A small knowledge of Australian edible plants turns a camp meal into something genuinely interesting. Here is where to start safely.
The Ground Rule
Do not eat anything you cannot identify with certainty. This is not being overly cautious — it is the only appropriate standard for plant foraging. Several Australian native plants are toxic; several exotic weeds common in camping areas are toxic. The solution is to learn three to five species with complete confidence before expanding the repertoire.
Three Species Worth Starting With
Warrigal greens (Tetragonia tetragonioides): Native coastal spinach found on beaches, coastal scrub, and riverbanks across southern Australia. Distinctive succulent leaves with a slightly grainy surface texture. Must be blanched before eating — raw warrigal greens contain oxalic acid in quantities that cause nausea. Two minutes in boiling water then refreshed in cold water renders them safe and delicious. Use as you would English spinach.
Samphire (Sarcocornia quinqueflora): The succulent saltmarsh plant found at the edge of coastal and estuarine wetlands. Intensely salty, crunchy, fleshy. Excellent raw or briefly sautéed in butter. No preparation required. Pairs extraordinarily well with fresh fish — cook your snapper or flathead and serve samphire alongside it exactly as you found it.
Nasturtium (Tropaeolum majus): A European escapee naturalised throughout Australia. Both the leaves and the flowers are edible with a peppery, watercress-like flavour. Unmistakable — round lily-pad leaves, orange and yellow flowers. Flowers are spectacular scattered over salads.
In Camp
Blanched warrigal greens wilted into scrambled eggs with foraged samphire and a tin of smoked fish on bread from the camp fire is a camp meal that nobody will believe came from a cleared riverbank and a box of eggs. The quality of the ingredients does the work — foraging simply makes them free.
