bush food
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In our Australian food we have an amazing heritage with our native herbs and spices that is worth discovering. Not only do so many of the native bush flavours add unique flavour to our cooking but also the nutritional benefits are still being discovered.
So far all the native food tested has excelled in minerals, vitamins and anti-oxidants that surpassed the blueberries that were used as a benchmark to compare with.
Limited numbers available: these species can be grown to order.
- Mentha australis; River mint
- Tasmannia lanceolata; Mountain Pepper
- Prostanthera rotundifolia; Round leaf Mint
- Prostanthera mollisafolia; Balm Mint
- Kunzia pomifera; Muntries
- Backhousea citriadora (Lemon myrtle)
- Caprosma quadrifida (native current bush)
- Tomentosa (ruby saltbush)
- Backhousea anisata (Anise myrtle)
- Prostanthera incisa (Cut-leaf mint)
- Eucalyptus olida (strawberry gum)
- Syzigium leumannii (Riberry)
- Midyum berries
- Anise Myrtle
NATIVE HERBS
- Apium anuum ( sea celery)
- Apium prostratum ( sea parsley)
- Tetragonium tetragonoides (Warragul greens or native spinich)