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Abelmoschus esculentus (L - the University of Maine at Fort Kent

Abelmoschus esculentus (L - the University of Maine at Fort Kent

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Kerm<strong>at</strong>h, Bennett and Pulsipher - Food Plants in <strong>the</strong> Americs<br />

Oxalis tuberosa Molina [syn. O. cren<strong>at</strong>a Jacq.]<br />

FAMILY: Oxalidaceae (wood-sorrel)<br />

ENGLISH: kao, oca, oka, oxalis, Peruvian oca, Peruvian oka, New<br />

Zealand yam, sorrel<br />

PORTUGUESE: azedinha-tuberosa<br />

SPANISH: agrillo, aipilla, apilja, apilla, apio blanco, bueno<br />

grillo, chulco (green vegetable only), ciuva, cuíba, huisisai,<br />

ibia, ibias, macachin, miquichi, oca, occa-occa, papa extranjera,<br />

papa roja, quiba, vinagrilo<br />

USES/NOTES: This Andean endemic plant has been cultiv<strong>at</strong>ed for<br />

perhaps 4,000 years for its medium-sized, variously colored<br />

tubers, which are e<strong>at</strong>en raw, boiled, steamed, or roasted.<br />

Numerous varieties exist, some <strong>of</strong> which are ra<strong>the</strong>r sweet.<br />

Dehydr<strong>at</strong>ed tubers are called chuña in parts <strong>of</strong> <strong>the</strong> plant’s n<strong>at</strong>ive<br />

range. Leaves are also edible.<br />

NATURAL RANGE: Peruvian and Bolivian Andes, possibly to Colombia<br />

REFERENCES: Brücher 1989, Estrella 1991, IBGE 1980, Kay 1973, King<br />

1987, King 1988, King and Gersh<strong>of</strong>f 1987, León 1987, Martins 1976,<br />

Naranjo 1991, NRC 1989, Soukup 1970, Sperling and King 1990,<br />

Terra 1966, Yamaguchi 1983<br />

Oxalis violacea L. [syn. Acetosella violacea (L.) Kuntze]<br />

FAMILY: Oxalidaceae (wood-sorrel)<br />

ENGLISH: purple wood-sorrel, sheep sorrel, violet wood-sorrel<br />

USES/NOTES: Tart leaves, roots, and <strong>at</strong>tractive pinkish-purple<br />

flowers are e<strong>at</strong>en raw or cooked. Three-lobed, shamrock-like<br />

leaves also may be steeped to make a tea-like beverage. The<br />

plant’s sourness derives from small amounts <strong>of</strong> oxalic acid, <strong>the</strong><br />

same compound th<strong>at</strong> renders some plants, like rhubarb, deadly, if<br />

not properly prepared.<br />

NATURAL RANGE: Much <strong>of</strong> North America, exclusive <strong>of</strong> Florida, perhaps<br />

beyond North America, now widely n<strong>at</strong>uralized<br />

REFERENCES: Bailey Hortorium 1976, Denton 1973, Fernald 1950,<br />

Foster 1958, Kerm<strong>at</strong>h (notes), Kindscher 1987, Morton 1976a,<br />

Peterson 1977, Yanovsky 1936<br />

Oxydendrum arboreum (L.) DC.<br />

FAMILY: Ericaceae (he<strong>at</strong>h)<br />

ENGLISH: sorrel tree, sourwood, tree sorrel, titi<br />

USES/NOTES: Sour leaves can be added to salads or chewed to quench<br />

thirst. Flowers are <strong>the</strong> source <strong>of</strong> sourwood honey <strong>of</strong> Appalachia.<br />

NATURAL RANGE: Eastern U.S. to nor<strong>the</strong>rn Florida<br />

REFERENCES: Bailey Hortorium 1976, Nelson 1996, Uph<strong>of</strong> 1968,<br />

Yanovsky 1936<br />

Oxyrhynchus volubilis Brandegee<br />

FAMILY: Fabaceae or Leguminosae subfam. Papilionoideae (bean or<br />

pea)<br />

SPANISH: wal pooy<br />

USES/NOTES: Seeds are e<strong>at</strong>en cooked.<br />

DRAFT - DO NOT DUPLICATE OR DISTRIBUTE<br />

527

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