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.