Solanum chippendalei is an erect or spreading shrub growing from a rhizomatous rootstock; it produces a cluster of stems 40 - 100cm tall[
The fruit is a popular and important berry in the Aboriginal diet[
]. It is being developed in Australia as 'bush tucker'[
Although providing many well-known foods for people, including the potato, tomato, pepper and aubergine, most species in this genus also contain toxic alkaloids. Whilst these alkaloids can make the plant useful in treaing a range of medical conditions, they can also cause problems such as nausea, vomiting, salivation, drowsiness, abdominal pain, diarrhoea, weakness and respiratory depression[
Unless there are specific entries with information on edible uses, it would be unwise to ingest any part of this plant[
Australia - Queensland, Northern Territory, Western Australia.
Semi-arid areas in low open eucalypt woodland with Spinifex (Triodia spp.) in the understorey, on a variety of substrates. It has also been recorded from alluvium in association with Eucalyptus camaldulensis[
A plant of arid areas in the subtropics and tropics of Australia.
Fruit - raw or cooked. The flesh is moist, but not juicy[
]. The fruit is processed, dried and stored as a staple food[
]. The seeds and bitter placental centre are scraped out before the remainder of the berry is eaten, or opened fruits may be skewered and dried[
]. The globose, yellowish-green or green to pale yellow fruit is 23 - 30mm in diameter[
Seed - sow in trays in a nursery. Prick out the seedlings into individual pots when they are large enough to handle and grow them on fast. Plant them out when 10cm or more tall.
Cuttings of half-ripe wood. Very easy, the cuttings root within a couple of weeks.
Division of rhizomes[
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