Flemingia vestita Benth. ex Baker
Common Name: Soh-Phlong
Flemingia procumbens is a prostrate, perennial plant.
The plant is harvested from the wild for local use as a food and a medicine. It is cultivated as a minor food crop in the hills of Assam, India, and has potential for wider use as a cultivated vegetable[
E. Asia - southern China (Sichuan, Yunnan), India, Nepal, Laos, Vietnam, Philippines.
Mountain slopes in Sichuan and Yunnan[
|Cultivation Status||Cultivated, Wild
Species in this genus generally succeed in sunny and partially shady positions so long as the soil is well-drained[
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[
Root - raw[
]. The soft, fleshy, tuberous root is sweet and juicy with an agreeable nut-like flavour[
]. It is rich in iron and phosphorous[
]. Contains more than 3 times the protein content of cassava[
]. The root is also used as a source of starch[
A decoction of the tuber is used as a vermifuge[
]. The outer skin of the tuber is used[
Four isoflavones (genistein, formononetin, pseudobaptigenin and daidzein) have been isolated from the outer tissues of the tuber[
Tests have shown that a crude extract of the tuber peel has anthelmintic properties against flukes and tapeworms, but is ineffective against nematodes[
Genistein (an isoflavone found in the root peel) is known to have a wide spectrum of biological activities - oestrogenic
activity being one of its most remarkable properties. Tests have shown that an ethanol extract of the tubers exhibits good oestrogenic activity and might be useful for alleviating menopausal health concerns[
Like many species within the family Fabaceae, once they have been dried for storage the seeds of this species may benefit from scarification before sowing in order to speed up and improve germination. This can usually be done by pouring a small amount of nearly boiling water on the seeds (being careful not to cook them!) and then soaking them for 12 - 24 hours in warm water. By this time they should have imbibed moisture and swollen - if they have not, then carefully make a nick in the seedcoat (being careful not to damage the embryo) and soak for a further 12 hours before sowing[
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