Bush Foods

We grow both native and introduced species of bush foods, all with their own unique texture and flavour profile. Our range consists of succulents and leafy greens, most of which are halophyte plants, and have a wonderful natural saltiness reminiscent of the ocean.
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  • Barilla Saltbush

    Barilla Saltbush

    When you want to add a touch of the native Australian bush to your meal, start with the salty, herbal leaves of Barilla Saltbush. A lovely addition to a salad or as a bed for roast meats.

    • Slender, ocean coloured, fleshy leaves. Reminiscent of sage.
    • Salty, herbal flavour.
  • Beach Mustard

    Beach Mustard

    Imagine the flavour of mustard, delivered in the shape of a juicy succulent. With a hint of salt, try using Beach Mustard when you're looking for a unique replacement for mustard.

    • A juicy succulent, green coloured & smooth in texture.
    • A unique hot mustard flavour with a hint of salt.
  • Crystal Iceplant

    Crystal Iceplant

    Add a stunning visual experience to your meal with the glistening and frosty appearance of Crystal Iceplant. This thick and succulent plant is slightly sweet and salty. A real crowd pleaser.

    • Thick and succulent with frost-like covering.
    • A fresh flavour with a slightly sweet and salty crispness.
  • Heart Leaf Iceplant

    Heart Leaf Iceplant

    For a little wow factor, add Heart Leaf Iceplant to your meal for its fat, succulent green leaves and gorgeous rose-red blooms. It will add a slightly sour but refreshing taste profile. Also known as Baby Sun Rose.

    • Fat, fleshy, ovate leaves that are smooth in texture.
    • A slightly sour but refreshing taste.
  • Karkalla

    Karkalla

    When you're looking for something unique to add to your stir fry or alongside fresh seafood, Karkalla's plump, slender leaves will add juiciness, crunch and a lightly salted flavour. Also known as Pigface.

    • Slender leaves that are plump, juicy and crunchy.
    • Light salt flavour.
  • Marsh Saltbush

    Marsh Saltbush

    Marsh Saltbush is the unique and delicate cousin of well-known Barilla Saltbush. Not only is this variety of Saltbush underpinned by its well regarded salty and herbaceous flavour, but it’s rose-pink stem makes it one of Australia’s most attractive and underutilised native foods.

    • Marsh Saltbush is a native plant with delicate, silver-grey leaves, which have a somewhat metallic appearance. Marsh Saltbush is regarded for its beautiful rose-pink stem.
    • Marsh Saltbush provides the much-loved soft, salty and herbaceous flavour.
  • Old Man Saltbush

    Old Man Saltbush

    Try tossing Saltbush into stir fries or using its dried leaves to make a seasoning, for a salty and herbaceous flavour. Its flat, side and fleshy leaves have traditionally been used medicinally as a skin cleanser for sores, burns and wounds.

    • Flat, wide and fleshy leaves with a soft texture. Leaves are a beautiful ocean, grey-blue.
    • This versatile herb has a salty and herbaceous flavour.
  • River Mint

    River Mint

    Used fresh or dried, River Mint offers an intense mint flavour. It presents beautifully infused in tea or as a bush substitute for mint, and has traditionally been used medicinally.

    • Small and delicate leaf, similar to common basil.
    • Intense mint aroma and flavour, more like spearmint than traditional mint.
  • Samphire

    Samphire

    This lovely Australian native succulent has a distinct crisp and salty taste. With its vibrant green stalks, Samphire (also known as Sea Asparagus) pairs well with seafood and is great in pestos or used as a garnish.

    • Bright, fleshy leaves, crunchy in texture. Foliage is long and reminiscent of asparagus.
    • Aromatic, with a distinct crisp and salty flavour.
  • Sea Blite

    Sea Blite

    Often eaten fresh, Sea Blite is pleasantly salty and adds the texture of a light crunch. Consider Sea Blite for salads, as a garnish or even try pickling.

    • Visually reminiscent of rosemary but with a light, crunchy texture.
    • Pleasantly salty with a wonderful crunch.
  • Sea Parsely

    Sea Parsely

    Similarly flavoured to common parsley, Sea Parsley adds a dimension of saltiness. This herb goes well in soups, dressings, flavoured butters and in seafood dishes.

    • Dark, shiny foliage. Similar shape to commonly used flat leaf parsley.
    • Peppery flavour, much like common parsley, but with a hint of salt.
  • Sea Purslane

    Sea Purslane

    With a hit of salt and a slightly bitter flavour, Sea Purslane is a salty succulent that presents beautifully in a salad, pickled, as a garnish or even cooked like a common vegetable. It's mostly used raw, and provides a crunch.

    • Succulent and juicy. This ovate leaf is bright green and crunchy in texture.
    • Salty with a slightly bitter flavour.
  • Warrigal Greens Bulk

    Warrigal Greens Bulk

    Warrigal Greens is Australia's answer to common English spinach, and provides a fresh grassy flavour. Enjoy this green beauty in the same way as its traditional counterpart, in stir fries, soup and stews.

    • Green, fleshy leaves in a triangular shape.
    • An initial grassy taste, with metallic after tones.
  • Warrigal Greens Leaf

    Warrigal Greens Leaf

    Warrigal Greens is Australia's answer to common English spinach, and provides a fresh grassy flavour. This particular option is the leaf only, having been trimmed, and is great sauteed, used in asian-inspired dishes.

    • Large tender leaf.
    • An initial grassy taste, with metallic after tones.
  • Warrigal Greens Tips

    Warrigal Greens Tips

    Warrigal Greens is Australia's answer to common English spinach, and provides a fresh grassy flavour. The trimmed tips are perfect as a garnish on your meal.

    • Green, fleshy leaves in a triangular shape.
    • An initial grassy taste, with metallic after tones.