Growing your own fruits and vegies at home can be really rewarding – and easy on the grocery budget. But instead of apples and carrots, why not try some native Aussie edible plants? There’s far more than you think.
Australia is home to a vast number of different edible plant species, many of which have been harvested and eaten by indigenous cultures for tens of thousands of years.
You’ve probably heard of finger limes and macadamias, but what about midyim berries or quandong?
Most edible native Australian plants can be bought in pots from nurseries, so consider some of these next time you’re looking for an addition to your garden.
Finger limes
Finger limes, often called ‘citrus caviar’ due to the sweet pulp inside the fruit that resembles caviar. The plant itself is a thorny evergreen shrub, that sprouts oval-shaped fruit that has a sharp and tangy flavour.
Beneath the skin of the fruit are small, tangy beads of citrus pulp. There are a number of different varieties of finger limes with green, pink, red, yellow or orange tinged colours available. Can be grown in a large pot or as a hedge.
Finger limes can be grown in a pot or as a hedge that should grow to a height of between two and seven metres. Finger limes thrive in well-drained soil and full sun and are particularly sensitive to frost.
Due to the temperature requirements, finger limes will grow better in warmer parts of the country. They are originally native to the south-east Queensland and northern NSW areas which should give you some idea of the climate they like.
Best time to plant finger limes is in early spring after the last frost. The fruit should be ready for picking in late summer to early autumn.
Midyim berries
Australia’s native berry – the midyim – tastes similar to a blueberry and is generally white with purple flecks and spots.
They can be eaten either fresh from the tree or used in fruit crumbles and other baked goods. They are super hardy and easy to grow and make a great plant for a beginner gardener.
The berries are sweet with a slight tang, reminiscent of a mix between cranberries and blueberries.
The midyim berry plant can grow to over two metres tall and sprouts white flowers in the warmer months. Midyims prefer sunny spots and warmer weather, best time to plant is in early spring so they are blooming when summer peaks.
When the berries first form they will be a green colour, but will gradually turn white with purple spots over the course of summer.
Although midyim plants prefer warmer weather, they are pretty tolerant to other Australian climates and can be grown just about anywhere in Australia.
Macadamias
Probably Australia’s most famous native edible plant, macadamia trees and their nuts have become popular all around the world for their sweet, buttery flavour.
Native to rainforest regions of southern Queensland and northern NSW (basically the same native range as the finger lime), macadamias need well-draining soil and a warm, frost-free climate. They take a while to grow but are long-lived trees.
Plant young macadamia trees in spring or early summer and require regular watering. Nuts are ready in late autumn to winter. There’s no need to harvest the nuts as they will fall from the tree when they are ready.
Australian native ginger
Australian native ginger likes rich, well-drained soil and shaded areas. It can tolerate some sun but prefers dappled shade. Native ginger is perfect for cooler climates like those seen in Victoria and Tasmania.
Native ginger is a perennial edible herb. It has broad blade-shaped green leaves with red on the underside of the leaf. The plant initially sprouts fragrant white flowers, which are followed by blue coloured berries.
The berries have a mild ginger flavour and can be used in cooking, or eaten fresh from the plant.
The shrub will grow in a dense clump up to two metres tall, and likes a shady spot, and can be grown indoors. Water the plant sparingly, as it only likes water during dry spells.
Native ginger grows from a ‘rhizome’, a tough piece of stem that stays underground, so the plant can be totally cut back if needed without killing it. Frost will damage the leaves, but it should reshoot once the danger of frost is over.
Quandong
Also sometimes called the ‘desert peach’ the quandong, is a tree that sprouts a large, red, sweet fruit similar in taste to a peach.
The quandong plant is an evergreen tree able to survive in harsh, sunny conditions. Its fruit has been a staple of indigenous Australians forthousands of years and can be stewed to make pie filling or even made into a fruit juice.
The tough seed inside the fruit shell can be extracted to be crushed into a paste then be used on sore gums or an oral gum boil to ease the pain.
It’s best grown in hot, dry regions, particularly in SA and WA. To take advantage of the heat, plant quandong trees in late spring, and harvest the ripe fruit from late summer to early autumn.
Do you grow any of these edible Aussie natives at your place? Are there any edible Aussie natives you’d recommend? Let us know in the comments section below.
Also read: Seven beautiful houseplants that are impossible to kill
