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 should retain the name Acacia, whilst other sections of the genus should be transferred to other genera. This species is transferred to Vachellia[
Acacia ehrenbergiana Hayne
Acacia flava (Forssk.) Schweinf.
Acacia flava ehrenbergiana (Forssk.) Schweinf.
Mimosa flava Forssk.
Vachellia ehrenbergiana is a shrub or small, often many stemmed tree growing from 2 - 6 metres tall[
The plant is gathered from the wild for its gum and fibre, which are used locally. This is an important legume species for indigenous populations (it is used to feed animals, such as goats, sheep and camels, to produce high quality honey, for charcoal, as herbal medicine etc.)
Acacia ehrenbergiana has a wide distribution range at present. At present the population is believed to be stable. The plant is classified as 'Least Concern' in the IUCN Red List of Threatened Species(2013)[
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.
Africa - Sahelian regions from Morocco to Senegal, east to Sudan and Ethiopia.
Dry semi-desert areas on sandy soils; on sand in association with Zygophyllaceae, Panicum turgidum; in sand on sandstone (Mauritania); on clayey-gravelly soil; sandy and stony desert wadis and plains[
|Conservation Status||Least Concern
|Other Uses Rating||
A plant of arid and semi-arid areas in the tropics and subtropics of Africa. Very tolerant of low rainfall, it is able to grow in sandy soils with only 50mm rainfall a year; in clay soils with 150mm; and on slopes and in dry river valleys with 300 - 400mm[
Requires a sunny position. Prefers coarse and stony soils, especially gravels[
]. Established plants are highly drought resistant[
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[
A gum obtained from the plant is used as an emollient[
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[
A gum is obtained from the trunk[
Fibres obtained from the bark are used to make ropes[
The wood is used for fuel, and also to make charcoal[
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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