Mulga, Yarran

Where does Mulga grow?

Found in: Africa, Asia, Australia, East Africa, Hawaii, Israel, Kenya, Pacific, Pakistan

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

Status: One of the most important edible acacia seed species in the desert areas of Australia.

Growing Mulga, Yarran

Cultivation: It is grown from seed. Seed needs to be treated before it will grow. Normally this is by putting the seeds in very hot water and letting the water cool down overnight then planting the seeds immediately. Seed can be harvested by shaking from the tree or by raking it up off the ground.

Edible Uses: The seeds are ground into flour. The seed tastes like peanut butter and is nutritious. Galls on the tree are used to quench thirst. The bark exudes a gum that is edible. Water can sometimes be found in the roots. A sweet, red lerp that forms on the leaves and branches is eaten.

Production: Flowering is mainly April to July or following rain. If good following rains do not occur many flowers simply fall without forming pods and seeds. Following good rains, insect attack produces galls 1 cm across with a juicy yellow flesh. These are edible. The galls with small protuberances are the ones which are edible. The honey dew from the lerp insect (Austrotachardia acaciae) is also edible. It is soaked in water to produce drinks. Yields of seed from wild stands of mulga can be 100 kg per hectare.

Nutrition Info

Mulga, Yarran Photos

References

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