Home-Grown Native Plants: A Delicious Sustainable Garden Options
In the heart of South Melbourne Market, Nornie Bero opened Mabu Mabu, a stall selling Indigenous flavors, last November. After 20 years of working as a chef, Nornie is relishing the chance to embrace her cultural identity and use Indigenous ingredients.
Growing Australian Indigenous Plants
To grow and use Australian Indigenous plants such as Coastal Saltbush, Murnong, Vanilla Lily, Warrigal Greens, and Appleberry for cooking, you need to follow specific cultivation guidelines suited to each species.
Site Selection and Soil
Choose a location that meets the sunlight and soil preferences of the plant—most Australian Indigenous plants thrive in well-draining soils and can tolerate poor nutrient conditions. Coastal Saltbush, for instance, is tolerant of salty and dry soils. Adding a soil improver or organic matter into the planting hole helps plants like Murnong and Vanilla Lily establish better.
Planting Steps
Dig a hole twice as wide as the plant’s root ball and slightly deeper than its height. Water the plant in the pot thoroughly before planting. Place the plant in the hole and backfill gently, ensuring no air pockets remain. Apply a 5–7.5 cm thick mulch layer to retain moisture and suppress weeds. Water regularly until the plant is established, especially in drier climates.
Climate Adaptation
These plants are adapted to various Australian climates: from coastal to inland semi-arid zones. For example, Warrigal Greens prefer well-drained soil and some shade, while Coastal Saltbush thrives in full sun and salty conditions.
Seasonal Timing
Aim to plant in autumn or winter after rain when the soil is moist. Regular watering is important early on, but once established, these natives generally need less water due to their adaptation to local conditions.
Cooking with Australian Indigenous Plants
Coastal Saltbush (Atriplex cinerea)
Leaves are salty and can be used fresh as a leafy green or cooked similarly to spinach. They are great for salads, steamed dishes, or as a flavor enhancer in savory meals.
Murnong (Microseris lanceolata)
Known as yam daisy, its tubers were traditionally harvested and cooked or roasted by Indigenous Australians. Tubers can be boiled or roasted like potatoes.
Vanilla Lily (Arthropodium spp.)
The bulbs or tubers can be eaten raw or roasted; they have a sweet vanilla-like flavor. The leaves are sometimes used as wraps for cooking.
Warrigal Greens (Tetragonia tetragonioides)
A nutritious leafy green that needs to be cooked (to remove oxalates) before eating. It is commonly used like spinach in sautés, soups, and stews.
Appleberry (Billardiera scandens)
The fruits are sweet and can be eaten fresh or used in jams and desserts. Leaves are not usually eaten; focus is on the berries.
By following these cultivation basics and culinary uses, you can successfully grow and cook with these traditional Australian Indigenous plants.
Supporting Local Biodiversity
Incorporate these plants into garden designs aimed at supporting local wildlife and promoting biodiversity. Consult local Indigenous knowledge or native plant societies for specific growing advice tailored to your region. Buy native plant seedlings from local nurseries familiar with Indigenous plants. Some plants like Warrigal Greens benefit from blanching (brief boiling) before further cooking to reduce bitterness.
The oldest food culture on Earth, originating from Australia, is gaining popularity. High-end restaurants like Attica, a world-renowned fine diner, have long championed Indigenous ingredients in their dishes. Smart new eateries like Navi and Sunda are finding new ways to bring Indigenous ingredients to diners.
So, why not give Australian Indigenous plants a try in your garden and kitchen? Embrace the unique flavors and rich history of Australia's native ingredients.
- By following specific cultivation guidelines for plants like Coastal Saltbush, Murnong, Vanilla Lily, Warrigal Greens, and Appleberry, you can grow Australian Indigenous plants for cooking purposes.
- The site selection and soil preferences vary among Australian Indigenous plants, with most thriving in well-draining soils and tolerating poor nutrient conditions.
- To cook with Australian Indigenous plants, one can use Coastal Saltbush leaves as a salty leafy green or flavor enhancer in savory meals, Murnong tubers boiled or roasted like potatoes, Vanilla Lily bulbs or tubers eaten raw or roasted with a sweet vanilla-like flavor, Warrigal Greens cooked to remove oxalates before eating, and Appleberry fruits eaten fresh or used in jams and desserts.
- Garden designs incorporating these plants can support local wildlife and biodiversity while promoting the use of unique Indigenous ingredients in the kitchen. High-end restaurants and new eateries are incorporating these ingredients, offering a taste of Australia's ancient food culture.
