Description
An important First Nations food plant that was once abundant on the basalt plains from Werribee to Keilor.
A perennial plant with bright yellow flowers in Spring. Prefers a sunny position in well drained basalt soils. Dies back to tubers in Summer or dry spells.
Prepare the murnong tubers by washing thoroughly, and cutting the tubers into thin, 2mm disks.. In a frypan, fry the sliced tubers on medium heat until crispy and golden in colour. Salt to taste.
H 30-50cm W 30cm
Grown locally in Wyndham for Locals
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