Ceropegia-Chelidonium (Sturtevant, 1919)

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Sturtevant, Notes on edible plants, 1919
Ceropegia-Chelidonium (Sturtevant, 1919)

Ceropegia bulbosa Roxb.


East Indies. Roxburgh says, "men eat every part."

Ceropegia tuberosa Roxb.

East Indies. Every part is esculent; the roots are eaten raw.

Cervantesia tomentosa Ruiz & Pav.


Peru. Its seeds are edible.

Cetraria islandica Linn.


Iceland moss is found in the northern regions of both continents and on elevated mountains farther south. It serves as food to the people of Iceland and Lapland; the bitterness is first extracted with water, after which the plant is pounded up into meal for bread or boiled with milk.3

Chaerophyllum bulbosum Linn.


Europe and Asia Minor. In Bavaria, this vegetable is found growing wild but is said to have been first introduced from Siberia. Burnett alludes to it as deleterious, but Haller affirms that the Kalmucks eat the roots with their fish and commend them as a nutritive and agreeable food. Booth says it is a native of France and, although known to British gardeners since its introduction in 1726, it is only within the last few years that attention has been directed to its culture as an esculent vegetable. In size and shape, the root attains the dimensions of a small Dutch carrot. It is outwardly of a grey color, but when cut the flesh is white, mealy and by no means unpleasant to the taste. F. Webster, consul at Munich, Bavaria, in 1864, sent some seed to this country and says: "The great value of this vegetable, as an acquisition to an American gardener, is not only its deliciousness to the epicure but the earliness of its maturity, fully supplying the place of potatoes." The seed is now offered in our seed catalogs. The wild plant is described by Camerarius, 1588 and by Clusius, 1601, and is also named by Bauhin, 1623. As a cultivated plant, it seems to have been first noted about 1855, when the root is described as seldom so large as a hazelnut, while in 1861 it had attained the size and shape of the French round carrot. This chervil appeared in American seed catalogs in 1884, or earlier, and was described by Burr for American gardens in 1863. It was known in England in 1726 but was not under culture.

Chaerophyllum tuberosum Royle.

In the Himalayas, the tuberous roots are eaten and are called sham.

Chamaedorea elegans Mart.


South America. The young, unexpanded flower-spikes are used as a vegetable.

Chamaedorea tepejilote Liebm.

Mexico. The flowers, when still enclosed in the spathes, are highly esteemed as a culinary vegetable.

Chamaerops humilis Linn.


West Mediterranean countries. The young shoots or suckers from the bottom of the plant, called cafaglioni, are eaten by the Italians. In Barbary, the lower part of the young stems and the roots are eaten by the Moors.

Chelidonium sinense DC.


China. The leaves were eaten as a food in China in the fourteenth century.