reed, Triglochin sp., called egng almbarrgan in Uw Olkola and Uw Oykangand, egng oganij in Uw Ilbmbanhdhiy and mayi kaathu in Pakanh
dog's dick lily, Typhonium angustilobium
lily sp. called egng arreg in Uw Olkola and Uw Oykangand
lily pad sp. called egng eberam in Uw Olkola,
egng epheram in Uw Oykangand and mayi ponthong, in Pakanh
forest onion, called egng oygnggorrgon in Uw Oykangand
lily, Aristolochia pubera
herb sp., Cartonema spicata
forest yam, Ipomoea sp.?, called egng oyorrng in Uw Olkola and Uw Oykangand
white turnip, Microstemma sp. called egng aygnggal in Uw Olkola and Uw Oykangand and yuku mayi in Pakanh
lily root sp., called uk oday in Uw Oykangand and reported to be similar to egng alwar
Toffee [A thick sap which oozes out of the trunk of the tree and then hardens. It tastes sweet. You can chew it right away. For big ones you can put it in a billycan and let it soak over night to get it soft. Or you can cook it in the coals of the fire, smash it with a stick and then eat it. Winter is the best time for harvesting toffee.]