Food uses of ferns in China: a review

Edible ferns are some of the most important wild vegetables in China. This paper reviews their food uses. The history of eating ferns in China may go back as far as 3000 years. An ethnobotanical inventory of edible ferns was created, with 52 species (including 4 varieties), which were traditionally used. The potential species number of edible ferns was estimated as 144 species (including 4 varieties). The cuisines, products and chemical components of ferns were also summarized. The most commonly eaten fern, Pteridium aquilinum var. latiusculum, was discussed in terms of its toxicity, massive productivity and development strategies. Suggestions and recommendations were proposed for the future development of edible ferns in China

Ethnobotanical review of food uses of Polygonatum (Convallariaceae) in China

According to our literature survey, fifteen species in the genus Polygonatum (Convallariaceae) have been used as food in China. Five main categories of use (drinks, snacks, vegetables, staple food and seasoning) were found. The plants from this genus are used mainly as vegetables. Rhizomes are the main parts used. The categories of use and diverse preparation methods have some similarities with those in other countries. Among all the recorded species, Polygonatum sibiricum and P. odoratum are the most commonly consumed species in China. Local people from different places have their own unique preparation methods and customs. However, the use of Polygonatum still remains at the level of family consumption, and the resources have not been fully used yet. We proposed ideas for further exploitation and conservation of edible Polygonatum species, and suggested fur- ther research, e.g. on the nutritional properties of all recorded edible species. It is believed that there is still plentiful traditional knowledge about food uses of Polygonatum to be documented in China