Acer campbellii
Hook.f. & Thomson ex Hiern
Campbell's maple
(c) Suresh Ghimire, some rights reserved (CC BY-NC), uploaded by Suresh Ghimire
(c) Eugene Popov, some rights reserved (CC BY), uploaded by Eugene Popov
(c) Eugene Popov, some rights reserved (CC BY), uploaded by Eugene Popov
What to Eat
Edible parts: Leaves - drink
The tender leaves are fermented and consumed as a tea drink.
Where to Find It
It is a temperate plant. In Sikkim is grows between 1,800-2,700 m above sea level.
Asia, India, Nepal, Northeastern India, Sikkim, Tibet,
How to Identify
A shrub or small tree. It grows 5 m tall. There are prickles along the stem. The leaves are twice divided and there are 8-18 pairs of pinnae. There are up to 50 pairs of pinnules on each pinnae. The flowers are yellow. They are in large clusters at the ends of branches. The pods are flattened.
Medicinal Uses
The tender leaves are fermented and used as a traditional tea drink.
Wikipedia
Source ↗Acer campbellii, commonly known as Campbell's maple or Himalayan maple, is a species of maple tree indigenous to mixed forests at elevations of 1,800–3,700 metres (6,000–12,000 ft) in Bhutan, northern India, Laos, Myanmar, Nepal, and Vietnam, as well as southern Sichuan, southern Tibet, and northwest Yunnan in China. It may grow up to 15 m (49 ft) in height. The deciduous leaves are 8–15 cm (3.1–5.9 in) by 9–22 cm (3.5–8.7 in) in size.
Names & Synonyms
Kapasay, Kapase, Shoblela, Ya-lis-nak-pos
References (3)
- Ding, X., 2021, Collection calendar: the diversity and local knowledge of wild edible plants used by Chenthang Sherpa people to treat seasonal food shortages in Tibet, China. Journal of Ethnobiology and Ethnomedicine 17:40
- Sundriyal, M. & Sundriyal, R. C., 2004, Structure, Phenology, Fruit Yield, and Future Prospects of some Prominent Wild Edible Plant Species of the Sikkim Himalaya, India. Journal of Ethnobiology 24(1): 113-138
- Tsering, J., et al, 2017, Ethnobotanical appraisal on wild edible plants used by the Monpa community of Arunchal Pradesh. Indian Journal of Traditional Knowledge. Vol 16(4), October 2017, pp 626-637
