Begonia augustinei
Hemsl.
iNaturalist · cc-by-nc
(c) 魏伊宁, some rights reserved (CC BY-NC), uploaded by 魏伊宁
(c) 魏伊宁, some rights reserved (CC BY-NC), uploaded by 魏伊宁
What to Eat
Edible parts: Stems, Leaves
The tender stems and leaves are used as a potherb and sour flavouring.
Where to Find It
It is a subtropical plant.
Asia, China,
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 has long underground stems or rhizomes. The leaves are at the base. The leaves are 7-14 cm long by 5-11 cm wide. The flowering shoots are 15-18 cm long and they are hairy. The capsule is nodding and has 3 unequal wings.
Names & Synonyms
A ei, Pa bang song, Pa che e ge
References (1)
- Cao, Y., et al, 2020, Ethnobotanical study on wild edible plants used by three trans-boundary ethnic groups in Jiangcheng County, Pu’er, Southwest China. Journal of Ethnobiology and Ethnomedicine (2020) 16:66
