Ads
related to: dwarf wattle seeds
Search results
Results From The WOW.Com Content Network
Acacia wilhelmiana, commonly known as dwarf nealie, Wilhelmi’s wattle and mist wattle, [2] [3] is a shrub belonging to the genus Acacia and the subgenus Plurinerves native to the mallee region of central and eastern Australia.
Acacia fimbriata, commonly known as the fringed wattle, Brisbane golden wattle, [2] or just the Brisbane wattle, [3] is a shrub or small tree that has an erect or spreading habit and typically grows to a height of 6 to 7 metres (20 to 23 ft) and a width of around 6 m (20 ft). [4]
Acacia pygmaea, commonly known as the dwarf rock wattle, [1] is a shrub of the genus Acacia and the subgenus Phyllodineae that is endemic to south western Australia.
Wattle sign at Olive Pink Botanic Garden, Alice Springs, Australia (2005). The seed pods, flowers, and young leaves are generally edible either raw or cooked. [40] Aboriginal Australians have traditionally harvested the seeds of some species, to be ground into flour and eaten as a paste or baked into a cake.
Roasted and ground seeds of the elegant wattle, Acacia victoriae Steamed apple charlotte with wattleseed ice cream and a crème anglaise Wattleseeds are the edible seeds from any of 120 species of Australian Acacia that were traditionally used as food by Aboriginal Australians, [1] and eaten either green (and cooked) or dried (and milled to a flour) to make a type of bush bread.
These are followed by 4–7 cm (1.5–3 in) long curved seed pods. [3] The pale pods have prominent margins and are thinly woody to firm and brittle when dry. [2] Shiny brown seeds are arranged longitudinally in the pod. Each seed is narrowly oblong with a length of 3.5 to 4.5 mm (0.14 to 0.18 in). [4]