There are healthy, strong and plentiful outcrops of Warrigal Greens in our Chippo urban farm, particularly in Myrtle street up near City road where I took this photo.

This is what the Australian Native Plants Society says about eating and cooking them:

“It was widely used as a spinach substitute in the early years of European settlement in Australia and was even taken back to England where it was a popular green vegetable in the early 1800s. The plant is easily grown in moist, reasonably drained soils in sun or partial shade. It is, however, short lived and needs to be regularly propagated.

Although edible (and, like common garden spinach), the leaves contain a high level of oxalic acid which must be leached out by blanching before eating. This can be done by plunging the leaves into boiling water for a minute or so. The water should be discarded.

Propagation can be carried out easily from both seed and cuttings. “

anpsa.org…

Warrigal greens can be used in pesto, too.  Just give them a rinse and away you go.

M