Pteris wallichiana
J. Agardh
PteridaceaeLeaves
iNaturalist · cc-by
(c) Michael J. Papay, some rights reserved (CC BY), uploaded by Michael J. Papay
(c) Michael J. Papay, some rights reserved (CC BY), uploaded by Michael J. Papay
iNaturalist · cc-by
(c) Michael J. Papay, some rights reserved (CC BY), uploaded by Michael J. Papay
(c) Michael J. Papay, some rights reserved (CC BY), uploaded by Michael J. Papay
iNaturalist · cc-by
(c) Michael J. Papay, some rights reserved (CC BY), uploaded by Michael J. Papay
(c) Michael J. Papay, some rights reserved (CC BY), uploaded by Michael J. Papay
What to Eat
Edible parts: Leaves, Fronds
The leaves or fronds are boiled, then fried and eaten with sauce.
Where to Find It
It grows in Yunnan in China.
Asia, China, Nepal, Sikkim,
Countries: United Arab Emirates, Afghanistan, Armenia, Azerbaijan, Bangladesh, Bahrain, Brunei, Bhutan, China, Georgia, Indonesia, Israel, India, Iraq, Iran, Jordan, Japan, Kyrgyzstan, Cambodia, North Korea, South Korea, Kuwait, Kazakhstan, Laos, Lebanon, Sri Lanka, Myanmar, Mongolia, Maldives, Malaysia, Nepal, Oman, Philippines, Pakistan, Qatar, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A fern native to Yunnan, China, with edible leaves and fronds that grow from the base as a herbaceous plant.
Names & Synonyms
Chatey uniu
References (2)
- Ghorbani, A., et al, 2012, A comparison of the wild food plant use knowledge of ethnic minorities in Naban River Watershed Nature Reserve, Yunnan, SW China. Journal of Ethnobiology and Ethnomedicine; 8:17
- Liu, Y., et al, 2012, Food uses of ferns in China: a review. Acta Societatis Botanicorum Poloniae 84(4): 263-270
