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Plant descriptions

A great descriptive list from Tukka

Anisata

Anethoela anisata
Taste: Delicate aniseed flavour from the leaves.
Where from: Rainforests along the east coast.
Bonus: Related to the Lemon and Cinnamon Myrtle. Also known as Aniseed Myrtle.
 

Blue Quandong

Elaeocarpus grandis
Taste: The flesh is a deep red and has a rich berry taste with a spicy finish.
Where from: Rainforests in southeast QLD.
Bonus: The berries are metallic blue a little bigger than a blueberry, with a large stone.
 

Black Apple

Planchonella Australis
Taste: Deep purple, red flesh, tart crab apple flavour with high tannins.
Where from: Rainforests in southeast QLD.
Bonus: The fruit has a huge stone and very little flesh.
 

Bush Tomato

Solanum centrale
Taste: Spicy piquant flavour, similar to concentrated sun dried tomatoes with strong tamarillo/caramel character.
Where from: Central desert regions.
Bonus: The plant dies in humidity. Also known as Akudjura in its ground form, Desert raisin or Desert tomato.
 

Cinnamon Myrtle

Anethoela anisata
Taste: Delicate aniseed flavour from the leaves.
Where from: Where From" -->Rainforests along the east coast.
Bonus: Related to the Lemon and Cinnamon Myrtle. Also known as Myrtlifolia.
 

Davidson Plum

Davidsonia pruriens
Taste: Sharp acidic plum taste.
Where from: Rainforests of northern NSW, southern and far north QLD
Bonus: t's related to the pine family. The fruit contains two flat and very hard seeds (they look like stingrays).
 

Desert lime

Eremocitrus glauca
Taste: True citrus bite with a distinctive and concentrated lime flavour closed aligned to the West Indian lime.
Where from: A native to the Brigalow Belt of central QLD and SA.
Bonus: The fruit is dark green in colour with a porous skin.
 

Finger lime

Microcitrus australasica
Taste: A citrus flavour between lime and grapefruit.
Where from: Rainforests in northern NSW and southern QLD.
Bonus: Grows from a spiny shrub, the fruits are slender and cylindrical and can be green, red or orange. The flesh is made up of many globules, similar in touch and appearance to caviar. Also known as Rainforest lime.
 

Illawarra Plum

Podocarpus elatus
Taste: Plum/cherry characteristics with a little less sweetness and a pleasant yet subtle resinous quality.
Where from: Eastern seaboard rainforest from southern NSW to southern QLD.
Bonus: High in vitamin C and is a fruit of the 'Brown Pine'.
 

Kakadu Plum

Terminalia ferdinandiana
Taste: Mild apricot flavour with a mango-style stone.
Where from: Found in the Kakadu region of NT to the Kimberley's in northwest Australia.
Bonus: It's an olive-sized green fruit. In 1982 it was discovered to be the world's highest source of vitamin C.
 

Lemon Aspen

Acronychia acidula
Taste: Strong citrus flavour with tart aftertaste flavours of eucalypt and honey.
Where from: Tropical northeast, eastern and far north Queensland.
Bonus: The aspen family of trees is the evolutionary precursor to the citrus family.
 

Lemon Eucalypt

Eucalyptus staigeriana
Taste: A lemon flavour but without the acid background of the common lemon.
Where from: Monsoon rainforests in far north QLD and NT.
Bonus: The leaf oil is one of the purest sources of lemon oils. Also known as Lemon Wardnee, Lemon Ironwood.
 
Backhousia citriodora
Taste: Smooth blend of lemon and lime with a spicy, highly aromatic lemongrass accent.
Where from: Rainforest tree from the east coast of Australia.
Bonus: It looses almost all its volatile oils (and hence its flavour) if cooked at too high a temperature.
 

Lilly Pilly

Syzygium luehmanii
Taste: Distinctive clovey, fruity taste with a spicy backbone.
Where from: Southern NSW through to northern QLD.
Bonus: It's related to the clove and there are over 60 varieties of edible Lilly Pilly ranging from the very bland to the highly fragrant. Riberry, Small Leaf Lilly Pilly and Cherry Alder.
 

Macadamia Nut

Macadamia integrifolia
Taste: It's an oily and delicious nut.
Where from: Eastern cost of Australia.
Bonus: It was first produced commercially around 1900 in Hawaii. It took until 1963 for commercial development to begin in Australia. High in fat, but cholesterol free. QLD Nut, Bush Nut.
 

Muntries

Kunzea pomifera
Taste: Granny Smith apple flavour with a sweet sultana finish and a hint of spice.
Where from: Coastal and inland sand dunes near the VIC-SA border, inland to the Victorian Mallee and desert regions, and the SA Coorong region.
Bonus: Also known as Munthari, Native Cranberries.
 

Native Melon

Cucumis trigonus
Taste: Very mild flavour, with a melon-like texture.
Where from: Grows throughout Australia in flood plains.
Bonus: This is a ground creeper that will grow very quickly after rain to produce its fruit. The native melon is an ancient plant from Gondwanaland, and an ancestor of the rock melon and cantaloupe melon.
 

Native Mint

Prostanthera rotundifolia
Taste: A true mentha with a gentle and pleasing aftertaste, closer to peppermint than garden mint.
Where from: Northern NSW and southern QLD, also common in park and gardens around the country.
Bonus: Not to be confused with Cut Leaf Mint (or Native Sage), which has a very different flavour. We use the biological variety 'Prostanthera Rotundifolia'. Also known as Wild Mint, Mint Bush.
 

Native Sage

Cut Leaf Mint
 
Taste: Minty flavour, but it has a secondary aromatic pepper taste.
Where from: Found in NSW and VIC, but also grown in QLD.
Bonus: N/A
 

Native Tamarind

Diploglottis Australis
Taste: The fruit is delightfully tart, with a hint of mandarin and quite juicy.
Where from: Eastern seaboard of QLD and NSW.
Bonus: Small vivid orange berry with an outer shell like a lychee. It's native and was used by Aboriginal groups as a food. There is also a non-native Tamarind in the Kimberly region and Arnhem Land introduced by Indonesian fishermen in search of sea cucumbers.
 

Native Thyme

Taste: Complex flavour of thyme, tarragon and gum leaf.
Where from: Central QLD desert.
Bonus: N/A
 

Paperbark

Melaleuca quinquenervia
Taste: Not used as a food product.
Where from: Throughout Australia.
Bonus: Used to wrap food in order to keep them moist throughout slow baking process and giving a 'mushroom-smoked' flavour to the food. Also known as Melaleuca.
 

Pepperberry

Tasmanian lanceolata
Taste: True pepper taste, but more powerful and builds at the back of the palate.
Where from: It grows in TAS, with closely related species from NSW (Dorrigo Pepper) and QLD.
Bonus: Black berries, with a hot seed cluster and are bright red when crushed. Also known as Mountain or Tasmanian pepperberries.
 

Pepperleaf

Tasmanian lanceolata
Taste: Pepperry and slightly hot with an unusual fragrant, spicy, herby taste.
Where from: It grows in TAS, with closely related species from NSW (Dorrigo Pepper) and QLD.
Bonus: N/A. Also known as Mountain or Tasmanian pepperleaf.
 

Quandong

Santalum acuminatum
Taste: Tart apricot/peach flavour with a touch of cinnamon.
Where from: Throughout arid parts of Australia, but concentrated in SA.
Bonus: It is in no way related to the Blue Quandong of QLD. Also known as Native Peach or Desert Peach.
 

Sandpaper Fig

Ficus coronata
Taste: The fruit is deep purple with a fig-like taste.
Where from: It grows in rainforests overhanging creeks and billabongs in southeast QLD.
Bonus: It's called sandpaper fig because it has very rough leaves, similar to sandpaper.
 

Strawberry Eucalypt

Eucalyptus olida
Taste: Subtle strawberry flavour combined with the eucalyptus oils.
Where from: Northern NSW.
Bonus: This leaf can be used in both sweet and savoury dishes.
 

Sugar Bag

Native Bee Honey
Taste: Exceptional honey and mellow port flavour.
Where from: Northern NSW and southern QLD (this is the one we use, there are other kinds from different regions).
Bonus: This honey has a thin consistency and a higher sugar concentration compared with other honeys. Native Bees are stingless. A large hive may produce only one litre of this delicacy.
 

Warrigal Greens

Tetragonia tetragonoides
Taste: Similar to spinach, but a bit closer to green beans.
Where from: Coastal regions on sandy soil or in salt marshes and plains.
Bonus: Captain Cook dined on warrigal greens and stingray in 1770. The warrigal greens were eaten to stave off scurvy. Aboriginals have been eating this plant for thousands of years. The leaves of this ground creeper are arrow shaped and must be blanched before eating. Native Spinach or Tetragon.
 

Wattleseed

Acacia victoriae
Taste: Coffee/chocolate/hazelnut flavour.
Where from: Different varieties of Acacia grow almost everywhere in Australia. Wattleseed is usually taken from a particular dryland wattle.
Bonus: The seeds are roasted to bring out the flavour. There are over 600 species of Acacias (Wattle), of which, 40 are edible. The Wattle is Australia's national floral emblem. Also known as Wattle, Acacia.
 

Wild Hibiscus Flowers

Hibiscus sabdariffa
Taste: They have a raspberry/rhubarb/plum flavour with a firm texture.
Where from: Coastal regions all around the Bay of Carpenteria.
Bonus: These are the cullex of the flower, rather than the flower itself. Also known as Wild Rosella.
 

Wild Raspberry

Taste: Delicate and very pleasant raspberry flavour.
Where from: Northern NSW and southern QLD.
Bonus: They are very small raspberries and only fruit for a short time each year.

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