Kunzea ambigua (also known as white kunzea or sweet scented kunzea) is an Australian native plant found in coastal areas of Tasmania and eastern Australia.
A shrub growing up to 5 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. [reference]
How to use Kunzea ambigua in the kitchen
The leaves and flowers have a strong, robust flavour which is further enhanced in 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 you meat or vegetables.
- Experiment in baking! Delicious in bread!
- Try our Slatherin Sauce which contains a generous combination of kunzea, wattle seed & pepperberry.
- *Tip: A bitter quality released when ground up fine or when cooked wet for too long (e.g. stews). The best qualities are released when cooked whole & dry – e.g. roasts, fried… similar to rosemary.
Kunzea flowers are available seasonally in spring and summer. These possess the herb aromatics of the leaf plus a delicate sweet honey aroma. Gorgeous!