Brisbane Local Food

Growing local

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Comment by Dianne Caswell on February 24, 2016 at 18:49

Dave, the Samphire that I am growing is Rock, I am going to look seriously in the next few days into the Native species.

I have found a good website 'Native Tastes of Australia' today that has recipes and very good info on most of the Australian Bush Tucker Plants and how to us them, recipes included.

Don't know if you like Mint but I have a couple. Have you or anyone else done a Blog on Bush Foods before if so do you know how long ago it was as I would like to read more on the subject. 

Mint - Native Mentha australis and Native Mentha Diemenica

Comment by Dave Riley on February 24, 2016 at 11:01

I am growing the European samphire.(discussion): Rock Samphire (Crithmum maritimum). there are indigenous 'samphires' but they are a different species --such as that grown at Snowy River Station.

Hard to grow from seeds I found but I did buy a potted plant and made a couple of cuttings.

It likes sand and salt so it supposedly suits my outback. But I wouldn't say it thrived. I occasionally throw some salty water at it (teaspoon per pint).

Mine is very tasty but I don't have enough to harvest for a meal.

I'm keen to access supplies of the native samphire.

The Australian genus is Tecticornia and since there are so many here, I'll have to wade through to find the bush tucker. But as a saltmarsh plant they could grow anywhere in Qld, for instance.

  • Tecticornia verrucosa This produces large, edible black seeds which are collected and eaten rather than the stems.The seeds were ground and turned into bread.
  • Halosarcia indica / pergranulata: Succulent stems crisp & salty

The other plant I tried to grow --so far without success from seed is Japanese saltwort:Okahijiki, or Land Seaweed.

Comment by Dianne Caswell on February 24, 2016 at 8:43

Hi Dave, Great Pics and you garden has really come on, even since we came for your GV. Can you please tell me which of the Samphire you are growing. Also what are they growing conditions you have it in.

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