Salt Bush adapts to dry, salty soils. Traditionally the seeds were ground by Aboriginal people for flour and made into a damper-style bread. The leaves are often used as a wrap for meat or fish, in salads or as a leafy bed for grilled meat and vegetables.
Suggestions for use:
- Serve with olive oil and bread platter
- Crust meats such as Kangaroo fillet. Dip small fillet into oil, press into saltbush Dukkha and cook in oven for approximately 20 minutes at 160 degrees. Cooking time will depend on oven and how you prefer your meat
- Crust salmon fillets
- Sprinkle on salads
- Sprinkle on potato salad
Indigiearth is an Award Winning, 100 percent Aboriginal owned and established business, with its headquarters in Mudgee - the heart of great wine country in Central West New South Wales. From the desert to the sea, Indigiearth source native Australian foods from Aboriginal communities who use traditional land management practices that respect the land.
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