Warrigal greens (NZ spinach)
Warrigal greens are a hardy plant, easy to grow and native to both Australia and New Zealand. They are also known as New Zealand spinach or kōkihi (Māori language).
Due to popular demand, here’s the recipe for our warrigal greens and cheese muffins.
1 cup self-raising flour
1 tsp baking powder
1 cup of tasty grated cheese
1/4 cup warrigal greens (blanched, water squeezed out and chopped)
1/4 cup chopped parsley or add an extra 1/4 cup of warrigal greens
1 tablespoon chopped herbs (e.g. thyme/oregano/basil)
1 spring onion or equivalent amount of chives
1/2 tsp salt
1 tsp sugar
1/2 cup + 2 tablespoons milk
Cherry tomatoes or a tomato slice on top (optional)
Measure and mix the first ten ingredients.
Mix milk and eggs then fold into mixture (best not to overmix).
Spoon into greased muffin tins.
Add tomatoes to the top if so desired.
Cook at 200 degrees for 10 – 12 mins.
* Makes 6 large muffins or 12 mini-muffins. We usually double or triple it as the muffins tend to disappear very quickly…
More about warrigal greens
Warrigal greens are high in oxalic acid so it’s not a bad idea to toss the leaves in boiling water for 1-3 minutes, rinse and then use in the same way you would spinach e.g. quiche, stir-fry, spanakopita – and muffins!
Warrigal greens are high in vitamin C and are sometimes known as Botany Bay spinach – apparently Cook fed them to his crew to prevent scurvy.
The latin name for warrigal greens is Tetragonia tetragonioides.
Growing warrigal greens – we started with one plant and now they pop up all over the garden. They can be harvested (or planted) at any time of the year.