Citation:
Singh B K, Verma V K and Ramakrishna Y. 2014. Leaf vegetables of Mizoram. In: Climate Resilient Crops for the Future (Peter K V Ed.). NIPA, New Delhi, pp 383-404.
Email: bksinghkushinagar@yahoo.co.in
Mizoram, 23rd state of India, is located between 21º58’ to 23º35’ N latitude and 92º15’ to 93º29’ E longitude which is surrounded by Tripura, Assam and Manipur in north frontier regions; Bangladesh in west; and Mayanmar in east and south. The undulated topography of Mizoram, known as Lushai hills during British period, has varied altitudes ranging from 21 to 2157 m above the mean sea level, annual rainfall of 2000-3200 mm, and mean monthly temperature of summer (monsoon) ranges from 14.6 ºC to 29.6 ºC. Besides having good rainfall; the vegetable production, including leaf vegetables, during winter period is limited by acute soil moisture stress caused by high rate of evapo-transpiration, almost no rain from November-March, non-availability of irrigation water and low water holding capacity of the sloppy land (Singh et al. 2011; Singh et al. 2013b). The terrain of Lushai hills is characterized by inaccessibility, marginality, fragility, ethnicity, rich bio-diversity and low crop productivity in general. The agricultural land in Mizoram is comprised of about 90% sloppy upland and 10% low land of valley (Singh et al. 2013a). The crops those potential are neither harnessed genetically nor grown commercially are commonly termed as underexploited crops. Most of them have remained either wild or semi-domesticated, and are traded and consumed locally. North-eastern states of India, including Mizoram, are one of the hot spots of plant biodiversity and therefore, considered as one of the richest reservoirs of genetic variability and diversity of various vegetable crops, herbs and spices (Yadav et al. 2009; Singh et al. 2013c). Leaf vegetables; also known as leafy greens, vegetable greens, salad greens, greens, salads or potherbs; are succulent plant leaves, sometimes accompanied by tender petioles and shoots, used as vegetable or for garnishing and flavouring of various food items. Usually, leaf vegetables are edible herbaceous, viny, shrubby or tree in growth habit; and are eaten with staples as main course or as supplementary food either in cooked, semi-cooked or raw form. These leafy greens are typically high in dietary fibre, minerals, proteins, vitamins, antioxidants, nutraceuticals and pigments; low in calories and fat; possess some medicinal values; and generate employment opportunities that is eventually options for “prosperity for the poor and health for all” by providing food, nutrition and income security.
References:
Singh B K, Verma V K and Ramakrishna Y. 2014. Leaf vegetables of Mizoram. In: Climate Resilient Crops for the Future (Peter K V Ed.). NIPA, New Delhi, pp 383-404.
Email: bksinghkushinagar@yahoo.co.in
Mizoram, 23rd state of India, is located between 21º58’ to 23º35’ N latitude and 92º15’ to 93º29’ E longitude which is surrounded by Tripura, Assam and Manipur in north frontier regions; Bangladesh in west; and Mayanmar in east and south. The undulated topography of Mizoram, known as Lushai hills during British period, has varied altitudes ranging from 21 to 2157 m above the mean sea level, annual rainfall of 2000-3200 mm, and mean monthly temperature of summer (monsoon) ranges from 14.6 ºC to 29.6 ºC. Besides having good rainfall; the vegetable production, including leaf vegetables, during winter period is limited by acute soil moisture stress caused by high rate of evapo-transpiration, almost no rain from November-March, non-availability of irrigation water and low water holding capacity of the sloppy land (Singh et al. 2011; Singh et al. 2013b). The terrain of Lushai hills is characterized by inaccessibility, marginality, fragility, ethnicity, rich bio-diversity and low crop productivity in general. The agricultural land in Mizoram is comprised of about 90% sloppy upland and 10% low land of valley (Singh et al. 2013a). The crops those potential are neither harnessed genetically nor grown commercially are commonly termed as underexploited crops. Most of them have remained either wild or semi-domesticated, and are traded and consumed locally. North-eastern states of India, including Mizoram, are one of the hot spots of plant biodiversity and therefore, considered as one of the richest reservoirs of genetic variability and diversity of various vegetable crops, herbs and spices (Yadav et al. 2009; Singh et al. 2013c). Leaf vegetables; also known as leafy greens, vegetable greens, salad greens, greens, salads or potherbs; are succulent plant leaves, sometimes accompanied by tender petioles and shoots, used as vegetable or for garnishing and flavouring of various food items. Usually, leaf vegetables are edible herbaceous, viny, shrubby or tree in growth habit; and are eaten with staples as main course or as supplementary food either in cooked, semi-cooked or raw form. These leafy greens are typically high in dietary fibre, minerals, proteins, vitamins, antioxidants, nutraceuticals and pigments; low in calories and fat; possess some medicinal values; and generate employment opportunities that is eventually options for “prosperity for the poor and health for all” by providing food, nutrition and income security.
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