Tetragonia tetragonioides -
Warrigal Greens
H: 10cm
W: 1.5m
Groundcover that grows naturally along creeks, beaches and in sandy bushland. The leaves range in size from 2cm to 10cm depending on its age. Small yellow flowers occur in spring and summer followed by a seed that can be used for propagation of new plants.
Edible uses: Using Warrigal Greens involves blanching the leaves in boiling water for 1 minute. This removes excess Oxalic Acid in the leaves
Pests and Diseases: Little know pests or diseases
Uses in the garden: Groundcover under trees, over retained areas or in pots.
Position: Full sun to part shade.
Propagation: By seed and cuttings.
Photo by Narelle Happ
Photo (left) by Reiner Richter under Creative Commons License
Source: Aunty Jenni Tillett and Corinne Payne. Gumbaynggirr, Bundjalung, Ngarrabul and Walbanja Yuin Women.
Born and raised on Dharawal/ Tharawal country.
Warrigal Greens & Macadamia Nut Pesto
Ingredients
50g macadamia nuts (raw, roasted or salted; your choice) [buy in pieces]
1-2 cloves garlic (or more!)
250g warrigal greens, blanched
125ml olive oil or less
100g parmesan cheese,
finely grated salt and pepper to taste (try native pepper berries).
Method
Wash Warrigal Greens and then blanch in boiling water for a few minutes [to reduce the oxalic acid, present in all raw spinaches]. Drain and cool. Squeeze the excess water out of the leaves. Process the Warrigal greens with the nuts and garlic in a food processor or blender. Slowly add the oil, then the cheese and if you wish, salt and pepper.
*This information is a guide only. Correct identification is required before trying any native bush foods. Care must be taken to not consume plants in an environment where pesticides or herbicides may have been used.