Common Name: Azeda Grauda
Azeda grauda is a herbaceous, perennial plant producing a solitary stem from a taproot.
The edible leaves are gathered from the wild and used locally. The plant has a number of traditional, local medicinal uses.
Although no specific mention has been seen for this species, plants in this genus can contain quite high levels of oxalic acid, which is what can give their leaves an acid-lemon flavour. Perfectly alright in small quantities, leaves containing oxalic acid should not be eaten in large amounts since it can lock-up other nutrients in the food, especially calcium, thus causing mineral deficiencies. The oxalic acid content will be reduced if the plant is cooked. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[
S. America - Brazil.
A plant of subtropical to tropical areas.
Young leaves - cooked[
]. Rich in oxalic acid[
The juice of the leaves is antisyphilitic and deobstruent[
The roots are antipyretic, bitter, diuretic, febrifuge and tonic[
]. They are used to treat intestinal catarrh[
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