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{{DISPLAYTITLE:''Albizzia'' (Sturtevant, 1919)}}

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Asia and tropical Africa. The aromatic leaves are used by the Chinese as food<ref>Bretschneider ''Bot. Sin.'' 52. 1882. (''Acacia julibrissin)''</ref>. The leaves are said to be edible<ref>Smith, F. P. ''Contrib. Mat. Med. China'' 2. 1871.</ref>. The tree is called ''nemu'' in Japan<ref>Don, G. ''Hist. Dichl. Pls.'' 2:420. 1820. (''Acacia nemu'')</ref>.

== ''Albizzia lucida'' ==

''Albizzia lucida'' Benth. East Indies. The edible, oily seeds taste like a hazelnut<ref>Baillon, H. ''Hist. Pls.'' 2: 56. 1872. (''Acacia lucida'')</ref>.

== ''Albizzia monilifera'' ==

''Albizzia monilifera'' F. Muell. Australia. The pods are roasted when young and are eaten by the natives<ref>Drury, H. ''Useful Pls. Ind.'' 9. 1858.</ref>.

== ''Albizzia montana'' ==

''Albizzia montana'' Benth. Java. Sometimes used as a condiment in Java<ref>Palmer, E. ''Journ. Roy. Soc. New So. Wales'' 17:94. 1884.</ref>.

== ''Albizzia myriophylla'' ==

''Albizzia myriophylla'' Benth. East Indies. With bark of this tree, the mountaineers make an intoxicating liquor<ref>Baillon, H. ''Hist. Pls.'' 2:58. 1872.</ref>.

== ''Albizzia procera'' ==

''Albizzia procera'' Benth. Tropical Asia and Australia. In times of scarcity, the bark is mixed with flour<ref>Brandis, D. ''Forest Fl.'' 176. 1874.</ref>.

[[Category:Sturtevant (1919)]]