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Table 3 Wild edible plant categories and their characteristics

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

WEP category

Characteristics

Vegetables

Species that are cooked as food

Fruits

Species of which fresh/dry fruits are consumed without cooking

Chutney

Species ground with salt and spices for preparing sauce

Flavoring food

Species used for seasoning and infusing aroma

Raw food

Species in which fresh plant part, other than fruit, is eaten raw such as salad

Local brew

Species used to prepare liquor