Saltbush

Scientific or Latin Name: Atriplex mummularia

Our Saltbush is grown in South Australia by Indigenous Australian growers within our supply chain. This species is often called Old Man Saltbush.

The leaves of the Saltbush are dried and ground and provide us with a unique seasoning that gives that  essential umami element to food - instead of using salt.

Use as a salt substitute in anything and everything!  Add it onto the top of a focaccia or a sourdough for both flavour and nutritive value. Combine with other herbs for a special spice mix. Add the dried, ground leaves to aolis or dressings.  Make a Saltbush and Pepper Squid or sprinkle of hand cut chips and it is perfect to rub on a prime cut before grilling or roasting.

The plant absorbs the salts of sodium, calcium, potassium and magnesium in its leaves and is also an excellent source of protein, vitamins and contains beneficial calcium and other trace minerals. and is a rich source of antioxidants. And using Saltbush as a salty taste for food seasoning, provides these salts that also happen to be hard to come by in other foods but are essential for human health.

The actual sodium level in Saltbush, despite it's name and growing habits, is a fraction of the sodium found in table salt for example -  630mg per 100 g in Saltbush compared to 37800mg per 100g for cooking salt! Of course no-one would ever consume 100g of salt or saltbush in one helping. Let's break it down to a per serve ratio of 2g (approx 1 teaspoon)