Wild Edible Plants of Purmandal block of District Samba, J&K (UT), India

Abstract

Background: Edible plants that are neither cultivated nor domesticated but can be found in their natural habitat are known as wild edible plants (WEPs). In times of food scarcity, WEPs give a valuable natural nutritional supply as food, diet, and nutrients.Methods: An ethnobotanical field study was conducted in eleven villages of Purmandal using focused group discussions, and interviews through semi-structured questionnaires. Information was gathered from a total of 153 informants (115 females and 38 males). Informants were briefed about the objectives of the study and Prior Informed Consent (PIC) was obtained as per Convention on Biological Diversity (CBD). The various uses of WEPs were quantified as use-reports, and Cultural Importance Value (CI) and Factor informant consensus (Fic) were calculated.Results: Altogether 58 plants belonging to 51 genera and 34 families were used as WEPs. Cucurbitaceae and Rutaceae (5 species each) were the most represented families, and leaves and fruits were the most frequently used plant parts. The contribution of herbs, shrubs, and climbers were 36.2%, 37.9%, and 15.5%, respectively. The maximum CI was recorded for Mangifera indica L., Phyllanthus emblica L., and Bauhinia variegata (L). Benth. The values of Fic varied between 0.95 (medicinal usage) and 0.99 (chutney preparation). Conclusion: Locals of Purmandal have good knowledge of WEPs. Traditional products made from WEPs like Mangifera indica, Phyllanthus emblica and Bauhinia variegata can be commercialized to improve the economic status of the locals. Furthermore, the nutritive values of important species may be studied.

Wild edible vegetables of ethnic communities of Mizoram (Northeast India): an ethnobotanical study in thrust of marketing potential

“…Kurz /MZUBOT0247 H, P: Mautak Poaceae Bamboo Apr–Sep Shoots Pickle/ Fried/ Combined with fermented pork/ meat/ Boiled/ dried form Fodder, fuelwood, construction NE Kar et al [ 29 ], Meitei et al [ 38 ] 48 Momordica charantia L./ MZUBOT0248 H; Kharek/ Changkhate P; Tangkhamal neu Cucurbitaceae Climber Apr–Oct Fruits/ Leaves Fried Medicine NE Kar et al [ 29 ] 49 Momordica dioica Roxb. ex Willd./ MZUBOT0249 H, P; Maitamtawk Cucurbitaceae Climber May–Jun Fruits Fried/boiled NE Konsam et al [ 31 ], Bhagat et al [ 37 ] 50 Morus indica L./ MZUBOT0250 P; Thing theihmi Moraceae Tree Whole year Leaves combined with meat Fodder, fuelwood, construction LC Kar et al [ 29 ] 51 Musa balbisiana Colla/ MZUBOT0251 H; Tumbu P; Nahtangum Musaceae Herb whole year Inflorescence Boiled/ Pickle/ Combined with fermented soya bean Fodder, const...…”

“…Jaccard index (JI) was analysed to determine the similarity or dissimilarity of the WEVs used between the two ethnic communities. where C is the number of species common to both ethnic groups, A is the number of species used only by one specific ethnic group, and B is the number of species used only by another ethnic group [ 37 ].…”

Diversity of wild edible plants and fungi consumed by semi-nomadic Gaddi and Sippi tribes in Doda district of Union Territory of Jammu and Kashmir

“…These findings are in corroboration with the studies conducted in Poland (Kotowski et al 2019), China (Kang et al 2013), and Africa (Yorou and De Kesel 2002;Kristensen and Balslev 2003) reporting higher knowledge of WEPs for men than women. Most of the previous studies have however shown that women have more traditional knowledge of WEPs because they are usually unemployed in rural areas and dedicate themselves to household and subsistence activities (Bhatia et al 2018;Singh et al 2021;Bhagat et al 2022), whereas in few other studies no significant difference regarding the knowledge of WEPs was found between the male and female informants (Joshi et al 2015;Khakurel et al 2021).…”

“…In the present study, 77 WEPs were recorded. Most of the workers have reported 26-70 WEPs from JKUT (Rashid et al 2008;Kumar and Hamal 2009;Dad and Khan 2011;Dangwal et al 2014;Mir 2014;Showkat and Akhtar 2018;Singh and Bedi 2018;Mir et al 2020a;Sarwar and Nigam 2020;Kidane and Kejela 2021;Mahmood and Farooq 2021;Singh et al 2021;Bhagat et al 2022) whereas Bhatia et al (2018), Khan and Hussain (2014), Srivastava (1988),…”

“…A number of studies (Srivastava 1988;Dhar and Dhar 2000;Rashid et al 2008;Khan et al 2009;Kumar and Hamal 2009;Dad and Khan 2011;Dangwal et al 2014;Khan and Hussain 2014;Mir 2014;Bhatia et al 2018;Pandita and Dutt 2018;Showkat and Akhtar 2018;Singh and Bedi 2018;Thakur et al 2019;Mir et al 2020a;Sarwar and Nigam 2020;Thakur and Dutt 2020;Farooq 2021;Khajuria 2021;Kidane and Kejela 2021;Mahmood and Farooq 2021;Singh et al 2021;Bagal et al 2022;Bhagat et al 2022;Gangoo 2022;Peerzada et al 2022;Sharma et al 2022) have been conducted on the traditional knowledge of WEPs in the Union Territory of Jammu and Kashmir (JKUT). However, as of now, no study has been executed on ethnic forest foods consumed by Gaddi and Sippi tribes in JKUT.…”