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Medicinal, culinary and unusual botanicals from Australia and around the world

Acacia farnesiana – Sweet Acacia (seed)

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Acacia farnesiana is a perennial shrub growing up to 2-3 metres tall, with zig-zag stems and sharp spines. Fragrant flowers in early spring followed but 5-7cm long pods containing a number of hard seeds. Native to tropical America but has been introduced to many parts of the world. It appears to have been a pre-European introduction in Australia, probably through SE Asia. Also known as Vachellia farnesiana or Mimosa farnesiana.

Cultivated in large numbers in France for the perfume industry. The flowers are distilled for a product called Cassie or Cassie Absolute, which has a fine violet fragrance and is considered superior to violets. It is also insecticidal. Leaves and pods eaten by cattle and sheep and is highly nutritious. Ripe seeds pressed for oil.

Care and Cultivation of Acacia farnesiana

Germination of Acacia farnesiana is increased by pouring just boiled water over the seeds and letting them soak overnight before planting. They can also be nicked slightly and then soaked overnight, plant the seeds that have swollen, retry the treatment for those that have not. Pot up individually once they are tall enough and begin to crowd each other.

Can form thickets in areas such as around watercourses and prevent stock from accessing water. Good habitat for nesting small birds who are protected in the dense foliage and spines.

5 seeds per packet


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