Seed is protected by a hard seed coat which must be broken (either by nicking, abrading, or soaking briefly in near-boiling water) before it will germinate. Germinates readily after treatment. May also grow from cuttings.
Late winter and spring.
Confined to the east of the region, chiefly in and near Murraguldrie. Common in revegetation.
The cracked branches and trunk of giigandul make it perfect for rope and string making. The resin which oozes from cuts and abrasions and along these cracks are used as a glue and also as waterproofing.
There are records available to show that the species was also used to create handles for small hand tools, including stone axes and there are also specific records of the wood being used in the cultivation of native-leek fields.
The seeds of giigandul can be roasted and ground to create a flour to make cakes. Some groups state that green seeds can be eaten fresh from pods, but other groups state that this is not the case.
The resin can be eaten while still soft.
* 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.
The tree resin mixed with the ash of giigandal bark was applied to cuts, wounds and sores. Similarly macerated bark of other garal used to treat sores could be applied using the waterproofing capacity of the resin to make a kind of compress on open wounds and sores.