This stop is all about taste — one of the most enjoyable ways to connect with nature.
For hundreds of years, the Awabakal people, the Traditional Custodians of this land, have used many of these native plants for food, medicine, and flavour.
The Midgen Berry, Austromyrtus dulcis, produces small white berries with a sweet, subtle flavour — a favourite bush food enjoyed fresh from the plant.
The Lemon Myrtle, Backhousia citriodora, gives off a bright, citrus scent when you rub its leaves — today it’s used in teas, biscuits, and sauces, just as it has been used for generations.
The Aniseed Myrtle, Syzygium anisatum, has a rich licorice aroma and has long been valued for its soothing taste and fragrance.
And the Warrigal Greens, Tetragonia tetragonioides, are a native spinach that can be cooked and eaten — still popular in Australian kitchens today.
Please remember not to taste plants along the trail unless guided — but take a moment to imagine how these flavours have sustained and connected people to Country for thousands of years.