Coniogramme emeiensis
Ching & K. H. Shing
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(c) belgianferns, some rights reserved (CC BY-NC), uploaded by belgianferns
(c) belgianferns, some rights reserved (CC BY-NC), uploaded by belgianferns
iNaturalist · cc-by-nc
(c) liangfern, some rights reserved (CC BY-NC)
(c) liangfern, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) liangfern, some rights reserved (CC BY-NC)
(c) liangfern, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Rhizome - starch, Root, Leaves, Fronds
The starch from the rhizome is used to make noodles. The rhizome, roots, leaves, and fronds are edible parts.
Where to Find It
It is a tropical and subtropical plant. It grows in broad-leaved forests and shady places between 600-1,800 m above sea level.
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 and subtropical fern growing to about 1.5 m tall, found in broad-leaved forests and shady places between 600-1,800 m above sea level.
Notes
Also put in the family Hemionitiaceae and Adiantaceae.
Names & Synonyms
Wu mao feng liao jue
References (2)
- Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 27
- Liu, Y., et al, 2012, Food uses of ferns in China: a review. Acta Societatis Botanicorum Poloniae 84(4): 263-270
