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  2. Persicaria maculosa - Wikipedia

    en.wikipedia.org/wiki/Persicaria_maculosa

    Persicaria maculosa (syn. Polygonum persicaria) is an annual plant in the buckwheat family, Polygonaceae.Common names include lady's thumb, [4] spotted lady's thumb, Jesusplant, and redshank.

  3. Persicaria longiseta - Wikipedia

    en.wikipedia.org/wiki/Persicaria_longiseta

    Persicaria longiseta is a species of flowering plant in the knotweed family known by the common names Oriental lady's thumb, bristly lady's thumb, Asiatic smartweed, long-bristled smartweed, low smartweed, Asiatic waterpepper, bristled knotweed, bunchy knotweed, and tufted knotweed.

  4. Persicaria - Wikipedia

    en.wikipedia.org/wiki/Persicaria

    Illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804). Persicaria is a genus of herbaceous flowering plants in the knotweed family, Polygonaceae.Plants of the genus are known commonly as knotweeds [2]: 436 or smartweeds. [3]

  5. Persicaria hydropiperoides - Wikipedia

    en.wikipedia.org/wiki/Persicaria_hydropiperoides

    Swamp smartweed is quite variable and is sometimes divided into several varieties, some of which may be better treated as species in their own right. [2] In general, swamp smartweed is a rhizomatous perennial herb growing upright or erect and approaching a maximum height of one meter (40 inches). Roots may emerge from nodes on the lower stem.

  6. Persicaria pensylvanica - Wikipedia

    en.wikipedia.org/wiki/Persicaria_pensylvanica

    Pennsylvania smartweed is a variable annual herb reaching 10 cm (3.9 in) to 2 m (6.6 ft) tall. The upright, ribbed stems are branching or unbranched. The lance-shaped leaves have a short petiole and a blade about 4–17 cm (1.6–6.7 in) long, sometimes up to 23 cm (9 in). The blade may be marked with a dark blotch.

  7. Persicaria minor - Wikipedia

    en.wikipedia.org/wiki/Persicaria_minor

    Persicaria minor is an edible, aromatic herb. In Malaysia and Indonesia it has the common name "kesum", and its shoots and young leaves are eaten raw as part of salad (); used as an aroma spice additive in peppery dishes such as laksa, nasi kerabu, asam pedas and tom yam; used as tea leaves; and used for topical applications in traditional medicine.

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