Acanthochiton wrightii, Torr. North America (Arizona): greens eaten by Native American Hopi group. Ref. CASTETTER, HOUGH, MINNIS, WHITING.
Achyranthes aspera, Jacq.; L.; Wall. India (area not specified): leaves boiled and eaten mixed with salt and chili peppers (i.e. Capsicum sp. [SOLANACEAE]). (Deccan): leaves and seeds eaten. Rajasthan (Jaisalmer district): unspecified portion of plant eaten. (Rajasthan, western; Madras Presidency): leaves eaten as vegetable. Soil type favored by plant: sandy. Vernacular names - Bombay Presidency: Nasik district, Baghan: Agudha. Ahmednagar district: Akola: Aga. Khandesh district, Pimpalner: Agarda. Surat district, Mandvi: Lanjeta. Rajasthan, Jaisalmer district: Andi-jaro. Rajasthan (western): Unda kanta, Latjira. Tamil: Nahi ooroovie keeray. Telugu: Ooteraynie. Ref. BHANDARI, GAMMIE; GUPTA & KANODIA, SAXENA; SHANKARNARAYAN & SAXENA, SHORTT, WATT.
Achyranthes bidentata, L. China: leafy shoots edible. Cultivated in north China and Szechuan. Moluccas: young leaves eaten. Vernacular name: Chaff-flower. Ref. READ.
Aerva javanica, Juss. (syn. Aerva tomentosa, Lam.) India: leafy shoots of young plants used in curry. Entire plant occasionally resorted to as a famine food. Chemical composition (after Hooper): Fat = 3.15% (dry). Albumenoids = 20.12% (dry). Carbohydrates = 36.10% (dry). Ash = 22.48% (dry). Fibre: = 18.15% (dry). Nitrogen = 3.22% (dry). Phosphoric acid = .70% (dry). Silicates = 6.33% (dry). Ref. HOOPER.
Aerva lanata, Juss. India (Deccan): leaves eaten. Altitude: up to 3000 feet. Vernacular names - Bengali: Chaya. Rajasthani: Bhui. Sindhi: Bhui, Jari. Punjabi: Bui -kaltan (flowers as sold in bazaars). Duk.: Kul -ke -jar, Khul. Trans-Indus: Asmei, Spirke, Sasai. Marathi: Kapu -madhura. Tamil: Sirru -pulay -vayr. Telugu: Pinde-conda, Pindi-chetter. Sanskrit: Astmabayda. Ref. HOOPER.
Alternanthera sessilis, Lem.; R. Br. (syn.Telanthera amoona, Regel). India (Bengal): leaves cooked and eaten; (Madras Presidency): leaves used as greens; (Garhwal Himalayas): shoots, including stem eaten. Chemical composition (after Hooper): Water = 70.40% (fresh). Fat = 3.65% (dry). Albumenoids = 16.35% (dry). Carbohydrates = 47.99% (dry). Fibre = 11.47% (dry). Ash = 20.54% (dry). Nitrogen = 2.60% (dry). Phosphoric acid = .52% (dry). Silicates = 6.16% (dry). Vernacular names - Bengali: Salanchi-sak, Gamudi-sag, Chakai-saranch, Phol-saranchi, Muti (Moti )sag, Gathni (Girni )sag. Telugu: Madanaganti, Ponnaganti. Tamil: Poonanghucunny keeray. Kannada: Honogone sopu. Singhalese: Mokunnu-wanna. Ethnomedical use - Ceylon: leaves eaten to increase lactation Ref. GAMMIE, GUPTA, HOOPER, SHORTT, WATT.
Amaranthus blitum, L. China: stems and leaves eaten. Chemical composition: Protein = 3.88%. Fat = 1.1%. Carbohydrate = 9.8%. Ash = 3.2%. Calcium = 323mg%. Iron = 8.3mg%. Reported very rich in vitamins A and C, and rich in vitamin B1. Vernacular name: Wild Amaranth. Ref. READ.
Amaranthus campestris, Willd. India (Madras Presidency): used as greens. Vernacular names - Tamil: Siru keeray. Telugu: Teseri kura. Ref. SHORTT.
Amaranthus frumentaceous, Buch.-Ham. India (Madras Presidency): leaves eaten as greens; seeds prepared into meal. Vernacular names - Tamil: Poong keeray. Telugu:Tola kura. Ref. SHORTT.
Amaranthus gangeticus, L; Wall. (syn. Amaranthus tristis, L.). India (Ajmir-Merwara): fruits [sic] eaten; (Bhartpur): stems eaten; leaves boiled in water, and mixed with salt and chili powder. Also cultivated as a pot-herb throughout India and sold in bazaars year-round. China: stems and leaves eaten. Chemical composition (Chinese sample): Protein = 3.5%. Fat = 0.24%. Carbohydrate = 6.6%. Reported rich in Vitamin A, with moderate amounts of Vitamins B1 and C. Chemical composition (after Hooper) (Green variety, April [Indian sample]): Water = 90.6% (fresh). Fat = 4.30% (dry). Albumenoids = 27.61% (dry). Fibre = 7.85% (dry). Ash = 23.98% (dry). Carbohydrates = 36.26% (dry). Nitrogen = 4.42% (dry). Phosphoric acid = 1.47% (dry). Silicates = 2.58% (dry). (Green variety, November): Water = 82.60% (fresh). Fat = 4.50% (dry). Albumenoids = 25.72% (dry). Carbohydrates = 36.84% (dry). Fibre = 11.89% (dry). Ash = 21.05% (dry). Nitrogen = 4.12% (dry). Phosphoric acid = 1.35% (dry). Silicates = 2.20%. (Red variety, April): Water (fresh) = 91.0%. Fat = 5.34% (dry). Albumenoids = 25.46% (dry). Carbohydrates = 34.71% (dry). Fibre = 6.96% (dry). Ash = 27. (dry). Nitrogen = 4.07% (dry). Phosphoric acid = 1.56% (dry). Silicates =1.97% (dry). (Red variety, November): Water = 84.5% (fresh). Fat = 3.77% (dry). Albumenoids = 24.75% (dry). Carbohydrates = 37.90% (dry). Fibre = 11.55% (dry). Ash = 22.03% (dry). Nitrogen = 3.96% (dry). Phosphoric acid = 1.53% (dry). Silicates = 1.57% (dry). Vernacular names - Hindi: Lal-sag. Bengali: Dengo, Dengua-sag; Ranga-sag; [red variety]: Konkarung sag; [green variety]: Notiya sag, Notay sag. Assam: Ranga sak Santal: Arak, Gandhari. Uttar Pradesh: Lal sag, Chulai. Rajasthani: Lalru, Chalai, Chaulai. Punjabi: Bathua. Baglan, Nasik district, Bombay Presidency: Math, Mathla. Pimpalner, Khandesh district, Bombay Presidency: Gotala matala. Sangamner, Ahmednagar district, Bombay Presidency: Ran math. Indi, Bijapur district: Harawi. Ref. HOOPER, READ.
Amaranthus gracilis, Desf. India (Western Rajasthan): leaves used as greens. Soil type favored by plant: medium heavy. Vernacular names: Chandlai, Cholai. Ref. GUPTA & KANODIA; SHANKARNARAYAN & SAXENA.
Amaranthus hybridus, L. India (Western Rajasthan): leaves and tender stems used as greens. Vernacular name: Lal Cholai. Ref. SAXENA, SHANKARNARAYAN & SAXENA.
Amaranthus hybridus, L. ssp. cruentus Thell. var. paniculatus (L.) Thell. India (Rajasthan, western ): leaves eaten as greens; seeds eaten mixed with other grains. Vernacular name: Lalchulai. Ref. GUPTA & KANODIA.
Amaranthus mangostanus, L. India: entire plant used for curry. Vernacular names - Bengali: Marsa, Tharhiya. Telugu: Ansong, Kaagap-napi, Chilaka-thorta-kura. Ali-Rajpur, C.I.: Chawalai. Japan: leaves eaten boiled, sometimes salted. Ref. HOOPER, UPHOF.
Amaranthus oleraceus, L.; Rodsch.; Roxb. India (Deccan): herb [sic] eaten. Ref. WATT.
Amaranthus paniculatus, L.; Wall. India: herb eaten; (Garhwal Himalayas): nuts [sic] eaten; seeds used for making flour; (Rajahmundry): roots eaten. Vernacular name - Rajahmundry): Peruthorla-korla. Ref. GUPTA, HOOPER, WATT.
Amaranthus polygamus, L. India, South Asia: plant cultivated as pot-herb. In Bombay, leaves boiled in water and mixed with salt and chili peppers. Chemical composition (after Hooper): Water (fresh) = 53.30% (dry). Fat = 3.45% (dry). Albumenoids = 21.77% (dry). Carbohydrates = 39.02% (dry). Fibre = 10.36% (dry). Ash = 25.40% (dry). Nitrogen = 3.48% (dry). Phosphoric acid = 1.52% (dry). Silicates = 6.90% (dry). Vernacular names - Indi, Bijapur district, Bombay Presidency:Tandulja, Tandali, Pandi. Hindi: Chumlar-sag, Cholai-ka-bhaji. Bengali: Champa-natiya, Lal-champa-natiya, Adro. Telugu: Doggali-kura. Rajasthani: Sag chaulai. Ref. GAMMIE, HOOPER.
Amaranthus spinosus, L. India. The plant is widely distributed but is found chiefly in Bengal and Malabar. The leaves make a good pot-herb, though the sharp spines in their axils are troublesome to remove. It is a regular dietary item of the Bhils in Central India. The fruit [sic] and leaves are eaten in Alwar, Rajputana; Bombay (Khandesh district, Bombay Presidency), and Balasore, in Bengal; (Madras Presidency): leaves eaten as greens. (Western Rajasthan): leaves eaten and tender stems eaten as greens. (Garhwal Himalayas): leaves boiled and eaten as vegetable. Chemical composition (after Hooper): Water = 52.10% (fresh). Fat = 2.21% (dry). Alblumenoids = 19.43% (dry). Carbohydrates = 38.35% (dry). Fibre = 19.82% (dry). Ash = 20.20% (dry). Nitrogen = 3.11% (dry). Phosphoric acid = 1.13% (dry). Silicates = 1.90% (dry). Vernacular names - Bengali: Kanta-nati, Kanta -nutia, Kanta-maris, Kuil rakha. Assam: Kanta-notiya, Kanta khudra. Santal: Janum - arak. Marathi: Kanti-mat. Bombay Presidency: Katla-matla. Guz: Kanta-nu<-dant. Rajputana: Gojh, Cholai, Katarsa, Labrah. Rajasthan (western): Jangli cholai. Uttar Pradesh: Kanta-chulai, Katili-chouraie. Tamil: Mullu kirai. Telugu: Mulugoranta, Mundla-tota-kura, Mullu -thorta-kora, Nalla-doggali, Erra -mulu -goranta. Malabar: Mullan-chira. Kannada: Mullu-dantu, Mulhara-vesoppu. Sanskrit:Tenduliya. Burmese: Hinka-noe suba, Hinnoe-suba. English: Prickly Amaranth. Ref. GUPTA, HOOPER, SAXENA, SHORTT, WATT.
Amaranthus tenuifolius, Roxb.; Willd.; Wall. India (Madras Presidency): [leaves?] eaten as greens. Vernacular names - Tamil: Katoo Siroo keeray. Telulgu: Doggali kura. Ref. SHORTT.
Amaranthus tricolor, L. China: stems and leaves eaten. Vernacular name: Red Amaranth. Ref. READ.
Amaranthus tristis, L.; Wall. India (Madras Presidency): eaten as greens. Vernacular names - Tamil: Kupei keeray. Telugu: Kayyatota kura. Ref. SHORTT.
Amaranthus viridis, L. (syn. Euxolus viridis, Moq.). Pan-India: not cultivated, but used as a pot-herb, especially in Telugu-speaking areas, when other pot-herbs are unavailable. Australia: leaves boiled and eaten. Chemical composition (after Hooper): Fat = 3.76% (dry). Albumenoids = 26.36% (dry). Carbohydrates = 38.12% (dry. Fibre = 10.04% (dry). Ash = 22.72% (dry). Nitrogen = 4.06% (dry). Phosphoric acid = 1.09% (dry). Silicates = 2.84% (dry). Ref. HOOPER, MAIDEN.
Bosea amherstiana, Hook. f. India (Garhwal Himalayas): young shoots fried in butter and eaten; fruit eaten raw. Ref. GUPTA.
Celosia argentea, L. India: as for Celosia cristata, L. (q.v.) Leaves also boiled and mixed with salt and chili peppers. Plant thrives on high-lying múrúm soils. Gammie (1903. P. 186) writes: "By selection, it could probably be rapidly improved and stripping the plants for bhaji does not appear to affect the out-turn of seed, which ought also to be valuable for food." (Western Rajasthan): leaves eaten. It ia a common weed of bajra (millet) fields. China: leaves and shoots eaten. Contains nitre which makes them diuretic. Vernacular names - Bombay Presidency ("universally"): Kurdu. Bombay Presidency: Nasik district, Malegaon: Kundru. Khandesh district, Pimpalner: Kunjru. Surat district, Mandvi: Limdi. Bijapur district, Badami and Sindgi: Hani. Ahmedabad district, Modesa:Tambadi. Rajasthan (western): Murga Kalgi, Safed-murga, Mokhmal. English: Wild Cockscomb. Ref. GAMMIE; GUPTA & KANODIA, HOOPER, READ, SAXENA; SHANKARNARAYAN & SAXENA, WATT.
Celosia cristata, L. India: used as a famine food in Hamirpur, Uttar Pradesh; Panch Mahals, Bombay Presidency, Madras Presidency: leaves and young shoots eaten as greens. Vernacular names - Hindi: Kokan, Pila murghka, Lal murghka. Bengali: Lal murga (red variety); Huldi murga (yellow variety). Uttar Pradesh: Sirmali. Rajasthani, Bombay Presidency, Panch Mahals district: Garka. Ali Rajpur, C.I.: Keidu. Punjabi: Mawal, Taji khoros, Bostan afras, Kanju, Dhura dru. Kashmiri: Mawal. Tamil: Punnee keeray. Telugu: Erra-kodi-ulta-totakura, Kodi-juttu-tota-kura, Garodi ab, Juttu tota. Burmese: Kyet-monk. Ref. GAMMIE, HOOPER, SHORTT, WATT.
Celosia trigyna, L. Zululand (Ubombo district): leaves and flowers eaten. Vernacular name - Zulu: Umpema. Ref. HELY-HUTCHINSON.
Digera arvensis, Forsk. India: plant and seeds used as famine food in Alwar, Dhopur, Jaipur, Bhartpur, Ajmir-Merwara, Jodhpur, Udaipur and Bikanir, in Rajputana; and Nasik, in the Bombay Presidency The plant is generally used as a pot herb. The leaves are made into curries or the entire plant is boiled in water and seasoned with salt, and chili. Chemical composition = Fat = 2.82% (dry). Albumenoids = 17.24% (dry). Carbohydrates = 41.43% (dry). Fibre = 20.83% (dry). Ash = 17.68% (dry). Nitrogen = 2.76% (dry). Phosphoric acid = .73% (dry). Silicates = 1.84% (dry). Vernacular names - Bengali: Luta mahawria, Gunjattiya. Santal: Kari gandhari. Pushto: Gar tundula, Das. Punjabi:Tartara, Kundra tandala, Leswa. Sindhi: Tandala. Bombay: Getan, Kunjur, Kunjari, Kunira, Kunjra, Kundru : Malegaon, Nasik District, Bombay Presidency: . Rajputana: Lahuswa, Lahuswali, Lesua sag, Leswa, Kalinjara, Lalra, Labro, Lalinjra, Lolharu. Telugu: Chenchali kura, Chanchali kura. Kannada: Akoi-goraji. Ref. GAMMIE, HOOPER, WATT.
Digera muricata, Mart. India (Western Rajasthan): leaves boiled and eaten as vegetable. Vernacular name - Morang, Lataroo, Lal-Lahuria. Ref. GUPTA & KANODIA, SAXENA; SHANKARNARAYAN & SAXENA.