: Acacia spp. Not all wattleseeds are edible to humans, so please check varieties carefully before harvesting from the wild! The most commonly-used edible variety currently is A. victoriae
- Wattleseeds need to be roasted and ground before being used, much like coffee.
- The immature pods can be steamed and eaten like peas.
- Distinctive hazelnut/coffee/chocolate flavour.
- Works in both sweet and savoury dishes - for example, as a dry rub on meat, or added to sweet dishes.
- Flavours dairy very readily, making excellent ice-creams, flavoured creams, and cakes. Particularly good in cheesecake.
- It makes a rich hot drink on its own. It also adds its warm flavour to coffee, chai, and chocolate drinks.
- If you need the wattleseed flavour without the grain, soak seeds in boiling water for as long as you can, and then strain and use the liquid.
- Immature seedpods of edible wattle varieties can be cooked like snowpeas; for e.g., steamed, stir-fried, etc.
- The Acacia is actually a legume, with all that implies - it fixes nitrogen, and bears its seeds in pods.
- There are wattle plants for all parts of Australia; check with your local nursery to find the best. Note that some wattles are actually pests outside of their natural zones, such as A. baileyana ("Cootamundra wattle"), so always check first.
- Not all acacia plants have edible seeds so, again, check varieties before planting and/or harvesting.
- Seeds come from the mature pods set after the wattle has finished flowering.
- Seeds are rich in fats and proteins and are a favourite of many other birds and animals, so
- Seeds are roasted much like coffee before being used.
BR Maslin (Author), LAJ Thomson (Author), MW McDonald (Author), S Hamilton-Brown (Author). 1998. Edible Wattle Seeds of Southern Australia: A Review of Species for Use in Semi-Arid Regions
. (Available as an eBook).