Albizzia (Sturtevant, 1919)
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| Albizzia (Sturtevant, 1919) |
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Albizzia julibbrissin
- Accepted name : Albizia julibrissin
Albizzia julibbrissin Durazz. Leguminosae.
Asia and tropical Africa. The aromatic leaves are used by the Chinese as food[1]. The leaves are said to be edible[2]. The tree is called nemu in Japan[3].
- ↑ Bretschneider Bot. Sin. 52. 1882. (Acacia julibrissin)
- ↑ Smith, F. P. Contrib. Mat. Med. China 2. 1871.
- ↑ Don, G. Hist. Dichl. Pls. 2:420. 1820. (Acacia nemu)
Albizzia lucida
- Accepted name : Albizia lucidior
Albizzia lucida Benth. East Indies. The edible, oily seeds taste like a hazelnut[1].
- ↑ Baillon, H. Hist. Pls. 2: 56. 1872. (Acacia lucida)
Albizzia monilifera
- Accepted name : Albizia monilifera (doubtful name)
Albizzia monilifera F. Muell. Australia. The pods are roasted when young and are eaten by the natives[1].
- ↑ Drury, H. Useful Pls. Ind. 9. 1858.
Albizzia montana
- Accepted name : Paraserianthes lophantha
Albizzia montana Benth. Java. Sometimes used as a condiment in Java[1].
- ↑ Palmer, E. Journ. Roy. Soc. New So. Wales 17:94. 1884.
Albizzia myriophylla
- Accepted name : Albizia myriophylla
Albizzia myriophylla Benth. East Indies. With bark of this tree, the mountaineers make an intoxicating liquor[1].
- ↑ Baillon, H. Hist. Pls. 2:58. 1872.
Albizzia procera
- Accepted name : Albizia procera
Albizzia procera Benth. Tropical Asia and Australia. In times of scarcity, the bark is mixed with flour[1].
- ↑ Brandis, D. Forest Fl. 176. 1874.
