Widely introduced as an ornamental in the United States,
the seeds make good food
Copyright 2016 --
[This article will be used in an upcoming book being prepared by Nyerges. Nyerges has been
teaching ethno-botany since 1974, and is the author of 16 books, including
“Foraging California,” “Guide to Wild Foods,” “Foraging Wild Edible Plants of
North America,” “Nuts and Berries of California,” and others. Information on his classes and books is
available at www.SchoolofSelf-Reliance.com,
or Box 41834, Eagle Rock, CA 90041.]
Where I grew up, our street was lined with stately and
aromatic camphor trees, with their oval-shaped leaves that perfumed the air
with camphor when you crushed them. The
fruits were little globose fleshy fruits about a quarter inch in diameter, with
one seed inside. There was one tree, however, whose leaves looked like the
camphor, but the fruit did not. It had
a hard little pod that looked like a
miniature wooden canoe. Inside the pod were about a dozen orange seeds. I’d assumed it was a type of a camphor, or
just one of those ornamentals from somewhere else with no practical uses at
all.
I eventually learned that this tree is from Australia, where
it is called a kurrajong, and a bottle
tree in the United States. The Latin name is Brachychiton populneus.
As far as I knew, this was one of those many inappropriately
transplanted trees into Southern California from Australia, trees that were
brought here as ornamentals or perhaps lumber, such as Eucalyptus, or
Acacia. Those have some good food and
medicinal values, but I’d assumed that the Brachychiton was somewhat useless.
It was just that odd tree with the hard canoe-shaped pod.
Biologists who track the movements of non-native plants
point out that though the kurrajong is regarded as invasive to those parts of
Australia where it was introduced by landscapers. It has also been planted far
and wide as an ornamental, in South Africa, in the United States from
Californian and Arizona down into the Southern states, and throughout the Mediterranean
regions of the world. In fact, though certainly not as widespread as the
eucalyptus trees, kurrajongs will grow wherever eucalyptus can grow.
Recently one of my students brought me some of the pods,
asking me to identify it, and asking me if it had any value. I confirmed that it was Brachychiton,
and just for the heck of it, I looked
it up in a few of my books on the flora of Australia, and the bush foods of the
native Aboriginal people. I learned
that the yellow seeds inside the pods were eaten by the Aboriginals, and that
they were quite nutritious. According to a study by the University of Sydney,
these seeds contain about 25% fat and about 18% protein. The study also stated that 100 grams of the
seed contains about 348 calories.
(Peanuts, by contrast, contain about 567 calories per 100 grams.)
My references were a bit scant about how exactly these were
used, except that sometimes they were eaten raw, and sometimes roasted.
I did learn -- the
hard way – that you need to be careful when you clean each seed of the outer
coating, which is covered in a very fine fuzz. When I first learned that these
were edible, I picked a few of the dark yellow, fuzz-covered seeds out of the
pod, and just rubbed them between my hands in order to remove the fuzzy
chaff. The fuzz is very fine and it’s
not a serious irritant, but I did feel it, and afterwards, I needed to wash my hands well. The seed coating also imparted a yellowish
pigment to my skin, which washed off
readily.
Several of us then tried the raw seeds. They’re hard at
first, but they softened up in our mouths.
They become chewy, with a flavor reminiscent of corn. Everyone was surprised that these odd fruits
had a good-tasting seed.
I had been given a whole shopping bag of the seed pods, so
my next task was to process the seed from these. Originally, I was going to just pick out the seeds with my
fingers, but I didn’t want that itchy fuzz all over my hands and arms and
clothes. Instead, I used a butter knife and easily popped out the seeds from
each pod. They are stuck in the pods
and are easily disattached with the knife.
I cleaned all the pods until I had a salad bowl of the seeds. Next, I put all the seeds into a plastic
salad colander. To remove the coverings
of each seed, you have to squeeze the seeds to crack the coating. It’s not
hard, but you have to do it carefully to avoid the fuzz. Wearing dish-washing gloves is the best way
to do it, and you just crush all the seeds until the coverings are loose, and
then you shake and colander and blow off the chaff. When I was done, I had approximately one cup of the yellow seeds.
I stored the clean yellow seeds in a jar until I’d have a
chance to cook them up, or grind them into flour during the next week.
In the meantime, I removed and washed all my clothes, and
took a shower. The fine fuzz isn’t like
cactus spines, but there seem to be a lot of them, and I felt them everywhere,
even though they are mostly not visible.
I contacted my friend Daniel Sainty, who lives in Australian
and who is a user of bushfood, and asked about the kurrajongs. He knew all about this tree.
First, he told me that the use of its seeds as a coffee
substitute has been well known in Australia.
They first require a light roasting,
following by a pounding or grinding and brief boiling; as you’d do with
regular coffee. I was eager to try
this.
It turns out that there is a lot of history in the
kurrajong. Aborigines were known
to burn down the tree in the belief
that this would drive water into the roots. They would then put one end of the
roots into the coals of a fire, and the other end into a container to catch water slowly dripping out. This would be a good way to get water – if
you’re in the Australian bush.
In fact, it turns out that two species of Brachychiton (B.
rupestre or bottle tree, and B. populneum, kurrajong) are known to be
good water trees, and probably other members of the genus also would have roots
worth tapping. There were reports that
the Aborigines had subsisted in some areas almost wholly on water from kurrajong roots. One report on the kurrajong tree stated that
“water gushes out rapidly when the pieces of root are set on end, the roots of
a tree yielding gallons in quantity.”
Wow!
Daniel also shared a reference to the fact that the young
plants of the kurrajong have a yam-like
tuberous root, often considerably broader than the stem above, and this was a
popular item of food with the Aborigines.
It is not clear whether or not they cooked or prepared it in any way
before eating.
Daniel confirmed that the seeds were commonly eaten raw or
roasted, or made into coffee, and that he enjoys the roasted seed.
So I took my cleaned seeds, bright yellow, and placed them
in a cast iron skillet over the fire and roasted them. I didn’t use oil, but just shook the skillet
from time to time over an approximately 15 minute period. I heard some seeds pop, but mostly they just
faded from a bright yellow to a dull yellow bordering on brown. I did this during an outdoor class I was conducting,
and I let 8 students taste the roasted seeds. Everyone though the seeds had
been good raw, but they were very much
improved when they were roasted, again tasting even more like corn. At least two thought that the flavor of the
seeds was more like sunflower seeds.
Next, I took the roasted seeds and ground them in a coffee
grinder. This produced an obviously oily golden flour, that would cake up in
some places.
I put two heaping teaspoons of the golden flour into my drip
coffee filter and produced a somewhat opaque goldenish beverage. The fragrance is somewhat like burnt corn,
and the flavor is reminiscent of a grain beverage. It produced a pleasant drink, not strongly flavored one way or
the other. I would not compare it to
coffee, except that both are warm beverages.
Kurrajong drink has none of the bitterness of coffee, though I could
detect a slight astringent undertaste.
The flavor is very much enhanced with a sweetener, like honey. I think
that anyone you served this to would find it at least acceptable, and probably
enjoyable. I can see using this alone,
or as a coffee extender, in much the same way that chicory is used.
I then took some of the ground up kurrajong seed flour, and
mixed it half-and-half with some wheat flour.
I blended it well, and then cooked it like damper in a hot skillet. The batter had that dark golden color of the
seed, and it had texture. We cooked them well, and five of us tried
them without honey or topping. Everyone
like them, even the children. There was
an initial burnt corn flavor, and just a very slight astringency in the mouth.
As you chewed, it seemed almost oily, like eating peanut butter. I could see
that some people might not care for the flavor, as it was distinctive, not
bland like a wheat flour pancake. To me, the flavor was reminiscent of burnt
corn, and was actually very tasty to my palate.
We made a batch of several damper-pancakes, and we ate them
all! That says it all. I believe that the flavor would be greatly
enhanced with a jelly or butter topping.
I plan to experiment more with this food, and believe it can still be a
very important modern-day bush food.
REFERENCES:
Personal contact: Daniel Sainty, Australia
“Bush Foods: Aboriginal Food and Herbal Medicine” by
Jennifer Isaacs. Lansdowne Publishing, 1987.
“Wild Food Plants of Australia” by Tim Low, Angus and
Robertson Publishers, 1988.