Description.
Climbing or clump-forming subshrub. Leaves roughly triangular, up to 10 centimetres long and 5 cm wide. Typical pea-like flowers occur in dense clusters and are usually purple with yellow markings, but naturally occurring pink and white forms are known. Flowers are followed by 3-4 cm-long pods which turn dark at maturity. Up to 8 brown seeds per pod.
Propagation.
Seed is protected by a thick seed coat which must be broken prior to germination. This can be done by manually nicking the coat or by soaking the seed in near-boiling water. The best results are usually obtained by nicking.
Flowering.
Late winter and spring.
Locations.
Most common to the east of Wagga Wagga. Very common in Murraguldrie Flora Reserve and Mates Gully TSR.
Wiradjuri Name: Ngawang

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Utility.

The ngawang plant was used as a seasonal marker, noting that when ngawang was first flowering that fish had the largest proportion of body fats and were at their peak for catching

As a twining plant ngawang was used for rope or as string to make baskets.

Food Uses*.

The fruit of ngawang was collected in summer. It could be eaten raw, and is recorded as being used to season cooked with fish.

* The critical factor in using plants for food is to avoid accidental poisoning. Eat only those plants you can positively identify and you know are safe to eat. All food details on this website are not based on toxicology reports or scientific knowledge, we make no claim to advice on bush survival in these information bites, only to represent the common perception.

Medicinal Uses.

The flowers of ngawang were chewed with water and used as a mouthwash and used to treat ulcers. A tea made from the flowers was used to treat chest infections.

Based on the flora of the Graham Centre Biodiversity Nursery