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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.
Acacia pendula, commonly known as the weeping myall, [1] true myall, myall, silver-leaf boree, [2] boree, [1] and nilyah, [3] is a species of wattle, which is native to Australia. The 1889 book The Useful Native Plants of Australia records that common names included "Weeping Myall", "True Myall", and Indigenous people of western areas of New ...
Acacia pycnantha, most commonly known as the golden wattle, is a tree of the family Fabaceae. It grows to a height of 8 metres (26 feet) and has phyllodes (flattened leaf stalks) instead of true leaves. The profuse fragrant, golden flowers appear in late winter and spring, followed by long seed pods.
Acacia spinescens, commonly known as spiny wattle, [1] is a shrub belonging to the genus Acacia and the subgenus Alatae. It is native to New South Wales , South Australia and Victoria . [ 2 ]
Acacia hilliana, commonly known as Hill's tabletop wattle but also known as sandhill wattle and Hilltop wattle, [1] is a shrub belonging to the genus Acacia and the subgenus Juliflorae. It is native to northern Australia. The Indigenous Australian peoples the Banyjima know it as Bundaljingu and the Nyangumarta know it as Puntanungu. [1]
Acacia melleodora flowers Acacia melleodora foliage and flowers. Acacia melleodora, commonly known as scented wax wattle, [1] waxy wattle, [2] honey wattle [3] or honey scented wattle, [4] is a shrub belonging to the genus Acacia and the subgenus Phyllodineae that is endemic to arid parts of central Australia.