Domestic cultivation of five local, edible flora species
In the heart of Victoria, a culinary revolution is taking place as some of the smartest new restaurants embrace Australia's oldest food culture. This ancient cuisine, featuring ingredients such as warrigal greens, finger lime, and lemon myrtle, is gaining popularity, and home cooks can now join in this exciting gastronomic journey by growing and using edible Indigenous Australian plants.
**1. Desert Lime (Citrus glauca)**
Preferring well-drained soil and a warm, dry climate, the desert lime is an easy plant to grow at home. Its unique citrus flavour makes it a fantastic addition to marmalades, jams, and desserts, while its high vitamin C and antioxidant content make it a healthy choice.
**2. Finger Lime (Citrus australasica)**
With its "caviar-like" pearls bursting with citrus flavour, the finger lime is a popular ingredient in fine dining. This subtropical to temperate plant requires regular watering and protection from extreme temperatures. It's rich in vitamin C and flavonoids, making it a nutritious choice for your meals.
**3. Lemon Myrtle (Backhousia citriodora)**
Lemon myrtle thrives in a warm, humid climate and is an excellent choice for those seeking a unique flavour in their teas, marinades, and desserts. Its leaves can also be used as a natural insect repellent, making it a versatile plant to have in your garden.
**4. Davidson’s Plum (Davidsonia pruriens)**
The deep, rich flavour of the Davidson's plum, often compared to a combination of plum and cherry, makes it an ideal ingredient for jams, sauces, and desserts. This tropical to subtropical plant requires regular watering and protection from strong winds. Its high antioxidant content and potential anti-inflammatory properties make it a health-conscious choice.
**5. Wattleseed**
Wattleseed, a rich source of protein and fibre, can be used in baked goods, like bread and cakes, and as a coffee substitute. Its nutty flavour adds a unique twist to your favourite recipes. To grow wattleseed from seed, provide well-drained soil, regular watering, and full sun.
By growing these plants and incorporating them into your cooking, you can experience the rich flavours and nutritional benefits of Indigenous Australian cuisine. Resources like Tucker Bush and local gardening communities can provide additional guidance and recipes to help you get started.
Meanwhile, Nornie Bero, a Torres Strait Islands-born chef, is making Indigenous flavours more accessible by opening Mabu Mabu stall at South Melbourne Market last November. Bero's innovative dishes, such as samphire and warrigal greens pesto, saltbush chimichurri, and native ingredient-infused hummus, are a testament to the exciting possibilities of Australia's Indigenous cuisine.
With the growing popularity of Indigenous Australian plants, it's an exciting time to explore this unique and flavourful cuisine. So why not give it a try and embrace the rich cultural heritage that these plants offer?
- Incorporating edible Indigenous Australian plants like the desert lime in your home-and-garden and cooking can provide a delightful new dimension to your food-and-drink, elevating your lifestyle with the unique flavors of Australia's ancient cuisine.
- As the popularity of Indigenous Australian cuisine continues to grow, exploring exotic ingredients such as Nornie Bero's samphire and warrigal greens pesto, saltbush chimichurri, and other native plant-infused dishes at food-and-drink establishments like Mabu Mabu is an exciting opportunity to immerse oneself in Australia's rich cultural heritage.
