(Atriplex Nummularia)Dried Saltbush leaves are beautiful on roast leg of lamb, with fish and seafood dishes and give a lovely flavour to casseroles and stews.
When mixed with Lemon Myrtle or Bush Tomato a variety of unusual recipes can be achieved, particularly with vegetables.
The Saltbush grows well in dry arid areas and retains a salty flavour in its leaves.
To use Saltbush with lamb, mix a small portion of the Saltbush up with a good oil, and then rub into the lamb before baking.
As with most Australian herbs, only a small portion is required to bring out a wonderful taste.