Plants of
South Australia
Daucus glochidiatus
Native Carrot,
Australian Carrot
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Regional Species Conservation Assessments per IBRA subregion.
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Near threatened
Critically endangered
Data deficient
Coober Pedy
Mount Gambier
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Botanical art

Kath Alcock paintings: 2

Prior names

Daucus glochidiatus subvar. thellungii

Daucus glochidiatus var. pachyacanthus

Daucus glochidiatus var. leptacanthus

Scandix glochidiata

Daucus brachiatus

Common names

Native Carrot

Australian Carrot


Daucus​ from the Greco-Latin 'daucus', a name probably used for various umbelliferous plants of medicinal value and used by Theophrastus for a carrot-related plants. Glochidiatus from the Greek 'glochin' meaning a projecting point or the point of an arrow and the diminutive '–id', alluding to the row of short bristles on the fruit.

Distribution and status

Found scattered across most part of South Australia, growing in a wide range of habitats, especially in sandy soils. Also found in all states (and New Zealand). Native. Common in South Australia. Common in the other states.
Herbarium regions: North Western, Lake Eyre, Nullarbor, Gairdner-Torrens, Flinders Ranges, Eastern, Eyre Peninsula, Northern Lofty, Murray, Yorke Peninsula, Southern Lofty, Kangaroo Island, South Eastern, Green Adelaide
AVH map: SA distribution map (external link)

Plant description

Small, erect or ascending annual herb to 60 cm high, often branched at the base. Leaves opposite and clustered at the base, 2-3-pinnate with leaf segment linear and rough hairs on veins and margins. Inflorescence an irregular umbel with 1–6 tiny, white, pink, purple or red flowers with 5 petals. Flowering between August and January. Fruit and seed an ovoid burr to 6 mm long, primary ribs with a row of short bristles that spread alternately on each side of the rib, secondary ribs with hooked bristles.

Seed collection and propagation

Collect seeds between October and March. Collect maturing fruits by picking off the clusters that are turning brown. Place the fruits in a tray and leave to dry for one to two weeks. Then rub the fruits with a rubber bung to dislodge the seeds. Use a sieve to separate the unwanted material. Store the seeds with a desiccant such as dried silica beads or dry rice, in an air tight container in a cool and dry place.