Eriosema rhodesicum

R. E. Fr.

Fabaceae Edible: Root ?

gbif· cc-by

Royal Botanic Gardens, Kew

gbif· cc-by-nc-sa

MBG

gbif· cc-by

Royal Botanic Gardens, Kew

Description

An erect herb. It has several unbranched stems. It grows 30 cm high It has a woody rootstock. The roots bear tubers 1 cm across and 2-4 cm long.

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Edible Uses

The roots and tubers are eaten.

Distribution

It is a tropical plant. It grows in annually burnt upland grass savannah and rocky hillsides.

Where It Grows

Africa, Angola, Burundi, Cameroon, Central Africa, Congo, East Africa, Ghana, Malawi, Mozambique, Nigeria, Rwanda, West Africa, Zambia, Zimbabwe,

Cultivation

This species has a symbiotic relationship with certain soil bacteria; these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Propagation

Like many species within the family Fabaceae, once they have ripened and dried the seeds of this species may benefit from scarification before sowing in order to speed up and improve germination. This can usually be done by pouring a small amount of nearly boiling water on the seeds (being careful not to cook them!) and then soaking them for 12 - 24 hours in warm water. By this time they should have imbibed moisture and swollen - if they have not, then carefully make a nick in the seedcoat (being careful not to damage the embryo) and soak for a further 12 hours before sowing.