Table 1 List of wild edible species used by the Vasavas
From: Consumption patterns of wild edibles by the Vasavas: a case study from Gujarat, India
Sr. No. | Botanical names and collection number | Season | Family/sub family | Vasavi name | Plant type | Plant part used | Habitat/location | Recipe and use |
|---|---|---|---|---|---|---|---|---|
1 | Achyranthes aspera L. TSLBG: 2402 | June–Dec | Amaranthaceae | Arpchinjudo | 2 | 1 | 4 | The leaves are consumed as leafy vegetables either boiled or stir-fried with spices |
2 | Aegle marmelos (L.) Corr. TSLBG: 2413 | April–June | Rutaceae | Bila (Bili) | 1 | 3 | 1 | Unripe fruit is pickled, and ripe fruit is consumed directly or in the form of a juice |
3 | Alangium salvifolium (L. f.) Wang. TSLBG: 2483 | Oct–Jan | Alangiaceae | Aakna | 1 | 3 | 1 | The fruit is edible, and the twig is used as a dental floss |
4 | Alternanthera sessilis L. TSLBG: 2454 | June–Oct | Amaranthaceae | Ganthiyu | 2 | 1 | 4 | The leaves are boiled and consumed as leafy vegetables with spices |
5 | Amaranthus hybridus L. TSLBG: 2548 | June–Nov | Amaranthaceae | Laal matnu | 3 | 1 | 7 | Leaves are boiled and drained, and chili spice and salt are added for flavor |
6 | Amaranthus spinosus L. TSLBG: 2464 | June–Nov | Amaranthaceae | Kantalomatnu | 3 | 1 | 7 | Leaves are boiled, and spices are added. Sometimes addition of khatibhindi (Hibiscus sabdarifa) |
7 | Amaranthus viridis L. TSLBG: 2558 | June–Nov | Amaranthaceae | Matnu | 3 | 1 | 7 | Leaves are boiled, and spices are added |
8 | Annona squamosa L. TSLBG: 2409 | Sept–Nov | Annonaceae | Aanusari | 1 | 6 | 4 | The fruits are edible when ripe. The roots, leaves, and bark are used medicinally |
9 | Argyreia nervosa (Burm. f) Boj TSLBG: 2540 | June–Oct | Convolvulaceae | Panjo | 5 | 6 | 4 | Tender leaves are boiled or sautéed |
10 | Arisaema tortuosum (Wall.) Schott. TSLBG: 2502 | June–July | Apaceae | Vayu | 3 | 5 | 4 | The young tender petiole of the plant is soaked overnight in salt water to reduce the mucilage and then pickled or cooked in sour yoghurt or buttermilk with spices as a vegetable |
11 | Asparagus racemosus Willd. TSLBG: 2414 | All year | Liliaceae | Shatavari | 2 | 4 | 4 | Root is boiled removing the central vein and stir-fried with oil and spices; soup of boiled roots is also prepared |
12 | Azadirachta indica A. Juss. TSLBG: 2429 | March–June | Meliaceae | Limdo | 1 | 6 | 1 | The ripe fruit pulp is edible |
13 | Bacopa monnieri (L.) Wettest. TSLBG: 2438 | Sept–Jan | Scrophulariaceae | Nirbrahmi/Bam | 3 | 1 | 3 | Washed thoroughly and prepared with onions and spices or boiled |
14 | Bambusa arundinacea(Retz.) Willd. TSLBG: 2415 | Once after 25 years | Poaceae | Vans | 1 | 5 | 2 | The young shoot is boiled and stir-fried to a vegetable, or young shoot is boiled and made in to pickle with spices |
15 | Bauhinia racemosa Lam. TSLBG: 2411 | Feb–May | Caesalpiniae | Aachitro, Hinglo | 1 | 2 | 1 | The young leaves and flowers are used as stir-fried vegetable |
16 | Bauhinia vahlii Graham TSLBG: 2417 | Feb–May | Caesalpiniae | Aavalvel | 4 | 3 | 2 | The young leaves and flowers are used as stir-fried vegetable |
17 | Benkara pundulacakai (Gmelin.) Almeida. TSLBG: 2422 | June–July | Rubiaceae | Gungur (flower) | 2 | 2 | 2 | The flowers are washed and stir-fried in oil and spices |
18 | Boerhavia diffusa L. TSLBG: 2501 | All year | Nyctaginaceae | Dhagarphodiyu/Patharphodiyu | 3 | 6 | 1 | Stir-fried vegetable in yoghurt with spices or boiled |
19 | Bombax ceiba L. TSLBG: 2564 | Feb–March | Bombacaceae | Hambo, Samro | 1 | 2 | 2 | Flowers are used to make stir-fry curry in oil, or they are boiled with spices |
20 | Borassus flabellifer Linn. TSLBG: 2484 | Feb–May | Palmaceae | Tad | 1 | 6 | 4 | The sap from the inflorescence is collected in an earthen pot, and the juice is either fresh or consumed in the evening after some fermentation. Fruit is also edible |
21 | Borreria articularis (L.f.) F.N.Williams TSLBG: 2420 | All year round | Rubiaceae | Ganthi | 3 | 1 | 1 | The leaves are used and are boiled with some spices or stir-fried in oil |
22 | Bridelia squamosa (Lamk.) Gehrmann. TSLBG: 2435 | Jan–Feb | Euphorbiaceae | Akano (1) | 1 | 3 | 2 | The fruits are edible when ripe. The roots, leaves, and bark are used medicinally |
23 | Buchanania cochinchinensis (Lour.) Almeida TSLBG: 2509 | Feb–May | Anacardiaceae | Charoli | 1 | 3 | 2 | The fruit is edible and eaten when ripe |
24 | Cassia tora L. TSLBG: 2425 | June–Aug | Fabaceae | Chinjudo | 2 | 6 | 4 | The small tender leaves are edible as a leafy vegetable or as a stir-fried with oil and spices |
25 | Celosia argentea L. TSLBG: 2444 | June–Oct | Amaranthaceae | Lemdi | 2 | 1 | 1 | The leaves are eaten as a leafy vegetable either boiled or stir-fried in oil with spices |
26 | Ceropegia bulbosa Roxb. TSLBG: 2427 | July–Aug | Asclepiadaceae | Sap okoni | 3 | 4 | 1 | The tubers are edible. The tubers are boiled and added with crushed chili flakes |
27 | Ceropegia fantastica Sed. TSLBG: 2555 | July–Aug | Asclepiadaceae | Okoni | 3 | 4 | 1 | The tubers are edible. The tubers are boiled and added with crushed chili flakes |
28 | Chenopodium album L. TSLBG: 2546 | June–Nov | Chenopodiaceae | ChilBhaji | 3 | 1 | 1 | Leaves are cooked in buttermilk as a vegetable |
29 | Chlorophytum borivalianum Sant. & Fernand TSLBG: 2498 | June–Aug | Liliaceae | Kuvlu | 3 | 1 | 2 | The leaves and bulb are stir-fried and eaten. The leaves are added in daal sometimes |
30 | Chlorophytum tuberosum (Roxb.) Baker TSLBG: 2447 | June–Aug | Liliaceae | Dholimusli/Kuvli | 3 | 6 | 2 | The leaves are used in daal as a vegetable |
31 | Clematis hedysarifolia DC. TSLBG: 2506 | June–Aug | Ranunculaceae | Kukadvel | 5 | 5 | 4 | The tender stem is used as a vegetable |
32 | Cocculus hirsutus (L.) Diels. TSLBG: 2519 | All year round | Menispermiaceae | Vasano/Vasanvel | 5 | 1 | 4 | Can be eaten raw or boiled and stir-fried in spices after draining water |
33 | Commelina benghalensis L. TSLBG: 2475 | June–Aug | Commelinaceae | Keniyu | 3 | 1 | 7 | The tender leaves are stir-fried and eaten |
34 | Commelina diffusa L. f. TSLBG: 2513 | June–Aug | Commelinaceae | Punyopujyu | 3 | 1 | 6 | The tender leaves are stir-fried in oil and eaten with crushed chilies and salt |
35 | Commelina obliqua Vahl. TSLBG: 2450 | June–Aug | Commelinaceae | Narelu | 3 | 1 | 6 | Tender leaves are edible and eaten stir-fried with oil and spices |
36 | Cordia dichotoma Forst. f. TSLBG: 2471 | Dec–Feb (flower) March–June fruit | Ebenaceae | Gunda (green and chikna) | 6 | 4 | Inflorescence is cooked stir-fried with yoghurt and spices. The unripe fruit is used for making pickle | |
37 | Cordia gharaf (Forsk.) E. & A. TSLBG: 2524 | Dec–May | Ehretiaceae | Gundi | 1 | 3 | 1 | The ripe fruit is consumed, and unripe fruit is pickled |
38 | Dalbergia volubilis Roxb. TSLBG: 2561 | June–Nov | Fabaceae | Kinhariyu/Pingush | 5 | 1 | 1 | The tender leaves are cooked as a leafy vegetable as a stir-fried in oil and spices |
39 | Dendrocalamus strictus (Roxb.) Nees TSLBG: 2445 | July–Aug | Poaceae | Vans nibhaaji | 5 | 2 | Tender just emerged shoot apex is boiled and cut and made in pickle and made into vegetable | |
40 | Dioscorea belophylla Voigt. TSLBG: 2469 | Aug–Sept | Dioscoreaceae | Huvi | 4 | 4 | 4 | The bulbil is similar to Taro and is boiled and cooked similarly in oil and spices |
41 | Dioscorea bulbifera L. TSLBG: 2482 | June–July | Dioscoreaceae | Kadvokand | 4 | 4 | 4 | The bulbil is boiled or soaked overnight in salt to remove bitterness and then cooked like potato with oil and spices and sometimes in buttermilk |
42 | Dioscorea hispida Dennstd. TSLBG: 2521 | Aug–Sept | Dioscoreaceae | Manovaj | 4 | 4 | 4 | The bulbil is similar to Taro and is boiled and cooked similarly in oil and spices and sometimes in buttermilk |
43 | Dioscorea pentaphylla L. TSLBG: 2463 | Aug–Sept | Dioscoreaceae | Huvdo | 4 | 4 | 4 | The bulbil is similar to Taro and is boiled and cooked similarly in oil and spices and sometimes in buttermilk |
44 | Dioscorea wallichii Hk. TSLBG: 2530 | Aug–Sept | Dioscoreaceae | Chaydu | 4 | 4 | 4 | The bulbils is similar to Taro and is boiled and cooked similarly in oil and spices and sometimes in buttermilk |
45 | Diospyros melanoxylon Roxb. TSLBG: 2448 | May–June | Ebenaceae | Timru | 1 | 6 | 2 | Fruit is consumed for its sweet taste; unripe fruits are picked from forest and ripened in sandy soil. Leaves are used for making local handmade cigarette (bidi) |
46 | Dregea volubilis (L.f.) Benth. ex Hook.f. TSLBG: 2431 | Sept–Feb. | Asclepiadaceae | Kadvishir | 5 | 3 | 1 | The young leaves and stems are boiled and drained and eaten with crushed chili and salt |
47 | Enicostema littorale Bl. TSLBG: 2488 | June–Aug | Gentianaceae | Mamejavo/KadviNai | 3 | 1 | 1 | Tender leaves stir-fried as vegetable |
48 | Eulophia herbacea Lindl. TSLBG: 2497 | July–Sept | Orchidaceae | Waghmodhu | 3 | 2 | 1 | Inflorescence is cooked |
49 | Ficus hispida L.f. TSLBG: 2507 | May–July | Moraceae | Umbo/Koth Umbo | 1 | 3 | 1 | Fruit edible and much enjoyed by kids, leaves medicinal |
50 | Flueggea microcarpa Bl. TSLBG: 2489 | July–Nov | Euphorbiaceae | Safed chini | 2 | 3 | 1 | The white, ripe fruits are edible |
51 | Garuga pinnata Roxb. TSLBG: 2494 | Jan–May | Burseraceae | Kakaro | 1 | 3 | 1 | Pickle is made up of fruits |
52 | Grewia hirsuta Vahl. TSLBG: 2495 | Aug–October | Tiliaceae | Tamna | 1 | 3 | 2 | Ripe fruit is edible raw and has medicinal properties for stomach disorders |
53 | Grewia tiliaefolia Vahl. TSLBG: 2529 | Aug–October | Tiliaceae | Dhaman | 1 | 6 | 2 | Ripe fruit is edible raw. Stem is used for toothache as dental floss |
54 | Heracleum grandis (Dalz. & Gibs.) Mukh. TSLBG: 2532 | All year | Umbelliferae | Bokhudo | 2 | 6 | 3 | Stir-fried vegetable of the leaves either boiled or stir-fried with oil and spices |
55 | Holarhena antidysenterica (Heyne ex Roth) Wall. ex DC. TSLBG: 2451 | June–Aug | Apocynaceae | Kunvad | 2 | 1 | 4 | The tender leaves are made into a leafy vegetable |
56 | Holoptelea integrifolia (Roxb.) Planch TSLBG: 2441 | Jan–May | Ulmaceae | Kunjo, Punjo | 1 | 3 | 1 | The leaves are boiled and drained and eaten with added spices |
57 | Holostemma annularium (Roxb.) K Schum. TSLBG: 2534 | June–Aug | Asclepiadaceae | Nanshiri/meethishir | 4 | 6 | 2 | Tender leaves are used as vegetables, and flowers are bit sweet and edible as well. Medicinally, the leaves and roots are used for menstrual disorders and period pain |
58 | Ipomoea marginata (Desr.) Verdc. TSLBG: 2432 | June–Oct | Convolvulaceae | Panjvu | 5 | 1 | 7 | The leaves are used as leafy vegetable and is edible either stir-fried or boiled with spices |
59 | Ipomoea aquatica Forsk. TSLBG: 2436 | All year | Convolvulaceae | Nal | 3 | 1 | 3 | Stir-fried vegetable or boiled leaves with added spices |
60 | Ipomoea carneassp. Fistulosa (Mortex ex Choisy) Austin TSLBG: 2433 | July–Nov | Convolvulaceae | Nihuto | 2 | 1 | 1 | The tender leaves after rain are plucked and stir-fried into a vegetable with oil and spices |
61 | Kirganelia reticulata (Poir.) Bail. TSLBG: 2442 | July–Aug | Euphorbiaceae | Kinhariyu/Kalichini | 2 | 1 | 1 | Tender shoots and leaves are stir-fried to make leafy vegetable with oil and spices |
62 | Leea asiatica (L.) Ridsdale TSLBG: 2437 | Aug–Nov | Leeaceae | Nanidhini | 2 | 2 | 2 | The inflorescence is cut and cooked as a vegetable with oil and spices |
63 | Leea edgeworthii Sant. TSLBG: 2544 | July–Sept | Leeaceae | Nanudhinu | 2 | 5 | 2 | The inflorescence is cut and cooked as a vegetable with oil and spices |
64 | Leea macrophylla Roxb. ex Hornem TSLBG: 2485 | July–Aug | Leeaceae | Motu Dhinu | 3 | 2 | 1 | Cultural importance of leaves for usage in ritual of offering first grain of harvest and praying. Fruits edible. Inflorescence is cooked as vegetable stir-fried in oil with spices |
65 | Limonia acidissima L. TSLBG: 2520 | Nov–March | Rutaceae | Kotha | 1 | 3 | 1 | The fruit pulp is edible after adding some spices. It is usually made into a chutney (thick sauce) with salt and chili occasionally also adding sugar |
66 | Madhuca indica Gmel. TSLBG: 2473 | March–July | Sapotaceae | Mahuda | 1 | 6 | 2 | Flower is fleshy and is sun-dried and eaten, local liquor made from fleshy flower. Seed oil is medicinal and used for massage and cooking. Fruit pulp can be edible too |
67 | Manilkara hexandra Dub. TSLBG: 2443 | April–May | Sapotaceae | Rayan | 1 | 3 | 1 | Ripe fruits are sweet and edible |
68 | Marsilea minuta L. TSLBG: 2446 | In water bodies throughout the year | Marsileaceae | Chabarchilu/Chilo | 3 | 1 | 3 | Tender leaves are stir-fried with fresh pigeon pea beans with spices as a leafy vegetable |
69 | Momordica dioica Roxb. TSLBG: 2449 | July–Sept | Cucurbitaceae | Kantola/Kotno/Kankoda | 5 | 3 | 4 | Fruit is cooked as a vegetable with spices stir-fried in oil |
70 | Morinda tomentosa Heyne ex Roth syn M. Tinctoria Roxb. TSLBG: 2472 | Sept | Rubiaceae | Aal | 1 | 3 | 2 | Ripe fruits are edible |
71 | Moringa concanensis Nimmo. TSLBG: 2455 | Sept–Feb | Moringaceae | Hengvo | 1 | 6 | 2 | The leaves and flowers are thoroughly washed and consumed as a leafy vegetable stir-fried in oil with spices |
72 | Moringa oleifera Lamk. TSLBG: 2499 | Oct–Mar | Moringaceae | Saragvo | 1 | 6 | 1 | Fruit pods are used as a vegetable in daal and boiled vegetable with spices. The leaves and flowers are also used as a leafy vegetable either boiled or stir-fried in oil |
73 | Phoenix sylvestris (L.) Roxb. TSLBG: 2528 | Jan–June | Arecaceae | Khajuri | 1 | 3 | 4 | The fruit is edible |
74 | Phyllanthus emblica L. TSLBG: 2487 | Oct–Feb | Euphorbiaceae | Ambli/amla | 1 | 3 | 2 | Fruits are edible raw or pickled, pickled vegetable also made. Dried fruit powder used in medicines |
75 | Pleurotus sp. TSLBG: 2505 | July–Aug | Pleurotaceae | Vansitro/Vans naphool | 6 | 2 | The mushrooms are washed and cleaned and stir-fried with onions and spices | |
76 | Pueraria tuberosa (Roxb.) DC. TSLBG: 2474 | All year | Fabaceae | Bohon | 4 | 1 | 3 | Stir-fried or boiled with spices |
77 | Randia spinosa (Thumb.) BL. TSLBG: 2468 | Jan–May | Rubiaceae | Galu | 2 | 3 | 1 | The fruits are edible in small amounts |
78 | Schleichera oleosa Lour. TSLBG: 2479 | Feb–July | Sapindaceae | Kusum | 1 | 3 | 1 | The ripe fruits are edible |
79 | Solanum nigrum L. TSLBG: 2458 | June–Nov | Solanaceae | Nagadyu | 2 | 6 | 4 | The leaves are edible as leafy vegetables and eaten boiled with chili and salt. The fruits are edible when ripe |
80 | Spondias acuminata Roxb. TSLBG: 2517 | May–June | Anacardiaceae | Khatakumba/Khatambni | 1 | 3 | 2 | Fruits are edible raw. Bark is softened and applied on rashes |
81 | Syzygium cumini (L.) Skeels TSLBG: 2492 | May–Sept | Myrtaceae | Jambu | 1 | 3 | 1 | The ripe fruits are edible |
82 | Tamarindus indica L. TSLBG: 2512 | Feb–July | Caesalpiniaceae | Katra (Khatiambli) | 1 | 6 | 1 | The leaves and flowers are made into a leafy stir-fried vegetable with spices. Chutney (sauce) of unripe fruits made by crushing it with spices and garlic. Ripe fruits are used for culinary purpose as well. Bark and seeds are used medicinally |
83 | Telosma pallida (Roxb.) Craib. TSLBG: 2523 | June–Nov | Asclepiadaceae | Varshadodi | 4 | 1 | 1 | The tender leaves are eaten as leafy vegetable either boiled or stir-fried with spices |
84 | Terminalia bellirica (Gaertn.) Roxb. TSLBG: 2461 | Jan–May | Combretaceae | Behado | 1 | 3 | 1 | The red fruits are edible |
85 | Tinospora glabra (Burm.f.) Merrill TSLBG: 2480 | Jan–May | Menispermiaceae | Kamboli | 5 | 5 | 1 | The leaves are tender; stem is cut and stir-fried in oil and mixed with other leafy vegetables |
86 | Wrightia tinctoria (Roxb.) R. Br. TSLBG: 2500 | March–June | Apocynaceae | Safed Kuvad/Dudh Kuvad | 1 | 6 | 1 | Flowers are edible and stir-fried as a vegetable with oil and spices |
87 | Wrightia tomentosa Roem. & Schult. TSLBG: 2514 | March–July | Apocynaceae | Danti-Kuvad | 1 | 6 | 1 | Flowers are edible and stir-fried as a vegetable with oil and spices |
88 | Ziziphus mauritiana Lam. TSLBG: 2511 | Jan–March | Rhamnaceae | Bor | 1 | 3 | 1 | The ripe fruits are edible |
89 | Ziziphus oenopila (L.) Mill. TSLBG: 2526 | Jan–April | Rhamnaceae | Emardi | 1 | 3 | 1 | The ripe fruits are edible |
90 | Ziziphus xylopyra (Retz.) Willd. TSLBG: 2439 | Jan–March | Rhamnaceae | Ghat bor | 1 | 3 | 1 | The ripe fruits are edible |