Kunzea ambigua (also known as white kunzea or sweet scented kunzea) is an Australian native plant found in coastal areas of Tasmania.
A shrub growing up to 4 m high, it bears small white flowers in spring which fill the air with a sweet honey scent.
Kunzea essential oil is highly sought after for its fragrance and has also been registered with the Australian Therapeutic Goods Administration (TGA) as providing temporary relief of the pain of arthritis.
How to use Kunzea ambigua in the kitchen
The leaves and flowers have a strong, robust flavour which is further enhanced with cooking. A unique herb, it has similar qualities to rosemary with aromatics of citrus, eucalypt and sweetness of honey.
- Use generously in game meats and roasts and sparingly with seafood and white meats.
- Try frying it in butter along side your meat or vegetables.
- Lends itself to both sweet and savoury applications
- Combines well with dairy -eg creamy fish sauce or sweetened whipped cream
- Experiment in baking! Delicious in bread!
- A few of our favourite recipes: Pumpkin pie (replace cardamon); creamy fish sauce, simple on baked potatoes,
- Try our Slatherin Sauce which contains a generous combination of kunzea, wattle seed & pepperberry.
- Kunzea flowers are available seasonally in spring and summer. These possess the herbal aromatics of the leaf plus a delicate sweet honey aroma. Gorgeous!
Check out how we sustainably harvest our Kunzea on Tasmania’s iconic East Coast. The granite based soils are a perfect habitat for this herb.