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Coccinia grandis, the ivy gourd, also known as scarlet gourd, [2] is a tropical vine.It grows primarily in tropical climates and is commonly found in the Indian states where it forms a part of the local cuisine.
Centella asiatica, commonly known as Indian pennywort, Asiatic pennywort, spadeleaf, coinwort or gotu kola, [3] is a herbaceous, perennial plant in the flowering plant family Apiaceae. [2]
The vegetable is used in Chinese cuisine. It has many names including flowing water vegetable. It is often used in stir-frys and soups. In Vietnam, where it is called mồng tơi, it is cooked with shrimp, crab meat, luffa and jute to make soup. In Africa, the mucilaginous cooked shoots are most commonly used. [9]
The specific name oleifera is derived from the Latin words oleum "oil" and ferre "to bear". [9] The plant has numerous common names across regions where it is cultivated, with drumstick tree, horseradish tree, or simply moringa used in English. [2] [3]
The generic name Manihot and the common name "manioc" both derive from the Guarani (Tupi) name mandioca or manioca for the plant. [ 2 ] [ 3 ] The specific name esculenta is Latin for 'edible'. [ 2 ] The common name "cassava" is a 16th century word from the French or Portuguese cassave , in turn from Taíno caçabi . [ 4 ]
The name "basil" comes from the Latin basilius, and the Greek βασιλικόν φυτόν (basilikón phytón), meaning "royal/kingly plant", possibly because the plant was believed to have been used in production of royal perfumes. [21] Basil is likewise sometimes referred to in French as "l'herbe royale" ('the royal herb'). [22]
Ullucus is a genus of flowering plants in the family Basellaceae, with one species, Ullucus tuberosus, a plant grown primarily as a root vegetable, secondarily as a leaf vegetable. The name ulluco is derived from the Quechua word ulluku, but depending on the region, it has many different names.
Saag also spelled sag or saga, is a Indian Cuisine leafy vegetable dish eaten with bread, such as roti or naan, [1] [2] or in some regions with rice.Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena.