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 paraneura is a graceful tree, often with pendulous foliage and an open, often wispy crown; it can grow around 4 - 10 metres tall[286.1298]. It can have one to several main trunks from the base[
]. Although it produces true leaves as a seedling, llike 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 and source of materials. It can be grown as an ornamental.
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, northern South Australia, western New South Wales, southwestern Queensland
Open woodland and scrub, grassy plains, often along streams and outwashes from hills, growing on sandy and gravelly soils and also on heavier loams[
|Other Uses Rating||
|Cultivation Status||Ornamental, Wild
Acacia paraneura is native to the arid and semi-arid zones of central and northern Australia.
Requires a sunny position in a well-drained soil. Plants sometimes grow on floodplains and so can experience inundated soils for part of the year[
This species has horticultural potential on account of its attractive growth form. However, while it is likely to be reasonably long-lived, it is also likely to have a relatively slow growth rate[
Acacia paraneura is a member of the taxonomically complex Acacia aneura (Mulga) group of species which is currently under review and may be further divided into more distinct 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 to 6cm long and 8 - 15mm wide, with shiny brown, oblong seeds around 5mm long, 2.5 - 3mm wide[
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 roots have been used as fire sticks[
The dense wood has been used traditionally for making weapons and tools[
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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