Growing native Australian edibles

Cultivating the Bush Tucker: A Guide to Growing Native Australian Edibles

Australia’s landscape is a treasure trove of unique and delicious native plants, often referred to as "bush tucker." For centuries, Indigenous Australians have understood and utilized these plants for their nutritional and medicinal properties. In recent decades, there’s been a growing movement to reintroduce these flavors into our gardens and kitchens, not only for their unique taste but also for their sustainability, resilience, and ability to support native biodiversity. Growing your own native Australian edibles is a rewarding journey, connecting you to the land and offering a vibrant palette of flavors previously overlooked.

Why Grow Native Edibles?

The benefits of cultivating native Australian edibles are manifold:

• Sustainability: Native plants are inherently adapted to Australian conditions, requiring less water, fertilizer, and pest control once established. This makes them an eco-friendly choice for your garden.
• Biodiversity Support: By planting native species, you provide vital food sources and habitats for native insects, birds, and other wildlife, contributing to the health of your local ecosystem.
• Unique Flavors: Native edibles offer a taste of Australia unlike anything found in mainstream produce. From tangy finger limes to sweet quandongs, they bring a distinct and exciting dimension to your culinary repertoire.
• Resilience: These plants are built to withstand the challenges of the Australian climate, including droughts and heatwaves, making them a reliable and low-maintenance option for many gardeners.
• Cultural Connection: Growing and consuming native foods is a way to honor and connect with the rich cultural heritage of Indigenous Australians.

Getting Started: Planning Your Native Edible Garden

Before you dig in, a little planning will go a long way:

1. Know Your Climate and Soil: Australia is a vast continent with diverse climates. Research the specific needs of native plants in your region. Consider your soil type – sandy, clay, or loamy – and choose plants that will thrive in it. Many native edibles prefer well-drained soil.
2. Sunlight Requirements: Just like any other plant, native edibles have varying needs for sunlight. Observe your garden’s sun exposure throughout the day and select plants accordingly.
3. Space Considerations: Some native edibles can grow into substantial trees, while others are groundcovers or shrubs. Plan your garden layout to accommodate the mature size of your chosen plants.
4. Watering Needs: While natives are generally drought-tolerant, they will require regular watering during their establishment phase. Once mature, many will need minimal supplemental watering.
5. Sourcing Plants: Purchase your native edible plants from reputable nurseries that specialize in native species. This ensures you are getting healthy, locally sourced plants and supporting responsible propagation. Avoid collecting plants from the wild.

Popular Native Australian Edibles to Grow

Here’s a selection of some of the most popular and accessible native Australian edibles you can consider for your garden:

• Finger Limes ( Citrus australasica ): These small, elongated citrus fruits are renowned for their caviar-like pulp that bursts with a zesty, tangy flavor. They can be grown as shrubs or small trees and are relatively easy to care for, preferring well-drained soil and full sun.

  • Harvesting: Fruits are ready when they are firm and slightly colored. Gently twist them off the branch.
  • Uses: Excellent in seafood dishes, cocktails, desserts, and as a vibrant garnish.

• Quandong ( Santalum acuminatum ): A hardy, small to medium-sized tree producing bright red, tart fruits with a large seed. Quandongs are drought-tolerant and can grow in a variety of soil types.

  • Harvesting: Fruits ripen from green to red. Harvest when they are fully colored and slightly soft.
  • Uses: Traditionally used in jams, pies, chutneys, and eaten fresh. The seeds can also be roasted.

• Bush Tomato ( Solanum species, e.g., Solanum ellipticum ): Several native tomato species offer small, often intensely flavored fruits. They are generally hardy and can be grown in pots or in the ground.

  • Harvesting: Pick when fruits are firm and have developed their characteristic color.
  • Uses: Can be eaten fresh, dried, or used in sauces and stews.

• Warrigal Greens ( Tetragonia tetragonioides ): Also known as New Zealand Spinach, this hardy, sprawling groundcover is a fantastic source of vitamins and minerals. It thrives in coastal areas and tolerates heat and some salt spray.

  • Harvesting: Regularly pick the young, tender leaves and shoots. Avoid older, tougher leaves.
  • Uses: Must be blanched or lightly cooked before eating to remove oxalates. Excellent as a spinach substitute in stir-fries, quiches, and pasta dishes.

• Native Raspberries ( Rubus species, e.g., Rubus parvifolius ): These smaller, more delicate berries offer a unique, often more tart flavor than their cultivated cousins. They can be grown as groundcovers or scrambling shrubs.

  • Harvesting: Pick when the berries are fully colored and easily detach from the plant.
  • Uses: Great for jams, pies, desserts, and eating fresh.

• Lemon Myrtle ( Backhousia citriodora ): Famous for its strong, sweet lemon scent and flavor, Lemon Myrtle is a beautiful small tree or large shrub. It prefers well-drained soil and protection from heavy frost when young.

  • Harvesting: The leaves are the most commonly used part. Harvest young, tender leaves for the best flavor.
  • Uses: Infuse in water for a fragrant tea, add to marinades, use in desserts, or dry and grind for a lemon-scented spice.

• Native Mint ( Mentha species, e.g., Mentha australis ): Several native mint species offer refreshing flavors, often with a subtle difference to common mints. They can be vigorous growers, so consider containing them in pots.

  • Harvesting: Pinch back stems regularly to encourage bushy growth and a continuous supply of leaves.
  • Uses: Use fresh in salads, drinks, desserts, or as a garnish.

• River Mint ( Mentha australis ): A particularly aromatic and refreshing native mint, often found growing near water.

  • Harvesting: Similar to other native mints, regular pinching will ensure a good harvest.
  • Uses: Excellent for teas, cocktails, and as a flavouring agent in savory dishes.

Caring for Your Native Edible Garden

Once established, your native edible garden will require minimal care:

• Watering: Water deeply but infrequently once plants are established, especially during dry periods.
• Weeding: Keep the area around your young plants free of weeds, which compete for water and nutrients.
• Pruning: Prune to maintain shape, encourage fruiting, or remove dead or diseased branches. For fruiting species, pruning can also improve air circulation and fruit quality.
• Fertilizing: Native plants generally don’t require heavy fertilization. A light application of a slow-release native plant fertilizer in spring may be beneficial if growth appears sluggish.
• Pest and Disease Management: Native plants are generally resistant to pests and diseases. If issues arise, try to use natural or organic methods to control them.

Incorporating Native Edibles into Your Kitchen: A Culinary Adventure

The beauty of growing your own bush tucker is the opportunity to experiment with its unique flavors. Here are a few simple recipe ideas to get you started:

Native Edible Recipe Collection

1. Finger Lime & Salmon Ceviche

A light and refreshing appetizer showcasing the vibrant burst of finger lime.

Ingredients:

• 200g fresh, sashimi-grade salmon, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh coriander
• 1-2 finger limes, pulp extracted
• 1 tbsp lime juice (regular lime, if needed)
• Salt and freshly ground black pepper to taste
• Optional: a pinch of chilli flakes

Instructions:

1. In a non-reactive bowl, combine the diced salmon, red onion, and coriander.
2. Gently add the finger lime pulp and lime juice.
3. Season with salt, pepper, and chilli flakes (if using).
4. Toss gently to combine, ensuring the finger lime "caviar" remains intact.
5. Cover and refrigerate for at least 15-20 minutes to allow the flavors to meld.
6. Serve chilled, garnished with a few extra finger lime vesicles if desired.

2. Warrigal Greens Stir-fry

A quick and healthy way to enjoy the nutrient-rich leaves of Warrigal Greens.

Ingredients:

• 2 cups fresh Warrigal Greens, blanched (see note below) and roughly chopped
• 1 tbsp olive oil or native oil (e.g., macadamia oil)
• 1 clove garlic, minced
• 1 cm ginger, grated
• 1/2 red capsicum, thinly sliced
• 1/4 cup snow peas
• 1 tbsp soy sauce or tamari
• 1 tsp sesame oil
• Cooked rice, for serving

Note on Blanching Warrigal Greens: To remove oxalates, bring a pot of water to a boil. Add the Warrigal Greens and cook for 1-2 minutes until wilted. Drain immediately and plunge into ice-cold water to stop the cooking process. Squeeze out excess water and chop.

Instructions:

1. Heat olive oil in a wok or large frying pan over medium-high heat.
2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add the capsicum and snow peas, stir-fry for 2-3 minutes until slightly tender-crisp.
4. Add the blanched and chopped Warrigal Greens. Stir-fry for another minute until heated through.
5. Drizzle with soy sauce and sesame oil. Toss to combine.
6. Serve immediately over cooked rice.

3. Quandong & Apple Crumble

A delightful twist on a classic dessert, featuring the tartness of quandongs.

Ingredients:

• 1 cup fresh or rehydrated quandongs, halved (remove seeds)
• 2 medium apples, peeled, cored, and chopped
• 1/4 cup sugar (adjust to taste, depending on fruit sweetness)
• 1 tsp cinnamon
• 1/2 cup plain flour
• 1/4 cup rolled oats
• 1/4 cup cold butter, cubed
• 2 tbsp brown sugar

Instructions:

1. Preheat your oven to 180°C (160°C fan-forced).
2. In a bowl, combine the quandongs and apples. Add the granulated sugar and cinnamon, toss to coat.
3. Pour the fruit mixture into a greased ovenproof dish.
4. In a separate bowl, rub together the flour, oats, and cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
5. Stir in the brown sugar.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 30-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Serve warm, with a dollop of cream or vanilla ice cream.

4. Lemon Myrtle Iced Tea

A refreshing and aromatic beverage perfect for a warm Australian day.

Ingredients:

• 1 litre boiling water
• 1/4 cup fresh Lemon Myrtle leaves (or 2 tbsp dried)
• 1-2 tbsp honey or sweetener, to taste
• Ice cubes
• Lemon slices, for garnish (optional)

Instructions:

1. Place the Lemon Myrtle leaves in a heatproof jug.
2. Pour the boiling water over the leaves.
3. Let steep for 5-10 minutes, depending on desired strength.
4. Strain the liquid to remove the leaves.
5. Stir in honey or sweetener until dissolved.
6. Allow to cool completely, then pour over ice.
7. Garnish with lemon slices if desired.

Conclusion

Growing native Australian edibles is more than just gardening; it’s an act of connection to the land, a celebration of unique flavors, and a contribution to a more sustainable future. By embracing the bounty of our own backyard, you can transform your garden into a vibrant, productive, and delicious ecosystem. So, roll up your sleeves, get your hands dirty, and embark on the rewarding journey of cultivating the bush tucker. Your taste buds, and the local wildlife, will thank you for it.