Table 2 List of wild edible plants used by Zhuang
Scientific name | Chinese name | Local name in pipin | Family | Habit | Food categories | Part used | Mode of consumption | Example recipes | Collection season | QI(137) | AI | FUI | PUI | MFFI | TSAI | FMRI | CFSI | Endangered situation | Voucher number |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Abrus precatorius L | 相思子 | Hou ta te | Fabaceae | Tree | Ts | Whole plant | Water-boiled | – | 9–12,2 | 34 | 3.5 | 3 | 2 | 1 | 9 | 5 | 321.30 | LC | HRC1320 |
Abrus pulchellus subsp. mollis (Hance) Verdc | 毛相思子 | Jj guo cao, Xiangsicha | Fabaceae | Herb | Wv; Ts | Whole plant | Stew soup; Water-boiled | Pork rib stew soup | 9–12,1 | 73 | 2 | 3 | 2 | 0.75 | 10 | 5 | 328.50 | LC | HRC1355 |
Abutilon indicum (L.) Sweet | 磨盘草 | Gi mu sei | Malvaceae | Herb | Sn | Seed | Eat directly | – | 2–3 | 12 | 2.5 | 1 | 1 | 0.5 | 6.5 | 4 | 3.90 | LC | HRC1355 |
Alpinia oblongifolia Hayata | 华山姜 | – | Zingiberaceae | Herb | Wv; Sp | Young shoot,Tuber | Stir-fry | Stir-fried pork with young shoots | 1–12 | 35 | 3.0 | 2.0 | 1.25 | 1 | 10 | 4 | 126.00 | LC | HRC1287 |
ernanthera philoxeroides (Mart.) Griseb. * | 空心莲子草 | – | Amaranthaceae | Herb | Wv | Leaf | Stir-fry | Stir-fried Alternanthera philoxeroides | 2–6 | 11 | 3.5 | 2.0 | 2.00 | 1 | 6.5 | 3 | 30.03 | LC | HRC1337 |
Amaranthus spinosus L. * | 刺苋 | Ge po hong nan | Amaranthaceae | Herb | Wv; Ts | Whole plant | Stir-fry; Water-boiled | Stir-fried Amaranthus spinosus | 1–5 | 25 | 2.5 | 2.0 | 2.00 | 1 | 7.5 | 3 | 56.25 | LC | HRC1477 |
Amaranthus tricolor L. * | 苋 | Ge po hong | Amaranthaceae | Herb | Wv | Whole plant | Stir-fry; Stew soup | Stir-fried pork with young shoots | 1–5 | 85 | 2.5 | 2.0 | 2.00 | 1 | 7.5 | 3 | 191.25 | LC | HRC1319 |
Anoectochilus roxburghii (Wall.) Lindl | 金线兰 | Jin xian lian | Orchidaceae | Herb | Ts | Whole plant | Soak in boiling water | – | 1–12 | 60 | 1.5 | 3.0 | 2.00 | 1 | 6.5 | 5 | 175.50 | EN | HRC1332 |
Aralia armata (Wall. ex G.Don) Seem | 野楤头 | Ci gan | Araliaceae | Shrub | Wv | Young shoot | Cold toss | – | 2–3 | 19 | 3.0 | 2.0 | 1.25 | 1.5 | 7.5 | 3 | 48.09 | LC | HRC1309 |
Artemisia argyi H.Lév. & Vaniot | 艾 | Ai | Asteraceae | Herb | Wv | Tender leaf; Whole plant | Stir-fry; Water-boiled | Pound and mix glutinous rice flour to make glutinous rice cakes (ciba) | 2–3 | 89 | 4.0 | 2.0 | 0.75 | 1.5 | 7.5 | 5 | 300.38 | LC | HRC1487 |
Artemisia indica Willd | 五月艾 | Ge ai | Asteraceae | Herb | Wv | Whole plant | Water-boiled; Make filling | Mung bean paste filling glutinous rice balls | 2–3 | 35 | 3.0 | 2.0 | 0.75 | 1.5 | 7.5 | 5 | 88.59 | LC | HRC1316 |
Artemisia lactiflora Wall. ex DC | 白苞蒿 | Yi mu ai | Asteraceae | Herb | Wv | Whole plant | Water-boiled | Cook together with eggs | 2–3 | 20 | 3.0 | 1.0 | 0.75 | 1 | 7.5 | 5 | 16.88 | LC | HRC1350 |
Aster indicus L | 马兰 | Ma lan tou | Asteraceae | Herb | Wv | Young shoot | Cold toss | Cold tossed dried tofu | 2–3 | 6 | 3.5 | 2.0 | 1.25 | 1.5 | 7.5 | 4 | 23.63 | LC | HRC1351 |
Astragalus sinicus L | 紫云英 | Hong hua cao | Fabaceae | Herb | Wv | Tender branches and leaves | Cold toss; Stir-fry; Stew soup | Cold toss | 2–3 | 6 | 2.0 | 1.0 | 0.75 | 1.5 | 10 | 3 | 4.05 | LC | HRC1352 |
Asystasia nemorum Nees | 十万错 | – | Acanthaceae | Herb | Fd | Branches and leaves | Stir-fry and then Soak in boiling water | Dyeing glutinous rice (purple-red color) | 3 | 57 | 2.0 | 1.0 | 2.00 | 1.5 | 7.5 | 4 | 102.60 | LC | HRC1353 |
Bambusa blumeana Schult.f | 簕竹 | – | Poaceae | Bamboo | Wv | Tender stem | Stir-fry | Stir-fried with dried meat and chili | 2–4 | 30 | 3.0 | 2.0 | 1.00 | 1 | 9 | 3 | 48.60 | LC | HRC1354 |
Bambusa chungii McClure | 粉单竹 | – | Poaceae | Bamboo | Wv | Tender stem | Stir-fry | Stir-fried with dried meat and chili | 5–10 | 61 | 3.5 | 2.0 | 1.00 | 1 | 9 | 3 | 115.29 | LC | HRC1359 |
Basella alba L. * | 落葵 | Fo weng | Basellaceae | Herb | Wv | Leaf | Water-boiled; Stir-fry | Stir-fried | 1–12 | 68 | 2.5 | 3.0 | 2.00 | 1 | 7.5 | 5 | 382.50 | LC | HRC1360 |
Bidens pilosa L. * | 鬼针草 | Ke mu gong | Asteraceae | Herb | Wv | Tender leaf | Cold toss; Stir-fry; Stew soup; Make filling | Stir-fried with pork belly | 2–4 | 13 | 4.0 | 2.0 | 0.75 | 1.5 | 6.5 | 4 | 30.42 | LC | HRC1281 |
Bischofia javanica Blume | 秋枫 | Ge mei tong | Phyllanthaceae | Tree | Fd | Bark | Water-boiled and soak | Dyeing glutinous rice (black color) | 3 | 8 | 2.5 | 2.0 | 1.00 | 1 | 6.5 | 3 | 7.80 | LC | HRC1328 |
Blechnum orientale L | 乌毛蕨 | – | Aspleniaceae | Herb | Wv | Young shoot; Tuber | Stir-fry | Crush the tuber, filter to extract starch and make fern cakes; Stir-fry young shoots | 1–12 | 8 | 4.0 | 2.0 | 1.25 | 1 | 6.5 | 4 | 20.8 | LC | HRC1355 |
Buddleja officinalis Maxim | 密蒙花 | Ran fan hua | Scrophulariaceae | Shrub | Fd | Flower | Soak in boiling water | Dyeing glutinous rice (yellow color) | 3–4 | 71 | 3.0 | 1.0 | 0.75 | 1 | 7.5 | 4 | 47.9 | LC | HRC1356 |
Camellia drupifera Lour | 越南油茶 | Ge mei sha | Theaceae | Tree | Of | Fruit | Extract oil | – | 10–12 | 52 | 3.0 | 3.0 | 1.50 | 1.5 | 9 | 4 | 442.3 | LC | HRC1357 |
Camellia euphlebia Merr. ex Sealy | 显脉金花茶 | – | Theaceae | Shrub or Dungarunga | Of、Ts | Fruit、Flower | Fruit: extract oil; Flower: soak in boiling water after drying | – | 2,7 | 12 | 1.5 | 2.0 | 1.50 | 1.5 | 7.5 | 3 | 18.2 | VU | HRC1318 |
Camellia indochinensis var. tunghinensis (Hung T.Chang) T.L.Ming & W.J.Zhang | 东兴金花茶 | – | Theaceae | Shrub | Of、Ts | Fruit、Flower | Fruit: extract oil; Flower: soak in boiling water after drying | – | 1,7 | 8 | 1.5 | 2.0 | 1.50 | 1.5 | 7.5 | 3 | 12.2 | EN | HRC1338 |
Camellia oleifera C.Abel | 油茶 | – | Theaceae | Tree | Of | Fruit | Extract oil | – | 10–12 | 106 | 4.0 | 5.0 | 1.50 | 1.5 | 9 | 4 | 1717.2 | LC | HRC1314 |
Camellia petelotii (Merr.) Sealy | 金花茶 | Deng hua cha | Theaceae | Shrub | Of、Ts | Fruit、Flower | Fruit: extract oil; Flower: soak in boiling water after drying | – | 1–2 | 76 | 2.0 | 3.0 | 1.50 | 1.5 | 7.5 | 3 | 269.3 | VU | HRC1366 |
Campanumoea javanica Bl | 金钱豹 | – | Campanulaceae | Liana | Wf; Wv | Fruit | Fruit: eat directly; Root: stew soup | Stew with meat (chicken, pork, duck) | 10,1–12 | 65 | 1.5 | 3.0 | 1.50 | 1 | 10 | 3 | 131.6 | LC | HRC1371 |
Canarium album (Lour.) DC | 橄榄 | Mong gu | Burseraceae | Tree | Sp | Fruit | Eat directly | – | 10–12 | 82 | 2.5 | 2.0 | 1.50 | 0.5 | 9 | 3 | 83.0 | LC | HRC1372 |
Canarium pimela Leenh | 乌榄 | Mong mei | Burseraceae | Tree | Sp; Wf | Fruit | Marinate | Pickled vegetables for cooking fish or eating congee | 10–12 | 76 | 2.5 | 3.0 | 1.50 | 0.75 | 9 | 3 | 173.1 | LC | HRC1380 |
Capsella bursa-pastoris (L.) Medik | 荠 | Ma hiu | Brassicaceae | Herb | Wv | Branches and leaves | Cold toss; Stir-fry; Make filling | Pickled vegetables; Pork and shepherd's purse dumplings | 2–3 | 61 | 2.0 | 2.0 | 2.00 | 1.5 | 9 | 4 | 263.5 | LC | HRC1295 |
Castanopsis hystrix Miq | 红锥 | Dong mei ge deng | Fagaceae | Tree | Wf; Nu | Fruit | Stir-fry | – | 8–11 | 62 | 2.5 | 2.0 | 1.50 | 1 | 10 | 3 | 139.5 | LC | HRC1376 |
Centella asiatica (L.) Urb | 积雪草 | Ge pa dun | Apiaceae | Herb | Wv; Ts | Whole plant | Stir-fry; Water-boiled; Cold toss | Cold tossed with walnuts | 1–12 | 105 | 3.0 | 4.0 | 2.00 | 1 | 7.5 | 5 | 945.0 | LC | HRC1293 |
Choerospondias axillaris (Roxb.) B. L. Burtt & A. W. Hill | 南酸枣 | Ge meng ma | Anacardiaceae | Tree | Wf | Fruit | Eat directly | – | 10–12 | 37 | 2.5 | 2.0 | 1.50 | 0.5 | 6.5 | 5 | 45.1 | LC | HRC1381 |
Cibotium barometz (L.) J. Sm | 金毛狗 | Ge gun wang | Cyatheaceae | Herb | Wv | Young shoot; Tuber | Stir-fry | Crush the tuber, filter to extract starch and make fern cakes; Stir-fry young shoots | 1–12 | 5 | 3.0 | 2.0 | 1.25 | 1.5 | 7.5 | 5 | 12.7 | LC | HRC1383 |
Cinnamomum parthenoxylon (Jack) Meisn | 黄樟 | Ge mei zhong | Lauraceae | Tree | Of | Tree trunk | Steam | Tree trunk sliced, steamed in a pot, oil distilled from the steam, and the oil used for stir-frying | 4–10 | 8 | 2.0 | 2.0 | 1.00 | 1.5 | 9 | 3 | 13.0 | LC | HRC1291 |
Citrus limonia Osb | 黎檬 | – | Rutaceae | Tree | Wf; Sp | Fruit | Eat directly | – | 5–12 | 88 | 3.5 | 4.0 | 2.00 | 0.75 | 10 | 5 | 970.2 | LC | HRC1384 |
Colocasia esculenta (L.) Schott | 芋 | Ge piu | Araceae | Herb | Wv | Petiole | Cold toss | – | 1–12 | 25 | 2.0 | 2.0 | 1.00 | 1.5 | 6.5 | 3 | 29.3 | LC | HRC1386 |
Crassocephalum crepidioides (Benth.) S. Moore * | 野茼蒿 | Ge pa song hao dui | Asteraceae | Herb | Wv | Whole plant | Stir-fry; Water-boiled | Cooking in hot pot | 3–4 | 25 | 4.0 | 1.0 | 0.75 | 1 | 7.5 | 4 | 22.5 | LC | HRC1389 |
Cratoxylum cochinchinense (Lour.) Blume | 黄牛木 | Ge mei guo shu | Hypericaceae | Shrub or Dungarunga | Ts | Branches and leaves | Water-boiled | – | 1–12 | 53 | 3.0 | 3.0 | 2.00 | 1 | 6.5 | 5 | 310.05 | LC | HRC1289 |
Cryptotaenia japonica Hassk | 鸭儿芹 | – | Apiaceae | Herb | Wv | Branches and leaves | Cold toss; Stir-fry | Cold tossed with mushrooms | 12, 1–3 | 52 | 3.0 | 2.0 | 2.00 | 1.5 | 7.5 | 3 | 210.60 | LC | HRC1307 |
Curcuma longa L | 姜黄 | Ge huang jiong | Zingiberaceae | Herb | Fd | Rhizome | Water-boiled | – | 9–12 | 61 | 3.0 | 2.0 | 1.50 | 1.5 | 7.5 | 5 | 308.81 | LC | HRC1388 |
Curcuma phaeocaulis Valeton | 莪术 | Ge zha mu gong | Zingiberaceae | Herb | Wv | Rhizome | Stew soup | Stew soup with pork ribs and chicken | 9–12 | 28 | 2.5 | 2.0 | 1.50 | 1 | 7.5 | 5 | 78.75 | LC | HRC1342 |
Cyclocodon lancifolius (Roxburgh) Kurz | 轮钟草 | – | Campanulaceae | Herb | Wf | Fruit | Eat directly | – | 8–12, 1 | 55 | 1.5 | 2.0 | 1.50 | 0.5 | 10 | 3 | 37.13 | LC | HRC1390 |
Dioscorea persimilis Prain & Burkill | 褐苞薯蓣 | – | Dioscoreaceae | Liana | Wv | Root | Stir-fry | Stir-fry with preserved meat | 11–12, 1–3 | 81 | 3.0 | 2.0 | 1.50 | 1 | 7.5 | 3 | 164.03 | LC | HRC1286 |
Diplopterygium chinense (Rosenstock) De Vol | 中华里白 | – | Gleicheniaceae | Herb | Wv | Young shoot | Stir-fry | Stir-fry with preserved meat | 1–12 | 11 | 3.0 | 2.0 | 1.25 | 1 | 9 | 4 | 29.70 | LC | HRC1392 |
Eclipta prostrata (L.) L | 鳢肠 | Ge ong gai | Asteraceae | Herb | Wv | Tender leaf | Water-boiled; Stir-fry | Cooking with congee | 1–3 | 8 | 4.0 | 1.0 | 0.75 | 1 | 6.5 | 4 | 6.24 | LC | HRC1391 |
Elephantopus scaber L | 地胆草 | Ge san shi la | Asteraceae | Herb | Wv; Ts | Root、Whole plant | Stew soup; Water-boiled | Cooking together with chicken broth, duck broth | 1–12 | 88 | 3.5 | 4.0 | 2.00 | 0.75 | 10 | 5 | 970.2 | LC | HRC1274 |
Embelia laeta (L.) Mez | 酸藤子 | Ma song gu | Primulaceae | Liana | Wf | Fruit | Eat directly | – | 4–7 | 18 | 3.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 29.3 | LC | HRC1305 |
Embelia ribes Burm.f | 白花酸藤果 | – | Primulaceae | Liana | Wf | Fruit | Eat directly | – | 4–7 | 13 | 2.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 22.5 | LC | HRC1392 |
Embelia ribes subsp. pachyphylla (Chun ex C. Y. Wu & C. Chen) Pipoly & C. Chen | 厚叶白花酸藤果 | – | Primulaceae | Liana | Wf | Fruit | Eat directly | – | 4–7 | 11 | 2.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 808.5 | LC | HRC1393 |
Emilia sonchifolia (L.) DC | 一点红 | Yi dian hong | Asteraceae | Herb | Wv | Tender leaf | Stew soup | Cooking together with chicken broth, duck broth, and bone broth | 1–12 | 76 | 3.0 | 3.0 | 0.75 | 0.75 | 9 | 5 | 18.2 | LC | HRC1394 |
Engelhardia roxburghiana Lindl | 黄杞 | Ge mei ba hong | Piperaceae | Tree | Ts | Leaf | Water-boiled after dry | – | 1–12 | 42 | 3.5 | 3.0 | 2.00 | 1 | 9 | 5 | 8.8 | LC | HRC1290 |
Epaltes australis Less | 球菊 | E bu shi cao | Asteraceae | Herb | Ts | Whole plant | Water-boiled | – | 1–12 | 13 | 3.5 | 1.0 | 0.75 | 1 | 6.5 | 5 | 7.4 | LC | HRC1329 |
Eryngium foetidum L. * | 刺芹 | Yue nan xiang cai | Apiaceae | Herb | Sp | Whole plant | Eat directly | Important ingredients for Dongxing Jing ethnicity's "Qu tou dan" | 1–12 | 65 | 3.0 | 4.0 | 2.00 | 0.5 | 9 | 4 | 173.1 | LC | HRC1250 |
Ficus auriculata Lour | 大果榕 | Ge mei dei nong | Moraceae | Tree | Wf | Fruit | Eat directly | – | 1–12 | 26 | 2.0 | 2.0 | 1.50 | 0.5 | 6.5 | 3 | 396.9 | LC | HRC1270 |
Ficus hirta Vahl | 粗叶榕 | Ge mei nong gei | Moraceae | Shrub or Dungarunga | Wf; Wv | Fruit; Root | Stew soup | – | 5–8 | 69 | 3.0 | 3.0 | 1.50 | 0.5 | 9 | 5 | 11.1 | LC | HRC1395 |
Ficus microcarpa L. f | 榕树 | Ge mei nong xie | Moraceae | Tree | Wv | Root | Stew soup | Stew soup with pork backbone | 1–12 | 6 | 3.0 | 2.0 | 1.50 | 0.75 | 7.5 | 5 | 280.8 | LC | HRC1331 |
Ficus oligodon Miq | 苹果榕 | – | Moraceae | Tree | Wf | Fruit | Eat directly | – | 5–6 | 18 | 2.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 15.2 | LC | HRC1325 |
Ficus pumila L | 薜荔 | Liang fen guo | Moraceae | Shrub | Sn | Fruit | Pound | Chilled noodles | 5–8 | 39 | 2.5 | 2.0 | 1.50 | 1 | 9 | 3 | 244.5 | LC | HRC1346 |
Garcinia multiflora Champ. ex Benth | 木竹子 | – | Clusiaceae | Tree | Wf | Fruit | Eat directly | – | 9–12 | 28 | 2.0 | 2.0 | 1.50 | 0.5 | 6.5 | 3 | 16.38 | LC | HRC1302 |
Garcinia oblongifolia Champ. ex Benth | 岭南山竹子 | Ge mei lu dong | Clusiaceae | Tree | Wf | Fruit | Eat directly | – | 9–12 | 30 | 2.5 | 2.0 | 1.50 | 0.5 | 6.5 | 3 | 21.94 | LC | HRC1399 |
Gardenia jasminoides J.Ellis | 栀子 | Ge mei leng | Rubiaceae | Shrub | Wv; Fd | Flower,Fruit | Cold toss;Fry; Soak in water after drying | Dyeing glutinous rice (yellow color) | 3–7, 5–12 | 43 | 3.5 | 2.0 | 1.50 | 1.5 | 6.5 | 5 | 220.11 | LC | HRC1396 |
Glycosmis pentaphylla (Retz.) DC | 山小橘 | Ma long liu | Ulmaceae | Shrub or Dungarunga | Wf | Fruit | Eat directly | – | 11–12, 1–3 | 23 | 2.5 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 19.41 | LC | HRC1397 |
Gomphandra tetrandra (Wall.) Sleumer | 粗丝木 | Shan luo bo | Stemonuraceae | Shrub or Dungarunga | Ts | Root | Water-boiled | – | 1–12 | 9 | 2.0 | 2.0 | 1.50 | 1 | 7.5 | 5 | 20.25 | LC | HRC1398 |
Grona styracifolia (Osbeck) H. Ohashi & K. Ohashi | 广东金钱草 | Jin qian cao | Fabaceae | Herb | Ts | Whole plant | Water-boiled | – | 8–11 | 82 | 2.5 | 4.0 | 2.00 | 1 | 9 | 5 | 645.8 | LC | HRC1279 |
Gynostemma pentaphyllum (Thunb.) Makino | 绞股蓝 | – | Piperaceae | Herb | Ts | Whole plant | Soak in boiling water | – | 8–12 | 105 | 2.5 | 3.0 | 2.00 | 1 | 9 | 5 | 708.8 | LC | HRC1402 |
Gynura divaricata (L.) DC | 白子菜 | Ming yue cao | Asteraceae | Herb | Wv | Tender leaf | Stir-fry; Water-boiled | Stir-fry with preserved meat | 2–5 | 20 | 2.0 | 2.0 | 0.75 | 1 | 6.5 | 4 | 15.6 | LC | HRC1403 |
Habenaria dentata (Sw.) Schltr | 鹅毛玉凤花 | – | Orchidaceae | Herb | Wv | Tuber | Stew soup | Stew with fish | 8–12 | 18 | 1.5 | 2.0 | 1.50 | 1 | 6.5 | 5 | 26.3 | LC | HRC1343 |
Hedyotis effusa Hance | 鼎湖耳草 | Long kou gan | Rubiaceae | Herb | Ts | Whole plant | Water-boiled | – | 1–12 | 51 | 2.5 | 2.0 | 2.00 | 1 | 6.5 | 5 | 248.6 | LC | HRC1406 |
Helixanthera parasitica Lour | 离瓣寄生 | Sang ji sheng | Loranthaceae | Shrub | Ts | Branches and leaves; Stem | Water-boiled | – | 1–12 | 15 | 2.0 | 2.0 | 2.00 | 1 | 6.5 | 5 | 39.0 | LC | HRC1407 |
Hellenia speciosa (J.Koenig) S.R.Dutta | 闭鞘姜 | – | Costaceae | Herb | Wv | Tender stem | Stir-fry; Stew soup | Pan-fry first, then stew with pig's head meat | 1–12 | 21 | 2.0 | 2.0 | 1.50 | 1 | 9 | 4 | 45.4 | LC | HRC1345 |
Houttuynia cordata Thunb | 蕺菜 | Yu xing cao | Saururaceae | Herb | Wv; Sp | Whole plant | Stir-fry; Water-boiled; Cold toss | The stems and leaves are used for a light stir-fry; the roots are used for cold tossing, and as a dipping sauce for raw fish | 1–12 | 93 | 3.0 | 4.0 | 2.00 | 1 | 7.5 | 5 | 732.4 | LC | HRC1294 |
Hypericum japonicum Thunb | 地耳草 | Tian ji huang | Hypericaceae | Herb | Ts | Whole plant | Water-boiled | – | 4–12 | 68 | 3.5 | 3.0 | 2.00 | 1 | 6.5 | 5 | 464.1 | LC | HRC1275 |
Ilex confertiflora Merr | 密花冬青 | Qing ming cha | Aquifoliaceae | Shrub or Dungarunga | Ts | Young shoot | Soak in boiling water | – | 1–12 | 71 | 1.0 | 1.0 | 0.75 | 1 | 9 | 5 | 23.96 | LC | HRC1408 |
Imperata cylindrica (L.) Raeusch | 白茅 | Ge ha wai | Poaceae | Herb | Wv; Ts | Root; Young shoot | Stir-fry; Water-boiled | – | 1–12 | 83 | 4.0 | 3.0 | 1.50 | 1 | 7.5 | 5 | 560.3 | LC | HRC1261 |
Isodon serra (Maxim.) Kudô | 溪黄草 | Kui huang cao | Lamiaceae | Herb | Ts | Whole plant | Stew soup | Stew with grass carp | 4–8 | 63 | 1.5 | 2.0 | 2.00 | 1 | 6.5 | 4 | 147.4 | LC | HRC1317 |
Juncus effusus L | 灯芯草 | – | Juncaceae | Herb | Ts | Whole plant | Water-boiled | – | 1–12 | 27 | 2.5 | 2.0 | 2.00 | 1 | 6.5 | 5 | 87.8 | LC | HRC1409 |
Leonurus japonicus Houttuyn | 益母草 | – | Lamiaceae | Herb | Wv; Ts | Whole plant | Stew soup; Stir-fry | Stew soup withchicken | 2–5, 6–11 | 43 | 3.4 | 2.0 | 2.00 | 1 | 7.5 | 5 | 219.3 | LC | HRC1312 |
Ligustrum lucidum W.T.Aiton | 女贞 | – | Oleaceae | Tree | Lb | Fruit | Brewing | – | 8–12 | 26 | 3.0 | 2.0 | 1.50 | 1 | 6.5 | 5 | 76.1 | LC | HRC1324 |
Liquidambar formosana Hance | 枫香树 | Ge mei lou | Altingiaceae | Tree | Fd | Leaf | Soak in water after drying | Dyeing glutinous rice | 3–4 | 109 | 3.0 | 1.0 | 2.00 | 1.5 | 9 | 4 | 353.2 | LC | HRC1252 |
Lithocarpus litseifolius (Hance) Chun | 木姜叶柯 | Tian cha | Fagaceae | Tree | Ts | Leaf | Soak in water after drying | – | 1–12 | 45 | 1.5 | 3.0 | 2.00 | 1 | 10 | 4 | 162.0 | LC | HRC1300 |
Lithocarpus pachylepis A. Camus | 厚鳞柯 | Feng liu guo | Fagaceae | Tree | Nu | Fruit | Brewing | – | 10–12 | 25 | 1.5 | 2.0 | 1.50 | 0.5 | 6.5 | 3 | 11.0 | VU | HRC1410 |
Litsea cubeba (Lour.) Pers | 山鸡椒 | – | Lauraceae | Tree | Sp | Fruit | Water-boiled | – | 2–11 | 73 | 3.0 | 3.0 | 1.50 | 1 | 9 | 5 | 591.3 | LC | HRC1264 |
Litsea pungens Hemsl | 木姜子 | Mei zhong heng | Lauraceae | Tree | Sp | Leaf | Stir-fry | Stir-fry with meat | 6–8 | 20 | 2.5 | 2.0 | 1.50 | 1 | 10 | 5 | 75.0 | LC | HRC1301 |
Lonicera confusa DC | 华南忍冬 | Ge gen wa gen ang | Caprifoliaceae | Liana | Ts | Whole plant | Soak in boiling water | – | 1–12 | 31 | 1.5 | 2.0 | 0.75 | 1 | 5.5 | 5 | 19.2 | LC | HRC1411 |
Lonicera macrantha (D. Don) Spreng | 大花忍冬 | Ge gen wa gen ang | Caprifoliaceae | Liana | Ts | Whole plant | Soak in boiling water | – | 1–12 | 25 | 1.5 | 2.0 | 0.75 | 1 | 5.5 | 5 | 15.5 | LC | HRC1271 |
Lophatherum gracile Brongn | 淡竹叶 | Ge ma an gong | Poaceae | Herb | Ts | Whole plant | Water-boiled | – | 1–12 | 92 | 3.5 | 3.0 | 2.00 | 1 | 7.5 | 5 | 724.5 | LC | HRC1273 |
Lycium chinense Mill | 枸杞 | E gou ji | Solanaceae | Shrub | Wv; Lb | Branches and leaves,Fruit | Water-boiled; Brewing | Cook in hot pot, dry pot, or porridge | 1–12, 6–12 | 23 | 1.5 | 3.0 | 1.50 | 1 | 9 | 5 | 81.5 | LC | HRC1277 |
Macrosolen cochinchinensis (Lour.) Tiegh | 鞘花 | – | Loranthaceae | Shrub | Ts; Wf | Leaf; Fruit | Water-boiled | – | 1–12, 5–8 | 26 | 2.5 | 2.0 | 1.50 | 1 | 6.5 | 5 | 63.4 | LC | HRC1327 |
Magnolia figo (Lour.) DC | 含笑花 | – | Magnoliaceae | Shrub | Ts | Flower | Soak in boiling water | – | 3–5 | 6 | 2.0 | 1.0 | 0.75 | 1 | 9 | 3 | 2.4 | LC | HRC1283 |
Melastoma malabathricum L | 印度野牡丹 | Ge mei nan | Melastomataceae | Shrub | Wf | Fruit | Eat directly | – | 8–12 | 8 | 1.5 | 2.0 | 1.50 | 0.5 | 6.5 | 3 | 3.5 | LC | HRC1313 |
Melastoma sanguineum Sims | 毛棯 | – | Melastomataceae | Shrub | Wf | Fruit | Eat directly | – | 8–12 | 42 | 2.0 | 2.0 | 1.50 | 0.5 | 6.5 | 3 | 24.6 | LC | HRC1413 |
Melicope pteleifolia (Champion ex Bentham) T. G. Hartley | 三桠苦 | San cha ku | Ulmaceae | Tree | Ts | Leaf | Water-boiled | – | 1–12 | 36 | 3.0 | 2.0 | 1.50 | 1 | 6.5 | 5 | 105.3 | LC | HRC1416 |
Melocalamus arrectus T.P.Yi | 澜沧梨藤竹 | – | Poaceae | Bamboo | Wv | Tender stem | Stew soup | Stew with duck | 12, 1–3 | 36 | 3.0 | 2.0 | 1.00 | 1 | 9 | 3 | 58.3 | LC | HRC1253 |
Mentha canadensis Linnaeus | 薄荷 | Ge pa hen miao | Lamiaceae | Herb | Wv; Sp | Tender branches and leaves | Water-boiled、Stir-fry | Made into seasoning with chili, salt, and oil | 1–12 | 108 | 1.5 | 4.0 | 1.50 | 0.75 | 10 | 4 | 255.2 | LC | HRC1344 |
Mentha spicata L.* | 留兰香 | Gou rou xiang | Lamiaceae | Herb | Wv; Sp | Tender branches and leaves | Water-boiled、Stir-fry | Important seasonings for eating dry pot dog meat and lamb | 1–12 | 55 | 1.5 | 4.0 | 1.50 | 1 | 10 | 3 | 129.9 | LC | HRC1418 |
Momordica cochinchinensis (Lour.) Spreng | 木鳖子 | – | Piperaceae | Liana | Fd; Sp; Wv | Fruit; Young shoot | Friut: pound; Young shoot: water-boiled, stir-fry | After crushing, it is mixed with glutinous rice to make yellow Ciba | 8–12, 2–4 | 85 | 3.0 | 4.0 | 1.50 | 1.5 | 7.5 | 5 | 753.1 | LC | HRC1298 |
Momordica subangulata Blume | 凹萼木鳖 | – | Piperaceae | Liana | Wv | Fruit | Stir-fry | – | 8–12 | 32 | 1.5 | 2.0 | 1.50 | 1 | 7.5 | 4 | 43.2 | LC | HRC1419 |
Murdannia bracteata (C,B. Clarke) J. K. Morton ex Hong | 大苞水竹叶 | Shi zi cao | Commelinaceae | Herb | Wv; Ts | Whole plant | Water-boiled | Boil with lean meat | 1–12 | 38 | 2.5 | 3.0 | 1.50 | 1.5 | 7.5 | 4 | 192.4 | LC | HRC1268 |
Musa balbisiana Colla | 野蕉 | Ge gun nong | Musaceae | Herb | Wv | Pseudostem | Stir-fry | Stir-fry with meat | 1–12 | 13 | 2.5 | 1.0 | 1.00 | 1.5 | 6.5 | 3 | 9.5 | LC | HRC1310 |
Nanhaia speciosa (Champ. ex Benth.) J. Compton & Schrire | 南海藤 | Niu da li | Fabaceae | Liana | Lb | Root | Brewing | – | 1–12 | 73 | 1.5 | 3.0 | 1.50 | 1 | 6.5 | 5 | 160.1 | LC | HRC1420 |
Nekemias grossedentata (Hand.-Mazz.) J. Wen & Z. L. Nie | 大齿牛果藤 | – | Vitaceae | Liana | Ts | Branches and leaves; Stem | Water-boiled | – | 7–12, 1 | 44 | 3.5 | 4.0 | 1.50 | 1 | 10 | 5 | 404.3 | LC | HRC1269 |
Nephrolepis cordifolia (L.) C.Presl | 肾蕨 | – | Polypodiaceae | Herb | Wf | Rhizome | Eat directly | – | 1–12 | 43 | 3.5 | 1.0 | 1.50 | 0.5 | 5.5 | 4 | 24.8 | LC | HRC1421 |
Ocimum basilicum L. * | 罗勒 | Yue nan bo he | Lamiaceae | Herb | Sp | Whole plant | Eat directly | – | 2–11 | 70 | 2.0 | 4.0 | 2.00 | 0.5 | 10 | 4 | 336.0 | LC | HRC1249 |
Oenanthe javanica (Blume) DC | 水芹 | Shui qin cai | Apiaceae | Herb | Wv | Tender branches and leaves | Cold toss; Stir-fry | – | 12,1–3 | 63 | 3.0 | 3.0 | 2.00 | 1.5 | 7.5 | 3 | 382.7 | LC | HRC1303 |
Oroxylum indicum (L.) Kurz | 木蝴蝶 | – | Bignoniaceae | Tree | Wv | Seed | Stew soup | – | 10–12, 1 | 6 | 2.0 | 2.0 | 1.00 | 0.75 | 7.5 | 5 | 6.8 | LC | HRC1299 |
Osbeckia chinensis L | 金锦香 | – | Melastomataceae | Shrub | Ts | Whole plant | Water-boiled | – | 1–12 | 16 | 2.5 | 2.0 | 2.00 | 1 | 6.5 | 5 | 52.0 | LC | HRC1246 |
Osyris lanceolata Hochst. & Steud | 沙针 | – | Santalaceae | Shrub | Wf | Fruit | Eat directly | – | 9–10 | 8 | 2.0 | 1.0 | 1.50 | 0.5 | 6.5 | 3 | 2.3 | LC | HRC1422 |
Paederia foetida L | 鸡屎藤 | Ge hou tun ma | Rubiaceae | Shrub | Sn; Wv | Leaf | Water-boiled; Pound | Boil red sugar to make sugar water | 3–5 | 80 | 3.0 | 2.0 | 1.50 | 1.5 | 7.5 | 4 | 324.0 | LC | HRC1292 |
Patrinia scabiosifolia Link | 败酱 | Ge song pie | Caprifoliaceae | Herb | Wv | Tender leaf | Stew soup; Stir-fry | – | 2–4 | 16 | 1.5 | 2.0 | 2.00 | 1 | 6.5 | 4 | 25.0 | LC | HRC1423 |
Pentaphragma spicatum Merr | 直序五膜草 | Fei cui cai | Pentaphragmataceae | Herb | Wv | Leaf | Stir-fry、Stew soup | – | 1–12 | 30 | 2.0 | 3.0 | 2.00 | 1 | 7.5 | 3 | 81.0 | LC | HRC1265 |
Perilla frutescens var. purpurascens (Hayata) H. W. Li | 野生紫苏 | – | Lamiaceae | Herb | Wv; Sp | Leaf | Stir-fry | Made into dipping sauce with salt and oil, used as a dipping sauce for raw fish | 1–12 | 76 | 2.5 | 3.0 | 2.00 | 0.75 | 9 | 4 | 307.8 | LC | HRC1311 |
Peristrophe bivalvis (L.) Merr | 观音草 | Hong lan cao | Acanthaceae | Herb | Fd | Leaf | Pound | Crush and soak, then dye glutinous rice | 3–4 | 68 | 2.5 | 2.0 | 2.00 | 1.5 | 7.5 | 3 | 229.5 | LC | HRC1278 |
Peristrophe japonica (Thunb.) Bremek | 狗肝菜 | – | Acanthaceae | Herb | Fd | Branches and leaves; Stem | Pound; Stir-fry; Soak in boiling water | Crush and soak, then dye glutinous rice | 3–4 | 52 | 3.0 | 1.0 | 2.00 | 1.5 | 7.5 | 4 | 140.4 | LC | HRC1276 |
Peristrophe japonica (Thunb.) Bremek | 九头狮子草 | – | Acanthaceae | Herb | Fd | Branches and leaves; Stem | Soak in boiling water | Dyeing glutinous rice (blue color) | 3–4 | 15 | 3.0 | 2.0 | 1.00 | 1.5 | 10 | 5 | 67.5 | LC | HRC1334 |
Persicaria viscosa (Buch.-Ham. ex D. Don) H. Gross ex Nakai * | 香蓼 | – | Polygonaceae | Herb | Sp | Whole plant | Eat directly | Dipping sauce for raw fish | 1–12 | 65 | 2.0 | 3.0 | 2.00 | 0.5 | 10 | 4 | 182.0 | LC | HRC1322 |
Phyllanthus emblica L | 余甘子 | Meng han | Phyllanthaceae | Tree | Wf | Fruit | Eat directly | – | 7–10 | 115 | 3.0 | 3.0 | 1.50 | 0.5 | 7.5 | 4 | 232.9 | LC | HRC1315 |
Phyllanthus urinaria L | 叶下珠 | Ye cha zhu | Phyllanthaceae | Herb | Wv | Branches and leaves; Stem | Stew soup | Stew soup with duck liver | 2–5 | 11 | 3.0 | 1.0 | 1.50 | 0.75 | 7.5 | 5 | 13.9 | LC | HRC1424 |
Phyllostachys heteroclada Oliv | 水竹 | Xiao sun zi | Poaceae | Bamboo | Wv | Tender stem | Stir-fry | Stir-fry with meat and chili | 3–4 | 21 | 2.0 | 2.0 | 1.00 | 1 | 7.5 | 3 | 18.9 | LC | HRC1304 |
Piper sarmentosum Roxb | 假蒟 | Jia lou | Piperaceae | Herb | Wv; Sp | Leaf | Stir-fry; stew、Fry | Wrap the pork filling with leaves and fry it | 1–12 | 100 | 3.0 | 3.0 | 2.00 | 1 | 10 | 5 | 900.0 | LC | HRC1243 |
Plantago asiatica L | 车前 | Pa dui ma | Plantaginaceae | Herb | Wv; Ts | Whole plant | Stir-fry; Water-boiled; Pound | Crush and mix with glutinous rice flour to make Ciba | 5–11 | 93 | 3.5 | 3.0 | 2.00 | 1 | 7.5 | 5 | 1098.6 | LC | HRC1349 |
Pleioblastus amarus (Keng) Keng f | 苦竹 | Xiao sun zi | Poaceae | Bamboo | Wv | Tender stem | Stir-fry | Stir-fry with meat and chili | 4–5 | 33 | 2.5 | 2.0 | 1.00 | 1 | 7.5 | 3 | 37.1 | LC | HRC1450 |
Pleuropterus multiflorus (Thunb.) Turcz. ex Nakai | 何首乌 | – | Polygonaceae | Herb | Wv | Tender branches and leaves | Stir-fry; Cold toss | Cold toss with chili | 2–3 | 11 | 3.5 | 2.0 | 1.50 | 1.5 | 6.5 | 5 | 56.3 | LC | HRC1285 |
Portulaca oleracea L | 马齿苋 | Pa gou gei | Portulacaceae | Herb | Wv | Whole plant | Make filling; Cold toss | Making dumplings | 5–9 | 93 | 2.5 | 4.0 | 2.00 | 1.5 | 7.5 | 5 | 1046.3 | LC | HRC1251 |
Praxelis clematidea (Hieron. ex Kuntze) R.M.King & H.Rob. * | 假臭草 | – | Asteraceae | Herb | Wv | Tender leaf | Water-boiled; Stir-fry | – | 3 | 6 | 2.5 | 1.0 | 0.75 | 1 | 6.5 | 3 | 2.2 | LC | HRC1296 |
Psidium guajava L. * | 番石榴 | Ma dou wu | Myrtaceae | Shrub | Wf | Fruit | Eat directly | – | 9–12, 1–3 | 106 | 3.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 107.3 | LC | HRC1456 |
Pteridium revolutum (Blume) Nakai | 毛轴蕨 | Long zhua cai | Dennstaedtiaceae | Herb | Wv | Tender branches and leaves | Cold toss; Stir-fry; Stew soup | – | 2–8 | 6 | 2.0 | 2.0 | 1.25 | 1.5 | 6.5 | 3 | 8.8 | LC | HRC1456 |
Pueraria montana var. thomsonii (Benth.) M.R.Almeida | 粉葛 | Ge hou gan | Fabaceae | Liana | Wv | Root | Water-boiled; Pound | After crushing, soak in water, filter to extract starch and make into cakes | 8–12, 1 | 90 | 3.0 | 1.0 | 1.50 | 1 | 7.5 | 4 | 121.5 | LC | HRC1457 |
Pyrus calleryana Decne | 豆梨 | – | Rosaceae | Tree | Wf | Fruit | Eat directly; Brewing | – | 8–11 | 21 | 2.5 | 2.0 | 1.50 | 1 | 6.5 | 4 | 41.0 | LC | HRC1339 |
Rhododendron simsii Planch | 杜鹃 | Du jing | Ericaceae | Shrub | Sn | Flower | Cold toss | Eat by dipping in white sugar | 4–5 | 9 | 3.0 | 1.0 | 0.75 | 1.5 | 9 | 3 | 8.2 | LC | HRC1341 |
Rhodomyrtus tomentosa (Aiton) Hassk | 桃金娘 | Ma leng | Myrtaceae | Shrub | Wf | Fruit | Eat directly | – | 6–7 | 131 | 3.5 | 2.0 | 1.50 | 0.5 | 6.5 | 4 | 178.8 | LC | HRC1306 |
Robinia pseudoacacia L. * | 刺槐 | Yang huai hua | Fabaceae | Tree | Wv | Flower | Steam | Make rice cakes with glutinous rice flour | 4–6 | 13 | 1.5 | 2.0 | 0.75 | 1 | 10 | 4 | 11.7 | LC | HRC1459 |
Rorippa indica (L.) Hiern | 蔊菜 | Tang ga cai | Brassicaceae | Herb | Wv | Tender branches and leaves | Cold toss; Stir-fry; Stew soup | Stir-fry with eggs | 2–3 | 25 | 2.5 | 2.0 | 2.00 | 1.5 | 7.5 | 3 | 84.4 | LC | HRC1284 |
Rosa laevigata Michx | 金樱子 | Ma leng du | Rosaceae | Shrub | Lb | Fruit | Brewing | – | 7–11 | 95 | 3.0 | 2.0 | 1.50 | 1 | 6.5 | 5 | 277.9 | LC | HRC1333 |
Rubus alceifolius Poir | 粗叶悬钩子 | – | Rosaceae | Shrub | Wf | Fruit | Eat directly | – | 9–11 | 30 | 3.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 30.4 | LC | HRC1461 |
Rubus cochinchinensis Tratt | 蛇藨筋 | – | Rosaceae | Shrub | Wf | Fruit | Eat directly | – | 6–7 | 31 | 2.5 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 26.2 | LC | HRC1462 |
Rubus leucanthus Hance | 白花悬钩子 | – | Rosaceae | Shrub | Wf | Fruit | Eat directly | – | 8–10 | 12 | 2.0 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 8.1 | LC | HRC1463 |
Rubus pluribracteatus L. T. Lu & Boufford | 大乌泡 | – | Rosaceae | Shrub | Wf | Fruit | Eat directly | – | 6 | 21 | 1.5 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 10.6 | LC | HRC1272 |
Rubus rosifolius Stokes | 空心藨 | – | Rosaceae | Shrub | Wf | Fruit | Eat directly | – | 7–9 | 82 | 3.5 | 2.0 | 1.50 | 0.5 | 9 | 3 | 116.2 | LC | HRC1336 |
Sageretia thea (Osbeck) M.C.Johnst | 雀梅藤 | – | Rhamnaceae | Liana | Wf | Fruit | Eat directly | – | 3–5 | 30 | 2.5 | 1.0 | 1.50 | 0.5 | 7.5 | 3 | 12.7 | LC | HRC1330 |
Salix babylonica L. * | 垂柳 | Liu ye | Salicaceae | Tree | Wv; Ts | Young shoot | Cold toss; Stir-fry after drying; Soak in boiling water | – | 2–3 | 15 | 2.0 | 1.0 | 1.25 | 1.5 | 7.5 | 4 | 16.9 | LC | HRC1464 |
Sarcandra glabra (Thunb.) Nakai | 草珊瑚 | Ge sa ha ba bu | Chloranthaceae | Shrub | Ts | Whole plant | Water-boiled | – | 1–12 | 116 | 3.5 | 3.0 | 2.00 | 1 | 7.5 | 5 | 1065.8 | LC | HRC1348 |
Saurauia tristyla DC | 水东哥 | Ge ma mou | Actinidiaceae | Shrub or Dungarunga | Wf | Fruit | Eat directly | – | 6–8 | 25 | 2.5 | 2.0 | 1.50 | 0.5 | 7.5 | 3 | 21.1 | LC | HRC1465 |
Scleromitrion diffusum (Willd.) R.J.Wang | 白花蛇舌草 | – | Rubiaceae | Herb | Wv; Ts | Whole plant | Water-boiled | Cooking congee | 3–7 | 62 | 3.0 | 2.0 | 2.00 | 1 | 6.5 | 5 | 241.8 | LC | HRC1466 |
Senegalia pennata (L.) Maslin | 羽叶金合欢 | Chou cai | Fabaceae | Liana | Wv | Branches and leaves; Stem | Stir-fry; Stew soup | Stir-fry with eggs | 3–4 | 16 | 2.5 | 1.0 | 2.00 | 1 | 10 | 3 | 24.0 | LC | HRC1467 |
Senna occidentalis (L.) Link * | 望江南 | Ge du gua mei | Fabaceae | Shrub | Wv | Tender leaf | Stir-fry; Stew soup | Stew soup with chicken | 3–4 | 58 | 3.0 | 2.0 | 0.75 | 1 | 10 | 4 | 104.4 | LC | HRC1468 |
Senna tora (L.) Roxb. * | 决明 | Ge shu du dong | Fabaceae | Herb | Wv | Tender branches and leaves | Cold toss; SeedWater-boiled | Cook in hot pot | 3–4,8–11 | 15 | 3.0 | 2.0 | 1.00 | 1.5 | 10 | 5 | 67.5 | LC | HRC1335 |
Solanum americanum Miller | 少花龙葵 | Bai hua cai | Solanaceae | Herb | Wv; Wf | Tender branches and leaves | Water-boiled; Stir-fry; Cold toss | Stir-fry with meat | 1–12 | 68 | 3.5 | 3.5 | 1.50 | 1 | 9 | 5 | 562.3 | LC | HRC1472 |
Striga asiatica (L.) Kuntze | 独脚金 | Ge gan bu pie | Orobanchaceae | Herb | Ts | Whole plant | Soak in boiling water | – | 5–8 | 25 | 1.5 | 2.0 | 2.00 | 1 | 6.5 | 5 | 48.8 | LC | HRC1340 |
Syzygium cumini (L.) Skeels | 乌墨 | – | Myrtaceae | Tree | Ts | Flower | Soak in boiling water | – | 2–3 | 16 | 2.5 | 2.0 | 0.75 | 1 | 7.5 | 5 | 22.5 | LC | HRC1473 |
Tadehagi triquetrum (L.) H.Ohashi | 葫芦茶 | Ge sha hou bu | Fabaceae | Shrub | Ts | Whole plant | Water-boiled | – | 1–12 | 42 | 3.0 | 2.0 | 2.00 | 1 | 7.5 | 5 | 189.0 | LC | HRC1474 |
Talipariti tiliaceum (L.) Fryxell | 黄槿 | – | Malvaceae | Shrub or Dungarunga | Wv | Flower | Stew soup | Make soup with eggs | 4–8 | 13 | 2.5 | 1.0 | 0.75 | 1 | 9 | 4 | 8.8 | LC | HRC1288 |
Taraxacum mongolicum Hand.-Mazz | 蒲公英 | – | Asteraceae | Herb | Wv; Ts | Whole plant | Cold toss; Stir-fry; Water-boiled | – | 2–8 | 32 | 1.5 | 2.0 | 2.00 | 1.5 | 9 | 5 | 129.6 | LC | HRC1326 |
Taxillus chinensis (DC.) Danser | 广寄生 | – | Loranthaceae | Shrub | Ts | Branches and leaves; Stem | Water-boiled | – | 1–12 | 53 | 3.0 | 3.0 | 2.00 | 1 | 6.5 | 5 | 310.1 | LC | HRC1280 |
Toona sinensis (A.Juss.) M.Roem | 香椿 | Ge mei xia song | Meliaceae | Tree | Wv | Whole plant | Stir-fry; Cold toss; Fry | Stir-fry with eggs | 3–4 | 43 | 3.0 | 1.0 | 1.50 | 1.5 | 10 | 3 | 87.1 | LC | HRC1321 |
Ulmus pumila L | 榆树 | Yu qian | Ulmaceae | Tree | Wv | Fruit | Cold toss; Steam | – | 3–6 | 6 | 1.5 | 1.0 | 1.50 | 1.5 | 7.5 | 3 | 4.6 | LC | HRC1471 |
Vernonia amygdalina Delile * | 扁桃斑鸠菊 | Nan fei ye | Asteraceae | Shrub or Dungarunga | Ts | Leaf | Water-boiled | – | 1–12 | 18 | 2.0 | 3.0 | 2.00 | 1 | 9 | 5 | 97.2 | LC | HRC1347 |
Viola philippica Cav | 紫花地丁 | Ge deng ba kuo | Violaceae | Herb | Wv | Tender leaf | Cold toss | – | 3–4 | 39 | 2.5 | 1.0 | 2.00 | 1.5 | 7.5 | 5 | 109.69 | LC | HRC1469 |
Viscum ovalifolium Wall. et DC | 瘤果槲寄生 | – | Loranthaceae | Shrub | Ts | Branches and leaves; Stem | Water-boiled | – | 1–12 | 5 | 2.0 | 2.0 | 2.00 | 1 | 6.5 | 5 | 13.00 | LC | HRC1470 |
Vitis balansana Planchon | 小果葡萄 | Ge ma yi dong | Vitaceae | Liana | Wf | Fruit | Eat directly | – | 9–10 | 39 | 2.5 | 1.0 | 2.00 | 1.5 | 7.5 | 5 | 109.69 | LC | HRC1323 |
Zingiber guangxiense D. Fang | 桂姜 | Ye sheng jiang | Zingiberaceae | Herb | Wv; Sp | Pseudostem | Stir-fry; Boil in water; Stew soup | Stew fish with peeled stems; Stir-fry or Water-boil chunks of root and other meat together | 3–4 | 19 | 1.5 | 2.0 | 1.50 | 0.75 | 10 | 4 | 25.65 | LC | HRC1282 |
Zingiber striolatum Diels | 阳荷 | – | Zingiberaceae | Herb | Wv | Flower | Stir-fry | Stir-fry with meat | 1–12 | 31 | 1.5 | 1.0 | 0.75 | 1 | 10 | 5 | 17.44 | LC | HRC1308 |