Sharon Winsor
Native Salt Bush by Indigiearth
$16.00
In stock and ready to ship
Salt Bush adapts to dry, salty soils and traditionally the seeds were ground by Aboriginal people for flour and made into a damper-style bread. The leaves are often used as a wrap for meat or fish, in salads or as a leafy bed for grilled meat and vegetables.
Suggestions for use:
- Serve with olive oil and bread platter
- Crust meats such as Kangaroo fillet. Dip small fillet into oil, press into saltbush Dukkha and cook in oven for approximately 20 minutes at 160 degrees. Cooking time will depend on oven and how you prefer your meat
- crust salmon fillets
- Sprinkle on salads
- Sprinkle on potato salad
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Express Post - $49.95 on orders $400 and over
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* Your purchase benefits Aboriginal and Torres Strait Islander artists and communities
* Fair licensing agreements and fair royalties paid
* Helping to keep the world’s oldest living culture strong