Pilea bracteosa
Wedd.
UrticaceaeLeaves
gbif · cc0
President and Fellows of Harvard College
President and Fellows of Harvard College
gbif · cc0
President and Fellows of Harvard College
President and Fellows of Harvard College
gbif · cc0
President and Fellows of Harvard College
President and Fellows of Harvard College
What to Eat
Edible parts: Leaves
The leaves are cooked and eaten as a vegetable.
Where to Find It
It is a subtropical plant. In China it grows in moist places in broad-leaved forests between 1,800-2,800 m above sea level.
Asia, Bhutan, China, Himalayas, India, Nepal, Northeastern India, 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 herb. It keeps growing from year to year. It has stolons or runners. It grows 15-30 cm tall. The leaves are oval and 3-9 cm long by 2-4 cm wide.
Names & Synonyms
Gongi, Guge
References (4)
- Flora of China @ efloras.org Volume 5
- Murtem, G. & Chaudhrey, P., 2016, An ethnobotanical note on wild edible plants of Upper Eastern Himalaya, India. Brazilian Journal of Biological Sciences, 2016, v. 3, no. 5, p. 63-81
- Srivastava, R. C., 2009, Traditional knowledge of Adi tribe of Arunachal Pradesh on plants. Indian Journal of Traditional Knowledge. 8(2): 146-153
- Srivastava, R. C., 2010, Traditional knowledge of Nyishi (Daffla) tribe of Arunachal Pradesh. Indian Journal of Traditional Knowledge. 9(1):26-37
