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WHAT IS IT?

In Australia saltbush typically refers to an edible

blue-grey shrub, but there are about 60 species in this

country alone; grey saltbush, a coastal variety with

slender leaves (pictured), and old man saltbush, an

inland plant with flatter, wider leaves, are the most

commonly eaten. Indigenous people were known to

eat the fruits from ruby saltbush and to grind and bake

other varieties of saltbush seeds, but the leaves, which

were an important vegetable for early colonists, are

what the plant is prized for now.

WHY DO WE CARE?

Saltbush leaves are fleshy with a salty, herbal flavour,

and are very versatile. Use fresh leaves in salads or as

a bed for roasting meats (it’s great with lamb) or fish,

toss them into stir-fries, dip them in batter and fry

them, or use the dried leaves as a seasoning; ground

dried leaves can be a substitute for salt.

WHERE CAN I GET IT?

Native-food specialists sell dried saltbush online,

but fresh saltbush, which is much tastier, is

increasingly available from specialist greengrocers

and growers’ markets.

Stir-fried saltbush

SERVES 4 AS A SIDE

Heat50ml peanut oilin a wok until shimmering,

add200gm saltbush leaves,20gm julienned

ginger, 3 thinly sliced garlic clovesand1 thinly

sliced long red chilli. Stir-fry until wilted and

fragrant (2-3 minutes), add2 tbsp soy sauceand

70ml chicken or vegetable stock, stir-fry until

hot (1 minute) and serve.●

Saltbush

This native shrub, once used as animal

fodder,hasfoundanewleaseonlifeat

the table, proving its worth in salads,

roasts and stir-fries.

GOURMET TRAVELLER 43

The explainer

WORDS, RECIPE & STYLING EMMA KNOWLES. PHOTOGRAPHY BEN DEARNLEY