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Ethnobotanical Leaflets 10: 98-103.
2006. The
Contributıon of Wıld Edible Plants to Human Nutrıtion in the Black Sea Regıon of Turkey *Tugba Bayrak Ozbucak,1
Hamdı Guray Kutbay2 and Oznur Ergen Akcın1 1 University of Ondokuz Mayıs, Faculty of Arts and Sciences, Department of Biology, 52750, Ordu, Turkey 2 University of Ondokuz Mayıs, Faculty of Arts and Sciences, Department of Biology, 55139, Kurupelit-Samsun, Turkey *Corresponding author: E-mail: tsiozbucak@hotmail.com Issued 3 April 2006 ABSTRACT Wild
edible plants are very widespread in Black Sea Region of Turkey and people
has been consumed wild edible plants as food and used them for some medicinal
purposes due to economical and geographical reasons. In this study, wild
edible plants which used as food in Ordu and Key Words: Edible plants, Ordu, Samsun, Turkey. INTRODUCTION The
combination of a moderate climate which is at the junction of sub-tropical
and moderate zones, rugged topography, varied geology, and geographic
proximity to both Europe and the Near East help account for the uniqueness
and complexity of plant life in the northeastern Anatolia region (Turkey).
Two parts of The plants have been used as food, dye,
ornamental and medicinal purposes by people since old-ages. The human
population has been increased day by day and as a result of this people has
faced with poverty problem. Williams (1993) emphasized the need to preserve
new plant resources to broaden the biological diversity in human nutrition.
Wild plant species provide minerals, fibre, vitamins and essential fatty
acids and enhance taste and colour in diets. Wild edible plants can also be
used to prevent chronic diseases (cardiovascular
disease, diabetes) in the general population, as well as diseases due to
under nutrition (anemia, stunting) (Green 1992). Many local wild
plants have been used as salad and vegetable dishes prepared in traditional
recipes in Turkish cuisine (Wetherit, 1992). Ethno botanical studies are
becoming more popular throughout the world, and these studies are focused on
documenting the traditional uses of plants by native cultures (Ozgen et al
2004). Isık et
al (1995), Bagcı (2000), Duran et al (2001) and Dogan et al (2004) has
been reported many wild plants have been used as food in Turkey, especially
in Black Sea Region. Yıldırım et al (2001) determined nutrient values
of some widely used wild plants. MATERIALS This study was
carried out between 2003-2005 years in Ordu and During the
study period, we interviewed with local people most of them are middle aged
or older. One hundred sixteen people were interviewed in this study. So the
preparation and usage ways of wild edible plants for consumption were
determined. The species were identified in the laboratory. Taxonomic
nomenclature followed that of RESULTS
The botanical families with the highest
number of utilized plant species were the Lamiaceae, Asteraceae (5 species)
and Apiaceae and Boraginaceae (4 species). These families were followed by
Liliaceae (3 species), Orchidaceae and Polygonaceae (2 species). The parts
used and method of using of wild edible plant species in the study area are
summarized in Table 1. Falcaria vulgaris, Arum
maculatum, Cichorium intybus, Capsella bursa-pastoris, Chenopodium
foliosum, Malva neglecta, M. sylvestris, Polygonum cognatum, Rumex
tuberosus, Anagallis arvensis
and Urtica urens are consumed as
meal. P. cognatum is stewed with
rice and onion. Stem, leaf and branches of these species were cooked with
oil, onion, ground meat and several spices. C. foliosum, M.
neglecta, M. sylvestris, R.
tuberosus, P. oleracea, A. arvensis and U. urens
is consumed considerably high proportion by the local people. Artemisia absunthium, Tragopogon
buphthalmoides, Anchusa azurea,
Trachystemon orientalis, Euphorbia chamaesyce, Cucurbita pepo and Ornithogalum sigmoideum are eaten
roasted. On the contrary to the other species, T. buphthalmoides, T.
orientalis and O. sigmoideum are firstly boiled with
egg and corn flour and roasted later. C.
pepo is consumed with yoghurt after roasting. The leaves of
certain species are used to prepare a traditional Turkish dish called
“dolma”. In this case, the broad leaves of plants are wrapped around a
stuffing mixture made from rice and minced meat (Simsek et al, 2004). The
leaves of T. orientalis are scalded
firstly and stuffed with a mixture of corn flour, onion and oil. C. pepo is stuffed with rice, onion,
pepper, pounded wheat and meat and olive oil is added to this mixture. Senecio vulgaris, Galega officinalis and Silene vulgaris are stewed with different
vegetables like potatoes, carrot or pounded meat. These species are also
stuffed with rice and meat. Amaranthus lividus, Portulaca
oleracea, Erodium cicutarium, Fumaria officinalis, Anethum graveolens, Cichorium intybus, and Oxalis acetosella are consumed raw as
salad. P. oleracea is also consumed
with yoghurt and garlic. The leaves of F.
officinalis and E. cicutarium
and E. italicum are mixed with
cheese and meat and roasted. Stem and
leaves of T. orientalis, stem of Heracleum platytaenium, leaves and
branches of F. vulgaris are pickled
and consumed raw or cooked with olive oil. U. urens and E. chamaesyce is
consumed as soup. U. urens is
firstly boiled and later cooked with oil, corn flavour and water. The leaves of Cynoglossum oficinale, R. tuberosus and T. buphthalmoides, stem of H.
platytaenium, fruits of Sambucus
nigra and stem and leaves of C.
foliosum are consumed raw. The fruits of Rhus coriaria, the leaves of Mentha longifolia and above ground
parts of Satureja spicigera are
dried, grinded and used to make flavour and scent. Several plants
can be used for other purposes. For example, the leaves of Salvia spicigera and other Salvia species are scalded with
boiling water and consumed for refreshment. Young tubers of Orchis anatolica and Serapias vomaracea are dried and
grinded and poured with boiling water and usually mixed with milk and this
mixture is called “sahlep”. According to the results of that
study wild edible plants have been widely consumed in TABLE 1. Wild Edible Plants Traditionally Consumed in Ordu and
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