Witchetty Grubs

Endoxyla leucomochla, Witchetty Grubs or Bardi as I knew them as a child in the Great Victoria Desert, was an occasional delicacy that women would dig up and roast on the fire. Witchetty may originate in Queensland, where it is called ‘witjuti‘ in language.  I grew up in the Great Victoria Desert, and for Aboriginals of this area, it is a ‘desert’ or ‘sweets’. Not necessarily the main meal, but it is a great little supplement to a kid’s diet. Not as sweet as the honey ant but more substantial as a snack if you have a handful.

The dying coals of fire will quickly roast a handful. With a few shallow grooves in the hot coals, the bardis dropped in, head to tail and quickly covered over. It only takes a couple of minutes, and you hear the popping sound, rake coals off, and they are ready to eat. Where you only have a couple, eat them raw, pop the body into your mouth and bite off the head!

Bardi grubs are the larva of a giant grey wood moth. The moth has finely mottled wings and a wingspan of about 16 cm. The wood moth has degenerate mouthparts and cannot feed itself, relying solely on nourishment obtained during its larval phase. Bardis occur in central Australia in the root system of the Witchetty Bush (Acacia kempeana) and another acacia.

However, only some bushes have them, and the skill is identifying which bush is home to this grub. The witchetty grubs grow to around 7cm and pupate inside their tunnel. Dig down at the tree’s base to pick up the roots.  Then follow the source along until a swollen area is located where the grub is eating.

Become an Entomologist!

Would you like a career in entomology? (the study of insects and arachnids). I prefer eating them (just joking as I’m fascinated by our insects), and Sydney University has a short descriptive page on Endoxyla leucomochla and links to course material if you are interested.