Five easy Indigenous ingredient swaps

From the sharp citrus burst of finger lime to the nutty crunch of wattleseed, Australia’s pantry holds some 6,500 edible native plants. In schools and early childhood services, interest in growing and cooking with First Nations foods is blooming, but knowing how to make the most of these ingredients can feel overwhelming. 

To help make things easier (and tastier!), we asked two passionate champions of native ingredients about five easy swaps to make in your everyday cooking, which will deepen children’s connection to Country and culture.

Bush tomato: The “Indigenous stock cube” 

Dried bush tomato (Credit: Mark Marathon CC BY-SA 4.0)

Nicknamed the “Indigenous stock cube” by Torres Strait Islander chef Nornie Bero, the bush tomato is packed with flavour.  

Fresh, it’s tomato-like with caramel sweetness. Dried, its flavour intensifies and becomes earthier. 

Rebecca Sullivan, the co-founder of Warndu, which provides Australian Native Food education, grates dried bush tomatoes over eggs and bruschetta (in place of garlic). Because of the bush tomato's sweetness, she also loves using them in cakes instead of raisins. 

A word of caution: Some yellow bush tomato varieties can be toxic, especially when unripe. Stick to growing edible species like the solanum centrale. 

Lemon myrtle: Queen of the herbs 

Lemon myrtle is a bright, aromatic leaf that can stand in for bay leaf, but it truly shines wherever you need a citrus lift. Think desserts, like these biscuits from East Fremantle Primary School, but also in tea, and with chicken and seafood. 

Rebecca recommends growing lemon myrtle in pots, and keeping both fresh dried leaves on hand. “We like to dry the leaves. And then we put them in cloths, like cheese cloths, and get the kids to tie them in a little bundle, and keep them in their pockets,” she explains. 

“And when they're feeling a bit stressed or overwhelmed, we get the kids to pull them out their pocket, give them a squish, take a really big deep breath and plant their feet in the soil like the Ancestors would have done.” 

Old man saltbush: The salty all-rounder 

Sampling saltbush at North Melbourne Primary School

Old man saltbush packs versatility and flavour. Think of it as a homegrown herb salt. 

Fresh leaves add a salty-zesty pop to salads and stir-fries. Roast the seeds for texture, or fry the leaves and spray with vinegar for native chips that’ll impress any crowd. Even the stalks can be simmered in soups or stocks.    

For a healthier salt substitute, dry the leaves and blitz them into a powder. “You don't need to get any fancy drying equipment for your school. You can hang it in bunches and then just put it through your food processor and blitz it up or your spice grinder,” says Rebecca. 

At Goroke-P12 College, in Victoria, students used their impressive harvest (you can see it in our header photo at the top) to make saltbush rubs infused with garlic olive oil and chilli. 

Wattleseed: From savoury to sweet 

Wattleseed damper at Brindabella Christian College

Nutty, rich and roasted, wattleseed is a flavour chameleon. Its chocolate and coffee-like notes work beautifully in desserts. “They’re a great high protein addition to cakes, cookies, baking, and things like chia pudding,” says Rebecca. 

But it’s equally at home in savoury dishes like Nornie’s mushroom ravioli, or a roasted pumpkin salad (instead of cumin).  

"The lighter the wattleseed, the more malty it will be, close to powdered milk. The darker it gets, the more bitter it gets,” explains Nornie, who recommends always roasting them to enhance flavour. 

Native thyme: Mint by any other name 

Native thyme (Credit: Betty and Don Wood CC BY 3.0 au)

Don’t be fooled by the name, native thyme or oregano is part of the mint family. Easy to grow, both the leaves and vibrant purple flowers are edible.  

Use the leaves sparingly in place of thyme, especially in tomato-based dishes, roasted veg, or sprinkled on pizza. The flowers? A showstopper garnish, or a sweet addition to syrups and jellies. 

Want to keep learning? 

• Log into the Shared Table, our resource library and community hub, to get inspiration from other Kitchen Garden Program members. For example, see how Story House Clyde North in Victoria have created a fairy garden brimming with bush tucker plants. It’s not just beautiful, it’s sparking meaningful conversations about Culture and connection. 

• Watch Ten First Nations food swaps, an on-demand webinar available to Kitchen Garden Program members.  

• Cook along with Nornie Bero her flavour-packed mushroom ravioli with wattleseed, pepperberry and saltbush spices. 

• Plus, our First Nations ingredients recipe collection, and handy Growing & Harvesting First Nations Foods guide provide all the help you need to get started in your garden or classroom.