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Table 2 Wild edible plants consumed in Chhota Bhangal

From: Why they eat, what they eat: patterns of wild edible plants consumption in a tribal area of Western Himalaya

S. no. Botanical name (family, collection number) Local name Life form Part used Use Frequency of use
1. Aesculus indica Hook. (Sapindaceae, PLP 9927) Khnor Tree Fruits Fruits are ground to make a flour called “seek.” Seek is then kneaded with water to prepare dish for pregnant women. Occasionally
2. Allium humile Kunth. (Amaryllidaceae, PLP 9963) Pangri Herb Leaves Thinly chopped fresh leaves are used for flavoring food. Rarely
3. Allium stracheyi Baker (Amaryllidaceae, PLP 9964) Van lahsun Herb Leaves Finely chopped fresh leaves used for infusing flavor. Occasionally
4. Amaranthus paniculatus L. (Amaranthaceae, PLP 9955) Chaulai Herb Leaves Fresh leaves are cut, fried in mustard oil, and mixed with spices. Occasionally
5. Angelica glauca Edgew. (Apiaceae, PLP 9941) Chora Herb Roots Crushed roots are used for flavoring food. Frequently
7. Berberis lyceum Royle (Berberidaceae, PLP 9937) Kashmal Shrub Fruits Ripe fruits are eaten. Frequently
6. Berberis aristata DC. (Berberidaceae, PLP 9950) Shamle Shrub Fruits Ripe fruits are eaten. Frequently
8. Cannabis sativa L. (Cannabaceae, PLP 9945) Bhangolu Herb Seeds Seeds are roasted and then consumed with sugar. Occasionally
9. Capsella bursa-pastoris Medik. (Brassicaceae, PLP 9965) Jangli sarson Herb Leaves Fresh leaves are roughly cut, boiled, and fried in mustard oil. Spices are added as per taste. Rarely
10. Chenopodium album L. (Chenopodiaceae, PLP 9931) Bathu Herb Leaves and seeds Fresh leaves are roughly cut, boiled, and fried in mustard oil. Spices are added as per taste. Seed also used for making flour. Occasionally
11. Cirsium wallichii DC. (Asteraceae, PLP 9946) Bursa Herb Inflorescence Freshly plucked inflorescence is eaten as such by children. Rarely
12. Colocasia esculenta Schott (Araceae, PLP 9961) Kachalu Herb Whole plant Young fresh leaves are chopped and boiled. They are later fried in mustard oil and spices are added to it. Tubers locally called “kachalu” are also boiled and then fried in mustard oil. Frequently
13. Cotoneaster rotundifolius Wall. Ex. Lindl. (Rosaceae, PLP 9962) Riunsh Shrub Fruits Ripe fruits are eaten. Rarely
14. Diplazium maximum (D.Don) C. Chr. (Dryopteridaceae, PLP 9966) Lengadu Fern Young fronds (leaves) Young and immature fronds are wiped with cloth to remove hairs and then cut into pieces and fried. While cooking spices are added. Also used for making pickles. Almost daily (in rainy season)
15. Fagopyrum esculentum Moench. (Polygonaceae, PLP 9952) Fafra Herb Leaves Fresh and young leaves are chopped, boiled and fried in mustard oil. Spices are added as per taste. In addition, the dried leaves are stored and used for making vegetable in winters. Frequently
16. Foeniculum vulgare Mill. (Apiaceae, PLP 9958) Sounp Herb Seeds Seeds are used to flavor tea. Frequently
17. Fragaria nubicola Lacaita (Rosaceae, PLP 9930) Ban aakhre Shrub Fruits Ripe fruits are eaten. Occasionally
18. Impatiens glandulifera Royle (Balsaminaceae, PLP 9936) Tilfad Herb Fruits Ripe fruits are eaten. Occasionally
19. Juglans regia L. (Juglandaceae, PLP 9959) Khod Tree Fruits Ripe fruits are eaten. Frequently
20. Mentha longifolia(L.) Huds. (Lamiaceae, PLP 9933) Jangli pudina Herb Leaves Fresh leaves are used for making chutney and also used to flavoring tea. They are ground on stone bed and spices are added to it. Frequently
21. Morchella esculenta Pers. (Morchellaceae, PLP 9967) Guchchi Fungus Fruiting body Fruiting body is chopped into pieces, boiled and then fried in mustard oil and mixed with spices. Occasionally
22. Oxalis corniculata L. (Oxalidaceae, PLP 9968) Almori Herb Leaves Fresh leaves are eaten by children. Frequently
23. Oxalis latifolia Kunth (Oxalidaceae, PLP 9940) Malori Herb Leaves Fresh leaves are eaten by children. Fresh leaves are also used for making chutney. Frequently
24. Oxyria digyna (L.) Hill (Polygonaceae, PLP 9969) Chhoti Chukri Herb Leaves Leaves are chopped into pieces and are used to make chutney. Occasionally
25. Phytolacca acinosa Roxb. (Phytolaccaceae, PLP 9953) Jharkha Herb Leaves Leaves are chopped and boiled. After boiling they are fried in mustard oil and then mixed with spices. Occasionally
26. Pinus roxburghii Sarg. (Pinaceae, PLP 9970) Cheeltu Tree Seeds Seeds are eaten raw. Rarely
27. Pinus wallichiana A.B. Jacks. (Pinaceae, PLP 9949) Cheeltu Tree Seeds Seeds are eaten raw. Rarely
28. Pleurotus sp. (Fr.) P. Kumm. (Pleurotaceae, PLP 9971) Kyaun Fungus Fruiting body The fungus is chopped into pieces, boiled and then fried in mustard oil and mixed with spices. The fungus grows abundantly on Ulmus wallichiana. Frequently
29. Prinsepia utilis Royle (Rosaceae, PLP 9944) Bhekal Shrub Fruits Ripe fruits are eaten. Rarely
30. Prunus armeniaca L. (Rosaceae, PLP 9938) Shaade Tree Fruits Ripe fruits and nuts are eaten. Frequently
31. Prunus cornuta Steud. (Rosaceae, PLP 9929) Jamnu Tree Fruits Ripe fruits are eaten. Frequently
32. Prunus persica Batsch (Rosaceae, PLP 9960) Aaru Tree Fruits Ripe fruits are eaten. Occasionally
33. Pyrus pashia Buch.-Ham. Ex D.Don. (Rosaceae, PLP 9932) Shegal Tree Fruits Ripe fruits are eaten. Occasionally
34. Rheum australe D. Don (Polygonaceae, PLP 9972) Chambu Herb Leaves For making vegetable, leaves are chopped into pieces, boiled and fried in mustard oil and mixed with spices. Occasionally
35. Rhododendron arboreum Sm. (Ericaceae, PLP 9954) Braah Tree Flower Flowers are used to make chutney with mint and also dried under sun for use in future. Frequently
36. Rosa canina L. (Rosaceae, PLP 9951) Jangli Gulaab Shrub Fruits Ripe fruits are eaten. Occasionally
37. Rubus ellipticus Sm. (Rosaceae, PLP 9973) Aakhre Shrub Fruits Ripe fruits are eaten. Frequently
38. Rubus foliolosus D. Don (Rosaceae, PLP 9943) Aakhre Shrub Fruits Ripe fruits are eaten. Frequently
39. Rumex dentatus L. (Polygonaceae, PLP 9957) Milu Herb Leaves Fresh leaves are eaten by children. Frequently
40. Rumex hastatus D. Don (Polygonaceae, PLP 9939) Jhemlu Herb Aerial part Aerial parts are eaten raw and also used for making chutney with mint. Frequently
41. Selinum tenuifolium Wall. ex C.B. Clarke. (Apiaceae, PLP 9956) Matoshal Herb Roots Locally called dheli, roots are used in making local brew. Rarely
42. Silene vulgaris Garcke (Caryophyllaceae, PLP 9974) Bibdughas Herb Leaves Fresh leaves are chopped and boiled. After boiling, fried in mustard oil and mixed with spices. Occasionally
43. Sonchus asper Hill (Asteraceae, PLP 9934) Dudala Herb Leaves Fresh leaves are chopped and boiled. After boiling, fried in mustard oil and mixed with spices. Occasionally
44. Stellaria media Vill. (Caryophyllaceae, PLP 9942) Khokhua Herb Aerial parts Aerial parts are chopped, boiled and fried in mustard oil. Spices are added while cooking. Frequently
45. Taraxacum officinale Weber ex F.H. Wigg. (Asteraceae, PLP 9935) Shershi Herb Leaves Fresh leaves are chopped into pieces and boiled. After boiling they are fried in mustard oil and mixed with spices. Frequently
46. Taxus baccata subsp. wallichiana (Zucc.) Pilg. (Taxaceae, PLP 9948) Rakhal Tree Bark and leaves Bark and leaves of Rakhal are used for flavoring tea. Occasionally
47. Thymus linearis Benth. (Lamiaceae, PLP 9975) Van Ajwain Herb Seeds Seeds are used for flavoring tea. Frequently
48. Urtica dioica L. (Urticaceae, PLP 9928) Kushak Herb Young leaves Young and fresh leaves are chopped into pieces, boiled and then fried in mustard oil and mixed with spices. Rarely
49. Viola pilosa Blume (Violaceae, PLP 9947) Banaksha Herb Flower and leaves Flower and leaves of banaksha are used for flavoring tea. Occasionally
50. Zanthoxylum armatum DC. (Rutaceae, PLP 9976) Tirmir Shrub Fruits Ripe fruits are eaten. Rarely