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The native communities of the Indian Himalayan Region are largely dependent on plant resources for their sustenance. Among the economically important plants, wild edibles are consumed as raw, roasted, boiled, fried, cooked or in the form of oil, spice and seasonal material i.e., jams and pickles. The local communities have rich knowledge base indigenous uses and traditional practices, but require proper documentation for their long time conservation. The present study is an attempt to assess the wild edibles of Pangi valley, located in Chamba District of Himachal Pradesh. Total 124 wild edibles, representing 68 genera and 41 families were recorded. Of these, 09 species were represented by trees, 33 shrubs, 77 herbs, 1 fern and 03 fungi. Of the total species, 63 species were native, 10 near endemic, 03 endemic and other are non-native to the Indian Himalayan Region. Various parts namely, whole plants, stem, rhizome, tuber, bark, aerial part, leaves, flowers, fruits, roots, etc. were used by tribal communities in various forms. Over utilization and habitat degradation may result in local extinction. Therefore, for the conservation of these species, studies on habitat ecology, development of conventional and in vitro propagation protocols; introduction in the natural habitats and awareness among the tribal communities have been suggested.

international journal of chemical studies

Diversity, distribution and indigenous uses of wild edible plants used by the tribal community (Pangwal) in Pangi valley, Chamba of Himachal Pradesh, North- Western Himalaya