Bauhinia esculenta Burch. Leguminosae.
South Africa. The root is sweet and nutritious.
Bauhinia lingua DC.
Moluccas. This species is used as a vegetable.
Bauhinia malabarica Roxb.
East Indies and Burma. The acid leaves are eaten.
Bauhinia purpurea Linn.
East Indies, Burma and China. The flower-buds are pickled and eaten as a vegetable.
Bauhinia tomentosa Linn. St. Thomas' Tree.
Asia and tropical Africa. The seeds are eaten in the Punjab, and the leaves are eaten by natives of the Philippines as a substitute for vinegar.
Bauhinia vahlii Wight & Arn. Maloo Creeper.
East Indies. The pods are roasted and the seeds are eaten. Its seeds taste, when ripe, like the cashew-nut.
Bauhinia variegata Linn. Mountain Ebony.
East Indies, Burma and China. There are two varieties, one with purplish, the other with whitish flowers. The leaves and flower-buds are eaten as a vegetable and the flower-buds are often pickled in India.