Warrigal greens
번행초 / 워리걸 그린
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Photo: Ixitixel · CC BY-SA 3.0 · Original file (Wikimedia Commons)
A seaside green that Captain Cook's crew are said to have eaten in 1770 to prevent scurvy. The leaves are covered in tiny droplet-like hairs. It's used like spinach but is slightly salty.
Please read before eating. This herb needs some care. See cautions
Flavor and aroma
- It tastes similar to spinach, with some saltiness.
Fun facts
- There's a record that Captain Cook had his crew eat it when they arrived at Botany Bay, Australia.
- The expedition's botanist, Joseph Banks, took its seeds to Kew Gardens in England.
- It's also called "New Zealand spinach" and "Botany Bay greens."
- It's in the ice plant family (Aizoaceae), the same as ice plant. The leaf surface has tiny balloon-like hairs.
In the kitchen
Baking
- Add it with feta cheese to pies or quiches.
After blanching
- Use it like spinach or kale in stir-fries, lay it under meat or vegetables, or add it to bakes and lasagna.
Goes well with
Feta cheeseGarlicEggsMeat
Tips
- Use only the young leaves and tender stems.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 번행초 / 워리걸 그린
- English names
- warrigal greens, New Zealand spinach
- Scientific name
- Tetragonia tetragonioides
- Family
- Aizoaceae
- Genus
- Tetragonia
- Other names and notes
- Korean: beonhaengcho
Cautions
It's high in oxalates. Always blanch it in boiling water for 1–3 minutes and throw away the water before using.
Show sources for this page
References for this herb
- Wikipedia
- Southern Cross University
- The Conversation
- Noosa's Native Plants
- Milkwood
Photo
Ixitixel · CC BY-SA 3.0 · Original file (Wikimedia Commons)