Petite® New Zealand Spinach
Estimated Inventory, 4 oz : 1.00
This item was last sold on : 11/13/24
Grower
Petite® Spinach New Zealand is small in size, measuring approximately 5 to 7 centimeters in length, and is comprised of groupings of four leaves, often with two immature leaves emerging from the center. The green leaves are ovate with smooth edging, prominent central veining, and slender stems with a succulent nature, contributing to the Petite® Green’s crisp and tender consistency. Petite® Spinach New Zealand has a clean and grassy aroma with a subtle nutty flavor and vegetal nuances.
Petite® Spinach New Zealand is available year-round.
Petite® Spinach New Zealand is a part of a specialty line of boutique greens developed by Fresh Origins Farm, a sustainably focused operation located in San Marcos, California. Petite® Greens are more mature than microgreens but are harvested before they are fully grown, approximately 4 to 6 weeks after sowing, resulting in small, tender leaves with a robust flavor. New Zealand Spinach, also known as cooks cabbage, is not related to common spinach. This succulent plant is botanically classified as Tetragonia tetragonioides and is a part of the ice plant family that includes over 1,800 species of flowering plants. Fresh Origins grows over 125 varieties of Petite® Greens developed with chefs in mind. Succulent Petite® Spinach New Zealand greens have become a favored choice of chefs due to their beautiful appearance and unique flavor and texture.
Petite® Spinach New Zealand is an excellent source of vitamin A, as well as having a significant level of vitamin C, an antioxidant that is vital to the body’s healing process, aiding in the production of blood vessels, cartilage, muscle, and collagen in the bones. The greens also contain moderate amounts of calcium, magnesium, phosphorus, and antioxidants such as carotenoids that help to reduce the level of free radicals in the body and reduce inflammation. It is important to note that the vitamins and minerals are found primarily within the leaves and not in the stems of the microgreens. Growing conditions also significantly impact the nutritional content, and Fresh Origins cultivates their microgreens in a natural setting, an ideal climate for healthy, optimal greens.
The unique flavor profile and stunning presentation of Petite® Spinach New Zealand make it ideal as a garnish, fresh bed for grilled meats or vegetables or mixed into salads for added flavor and texture. The delicate greens cannot withstand high heat and should be added at the end of the cooking process or during plating to prevent the leaves from wilting. The greens can be lightly dressed and served in salads or layered into wraps, sandwiches, and burgers. They can also be sprinkled over pasta and pizza, stirred into grain dishes, or served with cured meats like smoked salmon and charcuterie. Petite® Spinach New Zealand pairs well with hard-aged cheeses, cream, eggs, fish, caviar, oysters, lentils, potatoes, spinach, onion, shallot, mustard, parsley, tarragon, mint, chervil, and nutmeg. Petite® Greens will generally keep up to seven days when stored unwashed, dry, and in a container in the refrigerator. It is recommended to use Petite® Spinach New Zealand immediately for the best quality and flavor.
New Zealand Spinach, known as Maori spinach amongst aboriginal communities, is an heirloom green native to the shorelines of Australia and New Zealand as well as further inland in woodland areas. This green was discovered by English explorers in the early 18th century and quickly became a favorite dish amongst sailors because it seemed to combat scurvy. However, at this time, the reason for its ability to ward off the disease was still unknown. However, many accounts noted that while English settlers enjoyed the dish, it was despised by the local population. In fact, the local Aboriginal people rarely ate these greens and others similar, or at least chose to ingest them in smaller quantities in combination with many other ingredients. Research now shows that these greens are high in oxalic acid, an acid that needs to be cooked from the mature greens as it can be toxic at higher levels, inhibiting the absorption of other vital nutrients like iron and niacin, damaging connective tissue and neurological function, as well as causing kidney stones. Historians have concluded that aboriginal tribes refrained from eating these wild greens because other ingredients met their nutritional needs in their diet. However, sailors gravitated towards these greens because of the vitamin C deficiency caused by prolonged periods at sea with little to no fresh fruit and vegetables. Today, the Petite® Spinach New Zealand developed at Fresh Origins in California allows chefs to enjoy this rare green in its immature stage, before high levels of insoluble oxalates have developed, while also adding another layer of flavor, texture, and color to their dish.
New Zealand Spinach is native to New Zealand, where it has been used, sparingly, for thousands of years by indigenous peoples in the area. The greens were introduced to English colonizers in the early 18th century, and the colonizers brought the plant to England in 1772. Today, the greens can be found cultivated or growing wild in New Zealand, Australia, Japan, and some parts of South America, as well as cultivated in Europe and North America. Petite® Spinach New Zealand was developed at Fresh Origins, a farm located in San Marcos, California, the leading producer of naturally grown microgreens since the mid-1990s. Fresh Origins also has the highest level third-party audited food safety program and is a certified member of the California Leafy Greens Marketing Agreement, which follows science-based food safety practices to promote transparency and honesty in production. The temperate climate of southern California allows Fresh Origins to produce their high-quality greens year-round, supplying produce suppliers and chefs directly throughout the United States and Canada.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Petite® New Zealand Spinach. One
is easiest, three is harder.
| Fresh Origins | Homepage |
Description/Taste
Petite® Spinach New Zealand is small in size, measuring approximately 5 to 7 centimeters in length, and is comprised of groupings of four leaves, often with two immature leaves emerging from the center. The green leaves are ovate with smooth edging, prominent central veining, and slender stems with a succulent nature, contributing to the Petite® Green’s crisp and tender consistency. Petite® Spinach New Zealand has a clean and grassy aroma with a subtle nutty flavor and vegetal nuances.
Seasons/Availability
Petite® Spinach New Zealand is available year-round.
Current Facts
Petite® Spinach New Zealand is a part of a specialty line of boutique greens developed by Fresh Origins Farm, a sustainably focused operation located in San Marcos, California. Petite® Greens are more mature than microgreens but are harvested before they are fully grown, approximately 4 to 6 weeks after sowing, resulting in small, tender leaves with a robust flavor. New Zealand Spinach, also known as cooks cabbage, is not related to common spinach. This succulent plant is botanically classified as Tetragonia tetragonioides and is a part of the ice plant family that includes over 1,800 species of flowering plants. Fresh Origins grows over 125 varieties of Petite® Greens developed with chefs in mind. Succulent Petite® Spinach New Zealand greens have become a favored choice of chefs due to their beautiful appearance and unique flavor and texture.
Nutritional Value
Petite® Spinach New Zealand is an excellent source of vitamin A, as well as having a significant level of vitamin C, an antioxidant that is vital to the body’s healing process, aiding in the production of blood vessels, cartilage, muscle, and collagen in the bones. The greens also contain moderate amounts of calcium, magnesium, phosphorus, and antioxidants such as carotenoids that help to reduce the level of free radicals in the body and reduce inflammation. It is important to note that the vitamins and minerals are found primarily within the leaves and not in the stems of the microgreens. Growing conditions also significantly impact the nutritional content, and Fresh Origins cultivates their microgreens in a natural setting, an ideal climate for healthy, optimal greens.
Applications
The unique flavor profile and stunning presentation of Petite® Spinach New Zealand make it ideal as a garnish, fresh bed for grilled meats or vegetables or mixed into salads for added flavor and texture. The delicate greens cannot withstand high heat and should be added at the end of the cooking process or during plating to prevent the leaves from wilting. The greens can be lightly dressed and served in salads or layered into wraps, sandwiches, and burgers. They can also be sprinkled over pasta and pizza, stirred into grain dishes, or served with cured meats like smoked salmon and charcuterie. Petite® Spinach New Zealand pairs well with hard-aged cheeses, cream, eggs, fish, caviar, oysters, lentils, potatoes, spinach, onion, shallot, mustard, parsley, tarragon, mint, chervil, and nutmeg. Petite® Greens will generally keep up to seven days when stored unwashed, dry, and in a container in the refrigerator. It is recommended to use Petite® Spinach New Zealand immediately for the best quality and flavor.
Ethnic/Cultural Info
New Zealand Spinach, known as Maori spinach amongst aboriginal communities, is an heirloom green native to the shorelines of Australia and New Zealand as well as further inland in woodland areas. This green was discovered by English explorers in the early 18th century and quickly became a favorite dish amongst sailors because it seemed to combat scurvy. However, at this time, the reason for its ability to ward off the disease was still unknown. However, many accounts noted that while English settlers enjoyed the dish, it was despised by the local population. In fact, the local Aboriginal people rarely ate these greens and others similar, or at least chose to ingest them in smaller quantities in combination with many other ingredients. Research now shows that these greens are high in oxalic acid, an acid that needs to be cooked from the mature greens as it can be toxic at higher levels, inhibiting the absorption of other vital nutrients like iron and niacin, damaging connective tissue and neurological function, as well as causing kidney stones. Historians have concluded that aboriginal tribes refrained from eating these wild greens because other ingredients met their nutritional needs in their diet. However, sailors gravitated towards these greens because of the vitamin C deficiency caused by prolonged periods at sea with little to no fresh fruit and vegetables. Today, the Petite® Spinach New Zealand developed at Fresh Origins in California allows chefs to enjoy this rare green in its immature stage, before high levels of insoluble oxalates have developed, while also adding another layer of flavor, texture, and color to their dish.
Geography/History
New Zealand Spinach is native to New Zealand, where it has been used, sparingly, for thousands of years by indigenous peoples in the area. The greens were introduced to English colonizers in the early 18th century, and the colonizers brought the plant to England in 1772. Today, the greens can be found cultivated or growing wild in New Zealand, Australia, Japan, and some parts of South America, as well as cultivated in Europe and North America. Petite® Spinach New Zealand was developed at Fresh Origins, a farm located in San Marcos, California, the leading producer of naturally grown microgreens since the mid-1990s. Fresh Origins also has the highest level third-party audited food safety program and is a certified member of the California Leafy Greens Marketing Agreement, which follows science-based food safety practices to promote transparency and honesty in production. The temperate climate of southern California allows Fresh Origins to produce their high-quality greens year-round, supplying produce suppliers and chefs directly throughout the United States and Canada.
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Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
Recipe Ideas
Recipes that include Petite® New Zealand Spinach. One
is easiest, three is harder.| Eat Yourself Skinny |
|
Spinach and Egg White Omelet |
