Story: Warrigal Greens
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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