Plant attributes may affect the palatability of a plant to herbivores. We investigated how chemical (dry matter, crude protein, neutral detergent acid, acid detergent fiber and total phenolics) and physical (toughness) characteristics and abundance of dominant plants affect their palatability to Taiwan field voles (Microtus kikuchii) living in fir forests in Taiwan. This study was conducted in March, July and November. The palatability of five most dominant plants was determined by feeding trials. The results showed that overall, Yushania niitakayamensis was the most palatable plants, followed by Elatostema trilobulatum, Ainsliaea reflexa, Dryopsis transmorrisonensis and Dicranum japonicum. The palatability changed between seasons. We used principle component analysis to produce three independent variables for the 5 chemical characteristics. Among the five plant attributes (PC1, PC2, PC3, toughness and abundance), PC2 (positively correlated with crude protein and negatively correlated with total phenolics) and abundance had positive effects; while toughness had a negative impact on the palatability of plants.