spinach with the same sharp taste but it does not get as bitter a taste.

COMPOSITION

New Zealand was similar to Spinach in terms of nutrition we get from it. It is the great source of Vitamin A, B1, B2, C, K, and mineral-like Iron, Calcium, Potassium, and Magnesium. 

NUTRITIONAL COMPOSITION OF NEW ZEALAND SPINACH (per 100g Edible Portion)

Constituents	Contents	Constituents	Contents
water(g)	84	Manganese(mg)	0.53
Carbohydrates (g)	2.13	Zinc(mg)	0.31
Protein(g)	1.3	Vitamin A(IU)	3622
Fat(g)	0.17	Thiamine(mg)	0.03
Dietary fibre(mg)	1.4	Riboflavin(mg)	0.11
Calcium(mg)	4.8	Niacin(mg)	0.39
Phosphorous(mg)	22	Pantothenic acid(mg)	0.26
Potassium(mg)	102	Pyridoxine(mg)	0.24
Sodium(mg)	107	Vitamin C(mg)	16
Magnesium(mg)	32	Vitamin K(ug)	292
Iron(mg)	0.66	Energy (kcal)	12

USES

The young shoot and leaves of it are used as a vegetable either in raw form or cooked. Its edible leaves are used as a salad in Meat, Fish, Pork, or combined to make sauces, etc.

MEDICINAL USES

Its leaves are used for the cure of Cancer, r, Alzheimer’s, sleep disorders, macular degeneration, and several other degenerative diseases. Its leaves are rich in carotenoids, which reduce the damage caused by superoxides to the body. Its consumption regulates body metabolism, aids in digestion, prevents people suffering from constipation and itching, ulcers, and dryness of eyes due to vitamin A deficiency, and keeps the hair moisturized through increased sebum production.

CLIMATE REQUIREMENT

 The best temperature for it to get the maximum yield is 15 to 20 °c. Its plant grows more efficiently in low cold weather with having sunlight maximum for the whole day. The best soil temperature for it ranges from 10 to 25 °c. Partially shade in the dusk time make leaves grow more rapidly with good formation.

SOIL REQUIREMENT

The soil with PH ranges from 6.8 - 7 is best for the maximum production of New Zealand Spinach. It grows well in coastal saline soil with a well drainage system that is suitable for higher yields.

PLANTING METHOD

 First, the BED for the spinach is made by removing the weeds and the grass from the soil and choosing the well-drained soil having a good amount of sunlight with the fertile conditions.

New Zealand spinach is propagated by seeds, which are actually the fruits containing multi-germ seeds similar to beetroot and produce several seedlings in clusters. The seeds are sown directly in the field at a depth of 1–2 cm keeping a row spacing of 60–90 cm and plant spacing of 30–45 cm since its seedlings sprawl on the ground. A single fully developed plant covers a ground area of one square meter. The seeds germinate slowly and irregularly. Hence, at the time of sowing, the field must have plenty of soil moisture for better seed germination. Before sowing, the seeds should be soaked overnight in ordinary water or for 3 hours in warm water to fasten the germination process. If the germination is high and the seedlings are in clusters, the extra seedlings are removed as and when they attain a height of 3–4 cm after emergence, however, the thinning operation is not necessary if the entire plants are to be harvested.