This species is part of a complex of closely related taxa occurring in a mosaic pattern in southern Queensland[
]. Although we have seen no specific information, it is most likely that the other taxa have the same uses as this one[
Encephalartos miquelii F.Meull.
Plant growing in native habitat in Mount Archer National Park, Rockhampton, Queensland.
Photograph by: Ethel Aardvark
Macrozamia miquelii is a slow-growing, evergreen, usually stemless, shrub producing a rosette of 30 - 80 leaves in the crown, the leaves being 80 - 210cm long[
]. If a stem is formed, then it is generally up to 40cm long and 30 - 40cm in diameter[
]. The stem can be up to 1 metre long[
Although poisonous, the seeds were a traditional food of the Australian Aborigines.
A locally abundant species, but its population is decreasing. It is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2011)[
The raw seed is toxic and requires treatment prior to eating it[
Australia - New South Wales, Queensland.
Scattered in sclerophyll forests in poor soils[
]. On ridges and slopes in open forest, along the margins of streams and in and around the fringes of rainforest[
|Conservation Status||Least Concern
|Other Uses Rating||
A plant mainly of subtropical regions[
An easy plant to grow, accepting full sun and partial shade[
]. Requires a well-drained soil[
]. Succeeds in the wild in a wide range of soils and situations, from rich peat to grit; in soils from almost swampy to dry rocks; and in shade as well as full sun[
A slow-growing species[
This is a restricted species in Queensland and, as such, a license is required to harvest, propagate trade or deal with it in any way[
A dioecious species, both male and female forms need to be grown if fruit and seed are required[
Seed - cooked[
]. The raw seed is toxic and needs to be treated to make it edible[
]. The Australian Aborigines would do this by several methods - one involved cooking the seed in ashes, another involved soaking the seeds in water for several days, then pounding them[
].The seeds were made fit to eat by a laborious process of cracking, soaking, grinding and baking[
]. Old, shrivelled seeds are said to be edible raw[
The starch contained in the trunk has been processed and used in laundries[
Soft brown hairs are formed on the bases of the young leaves[
]. These have at times been harvested from wild plants and used as a stuffing material in pillows, upholstery etc[
Seed - it is easy to germinate from fresh seed, though it might take 2 years to do so[
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