Bullrush (Typha orientalis)

Is found in eastern and northern Australia and in Asia growing from rhizomes in bodies of water and in boggy areas.

Producing both male and female flowers, the female being the familiar brown velvety area seen in this pic.

The rhizomes can be roasted, new shoots eaten fresh and young flower stems steamed. The seed heads can be added to flour for baking.

The leaves can be weaved into baskets, hats and mats.

Bullrush Kangaroo Casserole with Pepperberry


  • 500gm small bullrush sprouts
  • 500gm kangaroo mince
  • 1 large onion
  • 1 can tomato soup
  • 1 cup tomato juice
  • Potato chips
  • Pepperberry Sea salt

The small inner stalks of the bullrush are tender and taste like asparagus when cooked. These stalks are easy to remove from the plant: simply part the leaves and pull the shoots from the roots. Wash them in running water, and cut into small pieces. Soak in salted water.

Mix meat and finely chopped onion, add pepperberry sea salt to taste. In a greased casserole put a layer of bullrush sprouts, then a layer of meat. repeat until all the ingredients are used. Pour the tomato soup over the mixture.
Place in a 425F (220C) oven for about an hour or until the bullrush sprouts are tender, adding a little tomato juice from time to time to keep it moist. Top with potato chips and let stand in oven ten minutes more. Serves six.