Saltbush (Atriplex cinerea)

This Australian native food contains about 20 per cent less sodium than table salt but still has quite a salty flavour. Saltbush draws salts from the ground into the leaves to provide it’s unique salty flavour.

The foliage is used in stir fry dishes or as a stuffing for chicken and lamb. Leaves can be roasted for a crunchy salty garnish.