Conserving local knowledge of traditional leafy vegetables and assessing their potential in poverty alleviation and water conservation in the Vhembe district of Limpopo Province

Traditional leafy vegetables (TLVs), also known as African leafy vegetables or Indigenous leafy vegetables, are plants that have evolved with communities whose leaves, immature green pods, stems, roots, seeds, flowers, fruits or even bark are socially accepted and consumed as vegetables by the communities (Kimiywe et al., 2007; Nguni & Mwila, 2007). Schippers (2000) defined African indigenous vegetables as plant species whose leafy parts (including young, succulent stems and immature fruit ) are consumed as vegetables. Asfaw (2001), on the other hand, defined indigenous vegetables as “edible” plants that are biologically indigenous to an area. Traditional leafy vegetables are an important part of farming and consumption systems throughout Africa and play a crucial role in alleviating poverty, reducing hunger, and combating malnutrition.