As it turns out, the Tasmanian pepperberry isn’t the only native plant that packs a serious nutritional punch. Warrigal Greens are Australia’s very own native spinach, and the hospo scene is starting to catch on – well-known chefs like Jock Zonfrillo and Kylie Kwong are huge fans and you’ll often see the green grace their menus. The great news is, Warrigal Greens are an easy-grow variety for your backyard or balcony. Even better? for warmer climate folk, you can expect to see a year-round harvest.
WHERE
Truth be told, you’ve probably walked past a patch of Warrigal Greens at the beach. It thrives in sandy salty soil, and is found growing along the Australian coastline and in estuaries (think sand meets soil – beaches, rivers, creeks). Although thought to be native to New Zealand and Australia, Warrigal Greens are also found throughout the Pacific region from Argentina to Japan.
CARE
Warrigal Greens are pretty much a set-and-forget plant variety – once it gets going, it will thrive on neglect and is pretty resistant to pests and diseases, so is perfect for the low-maintenance lovers out there. They’re a ground trailing plant, meaning they won’t grow very high (between 20-50cm) but will spread out along the ground if space allows. You can grow Warrigal Greens in medium-to-large pots, but for it to really thrive – give it room to grow and spread.
Plant in a full to partial sun position, and like most other veggies, water regularly.
Pick the leaves regularly to encourage new growth.
WHAT ELSE SHOULD I KNOW?
Full of antioxidants, and high in fibre and vitamin C, Australia’s native spinach makes for a fab substitute for spinach, silverbeet or Asian greens.
Just be mindful, however, to always blanch before eating, as the leaves contain oxalates (like regular spinach). This is an easy fix, though – simply cook in boiling water for around a minute, remove and rinse under cold water.
Ready to try Warrigal Greens in your next dinner? Give this brilliantly simple recipe a go, from the amazing Narrelle Happ – horticulturist, permaculture designer and co-creator of the Plant Life Balance Native Edibles look.
Warrigal Greens pesto
INGREDIENTS
50g macadamia nuts, roasted
1-2 cloves garlic
250g Warrigal Greens
125ml olive oil
100g grated parmesan cheese (or vegan alternative)
Salt and pepper to taste
LET’S GET COOKING
- Wash and then blanch Warrigal Green leaves in boiling water with a tablespoon of olive oil for 60 seconds.
- Drain and cool in a bath of iced water to preserve the bright green colour. Squeeze the excess water out of the leaves. Discard water in your garden once cooled.
- In a food processor or blender, combine the Warrigal Greens with the nuts and garlic.
- Slowly add the oil, then the cheese. Season to taste.
- Serve cold as a dip with carrot and celery sticks or rice crackers or hot on pasta.
Tip: Garnish with flowering wattle for a burst of colour.
ALSO KNOWN AS
New Zealand spinach, Botany Bay greens, native spinach, Tetragonia tetragonoides
Ready to grow Warrigal Greens in your own garden? Give your local Plant Life Balance accredited nursery a call and have a chat with the experts.
Looking for more easy-grow native edible varieties? Check out our favourites here.
After more recipe ideas? We chatted with Australia’s top chefs to see how they cook with native edibles here.
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