Saltbush GroundAustralian Native Herb
Australian Native Saltbush has 20% less sodium by weight than table salt.
Other Common Names
Old Man Saltbush. Botanical Name: (Atriplex nummularia)
Description & Use
There are around 60 species of saltbush growing in semiarid areas around Australia. The largest is the one we call “Oldman Saltbush.” It is an evergreen shrub that can grow to 10 feet (3 m) tall and may have a diameter almost equal to its height. The leaves are 1⁄2 to 11⁄4 inches (1 to 3 cm) long and have a scaly coating that gives them an attractive gray appearance, a little like sage. The shape of the leaves can range from quite round to elliptical.
Besides saltbush’s use as a salt substitute, in an interesting marketing twist, some lamb producers in Australia are selling “Saltbush Lamb.” The assertion is that lamb fed on saltbush will yield a particularly tasty and succulent meat. When it comes to cooking with saltbush, in addition to its obvious sodium content, its flavor is a little like thyme and parsley. Saltbush can be added to all savory foods such as soups, casseroles and roasts, with or instead of salt. Herbie likes to include it in a spice rub with paprika, pepperberry, wattleseed and lemon myrtle for seasoning seafood.
Product of Australia.
Nutrition information applies only to Saltbush.
- 1 cup raw shelled macadamias,
- 1 teaspoon Herbie’s Spices saltbush,
- 1/2 teaspoon Herbie’s Spices ground wattleseed,
- 1/4 teaspoon Herbie’s Spices akudjura,
- 1/2 teaspoon Herbie’s Spices ground coriander seed,
- 1/4 teaspoon brown sugar,
- 1/4 teaspoon Herbie’s Spices Kashmiri chilli powder,
- 1/2 teaspoon salt (optional)
- 2 teaspoons macadamia or olive oil
- Heat oven to 200 C. Combine the spices and sugar in a bowl with the oil, add the nuts and stir well to combine.
- Lightly oil an oven tray and spread the nuts in a single layer.
- Bake for 15 minutes, removing the tray to shake and turn the nuts once or twice, until nuts just begin to colour.
- Once cool, store airtight, or serve straight from the oven.