Eight species are used to make kashk, including Urtica dioica as a raw material, while Mentha longifolia is one of three species used to flavor kashk.

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 (2)

• Urtica dioica L. concept
• Mentha longifolia concept