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Background <p>The Dai people of Lujiangba area, Baoshan, Yunnan Province, have rich knowledge of collecting and consuming wild edible plants (WEPs). These plants contribute significantly to local food security, nutrition, and cultural identity. Rapid economic development and environmental changes threaten the transmission of traditional ecological knowledge (TEK) of WEPs. However, few research or inventory of such TEK had been completed.</p> Methods <p>This study adopted ethnobotanical research methods, including semi-structured interviews and participatory observation, involving 147 local participants. Data were analyzed using the relative citation frequency (RCF) index to determine commonly used species, traditional harvesting techniques, and conservation strategies.</p> Results <p>In the Lujiangba area, a total of 177 wild edible plants (WEPs) were documented among the Dai people, representing 64 families. Herbaceous species predominated, comprising 63.84% of the recorded flora, with leaves (58.19%) and stems (55.93%) as the principal edible parts. Vegetables (67.23%) and herbal medicine (29.38%) constituted the primary categories of utilization. Among these species, 171 were wild, while 66 were cultivated either in situ or in translocated sites, primarily distributed across homegardens, mountainous areas, and ricefields. Approximately 50.85% of wild edible plants required management interventions such as weeding, irrigating, or fertilizing, whereas 10.73% did not require any additional management. Harvesting exhibited distinct seasonality, predominantly occurring in spring (69.49%), followed by summer and autumn, with minimal activity in winter; only 2.82% of species were harvested year-round. Through RFC value, the more significant plants are: <i>Diplazium esculentum</i>, <i>Elsholtzia kachinensis</i>, <i>Lasia spinosa</i>, and <i>Buddleja officinalis</i>. These findings indicate that this pattern demonstrates the high degree of cultural adaptation embedded within their traditional ecological knowledge regarding species selection, management practices, and seasonal utilization. Furthermore, traditional ecological knowledge (TEK) of wild edible plants (WEPs) is in danger of being lost due to the influence of modern life and generations.</p> Conclusions <p>The Dai people of the Lujiangba area exhibit profound TEK in their use of WEPs. The traditional ecological knowledge not only supports the sustainable use of plant resources but also embodies the Dai people’s cultural identity and regional heritage, highlighting the importance of preserving and transmitting this knowledge to maintain local biodiversity and promote food security and cultural continuity. Furthermore, both in situ and ex situ conservation strategies can mitigate the loss of TEK. However, additional measures are required, including the development of comprehensive databases, the integration of TEK with scientific knowledge, and the promotion of multidisciplinary and cross-cultural exchange.</p>

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Traditional ecological knowledge of wild edible plants in the Dai communities of Lujiangba area, western Yunnan, China

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月14日

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  • Xian Hu,
  • Lianli Bai,
  • Miaomiao Wang,
  • Qingyu Chen,
  • Congli Xu,
  • Chunlin Long

摘要

Background

The Dai people of Lujiangba area, Baoshan, Yunnan Province, have rich knowledge of collecting and consuming wild edible plants (WEPs). These plants contribute significantly to local food security, nutrition, and cultural identity. Rapid economic development and environmental changes threaten the transmission of traditional ecological knowledge (TEK) of WEPs. However, few research or inventory of such TEK had been completed.

Methods

This study adopted ethnobotanical research methods, including semi-structured interviews and participatory observation, involving 147 local participants. Data were analyzed using the relative citation frequency (RCF) index to determine commonly used species, traditional harvesting techniques, and conservation strategies.

Results

In the Lujiangba area, a total of 177 wild edible plants (WEPs) were documented among the Dai people, representing 64 families. Herbaceous species predominated, comprising 63.84% of the recorded flora, with leaves (58.19%) and stems (55.93%) as the principal edible parts. Vegetables (67.23%) and herbal medicine (29.38%) constituted the primary categories of utilization. Among these species, 171 were wild, while 66 were cultivated either in situ or in translocated sites, primarily distributed across homegardens, mountainous areas, and ricefields. Approximately 50.85% of wild edible plants required management interventions such as weeding, irrigating, or fertilizing, whereas 10.73% did not require any additional management. Harvesting exhibited distinct seasonality, predominantly occurring in spring (69.49%), followed by summer and autumn, with minimal activity in winter; only 2.82% of species were harvested year-round. Through RFC value, the more significant plants are: Diplazium esculentum, Elsholtzia kachinensis, Lasia spinosa, and Buddleja officinalis. These findings indicate that this pattern demonstrates the high degree of cultural adaptation embedded within their traditional ecological knowledge regarding species selection, management practices, and seasonal utilization. Furthermore, traditional ecological knowledge (TEK) of wild edible plants (WEPs) is in danger of being lost due to the influence of modern life and generations.

Conclusions

The Dai people of the Lujiangba area exhibit profound TEK in their use of WEPs. The traditional ecological knowledge not only supports the sustainable use of plant resources but also embodies the Dai people’s cultural identity and regional heritage, highlighting the importance of preserving and transmitting this knowledge to maintain local biodiversity and promote food security and cultural continuity. Furthermore, both in situ and ex situ conservation strategies can mitigate the loss of TEK. However, additional measures are required, including the development of comprehensive databases, the integration of TEK with scientific knowledge, and the promotion of multidisciplinary and cross-cultural exchange.