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Gnetum gnemon.

Botanical name:

Gnetum gnemon Linn. Gnetaceae.

Malay. The seeds are eaten in Amboina, roasted, boiled or fried, and the green leaves are a favorite vegetable, cooked and eaten as spinach.


Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.



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