Wild edible plants used by the ethnic communities of Shi Yomi District of Arunachal Pradesh, India K. Ronald, M.S. Lodhi, Roona Singha, Sunumoni Kumari, K. S. Kanwal 1 and S.C. Arya G. B. Pant National Institute of Himalayan Environment and Sustainable Development (GBPNIHESD), North East Regional Centre, Vivek Vihar, Itanagar – 791111, Arunachal Pradesh, India 1 Corresponding author: e-mail: kskanwal03@gmail.com [Received 08.07. 2019; Revised 17.12.2019; Accepted 18.12.2019; Published 31.12.2019] Abstract An ethnobotanical study of wild edible plants was conducted at different altitudinal gradient in Shi Yomi District of Arunachal Pradesh, India. The objective of the study was to document the diversity of wild edible plants used by ethnic communities in the study area and to highlight the utilization pattern of the edible plant resources. During the study a total of 83 species of edibles plants haves been recorded belonging to 58 genera and 39 families. Out of total species recorded, 27 species are consumed as vegetables, 34 species as fruits and 22 species has multiple uses as fruits, vegetables or spices. Rosaceae is contributing the highest number of 10 wild edible species followed by Solanaceae (7 spp.) and Urticaceae (7spp.). Herbs represent the highest number of 27 species, followed by trees (25 spp.), shrubs (24 spp.) and climbers (9 spp.). From the present study, it was found that there is huge potential for commercialization of some of the edible plants through proper management, sustainable harvesting and value addition of the plant products. Key words: Wild edible plant, Ethnobotany, Arunachal Pradesh, Eastern Himalaya, Sustainable Management INTRODUCTION Wild edible plants have been playing significant role in the life and culture of indigenous local communities in various part of the world (Saqib et al., 2011). Maundu et al. (1999) reported that majority of the rural community in the developing countries depends on wild edible plants to meet their nutritional requirements during the period of food shortage. About 30 species are contributing 90 % of the global food production and moreover 85 – 90 % of the total caloric intake obtained from the 12 domesticated species, which can create an intense biotic and abiotic pressure on modern agriculture in future (Misra et al., 2008). However, the majority of the edible plants are neglected, which are grown naturally in the wild and do not have to be tended before producing edible parts (FAO 1988).Over-dependence on limited number of crops can be reduced significantly by increasing sustainability approach with wild edible plants. Some research has also demonstrated that most of the wild edible plants are rich with nutrients or therapeutic values due to the presence of bio-active compounds, and therefore, can be considered as nutraceutical agents (Sánchez-Mata et al. 2012; Pereira et al. 2011). The wild edible plants are essential food and livelihood sources of indigenous community (Gemedo et al. 2005; Teklehaymanot & Giday 2010; Schippmann et al. 2002). Majority of the wild edible plants used by the tribal communities are rich in essential nutrients, minerals and vitamins compare to cultivated plants (Nordeide et al. 1996; Sundriyal & Sundriyal 2001). Pleione 13(2): 247 - 257. 2019. ISSN: 0973-9467 © East Himalayan Society for Spermatophyte Taxonomy doi:10.26679/Pleione.13.2.2019.247-257