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Gundelia tournefortii L. (Asteraceae) is an artichoke-like wild edible vegetable that grows in the semi-arid climate of the East Mediterranean. Due to its high cultural and economic values for culinary and therapeutic uses, this plant is exposed to overharvesting driven by household consumption and trade, threatening the survival of natural populations. Some limited data on the nutrient composition of G. tournefortii exists indicating presence of folic acid and several essential amino acids. Research on seed germination reports that mechanical scarification, gibberellic acid, and cold stratification are all effective treatments for seed dormancy breaking and therefore to propagate plants from seed. Successful vegetative propagation from the plant meristems is also available. However, despite some exceptions, the species is still not widely cultivated due to its thorny habit and complex seed germination requirements, and the ability to ensure seed germination under natural field conditions remains to be addressed. [ABSTRACT FROM AUTHOR]

The food insufficiency, high costs and unreliable availability of healthy, nutritious food have led to the pursuit of alternative sources of nutritious, cheap and safe food such as wild edible vegetables (WEVs). Hence, the objective of this paper was to identify and obtain the ethno-nutritional uses of wild edible vegetables in Ogun waterside rural communities, Ogun State, Nigeria using appropriate standard procedures. The results revealed that the major plant parts utilized for various culinary and nutritional purposes were the leaves, seeds, stems, fruits, bulbs and rhizomes. The most used WEVs as raw vegetables or cooked soups were Vernonia amygdalina (0.77), Talinum triangulare (0.72), Telfairia occidentalis (0.67) and Corchorus olitorius (0.62) as evident from the values of the relative frequency of citation. In this study, 56.5% of the vegetables cited were consumed freshly or cooked as soups, while 26% are used as spices or processed into condiments to impart food flavour, aroma and taste of their foods. Also, 17.4% of these plant species had multiple edible uses. Information obtained on WEVs may be useful in identifying their potential nutritional uses and increasing dietary diversity as valuable food sources if sustainably cultivated which could become a crucial approach to tackling food insecurity. [ABSTRACT FROM AUTHOR]

The food insufficiency, high costs and unreliable availability of healthy, nutritious food have led to the pursuit of alternative sources of nutritious, cheap and safe food such as wild edible vegetables (WEVs). Hence, the objective of this paper was to identify and obtain the ethno-nutritional uses of wild edible vegetables in Ogun waterside rural communities, Ogun State, Nigeria using appropriate standard procedures. The results revealed that the major plant parts utilized for various culinary and nutritional purposes were the leaves, seeds, stems, fruits, bulbs and rhizomes. The most used WEVs as raw vegetables or cooked soups were Vernonia amygdalina (0.77), Talinum triangulare (0.72), Telfairia occidentalis (0.67) and Corchorus olitorius (0.62) as evident from the values of the relative frequency of citation. In this study, 56.5% of the vegetables cited were consumed freshly or cooked as soups, while 26% are used as spices or processed into condiments to impart food flavour, aroma and taste of their foods. Also, 17.4% of these plant species had multiple edible uses. Information obtained on WEVs may be useful in identifying their potential nutritional uses and increasing dietary diversity as valuable food sources if sustainably cultivated which could become a crucial approach to tackling food insecurity.

Abstract Background Assessment of wild edible vegetables (WEVs) from the ethnobotanical approach is a significant key to understanding indigenous knowledge systems. The available literature has revealed a tremendous decline in knowledge of WEVs over the last few decades. The main purpose of this study was to document and analyse the traditional knowledge of WEVs among the two major ethnic groups of Mizoram regarding their use and the diversity associated with the importance of traditional medicines. Secondly, a market survey will be conducted to determine the status of available WEVs. Methods This study conducted an ethnobotanical survey among 72 informants through semi-structured interviews and questionnaires besides direct field observations. The documented data were quantitatively analysed using various ethnobotanical indices, including Informant’s consensus factor (ICF), Fidelity level value (Fl), and Direct matrix ranking (DMR). A marketing survey was conducted in the Bara Bazar, Mizoram's most prominent local market. A total of 38 vendor informants were interviewed to observe and collect the price of commonly sold WEVs. Results A total of 70 WEVs, distributed in 58 genera under 36 families, were documented and identified. Of these, 33 WEVs were of medicinal importance. Leafy vegetables were documented as the most frequently consumed parts (55.71%). The majority (44.29%) of the plants documented were consumed in fried form. The highest level of agreement among informants for food used categories was observed for plants combined with dry fish (ICF = 1). The Informant’s consensus factor (ICF) of disease categories ranges from 0.75 to 1, with the highest being reported for convulsion (ICF = 1), sleep inducer (ICF = 1), and antiseptic (ICF = 1). Picria fel-terrae was the most preferred plant for hypertension treatment (100% FL). Direct matrix ranking (DMR) indicated that Dysoxylum excelsum was highly utilized by the inhabitant for multipurpose species (DMR = 64). Jaccard similarity index (JI) between the two ethnic groups was revealed at 1.26. Forty-seven WEVs were found to be commercialized in the Bara Bazar market, Aizawl, with a price range from 0.1 to 2.4 USD. Ensete superbum was reported as near threatened per the IUCN Red List of Threatened Species. Conclusion This work highlighted the importance and rich diversity of WEVs in Mizoram, which are presently used among different age groups for food and medicine. Informants have good knowledge of WEVs, which was shared to a great extent among the inhabitants; this legacy of traditional culture must be conserved. This study further suggests a priority setting for conserving multipurpose WEVs in human-inhabited sites, investigating the recorded species' nutritional properties and pharmacological activities.

Background: Assessment of wild edible vegetables (WEVs) from the ethnobotanical approach is a significant key to understanding indigenous knowledge systems. The available literature has revealed a tremendous decline in knowledge of WEVs over the last few decades. The main purpose of this study was to document and analyse the traditional knowledge of WEVs among the two major ethnic groups of Mizoram regarding their use and the diversity associated with the importance of traditional medicines. Secondly, a market survey will be conducted to determine the status of available WEVs. Methods: This study conducted an ethnobotanical survey among 72 informants through semi-structured interviews and questionnaires besides direct field observations. The documented data were quantitatively analysed using various ethnobotanical indices, including Informant's consensus factor (ICF), Fidelity level value (Fl), and Direct matrix ranking (DMR). A marketing survey was conducted in the Bara Bazar, Mizoram's most prominent local market. A total of 38 vendor informants were interviewed to observe and collect the price of commonly sold WEVs. Results: A total of 70 WEVs, distributed in 58 genera under 36 families, were documented and identified. Of these, 33 WEVs were of medicinal importance. Leafy vegetables were documented as the most frequently consumed parts (55.71%). The majority (44.29%) of the plants documented were consumed in fried form. The highest level of agreement among informants for food used categories was observed for plants combined with dry fish (ICF = 1). The Informant's consensus factor (ICF) of disease categories ranges from 0.75 to 1, with the highest being reported for convulsion (ICF = 1), sleep inducer (ICF = 1), and antiseptic (ICF = 1). Picria fel-terrae was the most preferred plant for hypertension treatment (100% FL). Direct matrix ranking (DMR) indicated that Dysoxylum excelsum was highly utilized by the inhabitant for multipurpose species (DMR = 64). Jaccard similarity index (JI) between the two ethnic groups was revealed at 1.26. Forty-seven WEVs were found to be commercialized in the Bara Bazar market, Aizawl, with a price range from 0.1 to 2.4 USD. Ensete superbum was reported as near threatened per the IUCN Red List of Threatened Species. Conclusion: This work highlighted the importance and rich diversity of WEVs in Mizoram, which are presently used among different age groups for food and medicine. Informants have good knowledge of WEVs, which was shared to a great extent among the inhabitants; this legacy of traditional culture must be conserved. This study further suggests a priority setting for conserving multipurpose WEVs in human-inhabited sites, investigating the recorded species' nutritional properties and pharmacological activities. [ABSTRACT FROM AUTHOR]

Abstract Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl district representing the major ethnic groups, namely Hmar and Paihte. Information was collected on different types of wild edible vegetables ethnic food, as prepared and consumed by the local people. Twenty-four types of traditional food recipes were documented according to their seasonal availability, and the affinities of choices in food consumption are comparable among the two ethnic groups. It was also reported that wild edible vegetables play a significant role in safeguarding food security and improve nutrition in diets. The present work documents the wild edible vegetables used traditionally by two ethnic groups of Mizoram for various recipes and highlights the necessity of conserving such traditional knowledge besides throwing light on their economic potential. The study suggests that future investigation be carried out to evaluate the nutritional and bioactive properties of wild edible vegetables.

Exploration of ethnic traditional food recipes has an immense contribution to the preservation and sustainability of traditional food habits and culture. The main objective of this study was to explore and document traditional food recipes prepared from wild edible vegetables among two ethnic groups of Mizoram, Northeast India. The method employed for this study was mainly based on a household survey; randomly selected 35 households in Aizawl district representing the major ethnic groups, namely Hmar and Paihte. Information was collected on different types of wild edible vegetables ethnic food, as prepared and consumed by the local people. Twenty-four types of traditional food recipes were documented according to their seasonal availability, and the affinities of choices in food consumption are comparable among the two ethnic groups. It was also reported that wild edible vegetables play a significant role in safeguarding food security and improve nutrition in diets. The present work documents the wild edible vegetables used traditionally by two ethnic groups of Mizoram for various recipes and highlights the necessity of conserving such traditional knowledge besides throwing light on their economic potential. The study suggests that future investigation be carried out to evaluate the nutritional and bioactive properties of wild edible vegetables. [ABSTRACT FROM AUTHOR]

Wild edible plants have been utilized by indigenous communities since time immemorial. Vhavenda situated in the Vhembe District Municipality of South Africa are no exception to the utilization of wild edible plants. This study reports on traditional preparation and preservation methods of selected wild edible vegetables. A total of 160 respondents of different ages were consulted and interviewed through semi-structured interviews. Forty-six wild edible vegetables were listed during the current survey and ten most cited vegetables were considered for the purpose of this report. Results on the preparation methods revealed that locals prefer dishes of combined vegetables (e.g. Cloeme gynandra and Amaranthus dubius). Leaves were the most used part as compared to other plant parts. In some preparation methods, all edible parts can be mixed together to make a delicious relish to accomplished maize-based diets of the respondents. An example of the Vhavenda cuisine is "bovhola" which is prepared from leaves, flowers, fruits of Curcubita pepo and leaves of Momordica foetida or Momordica charantia. Further study to determine the nutritional values of the prepared Venda cuisines is recommended. [ABSTRACT FROM AUTHOR]

Polyunsaturated fatty acids play an important role in human nutrition, being associated with several health benefits. The analyzed vegetables, in spite of its low fat content, lower than 2%, present a high proportion of polyunsaturated fatty acids of n-3, n-6 and n-9 series, such as α-linolenic, linoleic and oleic acids, respectively. Wild edible plants contain in general a good balance of n-6 and n-3 fatty acids. The present study tries to contribute to the preservation and valorization of traditional food resources, studying the fatty acids profile of 20 wild vegetables by gas-liquid chromatography with flame ionization detection. Results show that species in which leaves are predominant in their edible parts have in general the highest polyunsaturated fatty acid/saturated fatty acid ratios: Rumex pulcher (5.44), Cichorium intybus (5.14) and Papaver rhoeas (5.00). Due to the low n-6/n-3 ratios of the majority of the samples, they can be considered interesting sources of n-3 fatty acids, especially those with higher total fat amount, such as Bryonia dioica, Chondrilla juncea or Montia fontana, with the highest contents of α-linolenic acid (67.78, 56.27 and 47.65%, respectively). The wild asparaguses of Asparagus acutifolius and Tamus communis stand out for their linoleic acid content (42.29 and 42.45%, respectively). All these features reinforce the interest of including wild plants in diet, as an alternative to the variety of vegetables normally used. [ABSTRACT FROM PUBLISHER]