This paper is a review of local plants used in water infusions as aromatic and refreshing hot beverages (recreational tea) consumed in food-related settings in Europe, and not for specific medicinal purposes. The reviewed 29 areas are located across Europe, covering the post-Soviet countries, eastern and Mediterranean Europe. Altogether, 142 taxa belonging to 99 genera and 40 families were reported. The most important families for making herbal tea in all research areas were Lamiaceae and Asteraceae, while Rosaceae was popular only in eastern and central Europe. With regards to botanical genera, the dominant taxa included Mentha, Tilia, Thymus, Origanum, Rubus and Matricaria. The clear favorite was Origanum vulgare L., mentioned in 61% of the regions. Regionally, other important taxa included Rubus idaeus L. in eastern Europe, Chamaemelum nobile (L.) All. in southern Europe and Rosa canina L. in central Europe. Future research on the pharmacological, nutritional and chemical properties of the plants most frequently used in the tea-making process is essential to ensure their safety and appropriateness for daily consumption. Moreover, regional studies dedicated to the study of local plants used for making recreational tea are important to improve our understanding of their selection criteria, cultural importance and perceived properties in Europe and abroad.

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BackgroundBelarus is an Eastern European country, which has been little studied ethnobotanically. The aim of the study was to compare largely unpublished 19th century sources with more contemporary data on the use of wild food plants.MethodsThe information on 19th century uses is based on twelve, mainly unpublished, responses to Józef Rostafiński’s questionnaire from 1883, and the newly discovered materials of the ethnographer Michał Federowski, who structured his data according to Rostafiński’s questionnaire and documented it with voucher specimens. Rostafiński’s questionnaire was concerned mainly with Polish territories, but for historical reasons this also encompassed a large part of Belarus, and we analyzed only the twelve responses (out of the few hundred Rostafiński obtained), which concerned the present Belarus. These data were compared with a few 20th century ethnographic sources, and our own 40 interviews and questionnaires from Belarus.Results and discussion58 taxa of wild food plants used in the 19th century were identified. Some of them are still used in modern Belarus, others are probably completely forgotten. In the 19th century several species of wild greens were widely used for making soups. Apart from Rumex, other wild greens are now either forgotten or rarely used. The list of species used in the 20th and 21st century encompasses 67 taxa. Nearly half of them were mentioned by Rostafiński’s respondents. The list of fruit species has not changed much, although in the 19th century fruits were mainly eaten raw, or with dairy or floury dishes, and now apart from being eaten raw, they are incorporated in sweet dishes like jams or cakes. Modern comparative data also contain several alien species, some of which have escaped from cultivation and are gathered from a semi-wild state, as well as children's snacks, which were probably collected in the 19th century but were not recorded back then.ConclusionThe responses to Rostafiński from 1883 present extremely valuable historical material as the use of wild food plants in Belarus has since undergone drastic changes, similar to those, which have taken place in other Eastern European countries.

Honey bees harvest resins from various plant species and use them in the hive as propolis. While there have been a number of studies concerning the chemical composition of this antimicrobial product, little is known about selective behavior and bee preference when different potential plant sources of resin are available. The main objective of this paper was to investigate some aspects of behavioral patterns of honeybees in the context of resin acquisition. Samples of propolis originating from temperate zones of Europe and the supposed botanical precursors of the product were analyzed. Taxonomical markers of bud resins of two white birch species, aspen, black poplar, horse-chestnut, black alder, and Scots pine were determined through GC-MS analysis. All these trees have been reported as sources of propolis, but comparisons of the chemical composition of their bud resins with the compositions of propolis samples from seven European countries have demonstrated the presence of taxonomical markers only from black poplar, aspen, and one species of birch. This suggests selective behavior during the collection of bud resins by honeybees. To examine the causes of such selectivity, the antimicrobial properties of bud resins were determined. Horse-chestnut resins had lower antimicrobial activity than the other resins which did not differ significantly.Electronic supplementary materialThe online version of this article (doi:10.1007/s10886-016-0708-9) contains supplementary material, which is available to authorized users.

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Juniperus communis L. or common juniper is a coniferous plant distributed throughout the Artic and temperate zone of the Northern hemisphere. Its dried astringent blue-black seed cones, known as "juniper berries" have long been used as a flavouring agent for culinary purposes and in the preparation of many alcoholic beverages. It has also been used for various medicinal purposes, and as a remedy for many health problems. In this study it was investigated sensory and antioxidant characteristics of beers produced with juniper berries. The objective was to determine the influence of adding different content of juniper berries on sensory characteristic and antioxidant properties of the obtained beers. The beers were produced with a traditional method of lager beer production by fermentation of wort with different proportion of crushed dried juniper berries. The basic beer parameters (alcohol, original extract, real extract, degree of fermentation and calories) were determined using the Alcolyzer Beer ME Analyzing System. The total polyphenol content of beer was determined using Folin-Ciocalteau's phenol reagent and expressed as equivalents of gallic acid. An examination of the antioxidant power of beer was performed using DPPH, FRAP and TEAC assay. A sensorial evaluation of the obtained products has been conducted, assessing their taste, aroma, body, bitterness, freshness and general impression. The results of sensory analysis show that beers with different proportion of juniper berries have satisfactory sensory qualities which were absolutely acceptable for testers. The juniper berries contains bitter substances and therefore the beers were characterized with a well-rounded and balanced, tasty bitterness. Phenolic compounds are generally considered as one of very important antioxidant sources in beer, and beer antioxidant activity is strongly correlated with the total phenolic content. Antioxidant activity and total polyphenol content were higher in beers with juniper berries than in control lager beer.