Exploration of Wild Edible Plants Used as Food by Gaddis-A Tribal Community of the Western Himalaya

Table 3

Wild edible plants used by Gaddi tribes during migration in March-April months from Khanyara region (Dharamshala) district Kangra.

Family	Botanical name	Common name	Local name	Time of availability	Habit	Mode of use
Aspidiaceae	Diplazium esculentum (Retz.) Sw.	Lingad	Kasrod	April–July	Fern	Aerial part, used as vegetable and pickle
Asparagaceae	Asparagus gracilis Royle.	Sparrow grass	Grass	March-April	Herb	Aerial part, used as vegetable and pickle
Caryophyllaceae	Stellaria peniculata Edgew.	Cheekweed	Saag	March-April	Herb	Aerial part, used as vegetable
Crucifereae	Nasturtium montanum Wall.	Water cress	Chunali	March-April	Herb	Aerial part, used as vegetable
Ericaceae	Rhododendron arboreum Sm.	Burans	Chhihu	February–April	Shrub or small tree	Flower, used as chutney
Fabaceae	Bauhinia variegata Linn.	Krali	Krali	February-March	Tree	Flower, used as vegetable and pickle
Lamiaceae	Mentha arvensis Linn.	Mint	Jangli pudeena	March–August	Herb	Aerial parts, used as chutney
Moraceae	Ficus auriculata Lour.	Triamblu	Triamblu	April–June	Herb	Aerial parts, used as chutney
	Ficus palmata Forssk.	Fegda	Fakuda	April–June	Tree	Fruit, used as fruit
Polygonaceae	Rumex nepalensis Spreng.	Albal	Albal	April–June	Herb	Leaves, used as vegetable
Rosaceae	Fragaria indica (Ander) Deolf.	Strawberry	Laddu	April–June	Herb	Fruit, used as fruit
	Rubus ellipticus Sm.	Himalayan strawberry	Aakhein	March–June	Shrub	Fruit, used as fruit
Urticaceae	Gerardiana diversifolia Linn.	Bichubuti	Ain	March–May	Herb	Leaves, used as vegetable