Wild edible plants contributing to the traditional foods of Mardin (Turkey) Province

Demir, ibrahim ; AYAZ, Nevzat

Abstract

This study comprises the ethnobotanical investigation of wild edible plants that contribute to the creation of the gastronomic image of Mardin cuisine. The edible plants specific to the region were determined and the local uses made with these plants were recorded. The studies were carried out in 56 neighborhoods with high ethnobotanical potential in 9 districts of Mardin in 2019 and 2020. Plant samples distinguished as a result of interviews with a total of 202 participants were collected and classified. It was determined that 117 taxa belonging to 34 families and 92 genera were utilized for food purposes as a result of the study. The use of 26 taxa as the food was recorded for the first time. Also, 4 of the taxa used are endemic. Among the endemics, the use of Centaurea sclerolepis Boiss. and Stachys menthoides Kotschy & Boiss. as food was recorded for the first time. In addition, the Use Value (UV) index and Informant consensus factor (ICF) was calculated. Taxa with the highest UV value are as the following: Gundelia mesopotamica Fırat (UV: 0.81), Malva neglecta Wallr. (0.74), Rumex crispus L. (0.54), Notobasis syriaca (L.) Cass. (0.44), Silybum marianum (L.) Gaertn., Onopordum carduchorum Bornm. & Beauverd (0.40), Sinapis arvensis L. (0.34) and Urtica dioica L. (0.33). ICF ranges from 0.83 to 0.97 based on use reports against each usage category. Pickle had the highest ICF value (0.97), seasonings and beverages, the lowest ICF value was recorded (0.83).

Keyword(s)

Anatolia, Edible plants, Mardin, Traditional knowledge

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