From: Traditional knowledge of wild food plants in a few Tibetan communities
Plants collected in Sapi, Ladakh, Jammu and Kashmir, India | Â | |||
---|---|---|---|---|
Botanical identification | Tibetan name | Part used | Use in local diet | C. index* |
Arnebia euchroma (Royle ex Benth.) I.M. Johnston | ‘bri mog | roots | used as spice to cook meat | +++ |
Artemisia gmelinii Weber ex Steckm. var. gmelinii | bur tse, mkhan pa, | leaves, flowers | mixed with wheat flour and water to prepare ferments | ++++ |
Capparis spinosa L. | kabra | fruits | unripe fruits eaten as vegetables | ++++ |
Chenopodium album L. | sne’u | leaves | stir-fried in oil after eliminating their bitter taste by boiling them long time in water, and are eaten with other food | ++++ |
Delphinium brunonianum Royle | bya rgod spos | leaves, flowers | mixed with wheat flour and water to prepare ferments | +++ |
Hippophae rhamnoides L. subs. turkestanica Rousi | tshogs skyur, star bu | fruits | fruits eaten mainly in the past, today a juice is industrially prepared from them | +++++ |
Oxyria digyna Hill | chu lcum | leaves | eaten fresh as vegetable | +++ |
Rheum spiciforme Royle | chu rtsa | stems | petioles and young stems eaten as vegetables | +++++ |
Rosa sericea Lindl. | se ba | fruits | eaten by children | ++++ |
Rosa webbiana Wallich ex Royle | se ba | fruits | eaten by children, used to prepare a kind of jam | +++++ |
Thymus linearis Benth. | su lu | leaves and stems | mixed with chilly are used as condiment | +++++ |
Urtica hyperborea Jacquem. ex Wedd. | zwa | young shoots | young shoots used to prepare soups | +++++ |
Plants collected in Lithang County, Sichuan, China | Â | |||
Allium macranthum Baker | byi’u sgog | bulbs | eaten fresh as vegetable and spice | +++++ |
Allium prattii C.H. Wright | rug sgog | bulbs | eaten fresh as vegetable and spice | +++++ |
Allium sp. | sha sgog | bulbs | eaten fresh as vegetable and spice | ++++ |
Allium sp. | sgog pa | bulbs | eaten fresh as vegetable and spice | +++++ |
Arisaema flavum (Forssk.) Schott. | dwa ba, dwa g.yung | tubers | eaten after being crushed and boiled | ++++ |
Berberis sp. | skyer pa | fruits | eaten by children | +++ |
Capsella bursa-pastoris (L.) Med. | sog ka pa | leaves | fresh leaves are fried with vegetables, dry leaves are eaten in local soups (thug pa) | +++++ |
Carum carvi L. | go snyod | seeds | the crushed seeds are used as a spice | +++++ |
Chenopodium album L. | sne’u | leaves | stir-fried in oil after eliminating their bitter taste by boiling them long time in water, and are eaten with other food | ++++ |
Cirsium souliei (Franch.) Mattf. | spyang tsher | roots | eaten raw after removing the skin | ++ |
Cynanchum sp. | dug mo nyung, pha la | roots | in the past eaten boiled | ++ |
Galium aparine L. | zangs rtsi dkar po, phyi ‘dzin pa | stalks, leaves | stalks and leaves rubbed between hands are used as fermentation agent in the making of yoghurt. | +++ |
Lepidium apetalum Willd. | dar ya kan, khang phug | leaves | the leaves are cooked in water | ++++ |
Malva verticillata L. | Â | leaves | stir-fried in oil before adding other vegetables and/or meat | ++++ |
Plantago depressa Willd. | tha ram | leaves | leaves eaten as vegetable | ++++ |
Sinopodophyllum hexandrum (Royle) T. S. Ying | ‘ol mo se, ba ma lu lu | fruits | children eat fresh fruits | ++++ |
Polygonum macrophyllum D.Don | spang ram | roots, seeds | roots eaten fresh, flour obtained from ground seeds used as substitute for tsampa in the past | ++++ |
Polygonum polystachyum Wallich ex Meisner | snya lo | stems | stems eaten raw after removing the skin | ++++ |
Polygonum viviparum L. | ram bu rgod pa | roots, seeds | roots eaten fresh, flour obtained from ground seeds used as substitute for tsampa in the past | +++++ |
Potentilla anserina L. | gro ma | rhizomes | rhizomes eaten fresh and cooked, also during famines in the past | +++++ |
Potentilla sp. | ston ja | aerial portion | in the past used as a substitute for tea | ++++ |
Quercus sp. | be do shing | acorns | flour obtained from dry acorns used in the past as substitute for tsampa (roasted barley flour) | +++++ |
Rheum alexandrae Batal. | chu skyur | stems | stems eaten raw after removing the skin | +++++ |
Rheum palmatum L. | lcum, shog sbra | stems | stems eaten raw after removing the skin | +++++ |
Rhododendron sp. | sur dkar | flowers and leaves | in the past used as substitute for tea | +++++ |
Rosa omeiensis Rolfe | se ba | fruits | fruit edible (today eaten by children) | ++++ |
Rubus subornatus Focke | stag tsher | fruits | eaten fresh | ++ |
Taraxacum officinale L. s.l. | khur mang, khur dkar, khur nag, nyin dgun me tog, rnag gi me tog | leaves | the leaves are fried in oil or cooked in water | +++++ |
Thlaspi arvense L. | bre ga, ‘dre rnga | leaves | fresh leaves are fried with vegetables, dry leaves are eaten in local soups (thug pa) | +++++ |
Urtica triangularis Hand. - Mazz. | zwa | young shoots | used to prepare soups | +++++ |
Plants collected in southern Mustang District, Nepal | Â | |||
Allium roseum L. | ‘dzim bu | bulbs | eaten fresh as vegetable and spice, kept to be consumed in winter | +++++ |
Arisaema flavum (Forssk.) Schott. | dwa ba, dwa g.yung | tubers | eaten after being crushed and boiled | +++++ |
Arisaema jacquemontii Blume | dwa ba, dwa g.yung | tubers | eaten after being crushed and boiled | +++++ |
Carum carvi L. | go snyod | seeds | the crushed seeds are used as a spice | +++++ |
Chenopodium album L. | sne’u | leaves | stir-fried in oil after eliminating their bitter taste by boiling them long time in water, and are eaten with other food | ++++ |
Fragaria nubicola Lindl. ex Lacaita | ‘bri ta sa ‘dzin | fruits | children eat fresh fruits | ++++ |
Hippophae tibetana Schlecht. | to ra, star bu | fruits | used to prepare a juice, fruits mainly eaten in the past | +++++ |
Malva verticillata L. | lcam pa, bod lcam | leaves | young leaves are eaten as vegetables, or stir-fried in oil before adding other vegetables and/or meat; leaves used to prepare a herbal tea | ++++ |
Polygonatum verticillatum (L.) All. | ra mnye | leaves, roots | leaves eaten cooked, roots edible. | +++ |
Polygonum vaccinifolia Wallich ex Meisner | ram bu | roots, seeds | roots eaten fresh, flour obtained from ground seeds used as substitute for tsampa in the past | +++++ |
Polygonum viviparum L. | ram bu | roots, seeds | roots eaten fresh, flour obtained from ground seeds used as substitute for tsampa in the past | +++++ |
Rhododendron anthopogon D. Don | ba lu, ba lu dkar po | flowers and leaves | in the past used as substitute for tea | +++++ |
Rosa macrophylla Lindl. | se ba | fruits | fruits eaten fresh in the past, today by children | ++++ |
Rumex hastatus D. Don | sho mang, sha sna | leaves | eaten as vegetables | ++++ |
Salvia hians Royle ex Benth. | ‘jib rtsi, ‘jib rtsi sngon po | stalks | stalks are eaten as vegetables | +++ |
Stachys recta L. | bya pho rtse | leaves | young leaves are eaten fresh as vegetables | +++ |
Thymus linearis Benth. | smag tog pa | leaves | mixed with chilly are used as condiment; used to prepare herbal tea | +++++ |
Urtica dioica L. | zwa | young shoots | used to prepare soups | +++++ |
Plants collected in Dhorpatan, Baglung District, Nepal | Â | |||
Arisaema jacquemontii Blume | dwa ba, dwa g.yung, kha tsha ba | tubers | eaten after being crushed and boiled | ++++ |
Arisaema nepenthoides (Wall.) Mart. | dwa ba, dwa rgod, kha tsha ba | tubers | eaten after being crushed and boiled | ++++ |
Arisaema utile Hook. f. ex Schott | dwa ba, dwa g.yung, kha tsha ba | tubers | eaten after being crushed and boiled | ++++ |
Berberis angulosa Wallich ex Hook. f. & Thoms. | skyer pa, skyer nag | fruits | eaten by children | +++ |
Berberis aristata DC. | skyer pa, skyer dkar | fruits | eaten by children | +++ |
Capsella bursa-pastoris (L.) Med. | sog ka pa | leaves | fresh leaves are fried with vegetables, dry leaves are eaten in local soups (thug pa) | ++++ |
Duchesnea indica (Andr.) Focke | ‘bri ta sa ‘dzin | fruits | fruits eaten fresh | +++ |
Sinopodophyllum hexandrum (Royle) T.S.Ying | ‘ol mo se | fruits | children (maily in the past) eat fruits | ++++ |
Polygonum macrophyllum D. Don var. macrophyllum | spang ram, spang ram dmar po | seeds, roots | roots eaten fresh, flour obtained from ground seeds used as substitute for tsampa in the past. | ++++ |
Rhododendron anthopogon D. Don | sur dkar, balu, ba lu dkar po | flowers and leaves | in the past used as substitute for tea | +++++ |
Rosa macrophylla Lindl. | se ba | fruits | fruits eaten mainly in the past, today by children | ++++ |
Taraxacum officinale G.H. Weber ex Wigger s.l. | khur mang, ‘o ma me tog | leaves | the leaves are fried in oil or cooked in water | ++++ |
Urtica dioica L. | zwa | young shoots | young tender shoots are used to prepare a soup | +++++ |