Table 2 Wild edible plants consumed in Chhota Bhangal
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 |