Real World Gardener Spice it Up with Wattleseed

July 5th, 2014

REAL WORLD GARDENER Wed. 5pm 2RRR 88.5fm Sydney, streaming live at and Across Australia on the Community Radio Network.<?xml:namespace prefix = "o" />


The complete CRN edition of RWG is available on , just click on 2RRR to find this week’s edition. The new theme is sung by Harry Hughes from his album Songs of the Garden. You can hear samples of the album from the website


with Ian Hemphill from Herbies

Acacia pycnantha

Did you know that there are nearly 1000 Acacia species found in Australia?
Have you ever thought of eating wattleseed? 
Not all wattleseeds are edible but those that are can be eaten cooked or dried and milled into a flour.

Acacia pycnantha is on the list as having edible wattle seeds.
The seeds of this genus, or group of plants has been used by indigenous Australians for thousands of years.
They crushed the seed into flour between flat grinding stones and cooked  cakes or damper with it.

You might be surprised to learn that wattleseed has been commercially used as a flavouring component in some foods since 1984.


The main species  that have been  used traditionally as food and now for seed harvest are

• Acacia aneura – Mulga Wattle

• Acacia pycnantha – Golden Wattle

• Acacia retinodes – Silver Wattle

• Acacia longifolia var. sophorae – Coastal Wattle.

So it turns out that wattle seed tastes like chocolate, coffee and hazelnut.
It’s often added to ice cream, chocolates and bread, but don’t stop there,- you can use it in whipped cream and other dairy desserts.

There’s even a beer brewery that makes Wattle Seed Ale.
The best thing is that Wattleseed contains potassium, calcium, iron and zinc in fairly high concentrations so it’s really good for you.

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