Foraging for wild edible plants is a rewarding and enriching experience that connects us with nature's bounty. Whether you’re ...

The piquant wood sorrel is used in appetising chutneys and goes into salads; the sour butterfly pea flowers make nourishing tisanes; and the bitter balloon vine go into delicious rasams and chilas.

To distinguish between edible and poisonous wild plants, one should study the distinctive features of each species, including ...

Kashmir tribes preserve traditional knowledge by foraging and consuming wild edibles, enhancing food security and resilience ...