Ethnobotanical survey of traditional knowledge and food practices of traditional leafy vegetables consumed within the Bronkhorstspruit, Gauteng province, South Africa

Abstract

The United Nations has created the Sustainable Development Goals (SDGs) intending to eliminate poverty and ensure healthy lives and wellbeing. The current study aims to work towards achieving goal number three, which promotes good health and well-being. Traditional leafy vegetables (TLVs) forms part of most traditional communities and plays a vital role in daily diets. Traditional knowledge (TK) on the use and practices is however being lost and this could impact on the food security and health of communities. TLVs remain underutilised, undervalued and neglected crops. The aim of this study was to investigate the popularity, uses, household cooking techniques and recipes of traditional leafy vegetables locally available in the study area, Bronkhorstspruit. Data was gathered among different cultural groups using questionnaires, in-depth interviews and focus groups. Three hundred (300) female participants from different age and cultural groups were interviewed. The relative frequency of citation (RFC), use value (UV), use report (UR) and cooking techniques of locally consumed traditional leafy vegetables (TLVs) were determined. Results indicated that 75 % of the 20 identified traditional leafy vegetables had an RFC of 80–95 %, suggesting their high popularity in the area. In addition, 20 TLVs per cultural group belonging to 10 families, with species belonging to the Cucurbitaceae family, which was the dominant family utilized, Amaranthus spinosus, Cleome and Cucurbita species, being the most popular, with RFC values between 90 and 95 % per cultural group. Momordica balsamina had the highest use reports (UR) and use value (UV) of 0.242 compared to other TLVs. Traditional recipes differed per cultural group. Most participants indicated boiling as the most preferred household cooking technique for TLVs. The current study highlighted the rich ethnobotanical knowledge and diverse culinary practices surrounding traditional leafy vegetables in Bronkhorstspruit, underscoring their cultural significance, nutritional value, and potential role in promoting sustainable food systems and preserving indigenous knowledge in South Africa.