Story: Warrigal Greens
Episode: 10
Presenter: Neville Passmore
Air Date: 24th October 2020

Warrigal greens, or Botany Bay spinach, is a fast-growing, leafy vegetable that is native to Australia and New Zealand.

• When Captain Cook sailed into Botany Bay, he was looking for a vegetable or fruit high in vitamin C to help prevent scurvy in his crew. Growing on the shore, he found warrigal greens.
• Today, you’re likely to find warrigal greens on the menu of top-end restaurants where its slightly salty taste is celebrated.
• This vegetable is a rich source of vitamin C and fibre, making it a healthy addition to your diet.
• If you’re using warrigal it in salads, blanch it for 10 to 15 seconds in boiling water, take it out and dip it into cold water. This will remove the oxalates.
• If you’re cooking the leaves, then blanching is unnecessary.
• You can prepare the leaves as you would Swiss chard, by steaming and serving with butter and lemon.
• Warrigal greens are tolerant of hot, dry conditions, light frost and even slightly saline water.
• They are low-spreading ground covers that prefer a full sun position with plenty of air movement.
• Regular applications of Seasol and PowerFeed will keep your plans healthy and growing well.

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