Comprehensive Ethnobotany and Food Plant Types for Study

Ethnobotany

The scientific study of the relationships between people and plants: how human cultures use, manage, name, classify, and think about plants.

Core aims of Ethnobotany

Document traditional plant knowledge, understand cultural classification systems and naming, study co-evolutionary relationships, identify new resources for medicine, agriculture, and conservation, support biocultural conservation and indigenous rights.

Economic Botany

Practical uses of plants in economies (agriculture, industry), often applied and market-oriented.

Ethnopharmacology

Study of traditional medicinal plant use with biochemical/pharmacological validation.

Ethnoecology

How cultures understand and manage ecosystems; includes land-use systems and traditional ecological knowledge (TEK).

Cultural Anthropology

Studies plant use within broader cultural systems, ritual, symbolism.

Paleoethnobotany

Plant remains from archaeological contexts; reconstructs past diets and plant use.

Agroecology / Domestication studies

Study of how crops were domesticated and agricultural practices evolved.

Conservation biology

Integrates cultural knowledge into biodiversity protection.

Taxonomy / Systematics

Identification/classification; indispensable for accurate ethnobotanical documentation.

Phytochemistry

Chemical compounds in plants; link to medicinal/food properties.

Participant observation

Ethnographic data collection method.

Voucher specimens

Botanical validation of plant identity.

Use-value indices

Quantitative ethnobotany metrics.

Consent & benefit sharing

Ethical frameworks (Nagoya Protocol context).

Biocultural diversity

Linkage between cultural and biological diversity.

Richard Evans Schultes

Often called the 'father of modern ethnobotany.' Harvard-trained, extensive Amazon fieldwork documenting hallucinogenic and medicinal plants used by indigenous peoples.

Mark J. Plotkin

Fieldwork in Amazonia; author and conservationist who translated TEK into conservation and drug-discovery initiatives.

Michael J. Balick

Director of the Institute of Economic Botany (NY Botanical Garden). Work on ethnobotanical research, medicinal and edible plant use, biodiversity, and policy.

James A. Duke

USDA and medicinal plant expert; prolific compiler of plant chemistry/uses.

Paul Alan Cox

Ethnobotanist and conservationist who linked Samoan traditional knowledge to pharmacology and conservation.

Wade Davis

Ethnobotanist and cultural anthropologist known for studies of indigenous plant use, cultural survival, and popular books.

Cultural wisdom

TEK often encodes habitat knowledge, sustainable harvest techniques, and multi-use plant management.

Traditional Ecological Knowledge (TEK)

A body of knowledge built over generations by indigenous peoples, integrating environmental and cultural understanding.

Bioprospecting

The exploration of biodiversity for new resources, particularly for pharmaceuticals and other benefits.

Plant Domestication Rediscoveries

The process of reintroducing and cultivating previously lost crops.

Indigenous Food Sovereignty

The right of indigenous peoples to control their own food systems and production.

Community-Driven Conservation

Conservation efforts led and managed by local communities.

Digitization and Databases in Conservation

The process of converting information into a digital format for easier access and management, with ethical concerns regarding access.

Erosion of TEK

The loss or degradation of traditional ecological knowledge due to urbanization and other factors.

Regulatory Constraints

Legal restrictions that limit the use or management of natural resources.

Intellectual Property Rights

Legal rights that grant creators control over the use of their inventions or creations.

Climate Change Effects on Species Availability

Alterations in the distribution and availability of plant species due to changing climate conditions.

Dietary Fiber

Plant-based carbohydrates that aid in gut health, cholesterol regulation, and glucose control, found in whole grains, legumes, vegetables, and fruits.

Plant Proteins

Proteins derived from plants, such as legumes, pulses, quinoa, and amaranth, which have specific amino acid profiles.

Plant Fats

Unsaturated oils obtained from sources like nuts, seeds, avocados, and olives, containing essential fatty acids.

Vitamin A / Provitamin A (Beta-Carotene)

A nutrient found in carrots, sweet potatoes, and dark leafy greens, important for vision and immune function.

Vitamin C

An essential nutrient found in citrus fruits, peppers, strawberries, and many greens, known for its antioxidant properties.

Vitamin E

A fat-soluble vitamin found in nuts and seeds, important for immune function and skin health.

B Vitamins

A group of water-soluble vitamins found in whole grains, legumes, and leafy greens, important for energy metabolism.

Vitamin K

A vitamin found in leafy greens like kale and spinach, essential for blood clotting.

Iron

A mineral found in legumes and dark greens, important for oxygen transport in the blood.

Calcium

A mineral found in leafy greens and fortified plant milks, essential for bone health.

Antioxidants

Compounds that protect cells from damage caused by free radicals, found in various plant foods.

Phytochemicals

Bioactive compounds in plants that have health benefits, such as glucosinolates and polyphenols.

Brassicaceae Family

A family of plants including cabbage, broccoli, and kale, known for their glucosinolate content.

Apiaceae Family

A family of plants including carrots, celery, and parsley, characterized by their umbel-shaped flowers.

Morphology

characteristic umbel inflorescence (umbrella-like). Often aromatic; many species produce essential oils.

Uses

vegetables, herbs, spices, medicinal (digestive aids), aromatic oils.

Health

carotenoids in carrots, fiber, vitamins; some compounds have antimicrobial properties.

Amaranthaceae

including former Chenopodiaceae.

Key members

amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa — now placed in Amaranthaceae), beet (Beta vulgaris — includes sugar beet, chard), spinach (Spinacia oleracea, family placement sometimes Chenopodiaceae/Amaranthaceae), chenopods such as lamb's quarters.

Morphology (Amaranthaceae)

diverse; many tolerant of saline/poor soils; C3 and C4 representatives.

Phytochemistry / nutrition (Amaranthaceae)

high protein in amaranth & quinoa (balanced amino acids), starches in tuberous/leafy types, betalain pigments in beets (antioxidant). Many have high mineral contents (iron, magnesium).

Uses (Amaranthaceae)

pseudocereals (quinoa, amaranth), leafy vegetables (spinach, chard), sugar (sugar beet), fodder.

Wheat

Fertile Crescent (Near East); major producers: China, India, Russia, USA.

Rice

domesticated in East/South Asia; major producers: China, India, Indonesia.

Maize (corn)

Mesoamerica (Mexico); major producers: USA, China, Brazil.

Cassava

South American origin; major producers: Nigeria, Brazil, Indonesia.

Potato (white)

Andes (Peru/Bolivia); major producers: China, India, Russia (China top).

Sweet potato

tropical Americas (Central/South America); major producer today: China.

White potato (Solanum tuberosum)

deep dive (must-know).

Family (White potato)

Solanaceae.

Useful part (White potato)

tuber (underground storage stem swollen with starch).

Origin/domestication (White potato)

Domesticated in the Andean highlands (Peru/Bolivia) from wild Solanum species. Multiple independent domestication events and selection for tuber size and frost tolerance.

Domestication history & ethnobotany (White potato)

Andean peoples cultivated many potato landraces and developed storage and freeze-drying techniques (chuño). Potatoes were central to Andean agriculture and food security.

Nutritional profile (per 100g, approximate)

High in starch (carbohydrates), moderate fiber (esp. with skin), vitamin C, potassium, some B vitamins. Low in protein (but modest quality) and low fat. Resistant starch in cooled potatoes; glycemic effects depend on cooking.

Phytochemistry & toxins (White potato)

Glycoalkaloids (e.g., solanine) — toxic if green or sprouted; bitter varieties signal danger.

Global agriculture (White potato)

Modern leading producers: China is top by tonnage; other major producers include India, Russia, USA. Many cultivars adapted to diverse climates and day-length sensitivities.

Breeding & issues (White potato)

Potato late blight (Phytophthora infestans) historically caused famines (Irish Potato Famine) and still a major disease. Breeding aims: disease resistance, quality, abiotic tolerance.

Cultural uses (White potato)

Food (boiled, mashed, fried, chips), alcohol (potato vodka), animal feed, starch production. Traditional Andean foods: chuño (freeze-dried), papa a la huancaína, etc.

Family

Convolvulaceae, the botanical family to which sweet potato belongs.

Useful part

Storage root and edible leaves.

Origin/domestication

Likely domesticated in tropical Americas with complex phylogeography.

Nutritional profile

High in complex carbohydrates, beta-carotene, fiber, vitamin C, potassium, and B vitamins.

Cultural & historical notes

Staple in many tropical and subtropical regions; leaves used as a vegetable in some cultures.

Agricultural & economic

Leading producer today is China; used for human food, animal feed, starch, and biofuel.

Artichoke

Cynara cardunculus var. scolymus, a vegetable with immature inflorescence as the useful part.

Historical details (Artichoke)

Mediterranean origin; cultivated by ancient Greeks and Romans.

Related plants (Artichoke)

Cardoon and thistles.

Chemicals (Artichoke)

Cynarin, bitter sesquiterpene lactones, inulin.

Ethnobotanical uses (Artichoke)

Used as a digestive bitter and liver tonic; eaten boiled/steamed.

Health (Artichoke)

Cholagogue claims, prebiotic effects, antioxidants.

Asparagus

Asparagus officinalis, a vegetable with young shoots as the useful part.

Historical details (Asparagus)

Native to Europe, Asia, and North Africa; cultivated since ancient Rome.

Related plants (Asparagus)

Asparagaceae relatives.

Chemicals (Asparagus)

Asparagine and sulfur-containing compounds.

Ethnobotany (Asparagus)

Used as food and for medicinal diuretic properties.

Leading producers (Asparagus)

China, Peru, Mexico.

Health (Asparagus)

Low-calorie, source of folate, vitamin K, vitamin C, fiber.

Beets

Beta vulgaris, includes sugar beet and chard; useful parts are root and leaves.

Historical details (Beets)

Mediterranean origin; originally leaves used, root selected later for sugar.

Related plants (Beets)

Other Amaranthaceae/Chenopodiaceae like quinoa and spinach.

Chemicals (Beets)

Betalain pigments, dietary nitrates, fiber.

Ethnobotany (Beets)

Used for food, sugar production, and pigments.

Health (Beets)

Dietary nitrates may lower blood pressure; betalains are antioxidants.

Broccoli

Brassica oleracea var. italica, a vegetable with edible flower buds and stalk as useful parts.

Historical details (Broccoli)

Derived from wild cabbage in Mediterranean; selected for large edible inflorescences.

Brussels sprouts

Botanical name: Brassica oleracea var. gemmifera. Useful part: Axillary buds (miniature heads). Historical details: Cultivar group selected for lateral bud formation; likely developed in Belgium/Netherlands (hence name). Related plants: cabbage, kale, broccoli, cauliflower. Chemicals: Glucosinolates, vitamin C, fiber. Health: Nutrient-dense; same glucosinolate benefits/bitterness as other brassicas.

Cabbage

Botanical name: Brassica oleracea var. capitata. Useful part: Leaf head (vegetative leaves). Historical details: Ancient cultivation in Europe; many varieties (green, red, savoy). Related plants: Broccoli, kale, Brussels sprouts, kohlrabi. Chemicals: Glucosinolates, vitamin C, anthocyanins (red cabbage). Ethnobotany: Sauerkraut (fermented cabbage) as preservation method and probiotic food. Health: Fermented forms provide probiotics; raw/fresh rich in vitamin C and fiber.