Scandix-Scirpus (Sturtevant, 1919)
Scandix-Scirpus (Sturtevant, 1919)
- 1 Scandix grandiflora Linn.
- 2 Scandix pecten-veneris Linn.
- 3 Schinus dependens Orteg.
- 4 Schinus latifolius Engl.
- 5 Schinus molle Linn.
- 6 Schisandra grandiflora Hook. f. & Thorns.
- 7 Schizostachyum hasskarlianum Kurz.
- 8 Schizostachyum serpentinum Kurz.
- 9 Schleichera trijuga Willd.
- 10 Schmidelia edulis A. St. Hil.
- 11 Schotia speciosa Jacq.
- 12 Scindapsus cuscuaria Presl.
- 13 Scirpus articulatus Linn.
- 14 Scirpus grossus Linn. f.
- 15 Scirpus lacustris Linn.
- 16 Scirpus maritimus Linn.
Scandix grandiflora Linn.
Eastern Europe and Asia Minor. This is an annual herb much liked as a salad for its pleasant, aromatic taste.
Scandix pecten-veneris Linn.
SCANDIX. VENUS COMB. WILD CHERVIL.
East Mediterranean countries. This is the skanthrix, sold, according to scandal, by the mother of Euripides. Skanthrix is mentioned also as a potherb by Opion, Theophrastus and Erisistratris. This, too, is the skanthrox of Dioscorides, eaten either raw or cooked. Scandix is observed by Honorius Bellus to be eaten in Crete.
Schinus dependens Orteg.
Brazil and Chile. The inhabitants prepare from the berries a kind of red wine of an agreeable flavor but very heating. The fruits have a less disagreeable flavor than S. molle.
Schinus latifolius Engl.
Chile. Dr. Gillies states that the Pehuenco Indians of Chile prepare by fermentation an intoxicating liquor from the fruit of this or a nearly allied species.
Schinus molle Linn.
AUSTRALIAN PEPPER. MOLLE.
Tropical America. Acosta says that the molle tree possesses rare virtues, and that the Indians make a wine from the small twigs. Garcilasso de la Vega says, in Peru, they make a beverage of the berries. Molina says the people of Chile prepare a red wine, very heating, from the berries. The tree was introduced into Mexico after the time of Montezuma and is now found in southwestern United States.
Schisandra grandiflora Hook. f. & Thorns.
Himalayan region. The fruits are pleasantly acid and are much eaten in Sikkim. The seeds are very aromatic. Royle n says the fruit is eaten by the Hill People in the Himalayas.
Schizostachyum hasskarlianum Kurz.
Java. The young shoots of this bamboo, when bursting out of the ground, are cooked as a vegetable in Java.
Schizostachyum serpentinum Kurz.
Java. Mueller says the young shoots are used as a vegetable.
Schleichera trijuga Willd.
A handsome tree of India. Wight says the subacid aril of the seed is eaten, and from the seeds a lamp-oil is expressed in Malabar.
Schmidelia edulis A. St. Hil.
Sapindaceae. FRUTA DE PARAO.
Brazil. The fruits are of a sweet and agreeable taste and are sought for by the inhabitants of the places where they grow.
Schotia speciosa Jacq.
Leguminosae. CAFFIR BEAN.
Tropical and south Africa. The beans of this poisonous shrub are said by Thunberg to be boiled and eaten by the Hottentots. According to Atherstone, the beans are roasted and eaten in the Albany districts, where they are called boer boom.
Scindapsus cuscuaria Presl.
Malay. The corms are baked and eaten by the Polynesians.
Scirpus articulatus Linn.
Africa, East Indies and Australia. This species is enumerated by Thunberg among the edible plants of Japan.
Scirpus grossus Linn. f.
East Indies and Malay. In portions of India in time of famine, the root is eagerly dug for human food. The fibers and dark cuticle being removed, the solid part of the root is dried, ground and made into bread, a little flour being sometimes mixed with it.
Scirpus lacustris Linn.
Northern climates. In California, the plant is called tule and the roots are eaten by the Sierra Indians; they are also eaten by the Indians of Arizona and the upper Missouri.
Scirpus maritimus Linn.
In India, the roots, which are large, have been ground and used as a flour in times of scarcity.