Polygala arillata
Buch.-Ham. ex D. Don
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(c) Siddarth Machado, some rights reserved (CC BY), uploaded by Siddarth Machado
(c) Siddarth Machado, some rights reserved (CC BY), uploaded by Siddarth Machado
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(c) Basu Dev Neupane, some rights reserved (CC BY-NC), uploaded by Basu Dev Neupane
(c) Basu Dev Neupane, some rights reserved (CC BY-NC), uploaded by Basu Dev Neupane
iNaturalist · cc-by-nc
(c) Basu Dev Neupane, some rights reserved (CC BY-NC), uploaded by Basu Dev Neupane
(c) Basu Dev Neupane, some rights reserved (CC BY-NC), uploaded by Basu Dev Neupane
What to Eat
Edible parts: Leaves - fermentation, Roots - drink
The leaves are used as a fermentation starter for alcohol production. The roots are used in the fermentation of beer.
Where to Find It
It is a temperate plant. In Northeastern India it grows at 2,000 m above sea level.
Asia, India, Northeastern India, Sikkim,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A temperate herb in the Polygalaceae family, recorded in Northeastern India at 2,000 m elevation.
Names & Synonyms
Cleem-soom-creem, Marcha
Cratalaria duboisii H. Lev.
References (2)
- Savita, et al, 2006, Studies on wild edible plants of ethnic people in east Sikkim. Asian J. of Bio Sci. (2006) Vol. 1 No. 2 : 117-125
- Tsering, J., et al, 2017, Ethnobotanical appraisal on wild edible plants used by the Monpa community of Arunchal Pradesh. Indian Journal of Traditional Knowledge. Vol 16(4), October 2017, pp 626-637
