Species Oxalis tysonii
Pictures from Observations
There aren’t any identifications of Oxalis tysonii.
Range:
Location unknown
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Etymology of Oxalis:
From the Greek oxys = sharp, sour or acid and (h)als = salt. The plant is frequently consumed for its sour taste caused by the oxalic acid, particularly the flowering stalks of O. pes-caprae. In large quantities the oxalic acid inhibits digestion and in stock leads to the condition 'dikpens' or bloated belly.
Etymology of tysonii:
For William Tyson (1851–1920), Jamaican-born South African botanist, plant collector, schoolteacher. He taught in various South African schools (1874–1887), joined the forestry department as secretary to the superintendent (1888–1892), and became librarian and sub-editor of the Agricultural Journal for the agricultural department (1893–1904).
Scientific name:
Unknown
Synonym of:
Unknown
Long etymology:
He was a main contributor to the Herbarium Normale Austro-Africanum organised by Bolus and MacOwan. On his retirement, he disposed of his phanerogam herbarium to the Cape government, and his personal set of marine algae to the Bolus Herbarium. In 1919, he was contracted to collect 10 sets of phanerogams for the Botanical Society, but took ill on the first collecting expedition to Coffee Bay and died shortly thereafter. He was a Fellow of the Linnaean Society.
Synonym status:
Observations of Taxon
There aren’t any identifications of Oxalis tysonii.
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