COLE'S WATTLE Seeds | Acacia colei

The seed of most, if not all, members of the Acacia genus has a hard seed coat and benefits from scarification before sowing to aide germination. This can usually be done by pouring a small amount of nearly boiling water on the seeds (being careful not to cook them) and then soaking them for 12 - 24 hours in warm water. By this time they should have imbibed moisture and swollen. If they have not, then carefully make a nick in the seed coat being careful not to damage the embryo and soak for a further 12 hours before sowing.

Acacia colei is a component of many semi-arid, subtropical to tropical plant communities in northern Australia, where it is found at elevations up to 450m. Requires a sunny position. The plant is well adapted to grow on infertile sandy soils that are not adapted to conventional food crops, and can also grow in clay pans. Prefers a circumneutral soil, but can tolerate a pH ranging from 5.5 - 8.5. Established plants are drought tolerant.Acacia colei is a fast growing but short lived species, with a life span of only 3 - 10 years.

The plant can produce very heavy seed crops less than two years after planting and might have potential as a new human food in West Africa. They have been tested for toxicity and human trials have indicated that, at levels up to 25% of the diet, no anti-nutritional factors have been observed.

Acacia colei has been used as an ornamental in west Africa, Thailand and northern Australia where its silvery foliage, mass flowering and wide adaptability to different soil types are highly valued.

This species has a symbiotic relationship with certain soil bacteria. These bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilised by the growing plant but some can also be used by other plants growing nearby.

The bark and the phyllodes are used by Shamans to create Vine of the Soul analogs. The bark of all Acacia species contains quantities of tannins and are astringent. Astringents are often used medicinally by being taken internally. 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, eye problems and as a mouth wash. Many Acacia trees also yield quantities of a gum from the trunk and stems. This is sometimes taken internally in the treatment of diarrhoea and haemorrhoids.

Seed can be 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. Traditionally, the dry seed was ground to a coarse flour, mixed with water and either eaten as a paste or baked to form a 'cake’.

Acacia seeds are highly nutritious and contain around 26% protein, 26% 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 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 beverage.

Acacia colei contains up to 1.8% of The Spirit Molecule alkaloid in the bark and between 0.2% - 0.6% in the phyllodes.