Table 3 Edible and aromatic plants as well as species with other uses described in Metamorphosis Insectorum Surinamensium (1705) by Maria Sibylla Merian

ANNONACEAE

Annona muricata L.

14

Zuursak, Suursak [soursop]

Fruit

South and Central America, and Caribbean

Delicious taste both in natura and cooked; before removing the peel, a meal is prepared with water and sugar; on Barbados Island, wine is produced from this fruit

AIZOACEAE

Sesuvium portulacastrum (L.) L

59

Water-Kersse [sea purslane]

Flowers; leaf

global tropical distribution

Succulent thick and soft leaves for salad

ANACARDIACEAE

Spondias mombin L.

13

Amerikaanse Pruimboom [Java plum tree]

Fruit

South and Central America, Caribbean and Barlavento Islands (West Africa)

Fruit is first yellow and astringent, but then becomes sweet

Anacardium occidentale L.

16

Caschou Boom, Caschou Appels [cashew]

Fruit

South and Central America, Caribbean

Astringent and acid taste, good when cooked; the wine made from this fruit is good but strong, causing alcohol intoxication

APOCYNACEAE

Plumeria rubra L.

8

Indiaansche Jasmynboom [frangipani]

Flower

South and Central America, Caribbean

Flowers have a pleasant aroma

BIXACEAE

Bixa orellana L.

44

Rocu [anatto]

Seed

South and Central America, Caribbean

Indigenous people crush and macerate the seeds, which yield a red ink after mixing with water, with the red color remaining even after drying; the natives use the red ink as an excellent ornament to paint important figures on their naked bodies

BROMELIACEAE

Ananas comosus (L.) Merr

1; 2

Ananas [pineapple]

Fruit

South and Central America, Caribbean

Sweet fruit considered by Merian as the king of all edible fruits; it is consumed both raw and cooked; the delicious juice is extracted by pressing and distillation

BURSERACEAE

Bursera simaruba (L.) Sarg

20

Gummi Gutta Boomen [tourist tree, West Indian birch]

Resin

South and Central America, Caribbean and Barlavento Islands (West Africa)

Used by painters

CARICACEAE

Carica papaya L.

40

Papay-boom [pawpaw, papaya]

Fruit; trunk

South and Central America, Caribbean

The fruit has a pleasant taste and melts in the mouth; the trunk is emptied and used as a pipe to transport rain water to cisterns on the roof of the houses

CONVOLVULACEAE

Ipomoea batatas (L.) Lam

41, below

Battattes [sweet potato]

Root

Mexico

Boiled with meat

CUCURBITACEAE

Citrullus lanatus (Thunb.) Matsum. & Nakai

15

Water Meloenen [watermelon]

Fruit

North and East Africa

Delicious taste; pulp is very glossy and melts in the mouth like sugar

EUPHORBIACEAE

Manihot esculenta Crantz

4; 5

Manihot, Manyot, Cassave, Cassava [cassava]

Root

South America

Bread is made from the root; before making the bread, all the juice must be removed and, after boiling, it becomes an extraordinary beverage; a mashed root mixture can be placed on thin metal plates over low heat and made into a cake

Ricinus communis L.

30

Palma Christi, Olyboom [castor oil plant]

Seed oil

West Africa

Water-boiled seeds release an oil used in lamps that burn all night

FABACEAE

Erythrina fusca Lour

11

Palissaden Boom [coral bean]

Stem; seed

global tropical distribution

The heads of seeds are used as a hair brush; planks are made from wood and used to build houses or huts

Inga edulis Mart

51

Zoete-boontjes, Wycke-bockjes

Seed

South and Central America, Caribbean and Barlavento Islands (West Africa)

A viscous substance around the seeds is very sweet

Inga sp.

58

Zoete Boonen-Boom

Seed

South America

Beans (seeds) are covered by a white substance with excellent sweet taste

GESNERIACEAE

Drymonia serrulata (Jacq.) Mart

53

Mispel

Fruit

South, Central and North America

Edible substance, that has the shape of a heart, in the middle of the fruit

MALPIGHIACEAE

Malpighia glabra L.

7

Amerikaansche Kerschen [Barbados cherry]

Fruit

South, Central and North America, Caribbean

No European fruit is comparable in taste; the fruit is better than cherry

MALVACEAE

Abelmoschus moschatus Medik

42

Muscus Bloem [musk mallow]

Leaf; flowers

East, Southeast and Meridional Asia

Indigenous maidens make bracelets with the flowers, using them as great ornaments; they feed and fatten chickens with leaves; flowers have a strong musky aroma

Gossypium barbadense L.

10

Surinaamse Cattoen Boom [Sea Island cotton, creole cotton]

Leaf; fiber (cotton)

South America

With cotton, a thread is made and used to weave the hammocks where the indigenous people sleep

Abelmoschus esculentus (L.) Moench

37

Okkerum, Althea [okra]

Fruit

Central and West Africa

When fruits open they leak a milky liquid that is used to prepare beverages

MORACEAE

Ficus carica L.

33

Vygen, Vygeboom [fig tree]

Fruit

South, Southwest, Central and Southeast Asia, Southern Europe

Pleasant tasting and refreshing fruit, very beneficial for the inhabitants of these warm countries

MUSACEAE

Musa sp.

12; 23

Banana, Baccoves, Bannanes [banana]

Fruit; leaf

Southeast Asia

It tastes good both in natura and cooked; the leaves are used to carry the breads to the oven; it is also used to prepare vinegar with water and sugar

MYRTACEAE

Psidium guajava L.

18; 19; 57

Guajaves, Guaiaves [guava]

Fruit

South and Central America, Caribbean and Barlavento Islands (West Africa)

The fruit tastes good both raw and cooked; when cooked, all seeds and juice are removed with a spoon and then used to make cheesecake and preserves

OLEACEAE

Jasminum grandiflorum L.

46

Welriekende Jasmin [Spanish jasmine]

Flowers

East Africa, South, East and Southwest Asia

Very strong smell that can be perceived from long distances

ORCHIDACEAE

Vanilla planifolia Andrews

25

Banille [vanilla]

Fruit

South and Central America, Caribbean

Sweet oil is used to prepare a beverage called succolata

PASSIFLORACEAE

Passiflora laurifolia L.

21

Marquiaas, Passiebloem [passion fruit, yellow granadilla]

Fruit; flower

South and Central America, Caribbean and Barlavento Islands (West Africa), Southeast Asia

Strong aroma that can be perceived from long distances; very good and refreshing taste

RUBIACEAE

Duroia eriopila L.f

43

Marmelade-Doosies-Boom

Trunk; fruit

South America

The inner part of the fruit is removed and eaten

Genipa americana L.

48

Tabrouba [genip, genipap]

Seed; fruit; trunk

South and Central America, Caribbean and Barlavento Islands (West Africa),

The stem is boiled to prepare a dish that tastes better than artichokes; indigenous people press the juice and leave it in the sun to change to a black color and they use it to paint their bodies with different figures; within a day, this dye cannot be washed with any soap; then, within a short time, the dye becomes entirely fixed as a permanent non-removable ornament; when the trunk is cut, it releases a milky liquid which is used by the indigenous people to anoint themselves

RUTACEAE

Citrus × aurantiifolia (Christm.) Swingle

17

Limmetjens [lime]

Fruit

Artificial hybrid

The natives eat it with almost all sorts of meat; the fruit contains an oil that is called precious, but has no known utility

Citrus medica L.

28

Citroenen [citron]

Fruit

South and Southeast Asia

Fruits with a thicker peel taste worse

Citrus maxima (Burm.) Merr

29

Pompelmoes [pomelo, shaddock]

Fruit

Southeast and Southwest Asia

It is not so sweet as orange, but its pulp and peel are firmer; delicious taste

Citrus sinensis (L.) Osbeck

52

Appels van China-Boomen [orange]

Fruit

Artificial hybrid

Fruit is full of the most delicious juice

SOLANACEAE

Solanum stramoniifolium Jacq

6

Maccai,

Fruit

East, Southeast and Southwest Asia

Fruit is consumed by both birds and men

Capsicum annuum L

55

Indiaanse Peper, Piement [hot pepper]

Fruit

Central America

For its strong and sharp taste, the natives rub it on bread before eating or season bread with its broth; the Dutch cut and eat it with meat or fish

VITACEAE

Vitis vinifera L.

34; 47

Wyn-druiven, Witte Wyn-Druyven [grapevine]

Fruit

Europe, Southeast and Southwest Asia

Wine is made from the fruit