Cooking with Saltbush
If you haven't had a crack at cooking with saltbush yet, you're missing out. This Aussie native herb punches well above its weight in the flavour department—earthy, a bit salty, and seriously good. Whether you're roasting up a hunk of meat, firing off some veggies, tossing together a pasta, or even baking bread, saltbush gives your food that extra bit of bush magic.
It’s not just about taste either—getting saltbush into your meals is a solid way to celebrate real Aussie ingredients and put a native twist on your everyday cooking. Keen to give it a go? Here's how you can start using it in your kitchen today.
And if you're chasing the good stuff, you’ll find it at www.terrablendz.com.au
Saltbush Roasts: Big Flavour, Easy Feed
Want to take your Sunday roast from good to bloody beaut? Use saltbush as part of your rub. Grab some Dried Saltbush (Atriplex Nummularia) and mix it with rosemary, thyme, and garlic powder. Give your beef, lamb, or chook a good rub-down with that mix after a splash of olive oil. Make sure it’s covered properly—don’t be shy with it. or grab any of our handcrafted native rubs and seasoning right here - Australian Native BBQ Rubs & Australian Native Seasoning!
As it cooks, the saltbush helps lock in the juices and builds a ripper crust that smells like heaven and tastes even better. For lamb, throw in a pinch of mint. For poultry, add lemon zest or some dried Lemon Myrtle to brighten things up.
Once it’s roasted, let the meat rest before slicing—this keeps it juicy and tender. Serve it with some roasted veg or a crisp salad, and you’ve got a feed that’ll knock everyone’s socks off.
Saltbush Veggies: Simple, Savoury, Satisfying
Roasted or grilled root veg—think sweet potatoes, carrots, parsnips—get a serious upgrade with a hit of saltbush. Just toss them in olive oil, saltbush, garlic, and your favourite herbs, then into the oven or on the barbie.
The saltbush adds a savoury depth that brings out the veg’s natural sweetness. Want to level it up? Mix in a bit of Lemon Myrtle or Pepperberry. It’s tasty, good for you, and makes those everyday sides something worth talking about.
Saltbush Pasta: A Bush Twist on an Old Favourite
You wouldn't think pasta and saltbush go hand in hand, but they do—big time. Add a bit of ground saltbush to creamy sauces like Alfredo, or chuck it into a homemade pesto with basil, pine nuts, and Parmesan. You’ll get a subtle earthy flavour that sets your pasta apart from the same-old stuff.
You can even knead saltbush straight into your pasta dough if you’re making it from scratch. Works great with fettuccine or ravioli. A quick dusting on top of cooked pasta works a treat too.
Saltbush Baking: Bread and Muffins with a Bush Edge
If you’re into baking, saltbush can turn your basic savoury muffins or bread into something pretty special. Start with a small amount and work your way up to find your sweet spot. It’s a great match for cheese, olives, or even sun-dried tomatoes.
Chuck it into your next batch of damper, scrolls, or muffins for that unmistakable Aussie bush twist. It’s simple, but it hits different.
Saltbush Stews: Full-Bodied and Bush-Ready
Chilly night? Stew on the stove? Saltbush has your back. Add it to the pot while your beef stew or veg soup is simmering, and it’ll bring that earthy bush flavour right through the dish.
It blends in beautifully with other hearty ingredients and gives your broth a solid depth. It’s the kind of meal you want after a long day—warm, satisfying, and full of flavour.
Cooking with Saltbush
At the end of the day, saltbush is a dead-set legend in the kitchen. It’s easy to use, packed with flavour, and brings something uniquely Aussie to your cooking. Roasts, veg, pasta, bread, or stews—whatever you're rustling up, saltbush is a game-changer.
Grab yourself a jar of Dried Saltbush (Atriplex Nummularia) or Bush Salt (with Saltbush) and give it a go. You’ll find it all at www.terrablendz.com.au.
