Asian Journal of Research in Botany

This study documented the diversity and traditional utilisation of edible leafy plants consumed by local communities in Kandhamal district, Odisha, India, with particular emphasis on botanical identity, growth forms, seasonal availability, stages of leaf consumption and preparation methods. Field surveys were conducted in September 2026 using direct observations, discussions and semi-structured interviews with local residents familiar with traditional leafy vegetables. Information concerning botanical and local names, plant families, growth habits, consumption stages, preparation practices, seasonal occurrence and associated traditional knowledge was systematically recorded and analysed descriptively. A total of 43 edible leafy plant species belonging to 25 families were documented. Fabaceae was the most represented family, comprising eight species (18.6%), followed by Amaranthaceae, with six species (14.0%). Herbs predominated, accounting for 28 species (65.1%), followed by climbers (18.6%), trees (9.3%) and shrubs (7.0%). Seasonal records indicated the greatest representation during the rainy season (21 species), followed by winter (20 species) and summer (13 species), with some species occurring in multiple seasons. Young and tender leaves were commonly preferred for consumption. Preparation methods included boiling, frying, cooking with other ingredients and preparing chutneys. The findings document considerable variation in locally consumed leafy plants and demonstrate the relevance of traditional knowledge to their identification, collection and preparation. This study provides baseline ethnobotanical information for future investigations into the nutritional characteristics, food safety and traditional utilisation of these plant resources.