Solanum erythracanthum
Boj. ex Dunal
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(c) Guy Eric Onjalalaina, some rights reserved (CC BY-NC), uploaded by Guy Eric Onjalalaina
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(c) David Rabehevitra, some rights reserved (CC BY-NC), uploaded by David Rabehevitra
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Description
A shrub. It grows 1 m tall. It has prickles. The leaves are simple and 2-5 cm long by 1-2.5 cm wide. The fruit is a round berry 8-9 mm across. They are green but become orange to red when ripe.
Edible Uses
Both the leaves and fruit are edible.
Medicinal Uses
The dried leaves are smoked as a cigarette to treat asthma. A leaf decoction is taken as an antidiuretic. A root infusion is taken as a sedative. The fruit is eaten as an appetizer.
Known Hazards
Although providing many well-known foods for people, including the potato, tomato, pepper and aubergine, most species in this genus also contain toxic alkaloids. Whilst these alkaloids can make the plant useful in treaing a range of medical conditions, they can also cause problems such as nausea, vomiting, salivation, drowsiness, abdominal pain, diarrhoea, weakness and respiratory depression. Unless there are specific entries with information on edible uses, it would be unwise to ingest any part of this plant.
Distribution
A tropical plant. In Madagascar it grows from sea level to 1,000 m above sea level.
Where It Grows
Africa, East Africa, Madagascar,
Propagation
Seed - sow in trays in a nursery. Prick out the seedlings into individual pots when they are large enough to handle and grow them on fast. Plant them out when 10cm or more tall. Cuttings of half-ripe wood. Very easy, the cuttings root within a couple of weeks.
Other Uses
The plant is used to make a live fence in southern Madagascar.
Notes
There are about 1400 Solanum species.
References (3)
- Jardin, C., 1970, List of Foods Used In Africa, FAO Nutrition Information Document Series No 2.p 102
- Martin, F.W. & Ruberte, R.M., 1979, Edible Leaves of the Tropics. Antillian College Press, Mayaguez, Puerto Rico. p 220
- Terra, G.J.A., 1973, Tropical Vegetables. Communication 54e Royal Tropical Institute, Amsterdam, p 73
