Enchylaena tomentosa aka Ruby Saltbush

Enchylaena tomentosa, or ruby saltbush, is a small evergreen shrub. It belongs to the Amaranthaceae family and comes from Australia. Its range includes all the mainland states. It grows in dry regions, from warm temperate to tropical zones. Coastal sites include salt marshes and rocky headlands. It also grows in dry inland areas. In coastal habitats, it occurs on loam with some salt.

The shrub reaches about 3.3 feet [1 metre] in height. Its woody growth keeps its leaves through the year. Each flower has both male and female parts. The small fruits measure about 0.016 feet [0.005 metres] across. They have juicy flesh with a crisp bite. Their sweet taste also has a hint of salt. People gather both the fruits and leaves from wild plants. The fruits can also flavour water when left to soak.

Grow ruby saltbush in full sun, rather than shade. It suits sandy soil or loam that drains well. It accepts mildly acid, neutral, and mildly alkaline soil. It can also grow where soil contains salt. The plant tolerates drought and exposure to sea spray. It accepts dry or moist ground, but drainage matters. These traits suit sunny coastal sites and dry gardens. PFAF also suggests sunny garden edges and sites beside walls.

Cold tolerance depends on more than the lowest winter temperature. Australian garden reports record survival at temperatures near 19°F [-7°C]. This does not prove equal hardiness in a British garden. Cool summers and long, wet winters may cause problems. PFAF reports much dieback even in a cold greenhouse. It lists USDA zones 8–11 but questions reliable outdoor survival in Britain. One option is to grow it as a summer annual. Sow seed in spring under glass, with a light covering. Keep young plants under glass through their first winter. Plant out after frost, and protect the first winter outdoors. Cuttings offer another way to raise plants.

Cooked leaves can serve as a green vegetable, like spinach. They contain much oxalic acid, so keep portions small. Cooking lowers the amount but does not justify large servings. Oxalic acid can limit the calcium the body can use. People prone to kidney stones or gout need extra caution. The sources also warn those with arthritis or rheumatism. They record use against scurvy, rather than a proven treatment.