Grewia monticola

Description

A small tree which loses its leaves during the year. It grows up to 6 m tall. The branches are spreading and weeping. The young flexible branches are covered with reddish hairs. The leaves are 2.5-10 cm long and 5 cm wide. The leaves are oval. The base is often unequal-sided. They have dense white hairs. The edges of the leaves have irregular teeth. The flowers are on long stalks in the axils of leaves. They are yellow or orange and star like. They are 0.8-1.3 cm across. The fruit are round and with 2 lobes. The fruit is yellow when ripe. It is covered with bristly hairs. It is edible.

Edible Uses

The ripe fruit can be eaten raw, added to porridge, sun-dried, or fermented for alcoholic drinks. The leaves can be brewed as tea.

Traditional Uses

The fruit are eaten raw when ripe. They are also used in porridge. They are also sundried. The fruit are used for alcoholic drinks.

This uses section is brief — help expand it

Medicinal Uses

Grewia species are valued in many cultures for their medicinal virtues. The main medicinal action appears to come from the mucilage that is found in the leaves, stems and roots, which has been shown to have soothing and healing properties. Taken internally it is often used as a remedy for diarrhoea and dysentery, for example, whilst externally it is applied to wounds, cuts, ulcers, irritations etc. The plant can be taken as a simple infusion or decoction, or it can be applied topically as a poultice of the plant, or the mucilage can be extracted from the plant, if required, by maceration and then decoction. . The root is emetic.

Distribution

A tropical plant. It can withstand frost and drought. It grows at a wide range of altitudes. It grows on a range of soils. It grows in areas with an annual rainfall below 1,000 mm. It grows between 20-1,980 m above sea level. In Zimbabwe it grows between 580-1,530 m above sea level. It can grow in arid places.

Where It Grows

Africa, Botswana, East Africa, Eswatini, Malawi, Mozambique, Namibia, South Africa, Southern Africa, Swaziland, Tanzania, Zambia, Zimbabwe,

Cultivation

Plants are easily raised from seed. Seeds should be collected from ripe fruit off the tree. The pulp is removed and the seeds are dried in the shade. Seedlings are transplanted at the 4 leaf stage but care must be taken of the taproot.

Propagation

Seed - we have no specific information for this species but seed of this genus is generally best sown as soon as it is ripe. Stored seed has a hard seedcoat and 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!), allowing the mix to cool somewhat and then leaving it in a warm place to soak for 12 - 24 hours. Sow the seeds in situ or in a nursery seedbed or trays - do not allow the compost to become dry. Germination and early growth are usually quite quick. Cuttings - best taken with a heel.

Other Uses

The wood is used for making walking sticks and assegai handles.

Production

Trees grow quickly.

Other Information

The fruit are popular.

Notes

There are about 200 Grewia species. They are mostly tropical. The fruit of most may be edible. These were in the Sparrmanniaceae and the Tiliaceae.

Synonyms

Also Known As

Asegaai wood, Bakwani, Ibusu, Ibuzu, Mapasassoco, Mkelekele, Mkoma, Mokwani, Mubura, Muguramhanda, Munjiri, Mupimbiri, Murabva, Murapfa, Mutewa, Mutongoro, Muwana, Muwhana, Mwingili, Ngiri, Nsihani, Sehana, Silver raisin, T'a:dza, Umhlamounze, Umhlampunzi, Umpumpulwane, Umsipune, Untewa, Untogola, Vaalrosyntjiebos

References (27)

• Drummond, R. B., 1981, Common Trees of the Central Watershed Woodlands of Zimbabwe, National Herbarium Salisbury. p 136
• Fowler, D. G., 2007, Zambian Plants: Their Vernacular Names and Uses. Kew. p 45
• Fox, F. W. & Young, M. E. N., 1982, Food from the Veld. Delta Books. p 353
• http://www.fao.org/forestry/25323-096344a3de335832e8f363c3ac5184a66.pdf
• Le Houerou, H. N., (Ed.), 1980, Browse in Africa. The current state of knowledge. International Livestock Centre for Africa, Ethiopia. p 163

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