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db[0][0]="075076077";
db[0][1]="Oxygonum alatum <span class=\"normal\">Burch.</span>";
db[0][2]="POLYGONACEAE";
db[0][3]="\gu'emma";
db[0][4]="--";
db[0][5]="--";
db[0][6]="087.jpg";
db[0][7]="0";
db[0][8]="<b>Foto:</b>&nbsp;: The leaves of <i>Oxygonum alatum</i> are eaten either raw or boiled and have a sour taste.";
db[0][9]="";
db[0][10]="An annual herb that grows on deep sands during the rainy season. The small lanceolate leaves are about 5cm long, the flowers are small, pinkish white and star-shaped and appear from January onwards.";
db[0][11]="<img src=\"../pics/pl_040.jpg\" width=\"130\" height=\"200\" align=\"left\" vspace=\"3\" alt=\"The flowers of  Oxygonum alatum\"><img src=\"../../images/t.gif\" width=\"6\" height=\"200\" align=\"left\" vspace=\"3\"><span class=\"bold\">Use:&nbsp;</span>The leaves are eaten either raw or cooked. When eaten raw, they are slightly sour, but refreshing. They are also eaten together with the linear leaves of &quot;!kovu&quot; (Vasekele name, as yet unidentified, see there). A hand full leaves of Oxygonum alatum are plucked, then two leaves of  &quot;!kovu&quot; are folded around them as if wrapping a small, square box, salt is added, then the whole construction is eaten at once. If the leaves are cooked, the water is changed 2 to 3 times to lessen the sour taste.";
db[0][12]="Fox p.305, Giess p.315, v.Koenen p.151.";

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