Fig. 6
From: Ethnobotanical study on edible flowers in Xishuangbanna, China
The diversity of methods to prepare EF food (SF: stir-fried; CW: cooked in water; ASA: as a salad; AT: as tea substitute; ST: stewed; FR: fried; MCS: making congee or soup; RO: roasted; STE: steamed; PI: pickled; ASE: as seasonings; CWS: cooked with something; SCT: scenting tea; MC: making cakes; BA: baked; CN: collecting nectars as snack or sweetener; DS: dying something)