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Warrigal greens grow naturally in saline soil along Australia’s coastline and have been used in Indigenous cultures for thousands of years.
For restaurateur and proud Widjabul Wia-bul woman Mindy Woods, the native food is a foundation of family memories, traditional knowledge and Indigenous culture.
“We ate Warrigal greens as young ones,” says Woods, who runs Karkalla in Byron Bay. “My dad used to take us down on the beach in South Ballina where we'd pick Warrigal greens and eat them as a mob on the beach, together.”
Woods also remembers her grandmother telling her about the intrinsic value that Warrigal greens held as food in her family – “My nan used to use Warrigal greens to feed mob. She had 11 kids… Whether the vegetable was thrown into a stew or cooked on an open campfire with fish, Warrigal greens were used regularly to feed mob.”
“When it grows at the beach, the ingredient acquires a beautiful, saline, salty quality about it," Woods says. "That means when you use Warrigal greens in a dish, you don’t need to add extra salt to your food, which is incredible.”
Seeds and plants can also be purchased at nurseries. The commercial availability of bush food in recent years has meant that Warrigal greens have increased in popularity.
When you use Warrigal greens in a dish, you don’t need to add extra salt to your food, which is incredible.
“I think people are having a much more open heart and open mind when it comes to just how rich native foods are within our country,” says Woods.
Warrigal greens are also worthy of nutritional attention, given they have been used for medicinal purposes by Indigenous Australians for so long.
“From a dietetic perspective, Warrigal greens are a fabulous source of fibre, iron and vitamin C,” says Accredited Practising Dietitian and proud Kamilaroi woman, Tracy Hardy of Wattleseed Nutrition. “They are also rich in antioxidants.”
Warrigal greens are a fabulous source of fibre, iron and vitamin C... They are also rich in antioxidants.
“Warrigal greens contain small fibres that store salt, making them high in sodium, potassium and oxalates,” says Tracy Hardy, spokesperson for Dietitians Australia. She advises blanching or steaming the greens before eating to reduce the risk of kidney stones and help with iron absorption – especially for those with heart or kidney conditions.
How to cook and eat Warrigal greens
Once properly prepared, Warrigal greens are fine to eat in moderation – and highly versatile.
“I use Warrigal greens to make pesto,” says Hardy. “I blanch the greens and add them to omelettes, salads and stews. I also toss the leaves with mushroom and garlic and have it on the side with eggs. They are really delicious.”
The versatility of Warrigal greens is one of the things that I love about it.
Woods adds, “We use Warrigal greens in our native salads or on beautiful steamed, poached fish. There are lots of different uses for it – the versatility of Warrigal greens is one of the things that I love about it.”
This bright, coastal salad lets the natural saltiness of Warrigal greens shine, balanced with sweet mangoes and toasty macadamias.
Warrigal salad Source: Adam Liaw
This native Australian riff on pesto substitutes classic pine nuts for macadamia nuts and hemp sets, and adds blanched warrigal greens into the mix with basil garlic. Perfect tossed through pasta, spoon over grilled meats, or simply serve on char-grilled bread with tomatoes.
Warrigal greens vegan pesto Source: Adam Liaw
Crisp Japanese tempura and punchy Argentinian chimichurri gets a bushfood twist in this textural, tangy fusion where tradition and innovation come together – perfect as a knockout starter or vibrant side.
Source: Jiwon Kim
Warrigal greens are a natural in this comfort classic, blending seamlessly in place spinach alongside other native favours like saltbush and with the Greek flavours of creamy ricotta, salty feta and flaky pastry. An impressive reimagining of this timeless favourite.
Source: Adam Liaw
Tender, earthy kangaroo mince meets the bold minerality of Warrigal greens, fragrant coriander and sweet-and-spicy garam masala. This dish hits all the notes of fresh and satisfying, ancient and modern.
Kangaroo and warrigal greens stew Source: Adam Liaw
These savoury muffins make a lunchbox or picnic snack, with tangy goat’s cheese and native greens adding brightness and bite.
Oven-dried tomato, warrigal greens and goat’s cheese muffins Source: On Country Kitchen
A modern bushfood twist on Italian comfort – warrigal greens lend their vivid hue to these pillowy gnocchi, while burnt butter infused with cinnamon myrtle adds a distinctly native flair.
Green Gnocchi with Cinnamon Myrtle Burnt Butter Sauce Source: Warndu Mai (Good Food)
This damper folds two native greens into a soft, herbaceous loaf – ideal for slathering with butter or dipping in soups and stews.
Saltbush and warrigal greens damper. Source: Freshly Picked with Simon Toohey
Plump scallops, native greens and a vividly sweet-sour Davidson plum butter make this a refined plate that’s as visually striking as it is delicious.
Scallops with Warrigal greens and Davidson plum butter Source: Dan Freene
A native-produce power breakfast where silky eggs meet the aromatic depth of pepperberry, salty and slightly better verdant quality of Warrigal greens and a tangy wattleseed-tinged kangaroo fillet and tangy bush tomato topping. A native ingredient showcase perfect as a slow brunch or light dinner for entertaining.
Warrigal greens and peppercorn omelette Source: Adam Liaw
Fast, fragrant and full of flavour, this stir-fry balances peppery spice with the minerality of native greens – weeknight cooking with a bushfood backbone.
Source: Jiwon Kim
This vibrant pesto, with its intriguing balance of lemony sorrel, salty warrigal greens – and the roundedness of pine nute and parmesan cheese – clings to ribbons of fresh pasta, bringing together foraged flavours and silky texture in every twirl.
Fresh pasta with warrigal pesto Source: On Country Kitchen
