Spiradiclis bifida
Wall. ex Kurz
RubiaceaeLeaves
gbif · cc-by
Royal Botanic Gardens, Kew
Royal Botanic Gardens, Kew
gbif · cc-by
Royal Botanic Gardens, Kew
Royal Botanic Gardens, Kew
gbif · cc-by
Royal Botanic Gardens, Kew
Royal Botanic Gardens, Kew
What to Eat
Edible parts: Leaves
The leaves are boiled and eaten as a vegetable.
Where to Find It
It is a subtropical plant. It grows in wet places in forests. In Yunnan.
Asia, Bangladesh, China, Himalayas, India, Northeastern India, Tibet,
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 grows 50 cm tall. The leaves are narrowly oval or oblong and 10-21 cm long by 3-7 cm wide. There are some hairs along the veins underneath. The flowering groups are 20 cm long.
Names & Synonyms
Da ye luo xu cao, Mi-zu-ma, Sokho, Sokko
Dentella bifida Buch.-Ham. ex Wall. [Invalid]
References (3)
- Li, S., et al, 2020, Monpa, memory, and change: an ethnobotanical study of plant use in Mêdog County, South-east Tibet, China. Journal of Ethnobiology and Ethnomedicine. (2020) 16:5 p 23 (As Spiradiclis sp.)
- 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
