Phytolacca acinosa, Roxb. (syn. Phytolacca esculenta, Van Houtte). China: root eaten. Due to the presence of phytolaccotoxin, the root must be sliced thoroughly boiled, and soaked in changes of water; or thinly sliced, soaked two nights in eastern (sic) running water, and steamed for a long time in a bottle with bean leaves (sic). Vernacular names: Poke Root, Indian Pokeberry. Ref. DARLINGTON & AMMAL, READ.