Dicranostigma lactucoides
Hook.f. & Thoms.
(c) Ryan Van Meter, some rights reserved (CC BY-NC-ND), uploaded by Ryan Van Meter
(c) akerwin70, some rights reserved (CC BY-NC)
(c) akerwin70, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Leaves
The young leaves are cooked to make a thick soup, traditionally eaten with porridge or buckwheat bread.
Where to Find It
It is a temperate plant. In Nepal it grows between 2,700-4,200 m above sea level.
Asia, China, Himalayas*, India, Nepal, Tibet,
How to Identify
A herb that keeps growing from year to year. It is thinly hairy. The stems and roots have a yellow juice. The leaves at the base are in a dense ring. They are narrowly sword shaped with lobes along the sides. The leaves on the stems are smaller and without stalks. The flowers are orange or yellow and on slender curved stalks. They can be at the top or in the axils of leaves along the stems. The fruit is a cylinder shaped curved capsule.
Names & Synonyms
Dudhe sag, Kogle sag, Kyerap, Rhafendhi, Talla metog, Tsa thank
References (1)
- Ghimire, S. K., et al, 2008, Non-Timber Forest Products of Nepal Himalaya. WWF Nepal p 107
