Cissus repens Lam., Encycl. 1: 31 (1783)
Species name meaning 'creeping'.
Cissus cordata Roxb.
Cissus diffusa (Miq.) Amshoff
Cissus glauca Roxb.
Cissus glaucoramea Planch.
Cissus modesta (Miq.) Amshoff
Cissus purpurea Roxb. ex Steud.
Cissus repens var. sinensis Hand.-Mazz.
Cissus vesicatoria Blanco
Vitis diffusa Miq.
Vitis glauca (Roxb.) Wight & Arn.
Vitis modesta Miq.
Vitis repens (Lam.) Wight & Arn.
Vitis vitiginea var. repens (Lam.) Kuntze
Vines, herbaceous. Branchlets terete, with longitudinal ridges, usually glaucous, glabrous; tendrils bifurcate. Leaves simple; stipules brownish,
oblong, 5-6 x 2-3 mm, membranous, glabrous; petiole 2.5-7 cm, glabrous; leaf blade cordate-oval, 5-13 x 4-9 cm, glabrous, basal veins 3-5, lateral
veins 3 or 4 pairs, veinlets inconspicuous, base often cordate, margin with 9-12 sharp teeth on each side, apex acute or acuminate. Inflorescence
umbelliform, terminal or leaf-opposed; peduncle 1-3 cm, glabrous. Pedicel 2-4 mm, nearly glabrous. Buds oval, ca. 4 mm, apex obtuse. Calyx entire
or undulate. Petals triangular-ovate, white-yellow-pinkish, ca. 3 mm, glabrous. Anthers ovoid-elliptic. Lower part of ovary adnate to disk; style
conical; stigma slightly expanded. Berry 0.8-1.2 cm x 4-8 mm, 1-seeded. Seed surface smooth, with sparse ribs, red to black coloured. [Flora of China]
Forests in valleys, shrublands on hillsides; 100-1800 m.
From southern Himalayas, southern China and Taiwan all the way to Australia. Also reported in Madagascar.
Leaves are cooked as vegetable. Leaves cooked with deer meat are considered to be special dish (Murang). Young shoots are used in curries. Sometimes
used as additive to bring a sour taste especially in fish items (Chakma, Marma and Tripura). Leaf extracts are taken against fever (Tanchangya).
Bangladesh: Marmarialata, Chhoto marmarialata, Mormoijjya amila (Chakma), Owa Rong Si (Marma), Pong Kryang shi, Praw Ma, rui-rep (Murang),
Chibong ludi (Tanchangya), Pepo mukhroi (Tripura).
China: bai fen teng.