The Bulubbi or native parsnip plant grows in lowlands and open forests, and its yellow-flowered stem shoots from the hard skinned tubers underground.
Traditionally, the tubers which vary in size were dug and either peeled and eaten as a fresh snack while walking and hunting, or saved to be roasted on hot coals.
They are crunchy and refreshing when fresh, and firm and sweet when cooked.
They are harvested in the wake of wet season, generally from when the rains finish in
March, until the end of June.
In our culture, much of our world belongs to one of two halves or moieties: Duwa and Yirridjdja. This includes all human beings, ancestral beings, flora and fauna, natural phenomenon, sites and land – it’s all connected
Bulubbi Parsnips are classified under this system as Duwa.