ArticleJournal of ethnobiology and ethnomedicine2026
Wild edible plants and associated indigenous knowledge among the Setswana-speaking people of North West Province in South Africa.
Article in Journal of ethnobiology and ethnomedicine, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundWild edible plants (WEPs) remain essential components of indigenous food systems, contributing to nutrition, healthcare, and cultural identity. This study explored the uses, cultural significance, and indigenous knowledge associated with WEPs among the Setswana-speaking people in Ngaka Modiri Molema and Bojanala Platinum districts of North West Province, South Africa.
methodsAn ethnobotanical survey was conducted using semi-structured interview guide. We applied snowball technique to purposefully recruit 96 participants across 10 villages. The relative frequency of citation (RFC) was used to quantify and rank the WEPs utilised by Setswana-speaking communities.
resultsA total of 103 WEPs from 86 genera and 48 families were generated, which were dominated by Fabaceae (9 species), Asteraceae (7 species), Asparagaceae (6 species), Euphorbiaceae (6 species), Solanaceae (5 species) and Rubiaceae (5 species). Based on RFC values, Hypoxis obtusa Burch. ex Ker Gawl. (0.59), Amaranthus viridis L. (0.52), Ziziphus mucronata Willd. (0.46), Lippia javanica (Burm.f.) Spreng. (0.44), and Dicoma anomala Sond. (0.43) were the most consumed WEPs. In terms of uses, the recorded plants were catogrised as wild fruits (34 plants), wild vegetables (13 plants), beverage (7 plants), and healthcare food (50 plants). Roots (25%), leaves (24%) and fruit (23%), were the dominant plant parts. Preparation methods included decoction (58%), cooking (10%), pounding (9%), roasting and burning (4%), chewing (3%), fermentation and maceration (2%), and poultice (1%), while 7% of the plants were consumed fresh. Administration mode mentioned by the participants were categorised as oral (91%), topical (6%), snuffing (2%), and steaming (1%). Most of the WEPs are currently not under any conservation strains and generally abundant in the study areas.
conclusionThis study highlighted the vital role of WEPs and indigenous knowledge in supporting the cultural identity, food systems, and nutritional security among Setswana-speakers. Preserving this knowledge through their integration into food security, conservation, and rural development strategies, while engaging youth and promoting commercialisation, remains a key toward strengthening livelihoods, cultural heritage, and resilience.
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