Ethnobotany of Food Plants Traded in Renmin Market, Youjiang District, Baise City, China

Abstract

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.

1. Introduction

Urban markets play a crucial role in sustaining and transmitting ethnobotanical knowledge, particularly knowledge related to food plants [1]. Beyond their economic function, markets serve as dynamic socio-cultural spaces where traditional knowledge, culinary practices, and plant resources are continuously exchanged among vendors, consumers, and producers [2]. In rapidly urbanizing regions, such markets often represent one of the most accessible interfaces between urban populations and plant-based food traditions rooted in rural landscapes, forests, and agroecosystems [3]. Consequently, urban markets have become increasingly important settings for ethnobotanical research aimed at understanding how traditional food knowledge persists, adapts, or transforms under modern socio-economic pressures [4].

Urbanization and globalization profoundly reshape food systems and human–plant relationships worldwide. The expansion of cities is frequently associated with changes in dietary preferences, reduced direct access to wild and semi-wild food resources, and increasing reliance on standardized commercial foods [5]. In urban environments, consumers often prefer food plants that are convenient to prepare, available year-round, and compatible with modern cooking practices, which can influence the types of species traded in markets. At the same time, globalization facilitates the circulation of plant products, culinary practices, and cultural influences across regions, potentially homogenizing food consumption patterns while also enabling new forms of cultural adaptation [6]. For example, widely cultivated vegetables and condiments distributed through regional supply chains are increasingly incorporated into local diets alongside traditional food plants. Within this context, urban markets function as adaptive socio-ecological systems where locally sourced food plants coexist with introduced and commercially dominant species, reflecting both continuity and transformation of traditional ethnobotanical knowledge [7].

Baise City, located in the Guangxi Zhuang Autonomous Region of southwestern China, represents a particularly suitable setting for examining these dynamics. The region has a long history of human settlement and cultural exchange and is characterized by complex topography, including mountains, river systems, forests, and agricultural landscapes [8]. These geographical features, combined with a subtropical climate, have historically supported a high diversity of food plant species and fostered rich local knowledge related to food plant use. Traditional practices of cultivation, gathering, and market exchange have long played an important role in local livelihoods and food culture [9].

Despite this historical and ecological richness, ethnobotanical research in Baise City remains limited. Only a small number of studies have begun to document plant use and traditional food knowledge in this area in recent years, and systematic investigations focusing on urban markets are still largely lacking [3,10,11]. In particular, the role of urban markets as repositories of food plant diversity and ethnobotanical knowledge under conditions of rapid urbanization and increasing globalization has received little scholarly attention. This gap is notable given the pace of socio-economic transformation occurring in the region.

Renmin Market, located in the Youjiang District of Baise City, serves as a major urban marketplace linking surrounding rural communities with urban consumers. The market brings together farmers, wild plant collectors, vendors, and consumers, facilitating the continuous exchange of food plants and associated traditional knowledge. The objectives of this study are to: (1) document the diversity of food plants traded in Renmin Market; (2) examine patterns of food plant use among communities associated with the market; and (3) assess the cultural importance of food plants within the local urban market context. By addressing these objectives, this research contributes new empirical data on the ethnobotany of food plants in Baise City and provides insights into how traditional knowledge systems adapt and persist in urban markets amid ongoing urbanization and globalization.

2. Materials and Methods

2.1. Study Area

The present study was conducted at Renmin Market, the earliest established traditional market in Youjiang District since the district’s formation. Located in Baise City, western Guangxi Zhuang Autonomous Region (Figure 1), the market occupies a central position in the district’s urban landscape and has long functioned as a focal point for food trade and daily provisioning.

Baise City is characterized by a subtropical monsoon climate with distinct wet and dry seasons. Mean annual temperatures range from approximately 17.5 to 23.5 °C, while annual rainfall averages 1200–1600 mm. Combined with diverse landforms, including low mountain ranges, rolling hills, and river valleys, these environmental conditions support a wide range of agricultural practices and contribute to high plant diversity in the surrounding region [13].

Despite rapid urbanization and economic transformation in recent decades, agriculture remains an important livelihood for communities in and around Baise City. Small-scale farming, home gardening, and the collection of wild and semi-wild food plants from nearby forests and fallow lands continue to be commonly practiced. This coexistence of urban development and long-standing agricultural traditions has created a dynamic urban–rural interface that is particularly conducive to ethnobotanical research [3].

The population of Baise City is ethnically diverse, with Zhuang people forming the majority, alongside Han, Yao, and other minority groups. Mandarin Chinese and Zhuang are widely spoken, and local belief systems and Buddhism remain influential in everyday life. This multi-ethnic setting underpins a rich diversity of food traditions and contributes to the persistence of ethnobotanical knowledge related to food plants [14].

As the first traditional market established in Youjiang District, Renmin Market continues to serve as a major trading venue for both urban residents and nearby rural communities. Vendors typically source their products from home gardens, cultivated fields, forest margins, and semi-wild habitats, facilitating the continuous flow of food plant resources and associated traditional knowledge from surrounding landscapes into the urban food system.

2.2. Field Survey and Data Collection

Field surveys and plant specimen collection were conducted throughout 2025 at Renmin Market, located in Youjiang District, Baise City, Guangxi Zhuang Autonomous Region, southern China. The survey aimed to document all food plant species traded in the market, including both wild-collected and cultivated plants, to provide a comprehensive overview of plant diversity represented in local food trade.

Plant species were documented through direct observation and specimen collection when fresh materials were available and collection was permissible. In cases where plant materials were encountered only in processed forms, such as dried, sliced, fermented, or otherwise prepared products, high-resolution photographs were taken and detailed field notes describing diagnostic morphological characteristics were recorded to support taxonomic identification.

For each recorded species, basic collection data were documented, including collection date, market location, plant condition (fresh or processed), and plant part(s) present. When feasible, supplementary field visits were conducted to cultivation sites or natural collection habitats in the surrounding area to obtain additional reference materials and to support accurate species identification.

All plant specimens and photographic records were systematically labeled and documented to ensure traceability between market observations and collected materials. These records formed the basis for subsequent taxonomic identification and further analytical procedures presented in this study.

Representative plant materials were prepared as voucher specimens following standard herbarium procedures [15]. All vouchers were curated and preserved by the research team at the Agriculture and Food Engineering College, Baise University, Baise City, Guangxi, China, where a plant specimen collection is maintained for teaching and research purposes. The institution is currently planning to establish a formal herbarium, and the voucher specimens from this study will be deposited there once the herbarium collection is formally established.

Taxonomic identification was performed using authoritative floristic references, including the Flora of China (http://www.efloras.org) (accessed on 15 November 2025) [16] and relevant regional literature. Scientific names and accepted nomenclature were cross-checked using Plants of the World Online (POWO) (https://powo.science.kew.org/) (accessed on 15 November 2025) [17]. Each voucher specimen was labeled with detailed collection information to ensure accurate identification and data traceability.

2.3. Ethnobotanical Data Collection

Ethnobotanical investigations were carried out throughout 2025 within the study area to document traditional knowledge associated with food plant use. Data collection employed established qualitative ethnobotanical methods, including semi-structured interviews, participant observation, and guided field walks conducted together with knowledgeable local residents.

A total of 60 informants were involved in the study, comprising 30 men and 30 women. Informants were selected using purposive sampling techniques [18], with emphasis on individuals recognized for their knowledge of plant use, such as elderly community members, experienced plant collectors, traditional healers, and others known locally for their familiarity with food plants. The age of participants ranged from 20 to 71 years.

Interviews were conducted in the local language or dialect and focused on vernacular plant names, plant parts utilized, preparation and consumption practices, collection habitats, and the nutritional or symbolic importance of each species. Guided field walks were undertaken to locate and recognize plant species in their natural or cultivated settings, allowing accurate documentation and facilitating the collection of voucher specimens when appropriate.

All interviews were conducted by a native Chinese-speaking author, and Mandarin Chinese was used consistently during data collection to ensure clear communication and to reduce the risk of misinterpretation of ethnobotanical information.

Before the commencement of interviews, the objectives and procedures of the research were clearly explained to all participants, and Prior Informed Consent (PIC) was obtained. The study followed the ethical principles outlined in the International Society of Ethnobiology (ISE) Code of Ethics [19] and complied with the Nagoya Protocol on Access and Benefit-Sharing [20]. Participation was entirely voluntary, and informants were informed of their right to withdraw from the study at any time without negative consequences.

As this study did not involve the collection of sensitive personal data, no formal institutional ethics review was required. All research activities were conducted in accordance with internationally accepted ethical standards for ethnobotanical research, ensuring respect, transparency, and ethical responsibility toward participating communities.

2.4. Data Analysis

2.4.1. Cultural Food Significance Index (CFSI)

The Cultural Food Significance Index (CFSI) was employed to quantitatively evaluate the cultural importance of food plant species sold at Renmin Market. This index, originally proposed by Andrea Pieroni [21], integrates multiple ethnobotanical parameters into a single composite value, enabling comparison of the relative significance of plant species within a local food system. In the present study, the CFSI framework was adapted to better capture market-based food practices and culinary uses, while also accounting for species that serve both food and medicinal roles. Detailed descriptions and scoring schemes for each CFSI component applied in this study are provided in Table S2.

The CFSI was calculated using the following equation:

CFSI = QI × AI × FUI × PUI × MFFI × TSAI × FMRI × 10⁻²

(1)

• QI (Quotation Index) = the proportion of informants citing a particular food plant species.
• AI (Availability Index) = the abundance of the species in the market, scored from rare (1.0) to very common (4.0).
• FUI (Frequency of Utilization Index) = consumption frequency, ranging from rare or seasonal use (1.0) to more than once per week (5.0).
• PUI (Parts Used Index) = the variety of plant parts consumed, including leaves, fruits, roots, and inflorescences.
• MFFI (Multifunctional Food Use Index) = the diversity of culinary preparations, such as boiling, stir-frying, steaming, fermenting, or beverage preparation.
• TSAI (Taste Score Appreciation Index) = informants’ evaluations of taste, ranging from poor (4.0) to excellent (10.0).
• FMRI (Food–Medicinal Role Index) = species used exclusively as food (1.0) or also recognized for medicinal or health-related purposes (up to 5.0).

Species with higher CFSI values are considered to have greater cultural relevance, more frequent consumption, broader culinary applications, and deeper integration into local food traditions.

2.4.2. Cluster Analysis of Food Plant Use Patterns

Cluster analysis was conducted to identify similarities among food plant species based on their use categories, utilized plant parts, and modes of consumption. A clustered heatmap was generated to visually represent these relationships and to facilitate the identification of groups of species sharing comparable culinary roles within the local food system.

The analysis was performed using the online Bioinformatics platform (www.bioinformatics.com.cn) (accessed on 20 February 2026) [22]. Ethnobotanical data were organized into a matrix and analyzed through hierarchical clustering using Euclidean distance and the complete linkage method. The resulting heatmap revealed distinct clusters corresponding to shared patterns of use, including leafy vegetables, fruit-based foods, multipurpose species, and plants used for both food and beverage preparation.

Prior to clustering, the dataset derived from the Cultural Food Significance Index (CFSI) analysis was organized and processed using Microsoft Excel and is presented in Table S2. The raw values were standardized by converting each variable into percentages relative to the total value within the same column. The resulting percentage matrix was then used as the input dataset for the clustering analysis by directly uploading it to the Bioinformatics platform.

3. Results

3.1. Diversity of Food Plants

A total of 104 food plant species belonging to 86 genera and 42 families were documented at Renmin Market (Figure 2,

Table 1. Food plant species traded in Renmin Market, Youjiang District, including family, scientific name, vernacular name, used parts, utilization, modes of consumption, and cultural food significance index (CFSI).

Family	Scientific Name	Vernacular Name	Used Parts	Utilization	Modes of Consumption	CFSI
Acanthaceae	Dicliptera chinensis (L.) Juss.	狗肝菜 (gǒu gān cài)	LV, SH	VG	Consumed as vegetables; commonly stir-fried with garlic or cooked in light soups.	216
Amaranthaceae	Alternanthera bettzickiana (Regel) G. Nicholson	红莲子草 (hóng lián zǐ cǎo)	LV, SH	VG	Used as leafy vegetable; stir-fried, boiled, or added to mixed vegetable dishes.	152.685
	Amaranthus blitum L.	野苋菜 (yě xiàn cài)	LV, SH	VG	Consumed as vegetable; stir-fried, boiled, or used in soups; sometimes blanched and mixed with sesame oil or soy sauce as a cold dish.	573.3
	Amaranthus tricolor L.	红苋菜 (hóng xiàn cài)	LV, SH	VG	Consumed as vegetable; stir-fried, boiled, or used in soups and congee.	552.825
	Spinacia oleracea L.	菠菜 (bō cài)	LV	VG	Consumed fresh or cooked; stir-fried, boiled, used in soups, noodles, and dumpling fillings.	153.5625
Amaryllidaceae	Allium × cepiforme G. Don	葱/小葱 (cōng/xiǎo cōng)	BL, LV	SP	Commonly used fresh as seasoning components in stir-fried and boiled dishes to enhance aroma and flavor.	299.7
	Allium cepa L.	洋葱 (yáng cōng)	BL, IF, LV	VG	Used as ingredients in stir-fried and boiled dishes.	1470
	Allium fistulosum L.	葱/大葱 (cōng/dà cōng)	BL, LV	SP	Employed as essential seasoning ingredients in stir-fried and boiled dishes.	336
	Allium sativum L.	大蒜 (dà suàn)	BL	SP	Used as spices to improve aroma and flavor.	259.2
	Allium tuberosum Rottler ex Spreng.	扁菜 (biǎn cài)	LV	VG	Used as seasoning vegetable; commonly stir-fried, added to soups, dumpling fillings, noodles, and mixed vegetable dishes.	387
Anacardiaceae	Mangifera indica L.	芒果 (máng guǒ)	FT	BV, FR	Both unripe and ripe fruits are eaten fresh; ripe fruits are additionally used for beverage preparation.	273.6
Apiaceae	Apium graveolens L.	芹菜/西芹 (qín cài/xī qín)	LV, SH	VG	Consumed fresh as vegetable and used as seasoning ingredients in stir-fried dishes.	449.55
	Centella asiatica (L.) Urb.	雷公根 (léi gōng gēn)	LV	BV, VG	Used in stir-fried dishes, eaten fresh as vegetables, and prepared as herbal beverages.	294.84
	Coriandrum sativum L.	芫荽 (yán suī)	LV, RT, SH	SP	Used fresh as garnishes or added to soups and stir-fried dishes to enhance aroma.	708.75
	Daucus carota subsp. sativus (Hoffm.) Schübl. & G. Martens	胡萝卜 (hú luó bo)	TB	VG	Roots: consumed as vegetables; eaten raw, stir-fried, boiled, or added to soups and stews.	189.54
	Eryngium foetidum L.	芹菜 (qín cài)	LV, RT, SH	SP	Used fresh as seasoning herbs in soup and stir-fried dishes to enhance aroma.	588.6675
	Foeniculum vulgare Mill.	茴香 (huí xiāng)	FT, LV, SH	SP, VG	Fruit: dried and used as spices in boiled dishes to remove fishy odors and enhance flavor; leaf and young shoot: stir-fried with eggs.	749.25
	Oenanthe javanica (Blume) DC.	水芹(shuǐ qín)	LV, SH	VG	Consumed as vegetable; commonly blanched, stir-fried, or added to soups and mixed dishes.	842.4
Apocynaceae	Telosma cordata (Burm.f.) Merr.	夜来香 (yè lái xiāng)	IF	VG	Used as ingredients in stir-fried and boiled dishes.	108
Araceae	Colocasia esculenta (L.) Schott “Aquatilis”	水芋 (shuǐ yù)	IF, LV	VG	Used as ingredients in curry-type dishes; plant parts are traditionally grilled prior to cooking to reduce irritation before consumption.	111.78
Araliaceae	Eleutherococcus nodiflorus (Dunn) S.Y. Hu	五加皮 (wǔ jiā pí)	RT	SP	Dried and used as seasoning ingredients in soups and medicinal cuisine.	50.4
Asparagaceae	Asparagus officinalis L.	芦笋 (lú sǔn)	SH	VG	Used as an ingredient in stir-fried and boiled dishes.	77.76
	Polygonatum odoratum (Mill.) Druce	玉竹 (yù zhú)	RZ	SP	Dried and used as seasoning components in soups and medicinal cuisine.	39.15
Aspleniaceae	Diplazium esculentum (Retz.) Sw.	蕨菜 (jué cài)	LV	VG	Traditionally consumed as vegetable after blanching to reduce bitterness; prepared by stir-frying, boiling, or adding to soups, and occasionally eaten with chili and fermented condiments in local cuisine.	228.31875
Asteraceae	Artemisia argyi H. Lév. & Vaniot	艾 (ài)	LV	SP	Used as seasoning ingredients in soups, porridges, and steamed food.	82.62
	Emilia sonchifolia (L.) DC.	一点红 (yī diǎn hóng)	LV	VG	Used as ingredients in curry-type dishes.	172.8
	Ixeris polycephala Cass.	苦荬菜 (kǔ mǎi cài)	LV, SH	VG	Consumed as wild vegetable; typically blanched or stir-fried, sometimes added to soups.	300.7125
	Lactuca sativa L.	莴笋 (wō sǔn)	LV	VG	Consumed fresh as salad vegetables or lightly stir-fried; also used as fillings in wraps and dumplings.	187.2
	Taraxacum mongolicum Hand.-Mazz.	蒲公英 (pú gōng yīng)	LV, SH	VG	Consumed as vegetables; commonly blanched, stir-fried, or used in soups.	270.64125
Basellaceae	Basella alba L.	木耳菜 (mù ěr cài)	LV, SH	VG	Used as vegetables; stir-fried, boiled, or added to soups and congee for their mucilaginous texture.	935.55
Brassicaceae	× Brassarda juncea (L.) Su Liu & Z.H. Feng	芥菜 (jiè cài)	LV	VG	Consumed fresh as a vegetable or prepared in stir-fried and boiled dishes.	861
	Brassica oleracea L.	甘蓝 (gān lán)	LV	VG	Consumed fresh as a vegetable or prepared in stir-fried and boiled dishes.	604.8
	Brassica rapa L.	菜心 (cài xīn)	IF, LV, SH	VG	Eaten fresh as vegetables or cooked in stir-fried and boiled dishes.	945
	Raphanus raphanistrum subsp. sativus (L.)	萝卜 (suān luó bo)	TB	VG	Pickled and consumed as side dishes or added to soups and stir-fried dishes.	261
Bromeliaceae	Ananas comosus (L.) Merr.	凤梨/菠萝 (fèng lí/bō luó)	FT	BV, FR	Ripe fruits are eaten fresh or used in the preparation of beverages.	174.96
Cactaceae	Selenicereus undatus (Haw.) D.R. Hunt	霸王鞭 (bà wáng biān)	FT	BV, FR	Consumed fresh as fruit; commonly eaten raw or used in beverages.	162
Clusiaceae	Garcinia mangostana L.	莽吉柿 (mǎng jí shì)	FT	BV, FR	Both unripe and ripe fruit are eaten fresh as fruit; ripe fruits are also used in the preparation of beverages.	170.1
Convolvulaceae	Ipomoea aquatica Forssk.	空心菜 (kōng xīn cài)	LV, SH	VG	Used as ingredients in stir-fried and boiled dishes.	576
	Ipomoea batatas (L.) Lam.	番薯/红薯/地瓜 (fān shǔ/hóng shǔ/dì guā)	TB	VG	Boiled or steamed and consumed as staple foods; also used as ingredients in boiled dishes.	51.84
Cucurbitaceae	Benincasa hispida (Thunb.) Cogn.	冬瓜 (dōng guā)	FT	VG	Used as ingredients in boiled dishes.	104.4
	Citrullus lanatus (Thunb.) Matsum. & Nakai	西瓜 (xī guā)	FT	BV, FR	Consumed fresh as fruit; eaten raw, juiced, or used in beverages.	364.8
	Cucumis sativus L.	黄瓜 (huáng guā)	FT	FR, VG	Prepared in stir-fried and boiled dishes and also eaten raw as fresh vegetables or snacks.	684
	Cucurbita maxima Duchesne	南瓜 (nán guā)	FT, IF, LV, SH	VG	Used as ingredients in stir-fried and boiled dishes.	1404
	Cucurbita pepo L.	西葫芦 (xī hú hú lu)	FT, SD	SP, VG	Fruit: consumed as vegetable, stir-fried, boiled, steamed, or added to soups and stews; seed: roasted and used as seasoning ingredients.	1764
	Luffa acutangula (L.) Roxb.	丝瓜 (sī guā)	FT	VG	Used as ingredients in stir-fried and boiled dishes.	343.2
	Luffa aegyptiaca Mill.	丝瓜 (sī guā)	FT	VG	Used as ingredients in stir-fried and boiled dishes.	218.4
	Momordica charantia L.	苦瓜 (kǔ guā)	FT	VG	Used as ingredients in stir-fried and boiled dishes.	89.1
	Sicyos edulis Jacq.	佛手瓜 (fó shǒu guā)	FT, LV, SH	VG	Consumed as vegetable, commonly stir-fried, boiled, steamed, or added to soups and stews.	1098.9
Dioscoreaceae	Dioscorea oppositifolia L.	山药 (shān yào)	TB	VG	Boiled or steamed and eaten as staple food; also used as ingredients in boiled dishes.	52.65
Erythropalaceae	Erythropalum scandens Blume	赤苍藤 (chì cāng téng)	LV, SH	VG	Consumed as vegetable; typically blanched and then stir-fried or added to soups.	238.14
Fabaceae	Arachis hypogaea L.	落花生 (luò huā shēng)	SD	VG	Consumed as vegetable; typically blanched and then stir-fried or added to soups.	109.2
	Lablab purpureus (L.) Sweet	扁豆 (biǎn dòu)	FT, SD	VG	Consumed as vegetable, commonly stir-fried, boiled, or added to soups and mixed dishes.	302.4
	Lathyrus oleraceus Lam.	豌豆 (wān dòu)	FT	VG	Incorporated as ingredients in stir-fried dishes.	126
	Pachyrhizus erosus (L.) Urb.	豆薯 (dòu shǔ)	TB	FR	Consumed similar as fruit.	27.675
	Phaseolus vulgaris L.	四季豆 (sì jì dòu)	SD	VG	Consumed as vegetable, commonly stir-fried, boiled, steamed, or added to soups and mixed dishes.	151.2
	Vigna radiata (L.) R. Wilczek	绿豆 (lǜ dòu)	SD	VG	Used as ingredients in stir-fried and boiled dishes.	75.6
	Vigna unguiculata (L.) Walp.	豇豆 (jiāng dòu)	FT	VG	Used as ingredients in stir-fried and boiled dishes.	270
Lamiaceae	Mentha spicata L.	薄荷/狗肉香 (bò he/gǒu ròu xiāng)	LV, SH	SP	Used fresh as flavoring herb in soups and stir-fried dishes.	142.56
	Perilla frutescens (L.) Britton	紫苏 (zǐ sū)	LV	SP	Used fresh as seasoning herb in soups, stir-fried dishes, and pickled foods.	100.44
Lauraceae	Laurus nobilis L.	香叶 (xiāng yè)	LV	SP	Dried and used as spice in soups and stewed dishes.	126.36
	Litsea cubeba (Lour.) Pers.	木姜子/山苍子 (mù jiāng zǐ/shān cāng zǐ)	FT	SP	Pickled or processed as spice, commonly used to flavor sauces and stir-fried dishes.	99.36
	Litsea pungens Hemsl.	木姜子/山苍子 (mù jiāng zǐ/shān cāng zǐ)	FT	SP	Used pickled as seasoning ingredient in sauces and stir-fried dishes.	77.76
	Neolitsea cassia (L.) Kosterm.	肉桂/桂皮 (ròu guì/guì pí)	BK	SP	Dried and used as a spice in soups and braised dishes.	56.16
Liliaceae	Lilium brownii var. viridulum Baker	百合 (bǎi hé)	BL	VG	Dried and used as ingredient in soups and tonic food.	58.725
Malvaceae	Abelmoschus esculentus (L.) Moench	秋葵 (qiū kuí)	FT	VG	Incorporated as ingredient in stir-fried dishes.	94.5
Meliaceae	Toona sinensis (A. Juss.) M. Roem.	香椿 (xiāng chūn)	LV, SH	SP, VG	Consumed as vegetable and aromatic seasonings; commonly stir-fried with eggs, blanched and mixed with sauces, or added to soups.	405
Moraceae	Ficus simplicissima Lour.	五指毛桃 (wǔ zhǐ máo táo)	RT	SP	Dried and used as seasoning ingredient in soups and stews.	50.4
	Morus alba L.	桑 (sāng)	FT	BV, FR	Consumed fresh or dried as fruit; used as beverages.	102.6
Musaceae	Musa × paradisiaca L.	香蕉 (xiāng jiāo)	FT	FR	Consumed ripe or unripe as fruit.	81.6
Myrtaceae	Psidium guajava L.	番石榴 (fān shí liú)	FT	BV, FR	Both unripe and ripe fruits are eaten fresh; ripe fruits are additionally used for beverage preparation.	97.2
Nelumbonaceae	Nelumbo nucifera Gaertn.	莲/荷花 (lián/hé huā)	RZ	VG	Used as ingredients in boiled dishes.	108
Piperaceae	Piper longum L.	荜拔 (bì bá)	LV	SP	Used as spice to enhance aroma and flavor.	102.6
	Piper nigrum L.	胡椒 (hú jiāo)	FT	SP	Dried and ground, then used as spice in soups and stir-fried dishes.	126.36
Plantaginaceae	Plantago major L.	大车前/车前草 (dà chē qián/chē qián cǎo)	LV	VG	Consumed as vegetable, typically blanched and then stir-fried, boiled, or added to soups.	148.5
Poaceae	Cymbopogon citratus (DC.) Stapf	香茅/香茅草 (xiāng máo/xiāng máo cǎo)	LV, SH	SP	Used fresh or dried as seasoning herb in soups and stir-fried dishes.	145.8
	Dendrocalamus latiflorus Munro	酸笋/八渡笋 (suān sǔn/bā dù sǔn)	SH	VG	Fermented and consumed as pickled bamboo shoots in soup and stir-fried dishes.	163.2
	Indocalamus tessellatus (Munro) Keng f.	箬竹 (ruò zhú)	SH	VG	Fermented and consumed as pickled bamboo shoots in soup and stir-fried dishes.	103.68
	Zea mays L.	玉蜀黍/玉米 (yù shǔ shǔ/yù mǐ)	FT	VG	Incorporated as ingredient in stir-fried dishes.	244.8
	Zizania latifolia (Griseb.) Turcz. ex Stapf	菰(gū)	LV	VG	Used in stir-fried and boiled dishes.	356.4
Polygonaceae	Persicaria hydropiper (L.) Spach	辣蓼 (là liǎo)	LV, SH	SP	Used fresh as pungent seasoning herbs in traditional dishes.	174.96
	Persicaria odorata (Lour.) Soják	香辣蓼 (xiāng là liǎo)	LV, SH	SP, VG	Used as aromatic vegetables and seasoning ingredients; commonly eaten fresh or added to soups, stir-fried dishes, salads, and mixed vegetable dishes.	315.9
	Portulaca oleracea L.	马齿苋 (mǎ chǐ xiàn)	LV, SH	VG	Used as ingredients in stir-fried and boiled dishes.	226.8
Rosaceae	Malus domestica (Suckow) Borkh.	苹果 (píng guǒ)	FT	BV, FR	Both unripe and ripe fruit are consumed fresh; ripe fruits are also used in beverage preparation.	190.35
	Prunus persica (L.) Batsch	水蜜桃 (shuǐ mì táo)	FT	BV, FR	Both unripe and ripe fruit are consumed fresh; ripe fruits are also used in beverage preparation.	202.5
	Pseudocydonia sinensis (Dum. Cours.) C.K. Schneid.	木瓜 (mù guā)	FT	SP	Dried and used as seasoning ingredients in soups.	97.2
	Pyrus pyrifolia (Burm. f.) Nakai	沙梨 (shā lí)	FT	BV, FR	Both unripe and ripe fruits are consumed fresh; ripe fruits are also employed in beverage preparation.	198.45
Rutaceae	Citrus × limon (L.) Osbeck	柠檬 (níng méng)	FT	SP	Consumed fresh to impart sourness and aroma to dishes.	136.8
	Clausena lansium (Lour.) Skeels	黄皮/山黄皮/黄皮果 (huáng pí/shān huáng pí/huáng pí guǒ)	FT	SP	Used fresh or pickled as flavoring ingredients in various dishes.	115.2
Saururaceae	Houttuynia cordata Thunb.	鱼腥草 (yú xīng cǎo)/折耳根(zhé ěr gēn)	LV, RT	SP, VG	Used fresh as vegetables and seasoning ingredients in salads and soups.	1300
Solanaceae	Capsicum annuum var. conoides (Mill.) Irish	小米辣/朝天椒/辣椒 (xiǎo mǐ là/cháo tiān jiāo/là jiāo)	FT	SP	Used fresh, dried, or pickled to impart pungency to dishes and sauces.	294
	Capsicum annuum L.	辣椒 (là jiāo)	FT	SP	Employed as spices to provide pungency and in the preparation of dipping sauces.	282
	Capsicum annuum var. annuum cv. “Sweet pepper”	菜椒/青椒 (cài jiāo/qīng jiāo)	FT	VG	Consumed fresh as vegetable in stir-fried dishes.	288
	Lycium chinense Mill.	枸杞/枸杞子 (gǒu qǐ/gǒu qǐ zǐ)	FT	SP	Dried and used as seasoning ingredients in soups and tonic foods.	154.8
	Solanum americanum Mill.	少花龙葵 (shǎo huā lóng kuí)	LV, SH	VG	Consumed as vegetable; typically blanched to reduce bitterness and then stir-fried, boiled, or added to soups.	712.8
	Solanum lycopersicum L.	番茄/西红柿 (fān qié/xī hóng shì)	FT	VG	Used as ingredients in stir-fried and boiled dishes.	396
	Solanum melongena L.	茄 (qié)	FT	VG	Used as ingredients in stir-fried dishes.	207
	Solanum tuberosum L.	马铃薯/土豆 (mǎ líng shǔ/tǔ dòu)	TB	VG	Used as ingredients in boiled dishes.	108
Verbenaceae	Verbena officinalis L.	马鞭草 (mǎ biān cǎo)	AP	BV	Used as herbal tea preparation; commonly boiled or decocted to prepare soups or herbal drink.	234.9
Vitaceae	Vitis vinifera L.	葡萄 (pú táo)	FT	BV, FR	Both unripe and ripe fruit are eaten fresh; ripe fruits are also used in beverage preparation.	230.4
Zingiberaceae	Alpinia galanga (L.) Willd.	红豆蔻/大良姜 (hóng dòu kòu/dà liáng jiāng)	RZ	SP	Employed as a culinary spice to enhance aroma and flavor.	82.8
	Curcuma longa L.	姜黄, 黄姜 (jiāng huáng/huáng jiāng)	RZ	SP	Used fresh as spices and natural colorants.	60.75
	Kaempferia galanga L.	沙姜 (shā jiāng)	RZ	SP	Used fresh as spices in stir-fried dishes.	31.5
	Lanxangia tsao-ko (Crevost & Lemarié) M.F. Newman & Škorničk.	草果 (cǎo guǒ)	FT	SP	Dried and used as spices in soups and hot pot broths.	21.6
	Zingiber officinale Roscoe	姜 (jiāng)	RZ	SP	Used fresh, dried, or pickled as spices in stir-fried dishes, soups, and sauces.	115.2

Abbreviations: Used parts: aerial part (AP), bark (BK), bulb (BL), fruit (FT), inflorescence (IF), leaf (LV), rhizome (RZ), root (RT), shoot or stem (SH), tuber (TB). Utilization: beverage (BV), medicine (MD), spice (SP), used as fruit (FR), vegetables (VG).

and Table S1). The recorded taxa represent a diverse assemblage of edible plants traded in the market, including vegetables, fruits, spices, and plants used for beverage preparation. This diversity reflects the role of traditional urban markets as important nodes for the circulation of plant-based food resources within regional food systems.

Among the recorded families, Cucurbitaceae was the most species-rich with nine species, followed by Solanaceae with eight species. Apiaceae and Fabaceae were each represented by seven species, while Amaryllidaceae, Asteraceae, Poaceae, and Zingiberaceae each contributed five species. Several other families, including Amaranthaceae, Brassicaceae, Lauraceae, and Rosaceae, were represented by four species each, whereas a number of families were represented by one or two species only.

The dominance of families such as Cucurbitaceae, Solanaceae, and Apiaceae reflects the strong representation of vegetables and culinary herbs in the market food assemblage. Many of these taxa are widely cultivated and commonly used in daily cooking, suggesting that the composition of plant diversity in the market is closely linked to household dietary practices and local culinary traditions. At the same time, the presence of numerous families represented by only one or two species indicates the inclusion of more specialized or seasonal food plants, contributing to the overall diversity of plant resources available to consumers.

The diversity of plant taxa documented at Renmin Market illustrates the capacity of traditional urban markets to maintain a broad spectrum of edible plant resources, thereby supporting dietary diversity and reflecting the interaction between agricultural production, trade networks, and local food culture.

3.2. Origin and Growth Habits of Food Plants

Of the 104 food plant species recorded at Renmin Market (Figure 3), 66 species (63.46%) were classified as introduced to China, whereas 38 species (36.54%) were identified as native. This predominance of introduced species suggests that the local urban food system is strongly influenced by agricultural globalization and long-distance trade networks. Over time, many introduced crops have become culturally integrated into local diets and culinary practices, illustrating how food systems evolve through the gradual incorporation of external plant resources.

In terms of growth form (Figure 3), herbaceous plants represented the largest group, comprising 67 species (64.42%). Climbers accounted for 20 species (19.23%), followed by trees with 15 species (14.42%), while grasses were the least represented with only two species (1.93%).

The predominance of herbaceous species reflects the functional characteristics of plants that are commonly traded in fresh food markets. Herbaceous crops typically have rapid growth cycles, high productivity, and are suitable for frequent harvesting, making them particularly compatible with intensive vegetable production systems supplying urban markets. Climbers, mainly represented by cucurbit species, also contribute substantially to the market assemblage, reflecting their importance in regional diets and agricultural production.

The relatively smaller representation of woody species and grasses likely reflects both the focus of the market on fresh vegetables and fruits and the fact that staple cereals and perennial tree crops are often distributed through different commercial channels. Together, these patterns illustrate how plant growth forms in urban markets are shaped by agricultural production systems, market demand, and the logistical requirements of fresh food distribution.

3.3. Utilization of Food Plants

The food plants recorded at Renmin Market were categorized according to their principal modes of utilization (Figure 4 and Figure 5). Vegetables constituted the largest use category with 60 species, followed by spices and flavoring plants with 35 species. Fruit plants accounted for 14 species, while 13 species were recorded as being used in beverage preparation.

Many species were assigned to more than one use category, reflecting the multifunctional roles of food plants within the local food system. Such overlapping uses demonstrate the flexibility of plant utilization in everyday culinary practices, where the same species may serve multiple dietary or cultural functions depending on preparation methods, seasonal availability, and household preferences.

The predominance of vegetable species highlights the central role of plant-based foods in local diets, while the diversity of spices, fruits, and beverage plants illustrates the complex culinary traditions associated with food preparation in the region. These patterns emphasize that urban markets function not only as places of food exchange but also as spaces where diverse culinary knowledge and plant use practices are maintained.

3.3.1. Food Plants Used as Beverages

A total of 13 food plant species traded at Renmin Market were recorded as being used for beverage preparation (Table 1), either exclusively or in combination with other food uses. Most of these species were fruit-based, with fruits representing the primary plant parts utilized. Common modes of consumption included eating fresh fruits, preparing juices, or processing ripe fruits into beverages.

Several widely consumed fruits—such as Ananas comosus, Citrullus lanatus, Garcinia mangostana, Malus domestica, Mangifera indica, Morus alba, Prunus persica, Psidium guajava, Pyrus pyrifolia, Selenicereus undatus, and Vitis vinifera—were consumed both fresh and as beverages. In general, ripe fruits were preferentially used for drink preparation, whereas unripe fruits were more commonly eaten fresh.

In addition to fruit species, leaves and aerial parts were also used for beverage preparation. Centella asiatica leaves were consumed as vegetables, either stir-fried or eaten fresh, and were also commonly prepared as herbal beverages. Verbena officinalis was primarily used in medicinal cuisine and herbal drinks, typically prepared by boiling or decoction of its aerial parts.

3.3.2. Food Plants Used as Fruits

A total of 14 food plant species recorded at Renmin Market were used primarily as fruits (Table 1). In most cases, the fruit constituted the main edible part; however, Pachyrhizus erosus was consumed for its tuberous root but was utilized in a manner similar to fruit. These plants were commonly eaten fresh and contributed to daily diets as snacks, desserts, or complementary food items.

Both ripe and unripe fruits were consumed, depending on species and local preferences. Unripe fruits were typically eaten raw or incorporated into dishes, while ripe fruits were mainly consumed fresh or processed into beverages. Several fruit species, including pineapple, watermelon, mangosteen, apple, mango, peach, guava, pear, dragon fruit, and grape, served dual roles as fresh fruits and as raw materials for beverage preparation.

Some species exhibited additional uses beyond fruit consumption. Cucumis sativus was eaten raw as a fresh vegetable or snack and also prepared in stir-fried or boiled dishes. Fruits of Musa × paradisiaca were consumed at different ripening stages, reflecting flexible culinary practices.

3.3.3. Food Plants Used as Spices

A total of 35 food plant species recorded at Renmin Market were used as spices (Table 1), either exclusively or in combination with vegetable uses. These species were employed to enhance aroma, flavor, pungency, and color, or to reduce undesirable odors during cooking. A wide range of plant parts was utilized, including leaves, bulbs, rhizomes, fruits, seeds, bark, roots, and young shoots.

Leaves were the most frequently used plant parts, particularly in aromatic herbs such as Allium fistulosum, Coriandrum sativum, Eryngium foetidum, Mentha spicata, Perilla frutescens, and Persicaria spp., which were commonly added fresh to soups, stir-fried dishes, salads, and mixed foods. Bulbs and rhizomes—including A. sativum, Alpinia galanga, Curcuma longa, Kaempferia galanga, and Zingiber officinale—were widely used as key seasoning ingredients.

Fruits and seeds of species such as Capsicum annuum, Citrus × limon, Lanxangia tsao-ko, Litsea spp., Piper nigrum, and Foeniculum vulgare were used fresh, dried, pickled, or ground in soups, sauces, hot pot broths, and stir-fried dishes. Several species, including Cucurbita pepo, Foeniculum vulgare, Houttuynia cordata, Persicaria odorata, and Toona sinensis, displayed dual roles as both vegetables and spices.

3.3.4. Food Plants Used as Vegetables

A total of 60 food plant species traded at Renmin Market were recorded as being used as vegetables (Table 1), representing the largest food-use category documented in this study. These species exhibited substantial diversity in both utilized plant parts and preparation methods. Commonly consumed parts included leaves, young shoots, fruits, tubers, bulbs, inflorescences, seeds, and rhizomes.

Leafy vegetables and tender shoots constituted the dominant group, with most species consumed after stir-frying, boiling, blanching, or incorporation into soups and mixed dishes. Several species were also eaten fresh or lightly processed, particularly leafy greens and aromatic vegetables. Fruit vegetables—such as cucurbits, solanaceous crops, and legumes—were widely prepared in stir-fried and boiled dishes, while tuberous species were commonly boiled, steamed, or consumed as staple or supplementary foods.

Some vegetable plants exhibited multifunctional uses, serving simultaneously as vegetables and spices or beverages. In addition, several wild or semi-wild species were typically blanched prior to consumption to reduce bitterness or irritation. Fermentation was also documented, particularly for bamboo shoots, which were commonly consumed as pickled vegetables.

3.4. Cultural Food Significance Index (CFSI) of Food Plants

A total of 104 food plant taxa recorded in Renmin Market were evaluated using the Cultural Food Significance Index (CFSI), revealing marked variation in the cultural importance of individual species. CFSI values ranged widely, from 21.6 to 1764, indicating substantial differences in frequency of use, versatility, and perceived cultural relevance among food plants traded in the market (Table 1 and Table S3).

The highest CFSI values were recorded for Cucurbita pepo (1764), Allium cepa (1470), and Cucurbita maxima (1404), highlighting their central role in everyday diets and culinary practices. These species are widely available, used in multiple preparation modes, and consumed across different households, reflecting their strong integration into local food systems. Other species with notably high CFSI values included Houttuynia cordata (1300), Sicyos edulis (1098.9), and Brassica rapa (945), which are commonly used as vegetables and flavoring ingredients and are closely associated with regional food traditions.

A large proportion of species exhibited moderate CFSI values (approximately 300–900), such as Apium graveolens, Basella alba, Brassica juncea, Foeniculum vulgare, and Solanum americanum. These plants are regularly consumed but tend to have a narrower variety of culinary uses or are associated with specific seasons, indicating stable but less dominant cultural roles. Leafy vegetables, culinary herbs, and commonly cultivated crops were particularly well represented in this group.

Species with lower CFSI values (below 100) included a range of spices, medicinal food plants, and less frequently consumed tubers and rhizomes, such as Curcuma longa, Dioscorea oppositifolia, Kaempferia galanga, Lanxangia tsao-ko, and Polygonatum odoratum. Although these taxa are culturally recognized and valued, their use is often specialized, seasonal, or restricted to particular dishes, medicinal cuisine, or ritual contexts.

The heat map constructed from the component indices (QI, AI, FUI, PUI, MFFI, TSAI, and FMRI) illustrates variation in food plant use patterns and their contributions to the overall Cultural Food Significance Index (CFSI) (Figure 6). Color intensity reflects the relative magnitude of each index, allowing comparison among species and across use dimensions.

The heat map shows that species with the highest CFSI values, such as Cucurbita pepo, Allium cepa, Cucurbita maxima, and Houttuynia cordata, exhibit consistently high values across multiple indices, particularly QI, FUI, PUI, and MFFI. This pattern indicates that these species are not only frequently consumed but also widely available, used in diverse preparation modes, and strongly embedded in daily food practices.

Several species display moderate CFSI values characterized by high scores in selected indices but lower values in others. For example, leafy vegetables such as Brassica rapa, Basella alba, and Amaranthus spp. show relatively high AI and FUI values but more moderate PUI or TSAI values, reflecting regular consumption with a narrower range of preparation or temporal use. Similarly, species used primarily as vegetables or herbs tend to cluster together, sharing comparable index profiles.

Species with lower overall CFSI values generally show reduced intensity across most indices or are characterized by specialization in a limited number of use dimensions. These plants often have lower QI or MFFI values, indicating less frequent use, restricted culinary roles, or more context-specific consumption. In the heat map, such species form clusters with lighter color intensity, distinguishing them from culturally dominant food plants.

3.5. Comparison of the Present Findings with Previous Studies

A comparison of food plant species traded in Renmin Market, Jīn Sān Jiǎo Agricultural Market [10], and Chengxi Large Agricultural Products Transaction Market [3], all located in Youjiang District, Baise City, showed both shared and market-specific species (Figure 7). A total of 38 food plant species were recorded in all three markets. In addition, 30 species were found exclusively in Renmin Market and were not observed in the other two markets.

4. Discussion

4.1. Urban Markets as Biocultural Hubs for Food Plant Diversity

The diversity of 104 food plant species documented in Renmin Market supports research objective 1, indicating that urban marketplaces act as dynamic reservoirs of agrobiodiversity. This diversity reflects locally embedded knowledge that guides plant selection, preparation, and consumption, rather than solely mirroring agricultural supply chains [23]. The coexistence of widely cultivated staples and culturally specialized species suggests that urban markets sustain a layered structure of plant use, balancing nutritional needs with the preservation of culinary traditions [24,25,26].

By linking rural production with urban consumption, markets function as interfaces where plant diversity is continuously negotiated and reshaped by economic exchange, culinary practices, and consumer preferences [27]. These patterns align with studies in Guangxi and Southeast Asia, where traditional markets support both indigenous and introduced species within urban food systems [10,28].

4.2. Influence of Globalization on Market Assemblages

The predominance of introduced species reflects the influence of agricultural globalization on local food systems, while their full integration into regional diets shows that global crops do not displace native species but expand local food repertoires [29]. Similar trends have been documented in southern China and across Southeast Asia, where traditional markets exhibit hybrid assemblages of native and introduced crops [10,28,30,31,32,33].

This coexistence demonstrates that culinary traditions are adaptable. The integration of new crops expands ingredient diversity while maintaining continuity with established practices, supporting research objective 3 that urban markets facilitate knowledge persistence amid globalization.

4.3. Functional Traits and Market-Driven Plant Diversity

The predominance of herbaceous species illustrates the interplay between plant functional traits, agricultural practices, and market logistics. Rapid growth cycles and high productivity make herbaceous vegetables and herbs suitable for peri-urban farming supplying urban markets, reinforcing research objective 1 [34,35]. Similar patterns occur across southern China and Southeast Asia, where leafy vegetables, cucurbits, and aromatic herbs dominate traditional market trade [3,36].

Climbing plants, including cucurbits and legumes, further highlight the importance of diversified, space-efficient cultivation for continuous urban supply [37,38]. Woody species and cereals are less represented due to reliance on wholesale networks, but the presence of perennial fruits and spice-producing plants shows the integration of agroforestry resources into market assemblages [39,40].

4.4. Cultural Food Significance and Market Centrality

CFSI analysis indicates that certain food plants act as cultural keystone species, confirming research objective 2. High-CFSI species combine quotation frequency (QI), market availability (AI), frequency of use (FUI), culinary versatility (PUI, MFFI), taste preference (TSAI), and food–medicinal roles (FMRI) to achieve their multidimensional importance [41]. For example, Cucurbita pepo and Allium cepa demonstrate how market accessibility, culinary versatility, and cultural familiarity reinforce daily consumption. Moderate-CFSI species support dietary diversity in specialized or seasonal roles [42], while low-CFSI species contribute to cultural depth through medicinal or ritual use [43]. Heat map analyses further confirm that cultural importance emerges from the interaction of availability, preparation diversity, consumption frequency, and social recognition [44].

Global examples, such as Chinese ethnic stores in Barcelona, show that markets can preserve culinary traditions and cultural identity among migrant communities [1]. These findings suggest that while markets globally function as reservoirs of ethnobotanical knowledge, the drivers of species composition vary depending on local socio-ecological versus diaspora-driven contexts.

4.5. Urban Markets as Mediators of Food Knowledge and Food Security

The coexistence of native and introduced species and the embedded “food as medicine” knowledge illustrate that markets support both dietary diversity and household-level health, consistent with research objective 3 [45,46,47,48]. Vendor–consumer interactions provide informal, experiential learning environments where ethnobotanical knowledge is observed, reinforced, and adapted, showing that markets are active sites for knowledge transmission [49,50]. Even when explicit medicinal uses are not articulated, perceptions of health benefits influence consumption patterns, highlighting how traditional knowledge persists within daily dietary practices in urbanizing contexts.

4.6. Limitations and Future Research

This study is limited to a single market, so findings may not generalize to other regions. CFSI components such as taste appreciation and food–medicinal roles are influenced by informant perceptions. Seasonal variation and household-level consumption were only partially captured.

Future research should include multi-site comparisons, longitudinal monitoring of seasonal and urbanization effects, and integration of household-level data. Expanding to include medicinal plants, animal food resources, and agroecological production systems would further clarify the complex interactions among biodiversity, culture, and food security in urbanizing landscapes.

5. Conclusions

This study demonstrates that Renmin Market in Baise City, Guangxi, China, functions as a dynamic biocultural space, linking rural production and urban consumption while maintaining diverse food plant assemblages, supporting the research objective 1. A total of 104 food plant species from 42 botanical families were documented, illustrating considerable diversity of edible plant resources circulating within this traditional urban market. Vegetables dominate the market, with herbaceous species forming the structural core of the assemblage, while introduced crops comprise a substantial proportion of the recorded taxa, reflecting the integration of globalized agricultural species into local diets. At the same time, native plants and culturally significant vegetables remain essential components of regional culinary traditions.

Quantitative analysis using the Cultural Food Significance Index (CFSI) highlights a subset of species with high cultural importance, confirming research objective 2. These plants are widely available, versatile in preparation, and culturally familiar, forming the functional backbone of the local food system and sustaining culinary practices and dietary diversity.

The study also demonstrates that traditional urban markets act as mediators of ethnobotanical knowledge and food practices, supporting research objective 3. Through repeated interactions between vendors and consumers, markets facilitate the transmission and persistence of plant knowledge, including food–medicinal uses, even in the context of globalization and urbanization. The documentation of 30 species not previously recorded in the Youjiang District further emphasizes the value of localized ethnobotanical research, revealing overlooked components of plant diversity and traditional knowledge.

These findings underscore the importance of maintaining plant diversity in traditional urban markets to sustain dietary diversity, cultural continuity, and resilient urban food systems. Future research should adopt comparative and longitudinal approaches across multiple cities and regions to examine how urbanization, market integration, and evolving consumer preferences influence the diversity, cultural significance, and use of food plants in contemporary urban food systems.