Native Australians used bushtucker to cook food so that it is safe to eat. Here is some information you might not know about it.
Examples of Australian native plant foods include the fruits: quandong, ketjera, muntries, riberry, Davidson’s plum and finger lime.
Native spices include lemon myrtle, mountain pepper, aniseed myrtle. A popular leafy vegetable is warrigal greens. Nuts include Bunya nut and the macadamia nut.
Knowledge of Aboriginal uses of fungi is emagre, but beefsteak fungus and nature bread (also a fungus) were constantly eaten.
Australian Aborigines have eaten native animal and plant foods for about 60,000 years. Various traditional methods of processing and cooking are used (e.g. such as Toxic Bay chestnuts are processed to remove the toxins and render them safe to eat.) Many foods are also baked in the hot campfire coals or baked for several hours in ground ovens.