This may just save you from poisoning yourself.

Here is an interesting article by Australian Geographic

THANKS TO indigenous bush-cooking initiatives, increased success with commercial crops and publicity from high-profile chefs, a range of Australian bush herbs and spices is trickling into our gardens, nurseries and supermarkets.

While Australia’s indigenous peoples have long enjoyed the flavours and nutritional benefits of native plants, many Australians have yet to sample the smorgasbord on offer. In some cases, the flavours imparted by native plants aren’t far removed from introduced ingredients, and can therefore be used in many of the same dishes.

Aniseed myrtle, lemon myrtle, mountain pepper and river mint are just a few of the species whose common names hint at similarities to more familiar flavours. Other native foods, such as wattleseed, are becoming increasingly popular in gourmet dishes, where unique flavours are sought after and celebrated.

The plants themselves also make attractive and low-maintenance additions to backyards. Some, such as acacia, and lemon and aniseed myrtle, are already popular garden plants. Others, like saltbush, are surprising gardeners with their versatility and beauty.

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