Old Man Saltbush (also known as Atriplex Nummularia)is a fast-growing, edible shrub native to most arid parts of Australia. It grows all year round.
Traditionally used as a food source by the Indigenous Australians, the seeds and leaves of Saltbush are collected and ground for use in damper and to flavour foods.
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A gently, salty flavour, with earthy undertones and subtle notes of green tea.
Soft, savoury salt-like taste on the front palate, with earthy notes that linger on the back palate.
Earthy aroma, resembling dried lucerne, with notes of green tea and kelp.
The subtle, salty taste of Old Man Saltbush makes it the perfect substitute for seasoning most savoury dishes and some sweet ones too.
Its earthy composition adds depth and flavour to fish, meat and many vegetable dishes. It is perfect used in baked dishes, such as pastries, bread, damper, crackers and savoury condiments, such as relish, chutney, sauces, salad dressings, dips, marinades and spice rubs, to add extra depth and a herbaceous flavour.
Saltbush pairs perfectly with eggs and egg-based dishes, like omelette, soufflé, quiche and frittata, as well as mayonnaise and aioli.
Use it as a substitute for sea salt in recipes such as salt and pepper calamari, or use in soups and one-pot, slow-cooked dishes. Saltbush is great combined with other herbs and spices and used as a coating for meat and seafood; add it just before cooking. Perfect for sprinkling over barbecued meats while cooking or rub a little over veggies with olive oil before roasting.
Saltbush pairs well with dairy and adds depth and interest when combined with sweet profiles. Pair with chocolate and fruit to create unique desserts, like chocolate saltbush ice cream, mango saltbush sorbet and saltbush caramel cheesecake.
Great steeped in gin, vodka and white rum, and served over ice with soda or tonic water.
Click here for delicious Old Man Saltbush recipes.