Name: Silver Wattle (= Mimosa)
Binomial: Acacia dealbata
Family: Fabaceae

The name “Wattle,” specifically “Silver Wattle,” originated during the English convict transportation era at the end of the 18th century.

Convicts were required to build their homes using the wattle and daub method, which led to the tree’s naming.


People traditionally use the bark for tanning purposes.


The flowers of the Silver Wattle are a source of Mimosa absolute, a flavouring agent in various foods such as baked goods, drinks, confectionery, dairy foods, and puddings.

These flowers, rich in pollen, are also used to make fritters by dipping them in a tempura-like batter and frying.

An oil extract from the Silver Wattle flowers is in high demand in the perfume industry. This extract contains numerous beneficial chemicals, including anethole, acetaldehyde, acetic acid, and various phenols. Perfumers currently use the extract in over 80 perfume varieties.


The tree produces an edible resin when its bark is wounded. The resin, or gum, is edible. Paler varieties are preferable due to their less astringent taste.

The Wiradjuri Aboriginal people in Australia, who call the tree Giigandul, consume the resin and use it in traditional remedies, including mixing it with ash for application on wounds and sores.

Aboriginal Australians traditionally notch the trunk in autumn to encourage resin flow, which forms into balls of gum. This gum is consumed as a snack, dissolved in water, or used to make sweet drinks.

Known as Kino, the gum serves as a substitute for gum arabic in the food industry, acting as a thickening agent.

Artists use the resin to create high-quality watercolour paints.


In India, people use the leaves in sweet and acidic chutneys.


The seed pods of Silver Wattle are processed traditionally by grinding the seeds between two stones to create flour for bread-making.


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