Hippocratea-Holboellia (Sturtevant, 1919)

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Hibiscus
Sturtevant, Notes on edible plants, 1919
Hippocratea-Holboellia (Sturtevant, 1919)
Hordeum


Hippocratea comosa Sw.

Celastrineae.

Santo Domingo and West Indies. The seeds are oily and sweet.

Hippocratea grahamii Wight.

East Indies. In India, the seed is edible.

Hippophae rhamnoides Linn.

Elaeagnaceae. SALLOW THORN. SEA BUCKTHORN.

Europe and temperate Asia. The fruit is acid and, though not very agreeable in flavor, is eaten by children in England. The Siberians and Tartars make a jelly from the berries and eat them with milk and cheese, while the inhabitants of the Gulf of Bothnia prepare from them an agreeable jelly which they use as a condiment with their fish. In some districts of France, a sauce is made of the berries, to be eaten with fish and meat. In Kunawar, the fruit is made into a condiment.

Hippophae salicifolia D. Don.

SEA BUCKTHORN.

Nepal. The fruit is eaten in the Himalayas.

Hodgsonia heteroclita Hook. f. & Thomas.

Cucurbitaceae.

Himalayan regions, Burma and Malay. This plant is a gigantic climber bearing immense, yellowish-white, pendulous blossoms. Its fruit is of rich brown, whose kernels, called katior-pot by the Lepchas, are eaten.

Hoffmanseggia stricta Benth.

Leguminosae.

Mexico. This herb has an esculent, tuberous rootstock.

Holboellia latifolia Wall.

Berberideae (Lardizabalaceae).

Himalayan regions. This is the kole-pot of the Lepchas; the fruit is eaten in Sikkim but is mealy and insipid. This plant is called gophia and the fruit is eaten.