Indigenous Garden

Traditional use: This plant can be found all over the globe and is mainly used as a starch.                            

                          

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Traditional use: Used for treating fevers, chills, sore muscles, burns, sores. Used in culinary dishes.
                             

                             

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Traditional Uses: Lemon Grass was traditionally used for medicinal purposes due to the citrus flavour leading the belief of chest pain relief, treating colds skin sores, headaches and inflammation.
Culinary uses: Lemon grass was used in traditional dishes for flavouring.                              

                             

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Traditional Uses: crushed into poultice and applied to wounds. used as insect repellent. Also used in culinary, roasted, baked or eaten raw.                              

                             

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Traditional Uses: Used for culinary dishes and raw consumption. Roots were valued by desert groups for their stored moisture.                             

                             

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Traditional Uses: Aboriginal Australians use lemon myrtle in cuisine and as a healing herb. It is known to have a "cleaner and sweeter" aroma than comparable sources of citral-lemongrass and Litsea cubeba.                            

                            

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Traditional Uses: Used for medicinal properties for treating skin sores and cooling. The sweeter inner pith of the sugar cane was brewed raw as a natural bush sugar and quick energy source
                             

                             

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Traditional Uses: Used to treat conditions such as hypertension as it was believed to have anti-inflammatory properties. Used in cooking, for things such as stew.                             

                             

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Traditional Uses: This is included in the Tasmanian Fire Service's list of low flammability plants, indicating that it is suitable for growing within a building protection zone.                             

                             

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Preparation: In southeast Asian cultures, they are often used in traditional dishes like banana foster and are popular in deserts like Num Ansom Chek.                             

                             

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