Murnong (Wurundjeri)/Yam Daisy (Microseris lanceolata)
Murnong is a small dandelion-like herb that produces nodding yellow flowers in spring. Murnong is often referred to as ‘yam daisy’ and was one of the most important staple foods for Aboriginal people in south-eastern Australia. It is the plant most frequently mentioned in early accounts of Victorian Koorie diet, becoming relatively scarce due to grazing by sheep, cattle and rabbits. The radish-like tuber can be eaten raw but was most often cooked in earth ovens, producing a delicious sweet juice. Dormant in summer, with the onset of autumn rains it sprouts a rosette of leaves.
Soure: Indigenous plant use; A booklet on the medicinal, nutritional and technological use of indigenous plants; By Zena Cumpston; Clean Air and Urban Landscapes (CAUL) Hub in Melbourne 2020
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