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