A quick growing, leafy vegetable that is native to Australia and New Zealand and has a slightly bitter taste and bright yellow flowers.
Spinach, bunching onions, Pak Choi, Wong Bok, Asparagus and other leafy greens that require a short cooking time. Flavour with fresh coriander, parsley and basil. Use with lightly cooked vegetables like mushrooms, snow peas or meats such as ham and bacon.
Warrigal Greens are a useful foliage plant for many dishes. The green leaves have a grassy and slightly bitter flavour that wanes if over cooked. Harvest leaves regularly all year round, cut rinse and steam or lightly blanch. Must be blanched or steamed for 15-20 secs to remove oxalates. Use young leaves as you would Rainbow Chard by steaming and serving with butter and lemon.
Low growing groundcover that will grow in almost any soil and tolerates all garden conditions (including level one salt spray) and light frost. Excellent for arid areas and prefers a full sun position with plenty of air movement. Can be grown in pots.
Regular applications of Seasol and PowerFeed will keep the plants healthy and growing well.
|Position||PART TO FULL SUN, LIGHT FROST|