Wild edible plants of the Indian Himalayan Region as nature-based solutions for food and nutritional security

Access to adequate food and nutrition is a major global challenge for humanity, particularly under the growing pressures of population growth and environmental perturbations. Modern food production relies largely on a few high-yielding crops, leading to reduced dietary diversity and increased nutrient deficiencies. This highlights the need to identify alternative food sources that are nutritionally rich, climate resilient, and locally available. Wild edible plants represent a viable option for food, nutritional, and livelihood security due to their innate resistance, adaptive capacity, and local availability. The present study documents the nutritional and chemical profile of approximately 200 species of wild edible plants traditionally used by rural communities in the Indian Himalayan region as sources of food and nutrition. Many of these species are rich in bioactive metabolites, including vitamins, phenolics, anthocyanins, antioxidants, and aromatic compounds. Among the documented species, 90 are also used in traditional medicines, highlighting their dual role in nutrition and healthcare. The results further indicate that the collection and marketing of wild edible plants significantly contribute to the livelihoods of Himalayan communities. Furthermore, these wild edibles serve as valuable genetic sources to enhance agricultural diversity, thereby alleviating malnutrition in the region and supporting the achievement of the Sustainable Development Goal of Zero Hunger. These findings highlight the potential of wild edible plants as nature-based solutions to improve dietary diversity, strengthen food and nutritional security, support rural livelihoods, and promote sustainable biodiversity management in the Himalayan region.