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[].

Common Name:

General Information

Acacia xiphophylla is an often gnarled, often multistemmed shrub or tree with a spreading crown; it can grow 3 - 7 metres tall[, , ]. Although it produces leaves as a seedling, llike most members 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.

Known Hazards

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.

Botanical References

Range

Australia - western Western Australia

Habitat

Grows on sometimes subsaline clay flats, stony plains and hills, in Acacia shrubland and low woodland, dominating in localised areas[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Tree
Height	4.00 m
Growth Rate	Slow
Pollinators	Insects
Cultivation Status	Wild

Cultivation Details

Acacia xiphophylla is a plant of the warm to hot arid zones of subtropical to tropical western Australia, where it is found at elevations up to 1,000 metres. It grows best in areas where annual daytime temperatures are within the range 24 - 36°c, but can tolerate 12 - 45°c[]. When dormant, the plant can survive temperatures down to about -3°c, but young growth is more tender and can be severely damaged at 0°c[]. It prefers a mean annual rainfall in the range 200 - 250mm, but tolerates 150 - 300mm and can withstand a dry season of 8 - 10 months[].
Requires a sunny position. Grows in the wild on well-drained, medium to heavy textured soils that can be of moderate to low fertility[]. Tolerates moderate levels of salt in the soil[]. Prefers a pH in the range 7 - 8, tolerating 6.5 - 8.5[].
A slow-growing, long-lived plant that regenerates from seed and apparently does not produce root suckers[].
The plant has moderate coppicing ability when cut or damaged (e.g. by cool fire) at ground level; it will also reshoot from the terminal branches following cool fires. The plants are readily killed by hot, or even moderately hot, fires[].
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[].

Edible Uses

Seed - cooked[]. The seedpods are 8 - 20cm long, 7 - 18 mm wide, with dull brown, broadly elliptic seeds 6 - 10mm 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 ±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[].

An edible gum is obtained from the stem and branches[].

Medicinal

The bark and phyllodes were burnt to make burrgu, a mixture of ash and chewing tobacco, which acts as a stimulant[].

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[].

Other Uses

The ash from the burnt wood is mixed with animal fat or oil to make body paint or to paint artifacts[].

The heartwood is dark coloured; it is demarcated from the lighter coloured sapwood. An attractive wood, it is sometimes used for crafwork[]. The wood was used traditionally to make boomerangs, spear throwers and fighting sticks[].
The dense wood makes an excellent fuel, burning slowly and with great heat[].

Propagation

The seed of most members of this genus has a hard seedcoat and may benefit from scarification before sowing to speed up germination. The seeds of this species, however, are soft-coated and therefore may not require any treatment prior to sowing[]. If required, scarification 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[].

Add a Comment:

If you have any useful information about this plant, please leave a comment. Comments have to be approved before they are shown here.

Name:

Email(Private):

Message:

Captcha: subtract 1 from 12