Acacia cuthbertsonii
Luehm.
Silver witchety
iNaturalist· cc-by-nc
(c) @WA_Botanist, some rights reserved (CC BY-NC), uploaded by @WA_Botanist
iNaturalist· cc-by-nc
(c) @WA_Botanist, some rights reserved (CC BY-NC), uploaded by @WA_Botanist
Description
A shrub or small tree. It grows 5 m tall. There are prickles along the stem. The leaves are twice divided and there are 8-18 pairs of pinnae. There are up to 50 pairs of pinnules on each pinnae. The flowers are yellow. They are in large clusters at the ends of branches. The pods are flattened.
Edible Uses
Seed - cooked. It can be eaten in the same ways as other small legume seeds and is also ground into a powder then used as a flavouring in desserts or as a nutritious supplement to pastries and breads. The seedpods are up to 14cm long and 11 - 22mm wide, with dull brown, broadly elliptic to subcircular seeds 7.5 - 9mm long. Acacia seeds are highly nutritious and contain around 26% protein, 26% available carbohydrate, 32% fibre and 9% fat. The fat content is higher than most legumes with the aril providing the bulk of fatty acids present. These fatty acids are largely unsaturated. The energy content is high in all species tested, averaging 1480 ±270 kJ per 100g. The seeds are low glycaemic index foods - the starch is digested and absorbed very slowly, producing a small, but sustained rise in blood glucose and so delaying the onset of exhaustion in prolonged exercise. The ground seed can be used to produce a high quality, caffeine-free coffee-like beverage.
Traditional Uses
The seed are eaten. Both the green and dry seeds are used.
This uses section is brief — help expand it
Medicinal Uses
The plant is used as an analgesic, in particular, for headaches and toothaches, by Aboriginal Australians of the Northern Territory. The wood is used to make splints to treat bone fractures. Certain parts of the tree are used to make bandages.
Known Hazards
The seed of many Acacia species, including this one, is edible and highly nutritious, and can be eaten safely as a fairly major part of the diet. Not all species are edible, however, and some can contain moderate levels of toxins. Especially when harvesting from the wild, especial care should be taken to ensure correct identification of any plants harvested for food. Especially in times of drought, many Acacia species can concentrate high levels of the toxin Hydrogen cyanide in their foliage, making them dangerous for herbivores to eat.
Distribution
It grows in Western Australia. It grows in tropical areas. It prefers light well drained soils. It is drought and frost resistant but prefers a warm position.
Where It Grows
Australia*,
Cultivation
It is grown from seed. The seed needs treatment to break the hard seed coat. Normally this is by putting the seeds in very hot water and letting the water cool down overnight then planting the seeds immediately.
Propagation
The seed of most, if not all, members of this genus has a hard seedcoat and may benefit from scarification before sowing to speed up germination. This can usually be done by pouring a small amount of nearly boiling water on the seeds (being careful not to cook them!) and then soaking them for 12 - 24 hours in warm water. By this time they should have imbibed moisture and swollen - if they have not, then carefully make a nick in the seedcoat (being careful not to damage the embryo) and soak for a further 12 hours before sowing. Acacia seeds that have matured fully on the bush and have been properly dried have a hard seed coat and can be stored in closed containers without deterioration for 5 - 10 years or more in dry conditions at ambient temperatures. It is best to remove the aril, which attracts weevils and can lead to moulds forming. The arils are easilyremoved by placing the seeds in water and rubbing them between the hands, then drying the seeds and winnowing them.
Other Uses
The bark is used traditionally by Northern Territory aborigines as a fibre source.
Notes
There are about 1,350 Acacia species. Over 1,000 occur in Australia. Also as Mimosaceae.
Also Known As
Alhanker, Irley, Pirliyi, Pirley
References (9)
- Bodkin, F., 1991, Encyclopedia Botanica. Cornstalk publishing, p 13
- Cherikoff V. & Isaacs, J., The Bush Food Handbook. How to gather, grow, process and cook Australian Wild Foods. Ti Tree Press, Australia p 42, 188
- Elliot, W.R., & Jones, D.L., 1982, Encyclopedia of Australian Plants suitable for cultivation. Vol 2. Lothian. p 37
- Lazarides, M. & Hince, B., 1993, Handbook of Economic Plants of Australia, CSIRO. p 3
- Lister, P.R., P. Holford, T. Haigh, and D.A. Morrison, 1996, Acacia in Australia: Ethnobotany and potential food crop. p. 228-236. In: J. Janick (ed.), Progress in new crops. ASHS Press, Alexandria, VA.
Show all 9 references Hide references
- Paczkowska, G . & Chapman, A.R., 2000, The Western Australian Flora. A Descriptive Catalogue. Western Australian Herbarium. p 304
- Pennock, A., et al, Australian Dry-zone Acacias for Human Food: Proceedings of a Workshop.
- Victorian Naturalist 13:117. 1897 "cuthbertsoni"
- Wheeler, J.R.(ed.), 1992, Flora of the Kimberley Region. CALM, Western Australian Herbarium, p 298
