From forests to tables: wild edible plants’ contribution to ethnomedicine and nutrition in northeastern Madhya Pradesh, India

Wild edible plants (WEPs) are increasingly recognized for their crucial role in global food security, predominantly in impoverished rural communities where conventional food sources may be scarce or inadequate. Despite their importance, there is a lack of comprehensive data on the ethnomedicinal and nutritional significance of wild edible plants in specific regions, particularly in developing countries. The four districts of Northeastern Madhya Pradesh, India namely Shahdol, Anuppur, Dindori, and Umaria, represent a critical yet underexplored area where WEPs contribute substantially to the local diet and healthcare. Comprehensive field surveys were conducted using semi-structured questionnaires to determine ethnobotanical indices such as the relative frequency of citation (RFC) and cultural importance index (CI) for wild edible and medicinal plants. The study identified 85 wild edible plant species across 43 families and 78 genera. Fruits (36.78%) were the most commonly consumed plant part, followed by leaves (32.18%) and seeds (12.18%), with consumption methods including as vegetables, eaten raw, beverages, and roasted form. For medicinal purposes, roots were the most utilized part (19.35% of species), followed by bark (18.55%) and fruits (16.93%). Most plant species were used to treat gastrointestinal issues like diarrhea, dysentery, and constipation, as well as general ailments such as weakness, fever, malaria, and anaemia, administered in forms such as decoctions, juices and powders. RFC and CI values ranged from 0.05 to 0.72 and 0.2 to 0.78, respectively. These wild edible plants were found to be rich in essential macro and micronutrients, with concentrations ranging from Ca (0.29–3801 mg/100 g), Fe (0.01–3823.7 mg/100 g), Zn (0.01–303.1 mg/100 g), Na (0.08–4400 mg/100 g), K (0.93–9000 mg/100 g), Cu (0.005–5205 mg/100 g), P (0.04–263.7 mg/100 g), Mg (0.3–880 mg/100 g), Mn (0.005–1188.1 mg/100 g), and vitamins like B1 (0.01–22.47 mg/100 g), B2 (0.04–202 mg/100 g), ascorbic acid (0.31–1561.1 mg/100 g), and β-carotene (0.75–674.17 mg/100 g). This study highlights the extensive diversity and multifaceted uses of wild edible plants in terms of their ethnomedicinal and nutritional importance. Promoting sustainable use and large-scale cultivation of these valuable wild edibles could enhance local food security and support the achievement of related UN Sustainable Development Goals.