Sandalwood Nut

Sandalwood, most commonly associated with incense and perfumes, produces delicious edible fruit and nuts. The nuts also produce a fine oil, traditionally used in Aboriginal medicine as a liniment for body aches. Sandalwood trees can be found in the woodlands and shrublands of southern WA and SA.

The fruits are golden brown, 15-20mm in size, with a thin flesh that may be enjoyed fresh or fried. The creamy, soft nuts inside can be eaten raw, roasted or crushed and used in cooking. They contain 38% omega-9 oils, 17% protein, 17% fibre, with less than 1% carbohydrates.

Small fragrant flowers appear from February to March, followed by fruits throughout the cooler season. In early to mid-Winter, harvest directly off the branch or collect from around the base of the tree.

Sandalwood is ‘root hemi-parasitic’, meaning its roots attach to the roots of other plants to extract water and soil nutrients. Sandalwood trees themselves like loamy, well-drained soils and can tolerate high salinity, rocky soil and some drought. They prefer full sun, but may be grown in dappled shade.

In their native habitat, this plant is a medium to large shrub, typically growing up to 4m in height with a dense crown of grey-green leaves reaching 2m in width. They make an excellent shade or feature plant in the garden, but may be kept smaller in pots with regular pruning.