Eat your greens this August thanks to these seasonal picks

August offers a bounty of hearty leafy greens, perfect for the late winter season. Kim Driver from Southside Fruit and Veg in Melbourne notes that Tuscan kale, collard greens, and rainbow chard are particularly good this month. He also points out that Asian greens are both affordable and "fantastic at this time of year."

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The best of the bunch at the moment is gai lan. [It's] really tasty, really fresh and super, super affordable.

Michael Tammes of Oz Fresh Herbs emphasizes educating consumers about the diverse range of leafy vegetables available. He observes a growing interest in varieties like warrigal greens, a native Australian leafy vegetable that was once less popular. Mizuna, mustard greens, and chickweed are also gaining traction, according to Tammes.

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People don't realise but, for example, the Bondi to Bronte walk in Sydney is full of warrigal greens.

Chef Matt Atkins, from Aboriginal catering organization Plate Events and Catering, also champions warrigal greens. He notes their increasing availability in stores and their suitability for foraging. Atkins explains that warrigal greens can be cooked and consumed like spinach, though he advises cooking them to avoid a potential itchy sensation from the leaves' fibers. He adds that cooking methods and growing conditions can affect the leaf's texture.

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Those fibres will give you sort of like an itchy tongue.