Amaranth is a common and highly nutritious weed easily recognised by its beautiful but rather peculiar nodding seed heads. There are about 70 species of amaranth, all edible, and many of them have become successful colonisers (or weeds), making it a reliable food source in many cultures. Many of the species turn into tumbleweeds, helping the spread of the seed. Amaranth is eaten all around the world including South India, where it is known as kuppacheera; Greece (called vlita) and China (called yin choi)
Quandong (Santalum acuminatum) trees are widely dispersed throughout the arid inland and coastal regions of southern Australia including Western Australia, South Australia, Northern Territory, Victoria and New South Wales, with remnant communities in remote areas. A relative of the sandalwood, the quandong grows to a shrubby tree between four and five metres tall. It has long, narrow olive-coloured leaves which taper to a point and its golf-ball sized fruit turns from a greeny-yellow to a bright crimson when ripe.
The fruit of the lilly pilly tree is called riberry, although some call it lilly pilly. There are about 60 lilly pillies in Australia, most in the genus syzygium, and most have edible fruit. Some fruit is overly astringent or bland. The one we will concentrate on is Syzygium luehmannii, small-leaved or clove lilly pilly, but I’ll also recommend S. paniculatum, magenta lilly pilly.