Okay, so truth be told I only started working with Warrigal greens for the first time this year, and I'm in love with them.
I no longer purchase spinach, it grows wild in my garden, and it makes my recipe writing mind go wild. This beauty is happy with the soil that I planted it in (most of the time I close my eyes and hope for the best with what I plant) and it's extremely happy and going great guns.
I have so far created a few different recipes replacing where I would use spinach. Warrigal green and ricotta ravioli, Warrigal green and saltbush pesto, warrigal green in pizza scrolls, and braised warrigal greens on the Weber to go with my lemon chook.
Now, to prepare, you MUST boil for 30 seconds and discard the water. The leaves of warrigal greens contain oxalic acid which in high quantities have adverse effects. Warrigal greens are very high in antioxidants.
Get yourself some Warrigal greens and plant away. Ps. Keep your seeds and do the 360 life cycle. dry them out, they should turn a brown greyish colour and then plant them, should take 2 - 3 weeks. Put back in what you take and only take what you need.
