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Gumbi Gumbi (Gumby Gumby, Western Pittosporum, Berrigan, Bitter Bush, Cattle Bush, Cheesewood, Native Willow) is also called a Native Apricot.
Pittosporum angustifolium is a slow-growing plant that can reach 10 m (33 ft) in height. It has pendulous (weeping) branches. The small creamish yellow tubular flowers have a pleasant scent. Flowering occurs from late winter to mid spring.
Full sun and good drainage is recommended for planting.
Drought- and frost-resistant, a resilient desert species, individuals may live for over a hundred years.
The species is found in all states of Australia except Tasmania, and in the Northern Territory. It is a widespread plant found across most of inland Australia in mallee communities, alluvial flats, ridges, as well as dry woodland and on loamy, clay or sandy soils, however it is never common.
Bush Food: Both fresh and dried, the plant’s slender leaves may be steeped in hot water to make a flavoursome, aromatic brew, slightly bitter, peppery taste.
The fruit of this species Pittosporum angustifolium is a round to oval shape and is not edible.
Germinaton: Seeds germinate in around 17 days without any particular difficulty at 25 °C.
* As Gumbi Gumbi can refer to several varieties of Pittosporum, care must be taken when foraging for leaves in the wild, as not every Gumbi Gumbi is safe to consume.