Old man saltbush
솔트부시
ⓒ
Photo: Kevin Thiele from Perth, Australia · CC BY 2.0 · Original file (Wikimedia Commons)
A silvery shrub from the Australian desert whose leaves, as the name says, taste of salt. It used to be sheep feed, but now chefs use it instead of salt. In Australia, lamb raised on these leaves is a delicacy.
Flavor and aroma
- It has a gently salty, earthy herbal taste.
- It has aromas like dried grass (alfalfa), green tea and kelp.
Fun facts
- It comes from the dry regions of Australia and grows well even in drought and salty soil.
- For a long time it was used only as sheep feed, until it was rediscovered as a food ingredient.
- Aboriginal Australians have used it as food and medicine for hundreds of years.
In the kitchen
Raw
- Add it to salads.
Drinks
- Infuse it in gin, vodka or white rum and mix with tonic water.
Cooking
- Lay the leaves underneath when roasting lamb or fish, or wrap meat or fish in them. Use it to stuff chicken too.
- Blanch it or add it to stir-fries. It can also be battered and fried.
Seasoning
- Use dried, ground leaves instead of salt. Add it to bread dough too.
Goes well with
LambFishChickenGin
Tips
- Fresh leaves keep about 5 days in the fridge; dried leaves keep about 4 months in an airtight container.
Season
We're still checking the season. We'll add it once we find a source.
Details
- Korean name
- 솔트부시
- English names
- old man saltbush
- Scientific name
- Atriplex nummularia
- Family
- Amaranthaceae
- Genus
- Atriplex
Show sources for this page
References for this herb
- Warndu
- Specialty Produce
- Australian Superfoods
- Mountain View Nursery
- 서호주 박물관
Name and classification
Photo
Kevin Thiele from Perth, Australia · CC BY 2.0 · Original file (Wikimedia Commons)