Locally known as soutbos
The green-grey leaves have a salty, earthy flavour. It is widely used as a culinary herb in arid Australia where it originates from. It has been naturalised by farmers in South Africa as a nutritious livestock drought food.
Cooking inspiration
It is typically used to season lamb and also delicious sprinkled over roast veg; it can be tossed into stir fry.
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