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Seeds, Grains & Nuts

Golden Wattle, Acacia pycnantha, with yellow flower heads and green foliage.

Golden Wattle | Acacia pycnantha

Size of Plant: Large shrub or small tree
Edible Part: Mature seeds, after appropriate preparation

Suggested use in cooking: Correctly identified seeds can be processed, roasted and ground into flour for breads and other foods. Use properly prepared wattleseed, as seeds from different wattle species are not interchangeable.

Fun Fact: Golden Wattle is Australia’s national floral emblem, bringing masses of bright yellow flower heads to the garden.

Cultural and historical note: Aboriginal plant-use records describe Golden Wattle seeds being ground for flour and its gum being used as food. It creates opportunities to explore native foods and seasonal knowledge.

Photo: Rexness, CC BY-SA 2.0, via Wikimedia Commons.

Kangaroo Grass, Themeda triandra, with distinctive reddish-brown seed heads.

Kangaroo Grass | Themeda triandra

Size of Plant: Tufted perennial grass, approximately 40 cm to 1 m tall
Edible Part: Seeds, cleaned and processed

Suggested use in cooking: Separate the seeds from the seed heads and remove the husks before milling. The flour can be used in damper and other breads.

Fun Fact: Its distinctive seed heads turn reddish-brown, and the twisting seed awns help work the seeds into the soil.

Cultural and historical note: Kangaroo Grass has longstanding food and fibre uses. Wurundjeri knowledge shared with the City of Melbourne describes seed flour for damper and stems and leaves made into string for nets, traps and bags.

Photo: Peripitus, CC BY-SA 3.0, via Wikimedia Commons.

Developing macadamia nuts on Macadamia integrifolia. Species photograph, not cultivar-specific.

Macadamia ‘Lotsa Nuts’ | Macadamia integrifolia ‘Lotsa Nuts’

Size of Plant: Compact evergreen large shrub or small tree
Edible Part: Kernels inside mature nuts

Suggested use in cooking: Remove the outer husk and crack the hard shell to reach the kernel. Enjoy the kernels fresh or roasted, or use them in baking, salads and nut butter.

Fun Fact: Hanging cream flower spikes are followed by nuts protected by a green husk and a hard shell.

Cultural and historical note: Macadamias are native to eastern Australian rainforest and have a long history as an Aboriginal food. ‘Lotsa Nuts’ is a garden selection grown for its edible nuts and compact habit.

Species photograph of Macadamia integrifolia. Photo: Forest & Kim Starr, CC BY 3.0, via Wikimedia Commons.