Bush tucker: Australia's edible plants

If you get peckish while on walkabout

From indigenous mountain pepper to the introduced dandelion, Australia has a vast selection of edible plants.

Ranging from rare native plants to common garden weeds, find out what plants you can safely consume.

Native - Ranging from rare native plants to common garden weeds, find out what plants you can safely consume

River mint - Mentha australis is a small herb with white and lilac flowers. It is aromatic, like its introduced counterparts.

Coughs - It is found in shaded areas near rivers and creeks and has been used to treat coughs, colds and stomach ailments.

Mountain pepper - Tasmannia lanceolata originated from Tasmania and the rainforests of south-eastern Australia

Ground - Both leaves and pepper berries can be consumed. The leaves and berries can be dried and ground up and added to food.

Wattleseed - Acacia victoriae is one of the acacia family that produces edible seeds, however, must be processed before consumption.

Flour - It brings a nutty flavour to breads and cakes after being roasted, ground, and added to flour.

Saltbush - Atriplex nummularia Is used to add a salty flavour to dishes like roast lamb, seafood, vegetable dishes, casseroles and stews

Foilage - The bush has silvery-grey leaves and is a perfect hardy, low-maintenance garden addition.

Dandelion - Taraxacum officinale is a common garden weed and the most recognisable edible plant.

Flower - The flower petals can be sprinkled over salad, while the leaves can be cooked like spinach and eaten.

Chickweed - Stellaria media is a herbaceous winter green rich in vitamins A, B, and C. It is also a good source of Omega 6 fatty acid.

Salad - The leaves can be added to a fresh salad or cooked. In the past, it was also used to treat itchy skin conditions.

Wild brassica - Of the Brassica species, this weed is similar to its relatives - broccoli, cauliflower, and kale.

WInter - A good source of vitamins C and A, this plant can be found year-round but tastes best in the colder months.

Wild fennel - Foeniculum vulgare is similar to your garden variety fennel, however it flowers and grows to almost 2m tall. Anise-like flavours come from its dried seeds and pollen, and great for spicing meat up.

Eaten -

Although there is no bulbous base, the fronds and stalks of wild fennel can be cooked and eaten in the same way as garden fennel and has a similar taste.

Wood sorrel - Oxalis is a small, herbaceous ground cover, very similar to clovers. The difference being wood sorrel leaves are shaped like hearts, whereas clover leaves are shaped like teardrops.

Garnish - Perfect for a garnish, this plant has a zesty flavour. It should not be eaten in large quantities as it contains oxalic acid which has been linked to kidney stones.

Sheep sorrel - Rumex acetosella, like oxalis, has a citrus-like tang. But also should not be eaten in large amounts.

Soup - It can be used in salads, cooked, and even added to soups.

Blackberry - Rubus fruticosus is a weed and a pest, but it produces a delicious fruit during summer and autumn.

Super fruit - They're considered a super fruit because they are high in vitamin C, with a lot of folates or folic acid.

Nettle - Urtica urens are well known for their stinging leaves that leave you itching for hours. But they are also edible.

Tasty - After disarming the nettles in hot water for 30 seconds, nettles can be handled like any other green.

Purslane - Portulaca oleracea is a native Australian succulent that is high in Omega 3.

Acid - Although like wood and sheep sorrel, it contains oxalic acid, and it is recommended in small quantities.

Mallow - A part of the Malva species, all mallow, big and small, short and tall, is edible.

Fresh - It can be cooked and eaten much like spinach or added fresh to a salad.