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Foraging for the future: traditional culinary uses of wild plants in the Western Himalayas-Kashmir Valley (India).

التفاصيل البيبلوغرافية
العنوان: Foraging for the future: traditional culinary uses of wild plants in the Western Himalayas-Kashmir Valley (India).
المؤلفون: Hassan M; Department of Ethnobotany, Institute of Botany, Ilia State University, 0105, Tbilisi, Georgia.; Alpine Institute of Management and Technology, Dehradun, Uttarakhand, 248007, India., Mir TA; Centre of Research for Ethnobotany, Government Model Science College, Jiwaji University, Gwalior, 474009, India.; Faculty of Botany and Forestry, BFIT Group of Institutions, Dehradun, Uttarakhand, 248007, India.; IUCN, Gland, Switzerland., Jan M; Centre of Research for Ethnobotany, Government Model Science College, Jiwaji University, Gwalior, 474009, India.; Faculty of Botany and Forestry, BFIT Group of Institutions, Dehradun, Uttarakhand, 248007, India.; IUCN, Gland, Switzerland., Amjad MS; Department of Botany, Women University of Azad Jammu and Kashmir Bagh, Bagh, 12500, Pakistan. malikshoaib1165@yahoo.com.; Birmingham Institute of Forest Research, University of Birmingham, Birmingham, B15 2TT, UK. malikshoaib1165@yahoo.com., Aziz MA; Department of Environmental Sciences, Informatics, and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172, Venezia, Italy.; University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042, Pollenzo, Bra, Italy., Pieroni A; University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042, Pollenzo, Bra, Italy.; Department of Medical Analysis, Tishk International University, Erbil, Kurdistan, 44001, Iraq., Vitasović-Kosić I; Division of Horticulture and Landscape Architecture, Department of Agricultural Botany, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000, Zagreb, Croatia., Bussmann RW; Department of Ethnobotany, Institute of Botany, Ilia State University, 0105, Tbilisi, Georgia.; Department of Botany, State Museum of Natural History, 76133, Karlsruhe, Germany.
المصدر: Journal of ethnobiology and ethnomedicine [J Ethnobiol Ethnomed] 2024 Jul 13; Vol. 20 (1), pp. 66. Date of Electronic Publication: 2024 Jul 13.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Biomed Central Country of Publication: England NLM ID: 101245794 Publication Model: Electronic Cited Medium: Internet ISSN: 1746-4269 (Electronic) Linking ISSN: 17464269 NLM ISO Abbreviation: J Ethnobiol Ethnomed Subsets: MEDLINE
أسماء مطبوعة: Original Publication: [London] : Biomed Central, [2005]-
مواضيع طبية MeSH: Plants, Edible*/classification , Ethnobotany*, India ; Humans ; Cooking ; Knowledge ; Fruit ; Male ; Vegetables ; Female ; Himalayas
مستخلص: Background: In the intricate tapestry of food security, wild food species stand as pillars, nourishing millions in low-income communities, and reflecting the resilience and adaptability of human societies. Their significance extends beyond mere sustenance, intertwining with cultural traditions and local knowledge systems, underscoring the importance of preserving biodiversity and traditional practices for sustainable livelihoods.
Methods: The present study, conducted between February 2022 and August 2023 along the Line of Control in India's Kashmir Valley, employed a rigorous data collection encompassing semi-structured interviews, focus group discussions, and specific field observations facilitated through a snowball sampling technique.
Results and Discussion: The comprehensive inventory includes 108 edible plant and fungal species from 48 taxonomic families, with Rosaceae (N = 11) standing out. Young and soft leaves (N = 60) are an important component of various culinary preparations, with vegetables (N = 65) being the main use, followed by fruits (N = 19). This use is seasonal, with collection peaks in March-April and June-August (N = 12). The study also highlights the importance of use value (UV), with Portulaca oleracea standing out as the plant taxon (UV = 0.61), while Asyneuma thomsoni has the lowest use value (UV = 0.15). Many species such as Senecio chrysanthemoides, Asperugo procumbens, Asyneuma thomsoni, and Potentilla nepalensis were classified as new for gastronomic use. Furthermore, the study underlines the great cultural importance of mushrooms such as Morchella esculenta and Geopora arenicola in influencing social hierarchies within the community. However, the transmission of traditional knowledge across generations is declining in the region. At the same time, the conservation of endangered plant species on the IUCN Red List, such as Trillium govanianum, Taxus wallichiana, Saussurea costus, and Podophyllum hexandrum, requires immediate attention.
Conclusion: Conservation measures should be prioritized, and proactive remedial action is needed. Further research into the nutritional value of these edible species could pave the way for their commercial cultivation, which would mean potential economic growth for local communities, make an important contribution to food security in the area under study, and contribute to scientific progress.
(© 2024. The Author(s).)
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فهرسة مساهمة: Keywords: Edible fungi; Ethno-gastronomy; Kashmir Valley; Traditional knowledge; Wild vegetable
تواريخ الأحداث: Date Created: 20240713 Date Completed: 20240713 Latest Revision: 20240716
رمز التحديث: 20240716
مُعرف محوري في PubMed: PMC11245826
DOI: 10.1186/s13002-024-00707-7
PMID: 39003490
قاعدة البيانات: MEDLINE
الوصف
تدمد:1746-4269
DOI:10.1186/s13002-024-00707-7