Australian native herbs you can grow in your garden
When we think about herbs, we usually picture European favourites like rosemary, thyme and basil. But Australia has its own native plants that can be grown, harvested and used in similar ways. Many are aromatic, resilient and well suited to pots and small gardens.
Australian native herbs aren’t direct substitutes for traditional herbs, but they fill a similar role in the kitchen. Thinking about what they’re most like makes them far easier to use and enjoy.
What makes a plant a native “herb”?
A native herb is a plant whose leaves, flowers or stems are used for flavouring, tea or light culinary use. Many native herbs are more concentrated than European herbs, tend to grow more slowly, with firmer stems and woody bases.
Australian native herbs to grow and tips for storage
Lemon Myrtle (Backhousia citriodora)
Similar to lemon zest or lemongrass
Lemon myrtle has a strong citrus aroma and is commonly used dried or fresh in teas, desserts and savoury dishes. It’s far more potent than lemon zest, so only small amounts are needed.
Prepare and store Lemon Myrtle
Harvest mature leaves, rinse gently and pat dry. Leaves can be used fresh, finely chopped, or dried whole. Fresh leaves keep for several days in the fridge wrapped loosely in a damp cloth. For longer storage, air-dry leaves in a warm, shaded place, then store whole or crushed in an airtight jar away from light.
River Mint / Native Mint (Mentha australis)
Similar to garden mint
Used much like conventional mint, river mint works well in teas, salads and desserts. It has a softer flavour and a more restrained growth habit than common mint varieties.
Prepare and store River Mint
Use fresh leaves much like conventional mint. Harvest lightly, taking only soft new growth. Leaves are best added at the end of cooking or steeped gently for teas. Fresh stems can be stored upright in a glass of water in the fridge for a few days. Leaves can also be dried, but the flavour is softer when used fresh.
Native Thyme / Cut-leaf Mint-Bush (Prostanthera incisa)
Similar to thyme or oregano
Aromatic leaves on woody stems make native thyme useful in the same way as Mediterranean herbs. It suits roasting, infused oils and savoury dishes, but benefits from light harvesting.
Prepare and store Native Thyme
Strip leaves from woody stems and use sparingly. Leaves can be used fresh or dried. Avoid heavy chopping, as bruising releases oils quickly and can overpower dishes. Air-dry small sprigs upside down in a dry, shaded spot. Once dry, store leaves whole in an airtight container.
Old Man Saltbush (Atriplex nummularia)
Similar to bay leaf or spinach, depending on use
Young leaves can be used like a leafy green, while older leaves are better used sparingly to add savoury depth. Saltbush is hardy and well suited to dry conditions.
Prepare and store Old Man Saltbush
Harvest young leaves for fresh use and cook briefly like spinach. Older leaves are better used sparingly, either dried or added whole to dishes and removed before serving, similar to bay leaf. Fresh leaves keep for several days refrigerated. For longer storage, dry mature leaves completely and store whole in a sealed jar.
Aniseed Myrtle (Syzygium anisatum)
Similar to fennel seed or star anise
Aniseed myrtle has a sweet, liquorice-like flavour and is best treated as a flavouring. It’s potent and used in small amounts for teas, baking and desserts.
Prepare and store Aniseed Myrtle
Leaves are usually dried before use to mellow their intensity. Crush or grind dried leaves just before adding to recipes. Use very small amounts. Dry leaves thoroughly, then store whole in an airtight container away from heat and light. Grinding just before use preserves flavour.
Warrigal Greens (Tetragonia tetragonioides)
Similar to spinach
Often called native spinach, warrigal greens are cooked and used much like regular spinach. They are tougher than conventional greens and have a mild, slightly salty and earthy flavour.
Prepare and store Warrigal Greens
Always blanch leaves briefly in boiling water, then discard the water before cooking or eating. This removes naturally occurring compounds that make them unsuitable raw. Fresh leaves store like spinach in the fridge and are best used quickly. Blanched leaves can be frozen for longer storage.
Growing native herbs in small spaces
Many native herbs grow well in pots, which makes them ideal for balconies, courtyards and small gardens. The key is good drainage, appropriate sunlight and avoiding overfeeding. Most native herbs prefer lean conditions and will struggle if fertilised heavily. Labelling herbs helps you learn their growth habits and flavours over time.
Once established, they generally need less water than soft herbs and respond better to being left alone. Ollas are a great option for efficiently watering native herbs, particularly in pots.
Harvesting native herbs effectively
Native herbs tend to have firmer stems and slower regrowth than European herbs, which means harvesting needs to be deliberate.
A herb stripper is particularly useful for native herbs with woody or fibrous stems, such as native thyme, lemon myrtle and aniseed myrtle. Stripping leaves cleanly keeps them intact for drying or cooking and avoids tearing stems.
For cutting, florist pruners or fine snips allow for clean, precise cuts just above a leaf joint. Sharp tools reduce stress on the plant and encourage healthy regrowth, which matters with slower-growing natives.
A different way to think about herbs
Australian native herbs are often more complex, aromatic or unexpected than familiar herbs, ranging from citrus and aniseed to resinous, savoury and minty.
Many native herbs are also surprisingly easy to grow. Once established, they generally need less water, less feeding and far less intervention than soft European herbs. Grown in pots or garden beds, they suit busy gardeners who want flavour without fuss.
Adding just one native herb to your collection introduces new flavours. It’s a small change that opens up a distinctly Australian way of growing.
