Gardening

In recognition of Reconciliation Week, we have been exploring our weaving and dreaming garden, and learning about First Peoples plant uses for food, fibre, and medicines. 

We tasted pesto made from TPS grown Warrigal Greens and sipped on Lemon Myrtle tea.

We smelled River mint, spotted Midgen berries, and nibbled on Old Man Saltbush and Finger Limes. 

Some students tried their hand at making cordage from Lomandra (spiny-headed mat-rush) , while others built a Wilam (home).

We discussed the importance of only taking what we need and ensuring that we only taste plants and fungi if we are sure they have been identified and prepared correctly.  

We encourage carers to take a walk through the front garden on Hutton St side with your child and ask them to point out the plants they know. Feel free to pull out a weed or two as you go! 

If anyone would like to help care for our gardens or volunteer in our gardening program, please reach out to Emily via the office

RECIPE: Warrigal Greens Pesto (vegan, nut free)

Ingredients 

Big bunch of Warrigal Greens - leaves only

1 Bunch parsley - finely chopped

1 cup sunflower seeds

Juice of a lemon

1 - 2 garlic cloves minced 

1/2 cup Olive oil

Salt + Pepper to taste

Method

Bring a large pot of water to boil.

Blanch warrigal green leaves for 3 minutes then rinse in cold water. Drain. *

In a blender, blitz sunflower seeds and garlic to the consistency of breadcrumbs. 

Add remaining ingredients and blend until combined but still slightly chunky

Serve on crackers, as a dip or as pesto pasta  

* the leaves of warrigal greens contain oxalic acid, so it's important to blanch them before eating. This also reduces their bitterness.