ArticleJournal of ethnobiology and ethnomedicine2025
Andorran ethnomycology: culinary uses and beyond.
Article in Journal of ethnobiology and ethnomedicine, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Not yet cited in PubMed.
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Corrections and comments
- Erratum issued
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5 authors.
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Abstract
introductionThis study compiles ethnomycological information from Andorra, which, in general terms, has remained unexplored compared with plants. Andorra (468 km
methodsSemi-structured individual or collective interviews were conducted with informants selected via the snowball sampling technique. Oral consent was obtained from all 131 informants (born between 1914 and 1975), and data were recorded in the research group database. The obtained data were qualitatively and quantitatively analysed.
resultsFifty taxa belonging to 23 mycological families were reported in this study. The interviewed informants provided 1,172 use reports (URs) of 42 useful taxa, with culinary uses being the most reported, with 1,142 (97.44%), followed by 21 (1.79%) other uses and nine (0.77%) medicinal uses. Marasmius oreades (Bolton) Fr., Boletus sect. Boletus L., Lactarius sect. Deliciosi (Fr.) Redeuilh, Verbeken & Walleyn, Gyromitra esculenta Pers. ex Fr., and Sparassis crispa (Wulfen) Fr. were the most cited wild edible mushrooms (WEMs) in Andorra. In addition to individual uses, 152 fungal mixtures (four used for medicinal purposes and 148 for culinary uses) were identified in this study. Information about poisonous mushrooms was collected for a total of 11 taxa. For 98% of the taxa (49), a total of 155 vernacular names were documented. The informant consensus factor (F
conclusionsThis study enriches existing ethnomycological knowledge through ethnobotanical prospection, revealing the diversity of vernacular names and uses of WMs in Andorra. Several taxa with strong traditional use but lacking nutritional data were identified as candidates for further research and potential food innovation.
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