Native Coastal Greens & Lemon Aspen

Preparation info

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By Peter Gilmore

Published 2014

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  • 100 g ( oz) barilla (coorong spinach)
  • 150 g ( oz) karkalla (sea succulent)
  • 100 g ( oz) munyeroo (native purslane)
  • 50 g ( oz) sea parsley (sea celery)
  • 32 fresh lemon aspen fruits


Pick through the native coastal greens, keeping only the small tips and leaves: discard any larger leaves and stems. Wash well, drain and set aside until required.

Pick and remove any stems from the lemon aspen fruit and set aside until required.