Traditional Leafy Vegetables of a Tribal Community in Jharkhand, India

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1 Traditional Leafy Vegetables of a Tribal Community in Jharkhand, India M. Ravishankar, D.P. Kaur, W.J. Easdown K.B. Bhushan AVRDC The World Vegetable Center Vigyan Prasar South Asia, ICRISAT Campus, Dept of Science &Technology Hyderabad, Telegana, New Okhla Industrial Development India Authority (NOIDA) India Keywords: leafy indigenous vegetables, Munda, wild vegetables, nutrition, seed production Abstract Eastern India is home to diverse tribal groups. It has a wide array of hardy traditional vegetables that are cheap sources of nutritious food for resource-poor communities, but there has been little documentation of their use in this part of the country. An inventory of traditional leafy vegetables and their utilization was conducted in the Munda tribal areas of Jharkhand. Data were collected through focus group discussions, direct interviews, visits and an observation checklist guide. Although 57 species of leafy indigenous vegetables have been documented in Jharkhand, this study found 41 used in Khunti and Ranchi districts. Over half were herbs (51%), followed by shrubs (17%), trees (17%) and creepers (15%). They belonged to 26 families, but just under half were Amaranthaceae and Fabaceae. Almost a third were locally cultivated, and 35 (85%) were sold in markets at different times of the year from cultivated crops or collected from the wild. The parts of the plant most commonly consumed were the leaves, but tender shoots, buds, flowers, flower buds and calyxes were also consumed. Generally the vegetables are sautéed and mixed with other vegetables or rice. Some are dried or used as pickles. There is a need to document the types of traditional vegetables consumed by different tribal groups and to analyze their nutritional properties and uses. Home vegetable gardening has been shown to increase vegetable consumption and diversify diets in Jharkhand; increasing the use of traditional vegetables in home gardens could make this practice more culturally and nutritionally effective. This paper will document basic details, availability, nutritive value, preference, and future commercial potential of the traditional vegetables grown or collected in tribal areas of Jharkhand. INTRODUCTION In India there are large numbers of tribal communities living in forested areas whose members lead a primitive life without modern amenities and are entirely dependent upon plants and plant products for their livelihoods. India has the world s largest tribal population, also known as Adivasi (original inhabitants) (Anon, 2008) and more than 30 tribes live in the state of Jharkhand in northeast India, each with its own customs and cultures. Rice is the main cereal food and the communities depend on wild vegetables, fruits, flowers, tubers and rhizomes that grow profusely on their own, without any inputs. Traditional vegetables are either endemic crops that have been domesticated and cultivated in the same place where they originated, crops that have been introduced into a country and are now recognized as naturalized, or those regularly harvested from the wild.

2 In most cases, traditional should be used instead of the term indigenous (Engle and Altoveros, 2000). These plants are used as vegetables through custom, habit and tradition. Underutilized or wild vegetables may not be widely known outside of a specific area or region, and there is a perception that they are grown mostly in rural areas. In some places consumption of these plants is not socially acceptable by some community sectors because they are considered to be food for the poor (Sharma and Kumar, 2013). Leafy vegetables are collected in forests or other areas of natural vegetation, gathered from fields, pastures, roadsides and wastelands, or grown in home gardens. They are typically cooked and consumed in curry or soups, or used as salads. Their availability fluctuates in quantity and quality throughout the year. During the rainy season, abundant leafy vegetables are harvested and sun-dried, to be consumed with cooked rice water during the lean period when the supply of other vegetables is limited and prices are high. Tribal communities may have access to global vegetables such as cabbage and cauliflower, but these are costly to purchase. Leafy vegetables such as radish, cauliflower, cabbage or fenugreek are available only in November to January (winter), and they are not cultivated by all households. There is little interest in consuming global vegetables, as the crops are not part of traditional diets and few recipes are available. Several traditional leafy vegetables require processing as they contain antinutritional factors such as tannins, saponin, phytate, oxalate, nitrate, cyanogenic glucosides and glucosinolates (Makkar and Becker, 1997). Traditional processing methods like soaking, adding tamarind, and prolonged cooking are used in tribal communities to detoxify vegetables with anti-nutrients and render them safe for human consumption (Aregheore, 2012). High poverty levels in tribal areas of eastern and central India are manifested in malnutrition and poor health (Sinha, 2014). According to the National Family Health survey (NFSH-3, ) in Jharkhand, about half of the children (47%) under three years of age are stunted an indication of undernourishment. One-third (36%) of children are wasted, or too thin for their height, which may result from inadequate food intake or a recent illness. By all three measures (stunting, wasting, and insufficient weight), the nutritional status of children in Jharkhand is worse than in most other states of India. Seventy percent of women in Jharkhand have anemia (Arnold et al., 2009). Leafy greens are among the most nutritious vegetables. They have more nutrition per gramthan other foods and they contain the most important nutrients required for growth and health. Leafy greens are a significant source of calcium, iron, beta carotene, vitamin C, riboflavin and folic acid (Gopalan et al., 1989). Traditional leafy vegetables are rich sources of minerals such as calcium, magnesium, iron and potassium. They are high in fiber, extremely low in fat and carbohydrates, and provide an excellent source of protein. Leafy vegetables can play a major role in reducing micronutrient deficiencies. Although eastern India is endowed with many traditional vegetables with high micronutrient contents, medicinal properties, agronomic advantages and economic value, the potential of these plants for alleviating poverty and ensuring household food and nutrition security has not been exploited. Traditional vegetables have been neglected and several constraints hamper optimal production; if the situation is left unchecked, it may result in a loss of biodiversity. A few papers have attempted to document the use of traditional vegetables in tribal areas, but not in a comprehensive or thorough manner (Abukutsa, 2007). Tribal communities consume large quantities of leafy traditional vegetables, but there has been no intensive study to document the type of vegetables, their availability, cooking methods, consumption patterns and potential for commercialization. We studied the leafy vegetable

3 consumption habits of the Munda, the eighth largest Indian tribal group with a population of 1.9 million; they inhabit Jharkhand, other states of eastern India, and Bangladesh (Anon, 2013). MATERIALS AND METHODS The study was conducted between 2009 and 2012, in two districts (Ranchi and Khunti) of Jharkhand state in eastern India (Figure 1). The area lies between latitude and longitude. The choice of study sites was based on the prevalence of Munda tribes in an area, and also the forest cover, to allow for collection of the maximum number of locally consumed species. The selected communities had cultivated and consumed leafy vegetables for a long time, but had not fully exploited the plants economic potential. Tribal hamlets (four each in Ranchi and Khunti districts) and forest pockets were first visited in different seasons to collect a broad range of information on the habit, habitat and growth season of traditional vegetables. Personnel who spoke the local language and had worked for nongovernmental organizations in the area for many years assisted the authors. The local people were informed about the study and cooperated in the documentation of their vegetables. Past literature on the local use of traditional vegetables was reviewed and a checklist of species to look for, best sources of information, and questions to ask was prepared. Interviews were conducted in eight villages with 40 people: the village head, elder women, and other local informants including scientists, people working in agriculture, and those having extensive knowledge of local vegetables. Interviews were then conducted in eight more villages to authenticate the information obtained about particular species and their uses in different seasons. Plant specimens were collected with the informants from home gardens, cultivated land, forests, and local markets. The plants were photographed, pressed and dried for identification. The vegetables were identified using the classical reference on indigenous crops by Haines ( ). The plants were listed alphabetically, and entries included the botanical name, family, local name, parts used, and how they were used. Vegetables sold by tribal people in rural (Khunti, Murhu), peri-urban (Namkum, Thupudana) and urban markets (Ranchi) (Table 1) also were recorded during different seasons of the year. A list of reported vegetables was prepared and checked with informants to ensure that no locally used leafy vegetables were missing. A survey was then undertaken with 20 respondents (cultivators, elderly tribal people, agricultural workers, scientists, and rural and peri-urban vegetable sellers) to compile a list of the top vegetables with commercial potential for cultivation and marketing. Criteria considered to be the main drivers of consumption were used to prioritize the vegetables: (i) palatability (good, medium and low); (ii) medicinal use (yes or no); (iii) frequency of occurrence in natural habitats (rare, intermediate or frequent); (iv) quantity of extraction (large, medium or small); and (v) existence of market value (yes or no) (Misra et al., 2008). Qualitative analysis reviewed information collected from key informants and quantitative data was compiled from percentages of the various responses given to the survey. RESULTS AND DISCUSSION Although 57 species of leafy indigenous vegetables have been documented in Jharkhand, this study found that 41 were used in the Khunti and Ranchi districts by the Munda tribe (Table 1). Local tribes vary in their preference for specific traditional

4 vegetables, likely due to dietary habits and long-standing food traditions (Majumdar, 1975; Singh et al., 2012). For instance, the Mundas did not consume the leaves of Lucas sp., although this was mentioned in the literature (Sinha and Lakra, 2007), but the Oraon and Santal tribes in the area did consume this vegetable. Over half of the traditional vegetables were herbs (51%), followed by shrubs (17%), trees (17%) and creepers (15%). They belonged to 26 families, but just under half were Amaranthaceae and Fabaceae. Almost a third were locally cultivated or grown as border crops, and 35 (85%) were sold in markets during different parts of the year from cultivated fields or collected from the wild. The parts most commonly consumed were the leaves, but tender shoots, buds, flowers, flower buds, and calyxes were also eaten. Generally the vegetables are sautéed and mixed with other vegetables or rice. Some are dried or used as pickles. The findings conform with reports from similar demographic regions of Northeast India (Baruah and Bora, 2009). After cleaning, traditional vegetables are prepared by boiling, frying, grinding, mixing and drying. Chutney, pickles, boiled vegetables, roasted tender stems and mixed vegetable dishes are prepared from traditional vegetables. Most of the vegetables (68%) were available during the rainy season (July to October). About half were exclusive to the rainy season and half were available year-round. The leaves were collected during the rainy season and freshly cooked, or the surplus leaves were dried and used during the lean period from January to March. One fourth (27%) were available during the driest period, mostly the buds or flowers of trees such as Ficus spp. or Bauhinia spp. (Table 1). It is also reported that indigenous vegetables have a high degree of tolerance to biotic and abiotic stress such as diseases, pests and drought (Singh et al., 2011). Thirty-five indigenous leafy vegetables out of the 41 listed in Table 1 were sold in the local rural market; six (Antidesma diandrum, Boerhaavia diffusa, Cleome viscosa, Commelina benghalensis, Gynandropsis pentaphylla, and Oxalis corniculata) were not sold because consumption is very low and palatability is poor. These vegetables are typically mixed with other vegetables during cooking to make them more palatable. Eleven global leafy vegetables (cauliflower leaves, cabbage leaves, radish leaves, mustard/rape leaves, coriander, Chinese cabbage, mint, fenugreek, fennel, spinach and chickpea leaves) were available in the urban markets. These cultivated crops were also sold in rural areas, but the amount consumed by tribal communities was low. Compared with rural markets, peri-urban areas did not have as diverse a selection of vegetables available (Table 2). The most important vegetables traded and preferred by at least 80% of respondents were amaranth (Amaranthus spp.), Malabar spinach (Basella alba), kangkong (Ipomea aquatica) and chenopodium (Chenopodium album). More than 40% of respondents consumed moringa (Moringa oleifera), Bauhinia spp. and Hibiscus sabdariffa (Table 3). These leafy vegetables have the greatest potential for commercialization and details of each are noted below. Amaranthus spp. Amaranth is the most common leafy vegetable grown in India, where it is known as poor man s spinach (Mini and Krishnakumary, 2004). The leaves and tender shoots are used as vegetables. There are 60 species of amaranth, of which A. tricolor, A. dubius, A. tristis, A. polygonoides and A. blitum are cultivated as vegetables in India. Different species grow in different seasons, allowing for a year-round supply. Leaves and succulent stems are good sources of iron (38.5 mg/100 g), calcium ( mg/100 g), vitamin A and vitamin C (Chadha, 2009). However, high oxalate content (1-2%) in the leaves of some

5 species affects calcium metabolism (Devadas and Mallika, 1991) and only about 15-54% of total iron is available. The crop s short duration, quick response to fertilizers, high yield, ease of cultivation and the availability of diverse types suited to specific agroclimatic situations make it a favorite crop of farmers. Both leaf and grain types play a vital role in combatting malnutrition among poor people (Gopalakrishnan, 2007). In India there are eight varieties released for commercial cultivation, but the availability of seed is a limiting factor for large-scale cultivation, and local communities in Jharkhand usually depend on their own saved seeds. Basella alba Malabar spinach (Indian spinach, Malabar nightshade or poi) is a perennial crop widely grown in home gardens as creepers on fences. There are two types: green (B. alba) and red (B. alba var. rubra) with different stem thicknesses. The tender shoots, leaves, and stems are used as a vegetable, in soups or stews, but the mucilaginous substance found in the stem and leaves makes the crop less palatable to some consumers. Basella is native to the Indian subcontinent and adapted to harsh weather conditions. Various parts of the plant are used for the treatment of both human and animal diseases and ailments, especially in India and China. It has asperient, rubefacient and anti-catarrhal properties, and contains antiviral substances (Deshmukh & Gaikwad, 2014), saponins, kaempherol and betalin (Shruthi et al., 2012) as well as steroids and phenolic compounds (Phadungkit et al., 2012). In addition to proteins and fat, leaf extracts also contain vitamin A, vitamin C, vitamin E, vitamin K, vitamin B9 (folic acid), riboflavin, niacin, thiamine and minerals such as calcium, magnesium and iron. Ipomea aquatica Water convolvulus or kangkong is an herbaceous aquatic or semi-aquatic trailing plant whose tender stems and leaves are used as a vegetable or added to sauces and soups (Westphal, 1994). The introduction of an elite line by AVRDC in 2008 to tribal villages was very well accepted. It is cultivated in home gardens and sold in rural markets. Chenopodium album Chenopodium (lamb s quarters, bathua) is a fast growing, herbaceous plant suited to temperate regions. Tender leaves and stems are cooked as a leafy vegetable alone or mixed with other vegetables such as potato and pulses. Being a temperate crop it can be grown only in winter from November to January. Different types with green, red or purplish leaves and stems, narrow or broad leaves are grown. The Indian Agricultural Research Institute released one variety, Pusa Bathua-1, for commercial cultivation, but there is a lack of information about improved varieties in tribal areas. Singh et al. (2007) showed that dehydrated leaves were a rich source of protein and carbohydrates. Iron and beta-carotene contents of dehydrated leaves (27.48 mg/100 g and µg/100 g, respectively) were 6-8 times higher than fresh leaves; the incorporation of dehydrated chenopodium leaves in various conventional food items can improve the nutritional quality of the products as well as add variety to the diet. Moringa oleifera Moringa or drumstick tree is commonly grown in home gardens of this area. The trees are grown mainly for their pods, but the leaves and flowers are also consumed. The consumption of leaves prevents malnutrition in developing countries that usually appears in children during the weaning period, between one and three years old. Broin (2006)

6 also reported that 30 g of leaf powder can cover one-third of the daily allowance for proteins, 75% of the calcium needs, and more than half of the iron necessary for children under three years of age. Bauhinia spp. Bauhinia spp. (orchid tree, camel's foot tree, kachnar or mountain-ebony) is commonly grown as a border crop in agricultural land, or grown on uncultivated land or in forested areas. The flower buds and young leaves with tender shoots are collected from April to June. It is used to make simple fried preparations or pickles. The young leaves and flowers of various Bauhinia species are eaten as a side dish with rice, or used to flavor meat and fish (Orwa et al., 2009), and sometimes the seeds are eaten. There is not much information available on the nutritional status of this crop. It was highly valued by our survey respondents, as it is available during the lean season. It can be grown in home gardens as a live fence. The young leaves and flower buds can be harvested regularly for a period of three months, and the mature leaves can be used as fodder for livestock during the summer in April to June. Hibiscus sabdariffa Sorrel, rozelle, roselle, or red sorrel is an erect, mostly branched, annual shrub. It is mostly cultivated for its leaves, calyx and for fiber. Fresh or dried calyxes are used in preparing chutney, jellies, and sauces. Tender leaves and stalks are eaten as a vegetable. Mature leaves are consumed as a vegetable. It is mostly available in the rainy season, but it can be cultivated throughout the year. CONCLUSION A wide range of traditional leafy vegetables are used by tribal communities in Jharkhand. The plants are collected from fields and forests or purchased from markets, and there are many local types available within species. There are more than 50 million tribal people in India, and they are among the most poorly nourished in the country. Identifying nutritious crops important to their culture could help improve their dietary status and also provide opportunities to enhance their livelihoods. Four of the most popular traditional vegetables (Amaranthus spp., Basella spp., Ipomea aquatica and Chenopodium album) already have been promoted by AVRDC across South Asia for use in home gardens. There is good potential to include the other popular species identified in this study in future home gardening projects for tribal communities. Research by AVRDC in East Africa showed that many traditional vegetables are used and locally traded. These crops are nutritionally and culturally important, but wider cultivation is curtailed by a lack of information on correct cultural practices, seed supplies and professional marketing. A few local leafy vegetables like amaranth and moringa have been released by national agricultural research systems in India, but the availability of seed remains a major limitation. Our study has identified priority vegetables that are worth promoting because they are popular, widely consumed, highly nutritious, culturally important, agronomically feasible and easy to trade. If these vegetables are commercialized, the quantity available in rural markets will likely increase. A larger supply could lead to increased consumption by local communities, which can help strengthen nutrition security. In urban areas, the willingness to consume traditional vegetables such as Bauhinia spp. or Ficus spp. buds is high, but the supply is sporadic and seasonal.

7 The availability of quality seed of elite lines with proper agronomic properties is the major factor constraining production. There is potential for private seed companies to enter the seed market for traditional vegetables. Processing of these vegetables is still underdeveloped (Chadha et al., 2007). Value addition through storage and commercialization could widen the livelihood base and thus draw attention of planners. Such strategies have been used effectively to combat vitamin and micronutrient deficiencies in Africa (Lyimo et al., 1998) and should be replicated in other regions. Literature Cited Abukutsa, M.O.O The diversity of cultivated African leafy vegetables in three communities in western Kenya. Afr. J. Food Agric. Nutr. Dev. 7. Anon Adivasis of India World Directory of Minorities Anon Demographic status of Scheduled Tribe population of India. Ministry of Tribal Affairs. Government of India. phicstatusofscheduledtribepopulationofindia.pdf Aregheore, E.M Nutritive Value and Inherent Anti-nutritive Factors in Four Indigenous Edible Leafy Vegetables in Human Nutrition in Nigeria: A Review. J. Food Resource Sci. 1:1-14. Arnold, F., Parasuraman, S., Arokiasamy, P. and Kothari, M Nutrition in India. National Family Health Survey (NFHS-3), India, Mumbai: International Institute for Population Sciences; Calverton, Maryland, USA: ICF Macro. Baruah, A.M. and Borah, S An investigation on sources of potential minerals found in traditional vegetables of North-eastern India. Int. J. Food Sci. Nutr. 60: Broin, M The nutritional value of Moringa oleifera Lam. Leaves: What Can We Learn from Figures? Moringa news Workshop Chadha, M.L., Oluoch, M.O. and Silue, D Promoting Indigenous Vegetables for Health, Food Security, and Income Generation in Africa, Proc. XXVII IHC - Hort. Plants in Urban and Peri-Urban Life Eds.-in-Chief: T.A. Lumpkin and I.J. Warrington Acta Hort. 762: Chadha, M.L Indigenous Vegetables of India with Potentials for Improving Livelihood, Acta Hort. 806: Deshmukh S.A. and D. K. Gaikwad, D.K A review of the taxonomy, ethnobotany, phytochemistry and pharmacology of Basella alba (Basellaceae). Journal of Applied Pharmaceutical Science Vol. 4 (01), pp Devadas, V.S. and Mallika, V.K Review of research on vegetables and tuber crops- Amaranthus. Directorate of Extension, Kerala Agricultural University, Thrissur, Kerala, India. Engle, L.M. and Altoveros, N.C Collection, Conservation and Utilization of Indigenous Vegetables: Proceedings of an AVRDC Workshop, August 16-18, AVRDC - The World Vegetable Center, Taiwan. Gopalakrishnan, T.R Vegetable crops. New Indian Publishing Agency, New Delhi, India. Gopalan, C., Rama Shastri, B.V. and Balasubramanian, S.C Nutritive value of Indian foods. National Institute of Nutrition, Hyderabad, India.

8 Haines, H.H. ( ). The Botany of Bihar and Orissa: An account of all the known indigenous plants of the province and of the most important or most commonly cultivated ex. Vol DOI: /bhl.title Lyimo, M., Nyagwegwe, S. and Mnkeni, E Investigation of the traditional food processing, preservation and storage methods on vegetable nutrients: A case study of Tanzania. Plant Foods Hum. Nutr. 41: Majumdar, R. C Penal settlement in Andamans. New Delhi: Ministry of Education and Social Welfare, Govt of India Press, McGraw-Hill Makkar, H.P.S. and Becker, K Nutrients and antiquality factors in different morphological parts of Moringa oleifera tree. J. Agric. Sci. 128: Mini, C. and Krishnakumary, K Leaf Vegetables, Agrotech Publishing Academy, Rajasthan, India. Misra, S., Maikhuri, R.K., Kala, C.P., Rao, K.S. and Saxena, K.G Wild leafy vegetables: A study of their subsistence dietetic support to the inhabitants of Nanda Devi Biosphere Reserve, India. J. Ethnobiol. Ethnomed. 4:15. Orwa, C. Mutua, A., Kindt, R., Jamnadass, R. And Anthony, S Agroforestry Database: a tree reference and selection guide version 4.0. World Agroforestry Centre, Kenya. Phadungkit, M., Somdee, T. and Kangsadalampai, K Phytochemical screening, antioxidant and antimutagenic activities of selected Thai edible plant extracts. J. Med. Plants Res. 6: Sharma, H.P. and Kumar, R.A Health security in ethnic communities through nutraceutical leafy vegetables. J. Environ. Res. Dev. 7: Shruthi, S.D., Roshan, A. and Naveen, K.H.N A Review on Medicinal Importance of Basella alba L. Int. J. Pharm. Sci. Drug Res. 4: Singh, L., Yadav, N., Kumar, A. R., Gupta, A. K., Chacko, J., Parvin, K., and Tripathi, U. 2007: Preparation of value added products from dehydrated bathua leaves Chenopodium album Linn. Natural Product Radiance 6:6-10. Singh, S., Singh, D.R., Pandey, V.B., Singh, L.B., Birah, A., Kumar, K. and Srivastava, R.C Initial screening of indigenous vegetable crops of Andaman Islands for biotic stresses. Abstract Book on 9 th Symposium on Crop Health Management for Sustainable Agri- Horticultural Cropping System. CARI, Port Blair. Singh, S., Singh, D.R., Salim, K.M., Srivastava, A., Singh, L.B., Srivastava, R.C Estimation of proximate composition, micronutrients and phytochemical compounds in traditional vegetables from Andaman & Nicobar Islands. Int. J. Food Sci. Nutr. 62: Sinha, A.K Nutritional security along with Food security: A major need in tribal areas. Asian Mirror Int. J. Res. I:1-14. Sinha, R. and Lakra, V Edible weeds of tribals of Jharkhand, Orissa and West Bengal Indian Journal of Traditional Knowledge. 6: Westphal, E Ipomoea aquatica. In: J.S. Siemonsma and Piluek, K. eds. Plant resources of South East Asia, No. 8 Vegetables. Bongor, Indonesia. p

9 Table 1. List of traditional leafy vegetables found in Ranchi and Khunti districts of Jharkhand during No. Scientific name Mundari Name Habit Habitat Parts consumed Availability Sold 1 Amaranthus Leparada H CL young plant year-round RPU hybridus 2 A. spinosus Achparara H WP leaf, tender year-round R shoot 3 A. tricolor Leparada H CL young plant year-round RPU 4 A. viridis Leparada H WF leaf, young year-round RP shoot 5 Antidesma Matara S ST leaf, fruit Mar.-Apr. diandrum 6 Bauhinia Singara T F,CL young leaf, Apr. -June RP purpurea flower 7 Bauhinia Laba T F flower with Apr. -June R retusa Buduguara good smell 8 Basella alba Uttuara C CL leaf, tender year-round RP shoot 9 Boerhaavia Kechoara H WP leaf July-Sept. diffusa 10 Cassia tora Huring H WP leaf Aug.-Oct. R chakonda 11 Celosia Sirgitiara S WF tender plant July-Sept. R argentea 12 Centella Chokeara C ST whole plant year-round RP asiatica 13 Chenopodium Bathuara H WF leaf Jan.-Apr. RP album 14 Cleome Charmaniara H WP young plant July-Sept. viscosa 15 Colocasia Kechuvara H CL leaf, stem Apr.-June RP esculenta 16 Commelina Kenaara H WP tender young July-Sept. benghalensis plants 17 Cucurbita Kakaru ara C CL young leaves, year-round RP pepo flowers, fruits 18 Digera Kari H WF young plant July-Sept. R alternifolia Gandhari 19 Enhydra Muchiriara H WL young plant year-round RP fluctuans 20 Ficus glabella Putkal T F tender leaves Feb.-Apr. RP 21 Ficus infectoria / virens Hesa Putkal T F tender leaves Feb.-Apr. R

10 22 Gynandropsis Katara H WP tender young July-Sept. pentaphylla plant 23 Hibiscus Kotolaeara S CL leaf July-Sept. R cannabinus 24 Hibiscus Jojoara S CL leaf, calyx July-Sept. RP sabdariffa 25 Ipomea Karminara C ST,WL leaf, shoot year-round RP aquatica 26 Ipomea Sangara C CL leaf, shoot Nov.-Jan. R batatas 27 Limnophila Muchariara H WF leaf, shoot July-Oct. R conferta 28 Marsilea Chatuamara H WL leaf year-round R minuta 29 Medicago Tiringara H WF young plant Apr.-Jun. R lupulina 30 Momordica Karlara C WP tender young year-round R charantia leaves, fruits 31 Moringa Mungara T CL leaf, flower, year-round RP oleifera fruit 32 Murraya Karipata S CL leaf year-round RP koenigii 33 Olax scandens Jalaara S F leaf, fruit Mar.-May R 34 Oxalis Pirijojo H WP leaf July-Sept. corniculata 35 Polygonum Mouiara H WP young plant Dec.-Mar. R plebeium 36 Portulaca Dailara H WF,WP young plant July-Sept. RP oleracea 37 Portulaca Golgolara H WF,WP leaf July-Sept. R quadrifida 38 Sesbania Hutar T CL leaf, flower year-round R grandiflora 39 Tamarindus Jojoara T CL,F leaf, fruit, year-round R indica seed 40 Trianthema Kechoara H WF young plant July-Sept. R portulacastrum 41 Vangueria spinosa Seriliara S F leaves, fruits Mar.-Apr. R Habit: H - Herb, S - Shrub, T - Tree, C - Creeper Habitat: WP - Waste Places, CL - Cultivated, WF - Weed in Agricultural Field, DL - Dry Land, WL - Wet Land, ST - Near streams, F - Forest Sold: R: 35 traditional leafy vegetables sold in Rural Khunti and Murhu markets P: 16 sold in Peri-urban (Namkum and Thupudhana) markets U: 2 sold in Urban (Ranchi Supermarket) market

11 Table 2. Diversity of commercial and traditional leafy vegetables found in urban, periurban and rural markets of Ranchi and Khunti districts of Jharkhand during No. Location Total No. of leafy vegetables found No. of traditional leafy vegetables present 1 Urban Peri-urban Rural 46 35

12 Table 3. Vegetables with existing markets and potential for greater cultivation No. Crop Respondents Preference % Palatability Medicinal use Frequency of occurrence in natural habitats Quantity of extraction 1 Amaranthus 100 Good No Intermediate Medium 2 Ipomea aquatica 100 Good No Rare Mediumsmall 3 Basella alba 100 Good No Rare Mediumsmall 4 Chenopodium album 80 Good No-Yes Frequent Large 5 Moringa oleifera 45 Good to Medium Yes Intermediate medium 6 Hibiscus sabdariffa 40 Good No Rareintermediate Small 7 Bauhinia purpurea 20 Good - medium No Intermediate medium 8 Centella asiatica 10 Good Yes Rareintermediate Small 9 Enhydra fluctuans 5 Good No frequent medium

13 Figure 1. Map showing the study area for traditional leafy vegetables used by the Munda tribe in Ranchi and Khunti districts of Jharkhand, India.