Madeira Vine (Anredera cordifolia), 川七 or 藤三七.
Far more valued in the past than the present, the plant has quite a history. Anredera cordifolia is native to the dryer areas of South America; not only are the underground roots (actually rhizomes) edible but the evergreen leaves as well. Leaves and tender stems are eaten raw, boiled, stir-fried with sesame oil and ginger, or in soups.
- Madeira vine leaves can be cooked like spinach and are highly nutritious
- Madeira vine roots (rizomes) can be baked like potato
- Madeira vine bubils (the aerial seed-ish things) are used extensively in Chinese medicine as an anti inflammatory, anti ulcer and liver protectant.