Edible ferns and fern–allies of North East India: a study on potential wild vegetables

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• 作者：S. D. Yumkham ; L. Chakpram ; S. Salam…
• 关键词：Ferns ; Fern–allies ; North East India ; Wild vegetables
• 刊名：Genetic Resources and Crop Evolution
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：64
• 期：3
• 页码：467-477
• 全文大小：
• 刊物类别：Biomedical and Life Sciences
• 刊物主题：Plant Sciences; Plant Systematics/Taxonomy/Biogeography; Plant Genetics & Genomics; Plant Physiology; Agriculture;
• 出版者：Springer Netherlands
• ISSN：1573-5109
• 卷排序：64

文摘

The North East India houses around 130 ethnic tribal communities which exhibits unique tradition, dialect and culture. These communities collect edible plants from wild forming a common practice for livelihood and subsistence even today. Of the varieties of plant consumed, ferns and fern–allies also constitute an important food supplement. An inventory survey was conducted in order to assess the wild edible ferns and fern–allies which are used as vegetables by various ethnic communities of North East India. Altogether, twenty-three (23) ferns and fern–allies are found to be edible, and used in preparing various cuisines. Four species viz. Diplazium esculentum (Retz.) Sw., Huperzia phlegmaria (L.) Rothm., Huperzia squarrosa (G. Forst.) Trevis. and Nephrolepis cordifolia (L.) C. Presl were cultivated in small scale for consumption and horticultural purposes, while the rest of the species were directly harvested from wild habitat. Role of these ferns in local cuisines, other reported uses and bioactive components were discussed. The study also emphasises on future development of ferns and its allies as potential vegetables in North East India.