111582303447
Kalaru / Karlaru (Samphire, Salt Bush)
“Kalaru (samphire, salt bush) grows on the claypan – [it’s a] salt bush. And it’s got a lovely black seed. People used to harvest and collect it in the clay pan and hit the bush so the seeds come out. Then take it to [the] water place and rinse it because its salty, and then put it out in the sun to dry. Once its dry, put it in a bowl and take it home and grind it up and make yumpal (damper). Nice damper too. Tasty.”
– Nola Taylor
Kalaru (samphire, salt bush) is a salt tolerant succulent shrub, endemic to Western Australia, that grows plentifully around salt lakes and linyji (claypans). In the pujiman (traditional, desert dwelling) era, the black kalaru seeds were seasonally harvested in the yalijarra (hot dry months). Once collected a labour intensive process began to produce damper, a type of flat bread. The kalaru seeds were first washed several times before being ground with a jiwa (stones used by women for grinding seeds) to make a type of flour, which was then mixed with water to create a dough that was finally cooked in the ashes of a fire. Kalaru seeds are still collected for producing traditional damper on special occasions.
During the pujiman period, Martu would traverse very large distances annually in small family groups, moving seasonally from water source to water source, and hunting and gathering bush tucker as they went. Whilst desert life has moved away from mobile hunter-gatherer subsistence throughout the course of the twentieth century, bush tucker continues to be a significant component of the modern Martu diet. Hunting and gathering bush tucker remains equally valuable as an important cultural practice that is passed on intergenerationally. Though hunting and gathering implements have been modernised, methods of harvesting, tracking and the use of fire burning to drive animals from their retreats are still commonly practiced today.
