NATIVE ROSEMARY/SAGE

Herb-pungentLemon-mintPepper-bright
Australian native
Native Rosemary/Sage — Herb-pungent, Lemon-mint, Pepper-bright
Botanical name
Prostanthera incisa
Also known as
Native Thyme, Cut-leaf Mint Bush, Native Sage, Cut-leaved Mint-bush
Main flavour compound
1,8-Cineole
Part used
Dried leaf
Method of cultivation
Evergreen aromatic shrub of the Lamiaceae family, endemic to south-eastern continental Australia. The plant grows 1.5–4 metres tall, with hairy glandular branches, deeply-lobed leaves (the species name *incisa* means "cut into") and pale mauve flowers. Found along the NSW coastline from Mount Warning south to Victoria and on the Central Tablelands of NSW. The leaves release a strong minty-thyme-rosemary aroma when crushed.
Commercial preparation
Leaves are harvested from cultivated or wild-collected plants and gently dried. Cultivated commercially on a small-scale basis for both essential-oil production and bushfood spice; this is one of the most successful Prostanthera bushfood species. Won "best of the best" at the 2020 delicious. Harvey Norman Produce Awards.
Non-culinary uses
Aromatherapy and natural cosmetics (rich in essential oils); some traditional Indigenous medicinal and ceremonial uses; ornamental garden plant in temperate Australian gardens.

Native Rosemary/Sage — Prostanthera incisa, also called Native Thyme and Cut-leaf Mint Bush — is an aromatic evergreen shrub of the Lamiaceae family, endemic to south-eastern Australia. The plant grows 1.5–4 metres tall, with hairy glandular stems, deeply-lobed small leaves (the species name incisa means "cut into," referring to the leaf shape), and pale mauve flowers in spring. The leaves release a strong, complex aroma when crushed — described by tasters as combining rosemary, lemon, mint, pepper and earthy tones. [source]

Whole dried leaf

The standard form — crumble gently to release the oils.

Cracked

Faster extraction.

Region of cultivation

Native Rosemary/Sage — growing regions

Native Rosemary/Sage is native to Australia, Australia — coastal NSW (Mt Warning to Victoria), Central Tablelands NSW, with secondary growing regions in Plantation cultivation across temperate eastern Australia. |

Spice Story

Native Rosemary/Sage is one of the great success stories of Australian native culinary herbs. The plant has been used by Aboriginal peoples across south-eastern Australia for tens of thousands of years for both food and medicine. Commercial bushfood cultivation began in the 1980s–1990s, and the herb has won major Australian produce awards — including being named one of the very best Australian produce items at the 2020 delicious. Harvey Norman Produce Awards. [source] The CSV designation "Native Rosemary/Sage" combines two of its commercial common names (rosemary-like and sage-like character together) — both referring to the same species P. incisa. In gin, Native Rosemary/Sage provides an exceptionally complex Australian-herb character.

Gin Creativity

Native Rosemary/Sage is one of the most complex single botanicals available — combining herbal, citrus, mint and peppery notes in one leaf. A full sachet pushes a gin firmly into clearly native-herb territory; a half-sachet provides multilayered herbaceous depth that integrates with juniper. Pair with Native Thyme and Native Oregano for a fully native herb-garden profile, or with Lemon Myrtle for added citrus brightness.

Blending Science

Main flavour compounds

Botanical Na NATIVE ROSEMARY/SAGE
Skeletal diagram of 1,8-Cineole 1,8-Cineoleeucalyptus, cool
Skeletal diagram of Pinene Pinenefresh pine, top note
Skeletal diagram of Borneol Borneolcamphor, herbal-cool
Skeletal diagram of Methyl chavicol Methyl chavicolanise, herbal

Pairs well with

1,8-Cineole provides the cool mint-eucalypt backbone characteristic of the Prostanthera genus. Pinene layers a resinous-pine edge. Borneol contributes a sharp camphor-like depth that gives the leaf its distinctive sage-rosemary character. Methyl chavicol adds an aniseed-warm undercurrent. Cool extraction preserves the bright top; warm extraction develops the deeper body.

Food Partners

  • Native bush rubs — for game meat (kangaroo, venison).
  • Australian native lamb — Native Rosemary/Sage replaces Mediterranean rosemary.
  • Pizza-style flatbreads — Australian native alternative to oregano.
  • Roasted root vegetables — Native Rosemary/Sage-gin glaze.
  • Goat's cheese with herbs — chèvre with native herb oil.

Cocktails To Try

GinSchool intaglio bottle and cocktail
  • Native Herb Sour — Native Rosemary/Sage gin, lemon, honey, egg white.
  • Bush Garden G&T — Native Rosemary/Sage gin, native tonic, fresh herb garnish.
  • Native Negroni — Native Rosemary/Sage gin, Campari, vermouth.

Release The Flavour

  • Crumble gently — releases the complex aromatic.
  • Cool to moderate warmth — extraction works at a range of temperatures.
  • Time — 24–48 hours for full development.
  • Use as headline native herb — Native Rosemary/Sage rewards being given space.

Discover more

From the same region

Pairs well with

Same flavour family

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Sources & Citations

  1. scientific_name (Prostanthera incisa, Lamiaceae):en.wikipedia.org/wiki/Prostanthera_incisa
  2. native_range (coastal NSW to Victoria):en.wikipedia.org/wiki/Prostanthera_incisa
  3. complex_flavour_rosemary_lemon_mint_pepper:tuckerbush.com.au/native-thyme-prostanthera-incisa/
  4. 2020_delicious_produce_award:tuckerbush.com.au/meet-the-native-thyme-an-award-winning-...
  5. main_flavour_compounds (CSV-sourced):inputs/source.csv — Native Rosemary/Sage row