Sandoricum-Scaevola (Sturtevant, 1919)

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Sturtevant, Notes on edible plants, 1919
Sandoricum-Scaevola (Sturtevant, 1919)

Sandoricum indicum Cav.

Meliaceae. SANDAL.

Tropical Asia. In the Moluccas, Lindley says the fruit is globular, the size of a small orange and somewhat three-sided. Its color is dull yellow, and it is filled with a firm, fleshy, agreeable, acid pulp, which forms a thick covering around the gelatinous substance, in which the seeds are lodged. Rumphius says the fruit is chiefly used for culinary purposes. Mason says the fleshy, acid pulp of the mangosteen-like fruit is highly relished by the natives.

Santalum lanceolatum R. Br.

Santalaceae. SANDALWOOD.

Australia. The fruit is a brown or a black drupe, oblong, of a sweet taste and is the size of a small plum.

Sapindus attenuatus Wall.


Himalayan region. The fruit is eaten by the natives of Silhet.

Sapindus esculentus A. St. Hil.


Gardner says the fruit is produced in large bunches, resembling in size the common grape. The outer covering is hard but the embryo, or kernel, is covered with a thin, transparent, sweetish-acid pulp, which alone is eaten.

Sapindus fruticosus Roxb.

Moluccas. Unger says this plant furnishes a sweetish-sour, edible fruit.

Sapindus marginatus Willd.


Northern North America. The Alaska Indians pound the berries and press the pulpy mass into round cakes to be used for food. It is an exceedingly repulsive food to Whites.

Sapindus senegalensis Poir.


Tropical Africa. The pulp of its fruit is edible but the seeds are poisonous.

Sapium indicum Willd.


East Indies. The young fruit is acid and is eaten as a condiment while at the same time the fruit is one of the ingredients used for poisoning alligators.

Sarcocephalus esculentus Afzel.


Tropical Africa. Sabine says the plant bears a large, fleshy fruit of the size of a peach, with a brown and granulated surface. The core is solid and rather hard but edible, much resembling the center of a pineapple in substance. The surrounding flesh is sottish, full of small seeds and, in consistence and flavor, much resembles a strawberry.

Sarcostemma brevistigma Wight & Arn.


East Indies and Burma. Royle says this plant yields a milky juice of an acid nature, which is taken by the natives of India to quench thirst.

Sarcostemma forskalianum Schult.

Arabia. The young shoots are eaten.

Sarcostemma intermedium Decne.

East Indies. Wight says the young, succulent branches yield a large quantity of mild, milky, acid juice, which the natives suck to allay thirst or eat as a sort of salad.

Sarcostemma stipitaceum Schult.

Arabia. The young shoots are eaten.

Sassafras officinale Nees & Eberm.

Lauraceae. SASSAFRAS.

Eastern United States. The dried leaves are much used as an ingredient in soups, for which they are well adapted by the abundance of mucilage they contain. For this purpose, the mature, green leaves are dried and powdered, the stringy portions being separated, and are sifted and preserved for use. This preparation, mixed with soups, gives them a ropy consistence and a peculiar flavor much relished by those accustomed to it. To such soups are given the names of gombo file or gombo zab. Rafinesque says it is called gombo sassafras. In Pennsylvania, says Kalm, the flowers of sassafras are gathered and used as a tea. Sassafras tea, mixed with milk and sugar, says Masters, forms the drink, known as saloop, which is still sold to the working classes in the early morning at the corners of the London streets. In Virginia, the young shoots are made into a kind of beer.

Satureia hortensis Linn.


South Europe; supposed to have been introduced into Britain in 1562 and known to Gerarde in 1597. This species seems to be the satureia of Palladius in the third century and of Albertus Magnus in the thirteenth and is mentioned in England by Turner, 1538, which would indicate its presence there at this date. Summer savory was also well known to all the earlier botanists and is mentioned as a common potherb by all the earlier writers on gardening. In 1783, Bryant says that, besides being used as a potherb, it is frequently put into cakes, puddings and sausages. Summer savory was in American gardens in 1806 or earlier and, as an escape from gardens, is now sparingly found. The whole plant is highly odoriferous and it is usually preferred to the other species.

Satureia montana Linn.


Caucasus and south Europe. This species was known to the earlier botanists and was probably known in ancient culture, although it is not identified with any certainty. It is mentioned in Turner's Herbal, 1562, and this is as far back as we have printed registers; but there can be little doubt that this, with summer savory, was much cultivated in far earlier times in England. It was in American gardens in 1806. The uses are the same as for the preceding species.

Saurauia napaulensis DC.


Himalayan region. A fine tree of Nepal, called gokul. The natives eat the berries. This is the gogina or goganda of northwest India. The palatable, viscid fruit is eaten.

Sauvagesia erecta Linn.


Tropical America. The negroes and Creoles of Guiana use the leaves as a spinach. It is called in Guiana adima or yaoba; in Peru Yerba de St. Martin.

Saxifraga crassifolia Linn.


Siberia. This plant is called badan, and its leaves are used by the Mongols and Bouriates as a substitute for tea. It is an inmate of French flower gardens.

Scaevola koenigii Vahl.


Tropical regions. The leaves are eaten as potherbs. Some miraculous qualities are ascribed to its berries. The pith, which is soft and spongy, is fashioned by the Malays into artificial flowers.