The city as a garden of earthly delights

Although Australia’s natural landscape has been decimated by concrete and industry since colonisation, if you know where to look, the city remains a rich supermarket of edible delights.

Image Credit: Stourhead,The Hoare Collection (National Trust)

Gathering food from one’s natural environment is a primordial human experience. Not only is this practice a cheaper and more sustainable way to source ingredients, it also allows participants to form an intimate connection with the living world. There is a simple romance that comes with identifying a piece of edible produce, plucking it, taking it home, then preparing it.

Foraging has a history as old as humankind itself, as it was once the sole sustenance of our neolithic ancestors. However, following the advent of agriculture and medieval feudalism in areas such as Europe, the custom began to lose its necessity, and, as such, for a long while was only practised by the poorer peasant class as a means of supplementing their diet. 

However, in the 19th century, as the number of private gardens in cities increased, herb-hunting became once again in vogue, and a leisure activity amongst city-dwellers. The popularity of foraging only increased again in the 1960s due to various counterculture movements, which viewed this method of food-sourcing as a rejection of capitalist modes of consumption and a return to nature. 

Nonetheless, for other societies, this ancient practice has consistently remained a cultural cornerstone. For Indigenous Australians, foraging forms a rich part of their cultural, social, economic, and spiritual relationship with their traditional lands, with their extensive knowledge of Australian flora and fauna allowing them to thrive in a landscape deemed impenetrable by Europeans. 

Although Australia’s natural landscape has been decimated by concrete and industry since colonisation, if you know where to look, the city nonetheless remains a rich supermarket of edible delights. As such, this guide to Sydney’s edible flora, comprising both native and non-native comestibles, will allow you too, reader, to experience this ancient pastime, and transform the city into your very own Garden of Eden. 

Native Figs

As all native figs are edible, they serve as a foolproof starting point into the world of urban foraging. Majestic evergreens with oval shaped rubbery leaves, fig trees are hard to miss. Species such as the Port Jackson fig and Moreton Bay figs are endemic to the Sydney region. The fruits produced by these beauties are smaller compared to their European counterparts. This is true for most native Australian fruit, and is the result of our more arid climate. Nonetheless, despite their lesser water content, these figs are nutrient-dense, with roughly the same abundance as the larger, European kind. 

Native Flowers

Banksias, Grevilleas, and Callistemons (the latter commonly known as a bottlebrush) are three native flowers that are easy to find on Australia’s East Coast. When in bloom, these blossoms are filled with a sweet nectar akin to honey. Give one of these flowers a shake onto some toast and enjoy this sugary delight! Alternatively, you can use these flowers to brew a sweet tea by dunking the entire blossom in warm water. 

Dandelions

Dandelions, although not native to Australia, are nonetheless a staple food of the urban forager. They are a reliable food source, particularly in times of economic strife such as the Great Depression. The leaves can be used like most leafy vegetables: in salads, frittatas, pastries, and sauteed. Young leaves are better as the older leaves are more bitter. Make sure to give them a wash before use, and try to avoid sources near polluted areas or that have been treated with pesticides. Blanching the leaves for a few seconds will help further remove the bitterness. 

The roots of this prolific plant can also be collected to make a delicious tea. Simply collect, wash, and dry the roots, before roasting them in the oven until they turn brown. Put them in a pan with water and then simmer for 20 minutes, before straining and drinking. You can sweeten with honey to taste! 

Mulberries

Another non-native plant, mulberry trees can be found in suburbs all over Sydney. At the start of spring, they produce a dark coloured fruit, similar to a blackberry. But beware! This sweet berry is a menace for stains and will turn your skin a deep purple. 

Loquats

This unusual fruit is similarly not native to Australia, and can occasionally be found in suburbs across Sydney, such as in Annandale’s Whites Creek park. They are small, round fruits with slightly furry skin and a big seed inside. Their tart taste makes them the perfect snack, and I bet they would be delicious in a jam. 

Pine Mushrooms

Pine mushrooms, also known as the saffron milk cap, are a species of mushroom that can be found in autumn on Australia’s east coast. These orange fungi creatively get their name because they grow exclusively under pine trees. For this reason, they are easily found in areas such as the Blue Mountains, where there are pine trees aplenty. However, I have also found them as locally as Lilyfield, down by Iron Cove bay in Callan park. Fry up these mycelium with a bit of butter and garlic for deliciously flavourful mushrooms on toast! 

Saltbush

The Old Man Saltbush is a fast-growing Australian native shrub that can be found in coastal areas all over most of Australia. It has been used by Aboriginal people in medicine and baking for centuries. Its antioxidant-rich grey-blue leaves are salty in flavour and can be used dried as a herb or garnish, or blanched as a leafy vegetable in salads. The seeds can also be ground and used to flavour meals. 

Lemon Myrtle

Perhaps one of Australia’s more famous herbs, the leaves of the lemon myrtle tree have a distinct citrusy flavour that can be used in teas, syrups, cakes, and savoury meals. The leaves additionally have antimicrobial and antifungal properties and as such have been used in Aboriginal medicine for thousands of years. Nonetheless, the urban forager may find difficulty in locating this shrub on the streets of Sydney, as it is in fact native to the subtropical rainforests of Queensland. But do not be disheartened! They are a popular addition to many people’s gardens, so don't be afraid to ask your friendly green-thumbed neighbour for a leaf or two!