Begonia roxburghii
(Miq.) A. DC.
East Himalayan begonia
(c) Rejoice Gassah, some rights reserved (CC BY), uploaded by Rejoice Gassah
(c) Rejoice Gassah, some rights reserved (CC BY), uploaded by Rejoice Gassah
(c) Vijay Anand Ismavel, some rights reserved (CC BY-NC-SA)
What to Eat
Edible parts: Leaves, Stem, Rhizome, Leaf stalk
The leaves are cooked and eaten as a vegetable or used in chutney. The peeled stalks are eaten raw or used in salads. The leaves are sold in local markets.
Where to Find It
It is a subtropical plant. In north India and Nepal it grows up to 1,200 m above sea level.
Asia, Australia, Bangladesh, Himalayas, India, Indochina, Myanmar, Nepal, Northeastern India, SE Asia,
How to Identify
A herb. It grows 80 cm tall. There are long red dots on the stems and branches. The leaves are oval and unequal at the base. The flowers are white with a pinkish tinge. The stamen are yellow. The fruit is almost square and has 4 lobes. It is covered with red dots.
Medicinal Uses
The leaves, stem, rhizome, and leaf stalks are used traditionally.
Wikipedia
Source ↗Begonia roxburghii is a species of plant in the family Begoniaceae. The Latin specific epithet roxburghii refers to the Scottish Botanist William Roxburgh.
Other Information
Leaves are sold in local markets.
Notes
There are 900-1,000-1,500 Begonia species.
Names & Synonyms
Alumikri, Anthur, Babarai, Babrai, Baya, Bayia, Bekhoo, Bikhu-hamang, Dieng jajew, Kamchal, Kinchare, Lukhu, Mping, Sekhupdon, Se-khup-thur, Sikai, Sisibaying, Suvat
References (18)
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- Wild edible plants of Himachal Pradesh
