Berchemia floribunda

(Wall.) Brongn.

Rhamnaceae Edible: Fruit, Leaves, Root, Leaves - tea 459 iNaturalist observations

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iNaturalist· cc-by-nc

Description

A large twining shrub. The twigs are cylinder shape and tapering. The leaves are 5-12 cm long by 3-4 cm wide. They are narrowly oval. They are more pale underneath. The flowers are in tufts of 3-6. They are in large groups 12-15 cm long at the ends of branches. The fruit is fleshy and 8-20 mm long. The seed is covered in a hard coat and is flattened and smooth.

Edible Uses

The roots are cooked with pig feet or egg. The leaves are used as a vegetable or brewed as tea. The fruit is also edible.

Traditional Uses

The root is cooked with pig feet or egg. The leaves are used as a vegetable.

This uses section is brief — help expand it

Medicinal Uses

No medicinal uses recorded in available data.

Distribution

It is a tropical plant. It grows in mountain forests and the edges of forests below 2,600 m in China. In Sichuan and Yunnan.

Where It Grows

Asia, Bangladesh, Bhutan, China, Himalayas, India, Indochina, Korea, Laos, Myanmar, Nepal, Northeastern India, Pakistan, SE Asia, Sikkim, Taiwan, Thailand, Tibet, Vietnam,

Notes

There are 12 Berchemia species.

Synonyms

Ziziphus floribunda Wall.

Also Known As

Amili, Helonia, Kala lag, Kouloi, Rungyeong rik, Sugreekung, Year ao, Year-ow

References (6)

Altschul, S.V.R., 1973, Drugs and Foods from Little-known Plants. Notes in Harvard University Herbaria. Harvard Univ. Press. Massachusetts. no. 2627
Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 71
Ann. Sci. Nat., Bot. ser. 1, 10:357. 1826
Gangwar, A. K. & Ramakrishnan, P. S., 1990, Ethnobotanical Notes on Some Tribes of Arunachal Pradesh, Northeastern India. Economic Botany, Vol. 44, No. 1 pp. 94-105
Hu, Shiu-ying, 2005, Food Plants of China. The Chinese University Press. p 528

Show all 6 references

Murtem, G. & Chaudhrey, P., 2016, An ethnobotanical note on wild edible plants of Upper Eastern Himalaya, India. Brazilian Journal of Biological Sciences, 2016, v. 3, no. 5, p. 63-81.