The observed taxonomic diversity highlights the potential contribution of Wild Edible Plants to food security, climate resilience, and sustainable livelihoods. A diverse wild food resource base can reduce dependence on a limited number of cultivated crops and provide alternative food sources during environmental stress, seasonal shortages, and crop failure64–67. Furthermore, the presence of edible species across multiple families and ecological niches increases resource availability across different habitats and seasons.

The findings also demonstrate the important role of indigenous knowledge in the identification, utilization, and conservation of WEP resources. The recognition and utilization of 50 edible species by local communities reflect a welldeveloped ecological knowledge system developed through long-term interactions with the surrounding environment.

Similar indigenous knowledge systems have been documented in other parts of Ethiopia and among indigenous communities worldwide68–72. However, increasing agricultural expansion, urbanization, market-oriented livelihood changes, and changing food preferences may threaten both WEP resources and associated traditional knowledge, emphasizing the importance of continued documentation and integration of indigenous knowledge into conservation and rural development strategies.