Matteuccia intermedia
C. Chr.
OnocleaceaeLeaves
gbif · cc-by-nc
Field Museum of Natural History - Botany Department
Field Museum of Natural History - Botany Department
gbif · cc-by-nc
Field Museum of Natural History - Botany Department
Field Museum of Natural History - Botany Department
What to Eat
Edible parts: Leaves, Fronds
The leaves and fronds are cooked and eaten in stir-fries and soups.
Where to Find It
It is a temperate plant.
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 temperate fern in the family Onocleaceae, also classified in Woodsiaceae, cultivated for its edible fronds.
Notes
Also put in the family Woodsiaceae.
Names & Synonyms
Bai jue
References (2)
- Kang, Y., et al, 2014, Wild food plants used by the Tibetans of Gongba Valley (Zouqu country, Gansu, China) Journal of Ethnobiology and Ethnomedicine 10:20
- Liu, Y., et al, 2012, Food uses of ferns in China: a review. Acta Societatis Botanicorum Poloniae 84(4): 263-270
