Clarence loves the diversity of Australian native plants, and their clever adaptations that allow them to survive in a huge range of conditions. But what he really loves about our native plants is the many ways they can be used.
Gulgadya.
Xanthorrhoea sp.
These stunning and iconic native plants have a multitude of uses. The older flower spikes were used as spears, particularly training spears for young indigenous boys, as they were lighter, and floated back to the surface if used for spear fishing. The sap or resin that often bleeds form the base of the plant and the flower spike was used as a glue. When flowering, the sweet nectar literally drips from the thousands of flowers along the flower spike and is enjoyed as a treat.
Sydney Rock Orchid.
Dendrobium speciosum.
Aside from it’s stunning flowers and exquisite perfume, the Sydney Rock Orchid is an easy to grow epiphyte, thriving on neglect in the toughest of spots. Once flowering has finished, the fleshy stems can be eaten. Treat as a potato, the stems can be roasted, mashed, fried and even made into chips.
Grevillea.
Grevillea sp.
One of many Australian native plants that produce nectar-heavy flowers, grevilleas can be a real sweet treat when in bloom. Mid-morning, when the nectar is dripping from the blooms, make a sweet drink by dipping a flower head in water and gently swirling – make sure there’s no creepy crawlies in there – and enjoy. The nectar can be tapped into your palm and enjoyed on the spot – delicious!
Bulbine Lily.
Bulbine bulbosa.
The long-flowering Bulbine Lily is often referred to as the native Daffodil, but the real treat to this plant is below the ground. The tubers are a delicious, starchy delicacy, and can be roasted, fried or chipped in the same way as a potato.
Cut-leaf Daisy.
Brachyscome multifida.
These tough, stunning groundcovers are not only great space-fillers in the home garden, the flowers are also edible! Why not add a touch of native class (just like Clarence) to your next fruit salad, pavlova or chocolate cake?
