ArticlePlants (Basel, Switzerland)2024
Long-Term Monitoring of the Traditional Knowledge of Plant Species Used for Culinary Purposes in the Valencia Region, South-Eastern Spain.
Article in Plants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed, 4 citations in OpenAlex.
- Ethnobotanical study of wild edible plants in Dabat District, Ethiopia.Tropical medicine and health · 2026Article
- Ethnobotanical study of wild edible plants gathered and sold by Jbala society in the Tingitan Peninsula (Northwest Morocco).Journal of ethnobiology and ethnomedicine · 2026Article
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4 authors at 2 institutions in 1 country.
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Abstract
The aim of this study is to inventory and study ethnobotanical knowledge of edible plants in the Valencian Community (Spain). In respect to culinary uses, 92 species of plant were reported to be edible, finding the following uses: 58 raw, 52 cooked, 16 fried, 7 dried, 21 in liquors and beverages, 25 in dessert and sweets, 11 as seasoning, 17 in pickles, and 10 to curdle milk. We prepared a database that includes genus, family, scientific, and vernacular names in Spanish and Catalan for each plant. We also created a classification of nine edible uses and plant parts used, being Asteraceae (n = 18), Brassicaceae (n = 7), Chenopodiaceae (n = 6), and Rosaceae (n = 6) the families most characterized for gastronomic purposes. The species with the most elevated cultural importance (CI) values were
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