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. A tonic made from the tea may also boost the immune system, reduce blood pressure and improve circulation.
Tea, known for its health and well-being 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, earthy, aromatic brew.
It is also being used as a bitter element in the botanical infusions of spirits.
- Bring 1 litre of water to the boil.
- Roughly chop approx 25 leaves of Gumbi Gumbi and simmer for 20 minutes.
- Strain into a glass jar and top up to 1 litre by adding boiled water. Add honey to taste. Seal the jar and refrigerate.
Oz Tukka’s Gumbi Gumbi is gently hand harvested on an Aboriginal owned property in the Swan Hill area of Victoria on Wamba Wamba country.
This drought-hardy tree, with it’s hanging branches and long thin leaves, is widespread throughout inland Australia, spanning across most states from southern WA to coastal QLD.
As Gumbi Gumbi can refer to several varieties of Pittosporum, care must be taken when foraging for leaves as they are not all safe for consumption.
100% Gumbi Gumbi dried leaf, 20g in re-sealable pouch.