Edible ferns are some of the most important wild vegetables in China. This paper reviews their food uses. The history of eating ferns in China may go back as far as 3000 years. An ethnobotanical inventory of edible ferns was created, with 52 species (including 4 varieties), which were traditionally used. The potential species number of edible ferns was estimated as 144 species (including 4 varieties). The cuisines, products and chemical components of ferns were also summarized. The most commonly eaten fern, Pteridium aquilinum var. latiusculum, was discussed in terms of its toxicity, massive productivity and development strategies. Suggestions and recommendations were proposed for the future development of edible ferns in China

BackgroundThis paper was based on ethnobotanical investigations conducted from 2004-2006 in Inner Mongolian Autonomous Region of northern China. Today, due to their nutritious and relatively pollution-free characteristics, wild vegetables are playing an increasingly important role in peoples' health and well-being. This paper aims to provide scientific clues for the selection of special and high quality wild vegetables species.MethodsAn ethnobotanical study, consisting of a literature survey, open-ended and semi-structured interviews, and collection and identification of voucher specimens was carried out to gather information on wild vegetables in Inner Mongolia. Next, an integrated assessment of 90 species of wild vegetables was performed using the linearity weighted integrative mathematical analysis method.ResultsAccording to an integrated assessment of 90 species of wild vegetables in Inner Mongolia, there are 5 species with the highest integrated value, 40 species of high-integrated value, 43 species of general integrated value, and 2 species of low value. The results indicate that the vast majority of wild vegetables have high value in Inner Mongolia.ConclusionsInner Mongolia is rich in wild vegetable resources. A comprehensive assessment indicates that the vast majority of wild vegetables are of high value. However, these wild vegetables are seldom collected or cultivated by local people. Most of the collected species require further research and investigation into their nutrient content, toxicity and ethnobotany to illuminate their potential as new cultivars or products.

According to our literature survey, fifteen species in the genus Polygonatum (Convallariaceae) have been used as food in China. Five main categories of use (drinks, snacks, vegetables, staple food and seasoning) were found. The plants from this genus are used mainly as vegetables. Rhizomes are the main parts used. The categories of use and diverse preparation methods have some similarities with those in other countries. Among all the recorded species, Polygonatum sibiricum and P. odoratum are the most commonly consumed species in China. Local people from different places have their own unique preparation methods and customs. However, the use of Polygonatum still remains at the level of family consumption, and the resources have not been fully used yet. We proposed ideas for further exploitation and conservation of edible Polygonatum species, and suggested fur- ther research, e.g. on the nutritional properties of all recorded edible species. It is believed that there is still plentiful traditional knowledge about food uses of Polygonatum to be documented in China