Lesson 6.52.0 WARRIGAL GREENS, NZ SPINACH

 

 

FOOD FOREST COURSE

AGRO-ECONOMY Lesson 6.52.0 

WARRIGAL GREENS, NZ SPINACH

 

I enjoy growing warrigal greens as they look after themselves. They grow readily in sandy soils because its natural environment is along the seaside.  We have this vine growing in various places and even when the goats inadvertently have a munch on them, they will grow back in a few weeks ready for me to harvest it again.  The plants will reach a height of less than one metre and has multiple branches that will easily spread to almost a metre across. Wherever the branches are cut for harvesting a new branch will form and it is these new growths that are especially succulent.  Take care however not to harvest too heavily, as this will set the plant back.  Experience will tell you how much is safe to harvest.

 

At the end of the summer season the plant will produce large angular seed and if the vines are left to die the seed will germinate in the next growing season when the rains come in the late spring early summer.  Seed can be picked up from the ground and kept for the next season but they do take a while to germinate and soaking them in water for twenty-four hours before planting them will hasten the process.  Space the rows about 60cm apart with the plants about 30cm apart.  The vines can also be staked up to grow on chicken wire, keeping the leaves off the ground.

Cooking method for Greens

Wash the leaves in water and remove the tough stems.  Put a small amount of water in the cooking pot and bring to the boil and add the finely chopped greens.  Cover with a lid and cook until just tender.

Some coconut cream with a squirt of lime juice will make this simple dish very tasty.  Also, adding a little cassava starch to the greens will help to thicken it, thus taking that watery taste away.  Finish off by adding a little coconut cream and cook a little longer for a lovely creamy result. Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison.




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