A salty, slightly bitter flavour

Native to the dry areas of inland Australia, Saltbush has large blue-grey leaves which can be used as a wrap, or primary ingredient in a wide range of dishes.

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Fresh or blanched Saltbush leaves can be used as a wrap around meat and seafood, imbuing the protein with unique flavour when steamed or grilled. They can also be used to add a savoury flavour to salads or as a leafy bed for grilled meat or vegetables. They are an excellent salt substitute and can be dried and ground into flavoursome rubs and dukkha. In this form that are a great addition to breads, savoury pastries, pasta and risotto.


Large grey-green leaves with pale veins


To maintain freshness, store Flowerdale Farm Saltbush between 1-5 degrees C. Rinse lightly under cold clean water before use.


70g tamper evident punnets provide long shelf life and easy-to-use convenience for individual retail customers and wholesale clients.


Flowerdale Farm Saltbush leaves are available year round