How to grow warrigal greens
Overview
Warrigal greens (Tetragonia tetragonioides) is a sprawling, heat-tolerant Australian native shrub grown as a leafy green. It can be harvested repeatedly from late spring to autumn and requires blanching to reduce oxalates before eating.
Soil Preparation
Prefers well-drained, moderately fertile soil with a pH of 6.0–7.0. Enrich with compost or well-rotted manure before planting. Avoid heavy clay or waterlogged sites; raised beds improve drainage if needed.
Growing Guide
Sow seeds directly in well-drained soil in full sun after all frost risk has passed. Space plants 50–60 cm apart to allow sprawling growth. Keep soil consistently moist but not soggy; water during dry spells. Harvest young tips regularly to encourage bushy regrowth. In cooler areas, wait until soil is warm or grow under protection.
Sowing
Sow seeds 1 cm deep, 50 cm apart. Germination takes 10–14 days at 15–25°C; pre-soaking seeds in warm water for 24 hours improves speed. Direct sow in the garden or start in pots and transplant carefully when 5 cm tall.
Care
Apply a balanced liquid fertiliser every 4 weeks during active growth. Lightly prune after each major harvest to promote dense, bushy growth. Mulch with compost or straw to retain moisture and smother weeds.
Companion Planting
Plant near corn, beans, and amaranth, which share similar warmth and moisture needs. Avoid competition from heavy feeders like potatoes. Warrigal greens can also be grown as a living mulch under taller crops.
Common Pests & Risks
Slugs, snails, and caterpillars (including cabbage white butterfly) may attack young growth. Use organic slug bait, hand-pick caterpillars, or cover with fine netting. Aphids occasionally appear; spray with a strong jet of water or use insecticidal soap.
Harvesting
Begin harvesting when plants are 15–20 cm tall by picking young tips and tender leaves, leaving lower leaves for regrowth. Harvest regularly to prevent flowering and extend the season. Always blanch leaves in boiling water for 2–3 minutes before eating to remove oxalates.
In the Kitchen
Use young leaves and stems raw in small quantities or as a cooked green. Blanch in boiling water for 2–3 minutes, then sauté, steam, or add to soups and stir-fries. Store unwashed leaves in a sealed container in the fridge for up to a week.
Troubleshooting
Yellowing leaves: overwatering or poor drainage; reduce watering and improve soil structure. Poor germination: hard seed coat; scarify or soak seeds before sowing. Leaf spots: fungal disease in humid conditions; space plants wider and avoid overhead watering. Stunted growth: lack of nitrogen; apply liquid fertiliser every 2–3 weeks.