MICROSERIS LANCEOLATA MURNONG YAM DAISY 140MM

Source tuckerbush.com.au

This species of Murnong was the main staple food for the Wurundjeri Aboriginal people until the mid-1840s, when the introduction of sheep rendered this hillslope yam virtually extinct. Faced with starvation, Aboriginal people of the area were forced to hunt the sheep in order to survive, increasing the conflict and tension with European colonists. By reviving this native tucker in nature and Aboriginal culture, we begin a new chapter in Australia-s Murnong story. Though they-re rare in the wild, you may still spot them growing in bushlands in Victoria, NSW and the ACT.

Murnong produces gangly, milky, white tuberous roots that may be eaten raw or baked. They can be prepared warm with butter, included in salads, mixed with other vegetables, or turned into a paste for desserts. They taste sweet and slightly coconutty. The slightly bitter leaves are also edible and may be enjoyed in salads with a vinegar dressing.

The tubers start forming in midsummer beneath clumps of yellow dandelion-like daisy flowers. When the flowers blossom in Autumn, the tuber roots are ready for harvest. Simply dig them up and enjoy.

In the wild, this perennial species will tolerate a sandy soil and little water. But for best results in a home garden, use a rich and loamy soil, watering well during the Summer. It prefers full sun, but will also grow reasonably well in dappled shade.

Murnong is suitable for both garden beds and large pots with plenty of root space.

Aboriginal name(s):

Murnong
Nyamin