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AcaciaWattlesOther names: The Aboriginies in and around Sydney used the seeds of at least three species, Acacia longifolia (Sydney Golden Wattle), Acacia sophorae (Coastal Wattle), and Acacia suaveolens (Sweet Wattle). These were eaten "green" after steaming rather than being milled into a flour as was common in the desert regions of Australia. This method cooking the seed pods over a fire until they have steamed and eating the seeds as westerners would eat peas. The gums of some species were also used as foods. These were generally the species with lighter coloured gums. Acacia longifolia (shown below) has edible seeds.
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