food for thought

by michelle

warrigal spinach

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Warrigal spinach, is a bush food native to Australia, New Zealand, Japan, Chile and Argentina. Captain Cook ate it aboard  the Endeavour to prevent scurvy and Joseph Banks took it back to England to cultivate.

The plant is drought resistant, thrives on neglect, self seeds and grows so fast that it can be harvested in a few weeks. It’s flavour is similar to spinach and it can be used in much the same way as it’s namesake. Like spinach it contains oxalates which can be removed by blanching. Try it in a pie with feta, in fritters, cannelloni, dumplings or a pesto. Here is a simple stir-fry for an Asian meal.

Wash and dry the Warrigal spinach and finely dice 2 cloves of garlic. Heat some oil in a wok until very hot and briefly add the garlic before adding the Warrigal spinach. Cook, stirring, until the stems are cooked and not too tough. Add some dried chilli flakes to taste and season with salt and ground white pepper. Serve hot.

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Written by michelle picker

February 7, 2018 at 12:53 am

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