Hardy salt-tolerant rambling annual/perennial with yellow flowers.

Other Names: Botany Bay Spinach, New Zealand Spinach, Cooks Cabbage

Origin: East Asia, Australia & New Zealand

Size: 0.3m high, 1m spread

Growing conditions: full sun to partial shade

Harvest: You can harvest your Warrigal Greens all year round by picking young leaves and growing tips. Leaves will last in the fridge for up to 2 weeks.

Propagation: Plant your seeds in spring and summer, and in autumn in warmer frost-free areas. Soil temperatures of 18-35 degrees Celsius are best. Soak seeds for 1-2 hours before sowing, and then plant in seed tray around two and a half times the diameter of the seed.

Growing tips: Once they have established, plant them around 60cm apart in the ground, or in a medium to large pot. Your leaves will be ready to harvest in around 8 to 10 weeks. Plants will self-sow and this is a great opportunity to pot up some seedlings and give them away to friends. You can also grow plants from cuttings. Warrigal greens are long-lived in temperate areas and enjoy full sun and well-drained soil. In arid areas, you will need to provide shade. They will survive sea-spray in coastal gardens and are rarely affected by disease or pests.

Use: Blanch leaves in boiling water for around a minute before using in cooking. Used blanched leaves in stir-fries, soups or stews. Leaves will take the heat better than spinach.  Great in combo with feta wrapped in filo pastry and baked. It can also be used in fruit and vegetable juices. High in antioxidants. Do not snack as you go with this plant, it contains Oxylates and should be blanched/cooked before eating.

Loved by chooks and good for caged birds. Hated by snails and slugs.

Availability in shop: spring to early summer