Warrigal Greens

Use Warrigal Greens the way you’d use spinach, silverbeet and bok choy. The leaves are rich in oxalates, so need to be blanched or cooked before eating. Small, yellow flowers appear in Spring and Summer. These may be eaten too. Stir fry this vegetable with a little garlic or use in soups, stews, or as a steamed vegetable. Plant in free-draining soil or in a pot near your kitchen for quick access.