Tamarind

Introduced to the Top End hundreds of years ago, it grows to 25 metres with feather-like leaves.  Elongated brown pods hang from the tree from June to October.  Inside the pods there’s a rusty coloured flesh with shiny brown seeds.

The flesh, rich in phosphorous and calcium,  is tart and can be soaked in water to make a refreshing drink.  Too much and it has a laxative effect.  Young plants, leaves and flowers can be cooked and eaten.

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