This book continues as volume 4 of a multi-compendium on Edible Medicinal and Non-Medicinal Plants. It covers edible fruits/seeds used fresh, cooked or processed into other food products, or used as vegetables, spices, stimulants, edible oils and beverages. It encompasses Fagaceae, Grossulariaceae, Hypoxidaceae, Myrsinaceae, Olacaceae, Oleaceae, Orchidaceae, Oxalidaceae, Pandanaceae, Passifloraceae, Pedaliaceae, Phyllanthaceae, Pinaceae, Piperaceae, Rosaceae and Rutaceae. The edible species dealt with in this work include to a larger extent lesser-known, wild and underutilized crops and also common and widely grown crops. To help in identification of the plant, edible parts and food products more than 400 coloured illustrations are included. As in the preceeding two volumes, topics covered include: taxonomy (botanical name and synonyms)
common English and vernacular names
origin and distribution
agro-ecological requirements
edible plant parts and uses
plant botany
nutritive, medicinal and pharmacological properties with up-to-date research findings
traditional medicinal uses
other non-edible uses
and selected/cited references for further reading. This volume has separate indices for scientific and common names
and separate scientific and medical glossaries.