var findit, a, b, d=0;
var limit=2;

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  {
   db[a]=new Array(13);
  }

db[0][0]="062063064";
db[0][1]="Ipomea sinensis <span class=\"normal\">(Desr.) Choisy subsp. </span>blepharosepala";
db[0][2]="CONVOLVULACEAE";
db[0][3]="nakatombo";
db[0][4]="kokorokadee (kokorokadi:)";
db[0][5]="--";
db[0][6]="030.jpg";
db[0][7]="0";
db[0][8]="<b>Foto:</b>&nbsp;The edible leaves of <i>Ipomea sinensis var. blepharosepala</i> have a sour but refreshing taste.";
db[0][9]="Ipomea sinensis <span class=\"normal\">(Desr.) Choisy subsp. </span>blepharosepala <span class=\"normal\">(Desr.) Choisy subsp. </span>blepharosepala <span class=\"normal\">(Hochst. ex A.Rich.) Verdc. ex A. Meeuse</span>";
db[0][10]="A perennial creeper with annual shoots up to several meters long which mainly grows on dark loamy omuramba soils. The leaves are light green with a tapering apex and a deeply lobed base. The white flowers have a pinkish centre and open from April until May.";
db[0][11]="<span class=\"bold\">Use:&nbsp;</span>The leaves are gathered from January through to May and are eaten raw or cooked. When raw, they taste very sour but refreshing. The cooking water is changed once during the cooking to offset this strong sour taste. After cooking, the water is squeezed out of the leaves and they are eaten as a vegetable.";
db[0][12]="none found";

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