1.              Five-Corners: This plant produces sweet, blue-purple berries that can be eaten fresh.

2.              Aniseed Myrtle (Syzygium anisatum): Known for its aniseed-like solid scent, the leaves are used as a seasoning or infused into a tea.

3.              Aniseed Myrtle: Rainforest tree with leaves that have a strong aniseed scent and flavour, used for seasoning in various dishes.

4.              Aniseed Myrtle: This rainforest tree has leaves that carry a strong aniseed scent and flavour. Used for seasoning in cooking and also in teas.

5.              Apple Berry (Billardiera scandens): The fruit is sweet and tangy, often eaten fresh.

6.              Atherton Oak: The nuts can be eaten after being roasted.

7.              Austral Mulberry (Hedycarya Angustifolia): The fruit of this tree is sweet and can be eaten fresh.

8.              Australian Bluebell (Wahlenbergia spp.): The young leaves and flowers of some Wahlenbergia species can be cooked and eaten.

9.              Banksia: The flowers of banksia species contain sweet nectar and can be soaked in water to make a sweet drink.

10.          Beach Cherry: These small fruits are sweet with a slightly tart flavour. They are typically consumed fresh.

11.          Beach Spinach (Tetragonia implexicoma): The leaves are edible and can be cooked like spinach.

12.          Bilberry (Acrotriche serrulata): The small berries of this shrub are edible and have a sweet taste.

13.          Bilimbi: A relative of the carambola or starfruit, bilimbi fruits are very sour and are often used in cooking or for making jams.

14.          Billy Goat Plum (Terminalia ferdinandiana): The fruit of this tree is extremely rich in vitamin C and has a tart taste.

15.          Black Anther Flax-lily (Dianella revoluta): The berries are sweet and can be eaten fresh.

16.          Black Apple (Planchonella australis): The fruit is sweet and can be eaten fresh or used in cooking.

17.          Black Apple (Planchonella australis): The fruit is sweet and can be eaten fresh or used in cooking.

18.          Black Apple: The fruits are sweet and juicy and can be eaten fresh.

19.          Black Bean: Also known as Moreton Bay Chestnut, the seeds can be eaten when properly prepared (boiled and fermented), as they are otherwise toxic.

20.          Black-fruit Hops Bush (Dodonaea triquetra): The small, black fruit is edible and has a sweet taste.

21.          Blackwood (Acacia melanoxylon): The seeds can be ground into a flour for baking.

22.          Blood Lime: A hybrid citrus fruit with blood-red skin and flesh, it has a sweet-tart flavour and is used in a variety of dishes.

23.          Bloodwood: The sweet sap from these trees can be consumed as is or fermented into a beverage.

24.          Blue Fig (Elaeocarpus reticulatus): The fruits of this tree are edible and have a sweet, slightly sour taste.

25.          Blue Flax Lily: The blue berries of this plant are edible and have a sweet taste, while the leaves can be used for weaving.

26.          Blue Lily: Its sweet berries are eaten fresh, and its roots are cooked and eaten.

27.          Blue Trumpet Vine (Thunbergia laurifolia): The leaves and flowers can be used to make a tea with medicinal properties.

28.          Blueberry Ash (Elaeocarpus reticulatus): This tree produces small, blue berries that are edible and have a sweet flavour.

29.          Bolwarra (Eupomatia laurina): The fruits are sweet and can be eaten fresh.

30.          Bower Spinach: A plant with edible leaves that can be consumed raw or cooked. It’s often used in salads or cooked dishes.

31.          Bracken Fern (Pteridium esculentum): The fiddleheads (young curled fronds) of this fern can be cooked and eaten.

32.          Bracken Fern: The young curled fronds, or ‘fiddleheads’, can be cooked and eaten, although they should be properly cooked due to certain toxic components.

33.          Bracken Fern: The young curled fronds, or ‘fiddleheads’, can be cooked and eaten, although they should be properly cooked due to certain toxic components.

34.          Broad-leaf Drumstick (Isembeckia spp.): The leaves, stems, and seed pods of this plant are edible and can be cooked and eaten like vegetables.

35.          Broad-Leaf Drumstick: The leaves, stems, and seed pods are all edible and can be cooked like vegetables.

36.          Brush Cherry (Syzygium australe): The fruit is sweet and can be eaten fresh.

37.          Brush Cherry: The fruits are sweet and often used in jams and sauces

38.          Brush Kurrajong (Commersonia bartramia): The fruits are edible and are eaten either raw or cooked.

39.          Brush Muttonwood: The sweet fruits can be eaten fresh.

40.          Bulbine Lily (Bulbine bulbosa): The bulbs are sweet and can be eaten raw or cooked.

41.          Bulbine Lily: The tubers of this plant can be baked or roasted and are known for their sweet, crisp texture.

42.          Bungwall Fern: The tubers were a significant source of starch for Aboriginal people in certain regions.

43.          Bunya Nut: From the Bunya pine, these nuts can be eaten raw or cooked and have a taste similar to chestnut.

44.          Bunya Nut: The nuts from the Bunya pine are consumed raw or cooked and have a taste similar to chestnut.

45.          Bunya Pine (Araucaria bidwillii): The large nuts can be eaten raw or cooked and have a chestnut-like flavour.

46.          Bush Apple (Angophora hispida): The fruits of the bush apple tree are edible and have a sweet and tangy flavour. They are used in desserts, sauces, and beverages.

47.          Bush Apricot (Pittosporum angustifolium): The fruits of the bush apricot tree have a sweet, apricot-like flavour. They can be eaten fresh or used in desserts and sauces.

48.          Bush Banana (Marsdenia australis): The tubers of this plant can be cooked and eaten.

49.          Bush Banana (Marsdenia flavescens): The tubers of the bush banana plant are cooked and eaten. They have a starchy texture and can be used in various dishes.

50.          Bush Banana (Marsdenia rostrata): The tubers of the bush banana plant are edible and have a starchy texture. They can be cooked and eaten or ground into flour.

51.          Bush Banana (Marsdenia spp.): The tubers of certain Marsdenia species can be cooked and eaten

52.          Bush Banana (Silky Pear): Long, yellow fruit, its taste is described as similar to zucchini or cucumber.

53.          Bush Banana (Tabernaemontana spp.): The fruits of some Tabernaemontana species are edible and have a sweet taste.

54.          Bush Banana: This vine produces fruit with a flavour somewhat like a banana, and the seeds are also edible.

55.          Bush Bean: There are many varieties of native beans. Some are consumed for their seeds, others for their pods.

56.          Bush Bread (Seedcakes): Bread made from the seeds of various native plants. The seeds are ground into a flour, mixed with water, and baked.

57.          Bush Carrot (Daucus spp.): The roots of some Daucus species can be cooked and eaten.

58.          Bush Cherry (Eugenia spp.): The fruits of certain Eugenia species, known as bush cherry, are edible and have a sweet, tart flavour. They can be eaten fresh or used in desserts and jams.

59.          Bush Cherry (Exocarpos spp.): The fruits of certain Exocarpos species are edible and have a tart, cherry-like flavour.

60.          Bush Coconut: This is not a true coconut but a gall made by an insect on a species of eucalyptus tree. The mature gall and insect larvae inside are both edible.

61.          Bush Cucumber (Cucumis spp.): The fruits of certain Cucumis species are edible and have a crisp, refreshing taste.

62.          Bush Currant (Acrotriche spp.): The berries of certain Acrotriche species are edible and have a sweet taste.

63.          Bush Currant (Coprosma nitida): The berries of the bush currant plant are edible and have a sweet flavour. They can be eaten fresh or used in desserts, jams, and sauces.

64.          Bush Currant (Coprosma quadrifida): The berries of the bush currant plant have a sweet flavour and can be eaten fresh or used in jams, desserts, and sauces.

65.          Bush Currant (Coprosma spp.): The berries of certain Coprosma species are edible and have a sweet flavour.

66.          Bush Currant (Kutjera): Also known as the desert raisin, it has a strong, tangy flavour and is often used in sauces, relishes, and chutneys.

67.          Bush Currant (Leucopogon spp.): The berries of certain Leucopogon species are edible and have a sweet taste.

68.          Bush Honey (Sugarbag): Produced by native stingless bees, this honey has a unique tangy taste.

69.          Bush Lemon (Citrus spp.): The fruits of certain Citrus species have a tangy, citrusy flavour and can be used in cooking and beverages.

70.          Bush Lemon (Eremocitrus glauca): The fruits of the bush lemon tree have a tart, lemon-like flavour and can be used in cooking, beverages, and desserts.

71.          Bush Lemongrass (Cymbopogon spp.): The leaves of certain Cymbopogon species have a lemony flavour and can be used as a seasoning or brewed into tea.

72.          Bush Lime (Citrus spp.): The fruits of certain Citrus species have a tart, citrusy flavour and are used in cooking and beverages.

73.          Bush Macadamia (Macadamia spp.): The nuts of certain Macadamia species are edible and have a rich, buttery flavour.

74.          Bush Mint (Mentha spp.): Certain species of native mint have leaves with a minty flavour that can be used as a seasoning or brewed into a tea.

75.          Bush Mint (Prostanthera incisa): The leaves of bush mint have a minty flavour and aroma. They are used as a seasoning in cooking, brewed into a tea, or added to desserts and salads.

76.          Bush Mint (Prostanthera spp.): Certain species of bush mint have leaves with a minty flavour that can be used as a seasoning or brewed into a tea.

77.          Bush Onion (Dipodium spp.):  A small bulb found underground, similar to a shallot. It is usually cooked before eating.

78.          Bush Passionfruit (Passiflora edulis): The fruits of the bush passionfruit vine have a tangy flavour and are used in desserts, beverages, and sauces.

79.          Bush Passionfruit (Passiflora foetida): The fruits of the bush passionfruit vine have a tangy flavour and are used in desserts, beverages, and sauces.

80.          Bush Passionfruit (Passiflora spp.): The fruits of certain Passiflora species have a tangy flavour and can be eaten fresh or used in desserts and beverages.

81.          Bush Peanut (Amphicarpaea spp.): The seeds of some Amphicarpaea species can be roasted and eaten.

82.          Bush Plum (Terminalia ferdinandiana): Bush plum, also known as Kakadu plum, is a highly regarded fruit due to its extremely high vitamin C content. It has a tart flavour and is used in sauces, jams, and beverages.

83.          Bush Plum Pine (Podocarpus spp.): The fruits of certain Podocarpus species are edible and have a sweet, pine-like flavour.

84.          Bush Potato (Ipomoea costata): The tubers of the bush potato plant are edible and have a starchy texture. They are traditionally cooked in hot coals or roasted and can be used in various dishes.

85.          Bush Quandong (Elaeocarpus angustifolius): The fruits of the bush quandong tree have a tart flavour and are commonly used in sauces, desserts, and jams.

86.          Bush Tomato (Acacia spp.): The ripe seeds of certain Acacia species are used in traditional Aboriginal cuisine and have a nutty flavour.

87.          Bush Tomato (Capparis spp.): The ripe fruits of certain Capparis species are used in traditional Aboriginal cooking and have a strong flavour.

88.          Bush Tomato (Carissa spp.): The ripe fruits of certain Carissa species are used in Aboriginal cuisine and have a tangy flavour.

89.          Bush Tomato (Cyphomandra spp.): The fruits of certain Cyphomandra species are used in Aboriginal cuisine and have a unique, savory flavour.

90.          Bush Tomato (Diospyros spp.): The ripe fruits of certain Diospyros species are used in traditional Aboriginal cooking and have a rich, sweet flavour.

91.          Bush Tomato (Kutjera): Small desert plant with tangy flavoured fruits, traditionally used in Aboriginal cooking.

92.          Bush Tomato (Myoporum spp.): The ripe fruits of certain Myoporum species are used in traditional Aboriginal cuisine and have a unique flavour.

93.          Bush Tomato (Pittosporum spp.): The fruits of certain Pittosporum species are used in traditional Aboriginal cooking and have a tangy flavour.

94.          Bush Tomato (Solanum centrale): The ripe fruits of this bush tomato species have a rich, tangy flavour and are used in traditional Aboriginal cooking. They are often dried and ground into a powder.

95.          Bush Tomato (Solanum chippendalei): The ripe fruits of this bush tomato species are used in traditional Aboriginal cooking. They have a rich, tangy flavour and are often dried and ground into a powder.

96.          Bush Tomato (Solanum diversiflorum): The ripe fruits of this bush tomato species have a rich, tangy flavour and are used in traditional Aboriginal cooking. They are often dried and ground into a powder.

97.          Bush Tomato (Solanum ellipticum): The ripe fruits of this bush tomato species are used in traditional Aboriginal cooking. They have a strong, tangy flavour and are often dried and ground into a powder.

98.          Bush Tomato (Solanum esuriale): The ripe fruits of this bush tomato species have a strong, tangy flavour and are used in traditional Aboriginal cooking. They are often dried and ground into a powder.

99.          Bush Tomato (Solanum johnsonianum): The ripe fruits of this bush tomato species have a rich, tangy flavour and are used in traditional Aboriginal cooking. They are often dried and ground into a powder for use in various dishes.

100.      Bush Tomato (Solanum lasiophyllum): The ripe fruits of this bush tomato species have a tangy flavour and are used in Aboriginal cooking. They are often dried and ground into a powder.

101.      Bush Tomato (Solanum quadriloculatum): The ripe fruits of this bush tomato species are used in traditional Aboriginal cooking. They have a rich, tangy flavour and are often dried and ground into a powder.

102.      Bush Tomato (Solanum spp.): The ripe fruits of certain Solanum species are used in traditional Aboriginal cooking and have a rich, tangy flavour.

103.      Bush Tomato (Solanum symonii): The fruits of this bush tomato species are highly valued for their rich, tangy flavour. They are typically dried and ground into a powder before use.

104.      Candle Nut: Also known as the Queensland nut, it is traditionally roasted and eaten, although it should never be consumed raw due to its toxicity.

105.      Carpentaria Palm (Carpentaria acuminata): The fruit is small, red, and sweet, often eaten fresh.

106.      Cassava: While not native to Australia, it was introduced by Torres Strait Islanders and has become a staple in many communities. It requires careful preparation to remove cyanide.

107.      Cedar Bay Cherry (Eugenia carissoides): The cherry-like fruit is dark red to purple, juicy, and has a sweet, aromatic flavour.

108.      Coast Banksia: The nectar from the flowers can be used to make a sweet drink.

109.      Cockspur Thorn: The small fruits are tart and can be used in cooking or for making drinks.

110.      Cocky Apple: The fruits of this tree are consumed when they are fully ripe. They have a tart and slightly sweet flavour.

111.      Cocky’s Tongues: The fruits are edible either raw or cooked and have a sweet, slightly tart flavour.

112.      Cone Bush (Isopogon spp.): The seeds of some Isopogon species can be roasted and eaten.

113.      Corkwood Tree (Duboisia myoporoides): The leaves of this tree are traditionally used by Indigenous Australians for medicinal and ceremonial purposes. However, the plant is highly toxic and should not be consumed without expert knowledge.

114.      Corky Milk Vine (Secamone elliptica): The fruit is edible and has a sweet flavour.

115.      Cottonwood (Hibiscus tiliaceus): The young leaves can be eaten raw or cooked, and the roots can be used to make a sweet drink.

116.      Cranberry Heath (Astroloma humifusum): The berries are edible and can be used in a variety of dishes.

117.      Cumbungi (Bulrush): The young shoots and roots of this plant can be eaten. The pollen is also collected to make a type of flour.

118.      Cycad Nuts: Seeds from cycad palms are traditionally treated through soaking or cooking to remove natural toxins, then ground into a flour for baking.

119.      Davidson’s Plum: The fruit of several species of Australian native trees from the genus Davidsonia, known for its sour taste. It is often used in sauces, desserts, and preserves.

120.      Daviesia: The leaves of this plant are sometimes used as a spice due to their strong flavour.

121.      Desert Flax (Linum marginale): The seeds of this plant can be ground into a flour and used in baking.

122.      Desert Lime (Citrus glauca): Desert lime is a small citrus fruit with a tart, zesty flavour. It is used in desserts, sauces, and beverages.

123.      Desert Oak (Allocasuarina decaisneana): The seeds of this tree can be ground into a flour and used in baking.

124.      Desert Raisin (Solanum centrale): The fruit is dried and has a sweet flavour. It is often used in cooking and desserts.

125.      Drooping She-oak (Allocasuarina verticillata): The seeds of this tree are edible, typically ground into a flour.

126.      Egg and Bacon Plant (Crotalaria cunninghamii): The seeds of this plant can be eaten when properly cooked.

127.      Emu Bush: The berries from the emu bush have been used traditionally by Aboriginal peoples for medicinal purposes, and can also be eaten.

128.      Eucalyptus: The leaves of certain Eucalyptus species can be used to flavour foods. Its flowers also produce nectar, which can be used to make honey.

129.      Finger Cherry: The sweet fruits are typically eaten fresh.

130.      Finger Grass (Digitaria spp.): The seeds of this grass can be ground into flour and used for baking.

131.      Finger Lime: Small citrus fruits filled with caviar-like balls that pop in the mouth, providing a refreshing lime flavour.

132.      Flax Lilly (Dianella spp.): The berries of these plants can be eaten raw and have a sweet, slightly acidic flavour.

133.      Forest Rasp Fern (Doodia aspera): The young fronds of this fern can be cooked and eaten.

134.      Geebung (Persoonia spp.): The fruit is sweet and often eaten fresh.

135.      Geebung: The fruits of the persoonia species are sweet and can be eaten fresh.

136.      Giant Spear Lily (Doryanthes palmeri): The flower stalks of this plant can be roasted or cooked for consumption.

137.      Grass Tree: The young leaves can be eaten raw, and the sugary flower stalk can be consumed as a drink when soaked in water.

138.      Gumby Gumby (Pittosporum angustifolium): The fruit is edible, and the leaves are used traditionally for medicinal purposes.

139.      Hairy Spinach: As the name suggests, it’s a native spinach variety with a slightly hairy texture, used much like common spinach.

140.      Hairy Spinifex (Triodia spp.): The seeds of some Triodia species can be ground into a flour and used for baking.

141.      Honey Bush (Melianthus spp.): The flowers of some Melianthus species can be used to make a tea with a sweet taste.

142.      Illawarra Plum (Podocarpus elatus): The plum-like fruit is dark purple, almost black, and has a sweet flavour.

143.      Illawarra Plum Pine (Podocarpus elatus): The fruits are eaten fresh or used in cooking, and the seeds can also be roasted and eaten.

144.      Illawarra Plum: Also known as Daalgaal and Gidneywallum, this fruit has a sweet, plum-like flavour and is used in a variety of dishes, from desserts to sauces and marinades.

145.      Kakadu Plum (Gubinge): Small green fruit known for its high vitamin C content. Used as a crucial food source during the monsoon season.

146.      Kakadu Plum (Terminalia ferdinandiana): The green fruits are a rich source of vitamin C and can be eaten fresh or used in sauces, jams, and desserts.

147.      Kakadu Plum: Known for its high Vitamin C content, the small green fruit has been used as a food source and medicine by indigenous Australians for millennia.

148.      Kangaroo Apple (Solanum laciniatum): The ripe fruit is edible and can be used in sauces and jellies.

149.      Kurrajong: The seeds from this tree’s pods can be roasted and eaten, and they are also often ground into a flour for baking.

150.      Kutjera (Australian Desert Raisin): The small fruits are sweet and can be eaten fresh or dried.

151.      Kutjera (Solanum centrale): Kutjera, also known as desert raisin, is a small, dried fruit with a sweet, caramel-like flavour. It is commonly used in sauces, chutneys, and desserts.

152.      Leek Orchid (Prasophyllum spp.): The tubers of some Prasophyllum species can be cooked and eaten.

153.      Lemon Aspen (Acronychia acidula): The fruits have a tart, citrus-like flavour and can be used in sauces, desserts, and beverages.

154.      Lemon Myrtle (Backhousia citriodora): The leaves have a strong lemon flavour and are used as a seasoning or brewed into a tea.

155.      Long-leaf Mat Rush (Lomandra longifolia): The base of the leaves can be eaten, and the seeds can be ground into a flour.

156.      Macadamia Nut (Macadamia integrifolia): The native Australian nut is well known and eaten roasted or raw, and used in a variety of sweet and savory dishes.

157.      Macadamia Nut: Native to the rainforests of Queensland and New South Wales, these nuts are high in fat and have a rich, buttery taste.

158.      Macquarie Island Cabbage (Stilbocarpa polaris): The leaves of this plant can be cooked and eaten.

159.      Mangrove Jack: The fruits of this plant can be eaten and have a taste similar to salty apples.

160.      Mat Rush: The white bases of the leaves and young shoots can be eaten raw. Seeds can be ground into flour.

161.      Midyim Berry (Austromyrtus dulcis): The small, sweet berries of the midyim berry plant are enjoyed fresh or used in desserts, jams, and sauces.

162.      Mistletoe (Amyema spp.): The ripe berries of some mistletoe species are edible and can be eaten raw.

163.      Mistletoe: Some species of Australian mistletoe produce edible berries, but caution is needed as others are toxic.

164.      Moreton Bay Chestnut (Castanospermum australe): The seeds can be eaten but must be thoroughly cooked to remove toxins.

165.      Mossman River Grass: The seeds from this grass can be ground into a flour for baking.

166.      Mountain Groseberry (Rhodomyrtus macrocarpa): The fruit is eaten raw and is known for its sweet taste.

167.      Mountain Pepper (Tasmannia lanceolata): Small shrub native to Tasmania. Its leaves and berries are used for their strong, spicy pepper flavour.

168.      Muntries: Also known as emu apples, these small berries have a sweet, spicy flavour and can be eaten fresh or dried.

169.      Murnong (Yam Daisy): The roots can be eaten raw or cooked, resembling a sweet-tasting parsnip.

170.      Myrtle Beech: The nuts are consumed after roasting. Its sweet nectar can be used to sweeten beverages or foods

171.      Nardoo (Marsilea drummondii): The spores of this aquatic fern were traditionally used as a food source after thorough preparation.

172.      Nardoo (Marsilea spp.): The spores of this aquatic fern were traditionally used by Aboriginal Australians as a food source after thorough preparation.

173.      Narrow-leaved Bottlebrush (Callistemon linearis): The flowers of this plant can be soaked in water to make a sweet drink.

174.      Native Apricot: The Pittosporum angustifolium tree’s fruit, not to be confused with common apricots. It’s generally consumed after cooking.

175.      Native Celery (Apium spp.): The leaves and stems of some Apium species have a celery-like flavour and can be used in cooking.

176.      Native Cherry: Also known as Exocarpos cupressiformis, it’s a small, sweet fruit. Unlike traditional cherries, the seed is outside the fruit.

177.      Native Currant (Carpobrotus rossii): The fleshy fruits of the native currant plant are edible and have a sweet and tangy flavour. They are used in desserts, sauces, and beverages.

178.      Native Currant (Coprosma quadrifida): The small, red fruit is edible and can be eaten fresh.

179.      Native Dandelion (Taraxacum spp.): The leaves and young shoots of certain Taraxacum species can be used in salads or cooked as greens.

180.      Native Fig: There are numerous species of figs native to Australia, many of which have edible fruit.

181.      Native Fuchsia (Correa spp.): The flowers of certain Correa species have a sweet taste and can be used in cooking or brewed into a tea.

182.      Native Fuchsia (Eremophila spp.): The flowers of certain Eremophila species can be eaten and have a sweet taste.

183.      Native Ginger (Alpinia caerulea): The rhizomes of native ginger have a spicy, ginger-like flavour. They are used in cooking, marinades, and beverages.

184.      Native Ginger (Alpinia caerulea): The rhizomes of native ginger have a spicy, ginger-like flavour. They are used in cooking, marinades, and beverages.

185.      Native Ginger (Alpinia spp.): The rhizomes of certain Alpinia species have a ginger-like flavour and can be used in cooking.

186.      Native Ginger: This plant has aromatic leaves and roots that can be used as a spice or flavouring in cooking. It also produces bright blue berries that are sweet and juicy.

187.      Native Gourd (Cucurbita spp.): The fruits of some Cucurbita species are edible and have a sweet, nutty flavour.

188.      Native Guava (Rhodomyrtus psidioides): The sweet, slightly tart fruits are used in jams and desserts.

189.      Native Hibiscus (Alyogyne huegelii): The flowers can be used in salads or as a garnish.

190.      Native Hibiscus (Hibiscus heterophyllus): The flowers can be used in salads or brewed into a tea.

191.      Native Jasmine (Jasminum spp.): The flowers of certain Jasminum species have a sweet aroma and can be used in cooking or brewed into a tea.

192.      Native Jute (Corchorus spp.): The leaves are edible and often used in salads or as a spinach substitute.

193.      Native Jute: The leaves and shoots are often used in cooking, similar to spinach.

194.      Native Lemongrass (Cymbopogon ambiguus): The leaves of native lemongrass have a lemony flavour and are used as a seasoning in cooking. They can also be brewed into a refreshing tea.

195.      Native Mint: This aromatic herb is used as a seasoning and has a strong minty flavour. Often used in teas or to flavour meats and sauces.

196.      Native Mulberry (Pipturus argenteus): This plant produces edible fruits reminiscent of the traditional mulberries  Eaten fresh or used in traditional desserts

197.      Native Olive (Notelaea spp.): The fruit of some Notelaea species is edible and has a slightly bitter taste.

198.      Native Parsnip: Root vegetable with a sweet, nutty flavour. The tuber is usually cooked before consumption.

199.      Native Passionfruit (Passiflora herbertiana): The Passiflora herbertiana species bears small fruits with a sweet pulp. The fruits are eaten fresh or used in desserts.

200.      Native Pepper (Tasmannia spp.): The leaves and berries of certain Tasmannia species are used as a pepper substitute in cooking.

201.      Native Raspberry (Rubus parvifolius): Native raspberry produces small, sweet berries that are enjoyed fresh or used in jams, desserts, and sauces.

202.      Native Sarsaparilla (Smilax glyciphylla): The young shoots and tendrils can be eaten raw or cooked.

203.      Native Sarsaparilla (Smilax spp.): The roots of certain Smilax species have a distinct flavour and can be used as a flavouring or brewed into a tea.

204.      Native Sorghum: Used traditionally for its seeds which can be ground into flour for bread. The sweet stems can be chewed for their juice.

205.      Native Tamarind (Diploglottis australis): The fruits of the native tamarind tree have a tangy, tropical flavour and are used in sauces, desserts, and beverages.

206.      Native Tamarind (Diploglottis spp.): The fruit of some Diploglottis species can be eaten and has a tangy flavour.

207.      Native Tapioca (Canna spp.): The tubers of some Canna species can be cooked and eaten.

208.      Native Thyme (Prostanthera spp.): The leaves of certain Prostanthera species have a minty flavour and can be used as a seasoning or brewed into a tea.

209.      Native Violet (Viola betonicifolia): The leaves and flowers of this plant are edible and can be used in salads or as a garnish.

210.      Native Violet (Viola hederacea): The leaves and flowers of this plant are edible and can be used in salads or as a garnish.

211.      Native Wisteria (Hardenbergia spp.): The flowers of certain Hardenbergia species are edible and can be used in salads or as a garnish.

212.      Native Yam: A tuber that is a staple food for many Aboriginal communities. It’s often roasted or boiled before eating

213.      Native Yam: Staple food for many Aboriginal communities. It’s a tuber that is often roasted or boiled.

214.      Old Man Saltbush (Atriplex nummularia): The leaves can be used fresh in salads or cooked in a variety of dishes, there are 52 species

215.      Old Man Saltbush: The leaves of this species of saltbush are edible and are often used as a wrap for meat or fish in traditional cooking.

216.      Pandanus: Various species of Pandanus bear fruit which can be eaten when cooked, and the leaves can be used for weaving.

217.      Paperbark (Melaleuca spp.): The inner bark of some Melaleuca species can be soaked to extract edible sap.

218.      Paperbark (Melaleuca): While the plant itself is not typically consumed, its thick, paper-like bark is often used for cooking food in, lending a distinct flavour.

219.      Pepperberry: Both the leaves and berries of this plant can be used as a spice due to their hot, spicy flavour.

220.      Pigface: A succulent coastal plant. The leaves can be eaten raw or cooked and the fruits have a sweet, slightly salty flavour.

221.      Pigweed (Portulaca oleracea): Pigweed leaves are edible and have a slightly sour, tangy taste. They are often used in salads or cooked as greens.

222.      Pink Purslane: The leaves and stems can be eaten raw or cooked and have a slightly acidic taste.

223.      Pink-flowered Native Raspberry (Rubus parvifolius): The small berries of this raspberry are sweet-tart and can be eaten fresh.

224.      Quandong Cherry (Santalum acuminatum): The bright red fruits of the quandong cherry tree have a tart taste. They are used in desserts, sauces, and jams, or eaten raw.

225.      Red Bean Tree (Dysoxylum mollissimum subsp. molle): The seeds are eaten after being thoroughly cooked but must be consumed in moderation.

226.      Red Finger Lime (Citrus australasica var. sanguinea): This is a native citrus with a tangy flavour, used in sauces, drinks, and as a garnish.

227.      Red Morogo: This is a type of native spinach which can be cooked and eaten as a green vegetable.

228.      Riberry (Lilly Pilly): This small, red, apple-like fruit has a tart flavour and is often used in sauces, jams, and desserts.

229.      Riberry (Syzygium luehmannii): Riberry is a small, red fruit with a tart flavour. It is often used to make jams, sauces, and desserts, and can also be eaten fresh.

230.      Riceflower (Pimelea spp.): The young shoots and leaves of some Pimelea species can be cooked and eaten.

231.      River Bottlebrush (Callistemon sieberi): The sweet nectar from the flowers can be sucked directly or soaked in water to make a sweet drink.

232.      River Cherry (Syzygium tierneyanum): The fruit is edible and has a sweet flavour.

233.      River Mangrove (Aegiceras spp.): The fruits of some Aegiceras species are edible and have a sweet taste.

234.      River Mint (Mentha australis): It has been used traditionally as a flavouring in cooking and tea.

235.      River Mint: This native mint variety is used in a range of culinary dishes for its fresh, minty flavour.

236.      River Red Gum (Eucalyptus camaldulensis): While not traditionally a food source, the sap can be consumed for hydration and the leaves can be used for flavouring.

237.      Rock Fig (Ficus spp.): The fruits of some Ficus species are edible and have a sweet taste.

238.      Rock Fuchsia (Eremophila spp.): The flowers of some Eremophila species can be eaten, and the nectar can be sucked for hydration.

239.      Round-leaved Pigface (Carpobrotus rossii): The fruits are succulent and edible, often eaten fresh.

240.      Ruby Saltbush (Enchylaena tomentosa): The red or yellow berries are sweet and salty, and can be eaten raw.

241.      Saltbush: This plant can be found all over Australia. The salty leaves are often eaten raw in salads, or cooked in a similar manner to spinach.

242.      Samphire: Also known as Sea Asparagus, this salty succulent plant is usually cooked and served as a side dish or used in salads.

243.      Sand Verbena (Abronia maritima): A coastal plant whose leaves and seeds are edible.

244.      Sandpaper Fig: The fruits of these trees are edible and are named for their rough, sandpaper-like leaves. They have a sweet taste and are often eaten fresh.

245.      Sassafras (Doryphora sassafras): The leaves are used for flavouring, and the roots can be used to make a tea.

246.      Scented Emu Bush (Eremophila spp.): The flowers and leaves can be used to make a tea with a pleasant aroma.

247.      Scrambling Lily (Geitonoplesium cymosum): The roots can be eaten raw or cooked.

248.      Sea Celery: A coastal plant with a strong celery flavour. The leaves can be eaten raw or cooked.

249.      Shepherd’s Purse: The leaves and young shoots can be eaten raw or cooked like spinach.

250.      Shiny-leaved Stinging Tree (Dendrocnide photinophylla): The young leaves of this plant can be cooked and eaten as a vegetable after the stinging hairs are removed.

251.      Sickle Senna (Senna spp.): The seeds are edible but need to be thoroughly cooked.

252.      Silky Pear (Opuntia spp.): The fruits of certain Opuntia species, also known as prickly pears, are edible when the spines are removed.

253.      Silver Banksia: The nectar from its flower spikes can be used to make a sweet, refreshing drink.

254.      Small-leaved Tamarind (Diploglottis campbellii): The tangy fruits are eaten fresh or used in sauces, jams, and desserts.

255.      Snake Vine: The ripe berries of this vine are edible and sweet. The plant is also used for medicinal purposes in many Indigenous cultures.

256.      Snowberry (Gaultheria hispida): The berries of this plant are edible and can be eaten fresh. They have a mild, sweet flavour.

257.      Spear Lily (Doryanthes spp.): The flower stalks can be roasted or cooked in traditional Aboriginal cuisine.

258.      Spike Wattle (Acacia oxycedrus): The seeds can be ground into a flour and used for baking.

259.      Sticky Hop Bush (Dodonaea viscosa): The fruits of this plant are edible and have a sticky texture.

260.      Sticky Wattle (Acacia longifolia): The seeds can be ground into a flour and used in baking.

261.      Stinking Roger (Tagetes minuta): This plant has a strong aroma and flavour and can be used as a seasoning.

262.      Sturt’s Desert Pea: The flowers and seeds of this plant were traditionally used by Aboriginal people as a food source, but they require special preparation to remove toxins.

263.      Sugarbag (native bees honey): The honey from Australian native stingless bees. It’s less sweet than regular honey with a tangy, lemony flavour.

264.      Sundew (Drosera spp.): While not typically consumed, these insectivorous plants were used by Aboriginal Australians for medicinal purposes.

265.      Swamp Fern: The young fronds can be eaten as a vegetable.

266.      Swamp Hibiscus (Hibiscus heterophyllus): The leaves can be used to brew a tea with a tart flavour.

267.      Swamp Lily (Crinum spp.): The bulbs of certain Crinum species can be cooked and eaten.

268.      Swamp Oak (Casuarina glauca): The seeds of this tree can be ground into a flour and used in baking.

269.      Swamp Paperbark (Melaleuca ericifolia): The inner bark can be chewed or used to make a tea.

270.      Tasmanian Pepper Berry: The berries have a hot flavour and can be used as a spice, while the leaves can be used as a herb.

271.      Thyme Honey-myrtle (Melaleuca thymifolia): The leaves are used as a flavouring due to their thyme-like aroma.

272.      Tucker Bush (Pittosporum angustifolium): The fruits are edible and have a sweet taste.

273.      Variable Groundsel (Senecio spp.): The young leaves and stems of certain Senecio species can be cooked and eaten.

274.      Velvet-leaf Saltbush (Atriplex cinerea): The leaves of this shrub can be eaten and are often used in salads or as a spinach substitute.

275.      Warrigal Greens (Tetragonia tetragonioides): The leaves of this succulent plant are edible and can be cooked like spinach.

276.      Water Ribbons (Triglochin spp.): The leaves and seeds of some Triglochin species are edible and can be eaten raw or cooked.

277.      Water Vine (Cissus antarctica): This vine produces sweet berries, and the sap can also be drunk for hydration.

278.      Wattleseed (Acacia spp.): The seeds of various Acacia species, commonly known as wattleseed, are roasted and ground into a flour. Wattleseed flour is used in baking, sauces, and beverages, adding a nutty and roasted flavour.

279.      Weeping Tea Tree (Leptospermum brachyandrum): The leaves can be used to brew a tea-like beverage.

280.      Wild Almond (Brabejum stellatifolium): The nuts are edible after roasting and have a flavour similar to commercial almonds.

281.      Wild Ginger (Asarum spp.): The root of this plant can be used as a flavouring in cooking or brewed into a tea.

282.      Wild Lime (Citrus glauca): This is a native citrus, the fruit of which can be used like commercial limes.

283.      Wild Parsnip (Trachymene incisa): The roots of this plant can be eaten raw or cooked and have a flavour similar to commercial parsnips.

284.      Wild Quandong (Santalum acuminatum): The fruit of the wild quandong tree is prized for its tart flavour. It is often used in jams, sauces, desserts, and beverages

285.      Wild Rosella (Hibiscus sabdariffa): The calyx of the wild rosella plant is used to make a tangy, crimson-colored syrup, which is used in beverages, sauces, and desserts.

286.      Wild Rosella: The calyces of this plant are used in sauces, jams, and beverages for their tart, cranberry-like flavour.

287.      Wombat Berry (Eustrephus latifolius): The berries are edible and can be eaten fresh.

288.      Wongi (Manilkara kauki): This tree produces sweet, sticky fruit that can be eaten fresh.

289.      Wongi: A type of bush plum that bears small, sweet fruit.

290.      Yam Daisy (Microseris spp.): The tubers of these daisy-like plants were traditionally a staple food for Aboriginal Australians.

291.      Yellow Mistletoe (Amyema spp.): The ripe berries of some Amyema species are edible and can be eaten raw.

292.      Zig-Zag Vine (Melodorum leichhardtii): The fruits are sweet and succulent, often eaten fresh.

293.      Black Apple (Planchonella australis): The dark purple, plum-like fruits have a sweet taste and custard-like texture.

294.      Bladder Saltbush: The leaves of this plant are rich in protein and can be eaten raw or cooked. They have a salty flavour.

295.      Blue Flax Lily: This plant produces blue berries that can be eaten raw. It’s noted for a sweet, slightly acidic taste.

296.      Blue Hovea (Hovea spp.): The seeds can be ground into a flour and used for baking.

297.      Blue Mallee (Eucalyptus polybractea): The leaves can be used for flavouring, and the nectar from the flowers can be used to make a sweet drink.

298.      Blue Quandong: The bright blue fruits are tart and typically used in jams, sauces, and desserts.

299.      Bluebush (Maireana spp.): The young leaves of certain Maireana species can be cooked and eaten.

300.      Brush Muttonwood (Rapanea variabilis): The small berries are sweet and often eaten fresh.

301.      Bulrush: Also known as Cumbungi or Cat’s Tail, the base of the stem can be eaten raw, and the pollen can be used as a flour substitute.

302.      Bush Apple (Owenia acidula): The fruits of the bush apple tree have a tart flavour and are commonly used in sauces, desserts, and jams.

303.      Bush Banana (Marsdenia flavescens): The tubers of the bush banana plant are cooked and eaten. They have a starchy texture and can be used in various dishes.

304.      Bush Cherry (Syzygium spp.): The fruits of certain Syzygium species are edible and have a sweet, tart flavour.

305.      Bush Cucumber (Cucumis spp.): The fruits of certain Cucumis species are edible and have a crisp, refreshing taste.

306.      Bush Currant (Coprosma quadrifida): The berries of the bush currant plant are edible and have a sweet flavour. They can be eaten fresh or used in desserts and jams.

307.      Bush Currant (Coprosma spp.): The berries of certain Coprosma species are edible and have a sweet flavour.

308.      Bush Lemon Myrtle (Backhousia citriodora): The leaves of the bush lemon myrtle tree have a strong lemon flavour and are used as a seasoning in cooking, marinades, and desserts.

309.      Bush Lemongrass (Cymbopogon spp.): The leaves of certain Cymbopogon species have a lemony flavour and can be used as a seasoning or brewed into a tea.

310.      Bush Mint (Mentha spp.): Certain species of native mint have leaves with a minty flavour that can be used as a seasoning or brewed into a tea.

311.      Bush Passionfruit (Passiflora spp.): The fruits of certain Passiflora species have a tangy flavour and can be eaten fresh or used in desserts and beverages.

312.      Bush Passionfruit: Small, round fruits with a tart flavour that can be eaten fresh or used in cooking.

313.      Bush Peanut (Glycine spp.): The seeds of some Glycine species can be roasted and eaten as a snack or ground into a flour.

314.      Bush Peanut: This native variety of peanut has a similar taste to common peanuts and can be eaten raw or roasted.

315.      Bush Plum (Podocarpus spinulosus): The fruits of the bush plum tree have a tart flavour and are used in traditional Aboriginal cuisine. They can be eaten fresh, dried, or used in jams and sauces.

316.      Bush Raspberry (Rubus parvifolius): Bush raspberry produces small, sweet berries that are enjoyed fresh or used in jams, desserts, and sauces.

317.      Bush Tomato (Capparis spp.): The ripe fruits of certain Capparis species are used in traditional Aboriginal cooking and have a strong, tangy flavour.

318.      Bush Tomato (Cyphomandra spp.): The fruits of certain Cyphomandra species are used in Aboriginal cuisine and have a unique flavour.

319.      Bush Tomato (Pittosporum spp.): The fruits of certain Pittosporum species are used in traditional Aboriginal cooking and have a tangy flavour.

320.      Bush Tomato (Solanum centrale): The ripe fruits of this bush tomato species have a rich, tangy flavour and are used in traditional Aboriginal cooking. They are often dried and ground into a powder.

321.      Bush Tomato (Solanum cinereum): The ripe fruits of this bush tomato species are used in traditional Aboriginal cooking. They have a rich, tangy flavour and are often dried and ground into a powder.

322.      Bush Tomato (Solanum esuriale): The ripe fruits of this bush tomato species have a strong, tangy flavour and are used in traditional Aboriginal cooking. They are often dried and ground into a powder for later use.

323.      Bush Tomato (Solanum spp.): The ripe fruits of certain Solanum species are used in traditional Aboriginal cooking and have a rich, tangy flavour.

324.      Bush Tomato (Solanum vescum): The fruits of this bush tomato species are used in traditional Aboriginal cooking. They have a rich, tangy flavour and are often dried and ground into a powder.

325.      Bush Yam (Dioscorea bulbifera): The tubers of this yam species are edible and have a starchy texture.

326.      Carpentaria Palm: The heart of this palm tree is edible, although harvesting it results in the death of the tree.

327.      Chocolate Lily: The tubers of this plant are edible and have a flavour reminiscent of sweet potatoes.

328.      Cluster Fig: This fig species produces fruit in clusters on its trunk. The fruits are sweet and can be eaten fresh.

329.      Coast Banksia (Banksia integrifolia): The nectar from the flowers can be sucked directly or soaked in water to make a sweet drink.

330.      Cockspur Coral Tree (Erythrina crista-galli): The flower nectar can be consumed, but caution must be taken as the seeds are toxic.

331.      Creek Bush (Pimelea spp.): The young shoots and leaves of some Pimelea species can be cooked and eaten.

332.      Cycad Nuts: Seeds from cycad palms that are traditionally treated through soaking or cooking to remove natural toxins, then ground into a flour for baking.

333.      Davidson’s Plum: Sour fruit native to the rainforests of Queensland. Often used in sauces, desserts, and preserves.

334.      Desert Rose (Gossypium sturtianum): The seeds of this plant can be ground into a flour and used in cooking.

335.      Dogwood (Jacksonia scoparia): The seeds of this shrub can be ground into a flour.

336.      Drooping Sheoak: The seeds of this tree can be eaten and are often ground into a flour for baking.

337.      Finger Lime: A citrus fruit filled with caviar-like pearls that burst with tangy lime flavour. Used in a variety of dishes or eaten fresh.

338.      Flying-duck Orchid: Aboriginals traditionally used the tubers of this and related orchid species as a food source.

339.      Golden Guinea Tree (Dillenia alata): The fruit is used by Aboriginal people and has a tart taste, suitable for sauces and preserves.

340.      Green Wattle (Acacia decurrens): The seeds of this wattle species can be ground into a flour.

341.      Grevillea: Some species produce flowers rich in nectar, which can be soaked in water to make a sweet drink. But, be cautious as some species are also toxic.

342.      Illawarra Plum (Daalgaal): This dark, plum-like fruit is often used in sauces and desserts. It has a sweet, plum/prune-like taste with pine undertones.

343.      Kakadu Lime: A small citrus fruit, it is similar to the Kakadu plum and can be used in a similar way in cooking and preserving.

344.      Kangaroo Vine: Also known as Native Grape, the fruits of this vine are small and sweet when ripe, resembling the taste of tropical fruits.

345.      Karkalla (Pigface): The leaves and fruit of this plant are edible. The leaves can be used in salads or lightly cooked, while the fruit has a salty-sweet flavour.

346.      Kurrajong (Brachychiton populneus): The seeds of this tree can be eaten raw or cooked after being extracted from their woody pods.

347.      Leichhardt Tree: The tree bears edible nuts, which are usually roasted before eating.

348.      Macadamia integrifolia: Known for its rich, buttery-tasting nuts, which can be eaten raw or roasted.

349.      Macadamia Nut: A native Australian nut that’s popular worldwide. High in healthy fats and is eaten raw or roasted.

350.      Moreton Bay Chestnut: The nuts of this tree are roasted and eaten. They need to be leached of their natural toxins before consumption.

351.      Mountain Pepper: A shrub native to Tasmania. Its leaves and berries are used as a spice due to their strong, hot flavour.

352.      Muntries (Kunzea pomifera): Also known as emu apples, muntries are small, berry-like fruits that have a sweet, spicy flavour. They are often used in desserts, jams, and sauces.

353.      Murnong (Yam Daisy): Its roots were a significant food source for Aboriginal people in southern Australia.

354.      Nardoo: This fern produces sporocarps that, when properly prepared, can be used as a food source. Improper preparation can lead to nutrient deficiency.

355.      Native Apricot (Pittosporum phylliraeoides): The fruits can be eaten but should be consumed in moderation due to potential toxicity.

356.      Native Basil (Ocimum spp.): The leaves of certain Ocimum species have a basil-like flavour and can be used as a seasoning or brewed into a tea.

357.      Native Currant: These small, black fruits are sweet and can be used in a similar way to other currants.

358.      Native Dandelion (Taraxacum spp.): The leaves and young shoots of certain Taraxacum species can be used in salads or cooked as greens.

359.      Native Elderberry: The berries and flowers of this plant are edible. The berries are typically used in sauces, jams, or wines, and the flowers can be used to make a refreshing drink or in baking.

360.      Native Fern (Gleichenia spp.): The young fronds of some Gleichenia species can be cooked and eaten.

361.      Native Fig: Several species of figs native to Australia have edible fruits. They are usually consumed fresh.

362.      Native Flax Lily (Dianella spp.): The berries of certain Dianella species are edible and have a sweet flavour.

363.      Native Fuchsia (Correa spp.): The flowers of some Correa species can be used to make a tea with a sweet taste.

364.      Native Ginger (Alpinia caerulea): The rhizomes of native ginger have a spicy, ginger-like flavour. They are used in cooking, marinades, and beverages.

365.      Native Ginger (Alpinia caerulea): The rhizomes of native ginger have a spicy, ginger-like flavour. They are used in cooking, marinades, and beverages.

366.      Native Ginger (Alpinia spp.): The rhizomes of certain Alpinia species have a ginger-like flavour and can be used in cooking.

367.      Native Honeysuckle (Lonicera spp.): The flowers of certain Lonicera species have a sweet nectar and can be used in cooking or brewed into a tea.

368.      Native Lemongrass (Cymbopogon refractus): The leaves of this grass have a lemony flavour and can be used as a seasoning or brewed into a tea.

369.      Native Mint (Mentha spp.): Various species of native mint have leaves with a minty flavour that can be used as a seasoning or brewed into a tea.

370.      Native Parsnip: A root vegetable that has a sweet, nutty flavour when cooked. It’s often roasted or used in soups and stews.

371.      Native Raspberry (Rubus parvifolius): Native raspberry produces small, sweet berries that are enjoyed fresh or used in jams, desserts, and sauces.

372.      Native Raspberry (Rubus spp.): The fruit of certain Rubus species is edible and has a sweet flavour.

373.      Native Sarsaparilla (Smilax glyciphylla): The root of this plant can be used as a flavouring in cooking or brewed into a tea.

374.      Native Sarsaparilla (Smilax spp.): The roots of certain Smilax species have a distinct flavour and can be used as a flavouring or brewed into a tea.

375.      Native Sedge (Carex spp.): The tubers of some Carex species can be cooked and eaten.

376.      Native Sorrel (Oxalis spp.): The leaves of certain Oxalis species have a tart, lemony flavour and can be used in salads, sauces, and cooked dishes.

377.      Native Spinach (Tetragonia spp.): The leaves of certain Tetragonia species can be cooked and eaten.

378.      Native Tamarind (Diploglottis australis): The fruit has a tart, citrus-like flavour and can be used in cooking.

379.      Native Thyme (Prostanthera spp.): The leaves of certain Prostanthera species can be used as a seasoning or brewed into a tea.

380.      Native Thyme (Prostanthera spp.): The leaves of certain Prostanthera species have a minty flavour and can be used as a seasoning or brewed into a tea.

381.      Native Wisteria (Hardenbergia spp.): The flowers of certain Hardenbergia species are edible and can be used in salads or as a garnish.

382.      Native Yam (Dioscorea transversa): The tubers of this yam species were traditionally used as a food source.

383.      Orange Thorn (Pittosporum multiflorum): The fruit from this plant is sweet and can be consumed fresh.

384.      Plum Pine (Podocarpus elatus): The fruit is sweet and succulent, often eaten fresh or used in cooking.

385.      Prickly Currant Bush (Coprosma quadrifida): The fruits of this plant are edible and have a sweet flavour.

386.      Purslane (Portulaca oleracea): This plant has edible leaves and stems, which are often used in salads or cooked like spinach.

387.      Quandong Cherry (Santalum acuminatum): The bright red fruits of the quandong cherry tree have a tart taste. They are used in desserts, sauces, and jams, or eaten raw.

388.      Riberry (Lilly Pilly): Small, red fruit with a tart, clove-like flavour. Eaten raw or used in sauces, relishes, and desserts.

389.      Rough Cockleburr (Xanthium strumarium): The seeds of this plant can be eaten but need to be thoroughly cooked.

390.      Round-leaf Pigface (Disphyma crassifolium): The fruits are juicy with a salty-sour taste, and the leaves can be used similarly to aloe.

391.      Ruby Saltbush (Enchylaena tomentosa): The berries are edible and can be eaten fresh. They have a salty-sweet taste.

392.      Saltwater Paperbark: The nectar from the flowers can be sucked directly or soaked in water to produce a sweet drink.

393.      Samphire: Also known as sea asparagus, this coastal plant is consumed as a leafy green vegetable with a slightly salty, bitter flavour.

394.      Samphire: Also known as sea asparagus, this coastal plant is used as a leafy vegetable and has a salty, slightly bitter taste.

395.      Sandpaper Fig (Ficus coronata): The fruit of this tree is edible and often used in jams and sauces.

396.      Saw Sedge (Gahnia spp.): The seeds of this plant can be ground into flour.

397.      Sea Beet: This is a coastal plant that is related to beetroot and silverbeet. The leaves can be eaten raw or cooked like spinach.

398.      Sea Celery (Apium prostratum): The leaves can be used in salads or as a garnish, and the stems can be cooked like celery.

399.      Sea Fig: A type of succulent that produces sweet, edible fruits.

400.      Sea Parsley: As its name suggests, this coastal plant tastes like parsley and can be used in the same way in cooking.

401.      Silver Quandong (Elaeocarpus kirtonii): The fruit is large, round, and edible with a tangy taste.

402.      Smooth Darling-pea (Swainsona galegifolia): The flowers and seeds of this plant are edible and have a mild flavour.

403.      Snake Vine: The ripe berries are edible and have a sweet flavour. It’s also used medicinally in many indigenous cultures.

404.      Sour Bush Tomato (Solanum ellipticum): The fruit is eaten raw or cooked but should be consumed when fully ripe as it can be toxic otherwise.

405.      Sour Grass (Oxalis spp.): The leaves and stems of certain Oxalis species have a tangy flavour and can be used in salads or cooked as a vegetable.

406.      Sour Sob: This plant produces small bulbs which can be cooked and eaten.

407.      Spiny-headed Mat-rush (Lomandra longifolia): The base of the leaves can be eaten, and the seeds can be ground into a flour.

408.      Spreading Emu Bush (Eremophila glabra): The flowers and leaves of this plant can be used to make a tea with a pleasant aroma.

409.      Swamp Paperbark (Melaleuca ericifolia): The inner bark of this tree can be soaked in water to extract a sweet drink.

410.      Swamp Wattle (Acacia retinodes): The seeds can be ground into flour and the phyllodes (flattened leaf stalks) can be chewed for hydration.

411.      Sweet Quandong (Santalum acuminatum): The fruit is sweet and tart, often used in jams, pies, and desserts.

412.      Twining Glycine (Glycine clandestina): The tubers of this plant can be cooked and eaten.

413.      Water Bush (Myoporum montanum): The small purple fruit is consumed fresh and has a salty taste.

414.      Water Vine: The Water Vine has tuberous roots that can be eaten raw or cooked and is known for its water content, making it a valuable source of hydration.

415.      Wattle: Many types of wattle produce edible seeds that can be ground into flour.

416.      Wattleseed (Acacia spp.): The seeds of various Acacia species, commonly known as wattleseed, are roasted and ground into a flour. Wattleseed flour is used in baking, sauces, and beverages, adding a nutty and roasted flavour.

417.      Wattleseed: The seeds from various Acacia species are often ground into a flour and used for baking or thickening sauces. It has a nutty, slightly coffee-like flavour.

418.      Wild Grape (Cayratia spp.): The fruits of some Cayratia species are edible and have a sweet flavour.

419.      Wild Quandong (Santalum acuminatum): The fruit of the wild quandong tree is prized for its tart flavour. It is often used in jams, sauces, desserts, and beverages.

420.      Wild Rosella: This native hibiscus produces edible calyces that have a tart flavour and are used in sauces, jams, and drinks.

421.      Wombat Berry: This vine produces small, edible fruit.

422.      Yam Daisy (Microseris spp.): The tubers of these daisy-like plants were traditionally consumed by Aboriginal Australians.

423.      Zigzag Wattle: The seeds can be ground into a flour and used for baking.

Additional Note: The list of plants provided here is not exhaustive and does not encompass all edible and non-edible plants found in Aboriginal bush tucker. There are numerous other plant species that Aboriginal communities have traditionally used as food sources. Local variations and regional differences may exist, with unique plants utilised in specific areas.

It is crucial to conduct thorough research and seek guidance from local experts to expand your knowledge of Aboriginal bush tucker. Local knowledge holders, Indigenous organisations, or cultural centres can provide valuable insights into the diverse array of edible plants in different regions.

Furthermore, depending on the local Indigenous language or dialect, some plants may have different names or regional variations. It is important to respect and acknowledge the rich cultural diversity of Aboriginal communities and their unique relationships with the land and its resources.

Always prioritise safety, cultural sensitivity, and responsible foraging practices when exploring and engaging with Aboriginal bush tucker. 

The exact number of edible plants used by Aboriginal communities remains largely undocumented and can vary based on factors such as geographic
location, climate, seasons, and cultural practices. It is estimated that Aboriginal people have utilised hundreds of different plant species for
food, medicine, and other purposes.