ANALYSIS ARTICLE Indian Journal of Science · Indian Journal of Science, 2018, 25, 20-34 Publication License This work is licensed under a Creative Commons Attribution 4.0 International

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Investigation on wild and cultivated leafyvegetables in Rajshahi district of Bangladesh

Protima Mojumdar1, Mahbubur Rahman AHM2☼

1Plant Taxonomy Laboratory, Department of Botany, Faculty of Life and Earth Sciences, University of Rajshahi, Rajshahi-6205,Bangladesh

☼Corresponding Author:Professor, Department of Botany, Faculty of Life and Earth Sciences,University of Rajshahi, Rajshahi-6205,BangladeshE-mail: [email protected], [email protected], [email protected]

Phone: 880 721 751485, Mobile: 88 01714657224

Article HistoryReceived: 05 March 2018Accepted: 12 April 2018Published: April 2018

CitationProtima Mojumdar, Mahbubur Rahman AHM. Investigation on wild and cultivated leafy vegetables in Rajshahi district of Bangladesh.Indian Journal of Science, 2018, 25, 20-34

Publication License

This work is licensed under a Creative Commons Attribution 4.0 International License.

General Note

Article is recommended to print as color digital version in recycled paper.

ABSTRACTInvestigation on wild and cultivated leafy vegetables in Rajshahi district of Bangladesh was carried out from January 2017 toDecember 2017. A total of 108 species belonging to 56 genera under 29 families were recorded. Out of these wild and cultivatedvegetables 17 species belongs to the family Cucurbitaceae, 13 species from Amaranthaceae, 9 species from Brassicaceae, 8 speciesfrom Araceae, 7 species each from Convolvulaceae, Fabaceae and Solanaceae. 4 species from Polygonaceae. 3 species each f romChenopodiaceae, Molluginaceae, Scrophulariaceae and Malvaceae. 2 species each from Portulacaceae, Euphorbiaceae, Oxalidaceae,

ANALYSIS Vol.25, 2018

Indian Journal of ScienceISSN2319–7730EISSN2319–7749


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Phone: 880 721 751485, Mobile: 88 01714657224



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Phone: 880 721 751485, Mobile: 88 01714657224



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Apiaceae, Asteraceae, Marsileaceae and Liliaceae. One species each from Athyriaceae, Antigiopteridaceae, Rubiaceae, Meliaceae,Tiliaceae, Moringaceae, Basellaceae, Aizoaceae, Nyctaginaceae and Acanthaceae. Life forms indicated that herbs were dominating(69.44%) followed by climbers (17.59%), trees (1.85%) and shrubs (11.11%). Out of recorded species, 51.85% species were wild and48.15 species were cultivated in the study area. Out of these wild and cultivated vegetables 89.81% species was used as leafyvegetables, 1.85% species bulb, 2.77% species frond, 2.77% species corm, 18.51% species fruit, 4.62% species flower, 0.92% speciespetiole, 0.92% species root and 7.40% species as a whole plant. Out of recorded species, common are represented by 67.59%, verycommon 14.81%, Rare 16.67% and vulnerable species 0.93%. Present study demonstrated that there is an urgent need fordocumentation of traditional knowledge related to the intangible cultural heritage concerning wild vegetables are utilized. Theutilization and cultivation of these vegetables should be promoted to maintain the dietary needs of the household in Rajshahidistrict. The study can provide a baseline data that may be helpful for prioritization of conservation through sustainable use andmanagement of the resources.

Keywords: Diversity, Leafy Vegetables, Potential Values, Rajshahi District, Bangladesh

1. INTRODUCTIONLeafy vegetables are referred to leaves of any plants used as vegetables, sometimes accompanied by tender petioles and shoots.They constitute a major portion of our diet and play an important part in alleviating malnutrition. Leafy vegetables are importantprotective foods and highly beneficial for the maintenance of health and prevention of diseases as they contain valuable foodingredients. Usually they have no or very little poisonous alkaloids and do not cause any gastrological disturbance when they areconsumed as food. The daily intake of at least 100 g of fresh leafy vegetables is recommended for the adult by nutrition experts ithas been estimated that 100 g of tropical leafy vegetables can provide 60-140 mg of ascorbic acid, 100 mg of folic acid, 4-7 mg ofiron and 200-400 mg of calcium. Traditional leafy vegetables are said to be an invaluable substitute for meat and therefore formimportant part of daily diets of rural communities in particular. Leafy vegetables also contain antioxidants which offer protectionagainst many chronic diseases including heart disease and certain types of cancer (Rashid, 1999).

Bangladesh is a small country. We cannot find a village in Bangladesh where vegetables are not cultivated. We can strongly saythat the role of vegetables play an important on the people of Bangladesh like the people of other developed countries. Thegrowths of our physical and mental health will more promising when they will take more vegetables. It is encouraging to note thatrecently more attention is being paid to increasing the production of vegetables. This is being implemented through crash,emergency and applied nutrition programmes. The available resources if properly developed cannot only help in the food selfsufficiency drive but will also provide a means to earn foreign exchange by exporting fresh vegetables and vegetables seeds.

In Bangladesh, people have a long heritage of taking leafy vegetables. However, very little attempt has been made to study theleafy vegetables of Bangladesh although they constitute a large proportion of the daily diet of the rural dweller of the country.Despite the importance of leafy vegetables in the present day human lives, no systematic work has been carried out in Bangladeshto identify and document the plant species. In view of potential beneficial attributes of leafy vegetables, there is a need to explore,identify and document the leafy vegetables of the country. Leafy green vegetables have more nutrition per calorie than any otherfood. Greens make up significant source vitamins A, C, E and K as well as several B vitamins. They are rich sources of minerals such ascalcium, magnesium, iron and potassium. They are rich in fiber, extremely low in fat and carbohydrates and provide an excellentsource of protein (Rashid, 1999).

The diversity in the vegetables not only gives variations in diet but also provides nutritional diversity. It contributes to the household food security in the study area. Wild vegetables refer to the species which are not cultivated at large scale commercially. Therewas no work to records the diversity and usability of leafy vegetables in Rajshahi. Therefore present study was planned to documentthe diversity in leafy vegetables used by rural as well as urban people of Rajshahi district.

2. MATERIALS AND METHODSStudy area: Rajshahi district is located at 24°22'23.91"N ,88°36′E which belongs to Bangladesh. Its covers an area of 2407 sq. km, isbounded by Naogaon District to the North, Natore District to the East, Chapai Nawabgong District to the West and the the riverPadma to the South. It’s commonly known as “Barriad Track”. It consist of 9 upazilas, 4 Thanas, 13 Municipalities, 147 Wards, 297Mahallas,70 union parishads, 1678 Mouzas and 1858 villages. The climate of Rajshahi is not characterized by great extremes of heat,cool and rainfall owing of the geographical situation of the district which ensures against the direct action of disturbing influences such asthe sea in the south, the strong monsoon current in the east, and Himalayas to the north. The hot season commences early in the March


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with the cessation of the northerly wind. The winter begins from the middle of the October. Some other meteorological parameters arewind direction and sunshine. Normally there is very little discernible wind from the October to February. From the beginning ofMarch the sun shifts from south to northern direction and day temperature increases and becomes windy. Thunderstorms locallynamed “Kal Baishaki” with heavy rainfall and sometimes with hailstorms starts at the end of March and continues up to the end ofMay. The prevailing South- West monsoon wind brings heavy rainfall for the south region of the country at the early June (BPC,2001).Survey method: Investigation on wild and cultivated leafy vegetables in Rajshahi district of Bangladesh was carried out fromJanuary 2017 to December 2017. A survey on the determination of the location of different species was made and a list wasprepared to be acquainted with the plants available in the selected area. All the species were noted and time to time the areas werevisited to see when they flowered. For the morphological study, different types of species were examined carefully in order to see ifthere was any variation or not. They were collected at flowering stages and herbarium specimens were prepared as vouchers. In thispractice standard method was followed (Alexiades, 1996).Plant Identification: The major collected materials were identified and described up to species with the help of Hooker (1961),Prain (1963), and Ahmed et al. (2007-2009) were consulted. For the current name and up-to-date nomenclature Pasha and Uddin(2013) and Huq (1986) were also consulted. All the collected plant specimens were kept in the Herbarium, Department of Botany, andUniversity of Rajshahi, Bangladesh.

Map of the study area


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Natural vegetation of the study area


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Field observations and sample collections


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Herbarium preparations in the Plant Taxonomy Laboratory

3. RESULTS AND DISCUSSIONInvestigation on wild and cultivated leafy vegetables in Rajshahi district of Bangladesh was carried out from January 2017 toDecember 2017. A total of 108 species belonging to 56 genera under 29 families were recorded. Out of these wild and cultivatedvegetables 17 species belongs to the family Cucurbitaceae, 13 species from Amaranthaceae, 9 Species from Brassicaceae, 8 speciesfrom Araceae, 7 species each from Convolvulaceae, Fabaceae and Solanaceae. 4 species from Polygonaceae. 3 species each f romChenopodiaceae, Molluginaceae, Scrophulariaceae and Malvaceae. 2 species each from Portulacaceae, Euphorbiaceae, Oxalidaceae,Apiaceae, Asteraceae, Marsileaceae and Liliaceae. One species each from Athyriaceae, Antigiopteridaceae, Rubiaceae, Meliaceae,


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Tiliaceae, Moringaceae, Basellaceae, Aizoaceae, Nyctaginaceae and Acanthaceae. Life forms indicated that herbs were dominating(69.44%) followed by climbers (17.59%), trees (1.85%) and shrubs (11.11%), (Figure 1). Out of these wild and cultivated vegetables89.81% species was used as leafy vegetables, 1.85% species bulb, 2.77% species frond, 2.77% species corm, 18.51% species fruit,4.62% species flower, 0.92% species petiole, 0.92% species root and 7.40% species as a whole plant (Figure 3). Present studydemonstrated that there is an urgent need for documentation of traditional knowledge related to the intangible cultural heritageconcerning wild vegetables are utilized. The utilization and cultivation of these vegetables should be promoted to maintain thedietary needs of the household in Rajshahi district. The study can provide a baseline data that may be helpful for prioritization ofconservation through sustainable use and management of the resources.

Out of 108 leafy vegetables recorded for Rajshshi district, 56 (51.85%) taxa are wild and 52(48.15%) are cultivated (Figure 2).Among the cultivated ones, 14 taxa are cultivated only for leafy vegetables, viz., Amaranthus tricolor, A. viridis, Basella alba,Benincasa hispida, Brassica oleracea var. capitata, Celosia cristata, Coriandrum sativum, Corchorus capsularis, C. olitorius, Ipomoeaaquatica, Lactuca sativa, Malva verticillata, Raphanus sativus, Spinacea oleracea . Most of these species are cultivated throughout theRajshahi district. Twenty one taxa are cultivated for other purposes viz. spice, pulse but leaves of them are also used as vegetables,viz., Allium cepa, A. sativum, Brassica juncea, B. napus, B. rapa, Capsicum frutescens, Cicer arietinum, Colocasia esculenta,Cucurbitamaxima, Hibiscus cannabinus, Ipomoea batatus, Lageneria siceraria, Lathyrus sativus, Luffa cylindrica, Momordica charantia var.muricata, Pisum sativum, Solanum tuberosum, Trichosanthes anguina, T. dioica, Vigna mungo and Xanthosoma sagittifolium. In caseof tree species usually young leaves are used as vegetables. Of 108 species recorded here, common are represented by 67.59%, verycommon 14.81%, Rare 16.67% and vulnerable species 0.93% (Figure 4).

In the current research, traditional leafy vegetables refer to indigenous, non-indigenous, cultivated and wild leafy vegetables.Wild leafy vegetables are either collected from grasslands, bushes, along the roads and footpaths, along river banks, or found asweeds in moist areas of the cultivated and open fields. The collected information is comparable with the result of other studies inBangladesh and abroad. In Bangladesh, 186 species were recorded as leafy vegetables (Khatun et al., 2013). A total of 24 speciesbelonging to 22 genera and 16 families were collected and identified in Bogra district (Rahman et al., 2015). Another research inBangladesh as leafy vegetables Alam et. al., (2003), Ahmed and Gani (2010), Uddin et al, (2014).

South Africa, as many as 21 species are known per household but between five and seven species are consumed by individualhouseholds (Shackleton, 2003; Dovie et al., 2007). Also, Narayanan and Kumar (2007) in India recorded a total of 102 wild edibleleaves in Paniya, Kattunaikka and Kuruma tribes, but families consume 88, 43 and 21, respectively. The Amaranthus spinosus,Amaranthus hybridus, Bidens pilosa and Galinsoga parviflora are among the most important and highly favored leafy vegetables inthe East and West Usambaras, Tanzania, because of their local abundance, easy access and good taste (Vainio-Mattila, 2000). InSouth Africa, Vorster et al. (2007) recorded the following species: Amaranthus spp.; Bidens pilosa; Chenopodium album; Corchorusspp.; Cucurbita spp.; Momordica balsamina; and Vigna unguiculata as some of the more popular leafy vegetables in areas where theyare widespread. In East and West Usambaras, Tanzania, Vainio-Mattila (2000) documented Acanthaceae, Amaranthaceae,Asteraceae, and Brassicaceae as the most important families of wild green leafy vegetables, among 26 reported families. In Kenyaand other parts of East Africa traditional leafy vegetables are used by both rural and urban communities and include several familiessuch as Amaranthaceae, Basellaceae, Brassicaceae, Capparaceae, Cucurbitaceae, and Tiliaceae (Abukutsa Onyango and Onyango,2005). Further, in Andhra Pradesh, India; Reddy et al. (2007) report 69 families of wild food plants, where four families:Amaranthaceae (11 species); Rubiaceae (9 species); Euphorbiaceae (8 species) and Papilionaceae (7 species); have a high number ofspecies, with Amaranthaceae family having the highest number of species. The following families of TLVs were reported in SouthAfrica: Amarantharaceae, Asteraceae, Brassicaceae, Capparaceae, Chenopodiaceae, Cucurbitaceae, Fabaceae, Malvaceae, Solanaceae,Tiliaceae, (Jansen van Rensburg et al., 2007). A great diversity of TLV species occurs in agricultural and agro-pastoral communitiesbecause disturbed habitats promote the growth of these weedy species (Vainio-Mattila, 2000). For instance, weedy traditionalvegetables such as Amaranthus hybridus and Momordica foetida are collected and sold at road markets by rural women in northernKwaZulu-Natal (Zobolo et al., 2008). Fleuret (1979) recorded more than 15 species of wild leafy vegetables in her study in theLushoto district, Tanzania. Woodcook’s (1995) studied on indigenous knowledge and forest use in the East Usambaras in Tanzaniadocuments 25 wild leafy vegetable species. So far the information available, no published data recorded on the leafy vegetables inRajshahi district, Bangladesh. The present study will also help in identifying the important leafy vegetables for future reference.

Wild leafy vegetables can play an important role to alleviate hunger and malnutrition, but they are often neglected in research.They are important sources of micronutrients including. Vitamin A and C, iron and other nutrients and are sometimes betternutritional sources than the modern vegetables. Wild leafy vegetables do not warrant any health hazard as they are free for manyinsecticide, herbicide and pesticides as well as free from the application of chemical fertilizers. Therefore, wild leafy vegetables aresuperior to the cultivated ones, if they are more or less similar in nutritional values. Despite leafy vegetables have continuously been


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neglected for long time by the elite people, especially of urban societies, and has been referred to as “Shak, the poor men’s food”,now with the advancement of scientific research on their nutritive and medicinal values, have become an important item of our dailydiet. Edible plants are thought not to contain any risk factors; therefore research for wild edible plants is necessary especially forfamine situation and for the people living in rural and forest areas.

Wild and Cultivated leafy vegetables have numerous dietary and health benefits. They are inexpensive, easy to cook, and are richsources of macro-and micronutrients. People of Rajshahi district has long history of domestication and developed a rich dietaryhabit utilizing Wild Leafy Vegetables. The results indicated that the local people mainly consumed shrubs and herbaceous plantspecies as leafy greens. Invariably Wild Leafy Vegetables were subjected to cooking and the chopped leaves used to be cookedalong with onion and garlic. Among the herbs, Alternanthera sessilis commonly known as Chanchi is popular among all people.Other herbs like Boerhaavia repens, Colocasia esculenta and shrubs like, Alternanthera philoxeroides, Amaranthus spinosus,Amaranthus viridis and Solanum nigrum are consumed widely. These wild leafy vegetables are not consumed regularly and arecollected randomly from the natural habitat. According to the tribes, different plant parts of wild leafy vegetables are also used tocure several kinds of diseases like urinary complaints, asthma and skin problems which should be validated after realizing their fullpotential. Wild vegetables can be promoted into diets as the most practical and sustainable way to prevent common diseases andensure health security of tribal population.

Table 1 Assessment of wild and cultivated leafy vegetables in Rajshahi district, Bangladesh

Sl. No. Scientific name Local name Family name Habit Abundance PhenologyUse of plant

parts

1 Amaranthus blitum L. Notiya shak Amaranthaceae HerbVery

commonJan.-Dec. Leaf

2 Amaranthus gangeticus L. Lal shak Amaranthaceae Herb Common Jun.-Aug. Whole plant

3 Amaranthus lividus Roxb. Gobranotey Amaranthaceae HerbVery


4 Amaranthus oleracea L. Data shak Amaranthaceae Herb Common Jan.-Dec. Leaf

5 Amaranthus polygonoides L. Notey shak Amaranthaceae Herb Common Jan.-Dec. Whole plant

6 Amaranthus spinosus L. Katanotey Amaranthaceae HerbVery


7 Amaranthus tricolor L. Lal shak Amaranthaceae Herb Common Jan.-Dec. Leaf

8 Amaranthus viridis L. Notey shak Amaranthaceae HerbVery


9 Alternanthera sessilis (l.) R. Br. Sachishak Amaranthaceae HerbVery

commonMay-Oct. Leaf

10Alternanthera philoxeroides

(Mart.) Griseb.

MalanchaAmaranthaceae Herb Common Mar-Jun. Leaf

11 Alternanthera bettzickiana L. Malancha Amaranthaceae Herb Rare Mar-Jun. Leaf

112 Allium cepa L. Piaj Liliaceae Herb Common Feb.-Apr. Bulb, leaf

13 Allium sativum L. Rasun Liliaceae Herb Common Feb.-Apr. Bulb, leaf

14Angiopteris evecta (Forst.)

Hoffm.Dhekishak Angiopteridaceae Herb Rare

Jan.-Dec.Frond

15 Alocasia indica Schott. Mankochu Araceae Herb Common Aug.-Oct. Leaf

16Amorphophalus bulbifer (Roxb.)

BlumeOlkochu pata Araceae Herb Common Jul.-Aug. Leaf, corm

17 Acalypha indica L. Muktajhuri Euphorbiaceae HerbVery

commonMar-Oct. Leaf


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parts














commonMay-Oct. Leaf


(Mart.) Griseb.







Jan.-Dec.Frond





commonMar-Oct. Leaf


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parts














commonMay-Oct. Leaf


(Mart.) Griseb.







Jan.-Dec.Frond





commonMar-Oct. Leaf


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18 Azadirachta indica A. Juss. Nimpata Meliaceae TreeVery

commonMar.-Apr. Leaf

19 Basella alba L. Puishak Basellaceae ClimberVery

common

Nov.-Feb.Leaf

20 Boerhaavia repens L. Punarnava Nyctaginaceae Herb Common Jan.-Dec. Leaf

21Benincasa hispida (Thunb.)

Cogn.Chalkumra. Cucurbitaceae Climber Common May-Sept.

Leaf, fruit,

flower

22 Brassica alba Hook.Sada sorisha

shakBrassicaceae Herb Common Mar.-May Leaf

23 Brassica campestris (Roxb.) Sorisha shak Brassicaceae Shrub Common Mar.-May Leaf

24 Brassica juncea (L.) Rai sorisha Brassicaceae Herb Common Mar.-May Leaf

25 Brassica napus L. Kalo Sarisha Brassicaceae Herb Common Mar.-May Leaf

26Brassica oleracea L. var.

botrydisFulkopi Brassicaceae Herb Common Dec.-Feb. Leaf


capitataBadhakopi Brassicaceae Herb Common Dec.-Feb. Leaf


gangyloidesOlkopi Brassicaceae Herb Common Dec-Feb. Leaf, fruit

29 Brassica rapa L. Shalgam Brassicaceae Herb Common Jan.-Mar. Leaf, fruit

30 Bacopa monnieri (L.) Pennel. Brahmishak Scrophulariaceae Herb Rare Jun.-Aug. Whole plant

31 Celosia cristata L. Moragphul Amaranthaceae Herb Common Jan.-Dec. Leaf, flower

32 Chenopodium album L. Bathua Shak Chenopodiaceae Herb Common Jan.-Mar. Leaf

33 Chenopodium ambrosoides L. Bonbothua Chenopodiaceae Herb Common Mar.– May Leaf

34 Corchorus olitorius L. Pat shak Malvaceae HerbVery

commonMar.-Jun. Leaf

35 Corchorus capsularis L. Deshipat. Tiliaceae ShrubVery

commonMar-Jun. Leaf

36 Coccinia cordifolia (L.) Cogn Telakucha Cucurbitaceae Climber. Common Mar.-Dec. Leaf

37 Coccinia grandis (L.) Voigt. Telakucha Cucurbitaceae Climber.Very

commonMar.-Dec. Leaf

38 Cucumis melo L. Bangi Cucurbitaceae Herb Common Jan,-May Leaf, fruit

39 Cucumis sativus L. Shosha Cucurbitaceae Herb Common Jan.-Dec. Leaf , fruit

40 Cucurbita maxima Duch. Mistikumra Cucurbitaceae ClimberVery

CommonMar.-Aug.

Leaf, fruit,

flower

41 Cucurbita sativus Duch. Unknown Cucurbitaceae Climber Rare Jan.-Dec. Leaf

42 Cucurbita pepo DC. Mistikadu Cucurbitaceae ClimberVery

CommonMar.-Aug.

Fruit, leaf,

flower

43 Cucurbita moschata Duch. Mistikadu Cucurbitaceae Climber Common Mar.-Aug.Leaf, fruit,

flower

44 Cicer arietinum L. Boot Fabaceae Herb CommonJan.-Dec.

Leaf

45 Colocasia esculenta (L.) Schott Kachu Araceae HerbVery

commonDec.-Mar. Leaf


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common

Nov.-Feb.Leaf




Leaf, fruit,

flower




















commonMar-Jun. Leaf







CommonMar.-Aug.

Leaf, fruit,

flower



CommonMar.-Aug.

Fruit, leaf,

flower


flower


Leaf




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common

Nov.-Feb.Leaf




Leaf, fruit,

flower




















commonMar-Jun. Leaf







CommonMar.-Aug.

Leaf, fruit,

flower



CommonMar.-Aug.

Fruit, leaf,

flower


flower


Leaf




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46 Centella asiatica (L.) Urb. Thankuni Apiaceae Herb Common Feb.-MayWhole plant,

leaf

47 Coriandrum sativum L. Dhaniya. Apiaceae Herb Common Dec.-Feb. Whole plant

48 Capsicum frutescens L. Marich Solanaceae Shrub Common Jan.-Dec. Leaf, fruit

49 Digera muricata (L.) Mart.Boutibon

shakAmaranthaceae Herb

Vulnerable

speciesFeb-Jul. Leaf

50Diplazium esculentum (Retz)

Dhekishak Athyriaceae Shrub Frequent Jan.-Dec.Tender leaf,

frond

51 Diplazium polypodioides Bl. Dhekishak Athyriaceae Shrub Frequent Jan.-Dec. Frond.

52 Enhydra fluctuans Lour. Helencha Asteraceae Herb Common Nov.-Feb. Leaf

53Glinus oppositifolius (L.) Aug.

DC.Gima-sak Molluginaceae Herb Common Jan.-Dec. Whole plant

54 Hibiscus cannabinus L. Mestapat Malvaceae Shrub Common Apr.-Aug. Leaf

55 Hibiscus sabdariffa L. Lalmesta Malvaceae Shrub Common Apr.-Aug. Leaf

56Hygrophila auriculata (Schum.)

Heyne.

Puninnya

shakAcanthaceae Herb Rare Jan.-Dec. Leaf

57 Ipomoea aquatica Forssk. Kalmi Shak. Convolvulaceae Climber CommonJan.-Oct.

Leaf

58 Ipomoea batatas (L.) Lamk. Misti Alu. Convolvulaceae Herb CommonJan.-Dec.

Leaf, fruit

59 Ipomoea cairica (L.) Sweet Unknown Convolvulaceae Herb CommonJan.-Dec.

Leaf

60Ipomoea fistulosa (Mart. ex

Choisy)Unknown Convolvulaceae Shrub Common Jan.-Dec. Leaf

61 Ipomoea indica (Burm.) Merr Unknown Convolvulaceae Climber RareJan.-Dec. Leaf

62 Ipomoea purpurea (L.) Roth. Unknown Convolvulaceae Herb Rare Jul.- Sep. Leaf

63 Ipomoea quamoclit L. Unknown Convolvulaceae Herb Common Jul.-Sep. Leaf

64 Lathyrus hirsutus L. Bon kheshari Fabaceae Herb Common Jan.-Mar. Leaf

65 Lathyrus sativus L. Kheshari Fabaceae Herb Common Jan.-Mar Leaf

66 Lens culinaris Medik. Musuri Fabaceae Herb Common Jan.-Dec. Leaf

67 Lagenaria siceraria (Mol.) Stan. Lau Cucurbitaceae ClimberVery

CommonFeb.-Apr.

Leaf, fruit

68 Luffa cylindrica (L.) Roem.Dhundol

pataCucurbitaceae Climber Common Jun.-Nov. Leaf, fruit

69 Lasia spinosa (L.) Thw. Kanta kachu Araceae Herb Rare Jan.-Dec. Leaf

70 Lactuca sativa L. Lettuce Asteraceae Herb Common Jan.-Mar. Leaf

71 Momordica carantia L. Karolla Cucurbitaceae Climber Common May-Aug. Fruit, leaf

72 Momordica dioica Roxb. Kakrol Cucurbitaceae Climber Common Jul.-Dec. Leaf , fruit

73 Momordica cochichinensisRoxb. Kakrol Cucurbitaceae Climber Common Mar.-Sept. Leaf, fruit

74 Moringa oleifera Lamk. Sajna Moringaceae ShrubVery

commonJan.-Dec. Leaf, fruit

75 Marsilea minuta (L.) Mant. Susni shak Marsileaceae Herb Common Jan.-Dec. Leaf


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leaf





Vulnerable




frond








Heyne.

Puninnya



Leaf


Leaf, fruit


Leaf










CommonFeb.-Apr.

Leaf, fruit












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leaf





Vulnerable




frond








Heyne.

Puninnya



Leaf


Leaf, fruit


Leaf










CommonFeb.-Apr.

Leaf, fruit












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76 Marsilea quadrifolia L. Susni shak Marsileaceae Herb Common Jan.-Dec. Leaf

77 Mollugo pentaphylla L. Tita shak Molluginaceae Herb Rare Jan.-Dec. Leaf

78 Mollugo spergula L. Gima shak Molluginaceae Herb Rare Jan.-Dec. Whole plant

79 Malva verticilata L. Napashak Malvaceae Herb Rare Jul.-Sept. Leaf

80 Oxalis europea L. Amrul Oxalidaceae Herb Common Sep.-Mar. Leaf

81 Oxalis corniculata L. Amrul Oxalidaceae Herb Common Sep.-Mar. Leaf

82 Pisum sativum L. Matar. Fabaceae Herb Common Jan.-Dec. Leaf

83 Paederia foetida L.Gandha

bhaduliRubiaceae Climber Common Jan.-Dec. Leaf

84 Phyllanthus niruri L. Vuiamla Euphorbiaceae Herb Common Apr.-Sep. Leaf

85 Portulaca oleracea L. Baranunia Portulacaceae Herb Common May- Jul. Leaf

86 Portulaca quadrifida L. Chotonunia Portulacaceae Herb Common Jan.-Dec. Leaf

87 Rumex vesicarius L. Takpalong Polygonaceae Herb Common Jul.-Aug. Leaf

88 Rumex dentatus L. Bon Palong Polygonaceae Herb Common Jul.-Aug. Root

89 Rumex maritimus L. Bon Palong Polygonaceae Herb Common Jul.-Aug. Leaf

90 Rumex sanguineus L. Unknown Polygonaceae Herb Common Jul.-Aug. Leaf

91 Raphanus sativus L. Mula Brassicaceae Herb Common Jan.-Mar. Leaf, fruit

92 Sesuvium portulacastrum (L.) L. Nuna shak Aizoaceae Herb Common Jan.-Dec. Leaf

93 Spinacea oleracea L.Palong

ShakAmaranthaceae Herb

CommonNov.-Feb. Whole plant

94 Solanum americanum L. Tit Begun Solanaceae Herb Common Jan.-Dec. Leaf

95 Solanum nigrum L. Tit Begun Solanaceae Herb Common Jan.-Dec. Leaf

96 Solanum indicum L. Tit Begun Solanaceae Shrub Rare Jan.-Dec. Leaf

97 Solanum tuberosum L. Alu Solanaceae Herb Common Oct.-Feb. Leaf, fruit

98 Solanum villosum L. Titbegun Solanaceae Shrub Common Jan.-Dec. Leaf

99 Solanum filisifolium L. Titbegun Solanaceae Shrub Common Jan.-Dec. Leaf

100 Trichosanthes anguina L. Chichinga Cucurbitaceae Herb Common Nov.-Apr. Leaf, fruit

101 Trichosanthes bracteata (Lam.) Makal. Cucurbitaceae Climber Rare Jul.-Dec. Leaf

102 Trichosanthes dioica Roxb Potol. Cucurbitaceae Climber Common Apr-Aug. Leaf, fruit

103Thyphonium trilobatum (L.)

SchottGhet Kochu Araceae Herb Rare Jan.-Dec. Corm

104 Vigna mungo (L.) Hepper Mashkalai Fabaceae Herb Common Nov-Jan Leaf

105 Vigna sinensis (L.) Endl. Borboti Fabaceae Climber Rare Apr-Jul Leaf, fruit

106 Xanthosoma atrovirens L.Moulovi

kochuAraceae Herb Rare Aug.-Oct. Leaf

107 Xanthosoma sagittifolium L.Mukhi

kachuAraceae Herb Rare Aug.-Oct. Corm, leaf

108 Xanthosoma violaceum L.Dudh

kachuAraceae Herb Rare Aug.-Oct Petiole, leaf

Jan = January, Feb = February, Mar = March, Apr = April, May = May, Jun = June , Jul = July, Aug = August, Sep = September,Oct = October, Nov = November, Dec = December


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Figure 1 Habit diversity of the recorded species

Figure 2 Percentage (%) of wild and cultivated leafy vegetables

17.59%

11.11%

48.15%

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ANALYSIS ARTICLE Indian Journal of Science · Indian Journal of Science, 2018, 25, 20-34 Publication License This work is licensed under a Creative Commons Attribution 4.0 International