Have you listened to the Sense in the City episode where Jake Ferguson takes us on an Aboriginal Food Tour of the Royal Botanic Garden? Here are some extra bits from the tour that you might not have picked up in the audio version.
Some of the plants we discovered during the tour with Jake, either used for food, medicine or shelter. He pointed out others that can kill you if not cooked in a specific way, so best not to try out other plants without a guide!
Exploring the Sydney botanic gardens
Moreton Bay Chestnut
… or black bean, is native to Australia. It’s not something to eat but the seeds contain castanospermine which are considered potential agents for the treatment of HIV, hepatitis C, sclerosis, cancer, or diabetes.
BUSH TUCKER TREATS of Sydney
Finger Lime Marmalade
was served at the end of the tour on home made damper. It had a sharp bitter-sweet citrus bite that was refreshing and awakening.
Tetragonia tetragonioides
Warrigal greens
are native to Australia and New Zealand. A member of the ice plant or Aizoaceae family, warrigal greens are an edible succulent. The leaves taste a little like spinach. Jake tells us that they were the perfect cure for scurvy (a disease caused by low levels of vitimin C common in people arriving to Australia after long boat trips with not enough fruit and vegetables). He also warns that eating too much can make you have to run to the toilet, due to the high vitamin C levels….
More MaSSIVE VITAMIN C HITS
The Davidson Plum
as a deep purple skin and vivid red flesh. The first taste is juicy yet extremely sour, yet the flavour sweetens in your mouth over time, leaving a freshness that lasted, for me, over an hour. It is extremely high in vitamin C and Jake eats them for breakfast.
AN AUSSIE 5-STAR CHEF FASVOURITE
Lemon Myrtle
leaves have, as the name suggests, a distinct lemony aroma and flavour. You can chew it and use paste as antiseptic, you can roll it up and put it in your nose for fresh citrus flavoured air and you can use it in cooking. We drank a refreshing lemon myrtle tea at the end of the tour with the damper and finger lime marmalade.