In the studied area, 48 species of edible plants (39.7% of the total) are cooked, including Suaeda acuminata and Allium grande Lipsky; cooking methods include roasting in oil or boiling in water, as seen with Eremurus sp., Ferula foetida (Bunge) Regel, and Anchusa azurea Mill.

Authors

• Person: Not available Organization: Springer
  Ethnobotanical study of wild edible plants in the mountainous ...

Sources

• Ethnobotanical study of wild edible plants in the mountainous ... link.springer.com Springer via serper

Referenced by nodes (1)

• cooking concept