OBJECTIVE: To document the indigenous knowledge and evaluate the antioxidant activity of medicinal herbs used for treatment of various diseases.METHODS: The ethnomedicinal data were collected through semi-structured interviews of local informants along with collection of herbarium specimens. The antioxidant activity was evaluated by using 1-diphenyl-2-picryl-hydrazyl radical scavenging assay.RESULTS: A total of 12 important medicinal herbs were evaluated for ethnomedicinal uses and antioxidant activity. Medicinal plant diversity showed that Solanaceae was the dominating family(3 spp.),followed by Asteraceae and Lamiaceae(both 2spp.). Leaves(31%) were most frequently used in preparation of traditional medicines, and the most recommended mode of preparation was powder(28%). The antioxidant results revealed that thehighest activity was found in Atropa acuminata and Crocus sativus.CONCLUSION: The results of this study proved that A. accuminata and C. sativus can be the excellent sources of antioxidant compounds. A sustainable use and conservation of the valuable natural resource greatly promote the development of functional food additives and cosmetics. OBJECTIVE: To document the indigenous knowledge and evaluate the antioxidant activity of medicinal herbs used for treatment of various diseases. METHODS: The ethnomedicinal data were collected through semi-structured interviews of local informants along with collection of herbarium specimens. The antioxidant activity was evaluated by using 1-diphenyl-2-picryl-hydrazyl radical scavenging assay. A total of 12 important medicinal herbs were evaluated for ethnomedicinal uses and antioxidant activity. Medicinal plant diversity showed that Solanaceae was the dominating family (3 spp.), followed by The antioxidant results revealed that the highest activity was found in Atropa acuminata (28%). Asteraceae and Lamiaceae (both 2spp.). Leaves (31%) were most frequently used in preparation of traditional medicines, and the most recommended mode of preparation was powder and Crocus sativus. CONCLUSION: The results of this study proved that A. accuminata and C. sativus can be the excellent sources of antioxidant compounds. A sustainable use and conservation of the valuable natural resource greatly promote the development of functional food additives and cosmetics.