Table 3 List of plants for both medicinal and edible purposes
Scientific name | Folk Chinese name | Edible purposes | Habit | Medicinal purposes | ||
|---|---|---|---|---|---|---|
Parts used | Preparations | Parts used | Preparations | |||
Abutilon theophrasti Medicus | qing ma zi | Fruit, tender leaf | Tender leaf: juiced, tea substitute Fruit: eaten raw | Herb | Seed | Decoction |
Achyranthes bidentata Blume | shan xian cai | Tender leaf | Stir-fried | Herb | Root | Decoction |
Albizia julibrissin Durazz | ye he shu | Tender leaf, flower | Tea substitute, stewed as tonic soup | Tree | Flower, bark | Decoction Pounded fresh part applied on the affected area |
Allium macrostemon Bunge | shan suan | Tender leaf, bulb | Stir-fried, dipped in sauce, used for seasoning, pickled | Herb | Bulb | Decoction |
Arctium lappa L | Â | Tender stem, tender leaf and root | Tender leaf and stem: juiced, stir-fried Root: stewed as tonic soup, tea substitute | Herb | Fruit, root, leaf, flower | Decoction Pounded fresh part applied on the affected area |
Bassia scoparia (L.) A.J.Scott | tie sao zhou | Tender stem, tender leaf and seed | Tender stem and leaf: blanched before made into salad, stir-fried Seed: oil manufacture | herb | Whole plant | Decoction Pounded fresh part applied on the affected area |
Cirsium arvense var. integrifolium C. Wimm. et Grabowski | ci ji cai | Tender stem, tender leaf | Tender stem and leaf: blanched before made into salad, stewed as tonic soup | Herb | Leaf, root | Decoction |
Cuscuta chinensis Lam. | tu er si | Tender leaf | Tea substitute | Herb | Seed | Decoction Pounded fresh part applied on the affected area |
Diospyros kaki Thunb. |  | Fruit, leaf | Fruit: eaten raw Leaf: tea substitute | Tree | Root, fruit, leaf | Decoction |
Forsythia suspensa (Thunb.) Vahl. | Leaf | Stewed as tonic soup, tea substitute | Shrub | Fruit | Decoction | Â |
Hemerocallis fulva (L.) L. | shan jin zhen | Flower | Stir-fried, stewed as tonic soup, blanched before made into salad | Herb | Whole plant | Decoction |
Juglans regia L. | he tao mao mao | Fruit, flower | Fruit: eaten raw, oil manufacture, juiced, boiled and consumed as salad, dried and made into nuts Flower: stir-fried, made into salad after soaked in water for a few days | Tree | Kernel | Taken as nut or cooked with meat |
Leonurus japonicus Houttuyn | rao wei, you bin chou cao | Tender leaf | Blanched before made into salad, stewed as tonic soup, Stir-fried with eggs, tea substitute | Herb | Whole plant | Decoction |
Lilum browaii var. viridulum Baker | Bulb, flower | Bulb: stir-fried, stewed as tonic soup, tea substitute Flower: tea substitute | Herb | Bulb | Decoction | Â |
Lonicera japonica Thunb | Â | Flower | Tea substitute, stewed as tonic soup | Liana | Flower, stem, fruit | Decoction |
Morus alba L | Â | Fruit, bark and tender leaf | Fruit: eaten raw Bark: tea substitute Tender leaf: tea substitute, blanched before made into salad, stewed as tonic soup | Tree | Leaf, root, stem, fruit, bark | Decoction Pounded fresh part applied on the affected area |
Periploca sepium Bunge | yang tao, wu bei zi | Tender leaf | Boiled and consumed as salad | Shrub | Bark | Decoction |
Pistacia chinensis Bunge | huang lian | Tender leaf, seed | Tender leaf: tea substitute, stir-fried, pickled Seed: oil manufacture | Tree | Bark, leaf | Decoction |
Plantago asiatica L | niu lun cai, yang ti miao, zhu er duo | Tender leaf, seed | Tender leaf: blanched before made into salad, stewed as tonic soup, stir-fried Seed: tea substitute | Herb | Whole plant | Decoction Pounded fresh part applied on the affected area Washing in soup |
Platycodon grandiflorus (Jacq.) A. DC | Tender leaf, root | Tender leaf: stir-fried Root: pickled | Herb | Root | Decoction | Â |
Polygala sibirica L | Â | Leaf, root | Leaf: stir-fried Root: stewed as tonic soup, liquor brewing | Herb | Root | Decoction |
Polygonatum odoratum (Mill.) Druce | Leaf, root | Leaf: stir-fried Root: tea substitute, stewed as tonic soup | Herb | Rhizome | Decoction | Â |
Polygonatum sibiricum Delar. ex Redoute | ye sheng jiang | Tender leaf, root | Tender leaf: stir-fried, tea substitute Root: boiled as congee | Herb | Rhizome | Decoction |
Rumex crispus L | (niu) she tou cai | Leaf, root | Blanched before made into salad, stir-fried, stewed as tonic soup, used for seasoning | Herb | Root | Decoction Pounded fresh part applied on the affected area |
Taraxacum mongolicum Hand.-Mazz | bo bo ding cai | Tender leaf, whole plant | Tender leaf: tea substitute Whole plant: blanched before made into salad, stewed as tonic soup, dipped in sauce, stir-fried | Herb | Whole plant | Decoction Pounded fresh part applied on the affected area |
Takhtajaniantha austriaca (Willd.) Zaika, Sukhor. & N. Kilian | lu lu cao | Stem, leaf and root | Eaten raw and dipped in sauce, stir-fried | Herb | Whole plant | Decoction |
Vicia amoena Fisch | Fruit | Boiled | Herb | Whole plant | Decoction Fumigating and washing the affected area Pounded fresh part applied on the affected area | Â |