Ake Ake - Hop Bush - Dodonaea viscosa
A purple leafed shrub. The leaves were chewed without swallowing the juice to relieve toothache. The chewed leaves and juice were also used in the treatment of stone fish and sting-ray wounds. They were bound to the wood and left for four to five days.
Gumbi Gumbi - Pittosporum angustifolium
Although Gumbi Gumbi (aka. Gumby Gumby, Western Pittosporum, Berrigan, Bitter Bush, Cattle Bush, Cheesewood, Native Willow) is also called a Native Apricot, its fruit isn’t considered a food source. Instead, the plant featured widely in Aboriginal bush medicine as a treatment for coughs, colds and eczema, and to induce lactation. This drought-hardy tree is widespread throughout inland Australia, spanning across most states from southern WA to coastal QLD, but tends to occur in isolation or low numbers.
Tea, often touted for its health benefits, is a more common and preferred use of this plant today. Both fresh and dried, the plant’s slender leaves may be steeped in hot water to make a flavoursome, aromatic brew. As Gumbi Gumbi can refer to several varieties of Pittosporum, care must be taken when foraging for leaves in the wild.
Thyme Honey Myrtle - Melaleuca thymifolia
The flowers were either sucked to collect the sweet nectar or dunked in water to make a sweet drink. The leaves were soaked in hot water and drunk to cure headaches, colds and general sickness.
Cunjevoi - Elephant Ears - Alocasia brisbanensis
This is an extremely poisonous plant. The young side shoots were collected, repeatedly pounded and roasted ( 8 – 10 times). This formed a hard grey-green cake that was turned repeatedly in the fire. It had a spicy taste after this preparation. The crushed leaves were used to poison fish. The fish would then be eaten without harm to people. The leaves or underground stems were pounded and applied to bites and stings of snakes, stingrays and insects. The native bees that visit the flowers are tasty and sweet to eat.