Red Karkalla have small salty jelly bean like leaves which add a great seasoning for seafood and dark red meats.
Spritzy salty with a hit of sweetness Red Karkalla is an award-winning ingredient.
Karkalla is a succulent coastal groundcover plant native to Australia. The leaves are salty and succulent, 3.5 -10 cm long and curved or rarely straight. Pairing perfectly with any seafood of fish dish, they bring the dish to life.
Saltbush leaves have a mild salty leaf with zero bitterness.
They can be dried, fried or tossed through a salad to add a natural seasoning.
Long firm and crunchy leaves with a sea-salt taste, pair great with seafood as well as anything from lamb to veal.
Long slender stems with a firm texture and salty flavour, also known as Sea Asparagus these are best steamed or sauteed lighty.
The leaves are commonly consumed when young and have a very mild, vegetal flavour with subtle salty and tangy undertones.
Warrigal Greens can be used like common spinach in a variety of applications; raw, sautéed, steamed, or braised. The texture remains firm once cooked.
Smooth tasting salty crunch, with a fine textured slender delicate leaf.
Crunchy citrusy burst of flavour, with gel like water beads covering the leaves and stems.