Cissus repens Lam., Encycl. 1: 31 (1783)

Synonyms
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

Description
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]

Ecology
Forests in valleys, shrublands on hillsides; 100-1800 m.

Distribution
From southern Himalayas, southern China and Taiwan all the way to Australia. Also reported in Madagascar.

Uses
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).

Local names
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.