Five field trips were made between October 14, 1995 and October 10, 1996 to Gambella Region,rnsouthwestern Ethiopia to study the vegetation, the non-cultivated food plants and wild relatives of cultivatedrncrops. Undisturbed vegetation types were studied to describe the plant conununities in which non-cultivatedrnfood plants and wild relatives of cultivated crops occur. The cover/abundance data of 220 plant speciesrnwere recorded from 58 releves. For each sample stand, environmental data on topographic factors (altitudernand slope), and soil from a depth of 10 cm (top soil) and 50 cm (sub soil) were collected. The soil wasrnanalyzed for pH, texture, Cation Exchange Capacity, Organic Carbon, total Nitrogen, availablernPhosphorus, exchangeable Potassium and Sodium. The releves were classified using a FORTRANrncomputer program TWINSPAN and the following seven major plant communities were described: 1,rnCOlllmelilla-Hygrophila; 2, Sorghum plllplireo-sericelllll-Pelll/isetuln tlllll/bergii; 3, Loudetia arul/dinaceaHyparrhelliarnpilgeriana; 4, Combietuln adeilogollillln-Allogeissus /eiocarpa; 5, Tamarindus indicaAnogeissusrnleiocarpa; 6, Baphia abyssinica-Tapura fischeri; 7, Mallilkara butugi-Cordia africalla. Eachrncommunity was compared with all others in their environmental factors using ANOV A. Plant communityenvironmentrninterrelationships were investigated to see whether there are statistically significant variationsrnbetween plant communities in environmental factors.rnIndigenous people were involved as guides, laborers and informants in the study of non-cultivated foodrnplants and wild relatives of cultivated crops. Inquiries regarding the local name of plants, uses and mode ofrnuses were made and recorded on the spot with other botanical field notes. The information obtained fromrnlocal informants was further enriched through literature review and from notes on herbarium specimensrnfound at the National Herbarium (ETH). A total of 469 plant specimens, which comprise 311 wild and 4rncultivated species, were collected in duplicate or triplicate, identified and deposited at ETH andrnBiodiversity Institute/Ethiopia. Of these, 84 plant species in 39 families and 71 genera have been recordedrnas non-cultivated food plants. The edible plants fall into 11 categories: fruits (36 species), leaves (30), plantrnash as a source of edible salt (8), tubers (3), oil seed (3), seeds as a cereal (2), spices (2), bark for beveragern(I), leaves and beans for hot drink (I), stem as a source of water (1) and flower as a source of sweet nectarrn(1).rnA total of 13 species in 9 families and 10 genera were recognized as wild relatives of cultivated crops.rnThese plants belong to cereals (3 species), fibers/leafy vegetables (3), oil seeds (2), stimulant (I), spices (2)rnand tubers (2).rnThese important plant species are distributed in the seven major plant communities. Both ex-situ and in-sitllrnconservation activities are recommended to protect the individual species and the plant cormnunities.