Difference between revisions of "Allophylus (Sturtevant, 1919)"

Revision as of 15:58, 12 December 2012

Allophylus cobbe Blume.

Sapindaceae.

Eastern Asia. The berries, which are red in color and about the size of peas, are eaten by the natives.

Allophylus zeylanicus Linn.

Himalayas. The fruit is eaten.

Alocasia indica Schott.

Aroideae. PAI.

East Indies and south Asia, South Sea Islands and east Australia. The underground stems constitute a valuable and important vegetable of the native dietary in India. The stems sometimes grow to an immense size and can be preserved for a considerable time, hence they are of great importance in jail dietary when fresh vegetables become scarce in the bazar or jail-garden. For its esculent stems and small, pendulous tubers of its root, it is cultivated in Bengal and is eaten by people of all ranks in their curries. In the Polynesian islands its large tuberous roots are eaten. Wilkes says the natives of the Kingsmill group of islands cultivate this species with great care. The root is said to grow to a very large size.

Alocasia macrorhiza Schott.

APE. TARO.

Tropics of Asia, Australia and the islands of the Pacific. The root is eaten in India, after being cooked, but it is inferior to that of A. esculentum The roots are also eaten in tropical America as well as by the people of New Caledonia, who cultivate it. It furnishes the roasting eddas of Jamaica and the tayoea of Brazil. It is the taro of New Holland, the roots of which, when roasted, afford a staple aliment to the natives. Wilkes states that this plant is the ape of the Tahitians and is cultivated as a vegetable.

Aloe sp.

Liliaceae. ALOE.

The Banians of the African coast, according to Grant, cut the leaves of an aloe into small pieces, soak them in lime-juice, put them in the sun, and a pickle is thus formed.

Alpinia galanga Willd.

Scitamineae. GALANGAL. GALINGALE.

Tropical eastern Asia. The root is used in place of ginger in Russia and in some other countries for flavoring a liquor called nastoika. By the Tartars, it is taken with tea." In Cochin China the fresh root is used to season fish and for other economic purposes.

Alpinia globosa Horan.

China. The large, round China cardamons are supposed to be produced by this species. The Mongol conquerors of China set great store on this fruit as a spice.

Alpinia striata Hort.

AMOMUM. CARDAMOM.

East Indies. This is probably the amomon of Dioscorides. It is found in Sumatra, Java and other East Indian islands as far as Burma and produces the round cardamoms of commerce.

Alpinia uviformis Horan.

Tropical Asia. The fruit is said to be edible.

Alsodeia physiphora Mart.

Violaceae.

Brazil. Used as a spinach in Brazil. The green leaves are very mucilaginous, and the negroes about Rio Janeiro eat them with their food.

Alsophila (Cyathea) lunulata R. Br.

Cyatheaceae. TREE FERN.

Viti. The young leaves are eaten in times of scarcity.

Alsophila spinulosa Hook.

This is the pugjik of the Lepchas who eat the soft, watery pith. It is abundant in East Bengal and the peninsula of India.

Alstroemeria haemantha Ruiz & Pav.

Amaryllideae (Alstroemeriaceae). HERB LILY.

Chile. The plant furnishes a farina from its roots.

Alstroemeria ligtu Linn.

Chile and the mountains of Peru. A farina is obtained from its roots. It is called in Peru Untu, in Chile utat. Its roots furnish a palatable starch.

Alstroemeria revoluta Ruiz & Pav.

Chile. Its roots furnish a farina.

Alstroemeria versicolor Ruiz & Pav.

Chile. A farina is obtained from its roots. In France it is an inmate of the flower garden.

Althaea officinalis Linn.

Malvaceae. MARSHMALLOW. WHITE MALLOW.

The plant is found wild in Europe and Asia and is naturalized in places in America. It is cultivated extensively in Europe for medicinal purposes, acting as a demulcent. In 812, Charlemagne enjoined its culture in France. Johnson says its leaves may be eaten when boiled.

Althaea rosea Cav.

HOLLYHOCK.

The Orient. This species grows wild in China and in the south of Europe. Forskal says it is cultivated at Cairo for the sake of its leaves, which are esculent and are used in Egyptian cookery. It possesses similar properties to the marshmallow and is used for similar purposes in Greece.