Only one pistillate specimen was encountered from the flora area, the plants apparently propagating vegetatively. Dioscorea polystachya is the earliest published name for this species. The name D. oppositifolia Linnaeus, which has been misapplied to this species, actually refers to an ovate-leaved species that is native to the Indian Subcontinent and is not found in the flora area. For a more detailed nomenclatural history of D. polystachya, see Ting C. T. and M. G. Gilbert (2000).
Dioscorea polystachya or Chinese yam (simplified Chinese: 山药; traditional Chinese: 山藥), also called cinnamon-vine,[2] is a species of flowering plant in the yam family. It is sometimes called Chinese potato or by its Korean name ma.[3][2] It is also called huaishan in Mandarin and waisan in Cantonese.
It is a perennial climbing vine, native to East Asia.[3][4] The edible tubers are cultivated largely in Asia and sometimes used in alternative medicine. This species of yam is unique as the tubers can be eaten raw.[5][6]
This plant grows throughout East Asia.[7] It is believed to have been introduced to Japan in the 17th century or earlier.[8] Introduced to the United States as early as the 19th century for culinary and cultural uses, it is now considered an invasive plant species.[7][9][10][11] The plant was introduced to Europe in the 19th century during the European Potato Failure, where cultivation continues to this day for the Asian food market.[12]
The botanical names Dioscorea opposita and Dioscorea oppositifolia have been consistently misapplied to Chinese yam.[2][5][11] The name D. opposita is now an accepted synonym of D. oppositifolia.[13] Botanical works that point out the error may list, e.g., Dioscorea opposita auct. as a synonym of D. polystachya.[2] Furthermore, neither D. oppositifolia nor the prior D. opposita have been found growing in North America and have no historical range in China or East Asia, this grouping is native only to the subcontinent of India and should not be confused with Dioscorea polystachya.[5]
Dioscorea polystachya vines typically grow 3–5 meters (9.8–16.4 ft) long, and can be longer. They twine clockwise. The leaves are up to 11 centimeters (4.3 in) long and wide. They are lobed at the base and larger ones may have lobed edges. The arrangement is variable; they may be alternately or oppositely arranged or borne in whorls.
In the leaf axils appear warty rounded bulbils under 2 centimeters (0.79 in) long. The bulbils are sometimes informally referred to as "yam berries" or "yamberries".[14][15]
New plants sprout from the bulbils or parts of them.
The flowers of Chinese yam are cinnamon-scented.
The plant produces one or more spindle-shaped[5] or cylindrical[11] tubers. The largest may weigh 10 pounds (4.5 kg) and grow one meter (3 ft 3 in) underground.[11] Dioscorea polystachya is more tolerant to frost and cooler climates than other yams, which is attributed to its successful introductions and establishment on many continents.
In Chinese it is known as shānyào (simplified Chinese: 山药; traditional Chinese: 山藥; lit. 'mountain medicine'), huáishān (怀山; 懷山 or 淮山),[16] or huáishānyào (怀山药; 懷山藥 or 淮山药; 淮山藥; 'mountain medicine from Huai', i.e. the Huai Qing Fu (怀庆俯; 懷慶俯) region). Rarely, it is also referred to as shǔyù (薯蓣; 薯蕷). The yam bulbils are referred to as shanyao dou (山药豆; 山藥豆; 'yam bean') or shanyao dan (山药蛋; 山藥蛋; 'yam eggs').
In Japan, three groups of this species in cultivation are recognized. The common long, cylindrical type is known as nagaimo (長芋, lit. 'long yam'). The ichōimo (銀杏芋, 'ginkgo-leaf yam') bears a flat, palmate shape, and the tsukune imo (つくね芋) 'meatball yam' is round or globular.[17][18] The term yamatoimo (大和芋, 'Yamato [Province] yam') is used particularly in the Kantō region for the ichōimo in the market,[19] but this is confusing since traditionally yamatoimo has also referred to tsukuneimo, especially if produced in Yamato Province (now Nara Prefecture).[20] Cultivars of this species (such as yamatoimo) is sometimes called "Japanese mountain yam",[21] though that term should properly be reserved for the native Dioscorea japonica.[8]
In Korea it is called ma (Korean: 마), sanu (Korean: 산우; Hanja: 山芋), seoyeo (서여; 薯蕷), or sanyak (산약; 山藥).
In Sri Lanka in Sinhala it is called wal ala (වැල් අල). It is sometimes called Korean yam.
In Vietnam, the yam is called củ mài or khoai mài. When this yam is processed to become a medicine, the yam is called hoài sơn or tỳ giải.
In the Ilocano of the northern Philippines it is called tuge.
In Latin American countries it is known as camote del cerro or white ñame.
In Manipuri it is called as "Ha".
Creams and dietary supplements made from the related Dioscorea villosa are claimed to contain human hormones and promoted as a medicine for a variety of purposes, including cancer prevention and the treatment of Crohn's disease and whooping cough. However, according to the American Cancer Society, the claims are false and there is no evidence to support these substances being either safe or effective.[22] Huáishān has also been used in traditional Chinese medicine.[23]
Dioscorea polystachya was introduced to the United States in the 1800s when it was planted as an ornamental or food crop. It and other introduced yam species now grow wild there. It is troublesome in Great Smoky Mountains National Park, where its range is "rapidly expanding", particularly into the Tennessee Valley where different native, hybrid and/or invasive non-native variants of morning glory and bindweed as well as invasive kudzu and dodder have all become problematic and are similar in appearance to the fast-moving and often mishandled tubers.
As Chinese yam and air potatoes continue to destroy entire swaths of gardens and yards though are not yet classified as invasive in these areas, residents seeking to eat the tuber plant their vines in unprotected land while residents seeking removal chop the tops off of vines at ground level and compost them or turn them into mulch for years before realizing this only makes their problem much worse and that no weed killers on the market, state recommended or otherwise do a decent job at ridding a garden or yard of this nuisance. The newest solution from Florida for people in Florida and surrounding states experiencing harm to their property and wishing a reprieve from these plant pests is to request free Air Potato Beetles. However, the beetles continue to elude Tennesseans due to various government regulations and the lack of others. [11] It is most prevalent in moist habitat types. It is more tolerant of frost than other yams and can occur in temperate climates as far north as New York.[11][24]
The tubers of D. polystachya can be eaten raw (grated or sliced[25]), while most other yams must be cooked before consumption (due to harmful substances in the raw state).[17]
First the skin needs to be removed by peeling (or by scraping off using a hard-bristled brush).[26][27] This may cause a slight irritation to the hand, and wearing a latex glove is advised, but if an itch develops then lemon juice or vinegar may be applied.[27][25]
The peeled whole tubers are briefly soaked in a vinegar-water solution, to neutralize irritant oxalate crystals found in their skin,[17] and to prevent discoloration.[26] The raw vegetable is starchy and bland, mucilaginous when cut or grated,[28][25] and may be eaten plain as a side dish, or added to noodles, etc.
In Japanese cuisine, both the Chinese yam cultivars and the Japanese yam (often wild foraged) are used interchangeably in dishes. The difference is that the nagaimo tends to be more watery, while the native Japanese yam is more viscous.[29]
The tororo is the mucilaginous purée made by grating varieties the Chinese yam (nagaimo, ichōimo, tsukuneimo)[17] or the native Japanese yam.[30] The classic Japanese culinary technique is to grate the yam by grinding it against the rough grooved surface of a suribachi, which is an earthenware mortar.[31] Or the yam is first grated crudely using an oroshigane grater, and subsequently worked into a smoother paste in the suribachi using a wooden pestle.[32]
The tororo is mixed with other ingredients that typically include tsuyu broth (soy sauce and dashi), sometimes wasabi or green onions,[33][34] and eaten over rice or mugimeshi (steam-cooked blend of rice and barley).[17][35][29]
The tororo poured over raw tuna (maguro) sliced into cubes is called yamakake, and eaten with soy sauce and wasabi.[33]
The tororo may also be poured over noodles to make tororo udon/soba.[29] Noodles with grated yam over it is also called yamakake.[26]
Grated yam is also used as binding agent in the batter of okonomiyaki.[29]
Sometimes the grated yam is used as an additive for making the skin of the manjū confection, in which case the product is called jōyo manjū (薯蕷饅頭, "yam manjū").[36][37] The yam is also used in the making a regional confection called karukan, a specialty of the Kyūshū region.[29]
Chinese yam is referred to as shānyào (山药; 山藥) in Chinese and the tuber is consumed raw, steamed or deep-fried. It is added to savory soups, or can be sweetened with a berry sauce.
In Korea, there are two main types of Chinese yam: The straight, tube-shaped variant is called jangma (Korean: 장마; lit. "long ma"), while danma (Korean: 단마; lit. "short ma") refers to the variant, which grows shorter, cluster-like tubes.[38] Both are used in cooking and the tubers are prepared in a variety of ways. They are most commonly consumed raw, after the skinned roots have been blended with water, milk or yogurt (occasionally with additional honey) to create a nourishing drink known as majeup (마즙) or "ma juice" (마주스). Alternatively, the peeled tubers are cut into pieces and served—either raw, after cooking, steaming or frying, along with seasoning sauces.
The Chinese yam's growing cycle spans approximately one year, and should be planted between winter and spring. The traditional methods growing it are: using smaller tubers, top cut of bigger tubers or through cuttings of branches. The first two methods can produce 20 cm (7.8 in) long tubers and above. The latter produces smaller tubers (10 cm or 4 in) that are usually replanted for the next year.
Between 7 and 9 months of replanting Chinese yam tubers, their leaves start to get dry (a common fact in plants that grow tubers), which indicates that the tubers are ready for harvest. In home gardens generally only what will be consumed is harvested, with the rest left in the pot in moist soil.[39]
Dioscorea polystachya or Chinese yam (simplified Chinese: 山药; traditional Chinese: 山藥), also called cinnamon-vine, is a species of flowering plant in the yam family. It is sometimes called Chinese potato or by its Korean name ma. It is also called huaishan in Mandarin and waisan in Cantonese.
It is a perennial climbing vine, native to East Asia. The edible tubers are cultivated largely in Asia and sometimes used in alternative medicine. This species of yam is unique as the tubers can be eaten raw.
Dioscorea polystachya (nagaimo, yamaimo, Chinese yam, Japanese mountain yam, Korean yam; syn. D. batatas, D. oppositifolia; esperantigita jamaimo) estas tipo de ignamo el genro Dioscorea kiun oni povas manĝi sen kuiro.
La legomo kreskas plejparte en Japanio, kaj de tie venas ĝia nomo yamaimo (kanĵioj: 山芋; hiragana: やまいも). Yamaimo estas dividata en variantoj nagaimo (kanji: 長芋; hiragana: ながいも), ichoimo (hiragana: いちょういも), kaj yamatoimo (kanji: 大和芋; hiragana: やまといも), depende de formo de la radiko. Ankaŭ estas varianto jinenjyo (kanji: 自然薯; hiragana: じねんじょ), kiu troveblas nur en kampoj kaj montaroj de Japanio.
En Ĉinio jamajmo estas konata kiel huái shān (淮山), shān yào (山药), aŭ huái shān yào (淮山药). En Koreio ĝi nomiĝas ma (hangul: 마; hanja: 麻).
Absolutan plimulton de ignamoj oni devas kuiri antaŭ manĝado por detrui danĝerajn substancojn, trovitaj en krudaj legomoj. Dioscorea opposita, tamen, estas ekskludo de tiu regulo. En japana kuirarto oni mangas ĝin kruda aŭ oni faras tipon de pureo el ĝi. Nura preparo necesa estas lavo de la tuberoj en mikso de akvo kaj vinagro por neŭtrigi malplezurajn kristalojn de oksalatoj, kiuj ofte formiĝas sur la haŭto. La legomo estas iom mukoza je teksturo kaj riĉa je amelo kaj mucilago. Oni manĝas ĝin sole, aŭ kiel garnaĵo, kaj ankaŭ ofte aldonas ĝin al nudeloj.
Pureo el jamaimo estas konata kiel tororo. Oni uzas ĝin por tororo udon kaj tororo soba, kie oni miksas ĝin kun daŝio, vasabio kaj cepaj verdaĵoj. Jinenjo (Dioscorea japonica, en Japanio konata kiel sovaĵa ignamo) estas simila specio de legomo. Ĝin oni ankaŭ uzas por sobao.
100 gramoj de Dioscorea opposita enhavas:
La glueca, mukoza komponento de jamaima tubero estas miksaĵo de solveblaj fibroj. Unu el ili estas mucino, kiu subtenas mukozajn membranojn kaj asistas metabolismon de proteinoj. Krome, ĝi helpas kontraŭ konstipo kaj reduktas nivelon de kolesterolo en sango. Alia komponento estas dioskorino, kiu malhelpas absorbon de glukozo en malgranda intesto kaj do estas utila por kontroli nivelon de glukozo en sango, aparte por diabetuloj.
Dioscorea opposita estas riĉa je amel-reduktantaj enzimoj amilazo kaj diastazo. Pro tio homoj manĝas krudan jamaimon por plibonigi sian metabolismon kaj sangan cirkuladon.
La ĵeleo-simila substanco el jamaima pureo, nomata tororojiru (japane: とろろ汁), estas ofte aldonita en kuiraĵoj aŭ servata kiel garnaĵo. Tamen, en Edo-epoko oni uzis ĝin kiel lubrikaĵo por seksumaj aktivecoj, kaj pro tio oni vaste konsideris ĝin ne etiketa manĝaĵo por virinoj. Ankaŭ la sono, kiun oni produktas dum manĝado, estis konsiderata ege neina[1]. Nuntempe, tamen, plejparto de japanoj akceptis kiel normala, kiam virinoj manĝas tororojiru.
Jamaimaj tuberoj estas uzataj en multaj receptoj de tradicia Ĉina medicino.
Dioscorea polystachya (nagaimo, yamaimo, Chinese yam, Japanese mountain yam, Korean yam; syn. D. batatas, D. oppositifolia; esperantigita jamaimo) estas tipo de ignamo el genro Dioscorea kiun oni povas manĝi sen kuiro.
Dioscorea polystachya • nagaimo, igname de Chine, igname de Corée
Dioscorea polystachya, appelé plus communément nagaimo, igname de Chine ou encore igname de Corée, est une espèce de plantes de la famille des Dioscoreaceae. Le tubercule de cet igname peut être mangé cru.
Feuilles
Fruits
Segment d'un tubercule de Dioscorea polystachya
Il est connu en chinois sous le nom de huái shān (淮山), shān yào (山药), ou encore huái shān yào (淮山药).
En japonais, il est connu sous le nom de nagaimo (長芋?, igname long). De plus, le nagaimo est classé dans les ichōimo (銀杏芋?, igname à feuille de ginkgo), ou yamatoimo (大和芋?, igname Yamato), suivant la forme de ses racines.
En Corée, il est appelé ma (hangul : 마), sanwu (山芋, 산우), seoyeo (薯蕷, 서여), ou sanyak (山藥, 산약).
Au Vietnam, l'igname est appelé củ mài ou khoai mài. Quand cet igname est préparé et utilisé comme plante médicinale, il est appelé hoài sơn ou tỳ giải.
En Ilokano, dans le nord des Philippines, il est appelé tuge.
L'igname de Chine a fait l'objet d'une tentative d'introduction en France en 1850 dans le but de remplacer la pomme de terre, attaquée par le mildiou ; ce fut un échec[1].
Au Japon, la préfecture d'Aomori est la principale région de production de nagaimo[2].
Pour se développer, l'igname de Chine doit bénéficier d'un climat chaud et humide, ainsi que d'un sol meuble sur une épaisseur suffisante pour que les racines puissent descendre en profondeur[1].
L'igname de Chine est une exception parmi les ignames, puisque les autres peuvent être toxiques s'ils ne sont pas cuits. Dans la cuisine japonaise, il est mangé cru et râpé, après une préparation minime : le tubercule est brièvement mariné dans un mélange de vinaigre et d'eau pour neutraliser les cristaux d'oxalate irritants que l'on peut trouver sur la peau. Le légume cru est un féculent fade, un mucilage quand il est râpé et peut être mangé comme plat d'accompagnement ou encore ajouté à des nouilles.
Dioscorea polystachya est utilisé dans un plat de nouille appelé tororo udon/soba ou encore comme un ingrédient liant dans la pâte de l''okonomiyaki. Le nagaimo râpé est connu sous le nom de tororo en Japonais. Dans les tororo udon/soba, le tororo est mélangé à d'autres ingrédients comme un bouillon tsuyu (dashi), du wasabi et des oignons verts.
Consommé avec du melon amer, l'igname a montré un impact sur le poids de ses consommateurs ; sur une période de 23 semaines, on a observé une perte de 7 kilos sur des patients[3].
Dioscorea polystachya • nagaimo, igname de Chine, igname de Corée
Dioscorea polystachya, appelé plus communément nagaimo, igname de Chine ou encore igname de Corée, est une espèce de plantes de la famille des Dioscoreaceae. Le tubercule de cet igname peut être mangé cru.
L'igname cinese (Dioscorea polystachya Turcz.) è una pianta erbacea perenne rampicante monocotiledone della famiglia delle Dioscoreacee.[1][2] I suoi tuberi commestibili, chiamati patata cinese,[3] sono coltivati intensivamente in Asia, vengono a volte usati nella medicina alternativa e possono essere mangiati crudi.[4]
Le rampicanti Dioscorea polystachya crescono normalmente tra i 3 e i 5 m, ma possono arrivare ad altezze maggiori. Si attorcigliano in senso orario. Le foglie arrivano fino a 11 cm sia in lunghezza che in larghezza e presentano due rotondità alla base, che è più larga della punta. I rami si possono disporre paralleli o attorcigliati a spirale. Nell'ascella delle foglie si formano bulbi rotondi di diametro inferiore a 2 cm da cui nascono nuove piante. I fiori profumano di cannella. I tuberi sono fusiformi[4] o cilindrici,[6] possono arrivare a pesare 4–5 kg e crescere fino a un metro sotto terra.[6] La Dioscorea polystachya tollera il gelo e i climi freddi meglio di altri ignami.
Originaria della Cina, la pianta si è diffusa anche in Giappone, Corea, Vietnam e isole Kurili.[7] Si crede che sia stata introdotta in Giappone nel XVII secolo o prima.[5] Portata negli Stati Uniti nel XIX secolo per usi gastronomici e ornamentali, è diventata col tempo una pianta infestante.[7][8] Anche in Europa fu introdotta nel XIX secolo nel periodo della carestia di patate, e continua ad essere prodotta per i mercati asiatici.[9] Sono ritenuti i migliori i tuberi della contea di Xinxiang nella provincia cinese dell'Henan, ma sono molto validi anche quelli delle province di Hebei, Shandong e Shanxi.[10]
La Dioscorea polystachya fu introdotta negli Stati Uniti come pianta ornamentale e per nutrirsi con i suoi tuberi; in seguito ha iniziato a diffondersi in modo eccessivo e fuori dal controllo insieme ad altre specie di ignami. Ha creato problemi in particolare nel parco nazionale delle Great Smoky Mountains,[6] area naturale protetta che si trova nei monti Appalachi nell'est del Paese.
L'igname cinese è utilizzato nella medicina tradizionale cinese per disturbi legati a stomaco, milza, polmoni e reni, contro l'inappetenza, la diarrea cronica, l'asma, la tosse secca e il diabete. Le radici contengono diosgenina, usata nella preparazione di steroidi come estrogeni e progesterone in laboratorio. La pianta contiene anche allantoina, che aiuta la crescita dei tessuti sani e accelera la guarigione.[7] Può essere benefica se applicata su ulcerazioni, bolle e ascessi della pelle. I succhi delle foglie sono utilizzati per punture di scorpioni e morsi di serpente.[11][12] Viene considerata una pianta con effetti tonici e ristorativi che porta beneficio allo spirito, aiuta la crescita, aumenta il quoziente d'intelligenza e la produzione di liquidi dell'organismo umano, allunga la vita e rafforza la milza.[10]
Studi medici hanno certificato l'efficacia dell'igname cinese su cavie affette da problemi al fegato e ai reni.[13] L'igname cinese può essere un'alternativa alla terapia ormonale del dopo menopausa. Viene utilizzato per mitigare le vampate di calore, la secchezza vaginale, sindrome premestruale, problemi alla cistifellea, artrite reumatoide, disturbi mestruali, osteoporosi, affaticamento, problemi digestivi, ecc. Ha inoltre proprietà antiossidanti per il suo contenuto di zinco, manganese, ferro, rame e selenio. Può aiutare a prevenire l'aterosclerosi. Le sue proprietà nutrizionali sono dovute anche alla presenza di vitamina B1, vitamina C, mucillagine, amilasi, aminoacidi e glutammina.[11][12]
L'igname cinese può dare problemi se contemporaneamente si assumono altri farmaci. Non contiene estrogeni, ma alcuni dei suoi effetti sono simili a quelli di un estrogeno, seppure in forma più blanda. Può creare disturbi nel caso si stia seguendo una terapia ormonale sostitutiva o si assumano pillole anticoncezionali. È da evitare in gravidanza, durante l'allattamento, nel caso di problemi ormonali e di endometriosi, fibrosi dell'utero e tumori a seno, utero o ovaie. È sconsigliato a persone con deficienza di proteina S perché può aumentare i rischi di coagulazione del sangue. Le rare reazioni allergiche possono provocare eruzioni cutanee e asma. Se assunto in quantità eccessiva, può causare nausea, vomito e diarrea. In commercio si trova in creme e gel da applicare sulla pelle; alcuni di questi prodotti contengono a volte progesterone sintetico, anche se sulla confezione è indicato "progesterone naturale". È bene consultarsi con un medico prima di intraprendere una dieta a base di igname cinese.[11][12]
I tuberi di igname cinese possono essere mangiati crudi, mentre altri ignami devono essere cucinati per neutralizzare le sostanze tossiche che contengono. Sono utilizzati principalmente nella cucina giapponese, cinese e coreana.
In Giappone il nagaimo viene mangiato dopo una breve immersione in acqua e aceto per neutralizzare gli irritanti cristalli di ossalato presenti nella buccia. L'igname grattato viene chiamato tororo e si presenta amidaceo e mucillaginoso. Il tororo viene consumato come contorno o aggiunto con altri ingredienti alla soba (tororo soba) e agli udon (tororo udon). Nell'okonomiyaki e nei takoyaki il tororo è utilizzato come agente legante essendo molto ricco di amido.
L'igname cinese (Dioscorea polystachya Turcz.) è una pianta erbacea perenne rampicante monocotiledone della famiglia delle Dioscoreacee. I suoi tuberi commestibili, chiamati patata cinese, sono coltivati intensivamente in Asia, vengono a volte usati nella medicina alternativa e possono essere mangiati crudi.
Batatinė dioskorėja (lot. Dioscorea polystachya, sin. Dioscorea batatas) – dioskorėjinių šeimos šakniavaisinė daržovė, kilusi iš Kinijos, populiari Rytų Azijos šalių virtuvėse.[1]
Šaknys nuo kelių iki keliasdešimties centimetrų ilgio, su šviesiai ruda plona žievele ir baltu vidumi. Gali būti valgomos neapdorotos, tiesiog smulkiai supjausčius arba sutarkavus, arba naudojamos kaip kitų valgių sudėtinė dalis. Neturi ryškaus skonio. Šaknį sutarkavus, gaunama tąsi balta masė. Japonijoje batatinė dioskorėja vadinama nagaimo ir valgoma sutarkuota su sojų padažu arba be papildomų priedų, patiekiama kaip užkandis prie kitų valgių.
Batatinių dioskorėjų laukas
Augalo lapai
Sutarkuota šaknis
Šaknies pjūvis
Batatinė dioskorėja (lot. Dioscorea polystachya, sin. Dioscorea batatas) – dioskorėjinių šeimos šakniavaisinė daržovė, kilusi iš Kinijos, populiari Rytų Azijos šalių virtuvėse.
Šaknys nuo kelių iki keliasdešimties centimetrų ilgio, su šviesiai ruda plona žievele ir baltu vidumi. Gali būti valgomos neapdorotos, tiesiog smulkiai supjausčius arba sutarkavus, arba naudojamos kaip kitų valgių sudėtinė dalis. Neturi ryškaus skonio. Šaknį sutarkavus, gaunama tąsi balta masė. Japonijoje batatinė dioskorėja vadinama nagaimo ir valgoma sutarkuota su sojų padažu arba be papildomų priedų, patiekiama kaip užkandis prie kitų valgių.
Ķīnas jamss (Dioscorea polystachya) ir dioskoreju dzimtas vīteņaugs. Tas no Ķīnas mūsdienās ir izplatījies uz Dienvidāziju.[1] Pastāv uzskats, ka Japānā to sāka audzēt 17. gadsimtā vai agrāk.[2] ASV to sāka audzēt 19. gadsimta sākumā pārtikas un kultūras vajadzībām, bet mūsdienās tā ir kļuvusi par nopietnu invazīvu sugu.[1][3][4][5] Eiropā to ieviesa 19. gadsimta Eiropas kartupeļu krīzes laikā, bet mūsdienās lielākoties to audzē Āzijas tirgum.[6]
Auga ēdamās vasas pārveidnes — bumbuļus —, ko dēvē par Ķīnas kartupeļiem un kas ir vairākas reizes lielāki nekā kartupeļi, galvenokārt ražo Āzijā. Dažkārt tos izmanto alternatīvajā medicīnā. Šī jamsu suga izceļas arī ar to, ka to bumbuļi ir ēdami arī svaigi.[7][8]
Ķīnas jamss (Dioscorea polystachya) ir dioskoreju dzimtas vīteņaugs. Tas no Ķīnas mūsdienās ir izplatījies uz Dienvidāziju. Pastāv uzskats, ka Japānā to sāka audzēt 17. gadsimtā vai agrāk. ASV to sāka audzēt 19. gadsimta sākumā pārtikas un kultūras vajadzībām, bet mūsdienās tā ir kļuvusi par nopietnu invazīvu sugu. Eiropā to ieviesa 19. gadsimta Eiropas kartupeļu krīzes laikā, bet mūsdienās lielākoties to audzē Āzijas tirgum.
Auga ēdamās vasas pārveidnes — bumbuļus —, ko dēvē par Ķīnas kartupeļiem un kas ir vairākas reizes lielāki nekā kartupeļi, galvenokārt ražo Āzijā. Dažkārt tos izmanto alternatīvajā medicīnā. Šī jamsu suga izceļas arī ar to, ka to bumbuļi ir ēdami arī svaigi.
Pochrzyn chiński, jams chiński, chiński ziemniak (Dioscorea polystachya Turcz.) – gatunek rośliny z rodziny pochrzynowatych (Dioscoreaceae). Pochodzi z Azji Wschodniej (Chiny, Japonia, Korea), rozprzestrzenił się też w innych regionach o klimacie tropikalnym[2].
Jadalne bulwy i owoce, uprawiana także w Polsce. Wymaga bardzo ciepłych, słonecznych i wilgotnych stanowisk. Bulwy dziko rosnących pochrzynów były spożywane w czasach głodu. Są jadalne po upieczeniu lub ugotowaniu. Z wysuszonych bulw otrzymuje się też mączkę, która jest gorzka w smaku, ale można ją pozbawić gorzkiego smaku przez wypłukanie w wodzie. Jest uprawiany (również w Polsce) jako roślina ozdobna. Ze względu na klimat może być u nas uprawiany jako roślina jednoroczna. W ciągu jednego sezonu wegetacyjnego jego pędy osiągają (w Polsce) długość do 2 m.
Pochrzyn chiński, jams chiński, chiński ziemniak (Dioscorea polystachya Turcz.) – gatunek rośliny z rodziny pochrzynowatych (Dioscoreaceae). Pochodzi z Azji Wschodniej (Chiny, Japonia, Korea), rozprzestrzenił się też w innych regionach o klimacie tropikalnym.
Dioscorea polystachya là một loài thực vật có hoa trong họ Dioscoreaceae. Loài này được Turcz. mô tả khoa học đầu tiên năm 1837.[1]
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Dioscorea polystachya là một loài thực vật có hoa trong họ Dioscoreaceae. Loài này được Turcz. mô tả khoa học đầu tiên năm 1837.
薯蓣（学名：Dioscorea polystachya；chinese yam；cinnamon-vine）又稱為「蒣」，是薯蓣科薯蓣属的一种植物[1]。 薯蕷的块莖称为山药，冬季采挖。原產地位於中国东部淮河附近，因而也得名淮山。植物易栽培。
山药一名首见于《山海经·北山经》藷藇，又名署预（《山海经》）、薯蕷、山芋（《本经》）、山藷（《名医别录》）、薯药（《清异录》）、淮山药（《饮片新参》）、淮山、怀山、野山豆（江苏睢宁）、野脚板薯（湖南南岳）、白薯、長山藥[2]或者面山药（甘肃徽县）。[3][4]
中国古代称薯蕷，唐朝时，为避唐代宗李豫讳(“蕷”与“豫”同音)，改称薯药。宋朝时，又为避宋英宗赵曙讳（“薯”与“曙”音近），改称山药[5]。
多年生草质缠绕藤本。叶片形状多变，叶腋间常生1-3个珠芽(气生块茎)。地下具圆柱形肉质块茎，垂直生长，表皮粗糙，黄褐色，密生细须根。夏季开乳白色花，花单生，少有结实，都实行块茎繁殖。三棱状扁圆形的蒴果(成熟後裂開)。
山药通常深埋於地下，與淺埋的馬鈴薯不同，不能直接拔起採收。需在田畦深挖沟后，细心挖掘长块茎。地上部叶腋间则可收获腋芽，即零余子（山药豆）。
原產於中國大陸，分布于河南、福建、山东、河北、浙江、湖南、湖北、江西、河北、安徽、江苏、云南、广西、贵州等地。17世紀前已傳至朝鮮、日本。台灣近年來開始經濟性種植。生长於海拔350米至1,100米的地区，多生在山坡、山谷林下、路旁的灌丛中、溪边及杂草中。
中国河南焦作出产的比较有名，营养丰富，药用价值高，又称怀山药、怀参。铁棍山药是其中的珍品，久煮不烂，味道鲜美，是河南焦作的国家原产地保护产品，其中温县等地的「铁棍山药」更是畅销南北，蜚声国际。
长在地下的块茎曬乾后可入药，称为淮山。
山藥味甘而性平，入脾、肺、腎三經。具有健脾、補肺、固腎、益精等多種功效，滋補作用甚佳。 認為山藥能“益腎氣、健脾胃、止泄瀉、化痰涎、潤皮毛”則始見於李時珍的《本草綱目》一書[3]。
著名的四神湯，包括四味藥，即茯苓、蓮子、芡實及山藥，此「四神」有加乘的作用。
現代科學分析，山藥的最大特點是含有大量的黏蛋白。黏蛋白是一種多糖蛋白質的混合物，對人體具有特殊的保健作用，能防止脂肪沈積在心血管上，保持血管彈性，阻止動脈粥樣硬化過早發生；可減少皮下脂肪堆積；能防止結締組織的萎縮，預防類風濕關節炎、硬皮病等膠原病的發生。
其所含的多巴胺，具有擴張血管、改善血液循環的重要功能，該成分在治療中佔有重要位置。
不過，山藥皮中所含的皂角素或黏液裡含的植物鹼，少數人接觸會引起山藥過敏而發癢，處理山藥時應避免直接接觸[3]。
燥熱體質及容易脹氣者，建議少吃，如身體虛弱或患有急性炎症、便秘等，建議不宜食用。[3]
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薯蓣（学名：Dioscorea polystachya；chinese yam；cinnamon-vine）又稱為「蒣」，是薯蓣科薯蓣属的一种植物。 薯蕷的块莖称为山药，冬季采挖。原產地位於中国东部淮河附近，因而也得名淮山。植物易栽培。
ナガイモ（長芋）は、ヤマノイモ科ヤマノイモ属の Dioscorea polystachyaの肥大した担根体の通称である。漢名の山薬（さんやく）、薯蕷（しょよ）とも呼ばれる。
ヤマノイモとまとめて扱われる事が多いが「大和いも」「伊勢いも」など産地で呼び分けられている「山芋（ヤマノイモ）」とは別種である。
ヤマノイモ科の作物は熱帯から温帯と広範囲に分布し、特にヤマノイモ属はきわめて種の数が多く、約600種にも及ぶ。その内の数十種類は食用作物として利用されている。 熱帯地域での栽培に適した品種が多いが、ナガイモは寒冷地での栽培も可能である。
ナガイモは中世以降に中国大陸から日本に持ち込まれたとの説もあるが、中華人民共和国にもヤマノイモ科の作物は複数あるものの、本項と同種のナガイモは確認されていない[2]。現在日本で流通しているナガイモは日本発祥である可能性もあり、現状は日本産ナガイモと呼んでいる[2]。なお、中華人民共和国で栽培するヤマイモの品種は普通のヤマイモ、いわゆる「家ヤマイモ」と「和田イモ」の2種類が主である[3]。産地は広東省と広西チワン族自治区が総生産量の約5割を占め、南方地方を中心に生産を行う[3]。中国市場でのヤマイモ類への関心はあまり高くなく、一見では大和芋に似た外見の薯蕷品種を、店頭で「山葯（山薬）」と表示し販売する方法を取っている[3]。
日本においてナガイモは消費・生産ともに内需型に発展してきた作物だったが、近年では台湾やアメリカ合衆国で流行している薬膳や健康志向を好む食生活の影響で、徐々に好評を得て輸出量を伸ばしている[4]。
栽培は比較的容易な品種であり、1年で収穫可能なことから別名で一年芋とも呼ぶ[5]。主な産地は青森県上北地方、北海道帯広市、幕別町、長野県中信・北信地方など、関東より北の地方が大部分となる。取りわけ青森県と北海道が秀でており、2010年（平成22年度）の出荷量の統計によると青森県が42%、北海道が37%、2道県で全体の80%近くを占める[5]。付作面積もこの2道県が広く、青森県が2,330ha、北海道が1,900haと半数を超える[5]。
品種改良ではヒゲ根や毛穴がほとんどなく、皮ごと調理可能なナガイモが品種登録されている。
ナガイモは日本での生鮮野菜輸出の主要品目に入り、レタス・大根・キャベツ・サツマイモ・ナガイモの5品目のうち、最も外国に輸出されている野菜である[6]。しかし、2008年（平成20年）を頂点に減少傾向にある[6]。輸出先は多い順から台湾、アメリカ合衆国、香港、シンガポール共和国、その他の地域となっており、全体の約6割にとどく台湾と、2,5割を超えるアメリカ合衆国がナガイモの主要輸出先として際立っている[6]。
つる性の多年草、雌雄異株。ヤマノイモ属の中では比較的低温性のある植物で、高冷地や寒冷地でも栽培を行っているが、茎葉は寒さに弱く、0℃以下の環境では凍害を受ける。
土壌条件は耕土が深く、排水のよい肥沃な土壌が適している。ナガイモは肥大根が地中深くまで伸びるため、耕土の深い土地が望ましい。実る芋の形状は土壌条件に左右され、砂質や火山灰など軽い土壌では長く伸びた良い形を期待できるが、粘土含量の多い重い土壌では形が劣ってしまう。
ヤマノイモ同様、長く伸びる根茎を食用にする。すりおろしてとろろとしたり、細く刻んで生食する方法が代表的である。すりおろしたとろろは麦とろご飯、山かけ、とろろ蕎麦などに用いられ、焼き上がりをよくするためにお好み焼きなどの生地に混ぜられることもある。また、通常の芋のように適度な大きさに切り分けて煮込む用法もある。エビ、イカ、マグロといった海産物との相性がよいためこれらと一緒に食べることも多い。 練り切り、かるかん、薯蕷饅頭など、和菓子の材料としても用いる。中国料理では、山芋の飴炊きという、大学芋や関西の中華ポテトに類似した点心が作られる。
ヤマノイモ同様、むかご（葉の付け根に生える芽）も食用になる。
ナガイモ、あるいはヤマノイモの皮を剥いた根茎を乾燥させたものを山薬といい、生薬として利用される。日本薬局方にも収録されている生薬で、滋養強壮、止瀉、止渇作用があり、八味地黄丸（はちみじおうがん）、六味丸（ろくみがん）などの漢方方剤に使われる。また胃の保護にもなり整腸効果もあると考えられている。
ハーブティーにも使われる。ハーブとしては英語名のチャイニーズヤムで呼ぶことが多い。
ナガイモ（長芋）は、ヤマノイモ科ヤマノイモ属の Dioscorea polystachyaの肥大した担根体の通称である。漢名の山薬（さんやく）、薯蕷（しょよ）とも呼ばれる。
ヤマノイモとまとめて扱われる事が多いが「大和いも」「伊勢いも」など産地で呼び分けられている「山芋（ヤマノイモ）」とは別種である。
마(학명 : Dioscorea polystachya, 영어: Chinese yam 또는 cinnamon-vine)[2]는 마목 마과에 속하는 덩굴성 여러해살이풀이며 동북아시아 원산이다. 얌과 매우 가까운 식물로, 산우(山芋)·서여(薯蕷)·산약(山藥)이라고도 한다. 식용·약용으로 쓰이는 덩이줄기가 자란다.
한국·일본·중국·쿠릴 열도·베트남에 분포하며, 산지에서 자라며 포지에서 재배하기도 한다. 일본에는 17세기경 중국으로부터 도입된 것으로 보인다.[3] 또한 스리랑카·인도·필리핀 등 남아시아 일대에서도 소수가 자라고 있다.
무왕 (백제)의 1.1
식물체에 자줏빛이 돌고 뿌리는 육질이며 땅 속 깊이 들어간다. 품종에 따라 긴 것, 손바닥처럼 생긴 것, 덩어리 같은 것 등 다양하다. 잎은 삼각형과 유사하고 심장밑 모양이며, 잎자루는 잎맥과 더불어 자줏빛이 돌고 잎겨드랑이에 주아(珠芽)가 생긴다. 꽃은 2가화로 6-7월에 피고 잎겨드랑이에서 1-3개씩의 수상꽃차례가 발달한다. 수꽃이삭은 곧게 서고 암꽃이삭은 밑으로 처지며, 열매에는 3개의 날개가 있다. 덩이뿌리는 식용하거나 강장·강정·지사제 등의 약재로 사용한다.
전라북도 익산시 왕궁면 일대가 마 특화 재배지역으로 유명하다.
마(학명 : Dioscorea polystachya, 영어: Chinese yam 또는 cinnamon-vine)는 마목 마과에 속하는 덩굴성 여러해살이풀이며 동북아시아 원산이다. 얌과 매우 가까운 식물로, 산우(山芋)·서여(薯蕷)·산약(山藥)이라고도 한다. 식용·약용으로 쓰이는 덩이줄기가 자란다.
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