La raíz de las espadañas también son comestibles.
\nLa raíz de la yerba que nace en el agua, que tiene hojas sobre el agua tan anchas como platos, que se llama atlacuezona, tiene una raíz negra, áspera, que se llama atzatzamoli. Lo interior desta raíz es comestible, cocida.
\nHay una raíz que se llama zacateztli. Es redonda y blanca. Cómese cocida y es sabrosa.
\nUna frutilla que se llama xaltómatl o xaltotómatl, que es fruta, que se hace en una yerba que se llama xaltomaxíhuitl. Esta frutilla alguna della es planca y otra negra. Es muy zumosa y muy dulce y redonda. La raíz desta yerba es comestible cruda y asada y cocida.
\nHay una yerba que se llama coyototómatl o coyotómatl. Nace en ella una frutilla que es como los tomates chiquitos que se llama miltómatl. Tiene la cubertura amarilla. Son dulces. Traban un poco de la garganta. Son comestibles. La raíz desta yerba, si se bebe no mucho, sino templadamente, es medicinal: limpia los intestinos. Las mujeres que den a mamar la beben. Purifícaseles la leche con ella.
\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":"73f3fc11-41b9-41f0-abbf-ae555d161c40","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":"Cattail roots are also edible.\n\nThe root of the herb that grows in the water, which has leaves above the water that are as wide as plates and is called _atlacuezonan_, is a rough, black root that is called _atzatzamolli_. The inside part of this root is edible when cooked.\n\nThere is a root that is called _zacateztli_. It is round and white. It is eaten cooked, and it is tasty.\n\nOne little fruit that is called _xaltomatl_ or _xaltotomatl_, which is a fruit, grows on an herb that is called _xaltomaxihuitl_. Some of these little fruits are white, and others are black. It is very juicy, very sweet, and round. This herb’s root is edible, whether raw, roasted, or boiled.\n\nThere is an herb that is called _coyototomatl_ or _coyotomatl_. A little fruit sprouts from it that is like the tiny tomatoes called _miltomatl_. It has yellow skin. They are sweet. They are a bit rough on the throat. They are edible. This herb’s root is medicinal if one does not drink too much of it but [drinks] in moderation instead: it cleanses the intestines. Nursing women drink it. Their milk is purified by it.","html":"Cattail roots are also edible.
\nThe root of the herb that grows in the water, which has leaves above the water that are as wide as plates and is called atlacuezonan, is a rough, black root that is called atzatzamolli. The inside part of this root is edible when cooked.
\nThere is a root that is called zacateztli. It is round and white. It is eaten cooked, and it is tasty.
\nOne little fruit that is called xaltomatl or xaltotomatl, which is a fruit, grows on an herb that is called xaltomaxihuitl. Some of these little fruits are white, and others are black. It is very juicy, very sweet, and round. This herb’s root is edible, whether raw, roasted, or boiled.
\nThere is an herb that is called coyototomatl or coyotomatl. A little fruit sprouts from it that is like the tiny tomatoes called miltomatl. It has yellow skin. They are sweet. They are a bit rough on the throat. They are edible. This herb’s root is medicinal if one does not drink too much of it but [drinks] in moderation instead: it cleanses the intestines. Nursing women drink it. Their milk is purified by 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":"44aa0cce-de30-4faf-bea1-351f5a0e43a4","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":"##### Acaxilotl:\ntolpatlactli inelhoaio, xoxouhcaquaqualonj, paoaxonj:\nnacaxilotataca, nacaxiloquaqua.\n\n##### Atzatzamolli\ninelhoaio, in atlacueçonan: chachaquachtic, teçontic, tliltic: in jiollo, paoaxonj, iuhqujn quauhnextamalli.\n\n##### Çacateztli\ntlanelhoatl; ololtõtli, paoaxonj, texio, velic, aviac\n\n##### Xaltomatl, xaltotomatl\nicapollo: in xaltomaxivitl, cequj iztac, cequj tliltic: necutzopatic necutzopiltic, aio, aiopipitzictic, ololtic, teololtic, ololpatic: \n\nnjxaltomacujcuj, njxaltomaeoa, njxaltotonquaqua: njcpitzinja, njccamapatla, njccamapatzca.\nIn jnelhoaio in: xoxouhcaqualonj, yoan ixconj, yoan paoaxonj, velic.\n\n##### Coiototomatl, coiotomatl: \nin jcapollo, in jtlaaqujllo, vel iuhquj̄ tomatl: in mjltomatl izoaio, coztic, cocoztic, cozpiltic, tzopelic, achi tozcachichic in jnelhoaio. In achi vel ommj, tlanoqujlonj: in çan vel ipan tecujtlaxcoliecti. In tlachichioalhuja, iehoatl conj, ic chipaoa, ic iectia in jmaio.","html":"tolpatlactli inelhoaio, xoxouhcaquaqualonj, paoaxonj:\nnacaxilotataca, nacaxiloquaqua.
\ninelhoaio, in atlacueçonan: chachaquachtic, teçontic, tliltic: in jiollo, paoaxonj, iuhqujn quauhnextamalli.
\ntlanelhoatl; ololtõtli, paoaxonj, texio, velic, aviac
\nicapollo: in xaltomaxivitl, cequj iztac, cequj tliltic: necutzopatic necutzopiltic, aio, aiopipitzictic, ololtic, teololtic, ololpatic:
\nnjxaltomacujcuj, njxaltomaeoa, njxaltotonquaqua: njcpitzinja, njccamapatla, njccamapatzca.\nIn jnelhoaio in: xoxouhcaqualonj, yoan ixconj, yoan paoaxonj, velic.
\nin jcapollo, in jtlaaqujllo, vel iuhquj̄ tomatl: in mjltomatl izoaio, coztic, cocoztic, cozpiltic, tzopelic, achi tozcachichic in jnelhoaio. In achi vel ommj, tlanoqujlonj: in çan vel ipan tecujtlaxcoliecti. In tlachichioalhuja, iehoatl conj, ic chipaoa, ic iectia in jmaio.
\n","citation_key":"citation_anderson_nahuatl_transcription","citation":{"en":["Nahuatl by Anderson & Dibble 1953–1982"],"es":["Náhuatl por Anderson & Dibble 1953–1982"]}},{"id":"dec8beff-3409-48eb-8ff9-d7fc62c3f996","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":"##### Acaxilotl\n\nIt is a broad reed. Its root can be eaten uncooked; it is cookable in an olla.\n\nI grub up, I chew the *acaxilotl* [root].\n\n##### Atzatzamolli[^26]\n\nIts root is [like that of] the *atlacueçonan*. It is pitted, rough, black; the center [of the root] can be cooked in an olla. [It is] like maize leached in wood ashes.\n\n##### Çacateztli[^27]\n\nThe root is round and small. It can be cooked in an olla. It is fine-textured, savory, tasty.\n\n##### Xaltomatl [or] Xaltotomatl[^28]\n\nIt is the fruit of the *xaltomatl* herb. Some are white, some black. They are sweet, very sweet; juicy, very juicy; round, round like a stone, very round.\n\nI pick, gather, eat the *xaltomatl*. I mash it. I break it up; I juice it in my mouth.\n\nIts root is edible uncooked, and it can be baked on a griddle and cooked in an olla. It is savory.\n\n##### Coyototomatl [or] Coyotomatl[^29]\n\nIts fruit, its product, is just like the tomato, the small tomato. Its skin is yellow, very yellow, quite yellow. It is sweet. Its root is somewhat bitter to the throat. A little is drunk as a laxative. In moderation it soothes the intestines. She who suckles drinks this in order to clean, to purify, her milk.\n\n\n\n\n[^26]: *Atzatzamoli:* prob. *Castalia gracilis* Rose (Sahagún, *op. cit.,* p. 323).\n\n\n[^27]: *Çacateztli:* prob. *Panicum* sp. (*ibid.,* p. 372).\n\n\n[^28]: *Xaltomatl: Saracha jaltomata* Schlecht., *Physalis mollis* (*ibid.,* p. 368).\n\n\n[^29]: *Coyoltomatl: Vitex mollis* H.B.K. (*ibid.,* p. 329).","html":"It is a broad reed. Its root can be eaten uncooked; it is cookable in an olla.
\nI grub up, I chew the acaxilotl [root].
\nIts root is [like that of] the atlacueçonan. It is pitted, rough, black; the center [of the root] can be cooked in an olla. [It is] like maize leached in wood ashes.
\nThe root is round and small. It can be cooked in an olla. It is fine-textured, savory, tasty.
\nIt is the fruit of the xaltomatl herb. Some are white, some black. They are sweet, very sweet; juicy, very juicy; round, round like a stone, very round.
\nI pick, gather, eat the xaltomatl. I mash it. I break it up; I juice it in my mouth.
\nIts root is edible uncooked, and it can be baked on a griddle and cooked in an olla. It is savory.
\nIts fruit, its product, is just like the tomato, the small tomato. Its skin is yellow, very yellow, quite yellow. It is sweet. Its root is somewhat bitter to the throat. A little is drunk as a laxative. In moderation it soothes the intestines. She who suckles drinks this in order to clean, to purify, her milk.
\n