Yandina Community Gardens

41 Farrell street, Yandina

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Warrigal Greens (Tetragonia tetragonioides)

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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

 

Warrigal Greens With Pigeon Pea Dhal

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Ingredients

4 tablespoons dried pigeon pea seeds or Chana dhal (lentils).

6 tablespoons oil

1 teaspoon onion seeds

1 teaspoon mustard seeds

4 dried chillies or to taste

400g Warrigal Greens (boiled*, chopped and drained)

1 teaspoon pulped ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon chilli powder or to taste

2 tablespoons lemon juice

1 green chilli

Method

  1. Soak the dhal overnight in warm water, drain and rinse; place into a saucepan, cover with fresh water then boil for one hour. Drain and set aside.
  2. Heat oil in a saucepan and fry the mixed seeds and red chillies.
  3. Add drained spinach, all the spices, salt and chilli powder.
  4. Lower heat and fry for 7-10 minutes. Cool slightly.
  5. Add the dhal and the spinach mixture to a blender or food processor. Blend until required consistency (can be smooth or a bit chunky).
  6. Transfer mixture to a serving dish, add lemon juice and garnish with green chilli and coriander.

*Warrigal greens need to be boiled prior to adding to the recipe to remove the oxalates contained in the leaves.

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Permaculture People

Elizabeth Fekonia - Permaculture Real Food
Anne Gibson - The Micro Gardener
Morag Gamble - Our Permaculture Life
Dee Humphreys - Eatin Garden Edible Garden Tours

Acknowledgement of country

Yandina Community Gardens acknowledges and pays respect to the Traditional Owners of the land, the Gubbi Gubbi (Kabi Kabi) people, past and present and emerging. We recognise and wish to learn from their spiritual and cultural connection to the land.