7/23/2019 Wild Edible Plants Poster

1/1Acknowledgements: Soligas of MM Hills for their support and consent to document their indigineous knowledge and Jamshedji Tata Trust, Mumbai, funded this research acvity at MM hills, Karnataka.

Sl.No Local Name Botanical Name

1 Anagonesoppu Alternanthera sissilisL.

2 Mullukeere Amaranthus spinosusL.

3 Kattesoppu Boerhaavia repenseL.

4 Sasivesoppu Brassica juncea(L.) Czern.5 Karesoppu Canthium parviforum Lam.

6 Thagasesoppu Cassia toraL.

7 Annesoppu Celosia argenteaL.

8 Javanesoppu Cocculus hirsutus (L.) Diels.

9 Kannesoppu Commelina benghalensis Burm.

10 Sollesoppu Cordia oblique Willd.

11 Gorjisoppu Digera arvensis Forssk.

12 Gonisoppu Portulaca oleraceaL.

Ashoka Trust for Research in Ecology and theEnvironment (ATREE)Royal Enclave, Srirampura, Jakkur Post, Bangalore - 560064. INDIA

Ph.: +91 80 23635555 Fax: +91 80 23530070Email: kannan@atree.org / hari@atree.org Website: www.atree.org

Despite changinglifestyles, most of thehouseholds in MM Hillsuse wild vegetablesthroughout the year.These plant resourcesnot only provideadditional supplementsto daily consumptionbut occasionally are theprimary source of food.These ndings will be

useful for further studieson the nutritional valuesand conservation ofthese plants.

Karnataka Biodiversity BoardGround Floor, VANAVIKAS, 18thCross,

Malleshwaram, Bangalore - 560 003. INDIA

Ph.: +91 80 23448783 Fax: +91 80 23440535E-mail: kbb.kar@gmail.com Website: www.kbb.kar.nic.in

Indigenous knowledge and

its application on

Wild leafy vegetables

Recipe of Ullisoppusaru

Ingredients:

Cleaned fresh leaves ofAnnesoppu(Celosia argenteaL.): 2 bowlsFresh or dried eld beans or

greendhal: Half bowl

Chilly powder: onetea spoon

Jeera: Half tea spoon

Pepper: 2 seedsTamarind: SmallLemon size

Onion: oneGarlic: 3 clovesSalt: As per needWater: 2 bowls.

(Measurements are given for 2 people only)

Method:

Heat 2 cups of water in a pan for three minutes and add eld beans and boil them for ve minutes. Then

add annesoppu and boil again for 3 minutes. Grind jeera, pepper, chilly powder, onion, garlic like paste.Mix the paste with boiled soppu then add tamarind juice and salt as per taste and boil again for 3 minutes.Ullisoppusaru is ready. Serve hot. It is a good combination for ragi mudde (ball), rice, or roti.

Note: Instead of tamarind you can add cow milk if you are using katte or seege or mustesoopu for makingsambar and should not boil after adding milk.

Ashoka Trust for Research inEcology and the Environment

Important green leafy vegetables used by local communities at MM hills

We eat soppusaru

(sambar) madeout of Kadisoppu,Kalluhannesoppu andMustesoppu thrice aweek. We have nevergone to big hospitalsbecause we includesoppu largely in ourdiet.

Soliga voice

Chikkamadaiah from Kombudukki, 60 years

ATREE identied 92 edible plant species, spread across 38 families ofplants, and belonging to 68 genera. Most species belonging to theAmaranthaceae, Solanaceae and Dioscoreaceae families, are used as leafyvegetables, fruits and tubers respectively. In particular, 92 edible plantsinclude 37 leafy vegetables which are used commonly in their diet.

Annesoppu Ullisoppusaru

Ashoka Trust for Research in Ecology and the Environment (ATREE)

is a research institute working in the areas of biodiversity

conservation and sustainable development. ATREEs research team

at Malai Mahadeshwara Hills, Karnataka rst-time documented

a range of wild leafy vegetables, fruits and tubers that Soliga and

Lingayat communities collect and use through the year. These wild

plants provide a source of nutrition and calories to supplement

their diet. The use of a diversity of wild plants has evolved over

generations as a survival strategy. Unique recipes incorporating

these wild plants are a tradition among these families. In the course

of their interactions, ATREE found that the local communities perceive

a decline in the availability of the wild edible plant species - due to

various reasons.

The communities relate usage of wild plants to seasonal plant

availability and the plants phenological status. They can predict the

availability of vegetables with respect to micro-climatic changes,

indicating long-term intimate knowledge of their surroundings.