New Zealand Spinach/Warrigal Greens (Tetragonia tetragonioides)
Warrigal Greens are found growing in coastal areas. Aboriginal people eat this highly nutritious herb and sometimes crush its leaves to apply as a remedy for sores. Known for its strengths in warding off scurvy, it was taken to Europe and America for cultivation. Warrigal Greens has become a popular food amongst the wider Australian population and can be used in the same way as chard, silverbeet or bok choy. The heavy oxilate content in the leaves means it is best blanched or cooked before eating. The small yellow flowers, which are present from spring to summer, are also edible.
Soure: Indigenous plant use; A booklet on the medicinal, nutritional and technological use of indigenous plants; By Zena Cumpston; Clean Air and Urban Landscapes (CAUL) Hub in Melbourne 2020
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