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Recently I watched a (german) documentary from Mark Olive about aborigine cooking, here the page from him: http://www.blackolive.net.au/ He used saltbush among many other native spices and there I like salty plants and grow some (Arthrocnemum glaucum and Triglochin maritima) the saltbush fascinated me. I ordered seeds of the old man saltbush (Atriplex nummularia) and still waiting for them... Does anyone have experience in using it as spice? The taste is described as "salt in a herb" with a wonderfully subtle crisp taste. Aborigines also use the seeds which are ground and roasted for damper. Some describe the leaves as salty, others as not so much salty as robust, juicy and exquisitely tender... In traditional aboriginal medicine it was used for the treatment of scurvy and blood diseases. It is also used as a healthy fodder plant. The leaves can have a blue hint: http://www.ausemade....p-images-07.htm
