Edible Medicinal And Non-Medicinal Plants

This book continues as volume 2 of a multi-compendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh, cooked or processed into other food products, or used as vegetables, spices, stimulants, pulses, edible oils and beverages. It encompasses about 100 species from the following families: Clusiaceae, Combretaceae, Cucurbitaceae, Dilleniaceae, Ebenaceae, Euphorbiaceae, Ericaceae and Fabaceae. The edible species dealt with in this work include to a larger extent lesser-known, wild and underutilized crops and also common and widely grown crops. To help in identification of the plant, edible parts and food products more than 400 coloured illustrations are included.As in the first volume, topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant parts and uses; plant botany; nutritive and medicinal/pharmacological properties with up-to-date research findings; traditional medicinal uses; other non-edible uses; and selected/cited references for further reading. This volume has separate indices for scientific and common names; and separate scientific and medical glossaries. As in the first volume, topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant parts and uses; plant botany; nutritive and medicinal/pharmacological properties with up-to-date research findings; traditional medicinal uses; other non-edible uses; and selected/cited references for further reading. This volume has separate indices for scientific and common names; and separate scientific and medical glossaries.

Klappentext
This book continues as volume 2 of a multi-compendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh, cooked or processed into other food products, or used as vegetables, spices, stimulants, pulses, edible oils and beverages. It encompasses about 100 species from the following families: Clusiaceae, Combretaceae, Cucurbitaceae, Dilleniaceae, Ebenaceae, Euphorbiaceae, Ericaceae and Fabaceae. The edible species dealt with in this work include to a larger extent lesser-known, wild and underutilized crops and also common and widely grown crops. To help in identification of the plant, edible parts and food products more than 400 coloured illustrations are included.As in the first volume, topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant parts and uses; plant botany; nutritive and medicinal/pharmacological properties with up-to-date research findings; traditional medicinal uses; other non-edible uses; and selected/cited references for further reading. This volume has separate indices for scientific and common names; and separate scientific and medical glossaries. As in the first volume, topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant parts and uses; plant botany; nutritive and medicinal/pharmacological properties with up-to-date research findings; traditional medicinal uses; other non-edible uses; and selected/cited references for further reading. This volume has separate indices for scientific and common names; and separate scientific and medical glossaries.

Inhalt
Introduction.- Clusiaceae.- Combretaceae.- Cucurbitaceae.- Dilleniaceae.- Ebenaceae.- Ericaceae.- Euphorbiaceae.- Fabaceae.

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