Smithia sensitiva

Family: Fabaceae

What it is like

An annual herb. It often lies along the ground and curves up at the tips. It is much branched. Stems are 0.2-1.5 m long. The small leafy structures (stipules) at the base of the leaves remains on the plant and has a chaffy texture. The leaves have 3-12 pairs of leaflets. They are only slightly sensitive, curling up, when touched. The leaflets are 0.4-1.5 cm long by 2-3 mm wide. The flowers are yellow. They occur as 2-6 together in the axils of the upper leaves.

Where it is found

A tropical plant. It occurs widely in the tropics. In Papua New Guinea plants grow from 4 to 1950 m altitude. They grow naturally along roadsides and near streams and swamps. In Sichuan and Yunnan.

Countries/locations it is found in

Africa, Asia, Australia, Bhutan, China, East Timor, Himalayas, India, Indochina, Indonesia, Laos, Malaysia, Myanmar, Nepal, Pacific, Papua New Guinea, Philippines, SE Asia, Sri Lanka, Taiwan, Thailand, Timor-Leste, Vietnam

How it is used for food

The young leaves are eaten as a pot herb.

Edible parts

Leaves

How it is grown

Plants are common during the monsoon along the edges or rice fields.

Its other names

Local names

Barka, Kaola, Kaula, Kawala, Kawale, Masuri sing, Miet macco, Nullakashina, Nwa-hta-min, Oda-birni, Odabrini, Pokok tangki bukit

Synonyms

Aeschynomene tribuloides Baill.; Damapana sensitivia (Aiton) Kuntze; Petagnana sensitiva (Aiton) J. F. Gmel.; Smithia javanica Benth.;