Polygonatum stenophyllum
Maxim.
AsparagaceaeRoots
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(c) V.S. Volkotrub, some rights reserved (CC BY-NC), uploaded by V.S. Volkotrub
(c) V.S. Volkotrub, some rights reserved (CC BY-NC), uploaded by V.S. Volkotrub
iNaturalist · cc-by-nc
(c) V.S. Volkotrub, some rights reserved (CC BY-NC), uploaded by V.S. Volkotrub
(c) V.S. Volkotrub, some rights reserved (CC BY-NC), uploaded by V.S. Volkotrub
iNaturalist · cc-by-nc
(c) sergeyprokopenko, some rights reserved (CC BY-NC)
(c) sergeyprokopenko, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Rhizome
The rhizome is cooked by steaming or roasting and eaten as a snack.
Where to Find It
It is a temperate plant.
Asia, China, Korea, Russia,
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, Russia, Saudi Arabia, Singapore, Syria, Thailand, Tajikistan, Timor-Leste, Turkmenistan, Turkey, Taiwan, Uzbekistan, Vietnam, Yemen
How to Identify
A herb. The rhizome is 4-6 mm thick. The stem is erect and 60-110 cm tall. There are many leaves in rings of 4-6. They do not have a stalk. The leaves are sword shaped and 6-10 vm long by 3-8 mm wide. The flowers are white.
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
