Jarrah Honey & Saltbush Vinegar - Bunuru Recipe

To support the body during Bunuru season.

Welcome to Bunuru, the Noongar season of the adolescence.

Bunuru is the hottest season of the year, happening from February to March, with an ‘up and out’ energy.

The stomach and spleen are organs that require support during Bunuru season, naturally sweet foods are helpful for the spleen, while the sour taste of vinegar is supportive of the stomach and aids in optimising digestion.

Saltbush

The leaves of this plant have a lovely saltiness to them which can be used fresh or cooked like spinach. Saltbush is strongly antiviral - particularly in the tips of the plant.

For this recipe I have used Ruby Saltbush leaves and the beautifully sweet fruit as it was in season in my garden.

For those that live in the Goldfields, Old Man Saltbush grows prolifically. If you are going to forage, ensure you identify correctly and always double check with a reliable guide. If unsure, don’t risk it.

Saltbush can be purchased online for convenience.

Jarrah Honey

Jarrah honey has a potent antioxidant action and is supportive of the stomach and GI tract due to it’s Butyric acid content.

Butyric acid helps to reduce inflammation in the gut, fuels the cells that line the colon, helps maintain healthy gut barrier integrity and can be used as an adjunct to support stool motility and reduce the severity of constipation.

INGREDIENTS

• 1 C apple cider vinegar

• 2 sprigs of saltbush leaves

• 1 Tbls ruby saltbush berries (if available)

• 1/4 C jarrah honey

METHOD

• Add saltbush leaves, ruby saltbush berries to a sterilsed jar, top with vinegar and seal.

• Leave in a dark place to infuse for 1 month.

• Strain saltbush leaves and berries and add honey to the vinegar, stirring to dissolve.

• Store in a sterilised jar for up to 1 year.

TIP

• Add a tablespoon of vinegar to water and drink 10 minute before meals to support digestion.

• This is particularly nice with sparkling water and a squeeze of lime.