Ethnobotany: A manual to some incredible wild edible fruits used by tribes of Sanctuary areas of the Western Himalayan Region In Himachal Pradesh

Himachal Pradesh is a state in India known for its abundant flora and rich biodiversity. The region is home to a variety of wild fruits which have been collected and used for food and medicinal purposes for centuries. However in recent years the availability of these fruits has been greatly reduced due to deforestation and other forms of environmental degradation. Despite this wild fruits remain an important supplementary source of food for people living in remote areas of the state. They also have the potential to serve as an alternate source of income for rural communities. To ensure food and livelihood security it is important to document and conserve the available wild edible fruits. Some examples of wild edible plants found in Himachal Pradesh include Kafal a small berry-like fruit with a sour and sweet taste Kilmora a wild raspberry with a sweet and tangy taste Hisalu a small red-colored fruit commonly used to make jams and jellies and Chulli a small cherry-like fruit used to make pickles and chutneys. Wild fruits are mostly consumed raw but some are also processed or cooked by locals. They are a rich source of protein carbohydrates fat and other essential nutrients. Moreover they contain phytochemicals of unique medicinal importance which demand requisite attention and investigation for their conservation and popularization. Wild edible plants have played an important role in complementing staple agricultural foods and have the potential to be exploited as a source of new medicine or rare vitamins minerals specific amino acids or fatty acids. Therefore it is essential to conserve these plants and use them in a sustainable manner to ensure food and nutritional security for the local inhabitants.