Bulrush, Cumbungi, wonga, reed-mace.
Once a staple food for Aborigines along the Murray River. The roots/underground stems were lightly cooked to extract gluten that resembled wheaten flour or the starch in the roots was eaten raw and the left over fibres were spun into tough string.
Some tribes at the raw green young flower stalk during spring.
Roots, underground stems, and young green flower stalk.
All year round and spring.