Saltbush is rich in protein, antioxidants and minerals, with 20 per cent less sodium than salt. Also known as Bluegreen Saltbush or Giant Saltbush, the leaves have a soft, earthy saltiness ideal as a seasoning or condiment.


The subtle, salty taste of Saltbush makes it the perfect substitute for seasoning most savoury dishes and some sweet ones too.

Its earthy composition adds depth and flavour to fish, meat and many vegetable dishes. It is perfect used in baked dishes, such as pastries, bread, damper, crackers and savoury condiments, such as relish, chutney, sauces, salad dressings, dips, marinades and spice rubs, to add extra depth and a herbaceous flavour.

Saltbush pairs perfectly with eggs and egg-based dishes, like omelette, soufflé, quiche and frittata, as well as mayonnaise and aioli.

Use it as a substitute for sea salt in recipes such as salt and pepper calamari, or use in soups and one-pot, slow-cooked dishes. Saltbush is great combined with other herbs and spices and used as a coating for meat and seafood; add it just before cooking. Perfect for sprinkling over barbecued meats while cooking or rub a little over veggies with olive oil before roasting.

Saltbush pairs well with dairy and adds depth and interest when combined with sweet profiles. Pair with chocolate and fruit to create unique desserts, like chocolate saltbush ice cream, mango saltbush sorbet and saltbush caramel cheesecake.

Great steeped in gin, vodka and white rum, and served over ice with soda or tonic water.


  • Saltbush is a rich source of antioxidants, protein and minerals including calcium, magnesium, zinc, iron and potassium.
  • Saltbush contains 20% less sodium than table salt.
  • The leaves were traditionally used medicinally, and were often added to water as skin cleansers for sores, burns and wounds.