I have seen, eaten and heard of water chestnuts, water spinach and radish, but I just can’t pronounce them…

The Chinese names of plants are like refined codes, containing rich information such as their origin and morphological characteristics, without lengthy descriptions in biological terms. However, given the profound heritage and long history of Chinese characters, plant names have undergone many changes over the long years.

To this end, Tadpole Music specially invited Mr. Wei Deyong from the Shenzhen Writers Association to conduct an in-depth analysis of those common but easily mispronounced or misread plant names from multiple dimensions such as their naming origins, biological characteristics, and historical evolution.

In our daily lives, we can always easily say the common names of some plants, perhaps in the fields or at the table. However, when we try to pronounce their scientific names, we often feel very confused.

Water chestnut, Houttuynia cordata, Chinese radish, these names may sound unfamiliar, but if I tell you that their roots or underground stems are common delicacies, you will definitely suddenly realize that they are not only delicious, but also nutritious and deeply loved by people.

What is the distance between the scientific name and the common name? Perhaps this is a sense of mystery given to us by nature, allowing us to constantly discover new surprises in the process of exploration and learning.

01

Water chestnut: the "underground pear" that nourishes the lungs

The word "荸荠" (bí qí) carries a wealth of Chinese cultural and historical connotations. "孛" means the navel, and "荸" means that the underground stem of this grass resembles a navel. "荠" is a polyphonic character: it is pronounced "jì" when it means shepherd's purse, and "qí" when it means water chestnut.

Water Chestnut

From the perspective of biological taxonomy, water chestnut is a herbaceous plant belonging to the genus Water Chestnut of the family Cyperaceae of the order Poaceae. Its corm is not only eaten directly as a fruit or vegetable, but is also an ideal raw material for canning and extracting starch. In the natural environment, water chestnut mainly grows in shallow water areas, such as paddy fields, and is widely distributed in various provinces and cities in southern China.

In addition to the official name "black taro", water chestnuts also have a popular common name - horse hoof . This name can be traced back to the Min-Yue dialect, the predecessor of the Guangzhou dialect. In the Min-Yue dialect, people are accustomed to calling fruits "horses", such as peaches "horse peaches". In the dialect, "hoof" is often used to refer to the underground part. So they call this "underground fruit" horse hoof.

Water chestnuts are not only delicious, but also have medicinal value, and are known as "underground snow lotus". The earliest record of "water chestnuts" appeared in "Mea and Vegetables" by Wang Shimao in the Ming Dynasty.

The book says: "Water chestnuts are most abundant in Wu and are exported to the capital. They are considered a treasure, and the ones that are red, tender and sweet are the best." The contemporary medical classic "Compendium of Materia Medica" records it in more detail: "People in Wu choose fertile soil to plant it (referring to water chestnuts). They sow them in March. After the autumn wind and frost, the seedlings and leaves gradually wither. At the turn of winter and spring, they dig the soil to get the fruits. Whether eaten raw or cooked, they are all the best choice."

In the medical field, the main function of water chestnuts is to quench thirst, moisten the lungs, and resolve phlegm and relieve constipation. For those who have a mild cough, phlegm accumulation in the body, or sore throat, drinking water chestnut soup is a good way to relieve discomfort and regulate the body.

02

Houttuynia cordata: a delicacy on the table in the southwest

The herb, pronounced jí, was originally considered a precious medicinal material by the ancients. Tao Hongjing, a medical scientist in the Northern and Southern Dynasties, recorded in his book "Ming Yi Bie Lu": "(Herba) tastes spicy and slightly warm. Excessive consumption may cause asthma." This description not only reveals the medicinal value of Herba, but also reminds people to consume it in moderation.

Houttuynia

As time went by, Houttuynia gradually changed from a medicinal ingredient to a food ingredient and was deeply loved by people.

In his Illustrated Materia Medica, Su Song, a botanist in the Song Dynasty, described the growth environment and morphology of Houttuynia in detail: "(Houttuynia) likes to grow in wetlands, and can spread and grow even in the shade of valleys. Its leaves are plump and shaped like buckwheat, and its stems are purple-red. People in the Jiangzuo area especially like to eat this vegetable raw, while in the Guanzhong area, people call it pickled mustard greens." The "Jiangzuo" mentioned here usually refers to the Jiangnan area, that is, the area east of the lower reaches of the Yangtze River. Until 2004, the "Flora of China" defined the scientific name of Houttuynia as Houttuynia, and this name became the scientific standard name.

From the perspective of biological taxonomy, Houttuynia cordata belongs to the genus Houttuynia of the family Saururaceae of the order Piperales, and is a herbaceous plant. It prefers warm and humid climatic conditions and often grows in humid environments such as ridges of fields and shaded areas of trees. Historically, Houttuynia cordata was mainly distributed in southern China, but now its growth range has expanded to northern provinces such as Inner Mongolia, Hebei, and Liaoning, showing strong adaptability.

Houttuynia is the standard formal Chinese

In addition to its well-known common name "fish mint", Houttuynia cordata has many nicknames in various parts of China, and the most well-known nickname in the southwest is "Zhe Er Gen". The origin of this name is that the pronunciation of the word "蕺" in the southwestern dialect was mispronounced as "zhé", and the local residents preferred to eat its roots, so it gradually evolved into "蕺儿根" in spoken language. Since the word "蕺" is relatively uncommon, the folks further simplified it to the more catchy "Zhe Er Gen".

In the southwest region, Houttuynia cordata is deeply loved by local people. Its unique taste and flavor have made it a regular guest on the folk table, especially the cold-mixed Houttuynia cordata, which is very popular. Not only that, Houttuynia cordata has also become a unique local agricultural product in Guizhou Province, carrying a strong regional culture and flavor.

Cold mixed Houttuynia cordata

In the field of literature, many modern writers have mentioned Houttuynia cordata in their articles. Southern writers tend to use the alias "Zhe Er Gen" when writing related articles to convey a richer local color and life atmosphere.

03

Shallots: The "Ganoderma Lucidum among Vegetables" that Looks Like Onions, Garlic, and Leeks

The Allium family of the Liliaceae family is a treasure in the vegetable world, including three major categories: onions, garlic, and leeks, covering more than 600 different varieties. The sulfides released by these plants when damaged carry a spicy smell that people both love and hate , making them an indispensable condiment in the kitchen.

In the vast Allium community, Chinese garlic sprouts are unique and stand out from the traditional classification of onions, garlic and leeks. Its leaves are different from those of onions, its bulbs are fuller than those of garlic, and its rhizomes are longer than those of leeks. In addition to its signature spiciness, it also has a fresh and elegant fragrance, and is known as the "Ganoderma lucidum among vegetables."

"藠", pronounced jiào, is specifically for 藠头, and is full of pictographic charm: the grass radical outlines its herbaceous nature, and the three "白" characters below cleverly symbolize the clusters of white jade-like spherical bulbs. This character first appeared in the "Luchuan Materia Medica" of the Qing Dynasty, and has a history of more than 200 years.

The scallion on the market is abbreviated as "jiao" because of its complex name.

The official scientific name of leek, "xie" (xiè), has a longer history , tracing back to the "Classic of Mountains and Seas" more than 2,000 years ago: "In Mount Lao, there are many grasses such as leek and jiu." The "Xie Lu Song" in the Yuefu of the Han Dynasty also testifies to its profound cultural heritage.

The bulb of garlic sprout is long oval, several bulbs gather together, and the appearance is flawless white and crystal clear. It prefers warm climate and mainly thrives in the southern region of the middle and lower reaches of the Yangtze River in my country. It also leaves its footprints in Japan, Vietnam, the United States and other places.

Allium scabrae is a treasure from head to toe. Whether it is fried or pickled, it can be transformed into a mouth-watering delicacy. In Guangxi, people especially prefer to make it into sour yě (sour sauce), which is sour and spicy, crispy and delicious, and has become the favorite of the locals.

The reason why radish is known as the "Ganoderma lucidum among vegetables" is that it is rich in steroidal saponin compounds, nitrogen-containing compounds, flavonoid compounds and other ingredients that are beneficial to the human body. Among them, steroidal saponin compounds can inhibit the growth of tumor cells, lower cholesterol, and show their anti-viral potential.

Allium chinense turns into various delicious dishes

The flowers of garlic sprouts are like umbels, with white or lavender petals, exuding a subtle fragrance and beautiful beauty. Whether they grow freely in the wild or are carefully cultivated in nurseries, they add a touch of bright color to the surrounding environment. The elegant purple flowers are enough to touch people's hearts and make them happy.

Allium truncatum

References

1. "Historical Evolution and Regional Distribution of the Name of Water Chestnut", author Xu Yuan, is a phased result of the major project of the Key Research Base of Humanities and Social Sciences of the Ministry of Education "Comparative Study of the Grammar of Hubei Dialects and Chinese Dialects" [17JJD740007].

2. "An Overview of Research on Houttuynia Cordata", by Bai Ling and Ma Minyi, "Bingtuan Medicine" No. 1, 2018

3. "The Health Benefits of Plant Compounds in Allium tuberosum to Human Body", by Lv Liping and Xia Yanbin, Enterprise Technology Development, No. 29, 2010