Search results
Results From The WOW.Com Content Network
Wattleseed Acacia are perennial woody crops of varying age and size with some reaching 4m tall and 5m across. [4] Their large size and multiple stems is an impediment to harvesting and has resulted in the development of several strategies of collecting seed pods, including 'finger stripping' of pods off of foliage, 'butt shaking' of the tree to dislodge pods, and whole biomass harvesting. [6]
The shrub is sold commercially in tubestock or in seed form. It is noted as a good pioneer species [ 1 ] being fast-growing, hardy, cold tolerant and beneficial as a nitrogen fixing plant. It can grow nutrient-poor, shallow, skeletal, high altitude soils and plays a valuable role in catchment protection within its native range. [ 4 ]
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.
After flowering linear brown seed pods form that are up 16 cm (6.3 in) in length and 5 to 17 mm (0.20 to 0.67 in) wide with a firm papery texture. The dull to slightly shiny dark brown to black seeds within the pods have an oblong to oblong-elliptic shape and a length of 4 to 6 mm (0.16 to 0.24 in).
Cootamundra wattle is edemic to the Temora-Cootamundra district where it grows in open forest, woodland and mallee in stony soils on creek flats and hilly country. [ 2 ] [ 3 ] [ 4 ] [ 8 ] Acacia baileyana is often naturalised on roadsides, along railways in disturbed bushland and in urban areas in all mainland states of Australia.
Seeds and gum of the plant is a food source for Central Australian Aboriginae. Seeds can be ground to make a flour that can be used as a flavoring in desserts, a nutritious supplement in breads and pastries, or for a caffeine-free coffee alternative. [3] [8] The bark of all Acacia species are high in tannins, making them useful for dyeing. [8]
It will later form dark brown seed pods with a curving and often twisted linear shape. Each pod is around 30 millimetres (1.2 in) in length with a width of 3.5 mm (0.1 in). Pods contain hard, dark brown seeds with an ovoid shape. Each seed is around 3.5 mm (0.1 in) long and 2.5 mm (0.1 in) wide. [1]
The green seed pods were cooked over coals and the seeds then eaten. Fully ripened black seeds were ground into flour mixed with water and consumed as a paste or cooked and eaten as a damper . [ 1 ] Other traditional uses include making string from the bark and using the gum exudate as a food source.