Ombrophytum-Ononis (Sturtevant, 1919)
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Contents
Ombrophytum sp.?
Balanophoreae. MOUNTAIN MAIZE.
Peru. These plants, according to Poppig, are boiled and eaten like fungi. They spring up suddenly in Peru after rain and are called mountain maize.
Omphalea diandra Linn.
Euphorbiaceae. COBNUT.
West Indies. This tree is cultivated in Santo Domingo and Jamaica under the name of noisettier, or cobnut, from the resemblance of the flavor of the seeds to that of the European nuts. The embryo is deleterious and requires to be extracted.
Omphalea triandra Linn.
COBNUT.
Tropical America. The seeds are edible after the deleterious embryo is extracted. The tree is called cobnut in Jamaica. The kernels of the nuts in the raw state are delicately sweet and wholesome. When roasted they are equal, if not superior, to any chestnut. By compression, they yield a sweet and fine-flavored oil.
Oncoba spinosa Forsk.
Bixineae.
Tropical Africa and Arabia. This is a large tree called in Yemen onkob. The fruit is eaten by boys.
Oncocarpus vitiensis A. Gray.
Anacardiaceae.
Fiji Islands. The fleshy disk of the fruit, which is of a beautiful red when ripe, is much esteemed by the Fijians, who use it extensively bruised in water and fermented into a liquor resembling cider. The kernel, when boiled, is edible.
Oncosperma filamentosum Blume.
Palmae. NIBUNG PALM.
Malay. This is the nibung of the Malays. The heart, or cabbage, is delicately white with a very sweet, nutty flavor. Adams says the cabbage is certainly a most delicious vegetable and, when boiled, resembles asparagus or kale; in its raw state, it furnishes fictitious cucumbers and an excellent salad.
Oncus esculentus Lour.
Dioscoreaceae.
India. Royle says this plant has large, farinaceous and edible tubers.
Onobrychis crista-galli Lam.
Leguminosae. HEDGEHOG.
Mediterranean region. This singular plant is grown in vegetable gardens as a curiosity on account of the peculiar shape of the seed-pods. It has no utility. Its seed appears in some of our seedsmen's lists.
Ononis arvensis Linn.
Leguminosae. REST-HARROW.
Europe. Rest-harrow, according to Gerarde, furnishes a food. "The tender sprigs or crops of this shrub before the thornes come forth, are preserved in pickle, and be very pleasant sauce to be eaten with meat as sallad, as Dioscorides teacheth."
