We have been growing Warrigal Greens at Peppermint Ridge for many years and we really enjoy its distinctive flavour. The plant scrambles over the ground and acts as a great ground cover to shade out weeds. If we get too many growing we feed the excess to our chickens and sheep – they love them. You can hang a bunch of them the chicken yard and they have a great time pecking and eating the leaves.
Warrigal Greens are high in nutrients, particularly Vitamin C and iron. They need to be blanched before eating as the leaves contain oxalic acid – this dissolves into the hot water. The cooked leaves can then be used as a side dish, or made into spinach pies and quiches.
I make a great pesto with them and add lots of Lemon Myrtle and Mountain Pepper. They are great as a green vegetable, after blanching melt butter over the top and a squeeze of lemon juice – goes with anything!
A cooking tip if you are using them for a specific dish is to squeeze out excess water from handfuls of them before making a cheese and spinach pie, pesto or quiche. I have added a pic of me harvesting the warrigal greens for the bush food cooking school last weekend.