This plant is native to both Australia and New Zealand, as well as Chile, Argentina and Japan. You can use Warrigal Greens the way you'd use spinach, chard, silverbeet and bok choy. Like with spinach, the leaves are rich in oxalates, so should be blanched or cooked before eating.

Warrigal greens grows well from seeds and cuttings. Plant seeds in spring or summer, sowing direct in the ground or in a punnet filled with seed-raising mix.

Blanching purges these toxins making warrigal greens safer to eat. Raw leaves almost certainly won't kill you, but they might make you feel a little unwell. To blanch: Get some water boiling, turn it down and just dunk them in for about 3-4 minutes of simmering. Then rinse well to get rid of the acid.

Warrigal Greens (Native Spinach) Tetragonia tetragonoides $15.