Abstract: The ethnobotanical“5W+ 1H”methods and field investigation have been applied to study the Mongolian traditional knowledge of wild edible plants in Ordos Plateau. The results show that 1) There are 50 species wild edible plants, which belong to 22 families and 32 genera in Ordos Plateau; 14 species used as grain, 13 as vegetables, 18 as fresh or dried fruits, 3 as ratafee, 5 as spice, 2 as cleanser and disinfector, 1 as catalyzer dairy produce. 2) The Mongolian traditional knowledge of wild edible plants in Ordos Plateau include seven aspects. Some traditional knowledge is unique and regarded as the innovation of the Mongolian eating culture. For example, it is special to use plant to clean and disinfect the wares of dairy foods, and to use Artemisia frigida to catalyze the separation of oil from the milk. It is the innovation of Mongolian traditional knowledge of wild edible plants, and it has lively Mongolian character. The simple-fast“fruit + milk”wine culture implies that the Mongolian ancestor had known the technology and culture of development and utilization of plant resources. The indigenous knowledge, including taking Achnatherum splendens caryopsis, Caragana davazamcii phloem, and Artemisia sphaerocephala fruit as mucilage of the cooked wheaten food are all the Ordos special knowledge. 3) Forecological conditions different, the Mongolian traditional knowledge of wild edible plants differs with varied places, the mountain-zone, sand-zone, salt-zone and hill-zone people in Ordos Plateau have different traditional knowledge. 4) Mongolian traditional knowledge of wild edible plants in Ordos Plateau improves Mongolian eating culture, and it contributes a lot to Mongolian culture. The Ordos Mongolian traditional knowledge of plants is the cultural basis of sustainable use of plant resources and exploitation of new products. It is necessary to collect, conserve, study and develop their indigenous knowledge of plants, which will improve the conservation of Ordos Mongolian traditional knowledge. Such knowledge will promote the sustainable development socio- economics as well .

Key words: Traditional Knowledge

摘要： 运用民族植物学“5W+ 1H”提问法, 结合访谈方法和野外调查进行编目, 研究了鄂尔多斯高原蒙古族食用野生植物的传统知识。结果: 1 ) 鄂尔多斯蒙古族传统食用植物22 科32 属50 种, 其中野生粮用植物14 种、野生蔬菜13 种、野果植物18 种、野果酒植物3 种、野生调味植物5 种、野生薰净植物2 种、催化乳制品植物1 种。2) 鄂尔多斯蒙古族野生食用植物传统知识包括7 个方面, 其中用植物薰净和消毒奶食器具的传统知识、用冷蒿催化加速油脂成分从奶子中分离的传统知识是蒙古族植物饮食文化的创新。具有鲜明的民族特色、简单、快捷的“果实+ 奶食”酿果酒文化, 能够说明蒙古族祖先在生产实践中掌握了开发和利用植物资源的更高水平的技术和文化。食用芨芨草颖果、选用中间锦鸡儿韧皮部和白沙蒿的果实做面食粘合剂的传统知识是区域特色的文化。3) 因生态环境条件的不同, 山区、沙区、盐渍区和丘陵区
蒙古族牧民的传统食用植物知识表现出多样性, 反映了生态环境条件的多样性。4 ) 鄂尔多斯蒙古族野生食用植物传统知识丰富了蒙古族饮食文化, 对蒙古族文化的发展做出了贡献。开展搜集、研究、保护和科学分析鄂尔多斯蒙古族植物传统知识的工作, 将对社会经济的可持续发展产生十分积极的直接影响。

关键词: 传统知识, 野生食用植物, 蒙古族, 鄂尔多斯高原