Polygonatum nakaianum
Ishidoga
AsparagaceaeRoots
What to Eat
Edible parts: Root, Rhizome
The rhizomes are cooked as a staple food, ground into powder and mixed with flour, or used to make wine.
Where to Find It
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 herbaceous perennial in the Asparagaceae family with edible rhizomes. The rhizomes are a traditional staple food.
Notes
Not in The Plant List.
References (1)
- Wujisguleng, W., et al, 2012, Ethnobotanical review of food uses of Polygonatum (Convallariaceae) in China. Acta Societatis Botanicorum Poloniae 81(4):239-244
