International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
Printed Journal   |   Refereed Journal   |   Peer Reviewed Journal
International Journal of Horticulture and Food Science
2019, Vol. 1, Issue 1, Part B
Floristic list and biological spectra of plants of Arrang Sire Ghar, Bajaur district of Khyber Pakhtonkhwa, Pakistan

Shakir Ullah, Lubna Begam, Fozia Abasi, Siraj Khan, Imran Bacha, Mohammad Sohil and Mohsin Ihsan

A List of plant species of Bajaur District was set on the basis of field trips conducted in different parts of the year 2018, mostly in, summer, monsoon and winter. The flora comprised of 167 plant species belonging to 40 families. The leading families are Lamiaceae, Solanaceae and Asteraceae, which have 16 species, followed by Mimosaceae and Euphorbiaceae, 11 Zygophyllaceae 8 and Moraceae, with 7 species. Each of the Poaceae, Rhamnaceae, Verbenaceae Papilionaceae, Capparidaceae, Amaranthaceae and Apocynaceae had 3 species, while Buxaceae, Asclepiadaceae, Nyctaginaceae, Oleaceae, Plantaginaceae, Polygonaceae Cannabinaceae, Celastraceae, Cucurbitaceae, Cyperaceae, Liliaceae, Acanthaceae, Aclepidaceae, Meliaceae, Sapindaceae and Sapotaceae had 2 species each. The biological spectrum showed that Hemicryptophytes (05 spp., 9.26%), geophytes (03 spp., 5.56%), chamaephytes (06 spp., 11.1%), Nanophanerophytes (10 spp., 18.5%), megaphanerophytes (14 spp., 25.9%), Therophytes (16 spp., 29.6%). Leaf spectra of plants comprised of nanophylls (5.56%), megaphylls (1.85%) leptophylls (16.7%), microphylls (50%) and mesophylls (25.9%).
Pages : 103-110 | 520 Views | 344 Downloads
How to cite this article:
Shakir Ullah, Lubna Begam, Fozia Abasi, Siraj Khan, Imran Bacha, Mohammad Sohil and Mohsin Ihsan. Floristic list and biological spectra of plants of Arrang Sire Ghar, Bajaur district of Khyber Pakhtonkhwa, Pakistan. International Journal of Horticulture and Food Science. 2019; 1(1): 103-110.
International Journal of Horticulture and Food Science
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