Warigal Greens

Warrigal greens, also known as New Zealand Spinach and tetragonioides, are a versatile and delicious leafy green vegetable native to Australia and New Zealand. Here's what you need to know about them:

Description:

• Warrigal greens have fleshy, succulent leaves that range from bright green to reddish-green in color.

• They grow on sprawling vines that can reach up to 2 meters in length.

• The leaves have a slightly salty and spinach-like flavor with a hint of bitterness.

Uses:

• Culinary: Warrigal greens are a great substitute for spinach in any recipe. They can be eaten raw in salads, steamed, boiled, stir-fried, or sautéed.

• They can also be blanched before using to remove some of the bitterness.

• You can use them to make pesto, dips, soups, stews, or add them to omelets and frittatas.

• Their flavor pairs well with garlic, lemon, olive oil, feta cheese, and other Mediterranean ingredients.

Nutritional Value:

• Warrigal greens are a good source of vitamins A, C, and K, as well as iron, magnesium, and calcium.

• They are also low in calories and fat, making them a healthy addition to your diet.

Availability:

• Warrigal greens are becoming increasingly available in supermarkets and specialty grocery stores, particularly in Australia and New Zealand.

• You can also grow them yourself in your garden, or forage for them in coastal areas (with proper identification and permission).

Selection and Storage:

• Choose fresh, bright green leaves that are crisp and free of blemishes.

• Avoid wilted or yellowing leaves.

• Store warrigal greens in the refrigerator in a breathable container for up to 3 days.

Cooking Tips:

• You don't need to remove the stems from young warrigal greens, as they are tender and edible.

• Blanching before cooking can help reduce some of the bitterness, especially for older leaves.

• Warrigal greens cook quickly, so be careful not to overcook them.

Additional Information:

• Warrigal greens are part of the traditional diet of Aboriginal Australians and Maori people.
• They are considered a superfood due to their high nutritional content and potential health benefits.
• Studies suggest that they may have anti-inflammatory and antioxidant properties.