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Abstract Background The Shui are a small Chinese sociolinguistic group living in Sandu Shui Autonomous County, south of Guizhou Province. The Shui people have accumulated and developed rich traditional medicinal knowledge, which has played a significant role in their healthcare. Traditional ethnic herbal medicines, like Shui ethnomedicine, have become an important resource of rural development in Guizhou Province. However, not much research has been conducted to document the medicinal plants traditionally used by the Shui people. This study’s aims are (1) to record the current use of medicinal plants in Sandu County and associated traditional knowledge, including the medicinal plant species used and the types of diseases treated by local healers and any unique aspects of their preparations; (2) to analyze the most important medicinal plant species using relative frequency of citation (RFC); and (3) to provide useful information and data for possible future development and application of ethnomedicine and promote the conservation and preservation of Shui traditional medicinal knowledge. Methods Field surveys were conducted between July 2015 and August 2022 in Sandu County. A total of 15 local healers as key informants were interviewed. An additional 132 informants from villages and local markets were also interviewed through semistructured interviews and focal group discussions. Local Shui healers were followed during their collection of medicinal plants in the fields and recorded the medicinal plants’ names, uses, and parts used. An ANOVA was used to evaluate the number of medicinal plants recognized by local healers across age-groups and townships, and relative frequencies of citation values were determined for the recorded medicinal plants. Results In this study, data collected from 15 Shui healers and 132 other informants were analyzed. The healers used fresh or dried parts of 505 plant species as medicine to treat a wide range of conditions and diseases. These plants belong to 405 genera from 156 families, with Fabaceae being the highest represented plant family. The Jiuqian township had the highest distribution of per capita healers (pch); only one local healer was in Zhonghe. Of the 15 local healers, only two were younger than 40 years of age. There is a major concern that traditional medicinal knowledge may be lost if there are not sufficient trainees or suitable successors. Among the common medicinal plants, most are herbaceous and the Shui typically use the whole plant in their medicines. There are 85 different recorded diseases treated by Shui medicinal plants, and among them, rheumatism and bone fractures have the largest number of species used. Three medicinal plant species, Isodon amethystoides, Asarum insigne, and Acorus tatarinowii, are the most commonly used ethnomedicines by the Shui people. Conclusion This study demonstrated that Shui people have extensive knowledge of a diverse range of medicinal plants, many of which had not been systematically recorded before the current study. Further research on the chemistry, pharmacology, and toxicity of Shui medicinal plants will be useful for developing functional foods or pharmaceutical products, particularly those of Isodon amethystoides, Asarum insigne, and Acorus tatarinowii. Additionally, as a result of rapid economic growth, fewer young people in Shui communities pursue traditional medicinal studies. Only 15 traditional Shui healers remain in the county, and only two of them are below the age of 40 years. Therefore, to conserve Shui’s traditional medicinal knowledge, initiatives and policies are required to regenerate, strengthen, and promote Shui medicinal knowledge.

Abstract Background Marketplaces reflect not only the commerce of an area, but also its culture. In Qiandongnan Miao and Dong Autonomous Prefecture with Kaili as its capital, Guizhou Province, China, traditional medicine is thriving in both rural and urban areas. The local people rely extensively on plants for traditional medicines, and these are commonly sold in local specialized markets. The Kaili medicinal market is the biggest in the prefecture. However, ethnobotanical study on herbal plants traded in the traditional market in Kaili has not been performed. The aims of this study are: (1) to document medicinal plants traded in the Kaili traditional market and the associated traditional knowledge; and (2) to analyze the level of agreement among vendors in the purported uses of medicinal plants by using informant consensus (FIC) and the fidelity level (FL). Methods Market surveys were conducted in 2014–2019 to collect information about medicinal plants and associated traditional knowledge. Information including vernacular names, preparation methods, and plant uses was obtained by interviewing 116 vendors of herbal plants. Specimens of fresh and dried herbs, collected as vouchers, were identified by the authors and other botanists at the Minzu University of China, and deposited in the herbarium at Minzu University of China. The level of agreement among information provided by different vendors was assessed using the FIC, and the percentage of vendors claiming the use of a certain medicinal plant for the same indication was assessed with the FL. Results The Miao people comprise 53.4% of all informants in this study of medicinal plants. In total, 237 medicinal plant species traded in the Kaili traditional market were recorded. They belong to 219 genera and 107 families. These plants have been categorized into their purported treatments for 20 medical conditions. The inflammation category showed the highest FIC value of 0.95, showing the best agreement among market vendors claiming its usefulness to treat this condition. The FL index helped to identify 15 culturally important medicinal plant species based on the reported uses by 20 or more vendors in the market. Three medicinal plant species, Eleutherococcus gracilistylus, Sargentodoxa cuneata, and Stephania cepharantha, had an FL > 90%, being used to treat sprains/traumas, rheumatism, and heat/toxins. Conclusions The medicinal plants sold in the Kaili market are highly diverse and have unique medicinal characteristics. The Miao people often use traditional herbal plants for disease prevention and thereby prioritize the use of medicinal plants in everyday life. The future of this medicinal marketplace, however, is uncertain since few young people ( 90% plants’ chemistry, pharmacology, biological activity, and toxicity for potentially developing functional foods or pharmaceutical products.

Abstract Background Beverages prepared by fermenting plants have a long history of use for medicinal, social, and ritualistic purposes around the world. Socio-linguistic groups throughout China have traditionally used plants as fermentation starters (or koji) for brewing traditional rice wine. The objective of this study was to evaluate traditional knowledge, diversity, and values regarding plants used as starters for brewing glutinous rice wine in the Dong communities in the Guizhou Province of China, an area of rich biological and cultural diversity. Methods Semi-structured interviews were administered for collecting ethnobotanical data on plants used as starters for brewing glutinous rice wine in Dong communities. Field work was carried out in three communities in Guizhou Province from September 2017 to July 2018. A total of 217 informants were interviewed from the villages. Results A total of 60 plant species were identified to be used as starters for brewing glutinous rice wine, belonging to 58 genera in 36 families. Asteraceae and Rosaceae are the most represented botanical families for use as a fermentation starter for rice wine with 6 species respectively, followed by Lamiaceae (4 species); Asparagaceae, Menispermaceae, and Polygonaceae (3 species respectively); and Lardizabalaceae, Leguminosae, Moraceae, Poaceae, and Rubiaceae (2 species, respectively). The other botanical families were represented by one species each. The species used for fermentation starters consist of herbs (60.0%), shrubs (23.3%), climbers (10.0%), and trees (6.7%). The parts used include the root (21.7%), leaf (20.0%), and the whole plant (16.7%). Findings indicate a significant relationship between knowledge of plants used as fermentation starters with age (P value

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.

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]