Traditional knowledge of wild food plants in a few Tibetan communities

BACKGROUND This paper aims to present the author's field research data on wild food plant use in Tibetan regions. It provides a general perspective on their significance in past and present Tibet, and examines the concept of wild edible plants as medicinal plants. The fieldwork was conducted in Dhorpatan (Nepal, May-August 1998), Lithang town and surroundings (Sichuan, China, April-September 1999, May-August 2000); Southern Mustang District (Nepal, July-August 2001); and Sapi (Ladakh, Jammu and Kashmir, India, July 1995, August 2005). METHODS The research was conducted with 176 informants. The methodology included ethnographic research techniques: participant observation, open-ended conversations, semi-structured interviews, and studies of Tibetan medical texts. The author worked in the field with Tibetan colloquial and written language. RESULTS The 75 total wild food plants and mushrooms belong to 36 genera and 60 species. 44 specimens are used as vegetables, 10 as spices\condiments, 15 as fruits, 3 as ferments to prepare yoghurt and beer, 5 as substitutes for tsampa (roasted barley flour, the traditional staple food of Tibetan people), 4 as substitutes for tea, and 3 to prepare other beverages. Data from Lithang, which are more representative, show that among 30 wild food plant species exploited, 21 are consumed as vegetables, 5 as spices, 4 as fruits, 3 represent substitutes for roasted barley flour, 2 substitutes for tea, and 1 is used as fermentation agent. CONCLUSION Tibetans have traditionally exploited few wild food plants. These mainly compensate for the lack of vegetables and fruit in traditional Tibetan diet, notably among pastoralists, and are far more important during famines as substitutes for roasted barley flour. Today few wild food plants are regularly consumed, less in the main towns and villages and moreso in remote areas and among pastoralists. Younger generations from towns have almost lost traditional botanical knowledge. Owing to modernisation and globalisation processes, many local people have specialised in collecting natural products increasingly demanded in China and abroad. Tibetan people strongly benefit from these activities. Tibetan medicine sees diet as a way of curing diseases and medical treatises describe therapeutic properties of several wild food plants that Tibetans nowadays consume.