Wattle Seed (Acacia victoriae)

Wattle.............

Its just one of 700 odd species of Acacias that can be found growing in Australia. It has a wide field range, in the agricultural to arid areas of mainland states and NT. It is a important pioneer species to rehabilitate land after fire clearing etc.

A few friends and I, will harvest the pods in the Southern Flinders Ranges, by hand using sticks and shade cloth. Between Jan -Feb when the seed is ripening off. Amount and quality of seed varies from year to year.

Traditionally Aboriginal women would collect seed pods and separate, winnow, parch, pond and grind seed to make a flour. Adding some water to make a damper/johny cake in the coals. Also seed was eaten from green pods, after lightly heating over fire.

Nowadays, the roasted and ground product is used as a coffee substitute (percolated), flavourings for meats, ice creams, deserts, salad dressings, pastries and baking.

Nutritionally the seed is high in protein at around 17% and low in fat at around 3%. By roasting and grinding the nutritional value of the seed is reduced, but it is caffeine free and has its own distinctive hazelnut/coffee flavour. The raw seed milled into flour, is the best way to gain nutritional value, used in cooking. The fresher the better.

In regards to possible herbicide and pesticide use near acacias. Most of the pure stands we collect from, are not sprayed, but they might be next to cropping land, so there possible could be some drift etc.. Please advise if you require specifically require o/g product.

Contents
Wattle Seed	Quandong	Native Pepper
Native Tomato	Lemon Myrtle	Aniseed Myrtle
Cinnamon Myrtle	Recipes	Bushfood Links

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