Sphagneticola trilobata is an attractive plant with daisy-like yellow flowers

Sphagneticola trilobata (Singapore Daisy, Creeping-oxeye, Trailing Daisy, Wedelia) Singapore Daisy or Trailing Daisy is very attractive because of its nearly constant and prolific blooming of yellow daisy-like flowers. Besides, it has been used for traditional medicine. Sphagneticola trilobata is listed in the IUCN’s list of the world’s 100 worst invasive species.

Daucus carota are one of the ten most important vegetable crops in the world

Daucus carota (Carrot, Wild Carrot, Queen Anne’s Lace) Carrots are one of the ten most economically important vegetable crops in the world. Besides being a tasty and edible root veggie, the carrots have medicinal usage. Eating carrots on a regular basis helps to prevent gastric ulcers, regulate high blood pressure and diabetes as well as detoxify […]

Araucaria bidwillii produces edible seeds that are favoured by Australian Aborigines

Araucaria bidwillii (Bunga Pine, Bunya-Bunya Tree, False Monkey Puzzle Tree, Queensland Pine) Bunga Pine or False Monkey Puzzle Tree is a tall and majestic evergreen tree that is conical when young and becomes more domed as it matures. The seeds are edible and considered a delicacy by Australian Aborigines. The flavour of the edible kernel is similar […]

Platostoma palustre is often canned and sold in Asian markets

Platostoma palustre (Grass Jelly, Black Jelly, Chinese Mesona, Chin Chow, Black Cincau, Leung Fan in Chinese) Chinese Mesona or Black Cincau is a very popular and sweet drink in China and neighbouring Asian countries which yields the Black Jelly. The plants are boiled in water containing potassium carbonate. The juice is cooked and then cooled […]

Synsepalum dulcificum contains miraculin that when eaten, makes sour or bitter food taste sweet

Synsepalum dulcificum (Miracle Fruit, Miracle Berry, Miraculous Berry, Flavour/Sweet Berry Miracle Fruit or Miraculous Berry is highly prized by chefs who delve in molecular gastronomy. Its vibrant red fruits contain miraculin, a taste-modifying, protein-based molecule that when eaten, almost miraculously changes the taste of sour or bitter food to taste as sweet as sugar. The […]