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Description
Note: there are many different species of saltbush. We tend to use old man saltbush the most.
If you tell any farmers over the age of 60 that saltbush is now a bit of a delicacy, they would laugh in your face. A bit like the lamb shank, which was once fed to the farm dogs but is now one of the priciest cuts in the butcher’s shop, saltbush was only eaten by the sheep. Alas, it should be eaten by us all – it is wonderful.
A huge number of seeds come from the flowering after spring and autumn and they are like little salty popcorn kernels, but were also ground and mixed with water to make dough cooked in coals.
We have loads on our farm, as I walk around I just pick it and nibble on it. A bit like the sheep.
Learn more about Saltbush.
◎ Common Name: Saltbush
◎ Scientific or Latin Name: Atriplex spp.
◎ Comparison: Salty and a crunchy seed
◎ Seasonality: All year fresh
◎ Region: Arid
This spice is featured in these recipes in Warndu Mai:
- Saltbush Soda Bread
- Saltbush Salt ‘n’ Vinegar Crisps
- Warndu’s Salt and Pepper Crocodile
- Warndu’s Saltbush Soda Bread and Davidson’s Plum Jam
You can also taste this delicious flavour in our Salt & Pepper Mix, perfect for your salt grinder at home.
Additional information
| Weight | 50 kg |
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