Chinese yam
Chinese Yam (Dioscorea polystachya)
Chinese yam (Dioscorea polystachya), also known as cinnamon vine, shānyào (in Chinese), and Japanese mountain yam, is a type of yam (tuber) native to China that is both cultivated and gathered from the wild for its edible tubers.
Pronunciation
- English: /ˈtʃaɪˌniːz jæm/
- Mandarin: /ʂan˥˩.jau˥˥/
Etymology
The term "Chinese yam" is a direct translation of its Mandarin name, "shānyào", which means "mountain medicine". The scientific name, Dioscorea polystachya, is derived from "Dioscorea", the name of the genus to which yams belong, named after the ancient Greek physician and botanist Dioscorides, and "polystachya", a Latin word meaning "many-spiked", referring to the plant's spiked clusters of flowers.
Description
Chinese yam is a perennial climbing vine, typically grown for its edible tubers. It has heart-shaped leaves and produces small, white or greenish-yellow flowers in the summer. The tubers are long and cylindrical, with a white, starchy flesh.
Usage
In traditional Chinese medicine, Chinese yam is used for its tonifying and restorative properties. It is believed to strengthen the spleen and stomach, nourish the lungs, and promote the production of body fluids. In cooking, it is used in a variety of dishes, including soups, stews, and stir-fries.
Related Terms
External links
- Medical encyclopedia article on Chinese yam
- Wikipedia's article - Chinese yam
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