CONTENTS Introduction ENVIS Newsletter July – September, 2015 Food Insecurity Food Security from Forests FOREST FOODS: International Mountain Day - 2015 Forest Food Festival An Adaptive Strategy for Food Insecurity due The Glimpses of Forest Food Festival Wild Edibles of Forests of J&K to Climate Change

Good Practices

FROM THE DIRECTOR’S DESK J&K ENVIS Centre Forests have a large and indispensable Department of Ecology, Environment & Remote Sensing role to play in improving food security in the backdrop of climate change. Wild Jammu & Kashmir edible plants known to traditional communities are important resources in INTRODUCTION the development of livelihood strategies It is a matter of concern how the current global food system will meet the for forest dwellers/marginal communities. growing demands of a population expected to reach 9 billion people by While wild foods are not known to all, 2050. In the present context of climate change, ongoing loss of species and locally they are of great value for Genetic diversity, soil degradation, increasing urbanization, social conflict nutritional benefits and food security. and extreme poverty, there is an urgent need for collective action to More generally they can be exploited in address food and nutrition security at the global and regional level. Energy‐ the form of nutritionally valuable rich staple crops assure caloric adequacy and policy makers have thus supplements as ingredients, vegetables, made them a focus in the quest for global food security. However, they soups, herbal teas and sharbats. Forest generally contain low amounts of limiting nutrients, including micronutrients tribes are frequently collect non wood per unit of energy, and by themselves are not sufficient to address the forest products from the forests and problem of “hidden hunger” or micronutrient deficiency. Increasing adjoining wastelands. Many plants used in consumption of micronutrient‐dense foods (such as a diversity of fruit, the modern world are basically cultivated pulses, vegetables and some animal source foods) is seen as a sustainable forms of wild plants and developed way to improve nutrient quality. In this context, the challenges are to make through indigenous knowledge. From a food systems simultaneously productive, nutrition‐sensitive, culturally nutritional perspective, forest acceptable and sustainable (Johns et al., submitted) and to ensure that environments offer sources of sustainable consumers and producers have the necessary information to make the best options for obtaining leafy vegetables, choices to meet their dietary and life choices. fruits, nuts and other plant foods important for intake of vitamin A, C, iron, folate, niacin, calcium, magnesium and potassium. Forest foods, including products from trees, herbs, mushrooms and animals, contribute in many ways in improving food security by providing ready accessibility to affordable and often highly nutritious food. While there are very few communities in the world that currently rely on forest foods to provide a complete diet, forest foods can help maintain household nutrition during the lean season and at times of low agricultural production, periods of climate‐induced vulnerability and food crop damage due to extremes weather events. Value addition to available forest edible products can generate sustainable livelihoods under ecotourism and stakeholders need to be sensitized in the interest of removal of malnutrition and Forest Seeds hunger as reflected in United Nations Forests play an important role in many food systems, either through direct Sustainable Development Goals 2030. and indirect provisioning for human nutrition, particularly in developing countries, or through ecosystem services essential for both near and distant Om Prakash Sharma, IFS agro‐ecological systems. Forests and trees‐outside forests contribute to the Director DEE&RS, J&K livelihoods of more than 1.6 billion people. FOOD INSECURITY? FOOD SECURITY FROM FORESTS Food insecurity caused by population and Intensifying agricultural production is not without consumption growth affects one in seven fault, as nutrient runoff, sedimentation of people worldwide. In the past, rising food waterways, and pesticide poisoning of humans demand was addressed by increasing or and other organisms are just a few of the other intensifying agriculture; however, this has consequences that arise when smaller farms are become less effective as scarce land resources technologically coerced into producing more stress production and environmental food. Food production consumes a lot of water, consequences become more pronounced. which means shortages predicted for the future Globally an estimated one billion people use will negatively affect both agriculture and the wild edible plants in their diet to supplement other ecosystem functions that rely on this protein and vitamins, and improve palatability limited resources. of staple foods. Wild foods are especially THE OPPORTUNITY OFFERED BY WILD EDIBLE PLANTS important for the poorest members of user At least one billion people are already thought communities, rural populations and women, to use wild foods in their diet/cuisines, to particularly during critical food shortages. These improve the palatability of staple foods and to products are poised to contribute significantly generate income. Some populations have to household food security, but only if local relied on these products to strengthen immune management systems and national policies systems and stay healthy, especially in poorer ensure their sustainable extraction and use. households in rural areas where they can help When there is a lack of effective regulation, to reduce spending of limited cash resources on over-harvesting of wild edible plants can occur energy, shelter, food and medication. During at such high levels that resource degradation times of critical food shortages, consumers of occurs. This can have lasting negative effects wild edible plants are able to diversify food (ex: loss of future harvests, damage to the sources, mitigate malnutrition, and generate targeted ecosystems and surrounding areas, alternative incomes. The availability of wild and loss of benefits for local populations). foods when harvests fail, combined with their good nutrient composition, means that these

products are increasingly important during catastrophes like droughts, as well as during famines. In addition to the nutrition gained from

the consumption of wild edible plants, income generation and livelihood development are even more valuable benefits of harvesting wild

foods. The UN estimates that up to 96% of the value of forests is derived from non-timber forest products (NTFPs), such as wild edible plants, and

“End Hunger, Achieve Food Security & services. The total world trade in these resources Improved Nutrition & Promote Sustainable is around US$11 billion. One of the greatest Agriculture” is GOAL #2 advantages of wild foods is the low investment

of the new Sustainable Development Goals: required, as many of these products can be gathered for free and do not require expensive “By 2020, maintain the genetic diversity of seeds, inputs, machinery or processing. cultivated plants and farmed and domesticated Wild species are supposed to be more resilient animals and their related wild species, including in this age of climate change, compared to through soundly managed and diversified seed and cultivated species. The periods of food stress of plant banks at the national, regional and communities are also likely to increase due to international levels, and promote access to and fair climate change, if they are dependent only on and equitable sharing of benefits arising from the cultivated foods. Uncultivated foods provide an utilization of genetic resources and associated important fall back mechanism in this context. traditional knowledge, as internationally agreed” INTERNATIONAL MOUNTAIN DAY - 2015 THEME – 2015 PROMOTING MOUNTAIN PRODUCTS ABOUT: The International Mountain Day has its roots in 1992, when the adoption of Chapter 13 of Agenda 21 “Managing Fragile Ecosystems: Sustainable Mountain Development” at the United Nations Conference on Environment and Development put a milestone in the history of mountain development. THE ISSUE: Mountain people are among the world’s poorest and most disadvantaged. They frequently face political, social and economic marginalization and lack access to basic services as health and education. Moreover, current global challenges such as climate change, economic developments and population growth exacerbate the hardships they face. Sustainable approaches to development are therefore particularly important in mountain regions. Over the generations, mountain people have learned how to live with the threat of natural hazards and have developed well-adapted and risk-resilient land-use systems. However, there is growing evidence that many mountain regions have become increasingly disaster-prone over the past few decades. THE WAY FORWARD: On the policy level, it is necessary to strengthen existing policies and establish new and innovative national, regional and international institutions and mechanisms based specifically mountain- related issues; also, governments should increase attention to disaster risk management in mountain areas through the development of measures, approaches and policies for prevention, mitigation and rehabilitation of natural disasters and of public service. Transport and communication infrastructure need to be implemented, as well. Mountain people’s active engagement in decision-making processes with a specific focus on women’s role is of paramount importance, since it ensures that indigenous cultures, traditions and knowledge are fully recognized and included in development policy and planning in mountain regions and that access and agreed-to rights to land and natural resources are respected. All this must be backed up by a supportive and enabling environment for the promotion of high-quality products and services from mountain areas as a means of improving livelihoods and protecting mountain environments, and facilitate mountain areas’ access to national and international markets. On the international level, promoting initiatives for transboundary cooperation, with particular attention to upstream–downstream linkages and support developing countries and countries with economies in transition in their efforts towards sustainable mountain development, through bilateral, multilateral and South–South cooperation will bring tangible results. Capacity building will undoubtedly promote sustainable mountain development at all levels. That is why is fundamental to support research efforts to improve understanding of the drivers of change affecting mountain regions, and promote the collection of disaggregated data from mountain areas as the basis for informed decision- and policy-making. In the context of climate change, a major requisite is to increase efforts to monitor glaciers and runoff patterns in mountain areas, to assess future water availability. THEME-2015 Promoting mountain products was the theme chosen for this year’s celebration of International Mountain Day. Worldwide demand for quality, high-value and traditional foods and crafts produced in mountain areas, such offers opportunities for mountain producers to market their high quality mountain products, such as coffee, cocoa, honey, herbs, spices and handicrafts at the national, regional and international levels. Though mountain agriculture cannot compete with the prices and volumes of lowland production, it can concentrate on high value, high quality products to boost local economies. Tourism-related services such as skiing, climbing, cultural heritage or nature trails that allow visitors to discover unique biodiversity are also some of the offerings provided by mountains and mountain communities. If sustainably managed, tourism can provide an opportunity for development in mountain regions. International Mountain Day 2015 provides an occasion to highlight how mountain communities are protecting biodiversity by producing a large variety of typical products and providing crucial goods and services to all of us.

INTERNATIONAL MOUNTAIN DAY CELEBRATED BY DEE&RS at Gurha Salathia, Samba In connection with the celebrations of International Mountain Day, the Department of Ecology, Environment & Remote Sensing today organized an impressive programme at Government Higher Secondary School, Gurah Salathia in Purmandal Block of Samba district. Minister for Forests, Ecology & Environment, Bali Bhagat was chief guest on the occasion. Speaking on the occasion, the Minister highlighted the significance of mountains and environment in our day to day life and said that it is the duty of every individual to protect all the natural resources around them to secure their future. He expressed concern over the alarming situation that has arisen due to constant degradation of environment and ruthless deforestation. He said almost entire world is so much concerned about this important issue and efforts are being made to develop a consensus to effectively deal with the menace of climate change and global warming. He stressed the need for a state-wide comprehensive awareness campaign through different mediums to educate the masses about the adverse impact of climate change on the living beings and need for conservation of all natural resources. Asking the students to develop a habit to plant one sapling on their every birth day, the Minister said that the endeavor can bring a miracle and soon the State of Jammu and Kashmir lead in promotion of environment and green cover. He said students are the best ambassadors who can spread the message of environment conservation and they need to be educated on this vital issue in the daily school assembly. Several speakers including, Director Environment, Ecology & Remote Sensing, Mr. O.P. Sharma Vidyarthi, former Principal Chief Conservator of Forests, Mr. S.D. Sawtantra and other experts expressed concern over the environment hazards and called for concrete steps to save the nature to make the earth planet a better place to live.

FOREST FOOD FESTIVAL – AN INNOVATION BY OM PRAKASH SHARMA “VIDYARTHI”

In the backdrop of Climate Change to have food security for vulnerable  To encourage herbal growers to adopt farming of not only communities in tune with UN declared 17 sustainable development medicinal plants but also various forestland edibles with traditional goals, the Department of Ecology, Environment and Remote Sensing, documented use and proven nutraceutical value. Ex-Situ J&K Government, organized one day Forest Food Festival (Janglek conservation of inside or outside forest annuals & perennials like Khazane Te Amikh Khen Chen) on 4th of October, 2015 at Institute of Hand (Taraxacum officinale), Wopalhak (Dipsacus innermis), Ubaj Hotel Management (IHM) Rajbagh, Srinagar. The function was (Rumex nepalensis), Prezdar (Eremurus himailicus), Nunar organized in collaboration with various stakeholders, namely, The Energy (Portulaca oleracea), Suchal (Malva neglecta), Koku (Stelleria and Resources Institute (TERI) New Delhi, Central Institute of Temperate media), Drubhak (Polygonum aviculare), Machran (Bistorta Horticulture (CITH), Department of Botany & Department of Food amplexicaulis), Tethven (Artemisia absinthium), Chaleri Science and Technology (University of Kashmir), Department of Botany (Amaranthus viridis),Nagbabbar or Chabb (Nasturtium officinale), (University of Jammu), Civil Society Members represented by Loldu fofdu (Silene conoidea), Sariddi (Medicago denticulata), Environment Policy Group (EPG) and Centre for Conservation of Culture Kambei (Solanum nigrum), Aakhre or Chhanch (Rubus niveus or R and Heritage (CCCH), Directorate of School Education (DSEK), State ellipticus), Phafroo (Fagopyrum tataricum or F esculentum), Kala Forest Research Institute, Forest Protection Force, Cultural Academy J&K zeera (Bunium persicum), Bibdi (Codonopsis rotundifolia), Baddi Govt., and J&K Medicinal Plant Board. The aim of the function was to Ammi (Rumex hastatus) to have nutritional backup at their sensitize the senior forest officials, academicians, research scholars, doorstep. students and artisans.  To know ecological sensitivities of forest fragile habitats and 'Ann poshi teli ,Yeli van poshi' famous quote of Sufi Saint Sheikh-ul- understand how neighbourhood edible plant diversity can be put AlamRA reflects age old understanding of underlying link between forests to effective economically viable cultivation to generate and food productivity as forests are repositories of wild relatives of our livelihoods by growing, harvesting, drying, packaging and food crops. marketing locally growing plants at ecotourism destinations like Traditional communities with hit and trial usage of wild plants Dudpathri, Gulmarg, Pahalgam, Machail, Jai, Bhaderwah, incorporated many forest and farmland products in their food habits Kishtwar, Patnitop, Katra, Mansar, Shahdra Shrief. TERI products from season to season and thus accumulated traditional knowledge on have already set an example, hygienically packed Oregano tea, wild edible plants seen growing around rural hamlets. With change in Rosemary tea etc., is available. Kashmir essence an outlet at climatic conditions as witnessed by unprecedented cloudbursts, river Srinagar airport has useful herbal products of Kashmir on display. flash floods, unseasonal hailstorms, damage to orchard flowering, failure  To bring herbal growers, folk dealers & healers, students & teachers, of healthy food crops, climate change is compelling humans to adapt scientists & innovators, environmentalists, foresters, tourists, to changing seasonal extremes and mitigate severity of climate change Bioresource managers, hoteliers and citizens at one platform to impacts. adopt healthy food habits based on natural herbal products in Forest edible plants being used by forest dwelling rural communities place of junk foods seen displayed at ecotourism spots. and other ethnic groups since centuries are facing marginalization in  To spread biomass based Eco-awareness among different their natural woodland or farmland habitats mainly due to rapid land stakeholders and minimize garbage generation at places rich in use changes, widespread invasion of exotic weeds, and proliferation of biodiversity or scenic splendour by way of revival of traditional invasive species in all disturbed soils and displacement of traditional wicker willow baskets/containers, pottery earthenware, leafy edible plants. Forest edible plants with traditional ethnic edibility and cups & plates called Pattals & Doonas to phase out environment promising potential for innovative value addition need to be tried for degrading plastic disposables farmland cultivation outside forestlands so as to serve twin purpose of  To understand how forest & wetland ecology is crucial to our food biodiversity conservation and sustainable wild edible products usage. resources and to have water, food & health security in the The Forest Food Festival was organized to serve following aims & backdrop of climate change, we need to adopt to God made objectives. products & processes with innovations in the field of forest food by  Familiarization with local edible plant diversity of neighbourhood in using modern scientific tools and applications. urban centres by way of live or dried edible plant product display Forest Food stalls put up by students, scholars and various agencies in stalls. High-altitude Rheum webbianum (Pambhaak), the side hall provided a glimpse of available Kashmir forest food plants Megacarpea polyandra (Chhachh or Chhatrhaak), Urtica and their edible derivatives like Machran chai, Postul chai, Ringa chai, hyperborea (Zatsat) are dried for winter months by natives but Soi chai, Maize silk tea, Oregano tea, Shangari chai, Nunar soup, facts are not known to city dwellers. Wopalhak soup, Pambhak momo, Soi momo, Nettle cookies, Hawthorn  Spreading awareness among youth on local Kashmiri, Pahadi, cookies, Hazelnut cookies, Mawal cookies, Buckwheat pakauda, Shina, Urdu, Hindi, etc. names of forest edible resources, plants are Mulberry pakauda, Makki ka halwa, Tromba halwa, Dal halwa, known by many local names as Eremurus himailicus is Kaahlu in Bumsoont halwa, Gardaul halwa, Ubaj paneer rolls, Chakladdur fried Padder Kishtwar, Prezdar in Duksum Kokernag, Wull or Wullun in sticks, Nandru fried rolls, Amla juice, Babbribeol shorba, Khuskhus Pahalgam, Bulkat in Gurez. shorba, Tinbru sauce, Tethven Pulao, Suchal Pulao, Nunar Pulao, Guchhi  Knowing places of occurrence, availability time, plant parts edible, pulao, Tejpatta pulao, Nera pulao, Van wangun Pulao, Origano pulao, methods of harvest, storage, processing and useful value addition Hand pulao, Kiyar pulao, Kala zeera pulao to name a few. to broaden nutritional requirements of local communities living in Folk artists & artisans engaged in innovative pottery or carpentry work urban areas. need to be provided a required boost to popularise their eco-friendly  To broaden food-base spectrum from locally available forest food products namely pottery earthenware, wicker willow baskets, wood resources as an alternative to unforeseen climatic disturbances containers, traditional kitchenware on-spot interaction with local and to mitigate severity of climate change in case cultivated artisans, potters, carpenters was arranged for the visitors. crops fail and shortage of commodities hit the poor & deprived To have a feel and taste of few select forestland & farmland derived sections of society. food products & beverages processed & cooked by Cheff Yaseen  To demonstrate on-spot forest derived food processing and working with Institute of Hotel Management, Rajbagh Srinagar, diversify into innovative cuisines for eco-tourists & visitors in the Innovative forest cuisine tasting session was arranged for visiting modern way of usage. Stinging Nettle locally called Soi or Saddar dignitaries and packed forest food packets were arranged for other or Bichhubooti traditionally exploited as vegetable in the three visitors participating in the forest food interpretation and value addition regions of Jammu, Kashmir & Ladakh can be served in the form of event hosted at IHM Rajbagh. Nettle soup, nettle herbal tea, Nettle cookies and nettle pulao after proper boiling and processing.

THE GLIMPSES OF FOREST FOOD FESTIVAL AT IHM, RAJBAGH, SRINAGAR

C WILD EDIBLES OF FORESTS OF JAMMU AND KASHMIR Acorus calamus a marsh aromatic herb called Vai in Kashmiri, Bariyan in Dogri, sweet flag in English, rhizomes medicinal and used as herbal tea. Aesculus indica called Handoon in Kashmiri, Goon or Guggu in Dogri Pahadi has traditionally served as famine food and it has still promising potential for value addition. Aegle marmelos, Stone apple or Bengal Quince, fruits medicinal, useful for preparing antidiabetic antidysentric sherbats. Grows wild in Shivaliks. It is one of important ingredient of root drug Brihat panchmoola. Allium rubellum, A semenovii, a stracheyii, A humile, A wallichii, Avictorialis all are edible, cooked as vegetable or used as spice by nomads under the name farnu, masala or Kiyar. Wild Raspberry Fruits Amaranthus spinosus & A viridis called Chaulai in Hindi, Chaleri in Dogri, former has spines whereas latter is spineless, both cooked as vegetables by locals. Angelica glauca is Chohore or Choru in Kashmiri, aromatic perennial with roots employed as spice by natives. Arnebia benthami called Kahjawain in Kashmiri and Ratanjot in Dogri has blood red roots which find application as coloring agent to colour foodstuffs. Artemisia absinthium aromatic brush sage called Tethven in Kashmiri, Chhambar in Dogri, Krimidaru in Sanskrit is used against malaria, jaundice and used as herbal tea. Leaves after proper boiling can be added to pulao. Bauhinia variegata called Katriyad in Dogri, Kachnar in Hindi, flower buds eaten as curd rayita, kachnar halwa and inner bark brewed as herbal tea.Bauhinia purpurea bearing pink blooms in autumn has edible leafy vegetable in Udhampur hills. Berberis lycium and B pachycantha called Kaodachh in Kashmiri, Kimblu or Simblu in Dogri, Daruharidra in Seabuckthorn Fruits Sanskrit, fruits edible and useful for liver disorders. Bergenia ciliata called Pahand or Batt mewa in Kashmiri, Sapdotar or Katkotar in Dogri, Rock splitter in English, roots medicinal, and leaves can be fried in dal paste to have pakaudas. Bunium persicum called Kala zeera is tuberous rooted forest perennial, mericarps used as spice in food preparations. Callicarpa macrophylla, Pearl beauty in english, Suhaala in Dogri, fruits are eaten by natives in Jammu. Capparis spinosa trailing armed plant of cold arid Ladakh is used as vegetable under the Ladakhi name Kabra. Capparis decidua called Kareel is found in hot desert of Rajasthan & Punjab, fruits are pickled. Capsella bursa pastoris, Shephard's purse called Kralmond in Kashmiri is cooked as pot herb. Carraluma tuberculata called Kareenjali in Dogri is antiobesity succulent which is eaten as village cuisine after proper processing. Carissa opaca, Conkerberry, Karaunda or Garna is edible fruit bearing forest shrub, cultivated Carissa Wild rose hips congesta fruits are pickled. Useful value addition need to be innovated. Cinnamomum tamala called Tejpatta or Tejpatr, aromatic leaves find use in tea and rice biryani. Coccinia grandis called Kandoori in Dogri is useful antidiabetic vegetable, ripe fruits may be innovated as health drink. Corylus jacquemontii called Hazelnut in english, Urmuni in Pogli, Virin in Kashmiri, Thangi in Chenab valley and Shathor in Gurez is forest tree with edible nuts. Hazelnut cookies and cakes can be innovated in Kishtwar, Kashmir. Craetegus songarica called Ringa in Kashmiri, Paindak in Kishtwari, Hawthorn in English, leaves used to have herbal tea and fruits made into a health drink useful against cardiac disorders. Ehretia serrata called Heliotrope tree in English and Pauna in Dogri is found growing in Jammu Shivaliks,tender twigs cooked as vegetable. Embelica officinalis, Indian Gooseberry called Amla is main ingredient of Chyawanprash and made into jams, sherbats and juice for multiple health benefits. Dandelion, Handd Habeneria intermedia, Devsund is medicinal orchid which finds use in Chyawanprash formulation. Dioscorea belophylla Edible Yam locally called Tarad is traded in vegetable markets of Jammu, Mansar,Udhampur and Sunderbani. Diplazium esculentum called Kasrode, Diplazium polypodioides called Longad is edible fern extensively traded in rural markets.Tender fronds are cooked as vegetable and are also pickled. Dipsacus innermis called Wopalhak in Kashmiri, Teasel in english collected and dried by locals for winter use. Elaeagnus umbellata or parvifolia is edible Oleaster berry or Silverberry rich in antioxidants and eaten by natives in places like Shopian, Rajouri, Karnah, Billawar. Ephedra gerardiana locally called Chhepath in Ladakhi, red seeds are edible. Eremurus himailicus called Kahlu in Kishtwari, Prezdar in Pahadi, Wull in Kashmiri, Chhilhak in Gojri, Bulkat in Shina and Foxtail Lily or Mountain candle in english is made into delicious vegetable in locations like Padder, Gurez, Kokernag and Pahalgam. Wild plum, Gardaul Fagopyrum tataricum called Fafroo is eaten as pot herb, cultivated Fagopyrum esculentum called Tromba is made into roti or pakauda. Ficus palmata wild fig called Phagwara related to cultivated Ficus carica called Anjeer is edible fruit. Ficus auriculata called Trimbal is quite delecious forest fruit. Ficus foveolata is also edible fig of forests.Figs can be developed into delecious Fig rolls. Flacourtia indica called Madagascar Governer's plum in english, Kakoha in Dogri, inner bark is used as wild tea useful in arthritis. Fragaria nubicola wild strawberry locally called Ashtawar, roots are brewed to get herbal tea. Grewia sapida called Phrayee is close wild relative of cultivated Phalsa Grewia asiatica, fruits made into a health drink, large scale planting recommended in Shivaliks. Hippophae rhamnoides called Burjeed in Shina, Ameel in Hindi, Sarbong in Ladakhi is found growing at Inshan Aftee in Warwan Marwa, Dawar Chorvan Neeru Badao in Gurez, Kargil and Leh.DRDO Field Research Laboratory has developed Leh berry tea, fruits made into antioxidant rich Lehberry juice. Barberry, Kaodachh INNOVATIVE CUSINES Hysopus officinalis called Zufa or Tengu in Pahadi seen growing wild in Padder Mountains is aromatic medicinal herb and used as herbal tea by natives. Indigofera cassioides blooms are eaten with curd by natives. Indigofera heterantha twigs used in Kangdi making alongwith Pohu Parratiopsis jacquemontiana. Lepidium latifolium wild relative of cultivated Haalon, Haliyan Lepidium sativum used as vegetable under the name Chhangchho. Megacarpea polyandra called Barmula in Hindi, Chhatrhak in Kashmiri, Chhachh in Shina is taller crucifer of Kashmir mountains, collected and dried for winter use by Da rds in Gurez. Momordica dioica called Kakodu is forest vegetable with antidiabetic healing properties. Morus serrata called Karoon is Hill mulberry with edible fruits made into jams and jellies. Sacred mulberries seen planted at sacred shrines at few locations in Kashmir.Leaves are brewed to get herbal tea and also made into pakaudas. Murraya koenigii called Daraunkal in Dogri, Meethi neem in Hindi is iron rich shrub, leaves used in Sambar Rasm cuisines in Jammu region. Its usage need to be popularized at ecotourism destinations. Nasturtium officinale semi aquatic herb called Water cress in English, Chabb in Dogri, Nagbabbar in Kashmiri, Aabhak in urdu is cooked as vegetable by mountain communities. Ocimum americanum seen wild in Jammu wastelands is aromatic bush, leaves & fruits used as herbal tea. Allied Holy basil Ocimum tenuiflorum is sacred medicinal plant and Tulsi tea is useful against fevers and cough problems. Ocimum basilicum Sweet basil called Babbri beol is used in sherbats in Kashmir. Origanum vulgare called Van Babber in Kashmiri, Marua in Dogri, Maruvaka in Kashmiri is aromatic forest basil used to flavour cuisines and also brewed into a herbal Origano tea. Oroxylum indicum called Indian Trumpet, horror or Broken bones tree, roots used in chyawanprash formulation, tender shoots used as vegetable.It is important ingredient of Brihat Panchmoola. Phytolacca acinosa, Ink berry, Indian Poke locally called Haput Makai in Kashmiri, Asral in Dogri is mountain herb, and tender twigs are cooked as vegetable. Pinus gerardiana called Neoza pine or Chilgoza is endemic pine found in Kinnaur Pangi and Kishtwar Padder mountains, seeds edible and traded in local markets. Podophyllum hexandrum called May apple, Van Wangun in Kashmiri bears edible fruits which can be used as sausage. Polygonum aviculare Prostrate Knotweed called Drubhak in Kashmiri and Nisomli in Hindi is cooked as vegetable by hill people Prunus cornuta called Zumb in Kashmiri, Bharth in Pahadi bears edible fruits. Prunus tomentosa called Vishkand in Kashmiri and found growing wild in forests of Dachigam and Pahalgam has more delecious cherry like fruits which need value addition to have Korean cherry health drink with many health benefits.Prunus cerasifera fruits are also edible. Pyrus pashia locally called Kainth in Dogri and Batangi in Pahadi is forest pear tree with edible fruits fondly eaten by villagers and wildlife Rheum webbianum, R australe called Pambhaak & Pambchalan in Kashmiri is high altitude perennial, leaves cooked as vegetable and roots employed in folk medicine. Pambhaak rolls can be innovated. Rhodiola wallichiana seen growing in Gurez Tulel, Kajinag, Panchtarni, Thajwas is edible perennial. Rhodiola juice can be served to ecotourists. Rosa webbiana with armed twigs grows wild in Kashmir and Ladakh.Rose hips can be used to prepare herbal tea. Rose petals can be used to flavour herbal tea. Rubus ellipticus Yellow Raspberry called Gauri Phal or Hinsalu in Hindi or Rubus niveus or R fruticosus Black Raspberry called Chhansh in Kashmiri, prickly stems bear edible strawberry like fruits on its armed twigs, can be added to icecreams and fruit shakes Rumex hastatus, Hastate Dock called Sukamri or Baddi ammi is useful sour vegetable in hill villages.Rumex nepalensis, Nepal Dock or Sheep sorrel is Ubaj in Kashmiri, Albal or Hubbal in Gojri, Pahadi Tandalak in Dogri is made into delecious vegetable in Kashmir.Ubaj rolls can be developed for ecotourists. Senna tora or S obtusifolia called Hedma or Panwar or Chakbad is monsoon plant, leaves cooked as vegetable and sickle shaped pods are pickled in Jammu Shivaliks. Silene conoidea Pink catchfly called Loldu Phophdu in Dogri,Takli in Hindi is useful winter vegetable in Jammu rural areas. Likewise Silene vulgaris called Bhatkram us relished as delicious vegetable in Kashmir Solanum nigrum or S miniata called Kambei in Kashmiri, Kakmachi in Sanskrit, Kayakothi in Dogri is Garden nightshade, and berries can be made into a syrup or sausage. Taraxacum officinale, Dandelion locally called Hand in Kashmiri is consumed as vegetable. Dandelion soup is served in restaurants.Dried dandelion traded in Kasmir for consumption during winter months. Terminalia bellerica called Baheda, T chebula called Harad, T arjuna called Arjun are popularly named as myrobalans. Amla, Harad, Baheda collectively used for trifla preparation.Arjun inner wood bark is used as herbal tea. Taxus wallichiana called Postul in Kashmiri, Birmi in Dogri, bark used as forest tea substitute and known for anticancerous properties. Urtica dioica called Soi in Kashmiri, Sadder in Dogri, Bichhubooti in Hindi, Urtica hyperborea of Ladakh called Zatsat in Ladakhi are stinging nettles but useful cuisines herbal tea, soup or vegetable prepared after due processing of dry leaves. Vetiveria zizanioides called Khuskhus have aromatic rootlets employed in making flavoured sherbats. Vicia tenuifolia seen growing in Gurez is related to cultivate Vicia faba and is cooked as vegetable under the local name Khukni. Zanthoxylum armatum called Prickly ash or Toothache tree, Tinbru in Dogri, Timar or Tomar in Hindi is armed aromatic treelet of Chenab valley or Rajouri Ramvan area. Aromatic leaves and fruits are used as sauce and spice Ziziphus sativa or Z nummularia armed shrubs or trees has edible fruits with improved germplasm grafted by Z jujuba.Trees seen planted at sacred shrines mostly at Peer baba precincts and at Golden Temple Amritsar.

GOOD PRACTICES FOR FOREST-BASED FOOD SECURITY AND LIVELIHOODS

EVALUATION  Measure status of and change to forest ecosystems and related services, the users of forests, and other land uses through forest inventories and socioeconomic surveys.  Evaluate social, cultural, environmental and economic benefits for women and men at the landscape scale and incorporate peoples’ livelihoods and uses of forests and other land in production and conservation planning and decision-making.  Undertake social and environmental impact assessments to identify needs, and equitably share benefits and costs.  Monitor forest dynamics and environmental and social impacts to provide feedback to forest policymakers, planners, managers and other stakeholders.  Monitor the impact of SFM on national food security strategies. GOVERNANCE  Link forest-related conventions, agreements, certification schemes and best practices guides to national and local policy, law enforcement, regulatory, planning and practice frameworks.  Provide transparent, long-term policies, public investments and subsidies that support community, civil-society and private-sector investments in forest ecosystem services.  Adopt multi -stakeholder participatory approaches to formulate policies and plans that include the free, prior and informed consent of indigenous peoples and local communities.  Remove tenure policy and regulatory restrictions to facilitate the transfer of rights over public forest lands to local communities; balance customary and formal norms and institutions; recognize historic tenure rights; reduce legal restrictions on the management of trees on farms; and ensure law enforcement.  Encourage community–private–public partnerships to achieve SFM and share benefits equitably.  Encourage inter-sectoral and interagency collaboration to enhance the INFORMATION HANDOUT OF WILD-CUSINES role of forests and trees in food security and poverty alleviation.  Promote public understanding of the multiple roles of forest ecosystems, REFERENCES including enhancing food security, reducing poverty and sustaining 1. Traditional Livelihoods and Indigenous People – livelihoods.  Integrate forests into strategies for development, food security, poverty 2010 reduction, sustainable land use and climate change. 2. http://www.cpfweb.org/SFM, food security and MANAGEMENT livelihoods.  Adopt management plans and practices compatible with maintaining ecological, social, cultural, religious and other values important to local 3. FAO and traditional knowledge: the linkages with communities and to society. sustainability, food security and climate change  Promote cultivation of well-known forest edible plants in the forest Impacts – 2009 nurseries and kitchen gardens  Apply best practices for harvesting wood, fibre, biofuel and NWFPs.  Designate riparian reserves and other buffer zones to protect ecosystem J&K ENVIS Centre services important to local communities.  Train and employ local people to carry out post-harvest silviculture, Department of forest restoration, forest protection and other prescribed forest activities. Ecology, Environment & Remote Sensing  Recognize the pivotal role of afforestation and reforestation in the Jammu & Kashmir provision of goods and ecosystem services, particularly wood, fibre, biofuel and NWFPs.  Promote agroforestry and trees outside forests to enhance soil Majid Farooq productivity and food security, sustain livelihoods in agricultural Coordinator-ENVIS landscapes and reduce pressure on forests.  Promote community-based forest management to improve food security, incomes and biodiversity conservation. Associates  Promote the development of small and medium-sized forest-based Amreena Yousuf enterprises and facilitate market access. Sheikh Sajid

SUPPORT  Provide technical and financial support and capacity-building to Website: jkenvis.nic.in strengthen institutional capability to enhance the role of SFM in food Email: [email protected] security and sustainable livelihoods in developing countries. Tel: 0194-2490823, 01942454847, 0191-2474553