Funastrum clausum
(Jacq.) Schltr.
White twinevine
(c) Bob Peterson, some rights reserved (CC BY-SA)
(c) jrebman, some rights reserved (CC BY-NC), uploaded by jrebman
(c) Arles García, some rights reserved (CC BY-NC), uploaded by Arles García
What to Eat
Edible parts: Fruit
The young fruit are cooked as a vegetable, with tender fruit being selected for this purpose.
Where to Find It
It is a subtropical plant. It grows in swamps.
Argentina, Bahamas, Belize, Bolivia, Brazil, Central America, Colombia, Costa Rica, Cuba, Dominican Republic, Ecuador, El Salvador, French Guiana, Guatemala, Guyana, Haiti, Honduras, India, Jamaica, Mexico, Nicaragua, Panama, Paraguay, Peru, North America, South America*, Suriname, Trinidad-Tobago, Uruguay, USA, Venezuela,
How to Identify
A climber. The leaves are 3-9 cm long by 0.3-3 cm wide. The flowers are in large clusters.
Wikipedia
Source ↗Funastrum clausum, commonly known as white twinevine, is a species of flowering plant in the dogbane family, Apocynaceae. It is native to southern Florida and Texas in the United States, Mexico, the Caribbean, Central America and South America as far south as Paraguay.
Notes
Also put in the family Asclepiadaceae. Several Sarcostemma have been changed to Cynanchum.
Names & Synonyms
Hu'ta, Sayami, Supu'a mi, Tahsa
References (5)
- Arenas, P. and Scarpa, G. F., 2006, Edible wild plants of the Chorote Indians, Gran Chaco, Argentina. Botanical Journal of the Linnean Society. Vol. 153 (1): pp 73-85
- Kew Plants of the World Online
- Montani, M. C. & Scarpa, G. F., 2016, Recursos vegetales y prácticas alimentarias entre indígenas tapiete del noreste de la provincia de Salta, Argentina. Darwiniana, nueva serie vol.4 no.1 San Isidro jul. 2016
- Roa, J. A. G. & Boada, D. S. G., 2018, Fundación para el Fortalecimiento de la Fruticultura y Plantas Alimenticias no Convencionales en Colombia.
- Scarpa, G. F., 2009, Wild food plants used by the indigenous peoples of South American Gran Chaco: A general synopsis and intercultural comparison. Journal of Applied Botany and Food Quality 83:90-101
