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In China, species in the genus Acorus are used for many different purposes, viz., in traditional medicine, for rituals, and as ornamental plants. Acorus calamus (sweet flag) has been a symbolic plant in Chinese culture for many centuries and is used as a ceremonial object in festivals throughout the country. For other Acorus species in China, ethnobotanical records are few. During field investigations from 2006 to 2017, we interviewed 573 individuals representing ethnic groups such as the Miao, Yao, Buyi, Shui, Tujia, Dong, She, Maonan, Zhuang, Yi, and Han people. Various ethnobotanical approaches were adopted in the field surveys, including key informant interviews, semistructured interviews, participatory observation, direct observation, etc. The results have revealed a rich treasure trove of traditional knowledge on Acorus in China. Two species (A. macrospadiceus and A. gramineus) were used by ethnic groups as spices to add flavor to meat. Through the study found that all the species of Acorus had medicinal value, especially A. tatarinowii, deafness, blindness, and digestive disorders were among the conditions commonly treated using these plants. Traditional knowledge of the cultural, ethnomedicinal, and food values of Acorus, based on our recent literature surveys and field investigations in China is presented here. A better understanding of Acorus is vital for conserving the plants and the traditional knowledge associated with them. [ABSTRACT FROM AUTHOR]

Background: Shui communities of southwest China have an extensive history of using wild plants as starters (Xiaoqu) to prepare fermented beverages that serve important roles in interpersonal relationships and cultural events. While the practice of using wild plants as starters for the preparation of fermented beverages was once prevalent throughout China, this tradition has seen a decline nationally since the 1930s. The traditional technique of preparing fermented beverages from wild plant starters remains well preserved in the Shui communities in southwest China and provides insight on local human-environment interactions and conservation of plant biodiversity for cultural purposes. The present study sought to examine the ethnobotany of wild plants used as starters for the preparation of fermented beverages including an inventory of plants used as a starter in liquor fermentation and associated knowledge and practices. Methods: Field surveys were carried out that consisted of semi-structured surveys and plant species inventories. One hundred forty-nine informants in twenty Shui villages were interviewed between July 2012 and October 2014 to document knowledge associated with wild plants used as a liquor fermentation starter. The inventories involved plant voucher specimens and taxonomic identification of plant collections. Results: A total of 103 species in 57 botanical families of wild plants were inventoried and documented that are traditionally used as starters for preparing fermented beverages by Shui communities. The majority of the species (93.2%) have multiple uses in addition to being used as a starter with medicinal purposes being the most prevalent. Shui women are the major harvesters and users of wild plants used as starters for preparing fermented beverages and transfer knowledge orally from mother to daughter. Conclusions: Findings from this study can serve as a basis for future investigation on fermented beverages and foods and associated knowledge and cultural practices. However, with rapid development, utilization of wild plants and the cultural systems that support them are at risk of erosion. Cultural preservation practices are necessary in Shui communities for the continued use and transmission of this ethnobiological knowledge as well as associated biodiversity. [ABSTRACT FROM AUTHOR]

Background: Dyes derived from plants have an extensive history of use for coloring food and clothing in Dong communities and other indigenous areas in the uplands of China. In addition to use as coloring agents, Dong communities have historically utilized dye plants for their value for enhancing the nutritive, medicinal and preservative properties of foods. However, the persistence of plant-derived dyes and associated cultural practices and traditional knowledge is threatened with rapid socio-economic change in China. Research is needed to document the ethnobotany of dye plants in indigenous communities towards their conservation and potential commercialization as a sustainable means of supporting local development initiatives. Methods: Semi-structured surveys on plants used for coloring agents and associated traditional knowledge were conducted in fifteen Dong villages of Tongdao County in Hunan Province of South Central China during 2011-2012. Transect walks were carried out with key informants identified from semi-structured surveys to collect samples and voucher specimens for each documented plant species for taxonomic identification. Results: Dong households at the study sites utilize the flowers, bark, stems, tubers and roots of 13 plant species from 9 families as dyes to color their customary clothing and food. Out of the documented plants, a total of 7 are used for coloring food, 3 for coloring clothing and 3 for both food and clothing. Documented plants consist of 3 species that yield black pigments, 3 for brownish red / russet pigments, 3 for red pigments, 2 for dark blue pigments and 2 for yellow pigments. In addition to dyes, the plants have multiple uses including medicinal, ornamental, sacrificial, edible, and for timber. Conclusions: The use of dyes derived from plants persists at the study sites for their important role in expressing Dong cultural identity through customary clothing and food. Further research is needed to evaluate the safety of dye plants, their efficacy in enhancing food items and their commercial potential. Conservation policies and management plans are called for to preserve these ethnobotanical resources in a sustainable manner that supports local livelihoods while maintaining cultural practices. [ABSTRACT FROM AUTHOR]