Ranunculus tachiroi

Franch & Sav.

RanunculaceaeLeavesPotential hazards — see below

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What to Eat

Edible parts: Leaves

The leaves are eaten.

Known Hazards

All Ranunculus (buttercup) species are poisonous when eaten fresh, but their acrid taste and the blistering of the mouth caused by their poison means they are usually left uneaten. Poisoning in livestock can occur where buttercups are abundant in overgrazed fields where little other edible plant growth is left, and the animals eat them out of desperation. Symptoms of poisoning include bloody diarrhea, excessive salivation, colic, and severe blistering of the mouth, mucous membranes and gastrointestinal tract. When Ranunculus plants are handled, naturally occurring ranunculin is broken down to form protoanemonin, which is known to cause contact dermatitis in humans and care should therefore be exercised in extensive handling of the plants. The toxins are degraded by drying, so hay containing dried buttercups is safe.

Where to Find It

It is a temperate plant.

Asia, China, Japan, Korea,

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 temperate herb in the Ranunculaceae family with edible leaves. There are approximately 400 Ranunculus species in this genus.

Medicinal Uses

The most common uses of Ranunculus species in traditional medicines are as an antirheumatic, as a rubefacient, and to treat intermittent fever. The findings in some Ranunculus species of, for example, protoanemonin, anemonin, may justify the uses of these species against fever, rheumatism and rubefacient in Asian traditional medicines.