New Zealand spinach, scientifically known as Tetragonia tetragonioides, is a leafy green vegetable not related to true spinach but shares similar culinary uses. It's rich in vitamins, particularly vitamin K, and minerals. This plant features thick, succulent leaves with a texture and flavor akin to spinach, making it a popular alternative, especially in warmer climates where traditional spinach might bolt.
The history of New Zealand spinach traces back to its native regions of eastern Asia, Australia, and New Zealand. It gained international attention during Captain James Cook's voyages in the 18th century, where it was used to combat scurvy due to its high vitamin C content. Joseph Banks, a botanist on Cook's expedition, introduced the plant to Europe. Over time, it became known by various names like Warrigal greens in Australia and was adopted for its resilience and nutritional benefits, spreading globally as a cultivated vegetable.