Grevillea
Grevillea spp. (esp. G. robusta, G. banksii, G. rosmarinifolia)
Also known as: Grevillea, Spider Flower, Silky Oak (G. robusta), Toothbrush Grevillea
Named after Charles Francis Greville (1749–1809), a co-founder of the Royal Horticultural Society. 'Grevillea' is widely pronounced 'greh-VIL-ee-ah'. The common name 'spider flower' refers to the long, curling pistils of the flower that resemble spider legs. Grevillea is one of the most diverse and recognisable genera in the Australian flora, with over 350 species ranging from prostrate groundcovers to large trees. They grow throughout Australia in coastal heathland, forests, and gardens. The tubular flowers hold abundant nectar, historically gathered by Aboriginal Australians and still enjoyed today. Not all species have palatable nectar – red and orange-flowered coastal species are generally best.
When to Forage
Flowering varies by species; many flower in winter and spring. Some species flower year-round.
Cautions
Some individuals experience allergic contact dermatitis from handling grevillea, particularly G. robusta and G. banksii – wear gloves when gathering if you have sensitive skin. The nectar itself is generally safe. Avoid eating flowers if you have known pollen allergies. Grevillea pollen is a significant environmental allergen.
Nutrition
Nectar is high in simple sugars (glucose, fructose) and contains trace amino acids and flavonoids. Like other floral nectars, primarily a source of energy and pleasure – note that when consuming foraged flower nectar, much of the actual nutrition comes from the tiny insects you will inevitably eat along with it.
How to Identify
- Flowers are distinctive: tubular, with styles (long curling pistils) that protrude dramatically from the flower tube – giving the 'spider flower' appearance.
- Colours include red, orange, pink, yellow, white, and combinations.
- Leaves vary enormously between species – from fine and needle-like (rosemary grevillea) to deeply lobed and oak-like (silky oak).
- Fruit is a hard, woody follicle containing one or two winged seeds.
Lookalikes
Very closely related; similar flowers and foliage. Distinguished by hard, woody, persistent seed capsules (much more robust than grevillea follicles) and often sharper leaf tips. Most hakeas are not palatable for nectar but are not significantly toxic.
Larger flower cones; also edible for nectar. See the Banksia entry.
How to Forage
Tilt a fresh flower cluster over your hand or mouth and gently shake to release nectar. Alternatively, infuse fresh flower clusters in cold water for 10–15 minutes to make a sweet drink. Collect only fresh, open flowers; leave buds for bees and honeyeaters. Do not strip entire plants. Wear gloves if skin is sensitive.
Recipe — Grevillea Nectar and Native Herb Granita
Ingredients: 2–3 large fresh grevillea flower clusters (red or orange); juice of 1 lime; pinch of sea salt; optional few leaves lemon myrtle; optional other fruits you love. Method: Infuse the grevillea flowers in cold water for 15 minutes, swirling gently. Strain through a fine sieve or cloth – you should have a mildly sweet, faintly floral liquid. Stir in the lime juice and a pinch of salt, and add lemon myrtle if using. Pour into a shallow tray and freeze for 1 hour. Fork through the semi-frozen mixture to create granita crystals, freeze for another 30 minutes, fork again, and serve.
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