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.

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