Traditional Knowledge of Wild Edible Plants of Biga (Çanakkale), Turkey

Hançer, Çağla Kizilarslan; Sevgi, Ece; Altinbaşak, Betül Büyükkiliç; Çakir, Ernaz Altundağ; Akkaya, Muhammet

doi:10.5586/asbp.8914

Cited by 9 publications

(7 citation statements)

References 38 publications

(95 reference statements)

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“…Further, recent ethnobotanical studies in the South Caucasus, especially in Georgia, have also revealed people's significant ethnobotanical knowledge related to wild edible plants (Bussmann, 2017;Bussmann, Paniagua Zambrana, Sikharulidze, Kikvidze, Darchidze, et al, 2020;Bussmann et al, 2016Bussmann et al, , 2017aBussmann et al, , 2017bBussmann et al, , 2018Hovsepyan et al, 2016;Łuczaj et al, 2017;Nanagulyan et al, 2020;Pieroni et al, 2020;. is area of high cultural importance of wild vegetables forms a belt stretching from the Mediterranean, through Turkey (e.g., Çakır, 2017;Ertuğ, 2004;Hançer et al, 2020;Yeşil & İnal, 2019) up to the Middle East and the Caucasus. However, only a few studies have documented wild edible plants in the Lesser Caucasus, Western Georgia, and Turkish Caucasus (Akgül, 2007;Bussmann et al, 2017a;Güneş & Özhatay, 2011;Kadıoğlu et al, 2020;Łuczaj et al, 2017;Özgen et al, 2004;Sağıroğlu et al, 2012;Saraç et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Wild Plants Used as Vegetables by Transhumant People Around the Georgia–Turkey Border in the Western Lesser Caucasus

et al. 2021

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Recent ethnobotanical studies in the Caucasus, mainly in Georgia, reveal the significant ethnobotanical knowledge of local people related to wild edible plants. However, few studies have been conducted in the Lesser Caucasus, west Georgia, and Turkish Caucasus. This study aims to represent and evaluate the cultural importance of wild vegetable plants and their patterns of use along the Georgia–Turkey border. During the transhumance period in the summers of 2017 and 2018, 104 participants (65 in Turkey and 39 in Georgia) were interviewed using a semistructured questionnaire. The Cultural Importance Index and Relative Frequency of Citation were used to compare the relative importance of species in each region. The use of 83 wild plant species from 23 plant families as vegetables was documented, with 45 species recorded in Georgia and 72 species in Turkey. One-third of the recorded wild plant species and 52 use instances out of 122 species-use combinations were shared on both sides of the border. Women and men had mentioned almost the same number of species, and there was a nonsignificant correlation between the plant knowledge and age. Although there were no significant differences in the plant parts used, the way people used plants as vegetables varied significantly across the border. Considering the floral similarity across the border, the number of species used in common and shared vegetable plant knowledge was quite low. There is not a significant difference between the two countries in terms of the most frequently cited and culturally important species ( Rumex , Urtica , and Polygonum spp.). However, the recognition of some of the most important shared species ( Heracleum , Chaerophyllum , Arctium , and Campanula spp.) diverged significantly in different administrative regions.

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Section: Introductionmentioning

confidence: 99%

Wild Plants Used as Vegetables by Transhumant People Around the Georgia–Turkey Border in the Western Lesser Caucasus

et al. 2021

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“…When we compare the taxa that we have determined to use as a nutrient in Yenice (Canakkale) with the taxa in the studies carried out in the nearby environment (Tutenocakli, 2002;Onar, 2006;Uysal et al, 2006;Satıl et al, 2007;Satıl et al, 2008;Bulut and Tuzlacı, 2009;Polat, 2010;Kökçü, 2015;Bulut, 2016;Gunes, 2017;Kızılarslan Hançer et al, 2020;Tanaydın et al, 2022), it is seen that they are similar. As a result, it is possible to say that these plants used for food are widely used in Turkey.…”

Section: Resultsmentioning

confidence: 97%

Plants Consumed as Food in Ethnobotanical Perspective: The Case Study of Yenice-Canakkale-Turkiye

Tutenocakli

2023

CTNS

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In this study, the plants consumed as human food in the Yenice district of Canakkale, located in the Troy region, were evaluated in terms of ethnobotany. The plants that the local people living in the region consume as food and their usage patterns have been determined on a district basis. These plants are mostly collected from nature by people living in rural areas or used by purchasing them from the market established in the district center. While 64 taxa out of 112 taxa used for food purposes in the study area are grown naturally, 48 taxa are produced and consumed. In addition, 5 types of mushrooms, which are edible and sold in local markets, are also used as food. The leaves of 49 taxa, fruits of 43 taxa, stems of 26 taxa, flowers of 24 taxa, seeds of 10 taxa and roots of 5 taxa are consumed from plants used as food. These plants are consumed raw, cooked, seasoned, frozen, dried, pickled and canned.

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“…Furthermore, wide range of recent studies reported the traditional cooking methods of stinging nettle leaves for human consumption. For example, the leaves and the aerial parts of stinging nettle: fresh leaves cooked as vegetable or dried leaves added to soup, especially in winter (Demir, 2020); leaves are used to prepare saag for remedy to Anthelmintic, antiseptic, dandruff, gout, nephritis sprain (Kumar, 2021); decoction and infusion (Maria S. González, García-Barriuso and Amich, 2010;Shonte, 2017); rst boiled and then fried with onions (Yesil and Inal, 2019), frequently used as green vegetable (Prakash et al, 2020); Sauteed in oil, added to pastry, fried with egg, boiled as salad and tea (Hançer et al, 2020); eaten raw, cooked with bulgur in Iğdır Province, Turkey (Çakir, 2017); roasted and then cooked, and boiled with oil and salt Vegetable (Ding et al, 2021). Local people have good knowledge of stinging nettles, including their time of availability, processing, and cooking method as well about their traditional medicinal value.…”

Section: Traditional Methods Of Preparing Stinging Nettle For Human Consumptionmentioning

confidence: 99%

Indigenous Knowledge and Consumer’s Perspectives of Stinging Nettle (Urtica Simensis) in the Central and Southeastern Highlands of Oromia Regional States of Ethiopia

Shonte¹,

Kebede²,

Tsadik³

2021

Preprint

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Background: Wild plants are essential for increased dietary diversity; for food and nutritional security and as herbal remedies. Stinging nettle, Urtica species, is one of the 20 widely consumed wild plants with cultural importance index ranging from 0.5-1.26 CI in different countries. As in previously conducted wild plants ethnobotanical studies in Ethiopia, the present study reported for the first time the indigenous knowledge and consumer’s perspectives of stinging nettle (Urtica simensis) in the central and southeastern highlands of Oromia regional states of Ethiopia.Methods: Data was collected through informed consent semi-structured interviews, questionnaires, key informant discussions, focus group discussions and tour-guided field observation in 13 districts of three zones (Arsi, Bale and North Shewa) of Oromia regional state, Ethiopia. Results: The local people gather, where women carries 69.2% of the responsibilities for collecting and cooking, stinging nettle in winter and spring season almost from everywhere with higher preference for road sides followed by homestead boundaries, waste land, field boundaries and agroforestry in order of importance. The factors limiting harvesting, consumption and marketing of stinging nettles could be ranked as cultural barriers (63.1%) > lack of knowledge (26.9%) > stinginess (10%). According to key informants, the local people who gather and cook stinging nettle are commonly referred as the poor and they call stinging nettle crop as a poor man crop. Interestingly, covering hands with cloths and wearing plastic bags were traditional manipulations practiced by the local community to protect themselves from stinging hairs thereby avoiding stinging sensation and collect the young and tender shoots from the plant. The highest use-value indices of stinging nettle plant was in North Shewa zone (UVc = 0.93), followed by Arsi zone (UVc = 0.9), and Bale zone (UVc = 0.63). Its central role in North Shewa (FL = 51.7%) and Arsi zone (FL = 50 %) is as a source of both food and fodder, where as in Bale zone (FL = 33.3%) is as a source of food only. In the study areas stinging nettle sauce is prepared by boiling young nettle leaves and roasted barley powder and then cooled sauce is served with injera. Conclusions: There exists biological security to livelihood of the people in the study areas by consuming stinging nettle to cope up times of food shortage. This result shed light on further research and a needs to popularize, awareness creation, the potential for domestication, value addition and processing for food and nutritional security and wellbeing of consumers.

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Traditional Knowledge of Wild Edible Plants of Biga (Çanakkale), Turkey

Cited by 9 publications

References 38 publications

Wild Plants Used as Vegetables by Transhumant People Around the Georgia–Turkey Border in the Western Lesser Caucasus

Wild Plants Used as Vegetables by Transhumant People Around the Georgia–Turkey Border in the Western Lesser Caucasus

Plants Consumed as Food in Ethnobotanical Perspective: The Case Study of Yenice-Canakkale-Turkiye

Indigenous Knowledge and Consumer’s Perspectives of Stinging Nettle (Urtica Simensis) in the Central and Southeastern Highlands of Oromia Regional States of Ethiopia

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