Grey Mangrove, White Mangrove
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).
Pods and seeds.
Seeds are bland.