Saltbush
Atriplex spp. (esp. A. semibaccata, A. cinerea, A. nummularia)
Also known as: Saltbush, Ruby Saltbush, Creeping Saltbush, Old Man Saltbush, Grey Saltbush
'Atriplex' comes from the Greek for 'saltbush'. The common name is self-explanatory: these plants thrive in saline or alkaline soils and accumulate salt in their tissues, giving them a pleasantly salty flavour without the need to add seasoning. Saltbush is a genus of sprawling or erect shrubs and subshrubs native to arid, semi-arid, and coastal regions of Australia. They are quintessential plants of the Australian interior and coastal dunes, tolerating both salt spray and extended drought. The fleshy, grey-green or silvery leaves are coated in tiny salt-filled bladder cells. Ruby saltbush (A. semibaccata) is particularly prized for its sweet red berries as well as its edible leaves. Old Man Saltbush (A. nummularia) has been celebrated in fine dining circles for its complex, salty, mineral flavour.
When to Forage
Leaves year-round; berries (on A. semibaccata) in summer and autumn.
Cautions
High salt content – those on sodium-restricted diets (hypertension, kidney disease, heart failure) should consume sparingly. Some Atriplex species contain oxalates; consume in moderation rather than large quantities. Safe for most people in culinary quantities.
Nutrition
Rich in minerals: sodium, potassium, calcium, and iron. Contains vitamins A and C, beta-carotene, and flavonoids. The berries of A. semibaccata provide simple sugars and antioxidants. The high mineral density makes saltbush a useful electrolyte food.
How to Identify
- Sprawling or upright shrubs; leaves are fleshy, oval to elongated, grey-green to silvery-white, covered in a fine, mealy or granular texture (the salt-sequestering bladder cells).
- Taste a leaf: unmistakably salty with a mineral, almost salty-bitter complexity.
- Ruby saltbush (A. semibaccata): a low, creeping form with small red fleshy berries that turn deep red when ripe.
- Old Man Saltbush (A. nummularia): a large shrub with prominent silvery-grey rounded leaves, found in coastal and inland regions.
Lookalikes
Related chenopod family plants with a similar silvery appearance. Some species are edible; not a safety concern in coastal settings.
A related plant with mealy leaves and edible young shoots. Contains oxalates; cooking is recommended.
How to Forage
Pick young leaves and stem tips with fingers. The leaves are best fresh, used as a seasoning in cooking – they need no added salt. Berries of A. semibaccata can be eaten raw off the plant or dried. Harvest from areas away from industrial agriculture or road spray.
Recipe — Saltbush-Crusted Roasted Cauliflower Steaks
Ingredients: 1 large head cauliflower, cut into 2 cm thick steaks; 1 large handful fresh saltbush leaves; 2 cloves garlic; 3 tbsp olive oil; lemon zest; 1 tsp smoked paprika; cracked black pepper (no added salt needed). Method: Finely chop or crush the saltbush leaves with the garlic, olive oil, and smoked paprika to make a rough paste. Stir in the lemon zest and cracked pepper – do not add salt, as the saltbush provides it. Brush the paste generously over both sides of the cauliflower steaks. Place on a lined baking tray and roast at 200°C for 20–25 minutes, flipping once, until golden and tender. Serve with a simple salad and a lemon wedge.
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