TEA, TRADITION AND THE WISDOM OF WATTLE

September 1, 2025 • Sharlee Dunolly-Lee

National Wattle Day, held each year on September 1st, marks the beginning of spring.

It’s a time to share stories, engage communities, support cultural awareness, and honour connections to Country, especially for Aboriginal businesses connected to bush foods and tea, like us!

Wattles have stood tall on Country for generations, witnessing the changing seasons and the passage of time. As the days grow warmer, the bush bursts into bloom. The Golden Wattle (Acacia pycnantha), our national floral emblem, reminds us of resilience, renewal, and unity. Traditionally, the wattle is linked to cultural knowledge and seasonal indicators.

CULTURAL AND ECOLOGICAL SIGNIFICANCE OF WATTLE

For generations, wattles have provided food, medicine, and materials by many Aboriginal communities. Wattles are used by Dja Dja Wurrung (Djaara) people to present the Produce of Country.

Traditionally, different parts of the plant were used for food (seeds and pods), soap, medicine, bandages, rope, footwear, gum, glue, weapons, tools, fire, and even tobacco.

The flowering of wattle signals seasonal change, such as Boyn and Lawan Time, which is a harvest season and a time of renewal on Dja Dja Wurrung Country. Lawan means malleefowl, and Boyn means bread, referring to native seeds (such as kangaroo grass and wattles) collected and ground to make bread or damper. During this time, Djaara gathered seeds in abundance when they were at their peak. Wattle ecosystems are also equally important for local fauna. Fungi that grow at the base of some species provide food for bettongs, bandicoots, and phascogales, while the plants also shelter grubs and insects.

Wattles ultimately symbolise renewal, thriving after fire and reminding us of Country’s resilience. This season is also characterised by wildflower displays.

INGREDIENT SPOTLIGHT – WATTLESEED

Wattleseed has nourished communities for thousands of years. Since the late 1970s, Acacia species were trialled in Africa for food security, with successful results in Sahel communities [1] [2].

Research has confirmed their nutritional safety and value as a sustainable protein source [3].

Today, we continue this tradition with Aboriginal-led sourcing and sustainable harvesting, linking past, present, and future.

At Dja-Wonmuruk, we use a variety of wattleseed species depending on availability and season, including: Acacia baileyana, A. victoriae, A. longifolia ssp. longifolia, A. provincialis, A. retinodes, and A. pycnantha.

Our sourcing is from a 100% Aboriginal-owned and Supply Nation certified supplier based on Wiradjuri Country. The grower network is Aboriginal-led, with specific harvest regions varying by season and product.

Wattleseed has an aroma of toasted coffee grounds, sweet spice, raisin, and chocolate, alongside its superfood nutritional profile:

High in fibre, supporting digestion and blood glucose balance [4]
Helps maintain steady blood sugar levels [4]
Rich in minerals like potassium, calcium, iron, and zinc, promoting cardiovascular health [4]
Contains antioxidants that protect against oxidative stress [4]

MOUNTAIN PEPPER SPICY CHAI WITH WATTLESEED

Our original and unique blend combines bold Assam black tea, cinnamon, ginger, nutmeg, cloves, and anise, with the aromatic notes of Tasmanian mountain pepper leaves and berries. Wattleseed enriches the flavour, grounding the chai with a malty depth that connects past and present.

Traditional celebrations of wattle include planting ceremonies and tree planting. In the same spirit, every order placed through our store contributes directly to renewal and care for the land. With each purchase, we plant one tree and remove five plastic bottles from the environment.

Our global action of tree planting reflects the traditional ceremonies of Wattle Day, ensuring your cuppa tea supports regeneration and restoration, now and into the future.