Sharon Winsor

Native Salt Bush by Indigiearth

$16.00 AUD

Temporarily out of stock

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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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* We do not refund for change of mind purchases or incorrect size/item choice selection

* Refunds are only issued if the item is deemed damaged or faulty

* Click here for full returns information

* Welcome to Country is a not-for-profit marketplace

* 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

  • On all orders over $99

  • Benefitting Indigenous artists and communities

  • Contributes to employment, economic and wellbeing outcomes

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