Leafy Vegetables in Bangladesh

(1)

Leafy Vegetables in Bangladesh

March, 2015

Author: Rafiul Islam Tanziman Ara,

Bangladesh

Ph ton eBooks

(2)

LEAFY VEGETABLES IN BANGLADESH

Rafiul Islam Tanziman Ara

(3)

Content GENERAL INTRODUCTION

Description of the Species

Sl. No. Local Name Scientific Name Family Page No.

1. Kolmi sha Ipomoea aquatica Convolvulaceae

2. Lal shak Amaranthus gangeticus Amaranthaceae

3. Thankuni Centella asiatica Mackinlayaceae

4. Bothua Chenopodium album Chenopodiaceae

5. Alu shak Solanum tuberosum Solanaceae

6. Puishak Basella alba Basellaceae

7. Sanchi shak Alternanthera sessilis Amaranthaceae

8. Morogful shak Celosia cristata Amaranthaceae

9. Amrul Oxalis europea Oxalidaceae

10. Mula shak Raphanus sativa Brassicaceae

11. Note shak Amaranthus viridis Amaranthaceae

12. Brakhi shak Bacopa monniera Plantaginaceae

13. Napashak Malva verticillata Malvaceae

14. Moulovikochu Xanthosoma atrovirens Araceae

15. Data shak Amaranthus oleraccus Amaranthaceae

16. Muktajhuri Acalypha indica L. Euphorbiaceae

17. Geji shak Elephantopous scaber L. Asteraceae

18. Halim shak Lepidium sativum L. Brassicaceae

19. Marmuri shak Stellaria media L. Caryophyllaceae

20. Derosh Abelmoschus esculentus L. Malvaceae

20. Vatshola Aeschynomene indica L Fabaceae

21. Piajpata Allium cepa L. Liliaceae

22. Roshun pata Allium saivum L. Amaryllidaceae

23. Kalo sorisha shak Brassica nigra Brassicaceae

24. Shalgom pata Brassica rapa L. Brassicaceae

25. Helencha Enhydra fluctuans Asteraceae

26. Chalkumra shak Benincasa hispida Cucurbitaceae

27. Kochu Colocasia esculenta Araceae

28. Mistikumra shak Cucurbita maxima Cucurbitaceae

29. Laushak Lageneria siceraria Cucurbitaceae

30. Shojne Moringa olifera Moringaceae

(4)

32. Pat shak Corchorus olitorius Malvaceae

33. Sorisha shak Brassica campestris Brassicaceae

34. Vuiamla Phyllanthus niruri L. Phyllanthaceae

35. Pipul Piper longum L. Piperaceae

36. Dhekishak Pteris cretica L. Pteridaceae

37. Bokful Sesbania grandiflora Pers. Fabaceae

38. Kakmorich Solanum nigrum L. Solanaceae

39. Futki begun Solanum indicum L. Solanaceae

40. Shusni shak Marsilea quadrifolia Marsileaceae

41. Palong shak Spinacea oleracea Amaranthaceae

42. Dupra shak Leucas aspera Lamiaceae

43. Morich Capsicum fruticans Solanaceae

44. Motorsuti Pisum sativum Fabaceae

45. Gima shak Mollugo spergula Molluginaceae

46. Olkochu pata Amorphophalus bulbifer Araceae

47. Shialkata Argemone mexicana Papaveraceae

48. Ishormul pata Aristolochia indica L. Aristolochiaceae

49. Nimpata Azadirachta indica Meliaceae

50. Rai sorisha Brassica juncea L. Brassicaceae

51. Bandhakopi Brassica oleracea L. ver. capittata Brassicaceae

52. Fulkopi Brassica oleracea L. ver. botrydis Brassicaceae

53. Olkopi Brassica oleracea L. ver. gangyloide Brassicaceae

54. Orohor Cajanus cajan (L.) Huth. Fabaceae

55. Beth pata Calamus viminalis Willd. Arecaceae

56. Ajwain pata Trachyspermum ammi Apiaceae

57. Radhuni pata Carum roxburgianum Benth. Apiaceae

58. Chandromollika Chrysanthemum coronarium Asteraceae

60. Harjore Cissus quadrangularis L. Vitaceae

61. Potol Trichosanthes diota Roxb. Cucurbitaceae

62. Chicinga Trichosanthes lobata Roxb. Cucurbitaceae

63. Guloncho Tinospora cordifolia (Willd) Hook. f. Menispermaceae

64. Berela Sida cordifolia L. Malvaceae

65. Borboti Vigna sinensis Endl. ex. Hassk. Fabaceae

(5)

67. Mohavringoraj Wedelia calendulacea Less. Asteraceae

68. Kantanote Amaranthus spinosus Amaranthaceae

69. Kashari shak Lathyrus sativus Fabaceae

70. Nunia shak Portulaca oleracea Portulacaceae

71. Purnima shak Boerhaavia repens Nyctaginaceae

72. Mankochu Alocasia indica Schott. Araceae

73. Chinabadam Arachis hypogea L. Fabaceae

74. Oporajita Clitoria ternetea L. Fabaceae

75. Atoshi Crotalaria retusaa L. Fabaceae

76. Telakucha Coccinea cordifolia (L.) Cogn. Cucurbitaceae

77. Mukhikochu Colocasia antiquorum Schott. Araceae

78. Kanshira Commelina bengalensis Commelinaceae

79. Sada pat Corchorus capsularis L. Malvaceae

80. Dhonia Coriandrum sativum L. Apiaceae

81. Kumra Cucurbita pepo Cucurbitaceae

82. Dhudhilota Pergularia daemia Apocynaceae

83. Gajor Daucus carota Apiaceae

84. Thonthoni shak Digera muricata (L.) Mart. Amaranthaceae

85. Shem Dolichos lablab L. Fabaceae

86. Asamlata Chromolaena odorata Asteraceae

87. Mouri Foeniculum vulgare Gaertn. Apiaceae

88. Khethpapra Oldenlandia corymbosa L. Rubiaceae

89. Mistialu Ipomoea batatus Lam. Convolvulaceae

90. Keshordam Jussiaea repens L. Onagraceae

91. Letush Lactuca sativa L. Asteraceae

92. Moshur Lens esculenta Moen. Fabaceae

93. Roktodrone Leonurus sibiricus L. Lamiaceae

94. Dondokolosh Leucas cephalotes (Roth) Spreng. Lamiaceae

95. Vuiokra Lippia nodiflora (L.) Rich. Verbenaceae

96. Dhundol pata Luffa cylindrica (L.) Roem. Cucurbitaceae

97. Jhinga Luffa acutangula (L.) Roxb. Cucurbitaceae

98. Pudina Mentha sicata L. Lamiaceae

99. Kakrole Momordica cochinchinensis Spreng. Cucurbitaceae

(6)

101. Shapla Nymphaea lotus Hook. Nymphaeaceae

102. Gondhovadoli Paederia foedtida L. Rubiaceae

103. Bonpalong Sonchus arvensis L. Compositae

104. Bazra Pennisetum typhoides (Burm.) Stap. f Poaceae

105 Maghi sorisha Brassica napus Brassicaceae

106. Sada sorisha Brassca alba Hook. Brassicaceae

107. Shosha Cucummis sativus L. Cucurbitaceae

(7)

GENERAL INTRODUCTION

Bangladesh, located in the humid tropical region is rich in species diversity and is unique in the diversity of genetic resources compared to its land area. Bangladesh is located between latitudes 20°34' to 26°38' north and longitudes 88°01' to 92°41' east. The country consists mostly of flood plains (80%) with some hilly areas (12%), with a sub-tropical monsoon climate. In winter,

temperature ranges from a minimum of 70 to 13°C to a maximum of 230 to 32°C. In summer, the

temperature varies from 36°C to 41°C. The mean annual rainfall ranges from 143 to 434 cm. The population stood at 131.6 million in 2001.

Bangladesh has a total area of 14.39 million hectares, of which 9.12 million ha is cultivated, 2.14 million ha public forests, 0.27 million ha village groves, and 1.64 million ha constantly under water. The remaining land area (1.22 million hectares) is occupied by tea gardens, uncultivable areas, rural and urban houses and ponds. The area covered by government and village forests is about 16% of the total land area; however only 0.93 million ha (6.5%) is under tree cover, which is about 40% of the forests controlled by the government. The remaining 60% includes denuded lands (grassland, scrubland and encroached areas). About 24 000 ha of forest is lost annually as a result of homestead development, urbanization and deforestation.

Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Nearly one thousand species of plants with edible leaves are

known. Leaf vegetables most often come from short-lived herbaceous plants such

as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables

include Adansonia, Aralia, Moringa, Morus, and Toona species. The leaves of many fodder crops

are also edible by humans, but usually only eaten under famine conditions.

Examples include alfalfa, clover, and most grasses, including wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels in relation to those of other fruits and vegetables, as well as other types of foods, is particularly notable. The reason is that phylloquinone, the most common form of the vitamin, is directly involved in photosynthesis. This causes leaf vegetables to be the primary food class that interacts significantly with the anticoagulant pharmaceutical warfarin.

(8)

During the first half of the 20th century, it was common for greengrocers to carry small bunches of

herbs tied with a string to small green and red peppers, these bundles were called "potherbs."

Leaf vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary

fiber, high in iron and calcium, and very high in phytochemicals such as vitamin

C, carotenoids, lutein, folate, magnesium as well as vitamin K. A primary source of dietary inorganic nitrate for nitric oxide production in the body is from leafy vegetables, in particular spinach and arugula. Nitric oxide is a natural cardio-protective that contributes to cardiovascular health and reported to be responsible for the anti-hypertensiveeffects of plant-based diets such as the DASH diet and the Mediterranean diet. The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis. Thus, users of vitamin K antagonist medications, such as warfarin, must take special care to avoid leaf vegetables entirely (or else eat a very carefully monitored and constant amount of one or more of them, which is very difficult). Even green beans, peas, and green fruits usually have too little vitamin K to cause problems for users of these medications, and while other plant tissues (fruits and non-green vegetables) and meats contain some vitamin K, it is usually too little to cause large changes in coagulation status with warfarin. (Note: the cyanobacterium Spirulina, due to its photosynthetic nature, contains significant vitamin K).

Taxonomic investigation of some leafy vegetables growing throughout Bangladesh was carried out. 107 species of different families were collected and identified. A complete taxonomic account of each species was given with current nomenclature, different common names, local name, description of the plant, cultivation, propagation, habitat, distribution and uses.

Main objective of this investigation was to introduced with different leafy vegetables of different zones of Bangladesh.

(9)

Description of the Species

Local name: Kolmi shak

Scientific name: Ipomoea aquatica

Family: Convolvulaceae

Introduction

Ipomoea aquatica is a semiaquatic, tropical plant grown as a leaf vegetable. Water-spinach - This introduction from Southeast Asia is a popular cultivated green vegetable in China, India, Malaysia, Africa, Brazil, the West Indies, and Central America. Due to its aggressive growth rate, waters pinach has great potential to invade moist cultivated areas, such as rice and sugar cane fields, and wet areas such as the Everglades, natural lakes and rivers, drainage canals, and ditches. In Florida, isolated populations have been found floating and creeping horizontally along shorelines and over water for long distances, especially in canals and lakes.

Other names

Water spinach, River spinach, Water morning glory, Water convolvulus, Chinese spinach, Swamp

cabbage, Kangkong, Phak bung, Rau muong, Trokuon, Kalmi shak, kangkung, Chinese Kangkong.

Habitat

Due to its aggressive growth rate, water spinach has great potential to invade moist cultivated areas, such as rice and sugar cane fields, and wet areas such as the Everglades, natural lakes and rivers, drainage canals, and ditches. In Florida, isolated populations have been found floating and creeping horizontally along shorelines and over water for long distances, especially in canals and lakes.

Description of the plant

I. aquatica grows in water or on moist soil. Water-spinach is a creeping, herbaceous vine that is cultivated in some cultures as a vegetable. Leaves are alternate, simple, with smooth petioles 3-14 cm (1-6 in) long; leaf blades generally arrowhead shaped but variable, smooth (rarely hairy), to 17 cm (7 in) long, with tips pointed; blades held above water when stems floating. Stems are

(10)

herbaceous, trailing, with milky sap and roots at the nodes; usually to 3 m (9 ft) long but can be

much longer. Flowers are showy, white, or pale pink to lilac; broadly funnel shaped, “morning-glory” like; solitary or in few flowered clusters at leaf axils. The flowers can form seed pods which can be used for planting. Fruit is an oval or spherical capsule, woody at maturity, about 1 cm (1/2 in) wide, holding 1-4 grayish seeds, these often short-hairy.

Cultivation

Ipomoea aquatica is most commonly grown in East and Southeast Asia. Because it flourishes naturally in waterways and requires little, if any, care, it is used extensively in Burmese, Thai, Lao,

Cambodian, Malay, Vietnamese and Chinese cuisine, especially in rural or kampung (village) areas.

The vegetable is also extremely popular in Taiwan, where it grows well. During the Japanese occupation of Singapore in World War II, the vegetable grew remarkably easily in many areas, and became a popular wartime crop. In non-tropical areas it is easily grown in containers given enough water in a bright sunny location. It readily roots from cuttings.

Uses

1. Most species have spectacular, colorful flowers and are often grown as ornamentals, and a number

of cultivars have been developed. Their deep flowers attract large Lepidoptera -

especially Sphingidae such as the pink-spotted hawk moth (Agrius cingulata) - or

even hummingbirds.

2. The genus includes food crops; the tubers of sweet potatoes (Ipomoea batatas) and the leaves

of water spinach (I. aquatica) are commercially important food items and have been for millennia.

3. Peonidin, an anthocyanidin potentially useful as a food additive, is present in significant quantities in the flowers of the 'Heavenly Blue' cultivars.

4. Studies conducted with pregnant diabetes-induced rats have shown a blood sugar lowering effect of Ipomoea aquatica by inhibiting the intestinal absorption of glucose.

(11)

Local name: Lal shak

Scientific name: Amaranthus gangeticus

Family: Amaranthaceae

Introduction

Amaranthus is a leafy vegetable that can be grown throughout the year. It can be grown on a wide

range of soils. It bears the botanical name Amaranthus gangeticus, belongs to the family

Amaranthaceae .The leafy vegetable can be grown on all soil types. The crop will be ready for first cutting in 30 days; subsequent cuttings can be had at interval of 15 to 20 days. Vanpro has its associate farms and can resource the required quantity of this leafy vegetable. Amaranth leaves are a source of protein and calories. They also contain small amounts of other minerals and some other vitamins in small amounts.

Other names

Chinease Spinach.

Habitats

A widely cultivated plant, it is not known in a truly wild situation.

Amaranthus gangeticus is a annual growing to 1 m (3 ft 3 in) by 0.5 m (1ft 8 in). It is hardy to zone 5 and is not frost tender. It is in leaf 10-Apr It is in flower from Jun to August, and the seeds ripen from Jul to September. The flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by Wind, self. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils and can grow in very acid soils. It cannot grow in the shade. It prefers moist soil.

(12)

Cultivation

Prefers a light well-drained fertile soil in a sunny position, though it does succeed in heavier soils. Tolerates fairly acid soils. Tolerates a pH in the range 4.3 to 7.8. This is basically a tropical plant and so requires a hot sheltered position in temperate climates if it is to do well. Plants should not be given inorganic fertilizers, see notes above on toxicity. A polymorphic species, it is often cultivated for its edible leaves, there are many named varieties. This species is often cultivated in Asia for its edible leaves and seed. It is a very ornamental plant and is often grown in the flower garden. Most if not all members of this genus photosynthesize by a more efficient method than most plants. Called the 'C4 carbon-fixation pathway', this process is particularly efficient at high temperatures, in bright sunlight and under dry conditions.

Propagation

Seed - sow late spring in situ. An earlier sowing can be made in a greenhouse and the plants put out after the last expected frosts. Germination is usually rapid and good if the soil is warm. A minimum soil temperature of 10°c is required for germination, germination is better at temperatures above 20°c. A drop in temperature overnight aids germination. Cuttings of growing plants root easily.

Uses

1. Leaves - raw or cooked. Often used at the young seedling stage, they are also cooked as a spinach and have a very mild flavour. An excellent hot weather substitute for spinach. The leaves contain about 3.5% protein, 0.25% fat, 6.6% carbohydrate, 3.1% ash, 24 mg iron per 100 g, 464 mg calcium per 100 g, they are rich in vitamin A and have a fair content of vitamins B1 and C. On a zero moisture basis 100 g of the leaves contains up to 2441 mg calcium, 1008 mg phosphorus, 51 mg iron, 34 mg sodium, 4475 mg potassium, 37,623 micrograms beta-carotene equivalent, 0.68 mg thiamine, 2.37 mg riboflavin, 11.48 mg niacin and 730 mg ascorbic acid.

2. The whole plant is astringent. A decoction of the root is used with Cucurbita moschata to control

(13)

Local name: Thankuni

Scientific name: Centella asiatica

Family: Mackinlayaceae

Introduction

Centella asiatica, commonly known as centella, is a small, herbaceous, annual plant of the family Mackinlayaceae or subfamily Mackinlayoideae of family Apiaceae, and is native to India, Sri Lanka, northern Australia, Indonesia, Iran, Malaysia, Melanesia, Philippines, Papua New Guinea, and other parts of Asia. It is used as a medicinal herb in Ayurvedic medicine, traditional African medicine, and traditional Chinese medicine.

Other names

It is also known as the Asiatic pennywort or Indian pennywort in English, among various other names in other languages.

Centella grows along ditches and in low, wet areas. Centella grows in tropical swampy areas.The stems are slender, creeping stolons, green to reddish-green in color, connecting plants to each other. It has long-stalked, green, reniform leaves with rounded apices which have smooth texture with palmately netted veins. The leaves are borne on pericladial petioles, around 2 cm. The rootstock consists of rhizomes, growing vertically down. They are creamish in color and covered with root hairs. The flowers are pinkish to red in color, born in small, rounded bunches (umbels) near the surface of the soil. Each flower is partly enclosed in two green bracts. The hermaphrodite flowers are minute in size (less than 3 mm), with 5-6 corolla lobes per flower. Each flower bears five stamens and two styles. The fruit are densely reticulate, distinguishing it from species of Hydrocotyle which

have smooth, ribbed or warty fruit.The crop matures in three months, and the whole plant, including

(14)

Uses

1. According to the American Cancer Society, although centella is promoted for its health benefits,

available scientific evidence does not support claims of its effectiveness for treating cancer or any other disease in human.

Local name: Bothua

Scientific name: Chenopodium album

Family: Chenopodiaceae

Introduction

Chenopodium album is a fast-growing weedy annual plant in the genus Chenopodium. Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lamb's quarters, melde, goosefoot and fat-hen, though the latter two are also applied to other species of the

genus Chenopodium, for which reason it is often distinguished as white goosefoot.It is sometimes

also called pigweed However, Pigweed is also a name for a few weeds in the family:

Amaranthaceae, The Name pigweed is used for Amaranthus albus, Redroot pigweed and others.

Chenopodium album is extensively cultivated and consumed in Northern India as a food crop.

Other names

Bathua, Bathuwa, Pappukura, Paruppukkirai, Kaduoma, Vastuccira, and Chakvit.

Distribution

Its native range is obscure due to extensive cultivation, but includes most of Europe, from

where Linnaeus described the species in 1753.Plants native in eastern Asia are included under C.

album, but often differ from European specimens. It is widely introduced elsewhere, e.g. Africa,Au stralasia, North America, and Oceania, and now occurs almost everywhere in soils rich in nitrogen, especially on wasteland.

(15)

It tends to grow upright at first, reaching heights of 10–150 cm (rarely to 3 m), but typically becomes recumbent after flowering (due to the weight of the foliage and seeds) unless supported by other plants. The leaves are alternate and can be varied in appearance. The first leaves, near the base of the plant, are toothed and roughly diamond-shaped, 3–7 cm long and 3–6 cm broad. The leaves on the upper part of the flowering stems are entire and lanceolate-rhomboid, 1–5 cm long and 0.4–2 cm broad; they are waxy-coated, unwettable and mealy in appearance, with a whitish coat on the underside. The small flowers are radially symmetrical and grow in small cymes on a dense branched inflorescence 10–40 cm long.

Cultivation

The species are cultivated as a grain or vegetable crop (such as in lieu of spinach), as well as animal

feed in Asiaand Africa, whereas in Europe and North America, it is commonly regarded as a weed in

places such as potato fields.

Uses

The leaves and young shoots may be eaten as a leaf vegetable, either steamed in its entirety, or cooked like spinach, but should be eaten in moderation due to high levels of oxalic acid. Each plant produces tens of thousands of black seeds. These are high in protein, vitamin A, calcium, phosphorus, andpotassium. Quinoa, a closely related species, is grown specifically for its seeds. The Zuni people cook the young plants' greens.

Archaeologists analysing carbonized plant remains found in storage pits and ovens at Iron Age and Roman sites in Europe have found its seeds mixed with conventional grains and even inside the stomachs of Danish bog bodies. The leaves and young shoots of this plant are used in dishes such as soups, curries, and paratha-stuffed breads, especially popular in Punjab. The seeds or grains are used in phambra or laafi, gruel-type dishes inHimachal Pradesh, and in mildly alcoholic fermented beverages such as soora and ghanti.

As some of the common names suggest, it is also used as feed (both the leaves and the seeds) for chickens and other poultry.

(16)

Local name: Alu shak

Scientific name: Solanum tuberosum

Family: Solanaceae

Introduction

Potato (Solanum tuberosum) belongs to the family Solanaceae. It was introduced to Europe in 1536,

and subsequently throughout the world. It soon became an important food staple and field crop. Potato is a versatile, carbohydrate-rich food and prepared and served in a variety of ways. It is very popular in Simla and Northern States. It is essentially a winter crop .It is grown in the districts of Hassan, Belgaum and parts of Chickmagalur, Shimoga and interior Karnataka districts. The crop is grown in both the monsoon season and also winter season. Vanpro is able to procure the requirements of this vegetable from its associates.

Solanum tuberosum is thought to have originated in the Andes of South America. It was probably first domesticated in the Lake Titicaca region of Peru and Bolivia between 10,000 and 7,000 years ago. It is widespread in cultivation, with major producers including China, Russia, Poland, the USA, Ukraine, Germany and India.

Common name(s)

Potato, common potato, white potato, Irish potato, European potato.

Habitat

Montane (highlands).

An erect, perennial, aromatic herb up to 1 m tall. Sparsely hairy, with tuber-bearing underground stolons (vegetative shoots). Stems erect, succulent, winged, branching. Leaves are divided into 3–5 pairs of leaflets. Flowers are white to pink, purple or blue, about 2.5 cm in diameter with yellow anthers. Borne in a many-flowered, axillary inflorescence. Each flower is borne on a flower stalk (pedicel) 2–3 cm long. Fruit is a succulent (but inedible), spherical, yellow-green to purple berry, up

(17)

to 4 cm in diameter. Thousands of cultivars are available, which vary in characters such as tuber size,

shape and skin colour.

Cultivation

Potatoes are generally grown from seed potatoes – these are tubers specifically grown to be disease free and provide consistent and healthy plants. To be disease free, the areas where seed potatoes are grown are selected with care. Potato growth has been divided into five phases. During the first phase,

sprouts emerge from the seed potatoes and root growth begins. During the

second, photosynthesis begins as the plant develops leaves and branches. In the third phase stolons develop from lower leaf axils on the stem and grow downwards into the ground and on these stolons new tubers develop as swellings of the stolon. This phase is often (but not always) associated with flowering. Tuber formation halts when soil temperatures reach 27 °C (81 °F); hence potatoes are considered a cool-season crop. Tuber bulking occurs during the fourth phase, when the plant begins investing the majority of its resources in its newly formed tubers. At this stage, several factors are critical to yield: optimal soil moisture and temperature, soil nutrient availability and balance, and resistance to pest attacks. The final phase is maturation: The plant canopy dies back, the tuber skins harden, and their sugars convert to starches.

New tubers may arise at the soil surface. Since exposure to light leads to greening of the skins and the development of solanine, growers are interested in covering such tubers. Correct potato

husbandry can be an arduous task in some circumstances. Good ground

preparation, harrowing, plowing, and rolling are always needed, along with a little grace from the weather and a good source of water. Three successive plowings, with associated harrowing and rolling, are desirable before planting. Eliminating all root-weeds is desirable in potato cultivation. In general, the potatoes themselves are grown from the eyes of another potato and not from seed. Home gardeners often plant a piece of potato with two or three eyes in a hill of mounded soil. Commercial growers plant potatoes as a row crop using seed tubers, young plants or microtubers and may mound the entire row. Seed potato crops are 'rogued' in some countries to eliminate diseased plants or those of a different variety from the seed crop. Potatoes are sensitive to heavy frosts, which damage them in the ground. Even cold weather makes potatoes more susceptible to bruising and possibly later rotting, which can quickly ruin a large stored crop.

Uses

Potatoes are a major staple and have a prominent place in many national cuisines. They are an almost complete foodstuff, providing all the essential nutrients, with the exception of calcium and vitamins A and D (which can be obtained by consuming them with milk).

(18)

Potatoes are a good source of carbohydrate and vitamin C. The diverse and adaptable tubers are

boiled, roasted, baked, fried and steamed as a vegetable. Potatoes are a key ingredient in many soups, stews, pies and other oven-baked dishes.

They are processed into a diverse range of foodstuffs including chips (French fries), crisps (chips), potato bread (such as boxty), potato flour and dried potato. They are a common source of starch, glucose and dextrin.

Potatoes are used to produce alcoholic beverages including vodka and schnapps. They are also used as animal feed.

All green parts of the plant, including tubers that have been exposed to light contain poisonous glycoalkaloids (solanines), so tubers with green patches should not be eaten.

Local name: Puishak

Scientific name: Basella alba

Family: Basellaceae

Introduction

Basella alba is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. Basella alba is usually referred to as the "spinach" equivalent of a certain country in English, even though it is not closely related to the true spinach (Spinacia oleracea). Examples include "Malabar spinach", "Ceylon spinach", "Indian spinach", "Surinam spinach", "Chinese spinach", or "Vietnamese spinach". Other common names include "vine spinach", "red vine spinach", "climbing spinach", "creeping spinach", "buffalo spinach", "Malabar nightshade", and "broad bologi".

Other names

Pui shaak, poi ni bhaji, basale soppu, vine spinach, red vine spinach, climbing spinach, creeping spinach, buffalo spinach, Malabar spinach, valchi haji, vauchi bhaji, vallicheera, mayalu, poi

saga, vel niviti (sudu) , bachhali basale, kubay, libatu, alugbati, pag pang, mong tơi, saan

(19)

Basella alba is a fast-growing, soft-stemmed vine, reaching 10 metres (33 ft) in length. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. The stem of the

cultivar Basella alba 'Rubra' is reddish-purple.

Cultivation

Basella alba grows well under full sunlight in hot, humid climates and in areas lower than 500

metres (1,600 ft) above sea level, native to tropical Asia. Growth is slow in low temperatures

resulting in low yields. Flowering is induced during the short-day months of November to February. It grows best in sandy loam soils rich in organic matter with pH ranging from 5.5 to 8.0.

Uses

Typical of leaf vegetables, Malabar spinach is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fiber. Among many other possibilities, Malabar spinach may be used to thickensoups or stir-fries with garlic and chili peppers.

In Karnataka Cuisine (Karavali and Malnad regions), the leaves and stems are used to make Basale Soppu Saaru/Curry (Especially in combination withJackfruit seed). In Bengali cuisine it is widely used both in a vegetable dish, cooked with red pumkin, and in a non-vegetarian dish, cooked with the bones of the Ilish fish. In Andhra Pradesh, a southern state in India, a curry of Basella and Yam is made popularly known as Kanda Bachali Koora [Yam and Basella curry]. Also it used to make the snack item bachali koora bajji. In Odisha, India, it is used to make Curries and Saaga (any type of dish made from green leafy vegetables is called Saaga in Odisha). In the Western Ghats in Maharashtra, India, it is used to make bhaji.

The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, particularly the north, it is cooked with crab meat, luffa and jute to make soup.

Malabar spinach has been shown to contain certain phenolic phytochemicals and it has antioxidant properties.

(20)

Local name: Sanchi shak

Scientific name: Alternanthera sessilis

Introduction

Alternanthera sessilis is an aquatic plant known by several common names, including sessile joyweed and dwarf copperleaf. It is used as anaquarium plant.

Other names

Sanchi shak, Chaanchi, Khodiokora, Gudri sag, Matsyakshi, Giojihra, Putturah, Senchi, Germandi ara, Ponnanganni keeray (Mal. & Tam.).

Habitat

This plant is available in the aquarium trade though it will not grow submersed for anything but short periods. However it can be useful in the tropical pond or terrarium though needs restriction as it can grow and propagate quickly under good conditions.

Terrestrial, annual or perennial, prostrate herb. This is a perennial herb with prostrate stems, rarely ascending, often rooting at the nodes. Leaves obovate to broadly elliptic, occasionally linear-lanceolate, 1-15 cm long, 0.3-3 cm wide, glabrous to sparsely villous, petioles 1-5 mm long. Flowers in sessile spikes, bract and bracteoles shiny white, 0.7-1.5 mm long, glabrous; sepals equal, 2.5-3 mm long, outer ones 1-nerved or indistinctly 3-nerved toward base; stamens 5, 2 sterile. In the wild it flowers from December till March. Flowers bisexual, grouped together in few-flowered glomerules, sessile, white. Fruit nut-like.

Cultivation

Flowering and fruiting are throughout the year. Propagules : Seeds. Sowing Times : July—February. Reproduced by seeds and vegetative. Many branched and stolons from the node creep on the ground; fruits are dispersed myrmecochorously. Flowering May to December: fruiting June to

(21)

January. Preferably wet soil, along ditches, fallow lands. The plant grows in wet soil in lakes,

marshes, irrigation canals and rice field levees and in waterways, up to 1,250 m altitude. Distribution pantropical.

Uses

The leaves are used as a vegetable. Young shoots and leaves are eaten as a vegetable in Southeast Asia. Occasionally it is cultivated for food or for use in herbal medicines. Leaves along with the flowers and tender stems are used as vegetable in Karnataka. It is diuretic, tonic and cooling. Juice of this plant, deemed beneficial to eyes, is an ingredient in the making of medicinal hair oils and Kajal (kohl). The red variety of this plant is a common garden hedging plant, which is also used as a culinary vegetable.

Local name: Morogful shak Scientific name: Celosia cristata

Introduction

Celosia cristata is a member of the genus Celosia, and is commonly known as cockscomb, since the flower looks like the head on a rooster (cock). It is called Chi Kuan in China. The plants are hardy and resistant to most diseases, and grow equally well indoors or out, though the perfect place is one with no shade and a well drained soil, as the plant is susceptible to fungal diseases. The plant is used frequently as an ornamental plant indoors. Their leaves and flowers can be used as vegetables. They are often grown as foods in India, Western Africa, and South America.

Celosias belong to the amaranth family, Amaranthaceae. There are about 60 species of annual or

perennial Celosia. The three common forms of celosia belong to only two different species, Celosia

(22)

Other name

Cockscomb

Plants are annual, leaves are alternate, linear to ovate-lanceolate, to 2" long, green usually, red or bronze in a few cultivars. Flowers are crested (resembles a rooster's comb) in red, pink, yellow, orange, generally jewel colors; plume (resembles a feather plume) in similar colors. Season of blossom is spring to early summer, individual inflorescences can last up to 8 weeks; generally poor in summer in zone 8. Growth habit 6" to 8", habits vary with cultivars. Well drained soil is preferable. Full sun to part shade (afternoon shade in Zone 8 is recommended), not heat tolerant. fresh-cut and dried flowers, edging, borders or beds. Propagation- seed; readily reseeds

Cultivation

The plants are hardy and can be grown easily from the seeds. Since the plants are of tropic origin, they thrive in areas with tropical climate. However, they can also be grown in summer months in the colder climate. The plants being annual plants, grow for only about one fourth of a year. A soil temperature of about 60 degrees Fahrenheit is ideal for growth. The plants are relatively easy to grow and care for having few insects that feed on them. Mites though are known to feed on the plants. The plants are also susceptible to leaf spotting, root rot and root strangulation. However the former two can be prevented by avoiding a damp soil and the latter by frequent weeding. Also wetting the leaf and flowers should be avoided as they can lead to fungal diseases.

Uses

Leaves are used as vegetables and as a herbal medicine. This plant also cultivated as a ornamental plant in our garden or house.

Local name: Amrul

Scientific name: Oxalis europea

(23)

Introduction

Oxalis is by far the largest genus in the wood-sorrel family Oxalidaceae: of the approximately 900 known species in the Oxalidaceae, 800 belong here. The genus occurs throughout most of the world, except for the polar areas; species diversity is particularly rich in tropical Brazil,Mexico and South Africa.

Many of the species are known as wood sorrels (sometimes written "woodsorrels" or "wood-sorrels")

as they have an acidic taste reminiscent of the unrelated sorrel proper (Rumex acetosa). Some species

are called yellow sorrels or pink sorrels after the color of their flowers instead. Other species are colloquially known as false shamrocks, and some called sourgrasses. For the genus as a whole, the term oxalises is also used.

Oxalis is a genus of wood-sorrels that belongs to the Oxalidaceae family and contains over 800

individual species of plants. Members of the Oxalis genus can be identified by their dense clusters of

low growing foliage consisting of three or more notched leaflets. There are wild species of Oxalis growing in most regions of the world, many of which are cultivated as garden

plants. Oxalis wood-sorrels are edible plants with a long history of culinary and medicinal use.

Other names

Indian sorrd, Wood Sorrell, Sour grass

Habitat

Woodland garden, Sunny edge; Dappled Shade; Shady Edge; not Deep Shade; Ground Cover;

Annual, herbaceous, three hearts like leaflet present in the leaf, large, pentangular fruit; reproduce by seed. These plants are annual or perennial. The leaves are divided into three to ten or more obovate and top notched leaflets, arranged palmately with all the leaflets of roughly equal size. The majority of species have three leaflets; in these species, the leaves are superficially similar to those of some cloves. The flowers have five petals, which are usually fused at the base, and ten stamens. The petal color varies from white to pink, red or yellow; anthocyanins and xanthophylls may be present or absent but are generally not both present together in significant quantities, meaning that few wood-sorrels have bright orange flowers. The fruit is a small capsule containing several seeds. The roots are often tuberous andsucculent, and several species also reproduce vegetatively by

production of bulbils, which detach to produce new plants. The most common species of Oxalis have

numerous single leaves that consist of three evenly-shaped leaflets. There are also some species with leaves that have up to ten leaflets. Most of these wood-sorrels blossom in the mid to late spring with

(24)

flowers that have five fused petals. The flowers of Oxalis wood-sorrels are usually white or yellow,

but there are also species with pink or red flowers.

Cultivation

Rabi and kharif are thegrowing season of this plant. Prefers moist shady conditions and a humus rich soil in shade or dappled sunlight. Dislikes very heavy and wet soils. Plants are hardy to about -25°c. A dainty woodland carpeter growing well in a woodland or wild garden. When well sited the plants can run aggressively and also self-sow. The plant flowers in early spring, but does not produce much fertile seed at this time. Most of the fertile seed is produced from cleistogamous flowers during the summer.

Propagation

Seed - best sown as soon as it is ripe in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in late spring or early summer. Division in spring. Very easy, larger divisions can be planted out direct into their permanent positions. We have found that it is better to pot up the smaller divisions and grow them on in light shade in a cold frame until they are well established before planting them out in late spring or early summer.

Uses

These types of plants have also been gathered and cultivated for medicinal purposes. The leaves of these wood-sorrels contain a chemical compound called oxalic acid that cleanses the palate and satisfies hunger pangs when chewed. Practitioners of folk medicine used to extract salt crystals that they referred to as sorrel salt for various medicinal purposes. Sorrel salt is actually a form of calcium oxalate and is no longer used due to its role in the formation of kidney stones. Leaves - raw or cooked. A delicious lemony flavour, the leaves make a refreshing, thirst-quenching munch and are also added to salads, soups, sauces etc. This leaf should be used in moderation, see the notes above on toxicity. Flowers - raw. A decorative addition to salads. The dried plant can be used as a curdling agent for plant milks.

The fresh or dried leaves are anodyne, antiscorbutic, astringent, diuretic, emmenagogue, expectorant, febrifuge, irritant and stomachic. A decoction is used in the treatment of fevers, both to quench the thirst and allay the fever. Externally, the leaves are crushed and applied locally to dispel boils and abscesses, they also have an astringent affect on wounds. When used internally, some caution is advised due to the oxalic acid content of the leaves, the plant is contra-indicated for people suffering from gastritis or a calculus condition.

(25)

Local name: Mula shak

Scientific name: Raphanus sativa

Family: Brassicaceae

Introduction

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was

domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time. There are some radishes that are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. Radish can sprout from seed to small plant in as little as 3 days.

Radish is a source of several nutrients. It contains more than 90 percent water and as much potassium as bananas about half the ascorbic acid of oranges. Radishes are also an excellent source of Vitamin C, folate and a good source of magnesium. Radishes can be found both trimmed and with their greens still attached. Buy firm, compact radishes (softer ones indicate a pithy interior). If the leaves are still attached, they should be fresh and bright green. Discard the leaves, place radish roots in a plastic bag and store in the refrigerator for up to a week.

Other names

The descriptive Greek name of the genus Raphanus (ῥάφανος) means "quickly appearing" and refers

to the rapid germination of these plants. Raphanistrum, from the same Greek root, is an old name

once used for this genus. The common name "radish" is derived from Latin radix (root).

Radishes are round to cylindrical with a color ranging from white to red. A longer root form, ideal for cooking, grows up to 15 cm (6 in) long, while the smaller, rounder form is typically eaten raw in salads. The flesh initially tastes sweet, but becomes bitter if the vegetable is left in the ground for too long. Leaves are arranged in a rosette, with sizes ranging from 10–15 cm (4–6 in) in small cultivars,

(26)

to up to 45 cm (18 in) in large cultivars. They have a lyrate shape, meaning they are

divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The white flowers are

borne on a racemose inflorescence.The radish is a diploid species, and has 18 chromosomes (2n=18).

Cultivation

It can be grown in all the three seasons. Radishes grow best in full sun and light, sandy loams with pH 6.5–7.0. They are in season from April to June and from October to January in most parts of North America; in Europe and Japan they are available year-round due to the plurality of varieties grown. Summer radishes mature rapidly, with many varieties germinating in 3–7 days, and reaching maturity in three to four weeks. Harvesting periods can be extended through repeated plantings, spaced a week or two apart. As with other root crops, tilling the soil to loosen it up and remove rocks helps the roots grow. However, radishes are used in no-till farming to help reverse compaction.

Most soil types will work, though sandy loams are particularly good for winter and spring crops, while soils that form a hard crust can impair growth. The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes.

Uses

Ginisang Radish Labanos with ground beef. The most commonly eaten portion is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. It can also be eaten as a sprout.

The bulb of the radish is usually eaten raw, although tougher specimens can be steamed. The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi.

Radish leaves are sometimes used in recipes, like potato soup or as a sauteed side dish. They are also found to benefit homemade juices; some recipes even calling for them in fruit-based mixtures. Radishes may be used in salads, as well as in many European dishes.

(27)

Local name: Note shak

Scientific name: Amaranthus viridis

Introduction

Amaranthus viridis is a cosmopolitan species in the botanical family Amaranthaceae and is commonly known as Slender Amaranth or Green Amaranth

Other names

Notey, Notey shak, Marissag, Ahu Mihim Ga (Marma), Green Amaranth, Wild Amaranth, Green pigweed.

Habitat

Cultivated beds.

Amaranthus viridis is a annual growing to 0.5 m (1ft 8in). An erect, branched annual herb, 30-60 cm high; branches often purplish. Leaves long-petioled, ovate, 2.5-5 cm, variable in breadth. Flowers minute, pale green, in small axillary clusters and in slender tapering terminal and axillary paniculate spike-like racemes. It is frost tender. It is in leaf 10-Apr. It is in flower from Jul to September, and the seeds ripen from Aug to October. The flowers are monoecious (individual flowers are either male or female, but both sexes can be found on the same plant) and are pollinated by Wind, self.The plant is self-fertile.

Cultication

Prefers a well-drained fertile soil in a sunny position. Requires a hot sheltered position if it is to do well. Plants should not be given inorganic fertilizers, see notes above on toxicity. Cultivated as a food plant in the tropics. Should this plant be called A. caudatus. L. 'Viridis' Most if not all members of this genus photosynthesize by a more efficient method than most plants. Called the 'C4 carbon-fixation pathway', this process is particularly efficient at high temperatures, in bright sunlight and under dry conditions.

(28)

Propagation

Seed - sow late spring in situ. An earlier sowing can be made in a greenhouse and the plants put out after the last expected frosts. Germination is usually rapid and good if the soil is warm. A drop in temperature overnight aids germination. Cuttings of growing plants root easily.

Uses

1. Amaranthus viridis is used as a medicinal herb in traditional Ayurvedic medicine, under

the Sanskrit name Tanduliya.

2. Leaves - cooked as a spinach. A mild flavour. The leafy stems and flower clusters are similarly used. Seed - cooked. Very small, about 1mm in diameter, but it is easy to harvest and very nutritious. The seed can be cooked whole, and becomes very gelatinous like this, but it is rather difficult to crush all of the small seeds in the mouth and thus some of the seed will pass right through the digestive system without being assimilated.

3. Plants for a future can not take any responsibility for any adverse effects from the use of plants.

Always seek advice from a professional before using a plant medicinally.

4. A decoction of the entire plant is used to stop dysentery and inflammation. The plant is emollient and vermifuge. The root juice is used to treat inflammation during urination. It is also taken to treat constipation.

4. Yellow and green dyes can be obtained from the whole plant.

Local name: Brakhi shak

Scientific name: Bacopa monniera

Family: Plantaginaceae

Introduction

Bacopa monnieri (waterhyssop, brahmi, thyme-leafed gratiola, water hyssop) is a perennial,

creeping herb native to the wetlands of southern India and Australia. Bacopa is an important

medicinal herb used in Ayurveda, where it is also known as "Brahmi," after Brahmā, the creator God

of the Hindu pantheon. Bacopa has traditionally been employed as a neurological tonic and cognitive enhancer, and it is currently being studied for its possible neuroprotective properties.

(29)

Other names

Brakhi, Bacopa.

The leaves of this plant are succulent, oblong and 4–6 millimeters thick. Ulasimang-aso is a creeping, smooth, somewhat fleshy plant, with branches 5 to 20 centimeters long. Leaves are stalkless, entire, oblong-ovate to spatulate, 8 to 15 millimeters long, up to 4 millimeters wide, widest near the blunt tip, and tapering toward the base. Flowers are borne singly in the axils of the leaves, on stalks which are usually as long as the leaves or longer. Calyx is about 5 millimeters long, the outer sepal being oval and the others ovate-lanceolate or lanceolate. Corolla is 8 to 10 millimeters long; the tube, which is nearly as long as the calyx or quite as long, has white or pale violet lobes. Capsules are ovoid and shorter than the calyx. Seeds are numerous and pale.

Distribution

It commonly grows in marshy areas throughout India, Nepal, Sri Lanka, China, Pakistan, Taiwan, and Vietnam. It is also found in Florida, Hawaii and other southern states of the United States where it can be grown in damp conditions by the pond or bog garden. This plant can be grown

hydroponically.

Propagation

Propagation is often achieved through cuttings.

Uses

Bacopa has been used in traditional Ayurvedic treatment for epilepsy and asthma. It is also used in Ayurveda for ulcers, tumors, ascites, enlarged spleen, indigestion, inflammations, leprosy, anemia,

and biliousness. Bacopa displays antioxidant and cell-protective effects. It also

inhibits acetylcholinesterase, activates choline acetyltransferase, and increases cerebral blood flow. In rats, bacoside A enhances antioxidation, increasing superoxide dismutase, catalase,

and glutathione peroxidase activities. Brahmi augments Th1 and Th2 cytokine production. Several

studies have suggested that Bacopa extracts may have protective effects in animal models

of neurodegeneration. There have also been preliminary clinical studies suggesting improvement of cognitive function in humans.

(30)

Local name: Napashak

Scientific name: Malva verticillata

Family: Malvaceae

Introduction

Malva verticillata, also known as the Chinese mallow is a species of the mallow genus Malva in

the family of Malvaceae found in East Asia. M. verticillata is an annual or biennial that grow up to

1.7 meters in high and can inhabit woodland areas of different soil types. In temperate climates, it flowers from July to September and the seeds from August to October. The flowers of the plant are self-fertile but can be also propagated by insects.

The plant was an important leaf vegetable in pre-Han Dynasty China and widely cultivated. Mallow is mentioned in Huangdi Neijing as one of the five consumable herbs which included

mallow, pea leaves, Allium macrostemon, Welsh onion and Garlic chives.

Malva is a genus of about 25–30 species of herbaceous annual, biennial, and perennial plants in the family Malvaceae (of which it is the type genus), one of several closely related genera in the family to bear the common English name mallow. The genus is widespread throughout the temperate,subtropical and tropical regions of Africa, Asia and Europe. The word "mallow" is derived from Old English "malwe", which was imported from Latin"malva", cognate with Ancient

Greek malakhē meaning "mallow", both perhaps reflecting a Mediterranean term. A number of

species, previously considered to belong to Lavatera, hae been moved to Malva.

Other names

Lapha shak

The leaves are alternate, palmately lobed. The flowers are from 0.5–5 cm diameter, with five pink or white petals.

(31)

Cultivation

Several species are widely grown as garden flowers, while some are invasive weeds, particularly in the Americas where they are not native.

Many species are edible as leaf vegetables. Known as ebegümeci in Turkish, it is used as vegetable

in Turkey in various forms such as stuffing the leaves with bulgur or rice or using the boiled leaves as side dish. Malva verticillata (Chinese; pinyin: dō_ngháncài_{, Korean:}_auk_{) is grown on a limited}

commercial scale in China; when made as a herbal infusion, it is used for its colon cleansing properties and as a weight loss supplement.

Cultivation

Very easily grown, short-lived perennials often grown as ornamental plants. Mild tasting young mallow leaves can be a substitute for lettuce, whereas older leaves are better cooked as a leafy green vegetable. The buds and flowers can be used in salads. Cultivation is by sowing the seeds directly outdoors in early spring. The seed is easy to collect, and they will often spread themselves by seed.

Uses

It leaves are used as vegetables in our country. In Catalonia (Southern Europe) they use the leaves to cure stinging nettles sting. Bodo tribals in Bodoland, Assam (Northeast India) cultivate a sub-species of malva and use it extensively in their traditional cuisine, although its use is not much known among

other people of India. Malva sp. leaves have been used in the traditional Austrian medicine internally

as tea or externally as baths for treatment of disorders of the skin, gastrointestinal tract and respiratory tract.

Local name: Moulovikochu

Scientific name: Xanthosoma atrovirens

Family: Araceae

Introduction

Xanthosoma is a genus of flowering plants in the arum family, Araceae. The genus contains about 50 species that are native to tropical America. Several are grown for their starchy corms, an important

(32)

food staple of tropical regions, known variously as malanga, otoy, otoe, cocoyam (or new cocoyam),

tannia, tannier, yautía, macabo, macal, taioba, dasheen, quequisque, ʻ_ape_{and (in Papua New}

Guinea) as Singapore taro (taro kongkong). Many other species (including especially X. roseum) are

used as ornamental plants, and in popular horticultural literature are known as ‘ape or elephant ear (from the purported resemblance of the leaf to an elephant's ear), although the latter name is sometimes also applied to members with similar appearance and uses in the closely related genera Caladium, Colocasia (i.e., taro), and Alocasia. The leaves of most Xanthosoma species are 40-200 cm long, sagittate (arrowhead-shaped) or subdivided into three or as many as 18 segments.

Unlike the leaves of Colocasia, those of Xanthosoma are usually not peltate- the upper v-notch

extends into the point of attachment of the leaf petiole to the blade.

Malanga is a root vegetable popular in the tropics and South America. In Florida, malanga is the

most popular form of cocoyam, which is a general name applied to several species of Xanthosoma. It

is also called yautia, cocoyam, eddo, coco, tannia, sato-imo, and Japanese potatoes. Leafy species of

Xanthosoma not grown for tubers are called belembe and calalous.

There are several different malangas: Malanga blanca (Xantyosoma sagittifikium), considered the

true malanga, which grows on dry land. Another is malanga amarillo (Xanthosoma atrovirens) which

grows in wet bog-like areas.

Other names

Kimpol, Mickey mouse taro, Mouse cup, Pocket plant, Yautia amarilla, Spoonflower, Ape (Ah-pay), Anyamanya cocoyam, Arvi, Calaloo bush, Camacho, Cara, Dasheen, Eddoes, Inhame, Inhame roxo, Keladi, Malanga amarilla, Malanga cabeza, Malanga blanca, Malanga islena, Malanga lila, Mangarito, New cocoyams, Old Cocoyam, Papa China, Red coco, Slippery dips, Suran, Taioba, Taioba, Talas, Tanier, Taioba roxa, Tannia, Taro Root, Yautia amarilla, Yautia blanca, Yautia lila.

The leaves of kimpol are blueish-green, the leaf tip is shaped like a small funnel. All parts, including the roots, are edible. A “Live Plant Germplasm” may be a hardy live plant, a whole tuber (bulb), or smaller plant offsets (mini-plants). What ships out on any given day depends on availability, where its going, size of the order vs. room left in the box, and possibly other factors. We prefer to ship live

plants in the 6-10″ size range, but can always ship out whole roots while that method isn’t preferred

unless the specimens are already rooting out. It can be unpredictable which ones rot completely vs. those that might offset a plant shoot or more and we prefer to keep the gamble on this end to minimize headaches for all.

(33)

Cultivation

Rhizome is the propagule. Full sun / partial shade; rich, well drained soil is preferable. Can be grown as a container plant; keep in frost free spots.

Uses

Domestication of Xanthosoma species (especially X. sagittifolium but also X. atrovirens, X.

violaceum, X. maffaffa, and others) is thought to have originated in northern lowland South America,

then spread to the Antilles and Mesoamerica. Today, Xanthosoma is still grown in all those regions,

but is especially popular in Cuba and Puerto Rico, where it is used in alcapurrias. It is grown in

Trinidad and Tobago, Guyana and Jamaica to make the popular callaloo dish. It is also grown in

West Africa, now a major producer, where it can be used as a replacement for yams in a popular

regional dish called fufu. Xanthosoma is also grown as a crop in the Philippines.

Traditionally, Xanthosoma has been a subsistence crop with excess sold at local markets, but in the

United States, large numbers of Latin American immigrants have created a market for commercial

production. In general, production has yet to meet demand in some areas. In Polynesia, Xanthosoma

(‘ape) was considered a famine food, used only in the event of failure of the much preferred taro

(kalo) crop. These cormels (like the corm) are rich in starch. Their taste has been described as earthy

and nutty, and they are a common ingredient in soups and stews. They may also be eaten grilled, fried, or puréed. The young, unfurled leaves of some varieties can be eaten as boiled leafy vegetables

or used in soups and stews. People with food allergies sometimes find malanga is a great

hypoallergenic flour alternative, because the proteins are less allergenic.

Local name: Data shak

Scientific name: Amaranthus oleraccus

Introduction

Amaranthus oleraccus is a cosmopolitan weed, spread over the world from the tropics to temperate areas such as Japan and Western Europe, in some areas reported as rather noxious. It probably

(34)

originates from the Mediterranean region. It has been recorded for many African countries, and

probably occurs throughout tropical Africa, from Senegal to Ethiopia, South Africa and the Indian Ocean islands. It is mostly a protected weed in backyards and home gardens, and sometimes produced for sale at the market. It is cultivated in Central Africa (Cameroon) and East Africa (Kenya, Uganda). The cultivated type probably originates from India where it still is an important vegetable. It is a popular home garden vegetable in south-eastern Europe, e.g. in Greece where it is used as a

substitute for spinach (Spinacia oleracea L.) during the hot dry summer months.

The genus Amaranthus comprises about 70 species, including at least 17 species with edible leaves.

Many local types and cultivars of Amaranthus blitum occur.

Cultivated types are larger, more erect and more succulent than weedy types. Chinese amaranth is a tropical vegetable native of South-East Asia that thrives in coastal areas during the summer months. It can be found at elevations between sea level and 800 m. Adapted to

low to medium humidity. Chromosome number of this plant is 2n = 34.

Other names

Chinese amaranth, Tampala, Chinese spinach, Yin-choy, Amaranth, Amarante, Bayam, Kulitis, Phti, Phak khom suan, Rau den, pigweed, purple amaranth (En), Amarante sauvage, amarante blette (Fr), Amaranto, bredo (Po), Mchicha (Sw).

Annual herb, small and stunted to rather tall and erect, up to 100 cm tall; stem simple or branched, glabrous. Leaves arranged spirally, simple without stipules; petiole 1–10 cm long; lamina angular ovate, 1–10 cm × 0.5–6 cm, shortly cuneate at base, notched at apex, entire, glabrous, green or more or less purple, pinnately veined. Inflorescence an axillary many-flowered cluster, forming a false spike at apex of plant, with male and female flowers intermixed; bracts up to 1 mm long. Flowers unisexual, subsessile, with 3(–5) tepals up to 1.5 mm long; male flowers with 3 stamens opposite tepals; female flowers with superior, 1-celled ovary crowned by (2–)3 stigmas. Fruit a subglobular to broadly ovoid-ellipsoid capsule c. 2 mm long, indehiscent or bursting irregularly, crowned by stigmas, 1-seeded. Seed lenticular, up to 1.5 mm in diameter, glossy dark brown to black.

Cultivation

Growing period annual, may be harvested 30-50 days from sowing or 15-20 days from transplanting. If the plant is cut back and not uprooted it may continue to grow for 120-300 days, and provide successive harvests. Vegetable amaranths grow well at day temperatures above 25°C and night

(35)

temperatures not lower than 15°C. Shade is disadvantageous except in cases of drought stress.

Amaranth is a quantitative short-day plant, which is an advantage in the subtropics where the generative stage is retarded during summer. Amaranths like fertile, well-drained soils with a loose structure. The mineral uptake is very high.

Propagation

The seed is larger than the seed of most other Amaranthus species with about 1000 seeds/g. In the

wild and in home gardens the seed of flowering plants scatters and gives rise to new plants automatically. In the dark, the seed may remain dormant for several years. It germinates when it

comes at the surface or in the upper soil layer of less than 3 cm. For market production Amaranthus

is normally grown as a sole crop on beds. It is also found in intercropping systems with food crops and in home gardens. The common practice in Uganda and in Western Kenya is to sow directly,

broadcast or in rows 15–20 cm apart, with a seed rate of 2–5 g/m2. The plants are uprooted after 4–5

weeks. Another cultivation method is sowing in a seedbed (nursery) 3–10 g/m2 and transplanting

after 2–3 weeks. From a nursery, the grower gets up to 1000 plantlets per m2 for transplanting. A plant density of 100–200 plants/m2 can be used for a once-over harvest whereas 25 plants/m2 are

appropriate for repeated cuttings. In Kenya, Amaranthus is sown in a mixed cropping with other

indigenous vegetables like Corchorus olitorius L., in rows 30 cm apart; the seed is mixed with sand

for easier sowing.

Uses

The main use of Amaranthus oleraccus is as a cooked leaf vegetable. In most African countries it is

collected as a pot herb from the wild, and is very much liked for its soft taste. Leaves are sometimes preserved by drying. Vegetable amaranths in general are recommended as a good food with medicinal properties for young children, lactating mothers and for patients with fever, haemorrhage, anaemia or kidney complaints. The leaves are used as a febrifuge and poultice to treat inflammations,

boils and abscesses. In Nigeria Amaranthus oleraccus is used as a medicine against lung disorders.

It is used as fodder but only as a rather moderate part of the daily portion.

Although perhaps best known as a weed, Amaranthus blitum is recognized as an easy-to-grow,

productive, tasty and nutritious vegetable. Research should focus on optimization of cultural practices (integrated pest management to avoid pesticide residues, plant nutrition) and on breeding for a better plant habit and a higher yield.