Local names (Voucher no.) | Scientific names | Family | Life forms | Growth habit | Edible part(s) | Mode of utilization or preparation | Local availability period | Local availability status (in its season) |
---|---|---|---|---|---|---|---|---|
Chuchurangmei IBSD/WEP 001 | Sesbania sesban (L.) Merr | Leguminosae | Annual | Shrub | Fruit, leaf | Raw leaves added to singju, fruit cooked eaten as eromba | August-September | Common |
Kolamni IBSD/WEP 002 | Ipomoea aquatica Forssk | Convolvulaceae | Perennial | Herb | Stem | Cooked eaten as vegetable | Year round | Common |
Komprek IBSD/WEP 003 | Oenanthe javanica (Blume) DC. | Apiaceae | Perennial | Herb | Leaf, stem | Eaten raw in singju or cooked as mixed vegetable | Year round | Common |
Sinjupaal IBSD/WEP 004 | Alocasia cucullata (Lour.) G. Don | Araceae | Perennial | Herb | Corm | Eaten raw as singju or cooked with potato and dry fish | Year round | Common |
YelangIBSD/WEP 005 | Polygonum barbatum L. | Polygonaceae | Annual | Herb | Leaf | Cooked eaten as vegetable | January-March | Common |
Kakthum IBSD/WEP 006 | Eleocharis dulcis (Burm.f.) Trin. ex Hensch | Cyperaceae | Perennial | Herb | Root | Eaten raw or steam as snack, also cooked eaten as eromba | November-December | Common |
Ching yensil IBSD/WEP 007 | Antidesma diandrum (Roxb.) B.Heyne. ex Roth | Euphorbiaceae | Perennial | Small tree | Leaf | Cooked eaten as eromba or with potato and dry fish | April -July | Common |
KengoiIBSD/WEP 008 | Lysimachia ovovata Buch.-Ham. ex Wall | Primulaceae | Perennial | Herb | Whole part | Cooked eaten as eromba, or with potatoes and dry fish | Winter | Common |
PerukIBSD/WEP 009 | Centella asiatica (L.) Urb. | Apiaceae | Perennial | Creeper | Whole plant | Boil eaten (champhut), or with potato and smashed with chilli, fermented fish (kangsu) | Year round | Common |
Thamou IBSD/WEP 010 | Nelumbo nucifera Gaertn. | Nelumbonaceae | Perennial | Rooted hydrophyte | Leaf, root | Eaten raw snack or singju; cooked with honey | June- October | Common |
TharoIBSD/WEP 011 | Nymphaea nouchali Burm.f. | Nymphaeaceae | Perennial | Rooted hydrophyte | Stem, tuber | Eaten raw - singju; boiled tuber eaten as snack | July- October | Common |
Thangjing IBSD/WEP 012 | Euryale ferox Salisb. | Nymphaeaceae | Annual | Rooted herb | Seed, stem | Eaten raw mixing with chilli and fermented fish or singju, added to cooked dish | June-September | Common |
Esing ekaithabi IBSD/WEP 013 | Neptunia oleracea Lour. | Leguminosae | Annual | Herb | Shoot | Raw as singju, cooked with other vegetables | Rainy season | Common |
Koukha IBSD/WEP 014 | Sagittaria sagittifolia L. | Alismataceae | Perennial | Herb | Tuber | Cooked eaten as eromba or fried with gram flour | November-January | Common |
Yendang IBSD/WEP 015 | Cycas pectinata Buch.-Ham | Cycadaceae | Perennial | Shrub | Leaf, shoot | Raw as singju or cooked eaten as eromba | June-September | Uncommon |
Monsaobi IBSD/WEP 016 | Chenopodium album L. | Amaranthaceae | Annual | Herb | Leaf | Cooked eaten with other vegetables | June-September | Common |
Kanghumaan IBSD/WEP 017 | Meriandra bengalensis (Roxb.) Benth. | Lamiaceae | Perennial | Shrub | Inflorescence, leaf | Added raw as dressing in eromba or singju | November- March | Common |
Tekta IBSD/WEP 018 | Pogostemon purpurascens Dalzell | Lamiaceae | Annual | Shrub | Leaf | Added as spices | September-October | Uncommon |
Yerum keirum BSD/WEP 019 | Stellaria media (L.) Vill. | Caryophyllaceae | Annual | Herb | Whole plant | Cooked as vegetable | Winter season | Common |
Toninkhok IBSD/WEP 020 | Houttuynia cordata Thunb. | Saururaceae | Perennial | Herb | Whole plant | Use as spice or accessory additives | Year round | Common |
Loklei IBSD/WEP 021 | Hedychium coronarium J. Koenig | Zingiberaceae | Perennial | Herb | Rhizome | Boiled eaten as eromba | April-May | Common |
Pullei IBSD/WEP 022 | Alpinia nigra (Gaertn.) Burtt | Zingiberaceae | Perennial | Herb | Rhizome | Boiled eaten as eromba | April- July | Common |
Namra IBSD/WEP 023 | Amomum aromaticum Roxb. | Zingiberaceae | Perennial | Herb | Stem | Boiled eaten as eromba | April- September | Common |
Yaipal IBSD/WEP 024 | Curcuma angustifolia Roxb. | Zingiberaceae | Perennial | Herb | Inflorescence | Boiled eaten as eromba, cooked, as well as fry eaten | April- May | Common |
Sarei mapan IBSD/WEP 025 | Amomum sp. | Zingiberaceae | Perennial | Herb | Inflorescence | Cooked eaten as eromba and as mixed vegetable fry | February-May | Uncommon |
Esing kambong IBSD/WEP 026 | Zizania latifolia (Griseb.) Turcz. ex Stapf | Poaceae | Perennial | Herb | Culms | Raw-snack, roast, cook as vegetables, cook with milk honey and black rice | September- November | Uncommon |
Chantruk mana IBSD/WEP 027 | Cardamine hirsuta L. | Brassicaceae | Annual | Herb | Leaf | Added raw in singju, additives in cooked curry | November-February | Common |
*Huikhong/mansam IBSD/WEP 028 | Viola pilosa Blume | Violaceae | Perennial | Creeper | Whole plant | Added raw in singju, cooked eaten as eromba and kangsu | Year round; except winter | Uncommon |
Phunil IBSD/WEP 029 | Gnaphalium indicum L. | Asteraceae | Annual | Herb | Whole part | Eaten raw as dressing, cooked eaten as vegetable | October-December | Common |
Kongouyen IBSD/WEP 030 | Cissus javanica DC | Vitaceae | Perennial | Climber | Leaf, stem | Cooked by boiling with potatoes and dry fish | Rainy season | Common |
Heibi mana IBSD/WEP 031 | Vangueria spinosa (Roxb. ex Link) Roxb. | Rubiaceae | Perennial | Tree | Leaf | Added raw in singju | Year round | Common |
Lam khamen IBSD/WEP 032 | Solanum torvum Sw. | Solanaceae | Perennial | Shrub | Fruit | Cooked eaten as vegetable | July-September | Common |
Nongmangkha IBSD/WEP 033 | Phlogacanthus thyrsiformis (Roxb. ex Hardw.) Mabb | Acanthaceae | Perennial | Shrub | Inflorescence | Eaten raw with chutney, cooked with other vegetable | December-March | Common |
Oosingsha mapaan IBSD/WEP 034 | Litsea cubeba (Lour.) Pers. | Lauraceae | Perennial | Tree | Inflorescence, fruit | Eaten raw with chutney, cooked as eromba, | November-April | Common |
Chigonglei angouba IBSD/WEP 035 | Leucaena leucocephala (Lam.) de Wit | Leguminosae | Perennial | Tree | Fruit | Eaten raw as singju, cooked as eromba | October- December | Common |
Oothum IBSD/WEP 036 | Wendlandia paniculata (Roxb.) DC | Rubiaceae | Perennial | Tree | Tender leaf | Cooked eaten as eromba with black pea or making chutney | March-April | Common |
Mukthrubi IBSD/WEP 037 | Zanthoxylum acanthopodium DC. | Rutaceae | Perennial | Tree | Leaf, inflorescence | Eaten raw with chili and fermented fish chutney or additives in snail curry | Year Round | Common |
Naoseknambi IBSD/WEP 038 | Zanthoxylum sp. | Rutaceae | Perennial | Tree | Leaf | Raw-singju, added in meat curry, cooked eaten as kangsoi | April-June | Common |
Awaphadigom IBSD/WEP 039 | Eryngium foetidum L. | Apiaceae | Perennial | Herb | Leaf | Added as spice in all cooked dish; especially in meat curry | Year round | Common |
Heiba mana IBSD/WEP 040 | Exbucklandia populnea (R.Br.ex Griff.)R.W.Br. | Hamamelidaceae | Perennial | Tree | Leaf, tender shoot | Eaten raw in singju, cooked eaten as vegetables or making chutney | October-April | Uncommon |
Sita phal IBSD/WEP 041 | Passiflora edulis Sims | Passifloraceae | Perennial | Climber | Leaf | Cooked eaten as vegetable; added to meat curry | Year round | Common |
Torong khongnang IBSD/WEP 042 | Ficus benghalensis L. | Moraceae | Perennial | Tree | Bud | Cooked eaten by boiling with chilli, dry fish, peas and potato | February-March | Common |
Pheija maton IBSD/WEP 043 | Wendlandia glabrata DC. | Rubiaceae | Perennial | Tree | Inflorescence | Eaten raw as singju or with chutney and also cooked eaten as eromba | December-January | Common |
Lamthabi IBSD/WEP 044 | Zehneria scabra Sond. | Cucurbitaceae | Annual | Climber | Leaf, fruit | Eaten by simply boiling in water with pinch of salt called champhut | July- November | Common |
Lamthabi IBSD/WEP 045 | Cyclanthera pedata (L.) Schrad | Cucurbitaceae | Annual | Climber | Fruit | Eaten raw as snack, cooked eaten as vegetable | November-December | Uncommon |
Singjwal IBSD/WEP 046 | Zanthoxylum budrunga DC | Rutaceae | Perennial | Tree | Leaf | Eaten raw as singju, cooked as vegetable | Year round | Common |
Sijou mana IBSD/WEP 047 | Eurya acuminata DC. | Pentaphylacaceae | Perennial | Tree | Leaf | Cooked eaten in various forms as ooti, chagempomba and eromba | Year round | Common |
Ansingteh IBSD/WEP 048 | Lycianthes laevis (Dunal) Bitter | Solanaceae | Perennial | Herb | Leaf, soft stem | Cooked with meat or boil with rice | October-January | Common |
*Anjouteh /Morok maan IBSD/WEP 049 | Solanum nigrum L. | Solanaceae | Annual | Herb | Leaf | Boil and taken as such; boiled and cooked with rice or meat | November-March | Common |
Ookhamen IBSD/WEP 050 | Solanum betaceum Cav. | Solanaceae | Perennial | Shrub | Fruit | Cooked as vegetable or make Chutney | November-January | Common |
*Solunche/Jyan/ Gariyangei IBSD/WEP 051 | Elatostema lineolatum Wight | Urticaceae | Perennial | Herb | Leaf, tender stem | Cooked eaten by simply boiling or with rice and other vegetables | Year round | Common |
*Anpui /BP mana IBSD/WEP 052 | Clerodendrum colebrookianum Walp | Lamiaceae | Perennial | Shrub | Leaf | Taken by boiling with salt or cooked with other vegetables | Year round | Common |
*Tharei sapou/Teravu IBSD/WEP 053 | Piper pedicellatum DC. | Piperaceae | Perennial | Climber | Leaf | Taken by boiling with pinch of salt; cooked as eromba or with meat | April- May | Common |
Pfuchowbu IBSD/WEP 054 | Diplazium esculentum (Retz.) Sw. | Athyriaceae | Perennial | herb | Leaf | Cooked with daal | November- February | Uncommon |
Cholang IBSD/WEP 055 | Allium chinense G. Don | Amaryllidaceae | 1–2 months | Herb | Whole part | Added as spice to dish, eaten raw with chutney | December- February | Common |
Huihu IBSD/WEP 056 | Derris wallichii Prain | Leguminosae | Perennial | Tree | New leaf | Strain boiled water and cooked with potato or as eromba | March-April | Uncommon |
*Sinthupi/Galwa IBSD/WEP 057 | Dysoxylum gobara (Buch.-Ham) Merr. | Meliaceae | Perennial | Tree | Tender stem | Strain boil water and cooked as vegetable | March-May | Uncommon |
Chonbe IBSD/WEP 058 | Heteropanax sp. | Araliaceae | Perennial | Tree | Inflorescence | Cooked as vegetable with dry fish or meat; preparation of chutney | March | Uncommon |
Ansah IBSD/WEP 059 | Spilanthes paniculata Wall. ex DC | Asteraceae | Perennial | Herb | Leaf, inflorescence | Cooked along with other Vegetables | Year round; except summer | Common |
Wah-vu IBSD/WEP 060 | Polygonum molle D. Don | Polygonaceae | Perennial | Herb | Leaf | Cooked eaten as vegetable | March-November | Common |
*Pah-vu /Yempat IBSD/WEP 061 | Plantago erosa Wall | Plantaginaceae | Annual | Herb | Leaf | Cooked as eromba or along with other vegetables | Year round | Common |
Pullei manbi IBSD/WEP 062 | Etlingera linguiformis (Roxb.)R.M.SM | Zingiberaceae | Perennial | Herb | Rhizome | Added as an item in various dish | Year round | Common |
Laiwa IBSD/WEP063 | Chimonobambusa callosa (Munro) Nakia | Poaceae | Perennial | Shrub | New shoot | Boiled and prepare along with chilli, fermented fish, potato and pea | September-December | Common |
Naatwa IBSD/WEP 064 | Schizostachyum munroi S. Kumar & P. Singh | Poaceae | Perennial | Shrub | New shoot | Cooked with other vegetables and meat | November- December | Common |
Gangru IBSD/WEP 065 | Phrynium placentarium (Lour.) Merr. | Marantaceae | Perennial | Herb | Rhizome | Boil and taken as such | October - November | Common |
Anpuinu IBSD/WEP 066 | Hiptage sp. | Malpighiaceae | Perennial | Climber | Leaf | Eaten both raw or steam along with chutney | January-June | Common |
Moirang khanam IBSD/WEP 067 | Clerodendrum serratum (L.) Moon | Lamiaceae | Perennial | Shrub | Leaf, inflorescence | Steamed and used for preparation of chutney | August- September | Common |
Anthru IBSD/WEP 068 | Momordica dioica Roxb. ex Willd | Cucurbitaceae | Perennial | Climber | Tender leaf | Cooked by boiling with rice as chagempomba | Year round | Common |