'DJIRDJI' 'BURRAWONG' ZAMIA PALM (Macrozamia riedlei) Seeds

Macrozamia riedlei, commonly known as a zamia or zamia palm, is a species of cycad in the plant family Zamiaceae. It is endemic to southwest Australia and often occurs in jarrah forests.

The Zamia plant is a primitive gymnosperm, meaning it produces seeds without flowers or fruit. It has been around for over 200 million years and has survived multiple extinction events, making it a true living fossil. In fact, the Zamia plant is so ancient that it coexisted with dinosaurs.

Macrozamia riedlei grows as a tree or trunkless low growing cycad (but is usually trunkless) attaining a height between 0.5–3.0 metres.

The plant has adapted to the harsh Australian climate and can survive extended periods of drought. Its root system is shallow but wide, allowing it to take in water from a large area. It also has a unique mechanism to protect itself from fire – its trunk is covered in a thick layer of spongy bark that can resist flames.

Macrozamia riedlei has horticultural potential as a large container plant or specimen plant. It grows in well-drained soil and is sensitive to fungal attack. Large specimens can be transplanted. Seed germinates in 12 to 18 months

Bush Food: Seeds, which are toxic if not prepared correctly.

Various parts of the seeds of Macrozamia species were eaten by indigenous people after treatment, which varied between regions of being by water or be burial.  One of the ways was to cook the seed, break it up, and then soak it for up to three weeks in running water.

The Noongar people of the Perth region used the outer coating of the seeds after treating.  In some areas of Australia, Aborigines ground the seeds into a flour after special treatments to leach out the toxins. 

One reported method includes  drying seeds in the sun, then put in a dilly bag and suspended in running water for 4-5 days. They were then crushed and pounded between two flat stones and ground into a fine paste. This paste was wrapped in paper bark, baked under ashes and eaten as cakes.

In Western Australia, only the outer red part was eaten, after treatment by washing and burying. Eaten either raw or roasted, tastes similar to a tomato.

Bush medicine: The plant's medicinal properties are also well known. The Nyungar people use the roots of the Zamia plant to treat headaches, fever, and other ailments. They also use the plant's resin to treat cuts and wounds.

Other uses: Raw seeds were ground into a powder and used to stun fish in local waterways to make the fish easier to catch.

*Toxic to some animals and humans when not pre-treated