{"id":"Glycyrrhiza_inflata","k":"plant","sci":"Glycyrrhiza inflata","au":"Batalin","zh":"胀果甘草","alias":["甘草头","甘草梢","甘草膏","甘草节","膨果甘草","黄甘草"],"fam":"Fabaceae","famZh":"豆科","gen":"Glycyrrhiza","genZh":"甘草属","lf":"多年生草本","cl":"温带","cn":true,"nat":true,"safety":"food_record","powo":"496952-1","wd":"Q5572787","zhwiki":"胀果甘草","dist":[["CHI","n"],["CHN","n"],["CHX","n"]],"uses":[{"c":"药用","refs":[0,1,2,3,4,5]},{"c":"食用","refs":[6]}],"refs":["国家中医药管理局《中华本草》编委会. 中华本草 维吾尔药卷[M]. 上海科学技术出版社, 2005.","国家中医药管理局《中华本草》编委会. 中华本草. 蒙药卷[M]. 上海科学技术出版社, 2004.","国家中医药管理局《中华本草》编委会. 中华本草：第四卷. 上海科学技术出版社, 1999.","国家药典编委会，中国药典[M]","贾敏如, 李星炜. 中国民族药志要[M]. 中国医药科技出版社, 2005.","赵维良.法定药用植物志[M], 北京，科学出版社，2019.","Wu M , Guo P , Tsui S W , et al. An ethnobotanical survey of medicinal spices used in Chinese hotpot[J]. Food Research International, 2012, 48(1):226-232."],"flags":[{"f":"药用","src":["cn_useful"]},{"f":"食用","src":["cn_useful","wcfp"],"ref":"Hu, Shiu-ying, 2005, Food Plants of China. The Chinese University Press. p 475; Urgamal, M., Oyuntsetseg, B., Nyambayar, D. & Dulamsuren, Ch. 2014. Conspectus of the vascular plants of Mongolia. (Editors: Sanchir, Ch. & Jamsran, Ts.). Ulaanbaatar, Mongolia. “Admon“ Press. 334pp. (p. 121-143).; Zhang, Y. et al, 2020, Characteristics and utilization of plant diversity and resources in Central Asia. Regional Sustainability. Elsevier. p 6"}],"img":{"url":"https://inaturalist-open-data.s3.amazonaws.com/photos/239977317/large.jpg","thumb":"https://inaturalist-open-data.s3.amazonaws.com/photos/239977317/medium.jpg","page":"https://www.inaturalist.org/photos/239977317","author":"Urgamal Magsar","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/","src":"inat"}}