EDIBLE NATIVES

So many of our native plants are perfect for the cooking pot, and can be used as local substitutes for imported exotic herbs, spices, garnishes, even whole meals. Indigigrow nursery and bushfood farm, set within La Perouse Public School in Sydney’s Eastern Suburbs, uses traditional knowledge to help revive and cultivate local endangered native plants and native edibles for everyday use in your kitchen. It’s open from 8am-4pm Monday to Friday, and 8am-3pm Saturdays, or shop online, indigigrow.com.au.

CINNAMON MYRTLE Use leaves fresh or dried to flavour curries, ribs, sauces and desserts.

FINGER LIME Finger lime flesh is citrus disguised as caviar that just explodes in your mouth.

PIGFACE The fleshy leaves can be eaten raw or roasted. No need for salt!

LILLY PILLY Make jams and relishes from the berries – if the birds don’t get them first!

RIVER MINT Whether in a tea or with roast lamb, river mint gives you a refreshing zing!

WARRIGAL GREENS Warrigal greens are a tastier spinach substitute – and make great pesto!

FOR EDIBLE NATIVE RECIPES, SEE PAGE 28