Old Man Saltbush

Old Man Saltbush (Atriplex nummularia) is a large, sprawling evergreen shrub native to arid and semi-arid inland Australia, reaching 3 m tall and 3 m wide. Its densely branched stems carry distinctive grey, mealy leaves that are edible when young and tender. It is exceptionally drought-tolerant and salt-tolerant, thriving on alkaline, well-drained clay soils with annual rainfall between 300–600 mm. It performs poorly in humid or coastal regions.

Growing

Sow seeds 6 mm deep in individual forestry tubes or small pots filled with a free-draining, low-fertility mix. Germination is slow and erratic — expect approximately 21 days or longer at a soil temperature of 15–21 °C; germination rates are inherently low, so sow several seeds per cell. Grow seedlings under full sun for 8 or more weeks until roots fill the tube before transplanting to a permanent position. Space plants at least 200 cm apart to allow for their broad, sprawling habit. Transplant once air temperatures stay reliably above 10 °C and all risk of frost has passed.

Care

Water sparingly once established; overwatering is the most common cause of failure. Do not apply high-nitrogen fertilisers — lean, alkaline conditions suit this plant. Prune annually after the main flush of new growth to maintain shape and encourage fresh, harvestable foliage. No staking is required. The plant is a long-term shrub and rewards patience; avoid disturbing the root zone once established.

Harvest

Harvest young, tender shoot tips and newly emerged leaves once the plant is well-established and actively growing — typically when new growth is soft and silver-grey. Pinch or cut shoot tips with scissors, taking no more than 20–30% of the canopy at any one time to avoid stressing the plant. Repeat harvests are possible throughout the growing period as the shrub continuously produces new growth following pruning.

In the kitchen

Young leaves have a mild, slightly salty, spinach-like flavour. Use raw in salads or as a garnish, or blanch and use as a cooked green in place of spinach or silverbeet. The leaves can also be lightly pan-fried in butter or oil, incorporated into fritters, or used to wrap other ingredients before grilling. Their natural salinity means additional salt is rarely needed.

Storing

Fresh-picked leaves keep for up to 4 days in a sealed container or zip-lock bag in the refrigerator. For longer preservation, blanch briefly in boiling water, refresh in ice water, squeeze dry, and freeze in portions for up to 3 months. Dried leaves can be stored in an airtight container in a cool, dark place for several months and crumbled over dishes as a seasoning.