Phyllanthus-Phyllocactus (Sturtevant, 1919)

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Sturtevant, Notes on edible plants, 1919
Phyllanthus-Phyllocactus (Sturtevant, 1919)

Phyllanthus acidissimus Muell.


Philippine Islands, Cochin China and China. The plant furnishes an edible fruit.

Phyllanthus distichus Muell.


East Indies, tropical Asia and Madagascar. The fruits, in size like those of a gooseberry, are green, three or four-furrowed and somewhat acid and cooling. Firminger says it is of a sour, sorrel-like flavor, unfit to be eaten raw but making a delicious stew. It is commonly used by the natives for pickling and is sold in the bazaars.

Phyllanthus emblica Linn.


Tropical Asia. This tree is found wild and cultivated in various parts of India and the Indian Archipelago. The fruits are eaten by the natives in the Konkan and Deccan. In India, a preserve of the ripe fruit made with sugar is considered a wholesome article of diet; the fruit is also pickled and eaten. The fruits are exceedingly acid in a raw state. Dried, this fruit forms the emblic myrobalan, used as a medicine and for dyeing and tanning.

Phyllarthron bojeranum DC.


Madagascar. The fruit is edible.

Phyllarthron comorense DC.

In the Maritius Islands, the fruit is used for jellies.

Phyllocactus biformis Labour.


Honduras. The fruit is of a shining, deep crimson color, shaped like a florence flask, and contains numerous seeds imbedded in a soft, pinkish pulp of a sweetish, subacid taste.