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Grewia.

Grewia asiatica Linn. Tiliaceae.

East Indies. This plant is cultivated in India, says Brandis, for the small, not very succulent, pleasantly acid fruit. The bark of this tree is also employed for making rope. Masters says the small, red fruits, on account of their pleasant, acid taste, are commonly used in India for flavoring sherbets. Firminger says the pea-sized fruits, with a stone in the center, are sour and uneatable. The berries have a pleasant, acid taste and are used for making sherbets.

Grewia hirsuta Vahl.

Tropical Asia. A shrub or small tree whose pleasant, acid fruit is much used for making sherbets.

Grewia megalocarpa Beauv.

Tropical Africa. The black fruit is edible.

Grewia oppositifolia Buch.-Ham.

Hindustan. The berries have a pleasant, acid taste and are used for sherbets. They are also eaten.

Grewia pilosa Lam.

East Indies and tropical Africa. The fruit of a shrub, probably this, is called karanto on the Bassi hills of India and is eaten.

Grewia populifolia Vahl.

East Indies and tropical Africa. The fruit, with a scanty but pleasant pulp, is eaten in Sind, where it is called gwigo. In the Punjab, it is called gangee.

Grewia salvifolia Heyne.

East Indies. The small, dry, subacid fruit is eaten in India.

Grewia sapida Roxb.

Himalayan region. This plant bears a small but palatable fruit, much used for sherbets.

Grewia scabrophylla Roxb.

Himalayan region and Burma. The fruit, the size of a gooseberry, is eaten in India and is used for sherbets.

Grewia tiliaefolia Vahl.

Tropics of Asia and Africa. Its drupe, the size of a pea, is of an agreeable, acid flavor.

Grewia villosa Wild.

East Indies. The fruit is of the size of a cherry, with a sweet, edible pulp and is eaten in India.


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



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