Classification of the genus Acacia (in the wider sense) has been subject to considerable debate. It is generally agreed that there are valid reasons for breaking it up into several distinct genera, but there has been disagreement over the way this should be done. As of 2017, it is widely (but not completely) accepted that the section that includes the majority of the Australian species (including this one) should retain the name Acacia, whilst other sections of the genus should be transferred to the genera Acaciella, Mariosousa, Senegalia and Vachellia[
Acacia cuthbertsonii is a shrub or a bushy tree that can grow 1 - 4 metres tall[
]. Although it produces true leaves as a seedling, like most members of this section of the genus, the mature plant does not have true leaves but has leaf-like flattened stems called phyllodes[
The plant is harvested from the wild for local use as a food, medicine and source of materials.
The seed of many Acacia species, including this one, is edible and highly nutritious, and can be eaten safely as a fairly major part of the diet. Not all species are edible, however, and some can contain moderate levels of toxins[
]. Especially when harvesting from the wild, especial care should be taken to ensure correct identification of any plants harvested for food[
Especially in times of drought, many Acacia species can concentrate high levels of the toxin Hydrogen cyanide in their foliage, making them dangerous for herbivores to eat.
Australia - Western Australia, Northern Territory
Grows in stony sand along creeks and drainage lines, often on hillocks but also on plains, mostly with mulga and spinifex[
]. The subspecies linearis is sometimes found in saline conditions[
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Acacia cuthbertsonii is a plant of arid areas in the subtropical to tropical zone of northern Australia.
Requires a sunny position in a well-drained soil. The subspecies linearis is tolerant of saline soils[
The seeds of most acacia species can be quickly and efficiently harvested at full maturity without the need for any specialised equipment. Small seed-bearing branches can be cut and beaten on sheets, or bushes can be beaten or shaken directly onto large sheets[
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 utilized by the growing plant but some can also be used by other plants growing nearby[
Acacia levata was formerly confused with this species[
Seed - 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[
]. The seedpods are up to 14cm long and 11 - 22mm wide, with dull brown, broadly elliptic to subcircular seeds 7.5 - 9mm long[
Acacia seeds are highly nutritious and contain around 26% protein, 26% available 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 energy content is high in all species tested, averaging 1480 Â±270 kJ per 100g. 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-like beverage[
The bark is used traditionally as a headache remedy and in the manufacture of fracture splints; it is reportedly also used for pain relief[
The bark of all Acacia species contains greater or lesser quantities of tannins and are astringent. Astringents are often used medicinally - taken internally, for example. 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, some eye problems, as a mouth wash etc[
Many Acacia trees also yield greater or lesser quantities of a gum from the trunk and stems. This is sometimes taken internally in the treatment of diarrhoea and haemorrhoids[
The bark is used traditionally by Northern Territory aborigines as a fibre source[
The seed of most, if not all, members of this genus has a hard seedcoat and may benefit from scarification before sowing to speed up 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 seedcoat (being careful not to damage the embryo) and soak for a further 12 hours before sowing.
Acacia seeds that have matured fully on the bush and have been properly dried have a hard seed coat and can be stored in closed containers without deterioration for 5 - 10 years or more in dry conditions at ambient temperatures. It is best to remove the aril, which attracts weevils and can lead to moulds forming. The arils are easilyremoved by placing the seeds in water and rubbing them between the hands, then drying the seeds and winnowing them[
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