Diversity, endemism and economic potential of wild edible plants of Indian Himalaya

Abstract

The rich plant diversity of the Indian Himalaya is utilized by the native communities in various forms as medicine, edible/food, fodder, fuel, timber, agricultural tools, etc. Among these, wild edible plants form an important source as a supplement/substitute food in times of scarcity for native communities. Because land holdings are small and subsistence agriculture prevails, the natives gather many wild plants for food. This paper presents an inventory of wild edible plants of Indian Himalaya used by local communities. Over 675 wild plant species, representing 384 genera and 149 families, are used as food/edible and their various parts are either consumed raw, roasted, boiled, fried, cooked or in the form of oil, spice, seasoning material, jams, pickles, etc. The species were analysed for diversity in different phytogeographical provinces, altitudinal distribution, endemism, origin and potentials. West Himalaya shows the highest diversity (50.96%) of edible plants and East Himalaya the maximum number of endemics (18 taxa) and wild relatives of economic plants (39 taxa). Mass scale propagation, dissemination of information packages to local inhabitants to ensure that wild edibles remain as a resource for income generation, and strategies for conservation and management are recommended.