Acmella uliginosa
organism / organism-acmella-uliginosa
アクメラ・ウリギノサ
↑Short definition
An Acmella species eaten as a wild leafy vegetable in Karen and Lawa communities in northern Thailand.
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How processing and cooking change it (1)
Acmella uliginosaWild leafy vegetable: aerial parts eaten raw with chili paste or cooked. Roots are chewed to treat toothache. is eaten in these forms: supported
Scope: Karen and Lawa villages in Mae Chaem District, Chiang Mai Province, northern Thailand.
Note: It shares the ethnic names Hor te mi (Karen) and Tu plei (Lawa) with A. paniculata; the names cannot distinguish the two species.
The species table records for A. uliginosa the same folk names Hor te mi (Karen) and Tu plei (Lawa), and the uses "Aerial parts eaten raw with chili paste or cooked. Roots chewed to treat toothache (K, L)."
Limitations: Because it has the same folk names as A. paniculata, the names used by informants alone cannot distinguish the two species.
Source: Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand (Punchay K; Inta A; Tiansawat P; Balslev H; Wangpakapattanawong P, 2020) · full text checked
Show data
organism-acmella-uliginosa —is_eaten_as→ "Wild leafy vegetable: aerial parts eaten raw with chili paste or cooked. Roots are chewed to treat toothache."claim: clm-acmella-uliginosa-karen-lawa-food / type: culinary / updated: 2026-08-30