AI Summary & Key Takeaways
AI InsightAs a result of the study, more diversity was observed in the use of wild plants as food, especially in rural.
📌 3 Key Takeaways
Abstract
In this study, the ethnobotanical properties of the plants used by the local people for food in Bigadiç province were investigated. The study was carried out in fifteen rural neighborhoods and two district markets. A total of 104 resource persons, 76 men and 28 women, were interviewed. These plants, which are used among the people, were also identified and collected in their natural environments and their herbariums were made. As a result of the research, it was determined that a total of 51 taxa belonging to 26 families in the region were used for food purposes. The first five families of plants used as food are as follows: Rosaceae (18%), Lamiaceae (12%), Cucurbitaceae (7%), Fabaceae (7%), Moraceae (7%) and others (%41). The first five genera, which are most commonly used by the public, are listed as follows: Triticum (21), Sesamum (19), Origanum (17), Portulaca (14) and Vitis (14). Mostly fruit/seed (32), leaf (17) and root/stem (3) parts of these plants are used by the public. In the study, the plants that people use as food mostly; eating in the kitchen (22), fruit and fruit juice (21), spice (7), medicinal tea (5), oil (4) and molasses/jam (3). As a result of the study, more diversity was observed in the use of wild plants as food, especially in rural.
Özet
In this study, the ethnobotanical properties of the plants used by the local people for food in Bigadiç province were investigated. The study was carried out in fifteen rural neighborhoods and two district markets. A total of 104 resource persons, 76 men and 28 women, were interviewed. These plants, which are used among the people, were also identified and collected in their natural environments and their herbariums were made. As a result of the research, it was determined that a total of 51 taxa belonging to 26 families in the region were used for food purposes. The first five families of plants used as food are as follows: Rosaceae (18%), Lamiaceae (12%), Cucurbitaceae (7%), Fabaceae (7%), Moraceae (7%) and others (%41). The first five genera, which are most commonly used by the public, are listed as follows: Triticum (21), Sesamum (19), Origanum (17), Portulaca (14) and Vitis (14). Mostly fruit/seed (32), leaf (17) and root/stem (3) parts of these plants are used by the public. In the study, the plants that people use as food mostly; eating in the kitchen (22), fruit and fruit juice (21), spice (7), medicinal tea (5), oil (4) and molasses/jam (3). As a result of the study, more diversity was observed in the use of wild plants as food, especially in rural.