Other names: Botany Bay Greens, Cook's Cabbage & NZ Spinach.
The French know this vegetable as Tetragon. The scientific name is Tetragonia tetragonioides.
Use in Australia: This plant is hard to find in most commercial nurseries, but is becoming popular in restaurants. It is one of the greens that chefs are referring to when they speak about foraging wild foods.
Provenance: Warrigal greens are found growing wild on sand dunes in both NZ and Eastern Australia. This product has been ethically sourced from plants grown in the vegetable gardens of the Southern Highlands Koala Sanctuary in Canyonleigh, NSW. These Warrigal plants thrive on healthy soil and have not been sprayed or had any artificial fertilizers or any pesticides used. Your bunch of Warrigal tendrils should be washed before eating to remove any residue mulch etc.
History: This was the first Australian native edible plant to be taken back to England and Europe. It is commonly grown in French vegetable gardens and is a popular vegetable in South American supermarkets.
How to cook: Use these Warrigal leaves in any of your favourite cooked spinach recipes. Like any spinach or beetroot vegetable, for maximum health benefits, discard the cooking water.
Add these leaves to a stir fry, they are also great as a side dish or added to any recipe you would normally put spinach or silver beet in. Tastes like English spinach, perhaps better.