Wild edible plants of jammu and kashmir state – an ethno-botanical study

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Journal name: Ancient Science of Life
Original article title: Wild edible plants of jammu & kashmir state – an ethno-botanical study
The ANSCI is a peer-reviewed, open-access journal focused on Ayurveda and traditional medicines. It publishes original research, reviews, and literary studies linking traditional knowledge with modern science, covering disciplines like botany, ethnomedicine, pharmacology, and clinical research.
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Original source:

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Author:

T. N. Srivastava


Ancient Science of Life:

(A quarterly multi-disciplinary scientific research journal in Ayurveda)

Full text available for: Wild edible plants of jammu & kashmir state – an ethno-botanical study

Year: 1988

Copyright (license): CC BY-NC-SA


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Summary of article contents:

Introduction

The study conducted by T. N. Srivastava focuses on the wild edible plants of Jammu and Kashmir, gathering vital information from local communities including the Gujar and Bakarwala tribes, along with other village inhabitants. The research aims to document the various uses of these plants in their daily lives, specifically as food, medicine, and for religious and social customs. In total, the paper identifies 109 wild edible plant species that are utilized for their nutritional value, detailing their botanical names, local names, origins, and methods of consumption.

Ethno-Botanical Importance of Wild Edible Plants

One significant aspect highlighted in the study is the role of wild edible plants in local diets, particularly in regions where access to commercial foods may be limited. The plants serve not only as a source of nutrition but also as components of cultural identity and heritage. The research lists various species, their parts used (such as roots, leaves, and fruits), and diverse consumption methods ranging from raw eating to cooking and pickling. This traditional knowledge underscores the sustainability and ecological significance of these plants, as they contribute to the dietary diversity essential for health in rural communities.

Conclusion

In summary, the research on the wild edible plants of Jammu and Kashmir reveals the deep connection between local communities and their natural environment. The documentation serves as a crucial resource for understanding dietary practices, as well as recognizing the importance of preserving traditional knowledge and biodiversity. This revitalization of ethno-botanical studies could play a significant role in food security and cultural preservation, ensuring that future generations retain access to both nutritional knowledge and the rich ecological heritage of the region.

FAQ section (important questions/answers):

What is the focus of the ethno-botanical study conducted in Jammu and Kashmir?

The study focuses on 109 species of wild edible plants used by primitive societies, including their local names, parts used, and methods of consumption, highlighting their importance in food and medicinal practices.

What types of communities were involved in the research for wild edible plants?

The research involved gathering information from various communities, including the Gujar, Bakarwals, and other inhabitants from remote areas and villages not significantly exposed to modernization.

How was information about wild edible plants collected during the study?

Information was collected through detailed ethno-botanical surveys conducted in various regions of Jammu and Kashmir, involving the collection and identification of plant specimens, which were then deposited in a herbarium.

What kind of uses do local communities have for wild edible plants?

Local communities utilize these plants for diverse purposes such as food, medicine, and religious customs, consuming them raw, cooked, or processed in various traditional recipes and practices.

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Wild edible plants of jammu and kashmir state – an ethno-botanical study”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Soup:
Soup is a liquid dish often made by boiling ingredients such as vegetables, meat, or grains in water or broth. In the context of wild edible plants from Jammu and Kashmir, various species can be used to create nutritious soups, highlighting the region’s dependence on local flora for sustenance and culinary practices.

2) Medicine:
Medicine refers to substances or practices used to diagnose, treat, or prevent illnesses. The ethno-botanical study emphasizes the role of wild edible plants not only as food but also as traditional remedies among local communities, demonstrating the integral relationship between culture and healthcare in Jammu and Kashmir.

3) Emblica officinalis:
Emblica officinalis, commonly known as Indian gooseberry, is a medicinal plant valued for its health benefits. It is utilized in various forms such as raw consumption and pickling, providing nutritional benefits and serving a role in traditional remedies for digestion and overall wellness in Jammu and Kashmir.

4) Nelumbo nucifera:
Nelumbo nucifera, known as the lotus, is revered for its beauty and medicinal properties. It is used in various forms, including raw and cooked, showcasing its versatility in local diets. This plant is significant in cultural practices and traditional dishes among the communities of Jammu and Kashmir.

5) Cordia dichotoma:
Cordia dichotoma is a wild edible plant whose fruits are consumed for their nutritional value. In local traditions, this plant signifies the importance of utilizing natural resources for sustenance. Its inclusion in studies reflects the community's deep connection with edible flora and their sustainable practices.

6) Punica granatum:
Punica granatum, or pomegranate, is recognized for its rich flavor and health benefits. Widely used in fresh form and for making juices, it illustrates the integration of wild fruits into everyday diets, supporting the nutritional needs of communities in Jammu and Kashmir through traditional food practices.

7) Aegle marmelos:
Aegle marmelos, commonly known as bael, is a wild fruit significant for both nutritional and medicinal uses. Employed in homemade remedies, it reinforces the traditional knowledge of utilizing plants effectively. Its various uses in food and medicine demonstrate the diversity of wild flora in Jammu and Kashmir.

8) Nymphaea alba:
Nymphaea alba, or white water lily, is cherished for its edible parts and is used in local dishes. It symbolizes the connection between nature and sustenance in traditional cuisines of Jammu and Kashmir, emphasizing the ethnic appreciation of aquatic plants for their culinary contributions.

9) Nymphaea:
Nymphaea refers to the genus of water lilies which includes multiple species, some of which are integral to local diets. These plants are often utilized for their tender edible parts, showcasing the diversity of wild edible plants and the resourcefulness of local communities in Jammu and Kashmir.

10) Science (Scientific):
Science represents the systematic study of the natural world, grounded in observation and experimentation. In this context, the study of ethno-botany symbolizes the intersection of traditional knowledge and scientific inquiry, highlighting how indigenous communities in Jammu and Kashmir leverage local flora for food and medicine.

11) Gupta (Guptā):
Gupta likely refers to researchers or contributors to the ethno-botanical studies of Jammu and Kashmir. Their work acknowledges the role of local communities and their traditional knowledge regarding the use of wild edible plants, important for understanding the region's diverse ecological and cultural landscape.

12) Amlok:
Amlok is the local name for Emblica officinalis. Its importance in traditional diets and remedies is emphasized in the paper, representing the crucial intersection of culture and botany in Jammu and Kashmir. This knowledge is integral to preserving the heritage of plant-based nutrition among indigenous peoples.

13) Cura (Curā, Cuṟā, Cuṟa):
Chura refers to a specific plant or dish in the regional context, possibly associated with local culinary practices. It denotes the importance of certain wild plants in the everyday lives of people in Jammu and Kashmir, emphasizing food diversity and the cultural significance of indigenous ingredients.

14) Suma (Sumā, Sūma):
Suma can signify a local edible plant or food item. Its relevance showcases the rich biodiversity of Jammu and Kashmir’s flora and the reliance on native species in local diets. This emphasizes the nutritional and cultural roles of such plants in traditional cooking practices.

15) Rubu:
Rubu might refer to a local term related to either a plant or a food item used in traditional cooking. The significance of such terminologies reflects the connection between language, culture, and botany, highlighting the local knowledge system regarding plant usage in Jammu and Kashmir.

16) Amla (Amlā, Āmlā):
Amla is another name for Emblica officinalis, known for its high vitamin C content and health benefits. This fruit is consumed both raw and in processed forms, underlining its significance in the diet and traditional medicine of the Jammu and Kashmir region, respected for its nutritional values.

17) Hand:
Hand embodies the human element in traditional practices, signifying manual preparation and consumption of wild edible plants in Jammu and Kashmir. It emphasizes the importance of skill and knowledge in harvesting and utilizing local flora as a food source, showcasing cultural traditions that endure through generations.

18) Ghi (Ghī, Ghee):
Ghee is clarified butter, integral to South Asian cooking, often used for frying and enhancing the flavor of various dishes. In the context of wild edible plants, it may complement local vegetarian dishes, showcasing the traditional culinary practices and the cultural significance of fats in the region's foods.

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