Garhwal 
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- Feature Articles
Regeneration status of tree species in forest of Phakot and Pathri Rao watersheds in Garhwal Himalaya
This paper reports regeneration status of trees in two watersheds namely Phakot and Pathri Rao in Uttarakhand. Seedling, sapling and tree density were greater in Phakot watershed forest than those in Pathri Rao watershed forest. In general, both forests were regenerating, although seedling and sapling population was higher in Phakot watershed forest.
- Date:
- Jan 2010
- Source:
- Current Science Vol: 98 Issue: 2 pp: 171-175
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- Feature Articles
Soil and vegetation type studies in relation to parent material of Garhwal Himalayas, Uttarakhand
Soil and vegetation study in relation to parent material was conducted in the Mussoorie Forest Division, Uttarakhand.
- Date:
- Jun 2009
- Source:
- Annals of Forestry Vol: 17 Issue: 1 pp: 71-82
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- News
Prickly, delicious
Cactus-like sillu has helped Garhwalis survive lean seasons It is an unlikely plant to tickle taste buds. It is covered with spines. People in Garhwal use its poisonous sap to kill and catch fish. When mixed with other herbs it is as good as a pesticide.
- Date:
- 14/05/2009
- Source:
- Down to Earth
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- Feature Articles
Jim Corbett’s ‘green’ imperialism
Jim Corbett is held in great esteem in India as a compassionate man who had exceptional environmental awareness. A closer look however shows that this image is misleading and that he was in fact a fully paid-up imperialist. The continuance of the Corbett myth is indicative of our failure to read his skilfully written books critically.
- Date:
- Apr 2009
- Source:
- Economic and Political Weekly Vol: 44 Issue: 15 pp: 20-22
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- News
Pickle, tea and a spice
The many faces of Himalayan herb bhangjeera Traditional medicine practitioners of eastern Asia know about this spice. People of Garhwal in Uttarakhand have many uses for the leaves and seeds of this plant grown in the upper reaches of Himalaya. But gourmets are yet to discover it. The aroma of bhangjeera chutney and bhangjeera tea fills the air as one travels through the hilly
- Date:
- 30/03/2009
- Source:
- Down to Earth
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- News
For fun and health
Bhangjeera chutney Ingredients Bhangjeera seeds – 50 gm Roasted cumin seeds – 10 gm Sugar – a pinch Lemon juice, salt, chilli powder, black salt – as desired Roast bhangjeera seeds and cumin seeds on a heated girdle. Remove the girdle from the fire. Add lemon juice and grind the roasted seeds to a paste. Add a little water to give it the consistency of chutney.
- Date:
- 30/03/2009
- Source:
- Down to Earth
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- Feature Articles
Climate change and its impact on the Himalayan glaciers – a case study on the Chorabari glacier
Glaciers and small ice caps in temperate environments are sensitive indicators of the change in climate. Mountain glaciers provide a valuable tool for reconstruction of Holocene climate changes. The present work, thus, deals mainly with climatic change and its impact on the Himalayan glaciers based on the dating of lichens, developed on loops of moraines formed due
- Date:
- Mar 2009
- Source:
- Current Science Vol: 96 Issue: 5 pp: 703-708
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- Feature Articles
Growth characteristics of some indigenous fuelwood and fodder tree species of sub-tropical Garhwal Himalayas
Comparative study of normal and quality planting stock of selected indigenous fuelwood and fodder tree species of sub-tropical region of Garhwal Himalaya was carried out for selection of suitable fuelwood and fodder tree species for higher biomass production.
- Date:
- Mar 2009
- Source:
- Indian Forester Vol: 135 Issue: 3 pp: 373-379
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- News
Pink of health
A Garhwali radish, small and round and pink, is just what the doctor ordered Many people are familiar with white radish. But it also comes in black, red, purple, rose and lavender. The round, pink variety is a traditional winter vegetable in the Garhwal region, where it is known as mula, meaning root. Before the popular white radish was the small round mula.
- Date:
- 30/01/2009
- Source:
- Down to Earth
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- Feature Articles
Sequestering carbon through indigenous agriculture practices
Mountain communities have been adapting to changing environment for a long time. Traditional farming methods depending on recycling of available natural resources is the key to sustainable production systems. Local marketing systems have also played a vital role in reducing the emissions and food miles.
- Date:
- Dec 2008
- Source:
- Leisa India Vol: 10 Issue: 4 pp: 21-22
