About

 Typha orientalis

Typha orientalis

 
 

common name

Bulrush, Cumbungi, wonga, reed-mace.

traditional use

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.

part used

Roots, underground stems, and young green flower stalk.

seasonality

All year round and spring.

flavour profile

uses