By T. K. Lim
Volume eight is a part of a multicompendium safe to eat Medicinal and Non-Medicinal vegetation, on crops with fit for human consumption vegetation 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, nutrition nutritionists, botanists, agriculturists, conservationists and basic 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
Alston English/Common vernacular name Thyme Honey Myrtle, Thyme-Leaved Bottlebrush Twist Leaf Paperbark Scientific name Melaleuca thymifolia Sm. Stewed bracts to colour drinks violet Salad frying Stewed bracts to colour drinks violet Salad frying Edible flower pigment used for colouring cakes and jellies Stewed bracts to colour drinks violet Floral bracts are edible, used in salad and drinks Flowers used in salad and stir-fried Petals used in salad, soups frying, flower stalk. Stamen used for flavouring tea, petals floated in soups Flowers eaten in Thailand; flowers preserved in syrup or eaten in salads Flower edible uses Flowers with nectar dipped in water to make a sweet drink Flowers with nectar dipped in water to make a sweet drink In Italy the flower buds are eaten.
2002) Edible flower pigment and flower tea Edible flower pigment and flower tea Flowers edible raw Dried flowers afford a highly pungent spice. In Mexico, the flower spice is used to flavour ‘ponzonque’ or ‘tejate’, a frothy, thick, aromatic beverage made with chocolate, finely ground maize meal and water Flowers and buds eaten as vegetables. Fleshy calyces of large, red flowers are used in curries Edible flower pigment and flower tea Flowers edible Edible flower pigment and flower tea Watt (1908), Burkill (1966), Tanaka (1976), and Facciola (1990) Puckhaber et al.
Table 1 (continued) 34 Introduction Piperaceae Macropiper excelsum (G. ) Miq. = Piper excelsum G. Forst. f. Pinus strobus L. Pinus sabiniana Douglas Pinus edulis Engelm. Pinus densiflora Siebold. & Zucc. ) Boiss Pinus banksiana Lamb. Picea purpurea Mast. Picea rubens Sarg. ) Peterm. Picea pungens Engelm. Picea glehnii (F. Schmidt) Mast. ) Britton, Sterns & Poggenb. Picea omorika (Pančić) Purk. Picea breweriana S. Watson Picea engelmannii Parry ex Engelm. Pritz Cubeb, Tailed Pepper New Zealand Pepper Tree, Kawakawa White Pine, Eastern White Pine English/Common vernacular name Sargent Spruce, Chinese Weeping Spruce Brewer’s Spruce, Weeping Spruce Engelmann Spruce, Mountain Spruce White Spruce, Western White Spruce, Cat Spruce, Canadian Spruce, Black Hills Spruce Sakhalin Spruce Yezo Spruce Black Spruce, Bog Spruce, Swamp Spruce Dwarf Serbian Spruce,Serbian Spruce Caucasian Spruce, Oriental Spruce Colorado Spruce, Colorado Blue Spruce, Blue Spruce Purple-Coned Spruce Red Spruce, Yellow Spruce, West Virginia Spruce Sitka Spruce Morinda Spruce, Himalayan Spruce Jack Pine, Eastern Jack Pine, Black Jack Pine, Black Pine, Jerry Pine, Prince’s Pine Japanese Red Pine, Dragon’s-Eye Japanese Red Pine Colorado Pinon, Rocky Mountain Nut Pine Digger Pine, Gray Pine Schofield (2003) Schofield (2003) Schofield (2003) Schofield (2003) Schofield (2003) Schofield (2003) Schofield (2003) Kunkel (1984) Tanaka (1976) and Facciola (1990) Harrington (1974) and Facciola (1990) As above As above As above As above As above As above As above Young cones cooked The male catkins can be eaten Soft centres of green immature cone when roasted afford a syrupy food The green cones, roasted for about 20 min are soft and syrupy in their centre The firm unexpanded male cones can be boiled and used as a flavouring In Polynesia, the flower clusters are eaten raw Dried infructescense used as spice are used as a spice for curries, preserves and pickles Uphof (1968), Morton (1976), Facciola (1990), and Lim (2012b) (continued) Lovelock (1973) and Facciola (1990) Fernald et al.