Native Ingredient Information
Our ingredient pages contain a summary of information, for more in-depth detail and amazing recipes please refer to Andrew’s cookbook ‘Australia’s Creative Native Cuisine’. Found Here
We acknowledge copyrights of Andrew Fielke, Brolly Books & Tony Lewis for part reproduction of text & photos from ‘Australia’s Creative Native Cuisine’.
Rivermint (Mentha australis)
Fresh | Dried Flakes
Rivermint is native to Australia but related to the other mints found the world over, including peppermint and spearmint. Along with its mint characteristics, it also has a powerful menthol flavour and aroma. The Australian type tends to be quite pungent and sharper than most others and also emits a menthol aroma. It can be used as an insect repellent and in remedies for certain ailments. It grows easily in home herb gardens.
Like other mints, the leaves are used as a herb to add a fresh, slightly peppery and minty flavour with menthol notes to various foods. Can be used in place of other types of mint in any types of food, including salads, dressings, teas, sauces, jellies and jams. It works particularly well in yoghurt dishes such as tzatziki.
Blood Limes are harvested during the winter months of June, July and August. Once frozen can be found all year round.