Ethnobotanical assessment of wild edible plants and associated threats in Guraferda district, Bench-Sheko Zone, Southwest Ethiopia.

backgroundWild edible plants (WEPs) play a vital role in food security, nutrition, and cultural heritage in Ethiopia. In the Guraferda district, communities depend on WEPs, but systematic documentation of their diversity, uses, and associated traditional knowledge is limited. This study aimed to document WEPs diversity, utilization patterns, ethnobotanical knowledge, and conservation status.

methodsData were collected from 96 informants across eight purposively selected kebeles between June 2023 and May 2024 using semi-structured interviews, guided field walks, focus group discussions, and market surveys. Species identification followed standard herbarium procedures. Ethnobotanical significance and threats were assessed through preference, direct matrix and threats ranking. Quantitative analyses, including the Botanical Ethnoknowledge Index (BEI), t tests, ANOVA, and correlation analyses, were conducted in R software.

resultsA total of 64 WEP species belonging to 47 genera and 25 families were recorded, with Moraceae (7 species) most represented. Fruits (42.2%), leave (29.7%), and tubers (10.9%) were the most consumed parts, and herbs were the dominant life form. Forests were the primary habitat, with peak availability in spring. Common harvesting methods included picking (53.2%), plucking (32.8%), and digging (14%). Ethnobotanical knowledge varied significantly among demographic groups (P < 0.05), and Jaccard's similarity index showed both shared and unique patterns. Culturally and nutritionally important species included Colocasia esculenta (L.) Schott and Coccinia abyssinica (Lam.) Cogn. Major threats were deforestation and overharvesting, while traditional practices such as sacred groves and home gardens supported conservation.

conclusionWEPs are crucial for dietary diversity, nutrition, and income in Guraferda but face growing human-induced threats. Sustainable management, community-based conservation, and preservation of traditional knowledge are essential, alongside nutritional assessments of key species to strengthen their role in local food systems.