Acacia lysiphloia

Acacia lysiphloia is a shrub belonging to the genus Acacia and the subgenus Juliflorae. It is native to northern parts of Australia.

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 can be 2 - 10cm long and 6 - 12mm wide, with black, oblique seeds 4 - 5mm 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 reportedly eaten. Edible grubs are found in the roots.

This uses section is brief — help expand it

Medicinal Uses

The bark of all Acacia species contains greater or lesser quantities of tannins and are astringent. Astringents are often used medicinally - taken internally, for example. they are used in the treatment of diarrhoea and dysentery, and can also be helpful in cases of internal bleeding. Applied externally, often as a wash, they are used to treat wounds and other skin problems, haemorrhoids, perspiring feet, some eye problems, as a mouth wash etc. Many Acacia trees also yield greater or lesser quantities of a gum from the trunk and stems. This is sometimes taken internally in the treatment of diarrhoea and haemorrhoids.

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 is a tropical plant. It grows in coastal areas and inland districts on sandy plains. It needs free draining soil. It does well in hot conditions. It cannot survive fire. It can grow in arid places.

Where It Grows

Australia*,

Cultivation

It is grown from seed.

Propagation

Seed - best sown as soon as it is ripe in a sunny position. Stored seed should be scarified, pre-soaked for 12 hours in warm water and then sown. The seed germinates in 3 - 4 weeks at 25°c. As soon as the seedlings are large enough to handle, prick them out into individual pots and grow them on in a sunny position until large enough to plant out. 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. Cuttings of half-ripe wood with a heel, in individual pots. Fair percentage.

Production

It is a quick growing short lived species.

Notes

There are about 1,350 Acacia species. Over 1,000 occur in Australia. Also as Mimosaceae.

Nutrition

Also Known As

Awernng, Awurrnga, Murlurrpa

References (12)

• 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 80
• J. Proc. Linn. Soc., Bot. 3:137. 1859
• Latz, P., 1996, Bushfires and Bushtucker. IAD. p 106
• Lazarides, M. & Hince, B., 1993, Handbook of Economic Plants of Australia, CSIRO. p 4

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