Knowledge of wild edible plants is an important part of traditional knowledge. It is closely related to traditional human agriculture, as well as biodiversity. This study aimed to conduct a detailed investigation and evaluation of wild edible plants that are collected and consumed by the Mongolian and Han locals in Daqinggou and to provide valuable data for the development and utilization of plant resources. In the 9 site visits to the area of Daqinggou during the period of 2017–2019, the authors used key informant interviews, semistructured interviews, and questionnaires to collect utilization information regarding precollected species of local wild edible plants. By combining the data obtained from 101 key informants, the authors used the Cultural Food Significance Index (CFSI), a quantitative index to evaluate the relative importance of the wild edible plants that were discussed in the aforementioned interviews. The investigation results show that the Mongolian people provided 67 folk names, corresponding to 57 wild plants, and the Han Chinese provided 58 folk names, corresponding to 49 wild plants. A total of 61 edible wild plant species belonging to 29 families and 52 genera were recorded as edible resources for the locals in Daqinggou. The uses include grains, oil and fat resources, vegetables, fruits, beverages, condiments, and snacks. The most commonly reported purpose of wild edible plants is using them as vegetables, followed by using them as beverages and fruits. The most widely used edible parts are fruits, leaves, and other aerial parts. Eating raw and cooked plants are the usual methods of consuming wild edible plants according to the locals. In addition, the CFSI of 61 wild edible plant species shows that 27 species have characteristics of medical food. The knowledge and experience of naming and consuming wild plants by the Mongolian people and Han Chinese in Daqinggou are an important manifestation of the direct interaction between locals and plants. The CSFI evaluation of the wild edible plants consumed by the locals in Daqinggou establishes the utilization of some wild plants as part of the traditional knowledge of medical food.

中文翻译：

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内蒙古大青沟当地人收集和食用的野生食用植物

野生食用植物知识是传统知识的重要组成部分。它与传统的人类农业以及生物多样性密切相关。这项研究旨在对大庆沟蒙古族和汉族当地人收集和消费的野生食用植物进行详细的调查和评估，并为植物资源的开发和利用提供有价值的数据。在2017-2019年期间对大青沟地区的9次实地访问中，作者使用了主要知情人访谈，半结构化访谈和问卷调查来收集有关预先采集的当地野生食用植物物种的利用信息。通过结合从101位主要信息提供者获得的数据，作者使用了文化食品重要性指数（CFSI），定量指标，用于评估上述采访中讨论的野生食用植物的相对重要性。调查结果显示，蒙古人提供了67个民间名字，对应着57种野生植物，汉族提供了58个民间名字，对应着49种野生植物。大庆沟当地共有61种可食野生植物物种，属于29属52属。用途包括谷物，油脂资源，蔬菜，水果，饮料，调味品和零食。野生食用植物最普遍报道的目的是将其用作蔬菜，然后再将其用作饮料和水果。最广泛使用的可食用部分是水果，树叶和其他空中部分。吃生的和煮熟的植物是当地人食用野生食用植物的常用方法。另外，对61种野生食用植物的CFSI表明27种具有药用食品的特征。蒙古人和汉族人在大青沟命名和食用野生植物的知识和经验是当地人与植物之间直接互动的重要体现。CSFI对大庆沟当地居民食用的野生食用植物的评估建立了对某些野生植物的利用，以此作为传统医疗食品知识的一部分。蒙古人和汉族人在大青沟命名和食用野生植物的知识和经验是当地人与植物之间直接互动的重要体现。CSFI对大庆沟当地居民食用的野生食用植物的评估建立了对某些野生植物的利用，以此作为传统医疗食品知识的一部分。蒙古人和汉族人在大青沟命名和食用野生植物的知识和经验是当地人与植物之间直接互动的重要体现。CSFI对大青沟当地居民食用的野生食用植物的评估建立了对某些野生植物的利用，以此作为传统医疗食品知识的一部分。