Salt­bush ( Atriplex cinerea)

Gardening Australia - - KITCHEN GARDEN -

Lo­cally re­ferred to as coastal salt­bush, A. cinerea is the best

Tas­ma­nian va­ri­ety, but there are

61 species in Aus­tralia, many with ed­i­ble leaves and seed. Salt­bush is known as a food for sheep, but its leaves are de­li­cious for hu­mans, too. Baked or fried, the leaves are widely of­fered in gourmet restau­rants – they make mor­eish, healthy veg­etable chips that can be eaten as a snack, mixed through mashed potato or used as a gar­nish on baked meats. His­tor­i­cally, boiled salt­bush leaves were eaten as a nu­tri­tious, tasty green veg­etable. As it is a halo­phyte (salt ab­sorb­ing) plant, it should be boiled be­fore eat­ing in any vol­ume to re­duce salt con­tent. Seeds from fe­male plants, ei­ther fresh or dried, are a wel­come ad­di­tion to dukkas and nut mixes, or ground seed can be used in baked foods. The plant, with pretty sil­ver fo­liage, grows up to 1.5m, and is eas­ily grown in drier ar­eas.

0.5–1.5m 1–2m

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.