Ethnobotany of wild salad (Raimodi) in Garhwal Himalaya

Abstract

markets in and around Ranchi for two years. The vegetables have been identified with the help of the flora by Haines (1921-25) and for up-to-date nomenclature Ghosh (1971) In the early spring season, the wives of grass-cutters mix all the items of this nutrition-rich diet with special salt (Peesyon-lwond) on a stone (Raimodi-dhungo) especially fixed in the forest to prepare this native Himalayan dish. However, in district Uttarakashi only the petals of Rhododendron and Rumex nepalensis, Speng. (U. Amlodo) are separately eaten with salt. A folk song inviting the persons to enjoy this delicious wild salad is sung throughout the parts of the Garhwal Himalaya. 'Awa dagadyo, awa bhai bando Tai jungle joola, raimodi meelai kholla'It is said that some decades ago, the village daughters-in-law were given very less nutritious diet and even sometimes were not allowed to take complete diet. In those circumstances knowledge of making raimodi was adopted by these intelligent women to fulfil their nutritional requirement. But now, since most families depend on ration supplied from the market, the traditional use of valuable and common wild plant resources has been decreasing at the rate faster than ever. The spread of diseases like breast and ovarian cancer, pernicious anaemia, blood pressure, diabetes, heart diseases in remote areas are some of the direct and discernible effects of adopting modern food habits.Lack of public awareness about the benefits of using wild herbs is also a cause for concern. Now the Himalaya needs conservation of itself along with the restoration of dwindling cultural, social and traditional sustainable practices gained by the ethnic and tribal communities through generations.