Lemon Myrtle has wonderfully floral perfumed leaves with an intense citrus fragrance. This native lemon herb is sweet and refreshing, but strong, so a little goes a long way. A favourite for savoury dishes, especially fish, chicken and kangaroo.
Perfect for… syrups and glazes, infusions and marinades, baking and ice creams.
Cinnamon Mrytle, from the Myrtaceae family, has a subtle cinnamon-nutmeg flavour. The spice works well in both sweet and savoury dishes. With a slightly more intense flavour and gentle aroma, it makes a great Bush Food alternative to Cinnamon. Perfect for… adding a warm, earthy flavour to baking or a…
The Quandong, or wild peach, has a tangy tart peach like flavour which is slightly salty sour. It can be used fresh, dried, frozen or added as a powder. The delicious flavour of this small glossy fruit makes a great addition to both baking and beverages. Perfect for… jams and…
Native Violet is a herbaceous ground cover, spreading by layering stems. Bright green kidney-shaped leaves. Purple and white flowers appear singly on stems about 150mm high, throughout the warmer parts of the year. Single plants can spread to cover very large areas, particularly in moist positions. Planting info: Prefers moist…
Gumbi Gumbi, an important Aboriginal plant, was used for herbal teas and bush medicine. Pale green with a slightly bitter taste, traditional uses are thought to include easing the symptoms of coughs and colds. Use the leaves on their own or add them to tea infusions to create different blends.…
