Muntrie

Muntries

Kunzea pomifera COMMON NAME Muntries, Emu apple, native apple, cranberry, crab apple, muntaberry. TRADITIONAL USE Traditionally, muntries were highly valued by Aboriginal populations. Surplus fruit was pounded into a pulp, shaped into flat cakes and dried in the sun. It was also baked into cakes for consumption up to several months later. It played a … Read More

MidyimBerry

Midyim

Austromyrtus dulcis COMMON NAME Midyim, Midgen berry, silky myrtle. TRADITIONAL USE It was a favourite of Aborigines in Moreton Bay (Low, 35). PART USED Berries. SEASONALITY Midyim is a small 1-2m shrub with slender opposite leaves, easily identified by its characteristic berries. The leaves are 1-3 cm long, and young foliage is coppery- coloured. Small … Read More

MarshCressRorippapalustris

Marsh Cress

Rorippa palustris COMMON NAME Marsh Cress, Yello cress, [R. islandica] TRADITIONAL USE Aborigines ate the leaves (Low, 1991). PART USED Leaves. SEASONALITY All year round. FLAVOUR PROFILE Leaves have a slightly spicy profile. USES Use leaves in salads.

Lemon Myrtle Backhousiacitriodora

Lemon Myrtle

Backhousia citriodora COMMON NAME Lemon Myrtle TRADITIONAL USE The leaves are generally dried and milled to be used as tea or a flavour ingredient. PART USED Leaves. SEASONALITY Lemon myrtle can be harvested year round, although wet season should be avoided. FLAVOUR PROFILE Its flavour and aroma show refreshingly intense citrus notes, often described as … Read More

GreySaltbushatriplex cinerea coast slatbush

Grey Saltbush

Atriplex cinerea COMMON NAME Coast saltbush, barilla. TRADITIONAL USE Grey saltbush was an important vegetable of Australian colonists, first eaten by the hungry officers of the First Fleet, one of whom described it in his journal as “a sort of sage” (Low, 1991). PART USED Boiled leaves have a very tender, succulent taste (Low, 1991). … Read More

GreyMangroveAvicenniamarina

Grey Mangrove

Avicennia marina COMMON NAME Grey Mangrove, White Mangrove TRADITIONAL USE Northern Aborigines learned to harvest this starchy food by leaching out distasteful tannins and bitter substances which are the plant’s chemical defence. Moistened seeds could be heaped into stone ovens, sealed with bark, baked for two hours then soaked in a pool dug in sand … Read More

Finger Lime

Finger Lime

Citrus australasica COMMON NAME Finger Lime TRADITIONAL USE Finger lime grows naturally in sub-tropical rainforest along the border of south-east Queensland and New South Wales, and is one of the traditional foods of Aboriginal communities in these regions PART USED Finger lime pulp is unique with separate juice vesicles that resemble caviar. Sometimes referred to … Read More

BushTomatoSolanumcentrale

Desert Raisin

Solanum centrale COMMON NAME Kutjera, Bush Tomato TRADITIONAL USE Bush tomato has a reliable history of traditional use, noted in one report as ‘probably the most important of all the Central Australian plant foods’. Aboriginal names vary depending on language group but include akatyerr, akatjurra, katyerr, kampurarrpa and yakajirri. PART USED Berries. Correct plant identification … Read More

DesertLime

Desert Lime

Citrus glauca COMMON NAME Also known as bush lime, wild lime and native cumquat. TRADITIONAL USE Desert lime is one of the foods traditionally collected by Indigenous Australians. PART USED Mature ripe fruits or fruit pulp SEASONALITY Desert lime flower-to-fruiting time is the shortest of any citrus species, taking only 10-12 weeks. It flowers mainly … Read More

Coastalsaltbush fruit2

Coastal Saltbush

Rhagodia candolleana COMMON NAME Seaberry salt-bush, [R. baccata] TRADITIONAL USE Aborigines reportedly ate the berries, the the berries are very bitter. Early settlers may have cooked the leaves as they are quite tender and succulent (Low, 1991) PART USED Berries and leaves. SEASONALITY Leaves all year-round. USES Lightly saute the leaves.