Bush Food Australia

Warrigal greens, also known as Warrigal Spinach, New Zealand Spinach or even Botany Bay greens – were one of the first native Australian vegetables to become popular with European settlers. The plant possesses several medicinal properties, primarily due to its high concentration of vitamins, antioxidants and fibre. Looking for ways to fight scurvy, Captain Cook encouraged his men to eat them, and many convicts owed their lives to the spinach-like plant. The plant was taken back to England by the botanist Joseph Banks and became popular there for a time. Additionally, they exhibit anti-inflammatory properties and may aid in treating gastrointestinal issues. However, it’s crucial to blanch the leaves before consumption to reduce the levels of oxalic acid, which can be harmful in large quantities. 

To remove the oxates blanch the leaves for 3 minutes or so, then rinse the leaves in cold water before using them in salads or for cooking.

Here’s a more detailed look at the medicinal properties:

• Rich in Vitamins and Antioxidants: Warrigal greens are packed with vitamins A, B1, B2, and C, as well as antioxidants, which can help protect the body against cell damage and support overall health. 
• Anti-inflammatory Properties: The plant is believed to have anti-inflammatory properties, potentially aiding in reducing inflammation and supporting immune function. 
• Gastrointestinal Aid: Traditionally, warrigal greens have been used in herbal medicine to help with gastrointestinal diseases. 
• Anti-obesity Effects:Recent studies suggest that warrigal greens may also have an anti-obesity effect. 

They are easy enough to grow: Take a look HERE