Lemon Scented Myrtle

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Aboriginal people have used the leaves of the lemon myrtle tree for centuries as bush medicine. The leaves were chewed to release the refreshing lemony flavour as a way of reducing thirst. Lemon Myrtle, was used for coughs, colds, stomach upsets and for skin rashes and sores. The leaves of the Lemon Myrtle tree would be soaked in water and then put over a fire, the vapour from the leaves would then be inhaled. 

Prepared by the ATSI program.

Salt Bush

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Saltbush has been used by the Aborigines of Australia for 100’s of years, for both medicine and cooking purposes. Aboriginal people used the leaves soaked in water to help with burns, sores and wounds. They also collected the seeds to roast and grind for adding to damper, a bush bread cooked over an open fire. 

Prepared by the ATSI program.

Apple Berry

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This vine is always green and has fruit on the vine in summer. The Fruit can be eaten raw or cooked on the fire. The ripe fruit tastes like kiwi fruit.

Prepared by the ATSI program.

Bower Spinach

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It is an important plant food for Aboriginal people. You can eat the young shoots and leaves. Spinach has lots of vitamin C. The berries were used as a red dye for ceremonies.

Prepared by the ATSI program.