From bush to plate
In Australia, we have more than 5000 species of edible native plants. However, if you asked the average Australian to name some, they may struggle to get past macadamia and lemon myrtle.
In researching this article I have had the loveliest time learning the stories of some of our gorgeous natives. Like a proud mother hen, I’ve discovered their flavours, smells and nutritional benefits and enjoyed the value they have brought to my cooking.
So why aren’t these incredible plants, herbs and spices more integrated into our general food culture already? Issues such as access, cultural sensitivity and supply are all potential barriers. However, with more and more chefs engaging local communities and embracing these fantastic native ingredients, it’s only a matter of time before they become more than a tokenistic garnish and are enthusiastically and wholly incorporated into our food system.
Get ready to be dazzled, impressed and inspired by our edible natives as I take you through a few of my favourites.
Saltbush
Saltbush, also known as purngep or binga, is a gorgeous silvery grey-blue edible plant that has been appreciated in Indigenous culture for thousands of years. Traditionally, the ground seeds were added to damper and used in baking by some Indigenous groups, while the leaves were considered more medicinal and used in
