We recently tested a range of uniquely Australian herbs and spices, otherwise known as 'bushfood' or 'bush tucker.' In part 1 of our native Australian blog series, we learned about Kakadu plum powder and the Tasmanian pepperberry. Bush tucker describes food that is native to Australia and has been used by Indigenous Australians for culinary or medicinal purposes. Part 2 of this blog series teaches us about Australian saltbush leaf, lemon myrtle and Gundabluey wattleseed.
Names: Atriplex semibaccata (plant name), “Oldman saltbush”; the Aboriginal name is “Purngep” or “Binga”.
Appearance: Grey-blue leaves, commonly sold as crushed.
Taste: Salty, herby (earthy, mossy). Perfect substitute for salt.
Name: Backhousia citriodora (plant name).
Appearance: A green-brown leaves crushed into small pieces.
Taste: Lemon, menthol and sweet. Smells like a mix of lemongrass, lemon and lime.
Use as an alternative to salt with Kakadu plum to sprinkle on sandwiches, on seafood and most protein, and on veggies
Try this flavour combination: salt bush infused in oil with lemon myrtle as a salad dressing or a flavouring agent
Names: Acacia victoriae (plant name), derived from the Acacia tree.
Appearance: Red-brown powder
Taste: Nutty, savoury, coffee