1

Aisandra butyracea (T)

(Cheura,  churli)

Sapotaceae

Flowers yield sweet syrup, nectar and soft floral parts are nutritive and edible

2

Alpinia galanga (H)

(Kalanjan)

Zingiberaceae

Eaten raw or pickled

3

Bauhinia variegata (T)

(Kachnar)

Caesalpiniaceae

Buds are eaten as vegetable, made into curries, pickled and eaten with curd

4

Callicarpa arborea (T)

Verbenaceae

Used as vegetable

5

Dendrobium hookerianum (O)

Orchidaceae

Boiled and used as vegetable

6

Holarrhena antidysenterica (S)

(Kora, Kureya)

Apocynaceae

Edible

7

Indigofera cassioides (S)

(Hakna)

Fabaceae

Used as vegetable

8

Madhuca longifolia (T)

(Mahua)

Sapotaceae

Corolla is eaten raw or cooked, stamens cooked with rice or made into sweet meats. Powdered flowers are mixed with flour to made chapatti. Liquor is distilled from corolla. Syrup extracted is used as a substitute of honey. Flowers are used in preparation of vinegar.

9

Oroxylum indicum (T)

(Arlu, Saona, Ullu)

Bignoniaceae

Used as vegetable

10

Periploca aphylla (S)

Asclepiadaceae

Eaten raw or cooked as vegetable

11

Rhododendron arboreum (T)

(Burans)

Ericaceae

Eaten and made into preserves

12

Spondias pinnata (T)

(Amara, Jangli Am)

Anacardiaceae

Used in curry

13

Thespesia populnea (T)

(Gajadanda)

Malvaceae

Eaten raw or cooked in butter

14

Vaccinium vacciniaceum (S)

Vacciniaceae

Used in curries

15

Woodfordia fruticosa (S)

(Dawi, Dhau)

Lythraceae

Eaten cooked

16

Zanthoxylum rhetsa (T)

(Badrang)

Rutaceae

Cooked as vegetable