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Preparation and uses of WEP species in Honghe terraced rice paddy system
| Preparation and uses | Records | Percentage |
|---|---|---|
| Potherb | 95 | 42.4% |
| Eaten fresh | 84 | 37.5% |
| Flavoring agent | 16 | 7.1% |
| Nuts | 12 | 5.4% |
| Tea substitute | 11 | 4.9% |
| Bamboo shoots | 10 | 4.5% |
| Liquor brewing | 8 | 3.6% |
| Grain substitute | 2 | – |
| Special tofu | 2 | – |
| Sweetener | 1 | – |
