“…Fresh specimens of Reboulia have a distinct aroma and a sweet taste when crushed. The generic name is dedicated by the author to Eugen de Reboul (1781-1851), an Italian botanist from Florence (Little, 1949;Bischler-Causse et al, 2005;Meagher, 2008). The only recorded species in Sri Lanka under the genus is Reboulia hemisphaerica (L.) Raddi, the type of the genus (Bischler, 2004;Bischler-Causse et al, 2005;Long and Rubasinghe, 2014).…”