Table 3 Use report and use categories
Criteria | Use categories | Number of species | Use report (UR) |
|---|---|---|---|
Plants material what were used to cook dishes (including making salads directly with raw plant material) | Vegetable | 38 | 451 |
Fruits that were only eaten when they were ripe, similar to apple, pear and strawberry | Fruit | 41 | 485 |
Not only edible plants, but could also be used by local people to treat diseases | Healthcare food | 14 | 78 |
Plants that could be used as a direct starch supplement (e.g., tuberous or rhizome of some plants) or processed into starch (e.g., acorns) | Substitute grain | 10 | 102 |
Plants that could be added to dishes or soups to increase the flavor of food | Seasoning | 9 | 36 |
Plants that could be processed into home-made liqueurs or alcoholic beverages and processed into herbal teas | Beverage | 6 | 47 |