Macrozamia riedlei, commonly known as a zamia or zamia palm, is a species of cycad in the plant family Zamiaceae. It is endemic to southwest Australia and often occurs in jarrah forests. It may only attain a height of half a metre or form an above trunk up to two metres with long arching fronds of a similar length.

The " Zamia nuts ", known as baio, bayio, boyoo, or byyu (see Appendix 3), caused vomiting if they were eaten raw, and were considered poisonous by the Aborigines (Grey 1841, vol. 2, p. 295; Drummond 1839a MS.).

Bussell (n.d.) records buoyer queaja as the name for Zamia nuts. This is possibly another body part metaphor signifying ‘flesh and bone’ (buoyer meaning flesh/fat and queaja/ kweitch, referring to bone).

Macrozamia is a genus of around forty cycad species endemic to Australia. Many parts of the plant have been utilised for food and material, most of which is toxic if not processed correctly. [not in body] A genus of cycads with partially submerged bole or tree, small to medium height, bearing a crown of palm-like fronds.

Over summer the plant produces what looks like a pineapple and come March the nuts ripen into a deep red colour similar to capsicum. Aboriginal people would pulp the nuts (see photo) and turn it into a pancake type thing which they would cook on a rock next to the fire.

Zamia is a genus of cycad of the family Zamiaceae, native to North America from the United States (in Georgia and Florida) throughout the West Indies, Central America, and South America as far south as Bolivia.

Other common names: zamia palm, zamia, nut palm Description Habit: palm like with a woody trunk, usually unbranched, 1 to 3 m tall; crown of many large leaves at the top of the trunk . Leaves: feathery, palm-like appearance, up to 1 .5 m long; leaflets have a distinct midrib . Fruits: male and female cones on separate plants .

Known as Jeeriji in their native tongue, the Zamia plant (Macrozamia riedlei) is more than just a shrub. It is an integral part of their culture and way of life, with its uses ranging from food to medicine.

Common name Zamia nut Scientific name Macrozamia fraseri Noongar name By-yu (Yued) The nuts can be ground to make flour. The Noongar people used this flour to make a kind of pancake, which was cooked on a rock in a camp fire. The nut is poisonous and needs to be soaked in water for at least a week prior to cooking.

Growing Zamia, Zamia palm, Jeeriji. Cultivation: Plants are grown from seed. Edible Uses: CAUTION: The fruit are toxic and cause cancer unless well processed. Fruit are buried for some time, then soaked in water. The case around the nut was then roasted before being eaten.