Indigenous edible vegetables processing practices and their role in achieving four SDGs

Rural South African communities continue to face food insecurity and malnutrition, yet valuable indigenous knowledge of wild edible vegetables remains insufficiently documented, limiting its contribution to sustainable nutrition. Among the Vhavenda people of Vhembe District, Limpopo Province, wild vegetables form an essential component of diet, cultural identity, and culinary heritage, offering an example of a resilient, bioculturally rooted food system. Through semi-structured interviews with 160 participants across age groups, this study recorded the diversity of wild vegetables, their edible parts, and preparation methods. A total of 46 species were identified, with ten frequently cited. Preparation techniques included cooking species individually or blending them, as seen with Cleome gynandra and Amaranthus dubius , which are often combined for improved flavour and nutrient density. Leaves were the most consumed plant part, though flowers, fruits, stems, and tubers also contributed to dietary variety. Dishes such as bovhola , made from different parts of Cucurbita pepo , illustrate the culinary versatility and cultural continuity embedded in these practices. The findings highlight the urgent need to preserve indigenous knowledge and utilise the nutritional value of wild vegetables. Strengthening these practices supports SDG 2, SDG 3, SDG 12, and SDG 15 by enhancing nutrition, promoting sustainable consumption, and conserving biodiversity and cultural landscapes.