Wattle Seed

Plant Description

Most wattles are shrubs or trees, producing masses of yellow, cream or white flowers in rods or ball shapes. Australia has more than 900 species. Several wattles (botanical name: Acacia sp.) produce edible seed. Acacia victoriae (common name: Elegant Wattle) is the best known of these to be used as a food plant, but other species include - A. aneura (mulga) A. sophorae (coastal wattle), A. pycnantha (Golden wattle), A. retinodes (Silver Wattle), A. colei, A.coriacea, and A. fimbriata (Brisbane Wattle).

Usage

The seeds of some species were used by the aborigines especially in drier areas. However aborigines in coastal areas, who had more food options, ate the seed of few species. Today this food source is still acknowledged, with some species being planted in dry areas of Africa, such as Niger, to relieve food shortages there. Acacia are usually quick growing, and develop root nodules which produce nitrogen compounds. They average about 50% carbohydrate, 25% protein, and 10% fat. (Source: Miller , Brand J, James, KW., Maggiore PMA. (1993) Tables of Composition of Australian Aboriginal Foods. Aboriginal Studies Press. Canberra.)

In Australia the wattles are still wild harvested for their seed. Most companies employ indigenous people to do the harvesting. Not all species are suitable for eating. Some may contain toxins, but they have not all been researched.. Even with edible species, the seed is best cooked to reduce the level of toxins that may be present.

Wattle seed has a nutty taste, and is used as a coffee substitute, in flour mixes, in cakes, and in sauces.

Acacia fimbriata seed

More information -

Edible Acacias by Elwyn Hegarty
Wattle (Acacia) Seeds Use and recipes.

Leaves and flowers of Acacia sophorae.