Local vegetables and spices are essential components of traditional food and health systems in northeastern Thailand, yet quantitative ethnobotanical evidence remains limited. This study documents the diversity, utilization, and cultural significance of vegetables and spices used in Sang Kho Sub-district, Phu Phan District, Sakon Nakhon Province. Ethnobotanical data were collected in 2025 through field surveys, voucher-based plant identification, semi-structured interviews, and participant observation involving 92 informants across 23 villages. Cultural significance and medicinal knowledge were evaluated using the Cultural Importance Index (CI), Informant Consensus Factor (FIC), and Fidelity Level (FL). A total of 113 taxa belonging to 94 genera and 49 plant families were recorded. Poaceae and Zingiberaceae were the most species-rich families. Native species slightly predominated (51.33%), and herbaceous taxa were most common. Leaves were the most frequently used plant part. Most taxa were used as vegetables (92 species), followed by traditional medicines (20 species), spices or seasonings (18 species), and food ingredients or culinary additives (18 species). The highest CI values were recorded for Allium ascalonicum L. (1.152), Capsicum annuum L. (1.098), and Coriandrum sativum L. (1.043). FIC values ranged from 0.60 to 1.00, with complete consensus for circulatory and neurological disorders. Cymbopogon citratus showed the highest FL (75%) for gastrointestinal uses. These findings demonstrate the close integration of food and medicine in local plant-use systems and provide baseline data for food system resilience and cultural knowledge conservation.

Urban markets are key nodes for the persistence and adaptation of traditional edible plant knowledge, linking rural production with urban consumption. This study was based on monthly market surveys conducted throughout 2025 in an urban market in Baise City, Guangxi, China. A total of 54 edible plant taxa were recorded, including both native and introduced species, with herbaceous plants predominating alongside climbers, trees, and grasses. Ethnobotanical data were obtained through semi-structured interviews with 40 local informants (20 men and 20 women, aged 25–65 years) selected using purposive sampling, focusing on individuals actively involved in purchasing and preparing edible plants. High Cultural Food Significance Index (CFSI) values highlighted culturally central taxa, including Allium ascalonicum L., × Brassarda juncea (L.) Su Liu & Z.H. Feng, and Houttuynia cordata Thunb., reflecting frequent use and culinary–medicinal integration. Fidelity Level (FL) analyses identified species with strong consensus for specific therapeutic applications, such as × B. juncea, Alpinia galanga (L.) Willd., and Nelumbo nucifera Gaertn., while Informant Consensus Factor (FIC) values indicated moderate to high agreement across gastrointestinal, respiratory, inflammatory, and other health categories. These results underscore the persistence of the “food as medicine” concept, showing that edible plants function simultaneously as nutritional and preventive healthcare resources. The overlap of culinary and medicinal roles demonstrates dynamic food–medicine integration, with urban markets acting as cultural hubs that maintain dietary diversity, household food security, and ethnobotanical knowledge. Future studies should incorporate ethnozoological resources and longitudinal monitoring to capture the full scope of urban food–medicine systems.

Spices and pickled vegetables play a central role in everyday cuisine in China, contributing to flavor, food preservation, and dietary continuity, yet their ethnobotanical diversity and use patterns remain insufficiently documented in urbanizing regions. This study aimed to document the diversity, utilization forms, and cultural importance of spice plants and species used for pickled products in Youjiang District, Baise city, Guangxi Zhuang Autonomous Region, southern China. Ethnobotanical data were collected in 2025 through field surveys conducted in traditional markets, local households, and local restaurants. Semi-structured interviews, informal conversations, and participant observation were carried out with 40 informants selected using snowball sampling to capture practical knowledge related to culinary use, fermentation, and trade. The cultural importance of recorded species was evaluated using the Use Value (UV) index. A total of 68 plant taxa belonging to 55 genera and 27 families were documented. Zingiberaceae and Apiaceae were the most species-rich families, with native and introduced species nearly equally represented. Herbs dominated the recorded growth forms, while fruits, leaves, and roots were the most frequently used plant parts. Dried use was the predominant form, followed by fresh use and pickled products. Sixty species were used as spices and 13 species as pickled vegetables, with several taxa exhibiting multifunctional use. Species with the highest UVs, including Allium sativum, A. cepa, A. fistulosum, and Houttuynia cordata, were characterized by frequent daily use. These findings highlight the role of ethnobotanical knowledge in sustaining culturally embedded and resilient urban food systems.

Medicinal plants play a crucial role in primary healthcare among indigenous communities; however, systematic ethnomedicinal documentation of the Yao people in Lingyun County, Guangxi, remains limited. This study aimed to document the diversity, traditional uses, and cultural significance of medicinal plants used by the Yao community. Ethnobotanical data were collected through semi-structured interviews with 104 informants. A total of 172 species belonging to 135 genera and 73 families were recorded, with Fabaceae, Lamiaceae, and Asteraceae being the most represented families. Herbs were the dominant growth form, and whole plants, roots, and shoots were the most frequently used parts, typically prepared in dried form and administered orally. Fidelity Level (FL) values ranged from 6.67 to 100, with several species showing high consensus in therapeutic use. Informant Consensus Factor (ICF) values (0.778–1.000) indicated strong agreement among informants, particularly for musculoskeletal, skin, gastrointestinal, and immune-related disorders. These findings highlight the richness and consistency of ethnomedicinal knowledge among the Yao people and provide a scientific basis for future pharmacological research, conservation planning, and the sustainable use of medicinal plant resources.

Traditional markets play an important role in the exchange of plant resources and the preservation of traditional food knowledge. This study documents the diversity of food plants traded in Renmin Market, located in Youjiang District, Baise City, Guangxi, China, and evaluates their cultural importance using the Cultural Food Significance Index (CFSI). Field surveys were conducted through market observations and interviews with vendors and local informants. All edible plant species were recorded, including their scientific names, vernacular names, used parts, and modes of consumption. A total of 104 food plant taxa were documented, representing a wide range of plant families and growth forms. The recorded plants were used in four main utilization categories: vegetables, spices, fruits, and beverages. Frequently used plant parts included fruits, leaves, shoots, and underground organs such as roots, rhizomes, and tubers. The CFSI values showed considerable variation in cultural importance among species, ranging from 21.6 to 1764. The highest CFSI values were recorded for Cucurbita pepo, Allium cepa, Cucurbita maxima, and Houttuynia cordata, reflecting their frequent consumption and versatility in local cuisine. Comparative analysis with previous studies in Baise City indicated that 38 species were shared among three markets, while 30 species were recorded exclusively in Renmin Market. These findings highlight the diversity of food plants available in local markets and their importance in maintaining regional culinary traditions and plant-based dietary diversity.