This tufted perennial of NW Himalayas has leaves with pleasant acid taste are eaten raw or cooked, also used in chutneys and pickles.
Kumaon: Amlora, chulmora
Punjab: Khattimal, katambal
Dr. Gurcharan Singh
Retired Associate Professor
SGTB Khalsa College, University of Delhi, Delhi-110007
Res: 932 Anand Kunj, Vikas Puri, New Delhi-110018.
Phone: 011-25518297 Mob: 9810359089