Warrigal greens
Tetragonia tetragonioides
A heat-loving spinach for summer; blanch the leaves briefly before eating.
Hardiness: zones 8 to 11
Light: full sun
Size: about 1 ft tall, 3 ft wide
Harvest: May to October
From: Australia and New Zealand
Drought-hardy once established
Here: Too tender to overwinter outdoors on the Lake Erie shore (zone 6b to 7a): grow it in a pot and bring it in, or treat it as an annual.
Good for: food.
Native to: Australia, Aotearoa New Zealand. Hardy in zones 8 to 11.
The story
Warrigal greens were eaten by coastal Aboriginal peoples and then by Captain Cook's crew in 1770 against scurvy, which gave it the name New Zealand spinach; it spread to European gardens as a summer spinach that does not bolt. Blanch it before eating.
Planting
Full sun, any drained soil, and heat; sow seed directly after frost (soak overnight) or set out plants. It sprawls 3 feet.
Growing
Water modestly; it tolerates drought and salt. Pinch tips to keep it producing. It self-sows in mild climates.
Harvest and use
Pick young tips and leaves all summer; blanch a minute and discard the water to remove oxalates, then use like spinach.
What to watch for
Oxalates if eaten raw in quantity; nothing else.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home