Research and recipes reveal the benefits of regional Turkish plants

Research and recipes reveal the benefits of regional Turkish plants

By the International Bioversity Alliance and the International Center for Tropical Agriculture

Edible wild plants such as golden thistle appear in traditional and regional dishes. Credit: Biodiversity Alliance and CIAT / Biodiversity for Food and Nutrition / A.Tan and N. Adanacioglu

Visit any region of Turkey and you will find diverse plants growing in uncultivated areas such as wetlands and woodlands: wild fennel, trains, golden thistle, knotweed, to name a few.

These plants have been the subject of ethnographic studies, generally for their medicinal qualities, since AD ​​40 (when a Greek botanist documented their role in Anatolian folk medicine). But although it also has many culinary uses (eg in stews, salads, and savory pastries), little data has existed about its high nutrient content – until recently.

food ingredient analysis

Researchers from the Alliance for Biodiversity for Food and Nutrition Project (2012-19) collaborated with national research centers to identify 39 species of wild edible plants suitable for foraging, consumption and potential market sale. Samples from these plants were collected and either stored or transferred for laboratory analysis. In an article recently published in SustainabilityThe authors report:

“Most wild food plants are excellent sources of minerals, especially iron, zinc, calcium and phosphorous…The results clearly highlight their nutritional value.”

With the addition of this evidence to the Food and Agriculture Organization (INFOODS) and Turkish Dietary Composition (Türkomp) databases, the research partners were able to establish the link between local biodiversity and food and nutrition security for a policy platform that includes the Turkish Ministries of Health, Agriculture and Environment. education, and inclusion of biodiversity conservation in many policy action plans.

  • Wild, edible, and nutritious!  Research and recipes reveal the benefits of regional Turkish plants

    The Foraged Golden Thistle is displayed during the Alacati Wild Herb Festival, a celebration of wild and regional biodiversity. Credit: Alliance of Bioversity International and CIAT / D.Hunter

  • Wild, edible, and nutritious!  Research and recipes reveal the benefits of regional Turkish plants

    Variation in iron concentration in selected plants compared to spinach. Amounts are expressed in mg per 100 grams of fresh weight (FW). a. knotgrass (P. cognatum); B. watercress (N. officinale); c. sumac leaf elm (Rhus coriaria); Dr.. purple dregs (Tragopogon porrifolius); e. Berberis (Berberis cratigena); F. dandelion (Cichorium intybus); g. Spinach (Spinacia oleracea). Credit: Borelli et. Al 2022

  • Wild, edible, and nutritious!  Research and recipes reveal the benefits of regional Turkish plants

    The health-promoting phenolic compounds identified in A. foxtail lily (E. spectabilis); B. golden thistle (S. hispanicus); c. fennel (F. vulgare); Dr.. watercress (N. officinale); e. sorrel (R. acetosella); And the. Curly pavement (Rumex crispus). Credit: Borelli et. Al 2022

Wild plants for younger generations

Across the regions, the consumers of wild plants interviewed (who were usually collectors themselves) were about 50 years old, with only an elementary education and worked in agriculture. The researchers recognize that while collecting feeding data can validate wild plant consumption, the participation of young people is the next step to raise awareness and ensure that foraging traditions do not disappear over time.

Green apprenticeships for student chefs, school programs and cultural festivals are all platforms that research partners have used with the aim of reaching young people. Another product, years in the making, is an upcoming recipe book that will demonstrate different ways to prepare the studied plants.


Foraging for wild food accounts for approximately 250,000 cubic meters of produce consumed annually in Zambia


more information:
Teresa Borelli et al., Evaluation of the nutritional value of selected wild food plants in Turkey and their promotion for nutritional improvement, Sustainability (2022). DOI: 10.3390 / su141711015

Submitted by the International Biodiversity Alliance and the International Center for Tropical Agriculture

the quote: Wild, Edible, and Nutritious: Research and Recipes Reveal Benefits of Turkish Regional Plants (2022, Oct 5) Retrieved Oct 5, 2022 from https://phys.org/news/2022-10-wild-edible-nutritious-recipes -reveal.html

This document is subject to copyright. Notwithstanding any fair dealing for the purpose of private study or research, no part may be reproduced without written permission. The content is provided for informational purposes only.


#Research #recipes #reveal #benefits #regional #Turkish #plants

Leave a Comment

Your email address will not be published. Required fields are marked *