Old Man Saltbush

(Atriplex nummularia)

By Bob · Published 24 Oct 2026 · Last updated 24 Oct 2026

Old man saltbush (Atriplex nummularia) is Australia’s largest saltbush: a tough, silver-leaved native shrub whose leaves carry a natural salty, savoury, earthy flavour. Used for thousands of years as a food plant, with seeds ground for damper and leaves eaten as greens [6][7], it is now one of the most exciting native ingredients in Australian kitchens, as a seasoning that adds saltiness and depth with less added salt.

At a glance

Tastes like: naturally salty and savoury, with earthy, herbal and slightly mineral notes.
Use it for: a seasoning in place of some salt, dried-leaf sprinkles and rubs, crisp fried leaves, wraps for fish and meat, salads and greens.
Edible parts: leaves (fresh or dried) and seeds [6][7].
Grows: in full sun and well-drained soil; drought, salt and frost tolerant once established [2][5].
Buy: dried leaf from bush food suppliers; plants from native nurseries and garden centres.

A single young old man saltbush (Atriplex nummularia) plant with silvery grey leaves, growing in the herb garden bed on our farm in SE Queensland

Plant profile 🌿

Attribute	Detail
Scientific name	Atriplex nummularia Lindl. [1]
Common names	Old man saltbush, giant saltbush; Purngep or Binga (Noongar), Yuulpul (Ngalia), Puntaru (Wongutha) [6]
Family	Chenopodiaceae (now often placed in Amaranthaceae) [1][11]; one of about 61 Atriplex species native to Australia [2]
Native range	Arid and semi-arid inland Australia: Qld, NSW, Vic, SA, WA and NT [1][2]
Habitat	Heavy and saline clay soils on floodplains and around seasonally flooded areas, and drier country [1][2]
Growth habit	Multi-stemmed evergreen shrub, about 3 m tall and 2–4 m wide [2]
Leaves	Silvery grey, 1–3 cm, round to oval (coin-like, hence nummularia), often wavy-edged [1][2]
Flowers	Tiny and wind-pollinated; male and female flowers mostly on separate plants [1][2]
Edible parts	Leaves and seeds [6][7]
Harvest	Leaves year-round, as needed [4][5]
Maintenance	Low. Prune to shape; recovers well from heavy cutting [2]
Availability	Tucker Bush range (Bunnings), native nurseries; dried leaf from bush food suppliers

How do you grow old man saltbush? 🪴

Old man saltbush is one of Australia’s hardiest plants, built for heat, drought and salty soil. Deep taproots reach water far below the surface, and its silver leaves reflect light to stay cool and save water [11]. Give it sun and drainage and it will reward you with year-round leaves.

Position: Full sun is best; it tolerates part shade [2][5].
Soil: Well-drained soil is the key; it adapts to most types, from sandy coastal soils to heavy clays, and tolerates salinity and salt spray [2][5]. It does not like waterlogging [3].
Watering: Water regularly for the first few weeks until established; then it is very drought-tolerant, with an occasional deep soak in hot, dry spells [4][5].
Growth season: It grows mainly in the warmer months and slows below about 10 °C, so expect a strong spring and summer flush [3][4].
Pruning: Prune to keep it compact, as a hedge, windbreak or edible screen; it recovers well from hard cutting [2][5]. Regular picking keeps fresh, tender leaves coming.
Propagation: From 8–10 cm semi-hardwood cuttings in a sand and potting-mix blend, kept warm, moist and well ventilated [2][5]. Seed can also be sown after soaking or rinsing the fruits; germination takes about 4–6 weeks [2][5].
Pests: Generally hardy. Red-legged earth mite and scale can appear, mostly on stressed plants; a hose blast or soap spray usually does the job [2][4].
In pots: It grows in containers if harvested often to keep it in shape [4].

Beyond the kitchen: old man saltbush is one of Australia’s most useful farm shrubs, and remarkably long-lived, with plants lasting more than 100 years [12].

Livestock fodder: widely planted as a drought-hardy, deep-rooted forage shrub and windbreak in southern and western agricultural districts, providing high-protein feed to fill seasonal feed gaps [3][12].
Land rehabilitation: used to help lower water tables and reduce soil salinity in salt-affected areas, and to stabilise scalded and erodible ground [11][12].
Shelter: planted in rows and hedges as windbreaks for stock and around homesteads [2][12].

Choosing a variety: Several selected lines are grown in Australia. Anameka™, released in 2014 from a collaboration including CSIRO, was selected for vigorous growth and better palatability [10]. Eyres Green is a registered clonal cultivar with larger leaves, up to 5 cm [3], and De Kock is another established line [3]. These were bred mainly for grazing and land repair; for the kitchen, any healthy old man saltbush gives edible leaves.

On our farm in SE Qld: we have a couple of young saltbushes growing in the farm garden to find which grows best in our coastal, humid conditions, as it would be nice to have a supply of fresh saltbush leaves rather than just dried, purchased product. We think we will have success planting it out in our herb gardens on K’gari, and might even have some success at Springbrook. However, given the subtropical rainforest nature of our food forest, we don’t expect it would thrive if planted down there.

What does old man saltbush taste like? 👅

Old man saltbush tastes naturally salty and savoury, with earthy, herbal notes [4][5]. The saltiness is real: the leaves store salt in tiny bladder-like hairs on their surface [11], and dried leaves contain about 4% sodium by weight [8].

Salty: the first and strongest note, gentler and more rounded than table salt.
Savoury and earthy: a deep, almost umami background [5].
Herbal: a green, slightly sage-like edge in fresh leaves.

So far we have cooked with bought dried saltbush and are still forming our view. We will add our own tasting notes, fresh versus dried, as our young plants grow.

What goes well with old man saltbush?

Native pairings:

Lamb: a natural match, whether in a saltbush rub for roast or grilled lamb or alongside saltbush-fed lamb.
Mountain pepper, wattleseed and native thyme: in dry rubs and seasoning blends.
Macadamia: saltbush-seasoned nuts and dukkah.
Damper: ground seed or dried leaf flakes in damper, as in traditional use [6][7].

Everyday pairings:

Fish and seafood: wrap fish in blanched leaves, or season with dried saltbush [4][7].
Roast vegetables and potatoes: a sprinkle of dried saltbush in place of some salt.
Eggs, bread and pasta: in scrambled eggs, flatbreads, focaccia and noodles [9].

How do you cook with old man saltbush? 🍳

Old man saltbush works two ways: dried and ground as a salty seasoning, or fresh as a leafy green. Because it brings its own salt, reduce the added salt in a dish when you use it.

Swapping for salt: replace some of the salt in a dish with dried saltbush and taste as you go. We will add a tested swap guide as our own cooking develops.
Dried and ground: a herb sprinkle or seasoning for meat, fish, vegetables and herb blends [4][5].
Fresh leaves: in stir-fries and salads, or blanched and sautéed like a leafy vegetable [4][5].
Leaf wraps: blanch large fresh leaves and wrap fish or meat, or use them as a bed for grilling [4][7].
Crisps: fry fresh leaves briefly in oil for crunchy, naturally salty saltbush chips [4].
Pickled: leaves can be pickled for a salty, tangy condiment [4].
Baking: add dried leaf flakes to damper, bread or crackers [4][7].

Recipes using old man saltbush

Our saltbush recipes are coming as we cook more with it. In the meantime, try a pinch of dried saltbush in place of some of the salt on roast vegetables, lamb or scrambled eggs.

What’s in old man saltbush? 🔬

Protein: Australian-grown leaves contained about 20 g protein per 100 g dry weight [8]. A 2026 RMIT study found the protein quality of saltbush powder close to ideal human amino acid needs, rich in lysine [9].
Fibre: about 41 g per 100 g dry weight [8].
Minerals: rich in calcium, magnesium and iron, with sodium at about 4 g per 100 g dry weight [8][9].
A natural salt substitute: researchers see saltbush as a promising alternative protein, fibre and salt-replacement ingredient [8]. In the RMIT trial, noodles made with saltbush powder had twice the protein and eight times the fibre of plain wheat noodles [9].

Indigenous knowledge and Country 🪃

Old man saltbush grows across the inland Countries of many First Nations peoples, from Queensland to Western Australia [1]. In Western Australia it is known as Purngep or Binga in Noongar, Yuulpul in Ngalia and Puntaru in Wongutha [6], and as Tyulern in Victoria [7].

Seeds: the tiny seeds were collected, ground into flour and baked as damper [6][7].
Leaves: eaten cooked as a green vegetable or raw [6], used to wrap meat and fish, and dried into flakes for damper [7].
Fire and shelter: woody branches were used as firewood, and the shrubs as windbreaks [7].

Where you have relationships with local Elders or First Nations knowledge holders, their knowledge takes precedence over published secondary sources. If you can share knowledge of saltbush from your Country, we would welcome hearing from you.

Questions people ask

What does old man saltbush taste like?

Old man saltbush tastes naturally salty, savoury and earthy, with a herbal edge in fresh leaves [4][5]. The salt comes from salt stored in tiny bladder-like hairs on the leaves [11].

Can saltbush replace salt in cooking?

Yes, partly. Dried saltbush is about 4% sodium by weight [8], so it seasons food while adding protein, fibre and minerals, and researchers are testing it as a natural salt substitute in foods such as noodles [9]. Start by swapping some of the salt in a dish for dried saltbush and adjust to taste.

Can you eat old man saltbush raw?

Yes. The leaves were traditionally eaten raw or cooked [6], and fresh young leaves can go into salads. Larger leaves are best blanched, sautéed or fried.

Does old man saltbush grow in South East Queensland?

Old man saltbush is native to inland Queensland [1] and grows in sub-tropical and coastal gardens given full sun and well-drained soil, and it tolerates salt spray [5]. We are trialling young plants on our SE Qld farm to see which variety does best in our conditions.

Which saltbush variety should I grow?

Any healthy old man saltbush gives edible leaves. Selected varieties include Anameka™, chosen for vigour and palatability [10], and Eyres Green, with larger leaves [3].

References

Atriplex nummularia. PlantNET, NSW Flora Online, Royal Botanic Garden Sydney.
Viney, C. (2007). Atriplex nummularia. Growing Native Plants, Australian National Botanic Gardens.
Old man saltbush. Pastures Australia factsheet, Lucidcentral.
Old Man Saltbush (Atriplex nummularia). Tucker Bush.
How to grow old man saltbush. Bunnings.
Old Man Saltbush. WA Museum Boola Bardip, Goldfields; drawing on Hansen & Horsfall (2019), Noongar Bush Tucker.
Bush Tucker Fact Sheet: Old Man Saltbush. SERCUL Bush Tucker Education Program.
Srivarathan, S., Netzel, M.E., Phan, A.D.T. & Sultanbawa, Y. (2020). Exploring the nutritional profile and bioactive potential of Australian grown saltbush (Atriplex sp.). Proceedings 36(1): 83.
RMIT University (2026). Indigenous plant could have handy health benefits; reporting Gunathilake, S. & Majzoobi, M., Food and Bioprocess Technology.
CSIRO. Anameka Saltbush. Impact case study.
Macquarie University. Plant of the week: Atriplex nummularia.
Honeysett, B.M., Milthorpe, P.L. & Wynne, M.J. (2004). Old man saltbush. Agfact P2.5.43, NSW Agriculture.

More about Australian native foods

Warndu: First Nations Food Guide — flavour and cultural context for native ingredients.
ARC Training Centre for Uniquely Australian Foods — research on native foods with First Nations partners, including a sensory lexicon for native plant foods.
Vic Cherikoff: Product Glossary — flavour, colour and use-rate descriptors for native ingredients.
Paten Park Native Nursery: Bush Food Plants for Queensland Backyards
Tucker Bush — native edible plant range with growing guides.

Licence and how to cite this page

Text on this page is licensed under CC BY-SA 4.0. Please cite as: Bush Basil, “Old Man Saltbush (Atriplex nummularia)”, bushbasil.org, last updated 24 October 2026, https://bushbasil.org/old-man-saltbush-atriplex-nummularia/