Athyrium pachyphyllum
Ching
AthyriaceaeLeaves
What to Eat
Edible parts: Leaves, Fronds
The leaves or fronds are cooked and eaten in stir-fries, soups, or with other foods, used either fresh or dried.
Where to Find It
It is a tropical plant. In Yunnan in China it grows between 400-1,500 m above sea level. It grows in evergreen broad-leaved forests.
Asia, China,
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 tropical fern in the family Athyriaceae with a short rhizome and red-brown scales on the tips, found in evergreen broad-leaved forests of Yunnan, China at 400-1,500 m elevation.
Notes
Also put in the families Aspleniaceae and Woodsiaceae.
Names & Synonyms
Athyrium xiangxiense S. F. Wu
References (2)
- Liu, Y., et al, 2012, Food uses of ferns in China: a review. Acta Societatis Botanicorum Poloniae 84(4): 263-270
- www.eFloras.org Flora of China
