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

Kermath, Bennett and Pulsipher - Food Plants in the Americs
PORTUGUESE: bassourinha, tapixava, tupeiçaba, tupeiçava, tupiçaba,
tupixaba, vassoura, vassoura-de-botão, vassourinha, vassourinhada-Nossa-Senhora,
vassourinha-de-botão, vassourinha-doce,
vassourinha-mofina, vassourinha-santa, vassourinha-tupiçaba
SPANISH: anisillo, boroemia, cancharagua, escoba lisa, escobilla,
escobilla del Peru, hierba de dolor, mastuerzo, ñuñco pichana,
piqu pichana, tiatina
USES/NOTES: Plant is added to wells in parts of the West Indies to
impart a “cool” flavor to the water. Roots and leaves are
medicinal.
NATURAL RANGE: Neotropics
REFERENCES: Carneiro Martins 1989, IBGE 1980, Mabberley 1987, Mentz
et al. 1997, RNI 1996-2001, UFA/NYBG n.d., Uphof 1968, Voeks
1997, von Reis Altschul 1973
Secale cereale L.
FAMILY: Gramineae or Poaceae (grass)
ENGLISH: rye
PORTUGUESE: centeio
SPANISH: centeno, zecale
USES/NOTES: Seeds are the rye of international commerce, used in
cereals, breads, and beer and whiskey malts. Roasted seeds also
can be used like coffee and young sprouts are added to salads.
Also grown as a cover crop.
NATURAL RANGE: Southern Europe to central Asia
REFERENCES: Guia Rural n.d., Purseglove 1972, Steinkraus 1983,
Uphof 1968
Sechium edule (Jacq.) Sw. [syn. Chayota edulis Jacq.]
FAMILY: Cucurbitaceae (gourd)
ENGLISH: chayote, chocho, chow-chow, christophine, madeira marrow,
vegetable pear
PORTUGUESE: caxixe, chocho, chuchu, machucho, machuchu, maxixe,
maxixe francês, xuxu
SPANISH: achocha, achogcha, alchoncha, alicayota, apupú, ayote,
camochayote (root only), cayote, chavacano (root only), chayato,
chayota, chayote, chayotli, choko, choncho, chote, choyomostle
(root only), choyotestle (root only), chuchu, cidracayote,
cidrapapa, cidrayota, cidrayote, coasa (root only), echintal
(root only), güisayote, güisquil, huisquil, huisquila, ichintal
(root only), itzintal (root only), mirliton, pataste, patastilla,
tallote, tayota, uisquil, xuxu
USES/NOTES: Pear-shaped, light green, firm fruit is typically eaten
cooked as a vegetable, though it is also good raw, and is made
into wine called cidra in some Spanish-speaking areas. Starchrich
roots are harvested generally at the end of the growing
season when fruit and other edible parts have been exhausted,
vine tips are eaten as a vegetable, and flowers are eaten cooked
with often with eggs. Leaves are added to rose flower tea for
fevers in southern Mexico.
DRAFT - DO NOT DUPLICATE OR DISTRIBUTE
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