The use of wild edible plants in western and central Anatolia (Turkey)

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dc.contributor.authorDogan Y.
dc.contributor.authorBaslar S.
dc.contributor.authorAy G.
dc.contributor.authorMert H.H.
dc.date.accessioned2024-07-22T08:24:29Z
dc.date.available2024-07-22T08:24:29Z
dc.date.issued2004
dc.description.abstractIn this study, 121 wild edible plants used as food in Anatolia were surveyed to determine the plant parts used and their detailed preparation methods. The results of this study show that the plants may be boiled, fried in fat, and eaten raw or as rolled vegetables. They may also be consumed as pickles, fruits, sweets and spices, and drunk as cold and hot drinks. Thirty species (8 genera) were identified as belonging to the Lamiaceae family, 15 species (15 genera) belong to the Asteraceae family, 13 species (5 genera) belong to the Rosaceae family, 8 species (7 genera) belong to the Brassicaceae family, 6 species (3 genera) belong to the Orchidaceae family and 5 species (5 genera) belong to the Apiaceae family. The genera represented by the highest number of species in the study are as follows: Sideritis L. is represented by 13 species, Origanum L. by 7 species, Rubus L. by 5 species, Thymus L. by 4 species and Rumex L. by 4 species. © 2004 by The New York Botanical Garden Press, Bronx, NY 10458-5126 U.S.A.
dc.identifier.DOI-ID10.1663/0013-0001(2004)058[0684:TUOWEP]2.0.CO;2
dc.identifier.issn00130001
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/19979
dc.language.isoEnglish
dc.publisherNew York Botanical Garden Press
dc.subjectApiaceae
dc.subjectApiales
dc.subjectAsteraceae
dc.subjectAves
dc.subjectBrassicaceae
dc.subjectLamiaceae
dc.subjectMagnoliophyta
dc.subjectMeleagris gallopavo
dc.subjectOrchidaceae
dc.subjectOriganum
dc.subjectOriganum vulgare
dc.subjectRosaceae
dc.subjectRubus
dc.subjectRumex
dc.subjectSideritis
dc.titleThe use of wild edible plants in western and central Anatolia (Turkey)
dc.typeArticle

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