Traditional Wild Food Plants Gathered by Ethnic Groups Living in Semi-Arid Region of Punjab, Pakistan
Abstract
:Simple Summary
Abstract
1. Introduction
- To investigate and record the variety of wild food plants gathered in the remote areas of the semi-arid region.
- To research and document regional cuisine, culinary practices, and any potential food taboos.
- To assess the gathering and consumption of wild food plants across a variety of ethnic groups in order to comprehend the causes of any similarities and/or differences as well as the dynamics of transportation.
2. Materials and Methods
2.1. Study Area
2.2. Demographic Information of the Informants
2.3. Data Collection
2.4. Data Analysis
Ethnic Group | Dogar | Jutt | Arain | Mewati | Rajput | |
---|---|---|---|---|---|---|
History | An agricultural tribe of Central Punjab | Descendants of Indo-Aryan tribal group native to the Punjab region | The Arain are the descendants of those Arab tribes who came to the region during 8th Century | A racial or ethnic group that originates from the Mewat Muslim Rajput region of western India | Muslim Rajputs are the descendants of Rajputs from the Indian subcontinent’s northern areas. | |
Language | Punjabi, Urdu | Punjabi | Punjabi, Urdu | Mewati, Urdu | Marwari, Urdu | |
Subsistence economy | Agriculture, Livestock business, and Services | Agriculture, Pastoralism | Business, Agriculture, and Horticulturalism | Forestry, Agriculture, and Pastoralism | Horticulturalism, Services, Business, and Agriculture | |
Gender | Male | 20 | 22 | 20 | 18 | 27 |
Female | 15 | 18 | 15 | 15 | 5 | |
Education Level | Illiterate | 15 | 20 | 10 | 20 | 9 |
Primary | 10 | 12 | 8 | 10 | 11 | |
Matric | 5 | 6 | 10 | 1 | 6 | |
Intermediate | 2 | 1 | 3 | 4 | 2 | |
Graduate | 0 | 2 | 3 | 3 | 2 | |
Age Groups | Between 20 and 40 years | 10 | 11 | 15 | 14 | 9 |
Between 40 and 60 years | 15 | 18 | 20 | 17 | 8 | |
Above 60 | 12 | 6 | 10 | 4 | 6 |
3. Results
3.1. Diversity of Wild Food Plants and Uses
3.2. Part Used
3.3. WFPs Used as Vegetable
3.4. WFPs Used as Fruit
3.5. Herbal Drinks
3.6. Pickles and Condiments
3.7. Traditional Cuisine Recipes of WFPs
3.8. Cross Ethnic Comparison
3.9. Novelty Index of Current Documentation
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Family | Scientific Name | Indigenous Name | Growing Habit | Edible Part | Mode of Utilization and Recipes | Traded in Local Market | Seasonal Availability | Previous Reports in Pakistan |
---|---|---|---|---|---|---|---|---|
Aizoaceae | Trianthema portulacastrum L. | It Sit | Herb | Shoots | Shoots are cooked as vegetable. Fresh shoots are mixed with spinacia oleracea and are boiled in water and then fried in oil with onion, garlic, ginger. | No | March–April | 1 2 3 ♦+4 5 6 7 8 9 10 11 12 ᴥ+13 14 15 16 17 18 |
Amaranthaceae | Amaranthus viridis L. | Chulai | Herb | Leaves | Leaves are cooked as vegetable | No | August–September | 1 2 ♦+3 ᴥΨ 4 5 6 7 8 9 10 11 12 ᴥ+13 14 15 ᴥ+16 17 18 |
Digera muricata (L.) Mart. | Tandla | Herb | Shoots | Shoots are cooked as vegetable. | No | August–September | 1 2 ♦+3 ᴥΨ 4 5 6 7 8 9 10 11 12 ᴥ+13 14 15 ᴥ+16 17 18 | |
Asteraceae | Carthamus oxyacantha M. Bieb. | Pohli/Chandni/Adhmaya/Barham Dandi | Herb | Whole Plant | Leaves with onion, garlic, ginger, and spices are cooked as vegetable. Whole plant is boiled in water to prepare herbal tea. | No | March–April | 1 2 3 ᴥ+4 5 6 7 8 9 10 11 12 ᴥΨ13 14 15 16 17 18 |
Cichorium intybus L. | Kasni | Herb | Shoots | Cooked as vegetable and boiled in water to prepare herbal drink. | Yes | March–April | 1 2 3 ᴥ+4 5 6 7 8 9 ᴥ+10 11 12 ᴥ+13 ᴥ+14 15 ᴥΨ16 ᴥ+17 18 ᴥ+ | |
Launaea procumbens (Roxb.) Ramayya & Rajagopal | Bhattal | Herb | Whole Plant | Shoots are cooked as vegetable. | No | March–April | 1 2 ᴥ+3 4 ᴥΨ5 6 7 8 ᴥ+9 10 11 12 13 14 15 ᴥΨ16 17 18 | |
Sonchus oleraceus (L.) L. | Dhudhak booti | Herb | Shoots | Fresh shoots are eaten raw. Cooked in boiled water and then fried in oil with onion, garlic, ginger, green chilly with spices. | No | February–April | 1 2 ♦+3 4 5 6 7 8 9 10 ♦+11 12 13 14 15 ᴥΨ16 17 18 | |
Boraginaceae | Cordia dichotoma G. Forst. | Lasoori | Tree | Fruits | Ripened fresh fruits are eaten raw. Unripe fruits are used to make Achaar (Pickle). Unripe fruits are ground with spices to prepare Chatney (Sauce). | Yes | March–April | ♦Ψ1 ♦Ψ2 3 4 5 6 7 ♦Ψ8 9 10 11 12 13 14 15 16 17 18 |
Cordia myxa L. | Lasoora | Tree | Fruits | Ripened fresh fruits are eaten raw. Unripe fruits are used to make Achaar (Pickle). | Yes | October–November | ♦+1 ♦Ψ2 3 4 5 6 7 ♦Ψ8 9 10 11 12 13 14 15 16 17 18 | |
Ehretia acuminata R. Br. | Panna/Hanjair | Tree | Fruits | Ripened fresh fruits are eaten raw | No | June–July | ♦Ψ1 ᴥ+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Ehretia obtusifolia Hochst. ex A. DC. | Gondhi | Shrub | Fruits | Ripened fresh fruits are eaten raw. | No | June–July | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 | |
Brassicaceae | Capsella bursa-pastoris (L.) Medik | Saroo boti | Herb | Leaves, Seeds | Fresh leaves are cooked as vegetable. Oil from seeds used in cooking. | No | February–March | ♦Ψ1 ᴥ+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Sisymbrium irio L. | Saro boti | Herb | Leaves | Fresh leaves are cooked as vegetable. | No | February–March | ♦Ψ1 ᴥ+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Cactaceae | Opuntia stricta (Haw.) Haw. | Chittar thor | Shrub | Fruit | Fresh fruit is eaten as raw | Yes | May–June | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Cannabaceae | Cannabis sativa L. | Bhung | Herb | Leaves | Dried leaves are used as drink for cooling purpose. | No | March–April | 1 2 ♦+3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 |
Capparaceae | Capparis decidua (Forssk.) Edgew. | Dailay/Kariya | Shrub | Fruits | Unripe fruits are used to make Achaar (Pickle). Ripened fresh fruits are eaten raw. Ripened fruits are used to make Murabba (Jam). | No | August–September | ♦Ψ1 ♦Ψ2 ♦Ψ3 4 5 6 7 ♦Ψ8 9 10 11 12 13 14 15 16 17 18 |
Cleome viscosa L. | Bophali/Dophali | Herb | Shoots | Leave are cooked as vegetable. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Chenopodiaceae | Chenopodium album L. | Bathoo | Herb | Shoots | Fresh leaves are cooked as vegetable. Dried leaves powder used as condiment. | Yes | August–September | 1 2 ♦+3 ᴥ+4 ᴥ+5 ♦+6 ᴥ+7 8 9 ᴥ+10 ᴥ+11 ᴥ+12 ᴥ+13 ♦+14 15 ᴥ+16 17 18 ᴥ+ |
Chenopodium murale L. | Bathu/Karonda/Chulai | Herb | Shoots | Fresh leaves are cooked as vegetable. | No | March–April | 1 2 ♦+3 4 5 6 7 8 9 10 ᴥ+11 12 13 ᴥ+14 15 16 17 18 | |
Cucurbitaceae | Citrullus colocynthis (L.) Schrad. | Tumma/Kor Tumma | Herb | Fruits/Seeds | Unripe fruits are used to make Achaar (Pickle). Ripened fruits are used to make Jam. Dried seed are used for making powder used as condiment. | Yes | May–June | 1 2 ♦Ψ3 4 5 6 7 8 9 10 ♦Ψ11 12 13 14 15 16 17 18 |
Cucumis melo var. agrestis Naudin | Chibherr | Climber | Fruits/Seeds | Ripened fresh fruit are eaten raw. Fruits and seeds are used to prepared sauce by crushing with onions. Ripened fruits are also cooked as vegetable. | Yes | June–July | ♦Ψ1 ♦Ψ2 ♦Ψ3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Momordica balsmina L. | Jangli Karela | Climber | Fruits | Fresh fruit is cooked as vegetable | Yes | August–September | 1 ♦Ψ2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Mukia madraspatana (L.) M. Roem. | Chaina Chibherr | Climber | Fruits | Leaves are cooked as vegetable | No | May–June | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Trichosanthes dioica Roxb. | Chaminda | Climber | Fruit | Fresh fruit is cooked as vegetable. Dried fruit powder is used as condiment. | Yes | August–September | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Euphorbiaceae | Croton bonplandianus L. | Langrol | Herb | Whole Plant | Plant is boiled in water and then sugar is added to make herbal tea. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Euphorbia prostrata Aiton | Hazardani | Herb | Shoots | Fresh shoots are eaten raw. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Fabaceae | Acacia farnesiana (L.) Wild | Kiker | Shrub | Pods/Gum | Young pods are cocked as vegetable. Gum is used for making traditional foods. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Acacia nilotica (L.) Delile | Desi Keekar | Tree | Pods/Flowers/Gum | Unripe pods are used to make Achaar (Pickle). Gum is mixed in water to make drink. Flowers are boiled in water to make herbal tea. Flowers are cooked as vegetable. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Bauhinia variegata L. | Kachnar | Tree | Flowers/Pods | Buds are cooked as vegetable. Unripe buds and pods are used to make Achaar (Pickle). | Yes | October–November | ♦+1 2 3 4 5 6 7 8 9 ♦Ψ10 11 12 13 14 ♦Ψ15 ♦Ψ16 17 18 ᴥΨ | |
Cassia fistula L. | Amaltas/Ambartash | Tree | Fruits/Flowers/Seeds | Ripened fresh fruits are eaten raw. Leaves and flowers are cooked as vegetable. | Yes | October–November | ♦Ψ1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Lathyrus aphaca L. | Jangli matri | Leaves/Pods | Leaves and pods are cooked as vegetable. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | ||
Pongamia pinnata L. | Karunjwa | Tree | Leaves | Leaves are used to make sauce. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Prosopis cineria (L.) Druce | Jhand | Tree | Pods | Unripe pods are used to make Pickle. | No | March–April | ♦Ψ1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Prosopis juliflora (Sw.) DC. | Pahari Keekar/Jund/Arjun | Tree | Pods | Unripe pods are used to make Pickle. Pods are also cooked as vegetables. | No | March–April | 1 2 ♦Ψ3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Rhynchosia minima (L.) DC. | Jangli Matter | Climber | Leaves/Pods | Leaves and pods are cooked as vegetable. | No | August–September | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Senna occidentalis (L.) Link | Chasku | Herb | Seeds/Pods | Fresh pods and seeds are cooked as vegetable. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Vicia sativa L | Jangli Rewari | Herb | Leaves/Pods | Fresh leaves and pods are cooked as vegetable. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Lamiaceae | Mentha longifolia (L.) L. | Podina | Herb | Leaves | Leaves are used as condiment and making herbal drink. | Yes | August–September | ♦+1 ♦+2 3 4 5 6 ♦+7 8 ♦+9 10 11 12 13 ᴥΨ14 15 ᴥΨ16 ♦+17 ♦+18 ♦+ |
Mentha pulegium L. | Nehri Podina | Herb | Leaves | Leaves are used as condiment and making herbal drink. | Yes | August–September | ♦+1 ♦+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Malvaceae | Bombax ceiba L. | Simbal | Tree | Roots | Young roots are used as vegetables | Yes | August-September | ♦+1 ♦+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 |
Grewia tenax (Forssk.) Fiori | Phalsa/Ganger | Shrub | Fruits | Ripened fresh fruits are eaten raw. | No | March–April | 1 ♦+3 4 5 6 7 ♦+8 ♦+9 10 11 12 13 14 15 16 17 18 | |
Malvastrum coromandilianum (L.) Garcke | Cheri Choga | Herb | Seeds | Unripe seeds are eaten raw. | No | August–September | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Malva parviflora L. | Sonchal/Khubazi | Herb | Fruits/Leaves | Ripened fruits are eaten raw. Leaves are cooked as vegetable. | No | May–June | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 ᴥΨ16 17 18 ᴥΨ | |
Meliaceae | Azadirachta indica L. | Naim/Neem | Tree | Fruits/Leaves | Ripened fresh and dried fruits are eaten raw. Leaves are crushed and mixed in water to make herbal drink. | No | August–September | ♦+1 ♦+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Moraceae | Ficus benghalensis L. | Boher | Tree | Fruits | Ripened fresh fruits are eaten raw. | No | May–June | ♦+1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Ficus palmata Forssk. | Pakwara | Tree | Fruits | Ripened fresh fruits are eaten raw. Unripen fruit is cooked as vegetables | Yes | May–June | ♦+1 ♦+2 3 4 5 6 ♦+7 8 ♦+9 10 11 12 13 ᴥΨ14 15 ᴥΨ16 ♦+17 ♦+18 ♦+ | |
Ficus racemosa L. | Gulhar | Tree | Fruits | Ripened fresh fruits are eaten raw. | No | May–June | ♦+1 ♦+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Ficus religiosa L. | Peepal | Tree | Fruits | Ripened fresh fruits are eaten raw. | No | March–May | ♦+1 ♦+2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Morus alba L. | Toot | Tree | Fruits | Ripened fresh fruits are eaten raw. | Yes | March–April | ♦+1 ♦+2 3 ♦+4 5 6 ♦+7 8 9 10 11 12 ♦+13 14 15 16 17 ♦+18 ♦+ | |
Morus nigra L. | Toot | Tree | Fruits | Ripened fresh fruits are eaten raw. | Yes | March–April | ♦+1 ♦+2 3 ♦+4 5 6 ♦+7 8 9 10 11 12 ♦+13 14 15 16 17 ♦+18 ♦+ | |
Morus serrata Roxb. | Shahtoot | Tree | Fruits | Ripened fresh fruits are eaten raw. | Yes | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Moringaceae | Moringa oleifera Lam. | Suhanjna | Tree | Fruits/Leaves/Flowers/Seeds/Roots | Ripened fresh fruits are cooked as vegetable. Unripe fruits and roots are pickled to make Pickle. Flowers and leaves are boiling in water to prepare herbal tea. | Yes | May–June | ᴥΨ 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Myrtaceae | Syzygium cumini (L.) Skeels | Jaman | Tree | Fruits | Ripened fresh fruits are eaten raw. | Yes | May–June | ♦+1 2 3 4 5 6 ♦Ψ7 8 9 10 11 12 13 14 15 16 17 18 |
Oxalidaceae | Oxalis corniculata L. | Khatti Mithi/Khatti Tee | Herb | Shoots | Fresh leaves are cooked as vegetable and for making sauce. | No | March–April | 1 2 ᴥ+3 4 ᴥΨ5 6 7 8 ᴥΨ9 10 ♦Ψ11 12 ♦Ψ13 ♦Ψ14 ♦Ψ15 ♦Ψ16 ᴥΨ17 18 ᴥΨ |
Papaveraceae | Argemone mexicana L. | Satyanasi/Dhatoora | Herb | Whole Plant | Plant is used for making herbal tea. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Poaceae | Avena fatua L. | Joun/Javi | Herb | Seeds | Seeds powder is used as flour for making bread. | No | May–June | ♦Ψ1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Echinochloa colona (L.) Link | Swanakh Grass | Herb | Seeds | Seeds are cooked or ground into flour to make bread. | No | May–June | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Polygonaceae | Polygonum plebeium R. Br. | Hind Rani/Laal Jhaari. | Herb | Shoots | Leaves and stems are cooked as vegetables. Shoots are soaking in water to prepare cold drink. | No | August–September | 1 2 ᴥΨ3 ♦Ψ4 5 6 7 8 9 10 ᴥΨ11 12 ♦Ψ13 14 15 16 17 18 |
Rumex dentatus L. | Jangli Palak | Herb | Shoots | Fresh leaves are cooked as vegetable. | No | August–September | 1 2 ♦+3 ᴥ+4 5 6 7 8 9 ᴥΨ10 ᴥ+11 ᴥ+12 ᴥ+13 ᴥ+14 15 ᴥΨ16 17 18 ᴥ+ | |
Portulacaceae | Portulaca oleracea L. | Bathuwan Booti | Herb | Shoots | Shoots are boiled in water and then fried in oil with onion, garlic, ginger, green chilly with spices. | No | June–July | 1 2 3 4 ♦+5 6 7 8 9 10 11 12 13 ♦+14 15 16 17 18 ♦+ |
Rhamnaceae | Ziziphus mauritiana Lam. | Beri | Tree | Fruits | Ripened fruits are eaten raw. Ripened fruits are dried for later use to make Joshanda (Herbal tea) with other dried herbs. | Yes | June–July | ♦Ψ1 ♦+2 3 4 5 6 7 ♦Ψ8 9 10 11 12 13 14 15 16 17 18 |
Ziziphus nammularia (Burm. f.) Wight & Arn. | Saho Berri | Tree | Fruits | Ripened fruits are eaten raw. | Yes | September–October | ♦Ψ 1 2 ♦+3 ♦+4 5 6 ♦+7 ♦+8 ♦+9 10 11 12 ♦+13 14 ♦+15 16 ♦+17 ♦Ψ 18 ♦+ | |
Salvadoraceae | Salvadora oleoides Decne | Waan | Tree | Fruits | Ripened fresh fruits are eaten raw. | No | June–July | ♦+1 ♦+2 ♦Ψ 3 4 5 6 7 ♦+8 9 10 11 12 13 14 15 16 17 18 |
Salvadora persica L. | Pilu | Tree | Fruits | Ripened fresh fruits are eaten raw. | No | June–July | ♦+1 2 ♦Ψ 3 4 5 6 7 ♦+8 9 10 11 12 13 14 15 16 17 18 | |
Solanaceae | Solanum nigrum L. | Peelakan | Herb | Whole Plant | Ripened fruits are eaten raw. Leaves are cooked as vegetable. Herbal tea is made by boiling the whole plant in water. | No | March–April | ᴥΨ1 ᴥΨ2 3 4 5 6 ᴥΨ7 8 9 10 11 12 13 ᴥΨ 14 15 ᴥΨ 16 ♦Ψ17 18 ᴥΨ |
Solanum surattense Burm. f. | Kandyari | Herb | Fruits/Leaves/Seeds | Dried seeds are used as condiment. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Physalis minima L. | Bhamolay | Shrub | Fruits | Ripened fresh fruits are eaten raw. | No | April–July | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Withania somnifera (L.) Dunal | Asgandh Nagori/Paner dodhi/Rankan | Shrub | Fruits | Ripened fresh fruits are added in milk to make yogurt. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Zygophyllaceae | Fagonia cretica L. | Dhamman Dhamasa/Dhamaya | Herb | Whole Plant | Dried plant is grinded and taken in powder form. Fresh leaves are used to make cold drink. Herbal tea is made by boiling the plant in water and then adding sugar. | No | August–September | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 |
Peganum harmala L. | Harmal | Herb | Whole Plant | Plant is cooked in water and milk with sugar and eaten as sweet dish. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 | |
Tribulus terrestris L. | Bhakra | Herb | Seeds | Seed are cooked in oil for enhancing sexual power. | No | March–April | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 ᴥΨ15 16 17 ᴥΨ18 |
Author Citation | Study Area, Province | NP | NPSP | NPDP | NPSM | NPDM | TPCBA | PRAA | PRSA | PPSP | PPDP | PPSM | PPDM | JI |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Shah et al. [17] | District Sargodha, Punjab | 27 | 22 | 2 | 12 | 12 | 24 | 3 | 41 | 81.5 | 7.4 | 44.4 | 44.4 | 35.3 |
Shah et al. [18] | Central Punjab | 27 | 17 | 1 | 12 | 6 | 18 | 9 | 47 | 63.0 | 3.7 | 44.4 | 22.2 | 24.3 |
Majeed et al. [8] | District Jhelum, Punjab | 78 | 14 | 3 | 9 | 8 | 17 | 61 | 48 | 17.9 | 3.8 | 11.5 | 10.3 | 13.5 |
Tareen et al. [19] | District Harnai, Balochistan | 59 | 1 | 3 | 2 | 2 | 4 | 55 | 61 | 1.7 | 5.1 | 3.4 | 3.4 | 3.3 |
Aziz et al. [37] | Ishkoman and Yasin Valleys, Gilgit Baltistan | 27 | 1 | 0 | 1 | 0 | 1 | 26 | 64 | 3.7 | 0.0 | 3.7 | 0 | 1.1 |
Rashid et al. [20] | District Rajouri, Jammu Kashmir | 57 | 6 | 2 | 6 | 2 | 8 | 49 | 57 | 10.5 | 3.5 | 10.5 | 3.5 | 7.0 |
Marwat et al. [21] | D.I. Khan, KPK | 11 | 8 | 0 | 4 | 4 | 8 | 3 | 57 | 72.7 | 0.0 | 36.4 | 36.4 | 11.8 |
Ahmad and Pieroni [22] | Takhat Sulaiman Hills, KPK | 51 | 3 | 2 | 4 | 1 | 5 | 46 | 60 | 5.9 | 3.9 | 7.8 | 2.0 | 4.5 |
Ahmad et al. [23] | Division (Malakand, Peshawar, Mardan, D.I. Khan, Bannu, Hazara and Kohat, KPK | 25 | 1 | 4 | 3 | 2 | 5 | 20 | 60 | 4.0 | 16.0 | 12 | 8 | 5.9 |
Abbas et al. [24] | Kurram District, KPK | 55 | 3 | 4 | 4 | 3 | 7 | 48 | 58 | 5.5 | 7.3 | 7.3 | 5.5 | 6.2 |
Aziz et al. [13] | Chitral, KPK | 55 | 0 | 2 | 2 | 0 | 2 | 53 | 63 | 0.0 | 3.6 | 3.6 | 0 | 1.7 |
Abdullah et al. [3] | Hindu Kush Mountain Range KPK | 63 | 5 | 6 | 8 | 3 | 11 | 52 | 54 | 7.9 | 9.5 | 12.7 | 4.8 | 9.4 |
Khan et al. [14] | Gadoon Valley | 51 | 4 | 4 | 5 | 3 | 8 | 43 | 57 | 7.8 | 7.8 | 9.8 | 5.9 | 7.4 |
Shad et al. [28] | Different Mountain Packets, KPK | 17 | 3 | 0 | 1 | 2 | 3 | 14 | 62 | 17.6 | 0.0 | 5.9 | 11.8 | 3.8 |
Abbasi et al. [25] | Lesser Himalayas, KPK and Punjab | 35 | 6 | 0 | 4 | 2 | 6 | 29 | 59 | 17.1 | 0.0 | 11.4 | 5.7 | 6.4 |
Abbasi et al. [26] | Lesser Himalayas, KPK and Punjab | 45 | 2 | 9 | 2 | 9 | 11 | 34 | 54 | 4.4 | 20.0 | 4.4 | 20 | 11.1 |
Abbasi et al. [27] | Fifteen different sites of Lesser Himalays, KPK and Kashmir | 20 | 3 | 2 | 2 | 3 | 5 | 15 | 60 | 15.0 | 10.0 | 10 | 15 | 6.3 |
Iqbal et al. [7] | Western Himalaya, Azad Jammu & Kashmir | 102 | 5 | 7 | 8 | 4 | 12 | 90 | 53 | 4.9 | 6.86 | 7.8 | 3.9 | 7.7 |
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Waheed, M.; Haq, S.M.; Arshad, F.; Bussmann, R.W.; Pieroni, A.; Mahmoud, E.A.; Casini, R.; Yessoufou, K.; Elansary, H.O. Traditional Wild Food Plants Gathered by Ethnic Groups Living in Semi-Arid Region of Punjab, Pakistan. Biology 2023, 12, 269. https://doi.org/10.3390/biology12020269
Waheed M, Haq SM, Arshad F, Bussmann RW, Pieroni A, Mahmoud EA, Casini R, Yessoufou K, Elansary HO. Traditional Wild Food Plants Gathered by Ethnic Groups Living in Semi-Arid Region of Punjab, Pakistan. Biology. 2023; 12(2):269. https://doi.org/10.3390/biology12020269
Chicago/Turabian StyleWaheed, Muhammad, Shiekh Marifatul Haq, Fahim Arshad, Rainer W. Bussmann, Andrea Pieroni, Eman A. Mahmoud, Ryan Casini, Kowiyou Yessoufou, and Hosam O. Elansary. 2023. "Traditional Wild Food Plants Gathered by Ethnic Groups Living in Semi-Arid Region of Punjab, Pakistan" Biology 12, no. 2: 269. https://doi.org/10.3390/biology12020269