Australian Edible Native - Coastal Pack (punnets of 4)

Australia's coastal regions are home to a diverse array of edible native plants that have adapted to the harsh coastal environment. These plants not only thrive in sandy and saline soils but also offer unique flavours and nutritional benefits.

• Samphire, also known as sea asparagus or sea pickle, has succulent, salty shoots that make a delicious addition to salads or as a side dish.
• Karkalla, also called pigface, has fleshy leaves and vibrant flowers. It has a slightly sour taste and can be eaten raw or cooked.
• Saltbush, with its grey-green leaves, has a salty and herbaceous flavour that works well in soups, stews, or as a seasoning.
• Seaspray, also known as coast daisy or beach aster, has tender leaves with a hint of saltiness and can be used in salads or cooked dishes.
• Sea kale, characterized by its thick, waxy leaves, has a mild and slightly bitter taste, often enjoyed blanched or sautéed.
• Sea rocket, with its peppery flavour, adds a zesty kick to dishes like salads or pestos.
• Sea purslane, a low-growing succulent plant, has a tangy and salty taste that pairs well with seafood or in salads.