Lee (Wild Himalayan Pear)

Pyrus pashia (Wild Himalayan Pear)

Vernacular name: Lee (in Kinnauri)

Click here to watch a short video about this species

Click here to watch a short video about this species

Pyrus pashia Buch.-Ham. ex D. Don (Family: Rosaceae), commonly known as the Wild Himalayan Pear and locally as Lee (in Kinnauri), is a species of pear native to the Himalayan region. Its distribution ranges from eastern Afghanistan and northern Pakistan across northern and eastern India (up to 2700 meters above sea level), extending into northern China, the Bumthang region of Bhutan, and as far as Vietnam. The Wild Himalayan Pear also exhibits considerable morphological diversity across its range, reflecting adaptations to different ecological conditions and contributing to its wide distribution.

Ecology of the Wild Himalayan Pear

• P. pashia is regarded as an intermediate species between the Oriental Pear (Pyrus pyrifolia (syn. P. serotina), native to southern China and northern Indo-China, and introduced to Korea and Japan) and the Occidental Pear (Pyrus communis, native to Europe and Western Asia) suggesting that Pyrus pashia may have played an important role in the evolutionary history of the Pyrus genus. This evolutionary background of Pyrus pashia, combined with its natural adaptability, has enabled it to thrive across diverse landscapes in the Himalayan region — giving it both its name, the Wild Himalayan Pear, and its distinct ecological traits.

• According to local communities in Kinnaur, the fruits of Pyrus pashia (known locally as Lee) are eaten by wild animals like monkeys and bears, as well as by humans. However, the number of Wild Himalayan Pear trees in the wild has declined sharply in recent years. As agricultural lands continue to expand, the loss of natural habitat is contributing not only to the species’ decline but also to rising instances of human-wildlife conflict.

Agriculture and Wild Himalayan Pear

• As P. pashia trees shows extensive adaptation to their environment, it has been widely used as a pear rootstock in Southwest China, with its fruits typically ripen around October, offering a crucial food source, both for humans and wildlife — just before winter sets in, when other fresh fruits start becoming scarce.

• In earlier times, locals in Kinnaur would also sun-dry these fruits to store them for the harsh winter and early spring months when fresh fruits were scarce in the high Himalayas.

• In addition to P. pashia, locals also recognize another similar tree known as "Besras." Besras trees are typically found closer to agricultural lands and are distinguished by their slightly larger, sweeter fruits compared to the Wild Himalayan Pear (Lee). While the Wild Himalayan Pear usually grows as a relatively short tree, Besras can grow into large, expansive trees, making it easy to tell them apart.

• In Sungra village of Kinnaur, a traditional delicacy is prepared when Besras fruits ripen. Locals remove the outer skin of the fruit, mix the pulp with water and Dankhar sattu — a special flour made from puffed amaranth seeds (chaulai in Hindi) — to create a dish that many still cherish. Even today, those who grew up eating it say their mouths water just thinking about its unique flavor.

• In Kinnaur, Wild Himalayan Pears are primarily found in the Nichar block. If you have spotted them outside of Nichar, please let us know — we’d love to update this information!

Uses (Medicinal and Holistic Living)

• The leaves of P. pashia are consumed as part of butter tea by the Monpa community of Tawang, Arunachal Pradesh. This beverage may be similar to Kinnaur’s traditional Namkeen chai (salt tea), though further confirmation is needed. Studies have shown that the methanolic and water extracts from P. pashia leaves possess strong free radical scavenging activity, acting as powerful antioxidants that could help reduce oxidative stress in the body.

• In Chinese folk medicine, the branches and leaves of P. pashia are used as anti-diarrheal agents. The flowers of the P. pashia tree are also edible and have been valued in Chinese medicine for their potential to lower blood lipid levels, which may contribute to improved cardiovascular health.

References

1. Prakash, O. M., Chauhan, A. S., & Kudachikar, V. B. (2021). Traditional uses, nutrition, phytochemistry and various pharmacological properties of Indian wild pear. International Journal of Functional Nutrition, 2(4), 9.

2. Zong, Y., Sun, P., Liu, J., Yue, X., Li, K., & Teng, Y. (2014). Genetic diversity and population structure of seedling populations of Pyrus pashia. Plant Molecular Biology Reporter, 32(3), 644-651.

3. Tsering, J., Gogoi, B. J., & Tag, H. (2012). Ethnobotany and phytochemical analysis of Pyrus pashia leaves. International Journal of Pharmaceutical Sciences and Research, 3(8), 2721-2728. 

4. Challice, J. S., & Westwood, M. N. (1973). Numerical taxonomic studies of the genus Pyrus using both chemical and botanical characters. Botanical Journal of the Linnean Society, 67(2), 121-148.