The round silvery-green toothed-edge leaves are the reason Australian Lamb is world renowned. Use as a direct substitute for salt if you’re on a low sodium diet. There is also an emerging trend of using it to flavour beer and spirits.
Saltbush leaves are fleshy with a salty, herbal flavour, and are very versatile. Use fresh leaves in salads or as a bed for roasting meats (it’s great with lamb) or fish, toss them into stir-fries, dip them in batter and fry them.
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