Diversity, distribution pattern, endemism and indigenous uses

Indian Journal of Traditional Knowledge Vol. 17 (l), January 2018, pp 122-131

Diversity, distribution pattern, endemism and indigenous uses of wild edible plants in Cold Desert Biosphere Reserve of Indian Trans Himalaya

Lipika Sharma, SS Samant*, Ashish Kumar, Manohar Lal, Kaushalya Devi & Lalit M Tewari

G B Pant National Institute of Himalayan Environment & Sustainable Development, Himachal Unit, Mohal-Kullu, 175 126, Himachal Pradesh, India

E-mail: [email protected]

Received 15 December 2016, revised 5 June 2017

Wild edible plants form an important source as a supplement/substitute food in times of scarcity for native communities. Use of wild plants as a food source is an integral part of the culture of tribal people. Therefore, the present study has been conducted in Cold Desert Biosphere Reserve (CDBR) of Trans Himalaya to; (i) assess the diversity and distribution pattern of wild edible plants; (ii) analyze for nativity and endemism; (iii) assess the indigenous uses and traditional practices; (iv) document the nutritional content of selected wild edible plants; and (v) suggest suitable management options. Total 91 wild edible plants, representing 64 genera and 31 families were recorded. Of these, 35 species were native, 02 species endemic and 19 species were near endemic. Various plant parts such as leaves (46 spp.), stems/shoots (18 spp.), fruits (17 spp.), etc., were eaten raw, roasted, boiled and cooked. The nutritional value of some of the wild edibles competes with the cultivated crops and vegetables. Therefore, to ensure the food security in the remote areas, there is a need to assess the populations of these species using quadrate method; develop conventional and in vitro propagation protocols for mass multiplication and their conservation in the in situ and ex situ conditions; and create awareness among the local inhabitants about the food value of these plants.

Keywords: Diversity, Native communities, Wild edible, Indigenous uses, Trans Himalaya, Endemic, Cold Desert

IPC Int. Cl.8: A61K 36/00, A47J 39/02, A47G 19/26

India well known for having wide variety of plants and rich ethnic diversity is considered as one of the Mega biodiversity Centre in the world1. And one of the gems to this jewel is Indian Himalayan Region (IHR) embracing diverse habitats which provide varied ecological niches and microclimates not only for plants but also for human beings. The IHR is rich store house of biodiversity which is readily utilized by the rural communities of the region as source of medicine, food (wild edible), fodder, fuel, timber, making agriculture tools, religious and various other purposes2. The region is inhabited by number of ethnic groups, which have been dependent on the wild plant resources of the region. Use of wild plants as a food source is an integral part of the culture of indigenous people that dwell in the tribal areas. Wild edible plants form an important source as a supplement or substitute food in time of scarcity for tribal communities2,3. They play a major role in meeting the nutritional requirement of the tribal population in remote parts of the country4.

Like other regions of the IHR, Cold Desert Biosphere Reserve (CDBR) is also rich in medicinal, aromatic and edible plant wealth. The tribal communities residing in CDBR also utilise wild edible plants as food and depend on this resource to meet their food needs for sustenance. The harsh climatic conditions and lengthy freezing winters prevalent in cold arid zones enforced tribal people to search for edible plants. Utilization of wild edible plants as food source by tribal communities residing in CDBR is more significant for them as they do not have yearlong easy access as well as normal availability and supply of other regular food resources in comparison to rural people residing in other regions. The tribal communities over the years of experience perhaps by hit and trial methods identified certain wild flora which are good to be used as vegetables. Generally, tender shoots, leaves, stems and underground parts of these plants are being used as fresh or in dehydrated form. Some of the wild edible plants are subjected to solar dehydration as emergency vegetables for prolonged winters. Because of intense sunlight the leafy/tender parts are dehydrated under shade having

—————— *Corresponding author

SHARMA et al.: INDIGENOUS USES OF WILD EDIBLE PLANTS IN INDIAN TRANS HIMALAYA

123

adequate ventilation. Solar dehydration is quick and satisfactory as humidity is low during August - September. Low temperature allows products thus formed to be consumed during winters without spoilage6. Also, tribal people consume different parts of wild edibles such as roots, leaves, stems, flowers, etc., either raw or in cooked form, i.e., roasted, boiled, fried or as flavoring agent, oil, spice, pickles, jams or in the form of tea, juice, etc.2,3&7.

However, there is considerable change in lifestyle as well as eating stuff and style of tribal communities but still wild edibles form major part of their diet. The nutritional value of edible plants is known to be higher than several common vegetables and fruits4. Keeping in view, the potential of these edible plant species, it is very essential to promote wild edibles not only as resource for livelihood sustenance but also as a source of income for the tribal communities2,3&7. Today the knowledge regarding these wild edibles and their use remains restrained to these tribal communities/areas especially only to older people among tribes8. The review of literature reveals that several studies have been carried out on wild edible plants across the IHR2-4,6&9-16 and in Himachal Pradesh17-21, but in particular, none of the workers have investigated the wild edible plants of the CDBR5. Therefore, it is necessary to properly document indigenous knowledge among tribal communities of the region regarding this invaluable and nutrient rich wild edible plant wealth, ensuring their long lasting existence. The available information is fragmentary. Considering the importance of invaluable edible plant wealth and gradually diminishing traditional knowledge related to their use, an attempt has been made to; (i) assess the diversity and distribution pattern of wild edible plants; (ii) analyze for nativity and endemism; (iii) assess the indigenous uses and traditional practices; (iv) document the nutritional content of selected wild edible plants; and (v) suggest suitable management options.

Study area The Cold Desert Biosphere Reserve (CDBR) which

is the sixteenth Biosphere Reserve of India lies in Trans Himalayan region of India and located in Northern part of the Himachal Pradesh. It covers about 7,770 km2

area and extends between 32° 59’ to 31° 44’N Latitudes and 77° 21’ to 78° 34’ E Longitudes providing unique representation of bio-physical and socio-cultural values of Trans Himalayan cold desert ecosystem. Both Lahaul valley and Spiti valley are part of CDBR.

Spiti valley forms the major part of Cold Desert Biosphere Reserve and in addition to this it includes the parts of Chandertal, Baralacha Pass, Bharatpur and Sarchu areas of Lahaul Forest Division. The core zone of the CDBR includes Pin Valley National Park, and Kibber and Chandertal Wildlife Sanctuaries. These three areas are well known for Trans Himalayan biodiversity in the valley. The vegetation comprises of alpine mesophytes, Oasitic and desert plant species. The overall climate in Spiti is dry with low precipitation and soils are mostly silty loam to silty clay loam in texture5 (Fig. 1).

Methodology The present study is based on the extensive surveys

conducted from 2011 to 2013 in tribal villages namely, Chichong, Chicham, Hull, Hansa, Kaumik, Kibber, Kurit, Kiato, Losser, Kyurik, Rangrik, Langcha, Lara, Lari, Lingti, Lidang, Mane Yogma, Mane Gogma, Morang, Pangmo, Sagnum, Shiluk, Shego, Sichling, Sumling, Rama, and Tabo of the Spiti Valley and thorough review of the existing literature on wild edible plants of cold desert region6,10&14. From each village, local tribal people were interviewed and one knowledgeable person was hired to survey and collect wild edible plants from wild habitats. The samples of

Fig.1 — Location map of the Cold Desert Biosphere Reserve

INDIAN J TRADIT KNOWLE, VOL. 17, NO. 1, JANUARY 2018

124

each species were collected and for each species, information on altitudinal range, habit, habitat (s), etc., was gathered. Fresh samples collected were brought to the institute for identification and identified with the help of flora22-24. All identified species were listed and analysed following Samant et al. (1998). The nutritive value of some of the wild edibles has been documented based on review of literature25-30. For the utilization pattern and indigenous knowledge of the edible plant diversity, local knowledgeable persons, senior citizens and shepherds were interviewed and information on local names, part used, mode of utilisation and indigenous uses was gathered. Also, information on indigenous uses was collected from the available literature2,6,13,22&24. Index Kewensis, International Plant Name Index and The Plant List were followed

for nomenclature and nativity. The species restricted to the IHR were identified as endemic, while those with extended distribution to the neighbouring countries were identified as near endemic31.

Results

Species diversity A total of 91 species of edible plants (trees 01 sp.;

shrubs 11 spp. & herbs 79 spp.) belonging to 64 genera in 31 families were recorded. Among families, Polygonaceae and Asteraceae were found to be dominant, represented by maximum species (11 spp., each), followed by Apiaceae (08 spp.). Among the genera, Allium (06 spp.), Ribes (04 spp.), Chenopodium, Hippophae and Rheum (03spp.) were the species rich genera (Table 1).

Table 1 — Diversity, distribution pattern, nativity, endemism and indigenous uses of wild edible plants in Cold Desert Biosphere Reserve

Taxa Altitude/

Altitudinal Range (m)

Habitat (s) LF Nativity Parts Used

Indigenous Uses

I. ANGIOSPERMS Alliaceae Allium carolinianum DC. 3500- 4800 1, 2, 7, 9 H Carolina Lf,

Bb Used as flavouring material and soup making.

A.caesium Shchernk 3300 5, 9 H Turkestan Fl Used as condiment. A. jacquemontii Kunth 3000-4600 1, 2, 8 H Europe Oriens

Sibir Lf, Bb

Used as Chutney and flavouring agent.

A. przewalskianum Regel. 3700-3900 9 H Tibet Occ Bb Used as flavouring material. A. stracheyi Baker** 3000-4500 1, 2, 3 H Reg Himal Bb,

Lf Used as condiment.

Amaranthaceae Amaranthus cruentus L. 3000-3900 6, 12, 18 H Southern

mexico St, Lf Shoot and leaves are eaten as

vegetable. A. spinosus L. 3000-3600 5 H Reg Trop St, Lf Shoot and leaves are eaten as vegetable. Apiaceae Bunium persicum B. Fedtsch 3000-4200 1,3, 5,15 H Persia Fr, Sd Used as condiment or flavouring agent. Bupleurum candollei Wall. ex DC.

3400-4600 1, 2, 3, 4 H Reg Himal Sd Used as condiment.

Carum carvi L. 3000-4500 1, 3, 6, 9 H Europe Oriens As Bor

Sd Used as condiment.

Chaerophyllum reflexum var. acuminatum Lindl. *(Hedge &Lamond)

3100-4200 6 H Reg Himal Rt Fresh as well as boiled roots are edible.

C. villosum Wall. ex DC. * 3100-4500 3, 6, 10 H Reg Himal AP, Rt

Used as a flavouring agent by mixing its roots & mint leaves.

Heracleum candicans Wall. ex DC.

3000-4000 1, 9, 17, 14 H Reg Himal Ind Or As Trop

St Tender shoots filled with curd and eaten.

Selinum coniifolium Benth. & Hk. f.

3200-4000 1, 2 H Reg Himal Lf Used for making chutney.

Asteraceae Anaphalis triplinervis C.B. Cl. var. intermedia D.C. Airy Shaw

3000- 4200 1, 3, 5 H Reg Himal Fl Flower buds are eaten raw as salads.

Artemisia dracunculus L. 3000-4800 1, 2, 10 H Europe Or Oriens Reg Himal

AP Used as condiment.

(Contd.)


125


Taxa Altitude/

Altitudinal Range (m)


Indigenous Uses

A. maritima L. 3000-4300 1, 3, 4, 10, 13, 17, 14

H Europe Reg Caucas Sibir

AP Bunch grass used for storing the boiled water after sprinkling the sattu or roasted barley (thupka).

Cirsium verutum (D.Don) Spreng.

3000-3700 1, 2, 3 H Reg Himal Lf, Sd, Rt

Young leaves cooked, roots eaten fresh and oil extracted from seeds.

Cousinia thomsonii C.B.Cl.* 3100-4600 1, 2,3,4, 6, 9, 14

H Reg Himal Lf Young and tender leaves and spines eaten.

Echinops cornigerus DC. * 3000-4300 1, 3, 4, 6, 10, 12

H Ind Or Rt Eaten as salad.

Latuca dolichophylla Kitam. 3000-3800 5, 6 H Reg Himal Lf Young leaves used as vegetable. L. tatarica C.A. Mey. 3000- 4500 1, 3, 6, 18 H As Occ Ind Or Lf Young leaves used as vegetable. Myriactis nepalensis Less. 3000- 3900 5 H Reg Himal As

Centr Lf, St Leaves and young shoots cooked.

Sonchus oleraceus L. 3000-3900 18, 12 H Cosmop Lf Young leaves as salad or vegetable. Taraxacum officinale (L.) Weber ex F.H.Wigg.

3200-4600 1, 2, 6, 10 H Reg Temp Bor et Austr

WP, Lf

Whole plant eaten raw but bitter, young leaves boiled and cooked like spinach.

Balsaminaceae Impatiens sulcata Wall. * 3000-4000 9,13 H Reg Himal Sd Seeds edible. Boraginaceae Arnebia euchroma (Royle) I.M.Johnst.

3500-4500 1,2, 4, 14 H Reg Himal Turkest

Rt Used for pickle preparation and as food colouring agent.

A. guttata Bunge 3500-4500 1, 7, 9, 14 H Reg Himal Rt Used as food colouring agent. Brassicaceae Arabis tibetica Hk. f. & Th. 3000-4600 1, 3, 7, 9 H Reg Himal

Kashmir St Young shoots as vegetable.

Capsella bursa-pastoris L. 3000-4500 19 H Reg Temp Lf Young leaves as vegetable. Chorispora sabulosa Camb. 3000-4000 3,15 H India Lf, St Young leaves and shoots as

vegetable. Christolea crassifolia Camb. 3500-4800 1, 2, 4, 6,

8, 9 H Reg Himal Bor

Occ Turkestan Lf, St Young leaves and shoots as

vegetable. Lepidium latifolium L. 3400-4200 1, 3, 4,

9, 10 H Europe As Bor

Oriens AP, Lf

Used as vegetable.

L.virginicum L. 3500- 4100 6, 17 H Am Bor Lf Used as vegetable. Nasturtium officinale R. Br. 3500-3800 19 H Ind Or China Lf Used as vegetable. Cannabaceae Humulus lupulus L. 3000- 3700 12, 20 H Europe Am

Bor Fl Used for making local beer.

Campanulaceae Codonopsis clematidea (Schrenk) Cl.**

3000- 4100 1, 3, 9, 19 H Reg Himal Rt Roots eaten either raw or cooked.

C. ovata Benth. * 3400-4500 1, 3 H Reg Himal Rt Roots eaten either raw or cooked. Capparaceae Capparis spinosa L. 3000-3700 1, 3, 4,

9, 14 Sh Reg Himal Lf, Fr,

Fl Leaves and fruit used as vegetable; flower buds as flavoring agents and ripe fruits eaten raw.

Caprifoliaceae Lonicera angustifolia Wall. ex DC.*

3000-3800 10,16 Sh Reg Himal Fr Fruits are eaten.

(Contd.)


126


Taxa Altitude/ Altitudinal Range (m)


Indigenous Uses

Chenopodiaceae Atriplex crassifolia Ledeb. 3000-4500 1, 9 H Turkestan Ind

Or Sibir Lf, St Young leaves and shoots as vegetable.

Chenopodium album L. 3300-4000 1, 3, 10 H Reg Temp et Trop

Lf Leaves eaten as salad or cooked as vegetable.

C. botrys L. 3500-4000 1, 9, 10 H Reg Bor Temp Lf Used as vegetable after boiling. C.foliosum (Moench) Asch. 3100- 4200 1, 2 ,3 ,10,

11, 14 H Reg Bor et

Austr Iran Fr Eaten after boiling with milk.

Convolvulaceae Convolvulus arvensis L. 3000-4100 1, 10, 14 H Geront Temp Sd Seeds eaten raw as well as fried with

onion and tomato and taken. Crassulaceae Rhodiola heterodonta (Hk.f. & Th.) Boriss.

3300-4600 3,4, 6, 7, 17 H Reg Himal Lf, St Young leaves and tender shoots boiled and eaten with curd.

R.imbricata Edgew.* 3500-5000 17 H Reg Himal Nepal

Lf, St Young leaves and tender shoots boiled and eaten with curd.

Elaeagnaceae Hippophae rhamnoides L. ssp. turkestanica Rousi

3000-4200 1, 3, 4, 9, 10, 19, 14

Sh Europe As Temp

Lf, Fr Fruits edible, juice, jam as well as concentrated juice also prepared using fruits; dried leaves utilized for making tea.

H. salicifolia D. Don* 3100-3600 5, 10 T Reg Himal Lf, Fr Fruits edible, juice, jam as well as concentrated juice also prepared using fruits; dried leaves utilized for making tea.

H. tibetana Schlecht. 4000-4500 10 Sh Europe As Temp

Fr Fruits eaten.

Ericaceae Rhododendron anthopogon D. Don

4500-4800 3, 9 H Ind Or Reg Himal Zeylan

Lf Leaves used for tea preparation.

Fabaceae Cicer microphyllum Benth. 3800-4500 1, 3, 6 H Soongar Reg

Himal Bor Occ St, Sd Tender shoots as vegetable, seeds

edible. Hedysarum cachemirianum Baker*

3000-3900 6 H Reg Himal Fr Ripe fruits eaten and pickled.

Medicago falcata L. 3000-4600 3, 2, 6, 10,11

H Geront Bor Temp

Fl, AP

Used as vegetable.

M. lupulina L. 3200-3900 1, 3,10 H Geront Bor Temp

AP Used as vegetable.

Trifolium pratense L. 3000-3800 7, 9 H Europe As Temp

Lf, St Tender leaves and young stem cooked while in salads it is taken rarely.

Trigonella emodi Benth.* 3200-4000 1, 9, 10, 14 H Reg Himal AP Used as vegetable. Gentianaceae Gentiana tianshanica Rupr. ex Kusn.

3400-4800 4, 9, 18 H As Centre WP Whole plant used in salads.

Grossulariaceae Ribes glaciale Wall. 3000-3900 3, 6 Sh Reg Himal Fr Ripe fruits eaten. R. himalense Royle ex Decne. 3000-3900 3, 6 Sh Reg Himal Fr Ripe fruits eaten. R. nigrum L. 3000-4000 15,13 Sh Europe As Bor Fr Ripe fruits eaten. R. orientale Desf. Hk. f. & Th. 3400-3800 1, 2, 9 Sh Oriens Reg

Himal Fr Ripe fruits eaten.

Lamiaceae Elsholtzia densa Benth. 3300-4600 5, 12 H Reg Himal AP Used as flavouring agent. E. eriostachya Benth.* 3300-4200 5, 14 H Reg Himal AP Used as flavouring agent.

(Contd.)


127




Indigenous Uses

Nepeta longibracteata Benth.* 3300-5000 4, 17, 15 H Reg Himal AP Used as flavouring agent. Origanum vulgare L. 3300-4000 1, 5 H Europe As et

Afr Bor Lf,AP

Used as spice and for chutney preparation.

Thymus linearis Benth. 3300-4600 1, 2, 3, 4, 6, 9 17, 14

H Pakistan WP Used as condiment.

Liliaceae Eremurus himalaicus Baker* 3300-3900 2, 9 H Reg Himal Lf, Fl Young flower buds edible. Malvaceae Malva verticillata L. 3000-3800 5, 15 H Europe As et

Afr Bor St, Lf Leaves and tender shoots eaten as

vegetable. Orchidaceae Dactylorhiza hatagirea (D. Don) Soo

3000-4200 3, 5, 6, 8, 12, 10

H Europe Afr Bor Oriens Reg Himal

Tb Tubers eaten.

Plantaginaceae Plantago depressa Willd. 3000-4000 5 ,8,11 H Sibir Lf Young leaves eaten raw or cooked. P. himalaica Pilg. * 3000-4500 2, 3, 6, 7,

10 H Reg Himal Lf Young leaves eaten raw or cooked.

Poaceae Setaria viridis (L.)P. Beauv. 3000-3700 1, 2, 3, 9,

10 H Cosmop Sd Seed cooked or can be eaten as a sweet

or savoury food in all the ways that rice is used, or ground into flour and made into porridge, cakes and puddings.

Polygonaceae Bistorta affinis Greene* 3000-4600 1, 2, 3, 7, 8,

9 H Reg Himal AP,

Sd Seeds eaten raw or cooked.

Fagopyrum acutatum (Lehm.) Mansf. ex K. Hammer

3700 5, 6 H Reg Himal China

Lf, Sd Leaves eaten raw or cooked; seeds sprouted and used as cereal, grounded into powder and used as thickening agent in soups

Oxyria digyana (L.) Hill 3000- 4800 1, 4, 7, 9, 10

H Reg Bor Alp et Arct

Lf, St Leaves eaten raw or cooked as vegetable, rich in Vit C.

Polygonum aviculare L. 3000- 4000 1, 14 H Reg Bor Temp Lf Young leaves cooked as vegetable. Rheum australe D. Don* 3100-4200 9, 13 H Reg Himal Lf, St Leaf and stem eaten either raw or

cooked. R. spiciforme Royle* 3000-5000 9, 13, 17 H Reg Himal Lf, St Leaf and stem used as raw salad. R. webbianum Royle* 3000-4400 9, 10, 13 H Reg Himal Lf , St Leaf and stem used as raw salad. Rumex acetosa L. 3000-4200 6, 10 H Europe As Bor Lf, Fl Eaten raw or cooked as vegetable. R. nepalensis Spreng. 3000-4200 2, 6, 12, 20 H As Occ Ind Or

Malaya Afr Austr

Lf Young and tender leaves cooked as vegetable.

Rosaceae Potentilla atrosanguinea G. Lodd.

3000-4600 1, 3 H Reg Himal Lf Leaves edible.

Prunus cerasus L. 3000-3500 9 H Europe Oriens Fr Fruits eaten. Rosa webbianaWall. ex Royle 3000-4500 1,3,4, 10 Sh Reg Himal Fl, Fr Ripe fruits eaten. Saxifragaceae Bergenia stracheyi (Hk.f. & Th.) Engl.

3300-4600 1, 3, 9, 10, 14

H Baja California Sur (N Am)

Rt, Lf Dried leaves used in preparation of local namkeen tea.

(Contd.)


128




Indigenous Uses

Urticaceae Urtica dioica L. 3000-4500 3, 8, 11, 16 H Reg Bor Temp Lf Tender leaves used as vegetable. U. hyperborea Jacq. ex Wedd. 3300-4600 2,4, 5 H Reg Himal Lf Young leaves cooked as vegetable,

used for making ‘thupka’ a local dish. Zygophyllaceae Tribulus terrestris L. 3000-3800 9 H Amphig Trop Fr Oil extracted from fruits used for

cooking. II. GYMNOSPERMS Ephedraceae Ephedra gerardiana Wall.ex. Stapf.

3200-4400 1, 4, 6, 9,10, 14

Sh China Fr Ripe fruits eaten.

E. intermedia Schrenk & C.A.Mey.

3100-4300 1, 4, 9,10, 14

Sh As Centr Himal China

Fr Ripe fruits eaten.

Abbreviations Used: LF=Life Form; Fn=Fern; H=Herb; Sh=Shrub; T=Tree; Rt=Root; AP=Aerial parts; Sd=Seed; WP= Whole Plant; Lf=Leaf; Fl=Flower; Rh= Rhizome ;Fr= Fruit; St= Stem/Shoot; Tb= Tuber; Bb= Bulb; **=Endemic; *=Near Endemic; Afghan=Afghanistan; Afr=Africa; Alp=Alpine; Am=America; Amphig=Amphigaea; Arab=Arabia; Arct=Arctic; As=Asia; Austr=Australia; Bor=Boreal; Caucas=Caucasus; Centr=Central; Corea= Korea Cosmop=Cosmopolitan; et=And; Geront=Gerontia; Himal=Himalayan; Ind=Indian; Mongol=Mongolia; Occ=Occidetalis; Or=Oriental; Orient=Oriental; Reg=Region; Soongar=Soongarica Subtrop=Subtropical; Temp=Temperate; Trop=Tropical; Polynes=Polynesia; Ins=Insular; min=Minor; 1=Dry slope; 2=Dry Alpine pasture; 3= Moist alpine slopes; 4= Bouldary; 5= Shady moist; 6= Moist alpine pasture; 7=Alpine Groove; 8=Marshy; 9=Rocky; 10=Riverine; 11= Near/ along streams and water courses; 12= Agriculture field; 13= Stony/sandy slopes; 14= Scree slopes; 15 = Glacial Moraines;16= Road sides; 17= Rock crevices; 18= Escaped land / wet waste land;19= Stream beds and 20= Near Settlements.

Altitudinal distribution The present study revealed that maximum wild

edibles (89 spp.) were found between altitudinal zone, 3000–4000 m, followed by 56 species found between 4000-5000 m zone. Some notable wild edible plants of the altitudinal zone 3000-4000 m were Arabis tibetica, Bupleurum candolii, Capparis spinosa, Humulus lupulus, Mentha longifolia, Plantago himalaica, Rumex acetosa, etc. The notable wild edible plants of altitudinal zone 4000-5000 m were Allium carolianum, Bergenia stracheyi, Nepeta longibracteata, Oxyria digyna, Rhodiola heterodonta, Thymus linearis, etc. (Table 1). Overlapping of the species within the zones has been observed. The habitat wise distribution showed that maximum species (44 spp.) were found in dry alpine slope, followed by moist alpine slope (35 spp.) (Table 1).

Nativity and endemism Of the total species recorded, 35 species were

native to the Himalayan Region and 6 species were native to the Himalayan Region and other geographical regions, together and rest species were non-natives to the Himalayan region. Two species, i.e., Allium stracheyi and Codonopsis clematidea were endemic and 19 species were found to be near endemic to the IHR (Table 1).

Indigenous uses and traditional practices The various plant parts of edible plants such as roots,

leaves, rhizomes, stems, flowers, fruits, etc., are either consumed raw or in cooked form, i.e., roasted, boiled, fried or as flavoring agent, oil, seasoning material, spice/condiment, pickles, jams, thupka or in the form of tea, juice, etc. Generally, tender shoots, leaves, stems and underground parts of these plants were utilised by the tribal communities as emergency vegetables after solar dehydration. Amongst the part used, leaves (46 spp.) were the most utilised plant part followed by, stems/shoots (17 spp.) (Fig. 2, Table 1).

Fig. 2 — Utilization pattern of various plant parts as food


129

Out of 91 species recorded, 37 species were consumed in raw form whereas 60 species were consumed in cooked form, i.e., roasted, boiled, as vegetable, thupka, soup, etc., and 15 species were utilized in both ways. Maximum species were used as vegetable (27 spp.), followed by 18 species as ripe fruits (Table 1). Nutritional values

Wild edibles are important and cheap sources of proteins, fats, vitamins and minerals. In addition the dietary contribution of wild edible plants gets enhanced, especially for tribal communities residing in harsh and cold climatic conditions, where conventional staples, vegetables, cultivated fruits are scarce and not easily available during most part of season. Notable among these are Capparis spinosa, Carum carvi,

Hippophae rhamnoides ssp. turkestanica, Rumex acetosa, and Urtica dioca Table 2.

Discussion The Himalayan ecosystems provide various services

to the mankind. Among the provisioning services, the wild edibles/ food plants play an important role for the food security of native communities. The Indian Himalayan Region is a rich in edible plants and supports 675 wild edible plants2. This nutrient rich edible plant wealth is fully utilised by the inhabitants of IHR especially by those belonging to remote and tribal areas. The tribal communities of CDBR utilize wild edible plants as food raw, roasted, cooked or boiled. In view of the importance of wild edibles for the food security of tribal communities, the present study was conducted, and provides detailed

Table 2 — Nutritive values of some wild edibles of CDBR

Taxa PU Carbo (%)

Pro (%)

Fat (%)

Fib Minerals Vitamins

Artemisia dracunculus AP 50.22 22.77 7.24 7.4 Ca, Cu, Fe, Mg, Mn & Zn A, B1-3, B6, B9 & C

Capparis spinosa Lf, Fr, Fl

4.89 2.36 0.86 3.2 Ca, Cu, Fe, Mg, Mn, P & Zn

A, B1-3, B5-6, B9, C, E & K

Capsella bursa-pastoris Lf 44.1 35.6 4.2 10.2 Ca, Fe, P & K A, B1-3

Carum carvi Sd 49.90 19.77 14.59 38 Ca, Cu, Fe Mg, Mn, P & Zn

A, B1-3, B6, B9, C & E

Chenopodium album Lf 5.36 3.7 1.16 0.81 Mg, Ca, K Cu, Zn & Fe C

Hippophae rhamnoides ssp. turkestanica

Lf, Fr 0.40 7.13 10.33 14.0 Fe, Mg, Zn, Cu & P A, C& E

H. salicifolia Lf, Fr - - 1.44 P, Fe, Zn, Mn & Mg A, C& E

H. tibetana Fr - - - - - A, C& E

Medicago lupulina AP - 23.3 3.3 24.7 Ca, P &Mg -

Nastrutium officinale Lf 1.29 2.30 0.10 0.5 Ca, Cu, Fe, Mg, Mn, P, Se & Zn

A, B1-3, B5-6, B9, C, E & K

Origanum vulgare AP 64.43 11 10.25 42.8 Ca, Cu, Zn Mg, Mn & Fe

A, B1-3, B5-6, B9,C, E & K

Polygonum aviculare Lf 10.2 1.9 0.3 3.5 - -

Prunus cerasus Fr 12.18 1 0.30 1.61 Cu, Mn, Fe, K, Mg, P, Ca & Zn

A, B1-3, B5-6, B9, B 12, E & K ,

Ribes nigrum Fr 15.38 1.4 0.41 4.3 Ca, Cu, Fe, Mg, Mn, P & Zn

A, B1-3, B5-6, B9 & C

Rumex acetosa Lf, Fl 3.20 2.00 0.7 2.9 Ca, Cu, Fe, Mg, Mn & Zn A, B1-3, B5-6, B9 & C

R. nepalensis Lf, Fl 41.52 3.50 17.54 15.38 - -

Taraxacum officinale WP 9.20 2.70 0.70 3.50 Ca, Fe, Mg, Mn, P, Se & Zn

A, B1-3, B5-6, B9,C, E & K

Tribulus terrestis Fr 68.6 12.1 - 27.8 Ca & P -

Trifolium pratense Lf, St - 4 0.7 2.6 - -

Urtica dioica Lf 16.5 6.3 1.4 9.7 Ca & Fe A & C

Abbreviations: PU= Part(s) used;Lf=Leaf; Sd= Seed; St= Stem/shoot; Fl= Flower; Fr= Fruit; Carbo=Carbohydrate; Pro=Protein; Fib= Fibre; Ca=Calcium; Cu=Copper; Fe=Iron; Mg=Magnesium; Mn= Manganese; P= Phosphorus; Zn=Zinc; K= Potassium; Se= Selenium


130

information on the diversity, distribution pattern and indigenous uses of wild edible plants used by tribal communities of the CDBR. Total 91 species of wild edibles were consumed by the inhabitants. Leaves were the most utilised plant part (46 spp.) and were mostly used as vegetable (27 spp.). Most of the species (60 spp.) were consumed in cooked form. Maximum wild edible species (89) were utilized between 3000–4000 m. This could be due to human habitation in this zone. The number of wild edibles decreased with the increasing altitude. This could be due to harsh climatic conditions, allowing growing only cold resistant species, and at distant areas from habitation. The occurrence of 35 native and 2 endemic wild edibles shows high conservation value of the area. The present investigation has highlighted the dependence of tribal communities on wild edible plants as food sources or supplement. Wild edible plants are important and cheap sources of proteins, fats, vitamins and minerals and also nutritional content of some of wild edible plants is found to be higher than several common vegetables and fruits4. These wild edible plants also act as source of refreshment and nutrition for shepherds and gaddis from lower Himalaya who visit this region during June - September. These wild edibles also have medicinal properties. This enhances potential of these wild edibles not only as food source or supplement but also as source of income generation for tribal communities. But, traditional knowledge and practices regarding these wild edibles have remained restricted to these tribal communities especially only to old people among tribes.

Conclusion In view of above, taking into account the incredible

importance of this unique plant wealth, sheer dependence of tribal communities on these wild edible plants as food or supplement in time of scarcity or adverse climatic conditions and day by day disappearing indigenous knowledge and traditional practices of tribal people, there is a need for conservation and management of this wealth by the local inhabitants, NGOs, Central and State Government Organizations, and proper documentation of indigenous knowledge and traditional practices. Extraction of neutraceuticals of the edible parts, study on the population ecology of the important wild edibles, formulation and dissemination of proper information compendium based on appropriate evaluation of nutrient and economic potential of these edible plants;

education and awareness programs regarding sustainable utilization of these species for the inhabitants; and development of conventional and in vitro propagation protocols of wild edibles for mass scale propagation and their establishment and maintenance in the in situ and ex situ conditions are recommended. Acknowledgement

Authors are thankful to Dr PP Dhyani, Director, GB Pant National Institute of Himalayan Environment and Sustainable Development, Kosi-Katarmal, Almora, Uttarakhand for facilities and encouragement. Help received from Shiv Paul, JRF, NMSHE project for preparing the map of the study area is highly acknowledged. Local tribal communities and shepherds are acknowledged for providing information on edible uses of plants. Ministry of Environment, Forest and Climate Change, Govt. Of India, New Delhi (Sanction no. F. No: 08/08/2009-CS/BR) is acknowledged for financial assistance.

References 1 Sasi R, Rajendran A & Maharajan M, Wild edible plant

Diversity of Kotagiri Hills - a Part of Nilgiri Biosphere Reserve, Southern India, J Res Biol, 2 (2011) 80-87.

2 Samant SS & Dhar U, Diversity, endemism and economic potential of wild edible plants of Indian Himalaya, Int J Sust Dev World Ecol, 4 (1997) 179-191.

3 Samant SS, Dhar U & Rawal RS, Diversity and distribution of wild edible plants of Indian Himalaya, In: Plant diversity of the Himalaya, edited by PC Pandey & SS Samant, (Gyanodaya Prakashan, Nainital), 2001a, 421-482.

4 Sundriyal M & Sundriyal RC, Wild edibles plants used by the tribes of Sikkim Himalaya: Nutritive value of selected species, Econ Bot, 55 (3) (2011) 377-390.

5 Samant SS, Palini LMS & Pandey S, Cold Desert Biosphere Reserve- Trans Himalaya, India, In: Compendium on Indian Biosphere Reserves Progression During two Decades of Conservation, edited by LMS Palini, RS Rawal, RK Rai & SV Reddy, (G.B. Pant Institute of Himalayan Environment and Development and Ministry of Environment and Forests Government of India), 2012, 169-177.

6 Singh B, Chaurasia OP & Ballabh B, Edible wild plants of Trans-Himalaya cold desert, In: Plant diversity of the Himalaya, edited by PC Pande & SS Samant, (Gyanodaya Prakashan, Nainital), 2001, 483-512.

7 Samant SS, Sekar, KC & Arya SC, Wild Edible plants, In: The Himalayan biodiversity: richness, representativeness, uniqueness and life support values, edited by RS Rawal, ID Bhatt, KC Sekar & SK Nandi, G.B.P.I.H.E.D., Kosi-Katarmal, Almora, Uttarakhand, India, 2013, 53-55.

8 Chaithanya VV, Sugiya N & Anees KS, Wild edible plants traditionally used by Kadar Tribes of Vazhachal Forest Divison, Thrissur, Kerala, J Global Biosci, 4 (2015) 3344-3349.

9 Gaur RD & Semwal JK, Some little known wild edibles of Garhwal Himalaya, Man Environ, 7 (1983) 161-165.


131

10 Gaur RD, Wild edible fruits of Garhwal Hills, J Himalayan Stu Reg Dev, 1(1997) 66-70.

11 Jana SK & Chauhan AS, Wild edible plants of Sikkim Himalayas, J Non- Timber Forest Products, 5 (1) (1998) 20-28.

12 Mehta PS, Kumar D & Bhatt KC, Wild edible plant species for subsistence in Kumaon Himalaya and associated traditional knowledge, J Econ Taxon Bot, 30 (2006) 340-352.

13 Ballabh B, Chaurasia OP, Pande PC & Ahmed Z, Raw edible plants of cold desert Ladakh, Indian J Tradit Knowle, 6 (1) (2007) 182-184.

14 Rashid A, Anand VK & Serwar J, Less Known Wild Edible Plants Used by the Gujjar Tribe of District Rajouri, Jammu and Kashmir State, Int J Bot, 4 (2008) 219-224.

15 Tiwari JK, Ballabha R & Tiwari P, Some promising wild edible plants of Srinagar and its adjacent area in Alaknanda Valley of Garhwal Himalaya, India, J Am Sci, 6 (2010) 167-174.

16 Chandra K, Nautiyal BP & Nautiyal MC, Ethno-botanical resources as supplementary foods and less known wild edible fruits in district Rudraprayag, Uttarakhand, India, J Hum Ecol, 42 (3) (2013) 259-271.

17 Sharma P, Agnihotry A, Sharma PP & Sharma L, Wild edibles of Murari Devi and surrounding areas in Mandi District of Himachal Pradesh, India, Int J Biodivers Conserv, 5 (9) (2013) 580-592.

18 Sen T, Samant SS, Sharma A & Tiwari LM, Diversity, Endemism and economic potential of Wild Edible Plants in Rissa Khad watershed of District Mandi, Himachal Pradesh, J Non-Timber Forest Products, 20 (2) (2013) 155-164.

19 Singh J, Rajasekaran A, Negi AK & Pala NA, Wild vegetable plants used by tribal people of Kinnaur district, Himachal Pradesh, India, Int J Usuf Mngt, 15 (2) (2014) 47-56.

20 Negi PS & Subramani SP, Wild edible plant genetic resources for sustainable food security and livelihood of Kinnaur district, Himachal Pradesh, India, Int J Conserv Sci, 6 (4) (2015) 657-668.

21 Lata S, Seth MK & Kaushal P, Ethnobotanical Studies on Wild Edible Plants of Tidong Valley of District Kinnaur (H.P), Int J Sci Res, 5 (8) (2016) 2319-7064.

22 Aswal BS & Mehrotra BN, Flora of Lahaul-Spiti (a cold desert in north-west Himalaya), (Bishen Singh and Mahendra Pal Singh, Dehradun), 1994.

23 Murti, SK, Flora of cold deserts of western Himalaya, Vol I, (Botanical survey of India, Calcutta), 2001.

24 Chandrasekar K & Srivastava SK, Flora of Pin Valley National Park, Himachal Pradesh, (Botanical Survey of India, Kolkata, India), 2009.

25 Hameed I & Dastagir G, Communication Nutritional analyses of Rumex hastatus D. Don, Rumex dentatus Linn and Rumex nepalensis Spreng., Afr J Biotechnol, 8 (17) (2009) 4131-4133.

26 Kashif M & Ullah S, Chemical Composition and Minerals Analysis of Hippophae rhamnoides, Azadirachta indica, Punica granatum and Ocimum sanctum leaves, World J Dairy Food Sci, 8 (1) (2013) 67-73.

27 Pant M, Lal A & Rani A, Hippophae Salicifolia D Don- A plant with multifarious benefits, Int J Pharm Pharm Sci, 6 (11) (2014) 37-40 .

28 Singh V & Gupta R, Fatty acid composition of fruit pulp and seed oils of Himalayan Seabuckthorn (Hippophae L), Int J Food Nutr Sci, 4 (1) (2015) 91-100.

29 Poonia A & Upadhayay A, Chenopodium album Linn: review of nutritive value and biological properties, J Food Sci Technol, 52(7) 2015 3977–3985.

30 Rutto LK, Yixiang XU, Ramirez E & Brandt M, Mineral prorperties and dietary value of raw and processed stinging nettle (Urtica dioca L.), Int J Food Sci, 2013 (2013) Article ID 857120 9pp.

31 Samant SS, Dhar U & Palni LMS, Medicinal plants of Indian Himalaya: Diversity, Distribution, Potential Values, (Gyanodaya Prakashan, Nainital), 1998.

Documents

Diversity, distribution pattern, endemism and indigenous uses