By T. K. Lim
Volume eight is a part of a multicompendium suitable for eating Medicinal and Non-Medicinal crops, on crops with fit for human consumption plant life from Geraniaceae to Zingiberaceae (tabular) and eighty two species in Geraniaceae, Iridaceae, Lamiaceae, Liliaceae, Limnocharitaceae, Magnoliaceae, Malvaceae, Meliaceae, Myrtaceae, Nyctaginaceae, Nymphaeaceae, Oleaceae, Onagraceae, Orchidaceae, Paeoniaceae, Papaveraceae, Plantaginaceae, Poaceae, Polygonaceae, Primulaceae, Proteaceae, Ranunculaceae, Rosaceae, Rubiaceae, Rutaceae, Solanaceae, Theaceae, Tropaeolaceae, Tyhpaceae, Violaceae, Xanthorrhoeaceae and Zingiberaceae intimately. This paintings is of important curiosity to scientific practitioners, pharmacologists, ethnobotanists, horticulturists, nutrients nutritionists, botanists, agriculturists, conservationists and common public. themes coated comprise: taxonomy; universal/ vernacular names; starting place/ distribution; agroecology; safe to eat plant parts/uses; botany; nutritive/medicinal houses, nonedible makes use of and chosen references.
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Additional resources for Edible Medicinal and Non Medicinal Plants: Volume 8, Flowers
Example text
Ex Stapf. English/Common vernacular name Lowland Pitpit, Fiji Asparagus, Duruka, Pitpit, Coastal Pitpit, Vegetable Cane Scientific name Saccharum edule Hassk. In Thailand, the leaves and flowers are dipped in flour, fried and served with vermicelli. The flowers are also mixed into omelettes. Herbal teas are made from the leaves and blossoms Flowers eaten in Spring Flowers added to fruit and floral salads and a colourful addition to any floral salad. Flowers are small and colourful; they are superb when crystallized and added as decoration to cakes or desserts Flower edible uses Young contracted panicles enclosed within leaf sheaths are eaten raw, steamed, roasted, fried, added to soups or cut into pieces and added to meat and stuffed poultry and eaten cooked.
St. Hil Oxalis tetraphylla Cav. Forst. Oxalis spp. Oxalis stricta L. Scurvy Grass, Scurvy Grass Sorrel Least Yellow Sorrel, Shady Wood Sorrel Oxalis enneaphylla Cav. Oxalis exilis A. Cunn. Oxalis corymbosa DC. = Oxalis debilis var. ) Lourteig Oxalis deppei Loddiges ex Sweet English/Common vernacular name Wood Sorrel, Common Wood Sorrel Scientific name Oxalis acetosella L. Table 1 (continued) Grieve (1971), Facciola (1990), and Fern (1992–2003) Flowers have a delicious lemony flavour; they make a delightful thirst-quenching munch and impart excellent flavouring to salads Flowers edible raw or cooked Flowers, raw.
Table 1 (continued) Grieve (1971), Facciola (1990), and Fern (1992–2003) Flowers have a delicious lemony flavour; they make a delightful thirst-quenching munch and impart excellent flavouring to salads Flowers edible raw or cooked Flowers, raw. A nice acid flavour and a pleasant addition to the salad bowl[K] Flowers edible raw, a pleasant and decorative addition to salad As above Flowers edible raw with a pleasant acid flavour; they make an attractive addition to the salad bowl and pickled fish Flowers edible Flowers eaten in Nebraska Fern (1992–2003) Flowers edible raw, a pleasant and decorative addition to salad Edible young leaves and flowers eaten raw or cooked [34, 37, 103] Flowers eaten by children in Nebraska; flowers make attractive garnish Masefield et al.