KATHMANDU UNIVERSITY JOURNAL OF SCIENCE, ENGINEERING AND TECHNOLOGY VOL. 9, No. I, July, 2013, 106-126 WILD EDIBLE PLANT RESOURCES USED BY THE MIZOS OF MIZORAM, INDIA 1 1 A. Kar*, 2D.Bora, 3S. K. Borthakur, 1N. K. Goswami, 1D. Saharia The Energy and Resources Institute, Northeastern Regional Centre, Guwahati-36, India 2 North Eastern India Ayurveda Research Institute (NEIARI), Guwahati-28, India 3 Department of Botany, Gauhati University, Guwahati-14, India *Corresponding address:ashishvision10@rediffmail.com Received 21 January, 2013; Revised 03 May, 2013 ABSTRACT The present communication deals with the wild edible plant resources of Mizo people. Study documented botanical name, family, local name, parts used and mode of preparation along with their parts sold in the local market and their prevailing prices. A total of 279 plant species belonging to 100 families were reported from the study area and out of these 35 species are sold in the market (Bara bazar). Present finding suggest further investigation on nutritional and commercial aspects, pharmacological prospects and conservational needs. Keywords: Wild edible plants, Mizo tribe, Bara bazar, Mizoram INTRODUCTION Mizoram lies between 21˚58' & 24˚35' N latitude and 92˚15' & 93˚29'E longitude spread over 21,081 sq.kms area. The state is bordered by Chin Hills of Myanmar in the east, Chittagong hills of Bangladesh and Tripura state in the west, Manipur state and Cachar district of Assam in the north and on the south Arakan hill ranges of Myanmar. Mizoram is a hilly state, average altitude ranges from 330m - 2140m with subtropical to temperate climate and fall under Assam phytogeographical region. Many tributaries of the state are traversing through innumerable hill ranges. State experience heavy to moderate rainfall and maximum annual rainfall ranges 2000-3200 mm, high humidity, cold winter and temperature ranging in between 12˚C - 30˚C. Soil type of the state varies from sandy loam, clayey loam to clay. All these factors have influenced the physiography and climate of the state. Such a diverse topography and climate have favoured the occurrence of rich flora and fauna in various forest type [1]. State is covered with 90.68% forest cover of its total geographical area and these forest harbours 2200 flowering plant species [2]. The state is inhabited by 94.7 percent tribal populations and since time immemorial they have been dependent on forest for their livelihood and day to day activities and generated, a strong base of traditional knowledge which they passed on from generation to generation. This knowledge is based on their needs, instinct, observation, trial and error and long experiences. Traditional knowledge is providing them food security and materials for shelter, ritual and healthcare system. Traditional Mizo food mostly comprises of boiled, stewed, smoked, steamed, or fermented form and even meat and fish are also consumed in boil form. Mizo food also comprises of certain leafy vegetables, fresh as well as preserved through smoking, such as mustard leaves (antam), pumpkin leaves (maian), beans leaves (behlawi), varieties of bamboo shoot (mautuai, rawtuai), fermented soya beans (bekang), fermented lard (sa-um) and dried fish chutney with green chilly. Bamboo shoot is generally used as a souring agent. Fermented soya bean popularly known as bekang is a significant ingredient, used to create a pungent aroma in various dishes, also used as a pickle or used to make chutneys [3]. Pig meat is the second famous dish after dog meat for Mizo people [4]. Bai is a popular dish of Mizo, made from boiling spinach with pork and bamboo shoots and served with rice with green 106 chilli. Vawksa Chhum (boiled pork) is made with spinach and cabbage. Sawchair is another common dish, made of rice and cooked with pork or chicken [5]. Boiled dish is a common item and spinach is the most common amongst the boiled dishes [6]. Wild food plants always overlooked when compared to domesticated food plant sources. Since, wild edible plants are freely accessible within natural habitats, indigenous people have knowledge on how to gather and prepare food items from these wild plant resources [7]. According to Abermound, about one billion people in the world use wild foods (mostly from plants) on a daily basis [8]. According to Jaenicke and Hoschle-Zeledon, over 50 percent of the world’s daily requirement of proteins and calories are obtained from only three crops wheat, maize and rice [9]. The dependence on a few domesticated species limits dietetic diversity and leads to over dependence on limited resources. In contrast, ethno botanical investigations on Wild edible plants suggest that more than 7,000 species have been used for food in human history [10]. In countries like China, India, Thailand and Bangladesh hundreds of wild edible plants are still consumed along with domesticated species [11]. In India 600 wild edible plants species have been documented [12].These figures show the intimate link between wild edible plants and the diets of many people, hence wild edibles can be considered to be useful resources in terms of food security. In addition to their roles in food security, many wild edible plants are acknowledged for their medicinal, cultural, forage and economic values [13, 14, 15, 16]. Wild edible plants play an important role as a source of energy and micronutrients [17, 18]. A study on the dietary value of eight wild edibles in Iran and India also showed the presence of sodium, calcium, potassium, iron, zinc, protein, and fat in a ratio comparable to that found in cultivated plants [8]. Many wild leafy vegetables of Poland are also reported for their rich source of vitamin C, natural antioxidants, carotenoids and folic acid [19].Generally, the information available from the nutritional analysis of wild edible plants shows their potential contribution to dietetic diversity and food security. Works have been carried out on wild edible fruits and vegetables of Mizoram [20], on edible plants of Mizoram [21], on Crotalaria tetragona flowers sold by the tribal communities in local markets [22], on ethno-medicinal uses of wild edible fruits among the Mizo tribes [23], on ethno botanical and agro-ecological studies on genetic resources of food plants in Mizoram state [24]. Scrutiny of literature revealed that scanty and sporadic works have been carried out on wild edible plants of Mizoram and very less reports available on market value of wild edible plants of Mizoram. Therefore, present investigation has been carried out with the objectives to find out the wild edible plant resources of Mizoram and to document wild edible plants sold in the Bara bazaar of Aizawl city along with prevailing market prices of these wild edibles. MATERIALS AND METHODS Field work was carried out during February 2010 to October 2012 by frequently visiting the different places of Mizoram (fig.1) to record the wild edible plants used by the Mizos. Local name of the plant, parts used and the method of preparation were noted down during field work. Plants/parts were brought to laboratory and herbarium specimens were prepared following standard herbarium technique [25]. Specimens were deposited in the Herbarium of Department of Botany, Gauhati University (GUBH), Guwahati. Plants were identified using relevant literature [26, 27], and confirmed in Assam Herbarium, BSI, Shillong. Market survey was carried out in Bara bazaar of Aizawl city taken as reference point. Thirty three market vendors (key informants) of different age groups (15-75 years) were taken as the sample group for the study and consulted for the information with respect to type of edible plants, sources, and their uses along with the market price. 107 Figure1 Location map of the study area 108 RESULTS AND DISCUSSION The wild edible plants reported during the study period have been enumerated in table 1 with their botanical name arranged alphabetically along with family, local name, parts used and mode of uses. The present investigation includes 279 plant species belonging to 100 families. Out of 100 families, 02 families belongs to Pteridophytes, 02 families belongs to Gymnosperms. Angiosperm is represented by 96 families comprising of 13 families of monocotyledon, 83 families of dicotyledons. Among dicotyledon, Euphorbiaceae (11 species) and in monocotyledon Araceae (9 species) are the dominant families. The dominant genera of wild edible plants among the dicotyledons are Garcinia and Sterculia (each with 6 species), and among the monocot Calamus (with 3 species) is the dominant one. Wild edible plant sold in the Bara bazaar, Aizawl are presented in the table 2 with their botanical name, parts sold and the market prices. Out of 35 species of wild edible plants sold in the Bara bazar plant parts, represented with leaves of 16 species, fruit 9 species, shoots 3 species, inflorescence 2 species, stem pith 1 species, rhizome 1 species, stem and leaf 1 species, inflorescence and stem pith 1 species, shoot and fruit 1 species. The 279 wild edible plants have been categorized into 19 groups viz. fruit (85 species), shoot (30 species), leaf (65 species), flower (11 species), stem (2 species), stem pith (2 species), rhizome (7 species), petiole (3 species), inflorescence (2 species), tuber (1 species),whole plants (4 species), seeds (8 species), kernel (5 species), vegetative bud (1 species), peduncle (2 species), root (3 species), receptacle (1 species), twig (2 species) and corm (1 species).Out of 279 species 21 species are eaten fried, 110 species eaten boiled, 16 species eaten as chutney, 16 species eaten as roasted item, 7 species used as condiment,1 species in curry, 2 species as cold drink, 3 species first burned and eaten, 2 species in pickle, 5 species in flavouring agent, leaves of 1 species used to ferment soyabean, 2 species as spice, 1 species in masticatory, 2 species as salad, 2 species as substitute of coffee, 1 species as substitute of milk in tea, ripe fruit (78 species), 37 species prepared with meat, 7 species prepared with dry fish, 20 species prepared with fish, and 4 species prepared with lentil. It has been observed that wild edible plant species like Clerodendrum colebrookianum, Colocasia esculenta, Eryngium foetidum, Hibiscus sabdarifa var.sabdarifa, Musa balbisiana, Parkia roxburghii, Solanum gilo, Spilanthes clava have much market demand and species like Bruinsmia polysperma, Gnetum gnemon, Livistona chinensis, Maranta dichotoma, Marsdenia maculata, Persea americana and Zingiber officinale (inflorescence) are always fetch a good market value for their limited production in the state or their availability only in a particular season in Bara bazar of Aizawl. According to the United States Department of Agriculture (USDA) food database, the leaves of the cow pea plant have the highest percentage of calories from protein among vegetarian foods [28].This support the rich food value in Mizo dish as cow pea leaves is used as boiled vegetable by the Mizos. Traditional food habits of Mizos such as boiling, steaming and eating raw vegetables are considered good for health as for example consumption of boiled Clerodendrum colebrookianum shoot is popular among Mizos and it minimize high blood pressure therefore, incidence of high blood pressure is very low among Mizo [29].The knowledge and mode of utilization of wild edible plants varies from place to place in Mizoram. Forests of Mizoram are exposed to various anthropogenic disturbances e.g. shifting cultivation, timber extraction, fuel wood collection, industrialization and urbanization in some parts of state[1].The findings suggest further investigation on nutritional aspects, cultivation techniques, conservational strategies and needs, market prospect and medicinal properties of the reported wild edible plant species. These may bring to light one or other new food plants from wild sources. 109 Table 1: Wild edible plant resources of Mizoram Sl no. Scientific name [Family] Local name 1. Acacia farnesiana(L) Wild Khanghu [Mimosaceae] 2. Acacia pennata Wild. Khanghu [Mimosaceae] 3. Acacia pruinescens Kurz. Khang-pawl [Mimosaceae] 4. Acacia sinuata (Lour.) Khang-thur Merrill [Mimosaceae] 5. Aeshynanthus maculata BawlteLindl. [Gesneraceae] hlan-tai 6. Albizzia lebbeck (L.) Benth Thing[Mimosaceae] chawke 7. Allium hookeri Thw. Pu-run-jung [Liliaceae] 8. Alphonsea lutea (Roxb.) Zawngbalhl Hook. f. & Thomson a-rah-techi [Annonaceae] 9. Alphonsea ventricosa Thei-vawk(Roxb)Hook.f. ek [Annonaceae] 10. Alpinia nigra (Gaertn.)Burtt Khui-jik [Zingiberaceae] 11. Alternanthera sessilis Nghate-ril (Linn.) R.Br. ex DC. [Amaranthaceae] 12. Amaranthus spinosus Len-hling L.[Amaranthaceae] 13. Amaranthus viridis Hling nei lo L.[Amaranthaceae] 14. Amomum dealbatum Ai-du Roxburgh [Zingiberaceae] 15. 16. 17. 18. 19. 20. Amorphophallus paeonifolius (Dennst.) Nicolson [Araceae] Antidesma acidum Retzius [Euphorbiaceae] Aphananthe cuspidata (Bl.) Planch [Ulmaceae] Aporusa octandra (Buch.Ham. ex D.Don). A.R.Vickery [Euphorbiaceae] Aralia racemosa var. foliosa Vict. & Rousseau [Araliaceae] Arenga pinnata (Wurmb) Parts used Tender fruit Shoot Mode of use Fresh fruits are eaten fried with green chilli Shoots are eaten boiled Leaves Leaves eaten in chutney Leaves & Seeds Flower Leaves are eaten boiled. Seeds roasted with salt Flowers eaten with meat Young shoots Root & Leaves Fruit Shoots are eaten boiled Fruit Ripe fruits are edible Stem pith Stem piths are eaten fried Shoots Shoots eaten boiled Shoots Shoots eaten boiled Shoots Shoots eaten boiled Rhizome & Flower bud Roots eaten in chutney and leaves eaten as condiment Ripe fruits are edible Ba-telhawng Petiole & Corm Thurte-an Shoots Rhizome eaten in chutney and flower bud boiled with fish Petiole eaten with dry fish; burned corm smashed with salt and eaten with rice Shoots are eaten boiled Thei-seh-ret Fruit Ripe fruits are edible Chhawntual Tender leaves Tender leaves are eaten boiled Chimchawk Tender leaves Tender leaves are eaten boiled Thangtung Tender Tender leaves are eaten 110 Sl no. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. Scientific name [Family] Merr [Arecaceae] Arisaema speciosum (Wall.) Martius ex Schott. [Araceae] Artocarpus chama Buchanan-Hamilton [Moraceae] Artocarpus lacucha Buch.Ham. [Moraceae] Asparagus raeemosus (Willd.) Oberm [Liliaceae] Bauhinia purpurea Linn. [Caesalpiniaceae] Bauhinia variegata Linn. [Caesalpiniaceae] Berberis nepalensis (DC.) Spreng [Berberidaceae] Begonia barbata Wallich ex DC [Begoniaceae] Begonia roxburgnii (Miq.)A.DC [Begoniacea] Benincasa hispida (Thunb)Cogn. [Cucurbitaceae] Berginia ciliata (Haw.) Sternb [Saxifragaceae] Bischofia javanica Bl. [Euphorbiaceae] Blechnum orientale Linn. [Blechnaceae] Blumea lanceolaria (Roxb.) Druce [Asteraceae] Blumea pterodonta DC. [Asteraceae] Bruinsmia polysperma (C. B. Clarke) Steenis [Styraceae] Bursera serrata Wall.ex Colebr [Burseraceae] Calamus acanthospathus Griffith [Arecace] Calamus erectus Roxburgh [Arecaceae] Calamus tenuis Roxb. [Arecaceae] Callicarpa arborca Roxb. [Verbenaceae] Local name Parts used leaves Tel-hawng Rhizome Mode of use boiled Boiled rhizome water changes thrice and eaten Tat-kawng Fruits Seeds Ripe fruits edible, Roasted seeds eaten Thei-tat Fruit Ripe fruits are edible Arke-bawk Rhizome Rhizome are eaten boiled Vau-fa-vang Flower bud, Fruits Vaube Leaves, Flowers and Fruits Pual-eng Berry Flower bud and immature fruits are eaten boiled Leaves eaten boiled, immature fruit and flower eaten fried. Ripe fruits are edible Lalruangadar-nawhna Se-khupthur/Anthur Mai-pawl Leaves Leaves are used to prepare chutney Leaves eaten in chutney Khamdamd awi Khuang-thli Seed Vawm-ban Rhizome Fruits infusion used as cold drinks in summer Rhizome eaten boiled Buar-ze Leaves Leaves eaten boiled Buar-ban Leaves Leaves eaten boiled Thei-paling-kawh Fruits Ripe fruits are edible Bil Fruit Mit-perh Fruits Aril of ripe fruits are edible Ripe fruits are edible Hrui-phi Shoots and fruits Fruits, Shoots Leaves Flower Burned young shoots are edible Ripe fruits and burned young shoots are edible Leaves used to ferment soybean; Flower fried with Thil te Hnah-kiah Leaves Leaves Fruit Fruits Leaves are cooked with dry fish. Fruit cooked with duck meat Seed prepared as dal 111 Sl no. Scientific name [Family] Local name Parts used 42. Canarium strictum Roxb. [Burseraceae] Canavalia cathartica Thouars [Papilionaceae] Carallia brachiata (Lour.)Merr. [Rhizophoraceae] Carya laciniosa (Michx. f.) G. Don [Juglandaceae] Caryota mitis Lour. [Arecaceae] Caryota urens L. [Arecaceae] Cassia fistula Linn.[Caesalpiniaceae] Cassia occidentalis Linn.[Caesalpiniaceae] Cassia tora L. [Caesalpiniaceae] Castanopsis indica (Roxb.) A.DC.[Fagaceae] Celosia argentea L.[Amaranthaceae] Celtis australis L. [Cannabanaceae] Centella asiatica (L.) Urban [Apiaceae] Chimnobambusa callosa (Munro) Nakai [Poaceae] Chimnobambusa griffithiana (Munro) Nakai [Poaceae] Chlorophytum nepalense (Lindley) Baker Chrysophyllum lanceolatum (Bl.)DC. [Sapotaceae] Cinnamomum bejolghota (Buch.-Ham.) Sweet [Lauraceae] Cissus obovata Lawson [Vitaceae] Cissus repens Lamk. [Vitaceae] Citrus jambhiri Lush [Rutaceae] Citrus macroptera Beraw Fruits Fang-ra Tender pods Thei-ria Fruits Hnum-reuh Kernal of seeds Roasted kernel eaten Mei-hle Boiled pith are eaten Tum Apical tender pith Tender bud Phung-ril Flower Reng-an Leaves Fried fresh flower are eaten Boiled leaves are eaten Kelbe Se-hawr Tender leaves Nuts Boiled tender leaves are eaten Nuts are eaten Zo-ci Shoots Anku Fruits Shoots are boiled with lentil Ripe fruits are eaten Lam-bak Leaves Phar Shoots Phar Shoots Kep Leaves, inflorescence Fruits Leaves eaten boiled and Inflorescence eaten fried Ripe fruits are edible Thak-thingsuak Leaves Leaves are used as condiment in meat & fish Puar-peng Fruits Ripe fruits are edible Hrui-pawl Leaves Leaves are eaten boiled Ser Fruit Hatkora Fruit rind Immature fruits eaten as pickle Fruits cooked with lentil. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. Thei pabuan Mode of use meat Ripe fruits edible Tender pods fried and used as vegetable Ripe fruits edible Boiled tender bud are eaten Leaves are used to prepare chutney Tender shoots are cooked with meat Tender shoots are cooked with meat 112 Sl no. Scientific name [Family] Montrouz. [Rutaceae] Local name Parts used 64. Clerodendrum colebrookianum Walp. [Verbenaceae] Clerodendrum serratum (Linn.) Moon [Verbenaceae] Colocasia affinis Schott. [Araceae] Colocasia esculanta (L.) Schott. [Araceae] Phui-hnam Shoots Mode of use Fruit rind powder used as flavouring agent in curry Shoots are eaten boiled Lei dumsuak Leaves, flowers Leaves are eaten boiled and flowers are eaten fried Lep-lawp Leaves Conyza bonariensis (L.) Cronquist [Asteraceae] Cordia dichotoma G.Forst [Boraginaceae] Cordia fragrantissima Kurz.[Boraginaceae] Crinum asiaticum L. [Amaryllidaceae] Crotolaria juncea L. [Papilionaceae] Crotolaria tetragona Roxburgh ex Andrews [Papilionaceae] Curcumorpha longiflora (Wall.) Rao & Verma [Zingiberaceae] Cyathocalyx martabanicus Hook.f. & Thomson [Annonaceae] Daemonorops jenkinsianus (Griff.) Mart. [Arecaceae] Dendrocalamus giganteus Munro. [Poaceae] Dendrocalamus hamiltonii Nees & Arn. ex Murno [Poaceae] Dendrocalamus srtictus (Roxb.)Nees [Poaceae] Derris thyrsiflora Benth. Prain. [Papilionaceae] Dillenia indica L. [Dilleniaceae] Dillenia pentagyna Roxb. [Dilleniaceae] Buar-zen 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78. 79. 80. 81. 82. Kep-tum Leaves and petioles eaten boiled Leaves and Young leaves are eaten inflorescence with dry fish or as boiled Inflorescence eaten fried Leaves Leaves are used as boiled vegetable Tender Tender leaves eaten with leaves, fruits meat. Ripe fruits are edible Young leaves Young leaves are eaten with meat Leaves Leaves are eaten boiled Tum-thang Flower Tum-thang Leaves, flower Ai-thur Petiole Flower cooked with meat and fish Leaves are eaten boiled. Flowers are cooked with meat Petiole eaten boiled Hrei-rawt Fruits Ripe fruits are edible Raichhawk Shoots Fruits Tender shoots eaten boiled. Ripe fruits are edible Vai-mau Shoots Bal Muk-fang Muk-pui Phul-rua An-Kuang Hul-hu Kawr-thindeng Thing-se-lei Tender shoots are cooked with meat and fish Shoots Tender shoots are cooked with meat and fish also prepared pickle Shoots, Shoots cooked with meat. Seeds Roasted seeds are edible Young leaves Leaves are eaten boiled Fruits Fruits cooked with lentil Flower Flowers are eaten fried 113 Sl no. 83. 84. 85. 86. 87. 88. 89. 90. 91. 92. 93. 94. 95. 96. 97. 98. 99. 100. 101. 102. 103. Scientific name [Family] Dioscorea alata L. [Dioscoreaceae] Dioscorea belophylla Voigt ex Haines [Dioscoreaceae] Diospyros malabarica (Desr) Kostel[Ebenaceae] Diplazium esculentum (Retz) Sw. [Athyriaceae] Diplazium maxima (Don) C. Christens[Athyriaceae] Docynia indica Decne [Rosaceae] Dracaena spicata Roxb. [Dracaenaceae] Duabanga grandiflora (Roxb. ex DC.) Walp [Sonneratiaceae] Elaegnus caudata Schlecht. ex Momiyama [Elaegnaceae] Elaegnus pyriformis Hook.f. [Elaegnaceae] Elacocarpus tectorius (Lour.) Poir [Elaeocarpaceae] Elatostema sessile J.R.Forst. & G.Forst [Urticaceae] Elsholtzia communis (Collett & Hemsley) Diels [Lamiaceae] Embelia vestita Roxburgh [Myrsinaceae] Ensete superbum (Roxb.) Cheesman [Musaceae] Entada pursaetha DC. [Papilionaceae] Eryngium foetidum L. [Apiaceae] Local name Parts used Ba-chhim Tuber, bulbil Hra-kai Tuber Mode of use Tuber and bulbil eaten boiled Tuber eaten boiled Thei-kum Fruit Ripe fruits are edible Cha-kawk Leaves Cha-kawk Leaves Sun-hlu-phi Fruits Young leaves are eaten boiled Young leaves are used as boiled vegetable Ripe fruits are edible Erythrina variegata Linn. [Papilionaceae] Euphorbia hirta L.[Euphorbiaceae] Eurya cerasifolia (D. Don) Kobuski [Pentaphylacaceae] Fagopyrum dibotrys Far-tuah Sa thang-dai Flowers Flowers are cooked with meat Immature fruits are eaten boiled Zuang Fruits Sar-zuk-pui Fruits Ripe fruits are edible Sar-zuk-te Fruits Ripe fruits are edible Um-khal Fruits Ripe fruits are edible Dawh-vannei Shoot Shoots are eaten boiled Leng-ser Leaves Tling Leaves and fruits Leaf sheath, flower Leaves, seeds Leaves, fruits Leaves are cooked with meat and fish for flavouring curry Leaves eaten boiled. Ripe fruits are edible Leaf sheath and flowers eaten boiled Tender leaves eaten boiled, seeds eaten roasted Leaves used as salad and flavouring agent in the dish Fruit used as condiment Tender pods eaten boiled Sai-su Kawi-hrui Ba-khawr Midum-an Immature pod Shoot Si-hnegh Leaves An-bawng Leaves Tender shoots are eaten boiled Leaves cooked with meat and fish Leaves eaten boiled 114 Sl no. 104. 105. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. Scientific name [Family] (D.Don)Hara [Polygonaceae] Ficus auriculata Lour. [Moraceae] Ficus hirta Vahl. [Moraceae] Ficus hispida Linn. [Moraceae] Ficus racemosa L. [Moraceae] Ficus tinctoria G. Forster [Moraceae] Fragaria indica Andrews [Rosaceae] Garcinia anomala Planch. & Triana [Clusiaceae] Garcinia lanceaefolia (Don) Roxb [Clusiaceae] Garcinia acuminata Planchon & Triana [Clusiaceae] Garcinia pedunculata Roxburgh ex BuchananHamilton [Clusiaceae] Garcinia sopsopia (Buch.Ham.) Mabb. [Clusiaceae] Garcinia xanthochymus Hook.f. & T. And. [Clusiaceae] Garuga pinnata Roxb. [Burseraceae] Girardinia diversifolia (Link) Fries [Urticaceae] Glycosmis cymosa (Kurz) J. Narayanaswami ex Tanaka [Rutaceae] Gmelina arborea Roxb. [Verbenaceae] Gmelina oblongifolia Roxb. [Verbenaceae] Gnetum montanum Markgraf [Gnetaceae] Gnetum gnemon Linn. [Gnetaceae] Goniothalamus sesquipedalis (Wall.) Hook. f. & Thomson Local name Parts used Mode of use Thei-bal Leaves, fruits Fruits Leaves eaten boiled. Ripe fruits are edible Leaves used to fermented soybean and eaten boiled, ripe fruits are edible Leaves and fruits are eaten boiled Mature fruits are edible Hmei-thaithei Lei-theihmu Dang-kha Fruit Mature fruits are edible Fruits Ripe fruits edible Fruit Ripe fruits edible Cheng-kek Leaves, fruits Fruit Leaves eaten boiled. Ripe fruits are edible Ripe fruits are edible Vawm-vapui Fruit Vawm-va Fruit Ripe fruits are make into slices then sun dried and prepared sour fish curry Ripe fruits are edible Tuai-ha-bet Fruit Ripe fruits are edible Bung-butuai-ram Kang-thai Fruits Ripe fruits are edible Tender leaves Fruits Tender leaves are eaten boiled Ripe fruits are edible Sa-zu-theipui Thei-thawt Thei-chek Kawrvawm-va Thei-samtawk Leaves, fruit Leaves, fruits ThlamFlower vawng Vawng -thla Tender leaves Thal-ping Seeds Boiled flowers eaten fried Pelh Leaves Leaves eaten boiled Kham Fruits Ripe fruits are edible Leaves are cooked with meat Seeds eaten roasted 115 Sl no. 124. 125. 126. 127. 128. 129. 130. 131. 132. 133. 134. 135. 136. 137. 138. 139. 140. 141. 142. 143. 144. Scientific name [Family] [Annonaceae] Gynura bicolor (Roxb. ex Willd.) DC. [Asteraceae] Haematocarpus validus (Miers) Bakh.f. ex Forman[Menispermaceae] Hedychium acuminatum Roscoe [Zingiberaceae] Heteropanax fragrans (Roxb.)Seem [Araliaceae] Hibiscus sabdariffa var. sabdariffa Linn. [Malvaceae] Hibiscus surattensis Linn. [Malvaceae] Hibiscus sabdariffa L. [Malvaceae] Hodgsonia macrocarpa (Blume) Cogn. [Cucurbitaceae] Homalomena aromatica Schott [Araceae] Homonoia riparia Lour. [Euphorbiaceae] Houttuynia cordata Thunb. [Saururaceae] Hovenia acerba Lindl. [Rhamnaceae] Ipomea aquatica Forsk.[Convolvulaceae] Juglans regia L. [Juglandaceae] Kadsura heteroclita (Roxb.) Craib. [Schisandraceae] Lannea grandis Engl. [Anacardiaceae] Laportea crenulata (Roxb) Gaud.[Urticaceae] Leea compactiflora Kurz [Leeaceae] Leea indica (Burm. f.) Merrill. [Leeaceae] Lepionurus sylvestris Blume [Olacaceae] Leucaena lucocephala (Lam.)de Wit [Mimosaceae] Local name Parts used Mode of use Tlang-nal Leaves Theichhung-sen Fruits Tender leaves are used as boiled vegetable Ripe fruits are edible Ai-thur Rhizome Rhizome eaten as spice Chang-khen Leaves Lakheranthur Leaves Tender leaves are cooked with fish and meat Leaves eaten boiled Mizo-anthur An-thur Leaves Leaves eaten boiled Leaves Leaves eaten boiled Kha-um Kernel Kernel eaten roasted An-chi-ri Petiole Petiole eaten fried Tuipui-sulhlah Ui-thinthang Vau-tangbawk Kuang-kua Shoots Tender shoots are eaten boiled Shoots eaten boiled, roots are used to prepare chutney Mature swollen peduncle are edible Young shoots eaten boiled Shoot Root Peduncle Shoots Khaw-kherh Kernel Thei-arbawm Fruits Tawi-tawsuak Thak-pui Leaves Kum-tintuai Kawl-kar An-pangthuam Kawlzawng-tah Shoots, flower Leaves Leaves Leaves Leaves, pods Nuts are eaten raw or in roasted form Ripe fruits are edible Tender leaves are cooked with meat Young shoots eaten boiled and flowers eaten fried Young leaves eaten boiled Leaves are cooked with meat Leaves are cooked with dry fish Leaves and immature pods are eaten boiled 116 Sl no. 145. 146. 147. 148. 149. 150. 151. 152. 153. 154. 155. 156. 157. 158. 159. 160. 161. 162. 163. 164. 165. 166. 167. Scientific name [Family] Lithocarpus xylocarpa (Kurz) Markgraf [Fagaceae] Litsea cubeba (Lour.) Pers. [Lauraceae] Livistona chinensis (Jacq.) R.Br. ex Mart. [Arecaceae] Lycianthes subtruncata (Wall. ex Dunal) Bitter [Solanaceae] Maesa indica (Roxb.) A. DC. [Myrsinaceae] Manihot esculanta Crantz [Euphorbiaceae] Mantisia spatulata Schult. [Zingiberaceae] Maranta dichotoma (Roxb)Wall[Marantaceae] Marsdenia formosana Masam.[Asclepiadaceae] Marsdenia maculata Hook.f. [Asclepiadaceae] Melastoma nepalensis Lodd [Melastomataceae] Meliosma pinnata (Roxb)Maxim.[Sabiacea] Melocanna baccifera (Roxb.) Kurz [Poaceae] Memecylon celastrinum Kurz [Melastomataceae] Merremia umbellata (Linn.) Hallier f. [Convolvulaceae] Mollugo oppositifolia Linn.[Molluginaceae] Mollugo pentaphyla Linn. [Molluginaceae] Momordica charantia L.[Cucurbitaceae] Morus alba Linnaeus [Moraceae] Murraya koenigii (L.) Sprengel [Rutaceae] Musa balbisiana Colla [Musaceae] Mussaenda glabrata (Hook.f) Hutch. ex Gamble [Rubiaceae] Mussaenda roxburghii Local name Parts used Then-hang Kernel Mode of use Kernels eaten roasted Ser-nam Fruit Buar-pui Immature inflorescence Leaves Tender fruits are used as flavouring agent in meat Immature inflorescence are cooked with meat Leaves are eaten boiled Pang-bal Leaves, fruits Roots Leaves boiled with fish. Ripe fruits are edible Roots eaten boiled Ai-thing Rhizome Hnah-thialalu An-kha-te Rhizome Rhizome are cooked with meat Rhizome eaten boiled Stem and leaves Stem and leaves Fruits Stem and leaves are eaten boiled. Stem and leaves are eaten as bitter boiled vegetable Ripe fruits are edible Shoots Va-ni-an Ar-ngeng An-kha-pui Builukhamnu Buang-thei Mau-tak Shoots Thei-kawrak Thianpa Fruits Young shoots are eaten boiled Tender shoots are cooked with fish or meat Ripe fruits are edible Shoots Shoots are eaten boiled Bak-kha-te Whole plant Whole plant eaten fried Va-umimbung Chang Kha Whole plant Whole plant eaten as a bitter vegetable Leaves are eaten boiled Thing-theihmu Ar-pa-til Leaves Chang-el (Say-susheth) Va-kep Stem pith, flower Leaves Young leaves are eaten boiled Va-kep Leaves Young leaves are eaten Leaves Leaves Leaves are cooked with fish and meat Leaves are used as condiment Stem pith eaten boiled, flowers cooked with meat 117 Sl no. 168. 169. 170. 171. 172. 173. 174. 175. 176. 177. 178. 179. 180. 181. 182. 183. 184. 185. 186. 187. 188. 189. Scientific name [Family] Hook. f. [Rubiaceae] Myrica esculenata Ham. [Myricaceae] Nephelium longana Cambess [Sapindaceae] Ocimum americanum L. [Lamiaceae] Olax nana Wall ex Benth [Olacaceae] Opuntia stricta Haw. [Cactaceae] Oroxylum indicum (Linn.) Vent [Bignoniaceae] Oxlis corniculata Linn.[Oxalidaceae] Palaquium polyanthum (Wall.) Baillon. [Sapotaceae] Pandanus fascicularis Lamk. [Pandanaceae] Parkia timoriana (A.DC.) Merrill [Mimosaceae] Passiflora edulis Sims [Passifloraceae] Pavetta crassicaulis Bremek. [Rubiaceae] Pentanura khasianum Kurz (Asclepiadaceae) Persea americana Mill. [Lauraceae] Local name Parts used Kei-fang Fruits Mode of use boiled Ripe fruits are edible Theifeimung Run-hmui Fruit Aril of the fruits are edible Leaves Se-may Leaves Leaves are eaten in chutney or as condiment Leaves are eaten boiled Rul-pui-lei Fruit Ripe fruits are edible Archang kawm Siak-thur Shoots Whole plant Young shoots are eaten boiled Whole plant eaten boiled Hnai-bung Fruit Ripe fruits are edible Ram-lakhuih Zawng-tahlay Seeds Roasted seeds are edible Fruits, leaves Fruits are cooked with dry fish. Leaves eaten boiled Phlogacanthus tubiflorus Nees. [Acanthaceae] Phrynium capitatum Willd. [Marantaceae] Phyllanthus acidus (L.) Skeels [Euphorbiaceae] Phyllanthus fraternus Webster [Euphorbiaceae] Physalis minima Linn. [Solanaceae] Pinanga gracilis Blume [Arecaceae] Piper diffusum Blume ex Miq. [Piperaceae] Plantugo major L. [Plantaginaceae] Sap-thei Shoot, fruit Thai-nu-rual Flower Tender shoots eaten boiled. Ripe fruits are edible Flowers are eaten fried Thei-kel-ki Fruit Butter-thei Fruit Va-te-zu Flowers Hnah-thial Leaves Kawl-sunhlu Mitthi sunula Chalpangpuak Tar-tiang Leaves, Fruit Shoot Immature fruits eaten boiled Fruit cooked with fish and meat for flavour. Butter extract from seeds Flowers eaten with pig meat or as fried vegetable Leaves used for wrapping up cooked rice for aroma Leaves eaten in chutney. Fruits cooked with lentil Shoots are eaten boiled Leaves, ripe fruits Nut Shoots eaten boiled, ripe fruits are edible Nut eaten as masticator Hnah-thak Fruit Kel-ba-an Leaves Fruit cooked with fish and meat as condiment Leaves eaten in chutney 118 Sl no. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 209. 210. Scientific name [Family] Podocarpus neriifolius D.Don [Podocarpaceae] Pogostemon benghalense Burm.f.) Kuntze [Lamiaceae] Poikilospermum suaveolens (Blume) Merrill [Urticaceae] Polygonum chinense Linnaeus [Polygonaceae] Polygonum nepalense Meisner [Polygonaceae] Portuluca oleracea L. [Portulacaceae] Pouteria grandifolia (Wallich) Baehni [Sapotaceae] Prunus nepalensis Hook [Rosaceae] Prunus venosa Buch.-Ham ex D.Don[Rosaceae] Psychotria calocarpa Kurz [Rubiaceae] Psydrax glabrum (Blume) Deb & Dutta [Rubiaceae] Pterospermum accrifolium (L.) Willd.[Sterculiaceae] Pueraria montana (Lour.) Merr. [Papilionaceae] Pyrularia edulis (Wallich) A. Candolle [Santalaceae] Pyrus pashia Buch.-Ham. Ex D.Don [Rosaceae] Randia dumetorum Lamk.[Rubiaceae] Randia wallichii Hook.f. [Rubiaceae] Raphidophora ducursiva (Roxburgh) Schott [Araceae] Rhododendron arboreum Sm.[Ericaceae] Rhus semialata Murray [Anacardiaceae] Rhynchotechun ellipticum (Wall ex D. Dietrich) A.D Candolle [Gesneriaceae] Local name Parts used Tu-far Receptacle Mode of use Fleshy receptacle of fruits are eaten Tender shoots are eaten boiled Sa-khi-chil Shoots Khuangkhau Shoots Shoots are eaten boiled Ta-ham Leaves Chak-aitu Stem Leaves are eaten in chutney Stem are eaten boiled An-thau Leaves Leaves eaten as salad Thei-pabuan Fruits Ripe fruits are edible Lum-ler Fruit Ripe fruits are edible Thei-anlung Kawr-pelh Fruit Ripe fruits are edible Leaves Leaves are eaten boiled Thingkhawi-hnun Sik-sil Fruit Ripe fruits are edible Flowers Thing-ba Root Thlumzu/Thei-letling Vul Fruits Flowers are used as boiled vegetable Extract of roots are used as health tonic Ripe fruits are edible Fruit Mature fruits are edible Sa-zuk-thei Fruits Ripe fruits are edible Sa-phut Fruit Ripe fruits are edible Tu-bal Stem Stem eaten boiled Chhawkhlei-par-sen Khawmhma Tiar-rep Leaves Leaves eaten boiled Fruits Fruit infusion are eaten as cool drink in summer Leaves are cooked with fish and meat Leaves 119 Sl no. 211. 212. 213. 214. 215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 229. 230. 231. 232. Scientific name [Family] Rubus ellipticus Smith [Rosaceae] Rubus niveus Thunb. [Rosaceae] Rubus indotibetanus Koidzumi.[Rosaceae] Rubus alceifolius Poir. [Rosaceae] Sapindus attenuatus Wall. ex Hiern [Sapindaceae] Sapium baccatum Roxb. [Euphorbiaceae] Saraca asoca (Roxb.) De Wilde [Caesalpinaceae] Saurauia napaulensis Candolle [Actinidiaceae] Saurauia punduana Wall.[Actinidiaceae] Sauropus anodrogynus (L.)Merr.[Euphorbiaceae] Schima wallichi (DC.) Korthals [Theaceae] Schizostachyum dullooa (Gamble) Majumdar [Poaceae] Schizostachyum polymorphum (Munro) Majumdar [Poaceae] Sechium edule (Jacq.) Sw.[Cucurbitaceae] Securinega virosa Roxb. ex Willd [Euphorbiaceae] Semecarpus anacardium L.[Anacardiaceae] Smilax glabra Roxb. [Smilacaceae] Solanum gilo Raddii. [Solanaceae] Solanum anguivi Lamk. [Solanaceae] Solanum villosum Miller. [Solanaceae] Solanum torvum Sw. [Solanaceae] Solena amplexicaulis (Lamk.)Gandhi [Cucurbitaceae] Local name Parts used Hmu-tau Fruit Mode of use Ripe fruits are edible Hmu-pa Fruit Ripe fruits are edible Hmu-belbing Sial-inuchhu Zu-til Fruit Ripe fruits are edible Fruit Ripe fruits are edible Fruit Ripe fruits are edible Thingvawk-pui Bai-kang Fruit Tiar-pui Fruit Immature fruits are used as boiled vegetable Tender leaves are cooked with meat Ripe fruits are edible Tiar Fruit Ripe fruits are edible Midum-an Leaves Khiang Raw-thla Tender leaves Shoots Leaves are cooked with fish Boiled leaves are cooked with meat Young shoots are cooked with meat and fish Chal Shoots Young shoots are cooked with meat and fish Iskut Shoots Sai-siak Fruits Tender shoots are eaten boiled Ripe fruits are edible Kawh-tebel Peduncle Kai tluang Root Samtawk Fruit Samtawk-te / Tawk-teaka An-hling Fruit Peduncles are eaten roasted Roots are used as a substitute of coffee Fruit are eaten fried or as boiled Fruits are eaten fried Shoots Shoots are eaten boiled Tawkpui Fruit Fruits are eaten in chutney Nawh phuai Leaves, fruits Leaves and fruits are eaten boiled Leaves 120 Sl no. 233. 234. Scientific name [Family] Sonchus wightianus DC. [Asteraceae] Spilanthes oleracea L. [Asteraceae] 235. Spilanthes clava DC [Asteraceae] 236. Spondias axillaries Roxb. [Anacardiaceae] 237. Spondius pinnata (L. f.) Kurz. [Anacardiaceae] Stellaria media (L.) Villars [Caryophyllaceae] Sterculia alata Roxb. [Sterculiaceae] Sterculia hamiltonii (Kuntze) Adelb [Sterculiaceae] Sterculia urens Roxb. [Sterculiaceae] Sterculia versicolor Wallich [Sterculiaceae] Sterculia villosa Roxb. [Sterculiaceae] Stixis suaveolens (Roxb.) Pierre. [Capparaceae] Sycopsis griffithiana D. Oliver [Hamamelidaceae] Syzygium claviflorum (Roxb.)Wall.ex A.M. Cowan & Cowan [Myrtaceae] Syzygium cumini (L.) Skeels [Myrtaceae] Syzygium grandis (Wight)Blume[Myrtacea] Syzygium operculatum (Roxb.)Nied. [Myrtaceae] Syzygium praecoxum (Roxb.) Haridasan et R. R. Rao. [Myrtaceae] Tabernaemontana divaricata (L.) R.Br. [Apocynaceae] Tacca integrifolia KerGawl. [Taccaceae)] 238. 239. 240. 241. 242. 243. 244. 245. 246. 247. 248. 249. 250. 251. 252. Local name Tlangnalshak An-sapui/An-kasa-kir An-sate/An-kasakir-lo Theikhuangchawm Tawi-taw Parts used Leaves Mode of use Leaves are eaten boiled Twigs Shoots are eaten boiled Twigs Shoots are cooked with meat Fruits Ripe fruits are edible Ripe fruit edible Whole plant Ripe fruits are edible Seeds Seeds are eaten roasted Ngamainchhawl Fruit, seeds Fruits are eaten boiled and seeds are eaten roasted Pang-khau Seeds Pang-khau Seeds Seeds used as substitute of coffee Roasted seeds are eaten Khau-pui Seeds Roasted seeds are eaten Fruit Ripe fruits are edible Mam-chawpum-te Pichil-imim Seeds Fruits Seeds are boiled and used as vegetable Ripe fruits are edible Len-hmui Fruits Ripe fruits are edible Chang-kalrit Leng-lep Whole plant eaten boiled Thei-chhawl Fruit Ripe fruits are edible Hmui-zubel Hmui-fang Fruit Ripe fruits are edible Fruits Ripe fruits are edible Par-ar-si Leaves Young leaves are fried with pig meat Thial-kha Petiole Petiole are eaten boiled 121 Sl no. 253. 254. 255. 256. 257. 258. 259. 260. 261. 262. 263. 264. 265. 266. 267. 268. 269. 270. 271. 272. 273. Scientific name [Family] Tamarindus indica L. [Papilionaceae] Tectona grandis Linnaeus f.[Verbenaceae] Terminalia bellerica (Gaertn.)Roxb. [Combretaceae] Tetrastigma bracteolatum (Wall.) Planch [Vitaceae] Tetrastigma serrulatum (Roxburgh) Planchon [Vitaceae] Thladiantha cordifolia(Bl.) Cogn [Cucurbitaceae] Thunbergia grandiflora (Roxb. ex Rottler) Roxb [Thunbergiaceae] Toddalia asiatica (L.) Lamk [Rutaceae] Trevesia palmata (Roxburgh ex Lindley) Visiani [Araliaceae] Trachyspermum roxburghianum (DC.)Craib [Apiaceae] Typhonium horsfieldii (Miq.) Steenis [Araceae] Typhonium trilobatum (L.) Schott. [Araceae] Vaccinium sprengelii (G. Don) Sleumer [Ericaceae] Viburnum mullaha Hamilton [Adoxaceae] Vigna unguiculata (L.) Walp [Papilionaceae] Walsura robusta Roxb. [Meliaceae] Wattakaka volubilis (L. f.) Stapf [Asclepiadaceae] Wendlandia grandis Cowan [Rubiaceae] Willughbeia edulis Roxb. [Apocynaceae] Wrightia arborea (Dennstedt) Mabberley [Apocynaceae] Xantolis hookeri (C.B.Clarke) P.Royen Local name Parts used Teng-te-re Leaves Fruits Tlawr Leaves Thing-Vandawt Kernel Mode of use Leaves eaten in chutney. Raw fruits are edible Leaves used for fermenting soybean Kernel edible Hrui-ri-thet Fruits Ripe fruits are edible Rem-te Fruit Ripe fruits are edible Kang-mang Leaves Va-ko Flowers Leaves are used as boiled vegetable Flowers are fried with dry fish Nghar-dai Fruits edible Kawh-te-bel Flower bud, young fruits Fruits are used to prepare meat and fish as spice Flower bud and young fruits are eaten in chutney Par-di Leaves Leaves are eaten in chutney and as condiment Tel-hawngnu Tel-hawngnu Sir-Kam Corms Corms eaten boiled Leaves Lei-dum Be-hlawi Leaves, Fruits Leaves Tender leaves are cooked with dry fish Tender leaves are eaten boiled Leaves used as flavoring agent, ripe fruits are edible Leaves are eaten boiled Per-te Fruits Ripe fruits are edible Thei-kel ki Leaves Leaves are eaten boiled Ba-tling Flower Flowers are eaten fried Vuak-dup Hleng Fruit, latex Leaves Ripe fruits are edible. Latex are used as milk Tender leaves are eaten boiled Doju Fruits Ripe fruits are edible Leaves 122 Sl no. 274. 275. 276. 277. 278. 279. Scientific name [Family] [Sapotaceae] Xantolis tomentosa (Roxb.) Raf. [Sapotaceae] Zanthoxylum armatum DC. [Rutaceae] Zanthoxylum rhetsa (Roxb.)DC. [Rutaceae] Zingiber officinale Rosc. [Zingiberaceae] Zingiber zerumbet (L.) Smith [Zingiberaceae] Ziziphus mauritiana Lamk. [Rhamnaceae] Local name Parts used Mode of use Mau-do Fruits Hling-hiar Leaves Ching-it Leaves Sawh-thing Inflorescence Sawh-thingpon Bo-rai Rhizome Immature fruits eaten boiled Leaves are used as flavouring agent Leaves are used as flavouring agent Inflorescence are eaten as soup Rhizome are eaten in chutney Ripe fruits are edible Fruits Table 2: Wild edible plants sold in the Bara bazaar, Aizawl Sl Scientific name Mizo name Parts sold no 1. Acacia farnesiana(L) Willd Khanghu Tender fruit [Mimosaceae] 2. Alpinia nigra (Gaertn.)Burtt Khui-jik Stem Pith [Zingiberaceae] 3. Begonia barbata Wallich ex Lalruanga-darLeaves DC [Begoniaceae] nawhna 4. Begonia roxburgnii Se-khupLeaves (Miq.)A.DC[Begoniaceae] thur/Anthur 5. Benincasa hispida Mai-pawl Leaves (Thunb)Cogn.[Cucurbitaceae] 6. Bruinsmia polysperma Thei-pa-lingFruits (C.B. Clarke)Steenis[Styraceae] kawh 7. Canavalia cathartica Thouars Fang-ra Tender pods [Papilionaceae] 8. Clerodendrum colebrookianum Phui-hnam Shoots Walp. (Verbenaceae) 9. Colocasia esculanta (L.) Schott. Bal Young leaves [Araceae] 10. Diplazium esculentum (Retz.) Cha-kawk Young leaves Sw. [Athyriaceae] 11. Elsholtzia communis (Collett & Leng-ser Leaves Hemsley) Diels [Lamiaceae] 12. Eryngium foetidum L. Ba-khawr Leaves [Apiaceae] 13. Eurya cerasifolia (D. Don) Si-hnegh Leaves Kobuski [Pentaphylacaceae] 14. Gnetum gnemon Linn. Pelh Leaves [Gnetaceae] 15. Hibiscus sabdariffa var. Lakher-anthur Leaves sabdariffa Linn. [Malvaceae] 16. Hibiscus surattensis Linn. Mizo-an-thur Leaves Prices (Rs.) 20/- per bundle 20/- per bundle 10/- per bundle 10/-per bundle 10/- per bundle leaves 20/- to 40/- per bundle 10/- per bundle (4-6 nos. fruit) 20/- per bundle 20/- per bundle 20/- per bundle 20/- per bundle 10/- to 20/- per bundle 20/- per bundle 20/- per bundle 20/- per bundle 10/- to 20/-per 123 Sl no Scientific name [Malvaceae] 17. Livistona chinensis (Jacq.) R.Br. ex Mart. [Arecaceae] 18. Maranta dichotoma (Roxb.)Wall.[Marantaceae] 19. Marsdenia maculata Hook.f. [Asclepiadaceae] 20. Momordica charantia L.[Cucurbitaceae] 21. Musa balbisiana Colla [Musaceae] 22. Olax nana Wall ex Benth [Olacaceae] 23. Passiflora edulis Sims [Passifloraceae] 24. Phyllanthus acidus (L.) Skeels [Euphorbiaceae] 25. Parkia roxburghii (A.DC.) Merrill[Mimosaceae] 26. Persea americana Mill. [Lauraceae] 27. Solanum gilo Raddii. [Solanaceae] 28. Solanum anguivi Lamk. [Solanaceae] 29. Spilanthes oleracea L. [Asteraceae] 30. Spilanthes clava DC [Asteraceae] 31. Tamarindus indica L. [Papilionaceae] 32. Trachyspermum roxburghianum (DC.)Craib [Apiaceae] 33. Vigna unguiculata (L.) Walp [Papilionaceae] 34. Zanthoxylum rhetsa (Roxb.)DC. [Rutaceae] 35. Zingiber officinale Rosc. [Zingiberaceae] Mizo name Buar-pui Hnah-thial-alu An-kha-pui Parts sold Immature inflorescence Rhizome Prices (Rs.) bundle 50/- to 100/per inflorescence 10/- to 20/- per parts 20/- per bundle Chang Kha Stem and leaves Leaves Chang-el (Saysu-sheth) Se-may Inflorescence, stem pith Leaves 10/- inflorescence 10/- per stem pith 20/- per bundle Sap-thei Kawl-sun-hlu Shoot Fruit Fruit Zawng-tah-lay Fruits, 20/- per bundle 5/-per fruit 10/- to 20/- per parts 5/- per fruit Butter-thei Fruit 10/- per fruit Samtawk Fruit 20/- per parts Samtawk-te / Tawk-te-aka An-sa-pui/Anka-sa-kir An-sa-te/An-kasakir-lo Teng-te-re Fruit 10/- per parts Shoots 20/- per bundle Shoots Fruits 15/- to 20/- per bundle 10/- per parts Par-di Leaves 20/- per bundle Be-hlawi Leaves Ching-it Leaves Sawh-thing Inflorescence 10/- to 20/- per bundle 10/- to 20/- per bundle 10/- to 20/- per bundle 20/-per bundle ACKNOWLEDGEMENT Authors are thankful to the Mizo people for providing information on wild edible plants and co-operation during the entire study and field work, thanks are also due to the key informants of market for providing valuable information on market prices of wild edible plants. 124 REFERENCES [1] Rai P K, Comparative Assessment of Soil Properties after Bamboo Flowering and Death in a Tropical Forest of Indo-Burma Hot spot, Ambio: A Journal on Human Environment, 38:2(2009)118. 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