tag:blogger.com,1999:blog-73672972681518129972012-01-29T20:56:35.962-08:00A gallery of edible and useful wild plants, in Wellington and the Wairarapa (NZ)Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.comBlogger431100tag:blogger.com,1999:blog-7367297268151812997.post-25878898580066950832012-01-08T12:39:00.000-08:002012-01-08T12:41:53.655-08:00

I promise I will get back to blogging about wild food soon. I've made some new-to-me discoveries and am keen to share! But, before I do - I want to plug a new Facebook community page that realistically discusses how the Food Bill will affect small-scale and hobby food producers, i.e. 'cottage producers'. This does affect a lot of us. The page is for those producers themselves, but also for

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-7094778853614594202011-10-22T04:15:00.000-07:002011-10-29T17:01:34.192-07:00

Interrupting normal transmission to discuss important legal and political stuff ... A proposed overhaul to NZ's Food Act (the Food Bill)  has been in the media a bit lately, but I was finding it hard to untangle the facts. After being commissioned to write an article about it, I decided the only thing to do was read the whole darn Food Bill myself. Okay, yes, I did skim some bits! But others I

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com8tag:blogger.com,1999:blog-7367297268151812997.post-33318797968156651252011-09-17T14:54:00.000-07:002011-09-18T19:45:59.376-07:00

Colin Pearce of Lower Hutt has found he has this beauty - a pink pepper tree - growing in his garden. His neighbour is similarly blessed. I wonder how widespread these trees are around New Zealand? I haven't paid attention to them before. Their fruits (and those of their close relly Schinus terebinthifolius) are a widely used spice - dried or brined as 'pink peppercorns'. These trees are

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com5tag:blogger.com,1999:blog-7367297268151812997.post-3145204341425175472011-06-10T12:23:00.000-07:002011-07-06T14:18:47.928-07:00

Earlier this year, writer Sharon Astyk blogged about 'edible landscaping' - or 'stealth gardening' - planting ornamentals that secretly (or not so secretly) double as food plants. Fuchsias could fit into such a garden nicely, with their surprisingly edible berries and flowers. Fuchsia is a genus of plants and within it are many species and varieties. The NZ Fuchsia Society website has three

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com4tag:blogger.com,1999:blog-7367297268151812997.post-61109626840178881802011-04-08T14:49:00.000-07:002011-04-08T15:10:40.534-07:00

We've just moved from Wellington to the lovely little Wairarapa town of Featherston - and I do believe it may be the Purslane Capital of the World.  Back in Wellington I was excited when a lone purslane plant decided that of all the places in the neighbourhood it could sprout, it would choose my garden. I never found another in our vicinity. Here in Featherston, purslane ranges across

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com4tag:blogger.com,1999:blog-7367297268151812997.post-88537285460278379572011-01-28T11:36:00.000-08:002011-01-28T11:55:59.208-08:00

(Reposted from January 2009, with a few changes and additions) Harakeke is one of those all round super-useful plants, used by Maori in many fine arts and useful crafts. I'm no weaver though, so for me the two most exciting discoveries (both shown to me by other people) have been the seeds in the pods and the gel at the base of the plants. (New note: Since I wrote this post two years ago,

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com3tag:blogger.com,1999:blog-7367297268151812997.post-38495005932177743102010-12-10T11:24:00.000-08:002010-12-31T12:05:57.017-08:00

(Reposted from November 2008  with new bits.) Elderberry flowers are still blooming in many places, so get them while you can, but leave lots to turn into berries! Moore Wilson is selling elderflower cordial for about $14 per 500 mls. You can make your own for the cost of about 250g of sugar. As well as cordial, the flowers can be made into wine and tea. They can also be

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com10tag:blogger.com,1999:blog-7367297268151812997.post-18636683162606217182010-10-23T14:30:00.000-07:002011-07-05T22:06:26.438-07:00

Researching this plant was a fascinating study in the issues around pest plants here. I love this plant, but many hate it, and I couldn't blame them. There are also a lot of misconceptions around the legalities to do with pest plants. ('Noxious weed' is no longer an officially used term here). The ethics and rules around these plants are complex, and I'd especially like to thank Melanie

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com12tag:blogger.com,1999:blog-7367297268151812997.post-48892265830050809862010-08-20T13:02:00.000-07:002011-07-05T22:08:21.108-07:00

Trees in the Cordyline genus grow all round the Pacific, and are amazingly useful. New Zealand, Samoa, Tonga, Hawai'i ... in these places and more they have long histories as sources of food, medicine, and fibre. In most places, 'Ti' is part of their name - indicating that knowledge of these trees has been vital and carried widely around the Pacific. Maori brought at least one species over, and

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com5tag:blogger.com,1999:blog-7367297268151812997.post-44893097029345948472010-07-16T12:53:00.000-07:002011-07-05T22:10:03.077-07:00

I grew up calling these useful and delicious things Geraniums and it's hard to get out of the habit. But the name 'Geranium' should really be reserved for their cousins. Actually anything that can be done to reduce the confusion round these plants' taxonomy is welcome to me! Pelargoniums do my head in with all their species, sub-groups and varieties. The most reliable and clear explanation of

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com3tag:blogger.com,1999:blog-7367297268151812997.post-72919861706589144862010-06-18T14:15:00.000-07:002011-07-05T22:11:31.060-07:00

Fennel was introduced to New Zealand by settlers, probably as both a culinary and medicinal herb. Among the first to introduce it may have been the sealers on Whenua Hou or Codfish Island (just off Rakiura - Stewart Island). Here local Maori and sealers formed a community, and around 100 years later fennel was reportedly growing rampant around the island. (I wonder if it still is?) Wild Fennel

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com4tag:blogger.com,1999:blog-7367297268151812997.post-35521044805335948002010-05-07T13:51:00.000-07:002010-05-07T14:26:27.131-07:00

I'll preface this with the warning not to eat or drink piney things if you are - or think you might be - pregnant. I don't know much about why this is, but there are strong warnings out there about it, so it seems only responsible to repeat them! We're most of us in New Zealand not much used to thinking of pine as a herb, but in parts of the Northern hemisphere it has a long tradition of use in

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-31696715419507948042010-04-02T12:51:00.000-07:002011-07-05T22:16:00.532-07:00

According to the Bushman's Friend, a great resource, Coprosma fruits are a 'succulent globose drupe'. How could your mouth not water? (Botanist-speak can be so evocative!) Coprosma is a genus containing over 100 species of tree and shrub, most with edible berries. New Zealand, Australia, and other places around the Pacific all have their own native Coprosmas, and the berries have generally been

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com1tag:blogger.com,1999:blog-7367297268151812997.post-61925264787727480672010-03-05T11:12:00.000-08:002010-03-22T13:36:12.647-07:00

I like to think of nasturtiums as the go-to plant for finger foods. Filled nasturtium leaves are yummy: Pick small leaves, leaving a long stem on them, dollop filling onto them, and roll them up, securing them by tying the stem around the roll. You can also fill and eat the vivid flowers. Arrange them on a plate, and drop filling into their centres. Leave them open. (Okay, there might be a

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com3tag:blogger.com,1999:blog-7367297268151812997.post-45695720769687866012009-12-04T21:12:00.001-08:002010-04-14T13:13:19.101-07:00

Reposted from 2008 - with some changes and additions: Kawakawa leaves bring delicious flavours to both sweet and savoury dishes. Choose the leaves that have been eaten by bugs. Kawakawa has various powerful medicinal properties. It contains painkilling compounds, and is a mild sedative. It belongs to the same family as kava and black pepper. Round Wellington the little orange fruits on the

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com12tag:blogger.com,1999:blog-7367297268151812997.post-35333859790385554302009-10-16T12:37:00.000-07:002010-10-23T15:04:32.961-07:00

 [Update, Sunday 24 October 2010: Lus at Wild*crafty has written a brilliantly informative blogpost about New Zealand nettles. A must-read.) I wrote briefly about nettle last year (after my great excitement at finding a single plant in our local neighbourhood). I had been inspired to forage for nettles by a woman I met online through Transition Towns and also the Wild Foragers email list -

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com5tag:blogger.com,1999:blog-7367297268151812997.post-65510753341516365902009-09-11T16:21:00.000-07:002010-07-18T14:03:22.626-07:00

Update 19/07/10: The mystery is solved! Just the other day I was wondering if I'd ever find out what this plant was. Then yesterday I got an email from my son's good friend's father who is a botanist. Why had I never thought to ask him before? Especially as it turns out he is actually one of New Zealand's Brassicaceae experts! So, thank you Phil Garnock-Jones for this information: Your mystery

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com6tag:blogger.com,1999:blog-7367297268151812997.post-12832734002915260722009-09-10T18:35:00.001-07:002011-04-08T15:11:32.583-07:00

A member of the Brassicaceae family - which gives us many of our cultivated veges and condiments - broccoli, cabbage, kale, bok choi, radishes, turnips, cress, horseradish, wasabi, mustard,  and on the list goes! Recognise this family (also called the mustard family or the cabbage family) by its four-petalled flowers with six stamens. They have flower heads that look like little broccoli heads

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-14823235405628342562009-09-10T18:34:00.000-07:002011-04-08T15:12:01.579-07:00

A member of the Brassicaceae family - which gives us many of our cultivated veges and condiments - broccoli, cabbage, kale, bok choi, radishes, turnips, cress, horseradish, wasabi, mustard, and on the list goes! Recognise this family by its four-petalled flowers with six stamens. They generally have flower heads that look like little broccoli heads when budding. Most wild Brassicaceae are

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com1tag:blogger.com,1999:blog-7367297268151812997.post-37538365448183077232009-08-14T06:33:00.001-07:002009-08-16T19:56:09.009-07:00

Onionweed is bursting up from the ground at the moment in Wellington, and some onionweed plants are starting to flower. As we move into spring, more and more will do so.Wild onion (Allium) species the world over are edible. Allium triquetrum, a native of Europe, and also common in the wilds of Britain, is the wild onion that has taken off in NZ. (The first mention of it being naturalised here

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com3tag:blogger.com,1999:blog-7367297268151812997.post-89986939231742057462009-07-16T21:36:00.001-07:002009-11-26T16:42:40.633-08:00

Wood sorrel grows around borders and up against rises and mounds. Raw, the leaves and stalks have a bright, sour taste. You can use them in both sweet and savoury dishes. Wood sorrel - savoury uses The leaves and flowers are nice tossed in a green salad, and the flowers make a good edible garnish. Wood sorrel goes well with root veges, fish, and chicken. It's yummy with cream. I love chopping

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com4tag:blogger.com,1999:blog-7367297268151812997.post-47626894548231173142009-06-18T22:46:00.001-07:002010-09-14T18:20:05.951-07:00

Leaves, stems and flowers are all edible. Finding and harvesting Chickweed likes to grow wild in gardens (often on a bed of soil you’ve cleared), as well as in the unmowed areas of parks and reserves. It starts life as a mat of tangly, sprawling stems with small teardrop-shaped leaves. The leaves get bigger and the stems more upright as it grows. Its tiny, white flowers look like they have

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com8tag:blogger.com,1999:blog-7367297268151812997.post-23558225974895450502009-05-27T03:38:00.001-07:002009-05-28T23:05:05.229-07:00

Dandelions are highly nutritious - and often described as a wild superfood. They contain vitamins A and C, plus B vitamins, and they're rich in minerals - notably potassium. They also contain many other useful phytochemicals.If you don't have any dandelions growing in your garden or wild around you, you could always buy a packet of seeds and cultivate them yourself!Use dandelions differently

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-51246341852077968242009-05-27T03:35:00.001-07:002009-05-28T23:07:12.631-07:00

Young, small puwha leaves and stalks make a delicious and highly nutritious bitter salad green.Older, bigger puwha leaves can be stripped from the stalks and eaten raw - or cooked along with their stalks. Bruise the stalks first to let out the bitter white sap (latex). National treasure Andrew Crowe has written that he eats puwha almost daily.Use puwha just like spinach, and allow for it to lose

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com3tag:blogger.com,1999:blog-7367297268151812997.post-46798115820107764062009-02-13T11:30:00.000-08:002009-02-13T11:38:24.313-08:00

Purslane grows in summer. It's rich in omega-3, iron, and vitamin C.You can eat it raw, cooked, or pickled. It's highly mucilaginous, so should thicken soups and casseroles. Its mucilaginousness also makes it a useful soothing medicinal herb.It belongs to the same family as miner's lettuce.Purslane linksPlants for a Future databaseGoogle images

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com2tag:blogger.com,1999:blog-7367297268151812997.post-88465911325902574082009-01-23T19:07:00.000-08:002009-03-05T01:11:21.477-08:00

Harakeke is of course one of those all round super-useful plants. I'm no weaver though, so for me the two most exciting discoveries (both shown to me by other people) have been the seeds in the pods and the gel at the base of the plants.SeedsThe seeds are highly edible. When white or green they are sweet and meaty. When black and shiny they are bitter. The sweet ones are nice on their own or

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com1tag:blogger.com,1999:blog-7367297268151812997.post-32875918049043584032008-11-28T11:48:00.000-08:002009-11-01T23:38:42.554-08:00

Elderflowers are blooming, so get them while you can, but leave lots to turn into berries! :) Moore Wilson is selling elderflower cordial for about $14 per 500 mls. You can make your own for the cost of about 250g of sugar. As well as cordial, the flowers can be made into wine and tea. They can also be used in flower fritters and more. They have strong cooling properties, so whatever you

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com5tag:blogger.com,1999:blog-7367297268151812997.post-84164747009315951462008-11-24T09:29:00.000-08:002008-11-24T10:23:30.821-08:00

Recently some friends went on an organised 'weed walk' and enjoyed cups of pine needle tea. Nikki describes it as a 'very pleasantly fragranced tea - very high in vitamin C'.I'm keen to try this. I'm not sure how long my friends infused the tea for, but perhaps you would just want to do it to taste ... Actually, imagining the toughness of pine needles I think you would want to chop the needles up

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com2tag:blogger.com,1999:blog-7367297268151812997.post-22158788384027377672008-10-20T18:57:00.001-07:002008-11-24T10:29:25.564-08:00

Gorse flowers are generally considered to be edible, but I've become a little wary of them. They are very mild and slightly sweet. I've eaten them scattered thinly on pizza or added to salad or stir-fry for colour. In Living Simply (1981), NZ author Gwen Skinner gives two recipes for gorse flower wine.However, the people at Plants for a Future urge some caution when eating gorse flowers, saying,

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com3tag:blogger.com,1999:blog-7367297268151812997.post-80051436695144427502008-10-17T14:12:00.000-07:002008-10-23T23:37:07.900-07:00

Flat leaf parsley has escaped from gardens and is growing wild all around the place - in Wellington anyway.A couple of notable patches are at Island Bay park, and near the bottom of the drive up to the Brooklyn wind turbine.Although you don't find them in local shops (well, I've never seen them anyway) - parsley roots are edible too. If you find a big patch of wild parsley it's a good opportunity

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-23686589633695308072008-10-17T11:19:00.001-07:002009-01-30T10:49:31.311-08:00

Kawakawa leaves bring delicious flavours to both sweet and savoury dishes. Choose the leaves that have been eaten by bugs.Kawakawa has various powerful medicinal properties. It contains painkilling compounds, and is a mild sedative. It belongs to the same family as kava and black pepper.Update 31 January:Round Wellington the little orange fruits on the female trees are ripening. The sweet pulp

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com5tag:blogger.com,1999:blog-7367297268151812997.post-54305759018997163252008-10-17T11:18:00.000-07:002008-10-17T16:17:24.804-07:00

(Pic from Wikipedia Commons.)Ice plant is truly digusting raw, but can be thinly sliced and pickled - and is not too bad that way.I've also received this great advice from Greg Bennett of the NZ Dunes Trust:When the flower dies off, pick the receptacle, and carefully squeeze it. A pinkish liquid will ooze out - this is very sweet and delicious, you will be addicted!!Ice plant links:Blog post

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com2tag:blogger.com,1999:blog-7367297268151812997.post-3829115572806554632008-10-17T04:54:00.000-07:002008-10-17T16:16:53.703-07:00

Cleavers is nutritious and is a good purifying tonic. Raw, the leaves taste mild and slightly salty, and some have just a faint bitterness. But the texture is unpleasant - like eating velcro. The leaves can be cooked to improve the texture, or the raw leaves and stems can be juiced and added to other foods and drinks.Cleavers links:Cleavers lemonade recipePlants for a Future databaseGoogle Images

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-62821116621568789052008-10-17T04:42:00.000-07:002008-10-17T12:28:10.629-07:00

A member of the mint family with small, very mild-tasting edible leaves.Red dead-nettle links:More blogging about eating this plant and its relativesPlants for a Future databaseGoogle Images

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-61815401261211087532008-10-15T22:34:00.001-07:002008-11-04T23:17:53.049-08:00

The leaves can be used in cooking just like spinach, and lose their sting when exposed to heat.Use the highly nutritious leaves for tea - fresh or dried.I've received this recommendation for nettle tea from mother of five, Cynthia Skagen:Stinging nettle tea is an excellent tonic for promoting milk production and uterine tone. It's rich in vitamins and minerals, especially potassium and vitamin K

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-789697275511972272008-10-15T22:32:00.003-07:002008-10-17T16:16:07.810-07:00

(Pic from Wikipedia Commons.)Use the young leaves as a culinary herb.The stalks can be candied. The seeds can also be made into sweets.Dyers value fennel as a natural source of greens and yellows.Medicinally, it is often used for stomach complaints.Fennel links:Plants for a Future databaseGoogle Images

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com2tag:blogger.com,1999:blog-7367297268151812997.post-58129336827470736582008-10-15T22:31:00.001-07:002008-10-17T14:53:09.041-07:00

A member of the Brassicaceae family - which gives us many of our cultivated veges - broccoli, cabbage, kale, bok choi, radishes, turnips, and on the list goes!Recognise this family by its four-petalled leaves with six stamens. They generally have flower heads that look like little broccoli heads when budding.Most wild Brassicaceae are edible - but avoid gathering them from places that may have

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-8892172226911838122008-10-15T22:24:00.002-07:002010-03-05T11:10:17.330-08:00

A particularly cute member of the Brassicaceae family - very small with little heart-shaped seed pods. Its root is edible, as are its first spring leaves. It has all sorts of traditional herbal uses. Shepherd's purse links: Plants for a Future database Google Images

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-152410178509183402008-10-15T22:24:00.001-07:002008-10-17T14:54:26.605-07:00

The peppery flowers and leaves are good in salads.They also go especially well with cream cheese. They're great on pizza, and I like them in pasta sauces too.After nasturtium plants have finished flowering, you can pickle the seed pods in vinegar or brine to make mock capers.Nasturtium links:Plants for a Future databaseGoogle Images

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-10609259536399008802008-10-15T22:23:00.000-07:002008-10-17T16:19:23.460-07:00

Thistles are surprisingly edible once you get rid of their 'armour'. These ones are supposed to be particularly good.I've tried the leaves and roots of Scotch thistle and winged thistle - although it wasn't too successful. (A lot of work for very little return - I think it was the wrong time of year). I haven't tried variegated thistles like the one above though. It's one of several spectacular

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-39603845830026674902008-10-15T22:21:00.001-07:002009-02-13T10:52:56.052-08:00

The berries are full of antioxidants, and the leaves contain high levels of vitamin C and tannins.Whren harvesting blackberry leaves, pick only very new ones. If they're still curled up, that's fine. Use them to make a nice, very astringent medicinal tea. (A time-honoured remedy for upset tummies - which, without going into gory details, seems to me to work.)If using the leaves fresh, chop them

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com0tag:blogger.com,1999:blog-7367297268151812997.post-1320964518645510592008-10-15T22:20:00.001-07:002008-10-17T18:15:40.150-07:00

(Pic from Wikipedia commons)Narrow-leaved plantain leaves are quite edible, but I haven't tried them. I don't fancy those long stringy bits in the bigger older leaves. Perhaps the younger leaves would be okay, especially cooked.I'm more interested in this plant's medicinal uses. It has many, but is best known for soothing stings, bites and other skin complaints. It also makes a good haemorrhoid

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com2tag:blogger.com,1999:blog-7367297268151812997.post-63305148112378123822008-10-15T22:18:00.000-07:002009-01-30T11:08:26.446-08:00

The leaves make a good kale substitute. Like kale, beach spinach keeps well, and holds its shape and volume well when cooked. I just love this stuff.It grows in many places round the NZ coast, growing most lushly in spots that offer it some shade. To harvest, pick the growing tips - this encourages new growth. (I.e. Leave some for me! :o)Update 31 JanuaryBeach spinach is in berry at the moment.

Johanna Knoxhttp://www.blogger.com/profile/09268918125129111587noreply@blogger.com1