Saltbush ~ Whole leaf dried and ground. 50g
Saltbush, dried and ground ready to season all your savoury goodies. Like all of the things.
Note: there are many different species of saltbush. We tend to use old man saltbush the most.
◎ Common Name: Saltbush
◎ Scientific or Latin Name: Atriplex spp.
◎ Comparison: Salty and a crunchy seed
◎ Seasonality: All year fresh
◎ Region: Arid
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.
This spice is featured in these recipes in Warndu Mai
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◎ Due to our hand blending and keeping products as fresh as possible, items may take 7-10 days to prepare, and then send from the Clare Valley. There has been delays due to border closures.
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