Table 3.

Wild edible plant categories and their characteristics

WEP category	Characteristics
Vegetables	Species that are cooked as food
Fruits	Species of which fresh/dry fruits are consumed without cooking
Chutney	Species ground with salt and spices for preparing sauce
Flavoring food	Species used for seasoning and infusing aroma
Raw food	Species in which fresh plant part, other than fruit, is eaten raw such as salad
Local brew	Species used to prepare liquor