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