Albizzia (Sturtevant, 1919)

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Alangium
Sturtevant, Notes on edible plants, 1919
Albizzia (Sturtevant, 1919)
Albuca


Albizzia julibbrissin

Albizzia julibbrissin Durazz. Leguminosae.

Asia and tropical Africa. The aromatic leaves are used by the Chinese as food[1]. The leaves are said to be edible[2]. The tree is called nemu in Japan[3].

  1. Bretschneider Bot. Sin. 52. 1882. (Acacia julibrissin)
  2. Smith, F. P. Contrib. Mat. Med. China 2. 1871.
  3. Don, G. Hist. Dichl. Pls. 2:420. 1820. (Acacia nemu)

Albizzia lucida

Albizzia lucida Benth. East Indies. The edible, oily seeds taste like a hazelnut[1].

  1. Baillon, H. Hist. Pls. 2: 56. 1872. (Acacia lucida)

Albizzia monilifera

Albizzia monilifera F. Muell. Australia. The pods are roasted when young and are eaten by the natives[1].

  1. Drury, H. Useful Pls. Ind. 9. 1858.

Albizzia montana

Albizzia montana Benth. Java. Sometimes used as a condiment in Java[1].

  1. Palmer, E. Journ. Roy. Soc. New So. Wales 17:94. 1884.

Albizzia myriophylla

Albizzia myriophylla Benth. East Indies. With bark of this tree, the mountaineers make an intoxicating liquor[1].

  1. Baillon, H. Hist. Pls. 2:58. 1872.

Albizzia procera

Albizzia procera Benth. Tropical Asia and Australia. In times of scarcity, the bark is mixed with flour[1].

  1. Brandis, D. Forest Fl. 176. 1874.