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Cordia-Coriaria (Sturtevant, 1919)

Sturtevant, Notes on edible plants, 1919
Cordia-Coriaria (Sturtevant, 1919)

Cordia collococca Linn.

Boragineae. CLAMMY CHERRY.

Jamaica. The fruit is red, with a sweetish pulp and is edible.

Cordia loureiri Roem. et Schult.

China. The drupe is red, small, acid and edible.

Cordia myxa Linn.


Tropical Asia and Australia. The tender, young fruit is eaten as a vegetable and is pickled in India. The ripe fruit is also eaten. The kernel tastes somewhat like a filbert and that of the cultivated tree is better.

Cordia obliqua Willd.

Tropical India. The young fruit is pickled and is also eaten as a vegetable.

Cordia rothii Roem. et Schult.

Western India. The fruit is eaten.

Cordia sebestena Linn.

Tropical America. The plant bears a mucilaginous, edible fruit. Nuttall says it has been observed growing at Key West, Florida.

Cordia vestita Hook. f. & Thorns.

Himalayan region. The fruit is filled with a gelatinous pulp, which is eaten and is preferred to that of C. myxa.

Cordyline (Dracaena) indivisa Steud.

Liliaceae. DRACAENA. TI.

New Zealand. The berries are eaten by the New Zealanders.

Cordyline terminalis Kunth.


Tropical Asia and Australia. This plant, common in the islands of the Papuan Archipelago, is there cultivated. In the Samoan Islands, some 20 varieties, mostly edible, are distinguished by name. The thick, fleshy roots contain large quantities of saccharine matter and, when baked, become very agreeable to the taste. The baked ti root, says Ellis, macerated in water, is fermented and then a very intoxicating liquor is obtained from it by distillation. The large, tuberous roots are eaten by the natives of Viti. The tuberous root often weighs from 10 to 14 pounds and, after being baked on hot stoves, much resembles in taste and degree of sweetness stock licorice. The Fijians chew it, or use it to sweeten puddings. The root is roasted and eaten.

Coriandrum sativum Linn.

Umbelliferae. CORIANDER.

Southern Europe and the Orient. The seeds of this plant were used as a spice by the Jews and the Romans. The plant was well known in Britain prior to the Norman conquest and was employed in ancient English medicine and cookery. Coriander was cultivated in American gardens prior to 1670. The seeds are carminative and aromatic and are used for flavoring, in confectionery and also by distillers. The young leaves are put into soups and salads. In the environs of Bombay, the seeds are much used by the Musselmans in their curries. They are largely used by the natives of India as a condiment and with betelnuts and pau leaves. In Burma, the seeds are used as a condiment in curries. The ripe fruits of coriander have served as a spice and a seasoning from very remote times, its seeds having been found in Egyptian tombs of the twenty-first dynasty; a thousand or so years later, Pliny says the best coriander came to Italy from Egypt. Cato, in the third century before Christ, recommends coriander as a seasoning; Columella, in the first century of our era and Palladius, in the third, direct its planting. The plant was well known in Britain prior to the Norman conquest and was carried to Massachusetts before 1670. In China, it can be identified in an agricultural treatise of the fifth century and is classed as cultivated by later writers of the sixteenth and eighteenth centuries. In Cochin China, it is recorded as less grown than in China. In India, it is largely used by the natives as a condiment. Coriander has reached Paraguay and is in especial esteem for condimental purposes in some parts of Peru. Notwithstanding this extended period of cultivation, no indication of varieties under cultivation is found.

Coriaria nepalensis Wall.

Coriarieae. TANNER'S TREE.

Himalayan region and China. Brandis says the fruit is eaten but is said to cause thirst or colic. J. Smith says the fruit is eaten and is not unwholesome.

Coriaria ruscifolia Linn.


Peru and Chili. The baccate, fructiferous perianth yields a palatable, purple juice, which is much liked by the natives and from which a kind of wine may be made, but the seeds are poisonous.

Coriaria sarmentosa Forst. f.


New Zealand. The fruit affords a refreshing wine to the natives but the seeds are poisonous. It is called tutu.