Showing 20 of 147 — 20 herbs in the list
- Blue gumEucalyptus globulusBlue gum—widely planted eucalyptus; leaf oil economy and aroma.
- CleaversGalium aparineHooked leaves; young shoots in the kitchen with care.
- DandelionTaraxacum officinaleA nectar-rich plant with a bitter taproot and edible greens.
- German chamomileMatricaria chamomillaThe classic chamomile tea flower.
- Golden wattleAcacia pycnanthaGolden wattle—national floral emblem; golden spikes in the southeast.
- Great mulleinVerbascum thapsusTall stem with a yellow flower spike.
- Greater plantainPlantago majorBroader leaves than ribwort; leaf tea in tradition.
- Kakadu plumTerminalia ferdinandianaKakadu plum—Northern Territory bushfood very high in vitamin C.
- Lady's mantleAlchemilla vulgarisPalmate leaves; dew beads on leaves in the morning.
- Lemon balmMelissa officinalisLemon-scented leaves; a beloved tea herb.
- Lemon myrtleBackhousia citriodoraLemon myrtle—subtropical east; lemon aroma in food.
- MacadamiaMacadamia integrifoliaMacadamia—subtropical east coast; nuts in cultural landscape.
- Mountain pepperTasmannia lanceolataTasmanian pepper—mountain "pepperberry" in modern kitchens.
- PeppermintMentha × piperitaCool menthol aroma.
- Pot marigoldCalendula officinalisOrange flowers in gardens and waste places.
- Ribwort plantainPlantago lanceolataNarrow rosette and cylindrical flower spikes.
- St John's wortHypericum perforatumYellow flowers; translucent dots in the leaves.
- Stinging nettleUrtica dioicaKnown for its stinging hairs and nutritious leaves.
- Tea treeMelaleuca alternifoliaTea tree oil source—eastern coast commercial and cultural use.
- YarrowAchillea millefoliumMeadow plant with flat-topped flower clusters.