Beverages prepared by fermenting plants have a long history of use for medicinal, social, and ritualistic purposes around the world. Socio-linguistic groups throughout China have traditionally used plants as fermentation starters (or koji) for brewing traditional rice wine. The objective of this study was to evaluate traditional knowledge, diversity, and values regarding plants used as starters for brewing glutinous rice wine in the Dong communities in the Guizhou Province of China, an area of rich biological and cultural diversity. Semi-structured interviews were administered for collecting ethnobotanical data on plants used as starters for brewing glutinous rice wine in Dong communities. Field work was carried out in three communities in Guizhou Province from September 2017 to July 2018. A total of 217 informants were interviewed from the villages. A total of 60 plant species were identified to be used as starters for brewing glutinous rice wine, belonging to 58 genera in 36 families. Asteraceae and Rosaceae are the most represented botanical families for use as a fermentation starter for rice wine with 6 species respectively, followed by Lamiaceae (4 species); Asparagaceae, Menispermaceae, and Polygonaceae (3 species respectively); and Lardizabalaceae, Leguminosae, Moraceae, Poaceae, and Rubiaceae (2 species, respectively). The other botanical families were represented by one species each. The species used for fermentation starters consist of herbs (60.0%), shrubs (23.3%), climbers (10.0%), and trees (6.7%). The parts used include the root (21.7%), leaf (20.0%), and the whole plant (16.7%). Findings indicate a significant relationship between knowledge of plants used as fermentation starters with age (P value < 0.001) and educational status (P value = 0.004) but not with gender (P value = 0.179) and occupation (P value = 0.059). The species that are most used by informants include Pueraria lobata var. montana (Lour.) van der Maesen (UV = 1.74; Leguminosae), Actinidia eriantha Benth. (UV = 1.51; Actinidiaceae), Oryza sativa L. var. glutinosa Matsum (UV = 1.5; Poaceae). This study highlights that while most of the Dong informants continue to use a diverse range of plants as a fermentation starter for brewing glutinous rice wine, knowledge of these plants is being lost by the younger generations. Documentation of traditional ethnobotanical knowledge and outreach is thus needed to conserve biocultural diversity in the rural Dong communities in southern China.

Traditional ecological knowledge (TEK) and practice associated with wild edible plants (WEPs) is an important part of local culture of the Yao people in Jianghua Yao Autonomous County, which possesses the biggest population of Yao ethnic group in China. Economic development, urbanization, and transition of lifestyle and changing interests of the younger generations risk loss of such valuable knowledge. However, no record had been reported about WEPs from the Yao communities of Jianghua County. It is urgent to assemble data on the major WEPs and their uses in Jianghua. This can be used to educate and stimulate new interest in these WEPs, to aid inheritance and improvement of cultural identity and confidence, to enhance local resilience to various changes and to suggest pathways for novel and value-added applications to create new local business opportunities. To record WEPs associated with TEK and practice, we conducted field surveys in 2018, 2019 and 2023. The ethnobotanical methods such as free-listing, participatory observation, semi-structured interview, and market survey were adopted in the field investigations. Information about WEPs including vernacular names, parts used, ways of use, and collection time were recorded. Voucher specimens were collected, identified, and deposited in the herbarium at Minzu University of China, in Beijing. Totally, 81 Yao people from 12 villages were interviewed. WEPs traditionally play a crucial role in Yao peoples’ daily lives. A total of 130 plant species from 89 genera and 49 families were recorded. The plants collected showed great diversity and reflected unique local culture. Most (54.5%) WEPs were also used as medicines. Baba can be defined as a cultural identity food, and WEPs are commonly used as tea substitutes for their health benefits. We conclude that WEPs use is facing great challenges in a rapidly changing era. Preservation of WEPs related practice and knowledge is not only important for conserving local biocultural diversity, but also valuable in providing potential functional and healthy materials for food security and future economic development. Cultivation of young generations’ interest in nature and biodiversity, combined with local policy to enhance public awareness are recommended.