Wild edible vegetables are a fundamental source of micronutrients in many developing countries, especially for the forest dependent communities in the world. Present study assessed the diversity and availability of wild edible vegetables in four different upazilla markets (i.e. Khagrachari, Matiranga, Dighinala and Guimara) in Khagrachari hill district, Bangladesh. The study found that communities are directly dependent on wide variety of wild edible vegetables especially during lean period of cash crops, nutrition, healthcare and income generating opportunities. The study recorded and documented 71 wild edible vegetables belonging to 34 families and 48 genera. Distribution of vegetable plants based on growth habit reveals that herb is the dominant type with 40 species (56%), followed by 11 climbers (16%), 7 trees (10%), 6 fungi (8%), 5 shrubs (7%) and 2 ferns (3%). Availability of wild edible vegetables were recorded from April and continue till the end of September. Mid June to August (rainy season) is the peak season for wild edible vegetables (WEVs) because of geographical distribution and the characterization of the hill forests. Bamboo shoots are extensively collected during rainy season to after rainy season (May-Nov) and mushrooms are collected before monsoon (Mar-May). Some of the species of WEPs which were collected for their leaves, tubers and roots, shoots, stems, fronds etc. available for the human consumption round the year. From market survey, it is found that WEVs are sold with cheapest price in the study areas. The dwellers of the study region sell their collected commodities as per kg (i.e. fruits, bamboo shoots, mushrooms, tubers and roots etc.) or per bundle (i.e. leafy vegetables, stems, flowers etc.) and price range exists between BDT 5 to 60. This study represents an important pioneer step in taking a holistic view of the subsistence value of WEVs which might be helpful for policy makers to strengthen food and nutrition security in a changing climate through prioritization, cultivation, utilization and conservation of wild edible plants in a sustainable manner. These wild vegetables can be incorporated in commercial crop plants. This will improve food scarcity, economy in tribal areas and helps in regeneration of barren lands.