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ID 794
Crop ID Great Angelica
Part Leaves and petioles
Use Category Food
Notes When boiled in two lots of water they form a vegetable that strongly resemb... more
When boiled in two lots of water they form a vegetable that strongly resembles celery. They can be peeled and eaten in salads or blanched and cooked like asparagus
Metadata ID 2,184
ID 795
Crop ID Hemp Dogbane
Part Seed
Use Category Food
Notes It can be ground into a powder and used as a meal.
Metadata ID 2,299
ID 796
Crop ID Cape Water-hawthorn
Part Flower
Use Category Food
Notes The flowers are used as a flavouring
Metadata ID 2,346
ID 797
Crop ID Swamp Milkweed
Part Flower
Use Category Food
Notes The flower clusters can be boiled down to make a sugary syrup
Metadata ID 2,339
ID 798
Crop ID Showy Milkweed
Part Flower
Use Category Food
Notes Raw or cooked.They taste somewhat like peas.They can be used to thicken sou... more
Raw or cooked.They taste somewhat like peas.They can be used to thicken soups.
Metadata ID 2,337
ID 799
Crop ID Field Eryngo
Part Root
Use Category Food
Notes Used as a vegetable or candied and used as a sweetmeat
Metadata ID 2,220
ID 800
Crop ID Arracacha
Part Root
Use Category Food
Notes The roots are eaten boiled, as an ingredient in soups and stews, as a puree... more
The roots are eaten boiled, as an ingredient in soups and stews, as a puree, roasted or fried in slices.
Metadata ID 2,207
ID 801
Crop ID Arracacha
Part Leaf
Use Category Food
Notes The leaves are used in the same way as celery in raw or cooked salads.
Metadata ID 2,207
ID 802
Crop ID Wodier
Part Bark
Use Category Food
Notes The powdered bark is used as a flavouring.
Metadata ID 2,114
ID 803
Crop ID Wodier
Part Bark
Use Category Food
Notes The gum obtained from the trunk is often used in confectionery
Metadata ID 2,114
ID 804
Crop ID Swamp Corkwood
Part Leaf
Use Category Food
Notes NULL
Metadata ID 1,978
ID 805
Crop ID Ajwain
Part Seed
Use Category Food
Notes Sweeter than oil of thyme, it is used as a flavouring
Metadata ID 2,201
ID 806
Crop ID Ajwain
Part Fruit
Use Category Food
Notes The fruit is usually dried, then roasted and ground into a powder before be... more
The fruit is usually dried, then roasted and ground into a powder before being used as a spice
Metadata ID 2,201
ID 807
Crop ID Finger Root
Part Fruit
Use Category Food
Notes The Fruit are yellow when ripe and have a sweet pulp which is widely eaten.
Metadata ID 2,180
ID 808
Crop ID Jamun
Part Fruit
Use Category Food
Notes Eaten fresh
Metadata ID 1,974
ID 809
Crop ID Kimpul
Part Root
Use Category Food
Notes They can be peeled, then used in stews, custards and pancakes
Metadata ID 2,383
ID 810
Crop ID Kimpul
Part Leaves and petioles
Use Category Food
Notes Young leaves and petioles - chopped, then cooked and eaten as a spinach
Metadata ID 2,383
ID 811
Crop ID Taro
Part Leaf
Use Category Food
Notes Young leaves - cooked. Some varieties of taro are grown for their leaves, w... more
Young leaves - cooked. Some varieties of taro are grown for their leaves, which are very nutritious. They are either used to wrap other food that is baked, or are used as spinach. The leaves must be cooked before eating in order to destroy the calcium oxalate crystals.
Metadata ID 2,418
ID 812
Crop ID Ivy Gourd
Part Fruit
Use Category Food
Notes NULL
Metadata ID 1,978
ID 813
Crop ID Swamp Taro
Part Tuber
Use Category Food
Notes The starchy, underground tubers of C. merkusii are edible after thorough co... more
The starchy, underground tubers of C. merkusii are edible after thorough cooking.
Metadata ID 2,417

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