This native vegetable is found over all mainland Australia but mainly from the south eastern corner in Vic' and NSW, a smaller variety is also in Tasmania.
It has woven, tangled up, milky, white fleshy tuberous roots that can be eaten raw or baked.
You may also prepare it warm with butter, have it added to a salad, mixed in with other veggies, or make a lovely pasta dessert.
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ATRIPLEX NUMMULARIA
also known as
OLD MAN SALTBUSH
This shrub is drought and saline soil tolerant. Seeds can be ground into flour and leaves can be used fresh or dried and ground into powder to use as seasoning in cooking.
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TET00RAGONIA IMPLEXICOMA
Commonly known as
BOWER SPINACH
This groudcover plant is adaptable to most well drained soils. Leaves can be used in salads or can be steamed as you would other greens. Berries may be eaten as well. An excellent groud cover for dry shady sites near the coast.
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ENCHYLAENA TOMENTOSA
also known as
BARRIER SALTBUSH or RUBY SALTBUSH
H: 0.3 - 1m x W: 0.5 - 1.5 cm
Ruby Saltbush is a quaint succulent bearing small
berries with a crisp, salt-sweet flavour. This species
fruits and flowers year round, producing edible berries
about 5-8mm in diameter, ranging in colour from yellow
to red. Berries may be eaten raw or soaked in water to
make a sweet tea. The leaves are also edible, but as they're rich in oxalates, they should be cooked before eating, or consumed sparingly.
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KUNZEA POMIFERA
also known as
MUNTRIES, EMU APPLES, NATIVE CRANBERRIES,
MUNTHARI, MONTERRY and MONTABERRY
Evergreen prostrate creeping shrub, dense, fluffy white flowers in late spring. Suitable for coastal and in land areas. Edible purplish berries. Well-drained soil tolerates drought, lime and frost. Flowers best in warm areas.
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PLECTRANTHUS GRAVEOLEN
commonly known as
BUSH BASIL
A strongly aromatic herb which is very different from familiar exotic Basil. More of a "Five Spices Plant" for its complex aroma, reminiscent of basil, thyme, lemon balm, mint and sage. Complimenting Mediterranean flavours like tomato and garlic.
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TASMANNIA LACEOLATA
also known as
MOUNTAIN PEPPER or
TASMANIAN PEPPERBERRY
It's a shrub native to woodlands and cool tempr' rainforest of eastern Australia. The shrub varies from 2 to 10m high. The aromatic leaves are 4-12cm long, and 0.7-2cm wide. Pepperberry leaves may be used to add a spice, peppery flavour to curries, cheese, sald dressings and sauces. These leaves can be ground to add a dalicious peppery bite to meat-rubs, slow-cooked foods, cheeses, and egg dishes. Excelleny spice to enhance savoury dishes like soups or stews.
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AUSTROMYRTUS DULCIS
commonly known as
MIDYIN BERRIES
aka, MIDGEN or SAND BERRY
These berries are among the most delicious of all the bush tucker plants, similar in taste and appearance to the blueberry; reported to be a favourie Aboriginal bushfood around Moreton Bay. Out in the wild, you'll find it in sandy soils across heat, scrub, open forest and rainforest margins in NSW and QLD.
This Shrub bears small white, purple-speckled berries in profusion throughout late Summer and early Autum. Berries are sweet and tangy, and may be eaten fresh or used in pies and preserves.
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MENTHA DIEMENICA
'WILD MINT'
also known as
SLENDER MINT or PEPPERMINT
10-30cm high by 15cm wide
A slender little herb this mint has a strong sent and flavour! You may only need a little bit to give your dishes a refreshing kick! Try it in salads, sandwiches, deserts, cocktails water infusions and salt infusions. This species of mint also produces edible pink/mauve flowers that can be used as garnish or decorations.
"Its fruit isn't considered a food source though the leaves are"
The plant featured wildly in Aboriginal bush medicine as a treatment for coughs, colds, and eczema, and to induce lactation.
This drought-hardy tree is widespread throughout inland Australia, spanning across most states.
Tea, often made for its health benefits, is a more common and prefered use of this plant. Both fresh and dried, the plants slender leaves may be steeped in hot water to make a flavoursome, aromatic brew. Simply pick fresh leaves as needed, or harvest a large batch and dry them for later use.
This species is capable of growing up to 6m in hight, but as it's a slow grower, you'll find it suitable for small backyards and pots. With its haging branches and willow leaves, you'll have an attractive plant in your yard.
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THRELKELDIA DIFFUSA
known as
COASTAL BONEFRUIT
This is a perennial herb that's found in coastal areas and saline flats in Australia. It's a succulent that grows spreading on the ground and may get to 0.4 m in height.
Its fleshy fruits from 1.5-2.5 mm long and being a lovely red or yellow colour, sometimes mixed will darken black for maturity. Usually occurring sometime in spring.
The leaves are fleshy being the succulent green/red, that are bird attracting fruit. It grows rapidly with a high survival rate.
Tolerates high winds and salt exposure.
As a Bush food its tiny red fruit and leaves are edible.
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BULBINE BULBOSA
NATIVE LEEK
also known as
BULBINE LILY, WILD ONION, GOLDEN LILY
Native Leek is an attractive perennial producing edible seeds, roots and billow-ground corms that are a tasty bushfood in Wurundjeri culture. This plant is nice and hardy and will grow well all over Australia. The airel parts aren't considered good food, the corm can be eaten year around, after a couple off all years you'll have the sweetest of all the lily plants, the nutritious corm contains calcium and iron, and can be lightly roasted to eat. The roots are also edible, having a mild oniony taste. The seeds may also be consumed after flowering, the leaves are NOT edible. This plant likes moist conditions for even stable growth.
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DAVIDSON PRUIES
also known as
OORAY or QUEENSLAND DAVIDSON PLUM
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RUBUS PROBUS
is a
NATIVE ALTHERTON RASPBERRY
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RUBUS PARVILORUS
is a
NATIVE RASPBERRY
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MENTHA AUSTRALIS
also known as
RIVER MINT
Often called River Mint, this herb has a similar flavour to spearmint or peppermint. Can easily use this in place of regular mint, fresh or dried, tea, desert, savoury dishes, salad.
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RUBUS PARVIFLORUS
commonly known as
THIMBLEBERRY The native raspberry is scrambbling thorny shrub 0.6-1m x 1-3m. Small pink flowers appear in spring followed by edible red berries in summer which can be eaten raw or cooked.
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PROSTANTHERE INCISA
commonly known as
CUT-LEAF-MINT-BUSH or NATIVE THYME
H 1-2M W 2-4M
Native Thyme is a native mint one used as a madicinal herb, but now more commonly features in cooking and nerbal teas. It's a highly aromatic shrub, rich in essential oils, giving off a rubbed. To harvest, just pluck fresh leavws off the growing plant, or prune whole stalks at a time. Both leaf and stem may be used - fresh, or chopped dried for later use.
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CITRUS AUSTRALASIA
known as
FINGER LIME
Is a native Citrus prized for its unique caviar-like pulp and attractive colour, which can vary between yellow, green, pale pink and crimson.
With white Autumn flowers are flowered in Winter and Spring by slow-growing finger-shaped fruit containing glistening 'citrus pearls'. When bitten, these pearls exsplode in a juicy sweet, refreshing burst.
The Finger Lime thrive in dappled light as well as full sun. In cooler climates, a partly shaded northfacing site is better. Regular pruning will keep it as a healthy shrub or small tree.
This fruit is great in summer drinks and desserts, and jams, marmalades, and can go with oysters, fish and calamari.
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FIGUS CARICA
known as
FIG BLACK GENOA
A popular variety with almost black fruit and stiking dark red flesh inside. Une of the highest yielding varieties, it will bear two crops a year in most climates. Produces large fruits that are packed with sweetness and best eaten fresh or used in jams. Self pollinating.
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AUSTROMYRTUS
'COPPER TOPS'
AUSTROMYRTUS DULCIS
CX TENUIFOLIA
Attractive, spreading shrub 0.5m H x 1m A, bright green, arching foliage tipped with 'copper' new growth through the year. Well drained sandy to clay-loam soil, full sun or partial sun. Profuse small white flowers in summer, flowed by delicious edible berries.
