Pickup available at 40 Myoora Rd, Terrey Hills NSW 2084
Usually ready in 2-4 days
40 Myoora Rd, Terrey Hills NSW 2084
40 Myoora Road
Terrey Hills NSW 2084
On orders over $99
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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.