Avicennia marina

Avicennia marina


Common name

Grey Mangrove, White Mangrove

traditional use

Northern Aborigines learned to harvest this starchy food by leaching out distasteful tannins and bitter substances which are the plant's chemical defence.

Moistened seeds could be heaped into stone ovens, sealed with bark, baked for two hours then soaked in a pool dug in sand before eating. Alternatively a "sweet" pulp was prepared by baking, pounding and sifting the pods through dillies (Low, 1991).

part used

Pods and seeds.



flavour profile

Seeds are bland.