DIOSCOREA SATIVA — DIOSCOREA GLOBOSA. 



11 



DIOSCOREA SATIVA, Willd. 



[Vide Plate LXXX.] 



Yam; ratalu (Hind.) 



Natural order Dioscoreacece. A climbing herbaceous perennial with long tuberous roots, and 

 ovate cordate acuminate leaves. On the stems are often found small globular tubers like those of 

 D. bulbifera, a common wild species. 



This is the commonest species, and is cultivated over the greater part of India. 

 The tubers are planted out in May and June, and are dug up every three years. A 

 variety is largely grown in Delhi, which is said to ripen after one year. In Cawnpore 

 the sowing of two maunds of tubers yields 200 maunds. In the Hardoi district yams 

 fetch Es. 50 an acre near towns. 



The tubers are boiled or fried, and eaten as. a vegetable seasoned with spices. It 

 is sometimes pickled. The leaves are also eaten and are cooked separately. 



Explanation of Plate LXXX. 

 1. Outline of tuberous root. I 2. Section of ditto. 



DIOSCOREA GLOBOSA RoxbS 



Chupri alu (Hind.) 



Natural order Dioscoreacece. A perennial herb with large roundish white tubers. Stems twin- 

 ing, 6-winged. Leaves alternate and opposite, sagittate cordate. 



Eoxburgh says that its tubers are the most esteemed of all the yams. According 

 to Atkinson, it is grown in these Provinces, and flowers in the middle of the rainy 

 season. The tubers are large, roundish, and white inside, and the skin thin and smooth 

 like a potato, and when baked are pleasant even to European tastes. The fruit is 

 also edible. It is planted in June and dug up in February. 



* References Br. Ind., VI. f 295 ; Wight, Ic. t. 878; Watt, Diet. Econom. Prod., III., 133 ; Stewart, PuDj. PL, 



229 ; DC, L'Orig. PI. Cult., 61. 



t Fl. Br. Ind., VI., 296 ; Roxb., Fl. Ind. (Clarke's Ed.), 727 ; Wight, Ic., 812 ; Atkinson, Econom. Prod., N.-W. 

 Prov. V., 21 ; Him. Dist., I., 703. 



C 2 



