Among the numerous services provided by plants, food provision is probably the most important for humans. For many Indigenous Peoples and local communities (IPLC), wild edible plants (WEPs) are also critical for safeguarding biocultural diversity, local resilience, livelihood, and cultural identity through food systems. Consumption of WEP is usually associated as a safety net during food shortages, to maintain food security and sovereignty due to their availability and nutritional quality. Yet, while rarely highlighted in farmers’ societies, the use of WEP goes well beyond the lean season and is often used daily, being an integral part of local gastronomy. This chapter explores the WEP diversity and its role in the Betsileo people’s diet, a group of agropastoralists from the central highlands of Madagascar. This study brings some insight into the Betsileo ethnobotany of wild edible plants while showing the importance of these plants in a farming society.