Name: Houttuynia cordata ‘Vernacular Name: Isa-konya Habits and habitats: They are herb and mostly grows in moist, shady locations. Fig.14, Houttuynta cordata ‘Morphology: Houttuynia cordata is a herbaceous perennial plant that can grow to 0.6-1 m @ ft 0 in—3 f.3 in), spreading up to 1 m (3 3 in)" The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically. The leaves are alternate, broadly heart-shaped, 4-9 em long and 3-8 cm (1-3 in) broad. Its flowers are greenish-yellow and borne on a terminal spike 2-3 em long with four to six large white basal bracts. It normally blooms in the summer. It is considered an invasive plant because ofits ability to regrow rhizomes from any segment of its foliage. Consumption: The leaves are used as a side dish for making chutney. The leaves are smelly and smells like paddy field soil but Galo people tends to love the smell and taste Parts Used: Leaves Preparation Methods: The leaves are collected which are then prepared along with13. Botanical Name: Poikifospermum suaveolens (Blume) Mert Famity: Urticaceae Vernacular Name: Ogik Habits and habitats: Shrubs or tall woody climbers, the Species often have high ‘moisture requirement, occurring in Monsoon forests and rain forests, often near streams or other places, at altitudes ranging from 500m to 1800m. It can also grow in the undergrowth of dense forests. ha Fig.15. Poikilospermum suaveolens (Blume) Merr. ‘Morphology: Members of Poikilospermum are shrubs or tall woody climbers (also known as lianas)!" The petiolate leaves are altemate: theirstipules are often caducous, interpetiolar, connate, and leathery; their veins are often prominently pinnate; eystoliths occur adaxially in circular groups, abaxially along veins, either punctiform or linear. The inflorescences are solitary and axillary dichotomously branched cymes, they are unisexual (the plants are dioecious). Consumption: This vegetable is one of the popular vegetables among the Galo people as it has a famous Folk tale among the Galo people. It has a slippery texture when prepared. It is commonly eaten as a vegetable doesn’t depends upon any15. Botanical Name: Mussaenda roxburghii Hook. F. Family: Rubiaceae, Vernacular Name: Taksap Habits and habitats: Shrubs, common in forests, moist and shaded stream-bank, forest-edges. s oS Fig.17. Mussaenda roxburghii Hook. F. Morphology: Shrubs, up to 8 m tall; branchlets striate, angular, greenish, densely Pubescent. Leaves simple, opposite decussate; stipules ca. 0.5-2 x 0.40.8 cm, ‘triangular, acuminate; petioles ca. 0.5-1.5 em long, densely hairy; lamina ca. 5-20 x 3-9 cm, oblong-lanceolate, acute fo acuminate at base, acuminate at apex. Consumption: Mussaenda roxburghii Hook. F. also known as Taksap in Galo Janguage is also a wild vegetable that can be found in the forest of Yomcha, itis also 2 common vegetable eaten by the native people of Yomcha. Parts Used: Leaves. Preparation Method: The leaves of the plant are boiled or some are cooked inside the bamboo along with meat and other ingredients respective to the choices. ‘Medicinal Use: The leaf paste is applied to cut wounds in order to enable blood clotting.16, Botanical Name: Pilea pumila Family: Urticaceae Vernacular Name: Gugay Habits and habitats: Annual herb and This plant is most often found in rich loamy |, usually in moist to wet areas. Its natural habitat is in forests or other lightly shaded conditions. It is a common plant throughout its range, and forms large colonies where it is found. It grows in both high-quality habitats and in ecologically degraded areas. Due to its high tolerance for disturbance, it is often seen near buildings and as a garden weed. Fig.18, Pilea pumila Morphology: Pilea pumila is an erect annual, growing 0.7 to 70 cm tall. The foliage is opposite, simple with dentate margins, wrinkly (with depressed veins), ovate, and ith long petioles. Both the leaves and stems are translucent and bright green, turning bright yellow in autumn. The flowers are small, borne in axillary cymes, unisexual with both genders occurring on the same plant, greenish yellow, and pollinated by wind. Flowers bloom from midsummer through early autumn. Fruits (achenes) are green with purple markings. Roots are fibrous, shallow, and adventitious off the stem in moist areas or when in contact with the soil. Consumption: Mostly used as a side ingredient along with Oyik and other wild vegetables, Parts Used: Leaves along with stem.jaselta alba Basellaceac 18. Botanical Nam Famil Vernacular Name: O-menyo Habits and habitats: It is an edible perennial vine. grows well under full sunlight in hot, humid climates, and in areas lower than 450-500 m, Growth is slower in cooler Temperatures; its growth will not be vigorous if daytime temperatures fall at or below 10-15°C. Fig.20. Basella alba ‘Morphology: The stem of the Basella alba is green with green leaves and the stem of the cultivar Basella alba Rubra’ is reddish-purple; the leaves form green and as the plant reaches maturity, older leaves will develop a purple pigment starting at the base of the leaf and work towards the end. The stem when crushed usually emits a strong scent. Its leaves are large almost about 15 to 20 em when fully matured. Consumption: It is rich source of vitamin A and vitamin C. It is commonly eaten as an alternate option of Spinach. As the species is found abundantly in the area the ‘consumption is generally practice among the people. Parts Used: Leaves and stem. Preparation Method: It can prepare ¢ ‘ith potato or other ingredient ofVernacular name: Kobu nyant Habits and habitats: It isa is a herbaceous, perennial plant in the flowering plant, it is an aquatic plant. It is found mostly around stream side, river bank and pond etc. Centella grows in temperate and tropical swampy areas in Fig.21. Centella asiatica Morphology: The stems are slender, creeping stolon’s, green to reddish-green in color, connecting plants to each other. It has long-stalked, green, rounded apices which have smooth texture with palmately netted veins. The leaves are borne on pericardial petioles, around 2 cm. The rootstock consists of rhizomes, growing vertically down. They are creamish in color and covered with root hairs. Consumption: They are a medicinal plant, which is also used as a source of vegetable by the native of Yomcha Circle. They are commonly found around the area, and is one of the most indigenous wild vegetables that is being consumed by the locals of the Yomcha. Parts Used: Leaves along with the stem. Preparation Methods: Boiling or eaten in raw as a form of salad as well as medicine. ‘Medicinal Use: To treat Jaundice, dysentery etc.20. Botanical Name: Colocasia esculenta Fa Vernacular Name: Rigyu Habits and habitat: They are herbaceous perennial plants with a large corm on or Just below the ground surface. It is herb and usually a wetland herbaceous perennial Plant and usually grows in wet fields and near the banks of ponds and streams. Fig. 22. Colocasia esculenta ‘Morphology: The leaves are large to very large, 20-150 om long, with a sagittate shape. he plants reproduces mostly by means of rhizomes (tubers, corms), but it also Produces "clusters of two to five fragrant inflorescences in the leaf axils". Like other ‘members of the family, the plant contains an irritant which causes intense discomfort to the lips, mouth and throat. ‘Consumption: Mostly the roots is a native delicacy for the Galo tribe. The roots along with the young shoots are consumed as vegetable. If not cooked well it may ive discomfort to lips, mouth and throat due to presence of an iritant in it. leaves are 2 very good source of vitamin A.‘a Veale Consumption amen the alo Tie 21, Botanical Name: Auricularia auricula-judae Family: Auriculariaceae Vernacular Name: Takek Marek Habits and habitats: Saprophytic. They are gelatinous and ear-shaped, with a slightly downy to conspicuously hirsute upper surface and an under surface that is smooth, wrinkled or veined. All species grow on wood. Several Auricularia species are edible and commercially cultivated. Most occur on dead wood, but they can also be weakly parasit ing wood. Fig.23. Auricularia Morphology: Auricularia form thin, brownish, rubbery-gelatinous fruit bodies that are shelf-like or ear-shaped and up to 120 mm (4.7 in) across and 5 mm (0.20 in) thick. ‘The fruitbodies occur singly or in clusters. The upper surface is finely pilose to densely hirsute, The spore-bearing underside is smooth, wrinkled, veined, or reticulate, ‘Consumption: When cooked it feels like a hard jelly, and native villagers of the village seems to enjoy the taste of the Auricularia, The species can be almost found ‘anywhere due to presence of dense forest and trees. Itis easily the one of the most consumed mushrooms found in region, Parts Used: Eaten as a whole, Preparation Method: It is boiled