Austromyrtus dulcis –

Midyim Berry 

H: 50cm 

W: 50cm 

A bush food plant which occurs from the mid north coast of NSW to the Fraser Island Area in Queensland.  

Flowers and Fruit: Small , 1cm cream flowers, occur in spring and into summer. In late summer the edible berries occur, with a 1cm diameter and have a unique, sweet flavour with hints of cinnamon and eucalyptus.  

Edible uses: Can be made into a jam or eaten fresh from the shrub. 

Pests and Diseases: This plant isn’t affected by pests. The leaves can sometimes be proe to rust spots in wet or humid weather. 

Uses in the garden: The new growth of Austromyrtus dulcis are burgundy in colour and turn green as they age.  

Position: They grow in all positions in the garden from deep shade to full sun.  

Soil type: All soil types as long as well drained. Mulching the plants will ensure the plants don’t dry out. 

Propagation: The branches of the plant can be anchored down to the ground where they will set roots. This is called layering.  They also grow very well from cuttings. The seeds, once cleaned, can also be used and germinate in approximately 4 weeks. 

Images by Narelle Happ

Source: Aunty Jenni Tillett and Corinne Payne. Gumbaynggirr, Bundjalung, Ngarrabul and Walbanja Yuin Women. 

Born and raised on Dharawal/ Tharawal country.

Midyim Berry Muffins

Serves 12

  • 2 cups (260 g) all-purpose flour (or gluten free alternative) 

  • ½ cup (100 g) raw sugar 

  • 2 tsp baking powder (gluten free) 

  • ½ tsp salt 

  • ¾ cup (180 ml) milk at room temperature (or dairy free alternative) 

  • ½ cup (114 g) unsalted butter, melted and cooled (or dairy free alternative) 

  • 2 large eggs, room temperature (or egg alternative) 

Photo: Reece Turner under Creative Commons License

Method: 

Preheat the oven to 180°C.  

Grease a muffin tin or line with papers 

Whisk the flour, sugar, baking powder, and salt together. 

In a separate bowl, whisk the milk, butter, and eggs together until well combined. 

Add the flour mixture to the milk mixture and stir until just combined. 

Spoon into the muffin tin. 

Bake for 20-25 minutes, or until the top bounces back when pressed. 

Cool on a wire rack and store in an air tight container once cooled. 

 

*This information is a guide only. Correct identification is required before trying any native bush foods. Care must be taken to not consume plants in an environment where pesticides or herbicides may have been used.