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.

Priced at $18