- Region
- Oceania
- Origin
- Mainly Australia, with hundreds of species; related acacias in Africa and Asia. Acacia (including A. pycnantha, A. victoriae)
- Other names
- Acacia
Oceania · Food · № 173
Acacia spp. (o.a. A. holosericea, A. decurrens)
Food · Oceania
Wattle
Acacia spp. (o.a. A. holosericea, A. decurrens)
Roasted wattleseed is a protein- and fibre-rich bushfood. The bark of some species is rich in tannins and was used for wounds and diarrhoea. There is little clinical research.
Safety notes
Not all acacia species are edible; some contain toxic compounds. Use only known edible species from reliable sources. Pollen may cause hay fever.
Preparation
Seeds roasted and ground as flour or spice; gum as a sweet or glue; bark as a decoction for external use. No dosage is given here.
Use in traditions
For many Aboriginal peoples wattleseed was an important food ground into flour; the gum was eaten and used as glue. Golden wattle is Australia's national floral emblem. Ody also mentions the African acacias that yield gum arabic.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Herbal medicine worldwide
Attributed effects
Astringent (for bleeding and mucus discharge), anti-inflammatory (salicylates); for headache, cough, sore throat.
Preparation and amount
Tea or decoction of bark and root for colds, diarrhoea and sore throat; ash in compresses for arthritic pain.
- Ways to prepare herbs
- DecoctionCompress, poultice and pastePowder and kitchen