Australian herb is the broad term used to describe a plant either whole or in part, native to Australia, which is used in food preparation either to enhance taste and/or to improve nutritional value of the dish in which it is used. The use of herbs in Australia dates back to the time when the Aborigines ruled the land. They used herbs and spices obtained from rainforests, open forests and woodlands to flavour their foods. They are known to have collected herbs, dried and powdered them before use. They began using these herbs either individually or as a mix along with other herbs. Some of these herbs and their uses are elicited below-

Australian herbs and uses

Mentha australis also known as river mint, native mint, native peppermint or Australian mint is native to eastern Australia but is predominantly found all through the continent except some western regions.  The herb has long tapering soft aromatic leaves. The inherent properties are similar to mint as the leaves have a fresh fragrance resembling spearmint. Quite like the other members of this family, river mint can be used as a herbal remedy known for its antiseptic function due to its essential oil content. It can be used as a digestive aid. The tea prepared by boiling these leaves has been shown to help in cold, flu, fever, and headaches. Pregnant women should avoid this herb as high doses of the essential oil may result in spontaneous abortion.

Prostanthera incise or cut-leaf mint bush is a plant covering the mountainous terrains of eastern Australia. The leaves are extremely aromatic and the plant is recognised by the attractive purple flowers it bears. Essential oils can be extracted from leaves. The dried leaves are believed to be a rich source of antioxidants and have free-radical scavenging potential.

Prostanthera rotundifolia or the round leaf mint bush is a strongly flavored herb. It has small rounded green leaves and produces ornamental cup-shaped purple flowers. The flavor is more complex than normal mint, being fragrant and slightly peppery. Its flavor is thought to intensify with time and hence works well with meat dishes like lamb, veal, chicken. It can also be used in mint chocolates. It is used to prepare mint sauce, mint salad dressing; wild lime and mint curd tarts and native mint and chocolate biscuits. Essential oils may be extracted from the leaves.

Eucalyptus dives or broad-leaved peppermint is a small tree found in the dry temperate woodlands and forests of south-eastern Australia. The aromatic leaves yield oil at 4.7 % of the fresh leaf by weight. While one variant is distilled commercially to obtain eucalyptus oil, the other variant has a peppermint flavor and aroma. The latter is used in brewing black teas and has been used as a potent flavoring agent since colonial times.  

These Australian mints are known for their powerful aromas and refreshing tastes. These and many more such herbs contribute to Australian cuisine.