Ruby Saltbush
To harvest, simply pluck the berries and leaves off the main plant.
Ruby Saltbush is a very hardy, woody, low-growing shrub with fleshy green leaves that are covered in fine white hairs. It prefers full sun but will also grow in dappled shade. It handles most soil and weather conditions; a healthy plant will survive saline soil, sandy soil, long droughts and even some frost.
Expect an outwardly spreading growth, with a height of up to 1m. This plant is perfect for gaps, groundcover and pots, where it may attract birds and other garden critters seeking food and shelter.
Aboriginal name(s):
Kurrkuty (Wemba Wemba)
Ruby Saltbush Berry Tea
1. Pick ruby saltbush berries, lemon myrtle leaf and ruby saltbush leaves.
2. Place in tea strainer.
3. Pour hot water and let it sit until ready to serve.
OSSO BUCCO with Mash and Ruby Bush Berries
Ingredients
2 Osso bucco shin cuts, 3/4 cup plain flour for dusting, 80ml olive oil, 1 onion, 2 garlic cloves, 1 carrot, 2 celery sticks or leek, 1 tbpsn tomato paste, 1 40g can crushed tomatoes, salt and pepper, 200ml red wine, 300ml beef stock
Mash Ingredients
2 large parsnips (or Murniong roots), 150g salted butter
Gremolata Ingredients
Lemon Myrtle flower/ lemon rind (Found in garden near water tank), 1 small bunch of flat leaf parsley - finely diced, 1 garlic clove - finely diced or shaved on a microplane, small bunch of ruby salt bush berries.
Method
1. Pre-heat oven to 160°C. Sautee finely diced carrot, onion, celery and garlic until translucent, then set aside.
2. Season plain flour and dust the osso bucco beef on both sides until coated evenly.
3. In a hot frypan, add oil and seal the beef for 2 minutes each side.
4. Once sealed place beef in an oven-proof pot or slow cooker (with lid) and spoon sautéed vegetables on top.
5. Take the frypan back to the flame with all the tasty bits on the bottom and add the wine, reduce for 3-5 minutes.
6. Add tomato paste and crushed tomatoes, cook for another 5 min then add the beef stock.
7. Pour liquid over the meat and vegetables making sure the meat is covered, pop the lid on and braise for 2 hours or until the meat is tender and falling off the bone and the sauce thickened.
8. While the meat is cooking, peel parsnip and cut into a small dice. Cover with cold water a pinch of salt and lightly simmer until soft.
9. Pour away water, let steam for 1 minute then add butter, more salt and pepper (to taste) and blitz with a bar mix or hand blender until smooth.
10. Mix gremolata ingredients together in a bowl. Then,
11. Spoon mash on plate or bowl, place osso bucco on top with plenty of beautiful sauce and finish with the zesty crunchy gremolata! Enjoy!
