L-R: Rock fig, muntries (background), muntries (tiny plant in corner of box), saltbush x3.
Appleberry (Billardiera. scandens).
Davidson's plum (Davidsonia pruriens) - the primeval tree.
Illawarra plum (Podocarpus elatus).
Native sarsparilla (I think). Leaves are very aromatic but may not be edible.
Midyimberries (Austromyrtis dulcis) in stacked pots.
Midyimberries from the top.
Native raspberry (Rubus rosifolius). The brown leaves are a bean vine.
Warrigal greens (aka tetragon) (Tetragonia tetragoniodes) really appreciating the shade of the finger lime (Microcitrus australasica).
Top view: native ginger (Alpinia coerulea) above, flax lily (Dianella) below. The leaves and root of the native ginger can be eaten and have a flavour like true ginger.
Native mint - mentha australis. Very strong pennyroyal flavour/scent - use with care.
Native mint and spearmint fighting for supremacy.
Lemon myrtle (Backhousia. citriodora). Use the leaves for a sweet, rich lemony flavour. Can be used in place of lemongrass.
Dorrigo pepper (Tasmannia stipitata) - I think!! Use the leaves and berries for a very strong, pepper experience. Hotter than true pepper (Piper nigrum).
T. lanceolata - Mountain pepper. Use the leaves and berries for a very strong, pepper experience. Hotter than true pepper (Piper nigrum).
Aniseed myrtle - Backhousia anisata. Apparently it can grow up to 45m tall in the wild!! Leaves have a decided aniseed flavour - use like fennel.
Saltbush (Atriplex nummularia) detail. Leaves are salty and excellent lightly cooked or even raw.
Strawberries (yes, I know they're not native!).
Chilli (also not native. But pretty). Nasturtium in the base.
Macadamia tree (Macadamia integrifolia).
Bunya bunya pine (Araucaria bidwillii). No, they're not meant to have brown leaves! Nusturtium at the front, and something I'm not really sure about in the middle!
See previous.
Mint bush (Prostanthera rotundifolia). Use leaves for a slightly hot, complex minty flavour.
Mint bush (Prostanthera rotundifolia)
Midyim berries themselves. Unfortunately unable to focus closely enough to show the small spots on them, like a speckled egg.
Midyimberries - you can just see the speckles on the pea-sized berries. They are very sweet and delicous, with a texture very like blueberries.
A final shot of my midyimberries (also known as midjen).
Paroo lilly (Dianella caerulea) berries. These are almost ripe enough to eat. Eat fruit and largeish seed in the middle together for a sweet/nutty flavour combination.