The diversity of indigenous vegetables in Phayao province
Keywords:
Indigenous vegetables, Plant utilization, Phayao provinceAbstract
The study on diversity of indigenous vegetables in Phayao province (9 districts) was conducted between December 2014 to November 2015. We purposed to collect and identify the indigenous vegetables including reveal their potential as food resources and recorded local name. We interviewed 400 people (sampling-based on determine followed by Katsu Yamane, confidence level of 95%) about consumed part and utilization method. There were 126 specimens classified into 48 families, 100 genera, 126 species. Identified indigenous plant habits as herb (60 species), tree (26 species), climbing (24 species), shrub (14 species) and fern (2 species). The most commonly used family was Fabaceae (15 species), Cucurbitaceae (10 species) and Solanaceae (8 species), respectively. Identified indigenous vegetables consumed as root (10 species), stem (8 species), leaves and young shoot (74 species), flower (21 species), fruit (40 species) and whole plant (5 species). Most of utilization methods were used as salad, steamed or boiled vegetables eaten with chili paste, mined meat or seasoning in food ingredients.
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