Hay otra yerba comestible, y es la yerba de las batatas.
\nTambién las hojas de las xícamas se comen.
\nHay otra yerba que se llama tolcimaquílitl. Y es comestible. Las flores desta yerba son muy hermosas, y son muy delicadas. La raíz desta yerba es comestible. Arriba se trató della.
\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":"b3867d7b-b996-4c83-b7e4-7fe039f23314","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":"There is another edible herb, and this is the yam plant.[^79]\n\nThe leaves of the _jícamas_ are also eaten.\n\nThere is another herb that is called _tolcimaquilitl_. And it is edible. This herb’s flowers are very beautiful and very delicate. This herb’s root is edible. It was described above. \n\n\n[^79]: “The yam plant”: _la yerba de las batatas_.","html":"There is another edible herb, and this is the yam plant.1
\nThe leaves of the jícamas are also eaten.
\nThere is another herb that is called tolcimaquilitl. And it is edible. This herb’s flowers are very beautiful and very delicate. This herb’s root is edible. It was described above.
\n“The yam plant”: la yerba de las batatas.↩
memecatic, movivicomanj xotlanj, cueponjnj, ixiaiaoaltic in jnelhoaio mjmjltic, cequj ololtic: in tlatoqujlia xaltic.\nInin tlanelhoatl: itoca, camotli: cequj iztac, itoca, iztac camotli, poxcauhcamotli: cequj coztic, itoca xochicamotli: cequj movitic, itoca: tlapalcamotli. Auh in tlacpac omoteneuh, itoca: camoxalli. Paoaxonj, xoxouhcaqualonj.
\nxivitl: papatlactic, iaiaoaltic, cueponcaio, xochiovanj. In jnelhoaio, itoca: xicama, ololtic, patlachtic, cocomotztic, tzopelic, haviac, velic, necutic, xaxaxamaca, teteinj injc moqua.
\nmemecatic, movivilananj, cueponjnj chichilpatic in jcueponca, tetlanecti, eleviliztli, icollo, nequjzio, haiollo tlapalivi. In jnelhuaio: itoca: Tolcimatl, nexaiotic: paoaxonj, texio, tetexio. Ichcatolcimatl cenca texio, cujtlatolonton:
\nnjtolcimachqua, njtolcimaquaqua.
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"e30ec17d-71bd-4a3e-a470-e167b8fcf1d8","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":"##### A fruit-producing herb, camoxiuitl\n\nIt is cord-like, a creeper, a blossomer, a bloomer. [The leaves are] round. Its roots are cylindrical. Some are round; those which follow are forked.\n\nThe name of this root is *camotli*.[^24] Some are white; their name is *iztac camotli* [or] *poxcauhcamotli*. Some are yellow; their name is *xochicamotli*. Some are blue; their name is *tlapalcamotli*. And the name of those mentioned above is *camoxalli*. They are cookable in an olla; they are edible uncooked.\n\n##### Xicama[^25]\n\nIt is an herb. [The leaves are] broad, round. [It is] blossoming, flowering. The name of its root is *xicama*. It is round, broad, constricted, sweet, tasty, savory, honey-like. It crackles, crunches as it is eaten.\n\n##### Tolcimaquilitl\n\nIt is cord-like, a creeper, a bloomer. Its blossom is very chili-red; it is longed for, a coveted thing, craved, desirable, tender. The name of its root is *tolcimatl*. In an olla it may be cooked in a water and ash solution. It is fine-textured—very fine-textured. *Ichcatolcimatl* is of very fine texture [and] a little large.\n\nI eat *tolcimatl*; I chew *tolcimatl*.\n\n\n\n\n[^24]: *Camotli: Ipomoea Batatas* (L.) Poir (Dressler, *op. cit.,* p. 135).\n\n\n[^25]: *Pachyrrhizus erosus* (L.) Urban (cf. Chap. VI, § 9, n. 5).","html":"It is cord-like, a creeper, a blossomer, a bloomer. [The leaves are] round. Its roots are cylindrical. Some are round; those which follow are forked.
\nThe name of this root is camotli.1 Some are white; their name is iztac camotli [or] poxcauhcamotli. Some are yellow; their name is xochicamotli. Some are blue; their name is tlapalcamotli. And the name of those mentioned above is camoxalli. They are cookable in an olla; they are edible uncooked.
\nIt is an herb. [The leaves are] broad, round. [It is] blossoming, flowering. The name of its root is xicama. It is round, broad, constricted, sweet, tasty, savory, honey-like. It crackles, crunches as it is eaten.
\nIt is cord-like, a creeper, a bloomer. Its blossom is very chili-red; it is longed for, a coveted thing, craved, desirable, tender. The name of its root is tolcimatl. In an olla it may be cooked in a water and ash solution. It is fine-textured—very fine-textured. Ichcatolcimatl is of very fine texture [and] a little large.
\nI eat tolcimatl; I chew tolcimatl.
\n