Fresh New Zealand spinach
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Fresh New Zealand spinach (Tetragonia tetragonioides) is a distinctive, warm-weather leafy green, prized for its slightly succulent, triangular leaves and mild, earthy flavor. Unlike common spinach, it boasts a more robust texture, making it a versatile ingredient for both raw and cooked preparations. Mastering its proper storage is crucial for maintaining its vibrant green color, crispness, and nutritional integrity, ensuring you get the most out of this unique vegetable.
Storage Time
When stored correctly, fresh New Zealand spinach can last for 5–7 days in the refrigerator and up to 8–12 months in the freezer after blanching.
Temperature
For optimal freshness, keep New Zealand spinach refrigerated at a cool 0–4°C (32–40°F).
Freezing
Yes, New Zealand spinach freezes beautifully, especially after blanching, which helps preserve its color, flavor, and nutrients. To freeze, first wash the leaves thoroughly and trim any tough stems. Blanch the spinach in boiling water for 1-2 minutes, then immediately plunge it into an ice bath to stop the cooking process. Drain very well, pressing out excess water. Pack the blanched spinach into airtight freezer bags or containers, removing as much air as possible to prevent freezer burn. When ready to use, frozen New Zealand spinach can be added directly to cooked dishes like soups, stews, or stir-fries. For other uses, thaw it overnight in the refrigerator; expect a slightly softer texture compared to fresh.
Signs of Spoilage
- Leaves developing a slimy or mushy texture, indicating bacterial growth.
- Significant yellowing, browning, or wilting of the vibrant green leaves.
- An off-putting, sour, or strong unpleasant odor, a clear sign of degradation.
