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SALTBUSH

Atriplex semibaccata

Springing out of dry earth, this grey-blue bush may look like common shrubbery, but this edible, fast-growing plant is an underutilised native food.

PLANT

Spring and early Summer.

HARVEST

Autumn and late Spring. Cut saltbush at 20-30 cm taking as much you require. A well-grown oldman saltbush plant grows over two metres tall and eventually, if ungrazed, will sprawl 4-5 metres wide.

EAT

Rich in protein, antioxidants and minerals, the round silvery-green toothed-edge leaves are salty and herby in flavor and can be added fresh to salads, stir fries and meat marinades.

PRESERVE

It can easily be dried and used as a seasoning, exactly as you would use salt.

RECIPES

Saltbush is a deliciously crunchy, salty addition to this bean salad.