Warrigal Greens - Tetragonia tetrogonoides
This has a spinach flavour and grows naturally in the wild. It can be used as a spinach or as Asian Greens, also a great addition to quiche
This plant has high oxalate concentration in it which is removed by the blanching method. This means to place in simmering water for 1-2 minutes. Then refresh leaves in ice-cold water and discard the cooking water.
It is best to use the leaves and only the young stems of this plant. The leaves are semi-succulent and have a nice texture. I have personally eaten some very young leaves raw as a salad, but only a few at a time.
This plant is easily propigated from seed. So save some seeds each season.
This has a spinach flavour and grows naturally in the wild. It can be used as a spinach or as Asian Greens, also a great addition to quiche
This plant has high oxalate concentration in it which is removed by the blanching method. This means to place in simmering water for 1-2 minutes. Then refresh leaves in ice-cold water and discard the cooking water.
It is best to use the leaves and only the young stems of this plant. The leaves are semi-succulent and have a nice texture. I have personally eaten some very young leaves raw as a salad, but only a few at a time.
This plant is easily propigated from seed. So save some seeds each season.
Purslane/Pigweed from Weed to Vegetable Portulaca australis
This grows wild from the coast to the Australian outback and is easy to grow. Classed as a herb which grows as groundcover with succulent leaves.
I have read that the
succulent, fleshy shoots can be eaten either raw or steamed. However some sites recommend that the leaves be lightly blanched the same as for Warrigal greens. Raw leaves tend to taste slimy but flavour & texture improves with steaming. Slightly bitter taste can be modified with a light vinaigrette dressing.
This grows wild from the coast to the Australian outback and is easy to grow. Classed as a herb which grows as groundcover with succulent leaves.
I have read that the
succulent, fleshy shoots can be eaten either raw or steamed. However some sites recommend that the leaves be lightly blanched the same as for Warrigal greens. Raw leaves tend to taste slimy but flavour & texture improves with steaming. Slightly bitter taste can be modified with a light vinaigrette dressing.
Important! It always is important to prepare bush tucker foods correctly. The correct preparation will ensure that the harmful elements are removed. The Aboriginals learned this and we would do well to learn from them.
Seeds such as the edible Acacia seeds need to be roasted before eating. Many greens need to be blanched.
Also remember that just because one part of the plant is edible does not guarantee that all parts are.
Don't let this put you off though as many plants that are a regular part of our Western diet are the same. Like rhubarb whoose leaves are toxic and silverbeet which contains oxalic acid too.
Seeds such as the edible Acacia seeds need to be roasted before eating. Many greens need to be blanched.
Also remember that just because one part of the plant is edible does not guarantee that all parts are.
Don't let this put you off though as many plants that are a regular part of our Western diet are the same. Like rhubarb whoose leaves are toxic and silverbeet which contains oxalic acid too.
 |
 |
 |
 |
 |
 |
 |
Some interesting and useful links below
| Edible seeds found in South Australian Native Flora Wattle Seeds. |
| The Aboriginals used wattle seed to make a type of four. They cooked this often in ovens made in a hole in the ground using hot coals and hot rocks. Wattle seeds are very nutritious. Some types were also eaten green or cooked in the pod. According to CSIRO studies the following nutritional elements are in wattle seeds, exact amounts vary amongst the different species. Potassium, calcium, iron and zinc in fairly high concentrations. Protein aprox. 23%. Carbohydrate - 26%, fat/oil (poly & mono - unsaturated) - 9%. Wattle seeds have a low glycemic index which means they are good for diabetics, providing a steady stream of sugars that do not produce sudden rises in blood glucose levels. Most vitamins are found except for C, B12 and riboflavin. they are high in fibre - over 30%. Listed below are some of the edible species found in Australia. Acacia notabilis, Acacia papyrocarpa, Acacia pycnantha, Acacia victoriae - the last one being considered one of the best for commercial use. Some Acacia wattle seeds contain toxins and should not be eaten. It is important that wattle seeds be prepared correctly to ensure some minor toxins are dealt with. Some species need heat treatment as in roasting the seeds before grinding, others need the sticky pod coating removed because it is an irritant and other seeds can be even eaten green. Acacia Wattle seeds are today used in cakes, ice cream, breads to improve protein content and as a coffee substitute drink. The popularity of wattle seeds in cooking is increasing as varieties are becoming commercially available. "Reports of adverse effects. No records of adverse effects have been located. This, together with the long history of traditional use, indicates that A. victoriae seeds have no inherent toxicity. Other Acacias used by the bushfood industry include: • Acacia notabilis F.Muell. (notable or noble wattle) • Acacia pycnantha Benth. (golden wattle) and • Acacia retinodes Schltdl. (wirilda) • Acacia sophorae (Labill.) R.Br., also known as A. longifolia var. sophorae (elegant wattle, coast wattle)" Extract taken from <http://www.rirdc.gov.au/reports/NPP/01-28.pdf> |
| Ever wondered what Australian Aboriginals survive on in desert regions such as Uluru (Ayres Rock). Well one plant commonly know as the Mulga (Acacia aneura) has a rich source of food. You can eat the lumps of gum that form after insect attack - very sweet. You can eat the seeds by making flour from them - high in protein. Then there are the parasites that live on them which taste good too. Such as the Mulga apple - wasp gall, the Red lerp - Austrochardia acaciae red scale insect. and the fruit of the pale leaf mistletoe Amyema maidenii. Australian Bush Tucker is amazing |
Leaf tips can be blanched & frozen to use later in soups & stews. Medicinal properties. Contains omega-3 fatty acids . Popular Middle eastern ingredient in fattoush, a salad of tomatoes and cucumber. Annual. Plant in summer. You can also eat the seeds.
Nutrition values pigweed
Seed:-19.8g protein
10.4g fat, 55.4g carbo.
391mg calcium, 221.8mg potassium
157.6mg sodium
Leaves and stems:-
89g H2O, 2.09g protein,
0.37g fat, 4.9g carbo.
709mg potassium,
112g calcium,
5mg Vitamin C
Nutrition values pigweed
Seed:-19.8g protein
10.4g fat, 55.4g carbo.
391mg calcium, 221.8mg potassium
157.6mg sodium
Leaves and stems:-
89g H2O, 2.09g protein,
0.37g fat, 4.9g carbo.
709mg potassium,
112g calcium,
5mg Vitamin C
Information on oxalic acid found in many green leafy veggies. This information is very helpful and shows that we don't need to be overly concerned about eating plants with it in providing we prepare them properly etc.
Oxalic acid and foods.
http://growingtaste.com/oxalicacid.shtml
Oxalic acid and foods.
http://growingtaste.com/oxalicacid.shtml
Above Portulaca australis
Outback Jack Australian Bush Tucker - Bush Greens and seeds
 |
 |
 |
 |
 |
 |
 |
Has the information on this proved useful? Could it be improved? How about letting us know by signing the guestbook. Also is there some native food you would like to know more about. I love research because it makes me learn just ask and I will try to find the answer for you.
Outback Jack's Guestbook - please sign and tell us what you think!
Outback Jack's Guestbook - please sign and tell us what you think!
Picture right
Warrigal Greens very easy to grow and self propigating via seeds. Once you grow it you should find you always have some springing up!
Warrigal Greens very easy to grow and self propigating via seeds. Once you grow it you should find you always have some springing up!