Begonia.
Botanical name:
Begonia barbata Wall. Begoniaceae. Begonia.
East Indies and Burma. The leaves, called tengoor, are eaten by the natives as a pot-herb. Hooker says the stems of many species are eaten in the Himalayas, when cooked, being pleasantly acid. The stems are made into a sauce in Sikkim.
Begonia cucullata Willd. Begonia.
Brazil. The leaves are used as cooling salads.
Begonia malabarica Lam. Begonia.
East Indies. Henfrey says the plants are eaten as pot-herbs.
Begonia picta Sm. Begonia.
Himalayas. The leaves have an acid taste and are used as food.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.
