Viscum coloratum
(Kom.) Nakai
SantalaceaeSpice/Beverage
iNaturalist · cc-by-nc
(c) mira_hlt, some rights reserved (CC BY-NC), uploaded by mira_hlt
(c) mira_hlt, some rights reserved (CC BY-NC), uploaded by mira_hlt
iNaturalist · cc-by-nc
(c) mira_hlt, some rights reserved (CC BY-NC), uploaded by mira_hlt
(c) mira_hlt, some rights reserved (CC BY-NC), uploaded by mira_hlt
iNaturalist · cc-by-nc
(c) mira_hlt, some rights reserved (CC BY-NC), uploaded by mira_hlt
(c) mira_hlt, some rights reserved (CC BY-NC), uploaded by mira_hlt
What to Eat
Edible parts: Plant - tea
The plant is prepared as tea.
Where to Find It
It is a temperate plant.
Asia, Korea, SE Asia,
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 parasitic shrub that grows attached to other plants in temperate regions.
Names & Synonyms
Gyeousali
Viscum album subsp. coloratum Kom.Viscum album var. coloratum OhwiViscum alni-formosanae HayataViscum coloratum var. alni-formosanae (Hayata) Iwata
References (1)
- Kim, H. & Song, M., 2013, Ethnobotanical analysis for traditional knowledge of wild edible plants in North Jeolla Province (Korea). Genetic. Resour. Crop Evol. (2013) 60:1571-1585 (As Viscum album var. coloratum)
