para comerla. Esta yerba cría una semilla negra que se llama petzí[ca]tl.
\nHay otra yerba que se come también cocida, que se llama itzmiquílitl. Es parrada. Tiene las ramillas grusezuelas, y las hojas redondas y llanas.
\nLas flores de las calabazas llaman ayoxochquílitl. Cómenlas también cocidas. Son muy amarillas. Son espinosas. Múndanlas pare cocer, quitando el hollejuelo de encima para cocerlas.
\nLos grumos o las estremidades de las ramas de las calabazas cómense también cocidas.
\nHay otra yerba que se llama axoxoco. Tiene las hojas largas y anchas. Cómense cocidas, y son sabrosas y agras.
\nHay otra yerba que se llama mizquiquílitl. Cómese también cocida. Es altilla, y es muy verde. Tiene las hojas arpadas. Es sabrosa de comer cocida.
\nHay otra que se llama acuitlacpalli. Es parrada y larga. Hácese a la orilla del agua. Son buenas de comer cocidas.
\nHay otra yerba que se llama tzihuinquílitl o atzihuenquílitl. Háce[se]
\n","citation_key":"citation_lopez_spanish_transcription","citation":{"en":["Spanish by López Austin & García Quintana 2000"],"es":["Español por López Austin & García Quintana 2000"]}},{"id":"b9d97800-36a3-4c6f-b5a4-2d94c3cf0bbe","choice":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]},"type":"translation","type_label":{"en":["spanish translation"],"es":["traducción al español"]},"column":"spanish","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(García Garagarza 2023)","markdown":"in order to eat [the herb]. This herb produces a black seed that is called _petzicatl_.\n\nThere is another herb that is also eaten cooked, and it is called _itzimiquilitl_. It is a vine. Its branches are rather thick, and its leaves are round and flat.\n\nThey call squash flowers _ayoxochquilitl_. They also eat them cooked. They are very yellow. They are thorny. They husk them in order to cook them, by removing their little husks in order to cook them.\n\nThe buds or tips of the squash vines are also eaten cooked.\n\nThere is another herb that is called _ahxoxoco_. Its leaves are long and wide. These are eaten cooked, and they are tasty and bitter.\n\nThere is another herb that is called _mizquiquilitl_. It is also eaten cooked. It is rather tall, and it is very green. Its leaves are serrated. It is tasty when eaten cooked.\n\nThere is another one that is called _acuitlacpalli_. It is a vine and long. It grows at the water’s edge. It is good to eat when cooked.\n\nThere is another herb that is called _tzihuinquilitl_ or _atzihuenquilitl_. It","html":"in order to eat [the herb]. This herb produces a black seed that is called petzicatl.
\nThere is another herb that is also eaten cooked, and it is called itzimiquilitl. It is a vine. Its branches are rather thick, and its leaves are round and flat.
\nThey call squash flowers ayoxochquilitl. They also eat them cooked. They are very yellow. They are thorny. They husk them in order to cook them, by removing their little husks in order to cook them.
\nThe buds or tips of the squash vines are also eaten cooked.
\nThere is another herb that is called ahxoxoco. Its leaves are long and wide. These are eaten cooked, and they are tasty and bitter.
\nThere is another herb that is called mizquiquilitl. It is also eaten cooked. It is rather tall, and it is very green. Its leaves are serrated. It is tasty when eaten cooked.
\nThere is another one that is called acuitlacpalli. It is a vine and long. It grows at the water’s edge. It is good to eat when cooked.
\nThere is another herb that is called tzihuinquilitl or atzihuenquilitl. It
\n","citation_key":"citation_garagarza","citation":{"en":["Spanish-to-English by García Garagarza 2023"],"es":["Español-al-inglés por García Garagarza 2023"]}}],"nahuatl_col":[{"id":"c1ec8193-cc7a-4146-abc7-a446311133c5","choice":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]},"type":"transcription","type_label":{"en":["nahuatl transcription"],"es":["transcripción al náhuatl"]},"column":"nahuatl","language":{"en":["Nahuatl"],"es":["Náhuatl"]},"language_code":"nci","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"[joauh]io itoca petzicatl anoço pitzicatl.\n\n##### Itzmiqujlitl,\nmovivilananj, celpatic matitilactic, matitilacton, ixiaiaoaltoton paoaxonj.\n\n##### Aioxochqujlitl\nixochio icuepõca: in aiotli mjmjltic, xoxoctic in cueponquj coztic, tomjlollo, tomjiollo, iollo. Inin aioxochqujlitl, aoaio, quaquave: xipeoalonj, iectilonj, iolloqujxtilonj, paoaxonj: mjmjlivi, cueponj: \n\nnaioxochqujlpi, naioxochqujqujlpi, naioxochqujlpaoaci.\n\n##### Aioiacaqujlitl:\naioiacatl, iehoatl in jiac, in jiacacelica: aiomecatl, celic, qualonj, velic.\n\n##### Axoxoco\npapatlaoac, melactic: in jqujllo memecatic, in jquauhio paoaxonj velic.\n\n##### Mizqujqujlitl, \nmemecatic; in jquauhio qujltic, in jxiuhio matzatzaianquj, tzitziqujltic paoaxonj, patzconj, velic, aviac: \n\nnjmjzqujqujlpi, njmjzqujqujlqua.\n\n##### Acujtlacpalli,\nmemelactic, papatlaoac, atenco, atlan imochiuhian, paoaxonj.\n\n##### Tzivinqujlitl, anoço atzivēqujlitl,\natlan atenco ichan","html":"[joauh]io itoca petzicatl anoço pitzicatl.
\nmovivilananj, celpatic matitilactic, matitilacton, ixiaiaoaltoton paoaxonj.
\nixochio icuepõca: in aiotli mjmjltic, xoxoctic in cueponquj coztic, tomjlollo, tomjiollo, iollo. Inin aioxochqujlitl, aoaio, quaquave: xipeoalonj, iectilonj, iolloqujxtilonj, paoaxonj: mjmjlivi, cueponj:
\nnaioxochqujlpi, naioxochqujqujlpi, naioxochqujlpaoaci.
\naioiacatl, iehoatl in jiac, in jiacacelica: aiomecatl, celic, qualonj, velic.
\npapatlaoac, melactic: in jqujllo memecatic, in jquauhio paoaxonj velic.
\nmemecatic; in jquauhio qujltic, in jxiuhio matzatzaianquj, tzitziqujltic paoaxonj, patzconj, velic, aviac:
\nnjmjzqujqujlpi, njmjzqujqujlqua.
\nmemelactic, papatlaoac, atenco, atlan imochiuhian, paoaxonj.
\natlan atenco ichan
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"626704f9-a54f-40bc-ac76-ec401f0c2ff4","choice":{"en":["Nahuatl-to-English by Anderson & Dibble 1953–1982"],"es":["Náhuatl-al-inglés por Anderson & Dibble 1953–1982"]},"type":"translation","type_label":{"en":["nahuatl translation"],"es":["traducción al náhuatl"]},"column":"nahuatl","language":{"en":["English"],"es":["Inglés"]},"language_code":"eng","subtitle":"(Anderson & Dibble 1953–1982)","markdown":"seeds. The name of its seeds is *petzicatl* or *pitzicatl*.\n\n##### Itzmiquitl[^3]\n\nIt is a creeper, very tender. The branches are thick, small but thick. The leaves are small and round. It can be cooked in an olla.\n\n##### Ayoxochquilitl[^4]\n\nIt is the flower, the blossom of the gourd. It is cylindrical, green. When it has blossomed, it is yellow. Its center is hairy, fuzzy; it has a center. This *ayoxochquilitl* is prickly; it has thorns. These can be peeled, husked; the centers can be removed. They can be cooked in an olla. It becomes cylindrical; it blossoms.\n\nI pick, I gather gourd blossoms. I cook gourd blossoms in an olla.\n\n##### Gourd vine tips\n\nGourd tips: these are the tips, the tender tips of the gourd vine. They are tender, edible, savory.\n\n##### Axoxoco[^5]\n\nIts leaves are wide, long; its stalk is rope-like. It is cookable in an olla; it is savory.\n\n##### Mizquiquilitl\n\nIts stalk is rope-like; its leaves are herb-green. The branches are serrated, toothed. It is cookable in an olla; water can be pressed out. It is tasty, savory. I pick *mizquiquilitl*. I eat *mizquiquilitl*.\n\n##### Acuitlacpalli\n\n[Its leaves] are straight, broad. Its growing place is at the water’s edge, in the water. It is cookable in an olla.\n\n##### Tziuinquilitl or atziuenquilitl\n\nIts habitat is in the water, at the water’s edge. \n\n\n\n\n[^3]: *Itzmiquilitl:* sp. of purslane (Dibble and Anderson, *op. cit.,* p. 92); *Portulaca rubra* in Rémi Siméon: *Dictionnaire de la langue nahuatl ou mexicaine* (Paris: Imprimerie Nationale, 1885).\n\n\n[^4]: *Ayoxochquilitl: Cucurbita* sp. (Sahagún, *op. cit.,* p. 324).\n\n\n[^5]: *Axoxoco: Gaulteria acuminata* Schl. (*ibid.,* p. 323).","html":"seeds. The name of its seeds is petzicatl or pitzicatl.
\nIt is a creeper, very tender. The branches are thick, small but thick. The leaves are small and round. It can be cooked in an olla.
\nIt is the flower, the blossom of the gourd. It is cylindrical, green. When it has blossomed, it is yellow. Its center is hairy, fuzzy; it has a center. This ayoxochquilitl is prickly; it has thorns. These can be peeled, husked; the centers can be removed. They can be cooked in an olla. It becomes cylindrical; it blossoms.
\nI pick, I gather gourd blossoms. I cook gourd blossoms in an olla.
\nGourd tips: these are the tips, the tender tips of the gourd vine. They are tender, edible, savory.
\nIts leaves are wide, long; its stalk is rope-like. It is cookable in an olla; it is savory.
\nIts stalk is rope-like; its leaves are herb-green. The branches are serrated, toothed. It is cookable in an olla; water can be pressed out. It is tasty, savory. I pick mizquiquilitl. I eat mizquiquilitl.
\n[Its leaves] are straight, broad. Its growing place is at the water’s edge, in the water. It is cookable in an olla.
\nIts habitat is in the water, at the water’s edge.
\nItzmiquilitl: sp. of purslane (Dibble and Anderson, op. cit., p. 92); Portulaca rubra in Rémi Siméon: Dictionnaire de la langue nahuatl ou mexicaine (Paris: Imprimerie Nationale, 1885).↩
Ayoxochquilitl: Cucurbita sp. (Sahagún, op. cit., p. 324).↩
Axoxoco: Gaulteria acuminata Schl. (ibid., p. 323).↩