Djukun Elders pass on Traditional Knowledge Through Lirrirnjin Harvest on Djukun Country

Image Credit supplied: Djukun Elders Roseline Shadforth and Mary Ozies with their niece Yisah Bin Omar and granddaughter Faith Bin Omar.

Djukun Elders gathered on Djukun Country to share cultural knowledge and traditional practices with the seasonal harvesting of Acacia colei seeds, known as Lirrirnjin in the Djukun language. The seeds, rich in protein, fat, and carbohydrates, were harvested and ground on traditional grinding stones to create flour for bread making, a practice deeply rooted in Djukun cultural heritage.

The harvest occurs during the Djukun season laloorn (summer: September to November), when the dry seed pods of Lirrirnjin form. This incredible tree serves multiple purposes, including bush food, bread making, bush medicine, fish poisoning, and even hand cleansing. During this time, flocks of native birds can be seen feasting on the green seed clusters of the soap tree wattle, showcasing the harmony between nature and culture.

The superfood wattle seed, with its high levels of dietary fibre, antioxidants, iron, potassium, and healthy fats provides the necessary nourishment for the human body. This nutrient-rich seed underscores the ingenuity of Aboriginal cultural practices that have sustained Indigenous communities for generations.

Image credit supplied: Dried Lirrirnjin seeds, Djukun Country, 2024.

Djukun Elder Aunty Mary emphasised the importance of passing on this knowledge:

"Teaching younger generations about cultural practices ensures that this ancient wisdom lives on. It is our duty to preserve and pass down these traditions so they remain a vital part of our identity."

This gathering celebrated not only the nutritional and practical uses of Lirrirnjin but also the enduring strength of Djukun cultural preservation and knowledge sharing.

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