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The status of traditional vegetable utilization in Kenya
Patrick M. Maundu
National Museums of Kenya, Nairobi, Kenya

Abstract

Leafy and fruit vegetables form a significant part of the traditional diets of agricultural communities. Their consumption is, however, generally less significant among pastoral communities. About 200 indigenous plant species are used as leafy vegetables in Kenya. Only a few (4) have been fully domesticated, more (15) are semi-domesticated while the majority are wild. The species used and the wealth of indigenous knowledge vary with the culture, economic pursuits, species availability and level of influence by modernization. The variety of species used as a vegetable, the diversity within the species and the knowledge about their utilization is currently on the decline among many communities. This paper discusses the factors affecting utilization, current status of both fruit and leafy vegetable consumption, past and current trends and the role of indigenous knowledge in their utilization in Kenya.

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