Knowledge Tree
Relations (1)
cross_type 12.00 — strongly supporting 12 facts
Wild edible plants are a significant subject of ethnobotanical research in Iran, where they serve as essential food sources and are deeply integrated into local cultural practices as evidenced by [1] and [2]. Studies in regions like Shahrood have documented the specific consumption patterns, nutritional uses, and the transmission of indigenous knowledge regarding these plants within the country, as detailed in [3], [4], and [5].
Facts (12)
Sources
Ethnobotanical study of wild edible plants in the mountainous ... link.springer.com 12 facts
claimCooked wild edible plants are consumed more frequently (39.7%) than other modes of use by local people in the study area in Iran, which differs from other studies that report the consumption of raw or fresh plants.
claimThe study of wild edible plants in Iran identified one edible flower species, Ixiolirion tataricum.
claimWild edible plants serve as important main food sources for local people in the study area in Iran and play an important role during times of food scarcity or famine by providing a diverse range of nutritional possibilities.
claimValuable indigenous knowledge regarding wild edible plants, which has been passed down verbally between generations, is being lost among the younger generation in Shahrood, Iran.
claimIndigenous knowledge regarding the use of wild edible plants in Iran has historically been transmitted only through oral communication between generations.
claimIn the study of wild edible plants in Iran, fruits are less commonly used as food, which researchers suggest may be due to a lack of availability or a loss of traditional knowledge regarding their use.
claimWild edible plants in the Shahrood region of Iran show a wide range of variation in species number, categories of consumption, and the specific parts of the plant used for nutritional purposes.
claimThe Shahrood communities in the Northeast of Iran have integrated the consumption, preservation, and management of wild edible plants into their cultural practices, which demonstrates the value of traditional knowledge in sustainable food systems.
claimThe study of wild edible plants in Shahrood, Iran, is the first investigation of its kind in that region and one of the few comprehensive studies of wild edible plants in Iran, revealing indigenous knowledge regarding their use.
procedureThe study aimed to: (a) document wild edible plants used by the people of the Southeast Alborz mountain in Shahrood, (b) record indigenous knowledge related to wild edible plant use, harvest patterns, and consumption, (c) identify locally important species, marketed species, and traditional foods, and (d) compare the wild edible plants of Shahrood with previously published studies on wild edible plants in Iran.
measurementIn the study of wild edible plants in Iran, young leaves (25%) and young aerial parts (21.4%) were the most commonly used plant parts for nutritional purposes, likely due to their use as ingredients in herbal rice, herb stew, coco, and raw salad.
measurementIn the study of wild edible plants in Iran, the most popular food categories for the use of edible plants are rice-vegetable preparation (37 species, 268 usage reports, 24.7%) and Coco Sabzi (28 species, 186 reported uses, 17.1%), followed by soups, herb stews, and yogurt.