Wild edible vegetables of India: nutritional and ethnobotanical insights

Abstract

Wild edible vegetables (WEVs) constitute an understudied resource that forms part of agrobiodiversity and can help ensure food security and dietary diversity in India. This paper provides an overview of the ethnobotanical and nutritional properties of WEVs found in different ecological zones in India, based on studies from peer-reviewed scientific publications and ethnobotanical documentation, as well as field visits during the Ran Bhaji Mahotsav in Maharashtra, where native communities showcase their wild vegetable varieties. The review highlights that numerous WEV species are rich sources of essential micronutrients, antioxidants, bioactive phytochemicals, and dietary fiber often demonstrating nutritional values comparable to or higher than commonly cultivated vegetables. These plants are valuable not only for their nutritive value but are also essential ingredients in the diets, medicines, and livelihoods of rural and tribal populations. Degradation of natural habitats, shift in taste preferences, and loss of indigenous knowledge are some of the reasons for their declining importance and need for preservation. The scientific study of WEVs and incorporation into sustainable harvest practices will result in more diverse diets.