Table 7 Top 20 WEP species with highest use value in Honghe terraced rice paddy system
Scientific name | Preparation and uses | FUI | UV |
|---|---|---|---|
Litsea pungens | Flavoring agent | 4.9 | 0.92 |
Phyllanthus emblica | Fruit: eaten fresh; bark: special dishes | 4.9 | 0.90 |
Baccaurea ramiflora | Ripe fruits are eaten fresh | 4.2 | 0.89 |
Houttuynia cordata | Potherb or flavoring agent | 4.5 | 0.89 |
Oenanthe javanica | Potherb | 4.3 | 0.82 |
Colocasia gigantea | Potherb (cooked thoroughly) | 4.0 | 0.80 |
Crassocephalum crepidioides | Potherb | 3.9 | 0.76 |
Crateva unilocularis | Made into pickles (preserved) | 3.9 | 0.75 |
Mentha canadensis | Flavoring agent | 4.6 | 0.75 |
Ixeris polycephala | Potherb | 4.0 | 0.75 |
Zingiber striolatum | Potherb | 3.0 | 0.73 |
Dregea volubilis | Potherb | 3.0 | 0.72 |
Musa acuminata | Fruit: eaten fresh; flower and pith part: potherb | 3.8 | 0.70 |
Ficus auriculata | Ripe fruits are eaten fresh | 3.4 | 0.68 |
Nasturtium officinale | Potherb | 3.4 | 0.66 |
Acacia pennata | Potherb | 3.4 | 0.65 |
Elatostema involucratum | Potherb | 3.3 | 0.65 |
Amaranthus viridis | Potherb | 3.6 | 0.61 |
Marsilea quadrifolia | Potherb | 3.3 | 0.59 |
Centella asiatica | Potherb | 3.0 | 0.58 |