Preserving the richness of nature: cultural and ecological importance of edible wild plants in Sivas

• Published in: Genetic resources and crop evolution Vol. 71; no. 8; pp. 4263 - 4281
• Main Authors: Kadioglu, Zakine, Yildiz, Faruk, Kandemir, Ali, Cukadar, Kemal, Kalkan, Nalan Nazan, Vurgun, Huseyin, Donderalp, Veysel, Korkut, Recep, Kaya, Ozkan
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.12.2024; Springer Nature B.V
• Subjects: Agriculture; Apiaceae; Asteraceae; Berberis vulgaris; Biomedical and Life Sciences; Brassicaceae; Cephalaria; Cirsium; cuisine; Cultural heritage; Cultural resources; Culture; Echinops; Ethnobotany; Fabaceae; family; Flavors; Flora; Flowers & plants; Food plants; Geranium; Lamiaceae; landscapes; Leaves; Life Sciences; Mentha longifolia; Plant Genetics and Genomics; Plant Physiology; Plant Sciences; Plant species; Plant Systematics/Taxonomy/Biogeography; Plants (botany); Polygonaceae; Research Article; Roots; Salads; Seeds; Species; Spices; Stachys lavandulifolia; Traditional foods; Traditions; Vernacular names; Wild plants; Ziziphora clinopodioides; Edible wild plants; Ecological and cultural significance; Botanical heritage; Sivas traditional culture
• ISSN: 0925-9864; 1573-5109
• DOI: 10.1007/s10722-024-01888-6

This comprehensive article offers a thorough exploration of the abundant plant species that hold a deep connection with the history and daily life of Sivas, within the context of its traditional culture and ethnobotany. The Asteraceae family, which encompassed 22 species, emerged as the most diverse family. Other notable families included Brassicaceae (8 species), Fabaceae (9 species), Polygonaceae (10 species), Apiaceae (11 species), and Lamiaceae (21 species), and the study systematically classified 128 plant species and subplants into 29 different families. The study categorized these plants based on their edible parts to understand their role in Sivas’ culinary traditions, revealing a wide range of edible components, including leaves, seeds, flowers, roots, tubers, gum, fruits, branches, and more. Cerinthe minor, Berberis vulgaris, Stachys lavandulifolia  and others provided nourishing leaves and young shoots. The study categorized plants based on their preparation methods, highlighting their integral role in Sivas’ traditional cuisine. Seeds namely Echinops orientalis and Cephalaria procera introduced culinary diversity, while certain plants, such as Geranium tuberosum and Cirsium rhizocephalum , contributed edible roots, expanding the repertoire of local dishes. Whether utilized in cooked dishes, salads, or as spices, these plants impart unique flavors and aromas to the local culinary creations. Whether used in cooked dishes, salads, or as spices, these plants add unique flavors and aromas to local food. Spices such as Mentha longifolia and Thymus leucotrichus enriched the culinary landscape, while Thymus sipyleus and Ziziphora clinopodioides brought their distinct tastes to dishes. The repeated use of common names across different species, such as “Yemlik” “Yağlıca” “Nane” and “Kekik” suggests a shared cultural heritage and linguistic connection among these plants, further emphasizing their significance in the local context. Five species have been newly documented as additions to the flora of Sivas. In summary, this study underscores the importance of preserving and appreciating the botanical knowledge and practices of Sivas traditional culture and ethnobotany. The numerical values within the findings quantitatively showcase the ecological and cultural richness of these plant species, thus making this subject a vital area of study for researchers and a valuable resource for conservationists aiming to safeguard this unique cultural and botanical heritage.