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Edible Plants

Edible Plant Uses
Ailanthus altissima note that male tree nectar impairs honey
Allium ampeloprasum eating vegetable
Allium neapolitanum bulb eaten like garlic, rich in fragrant oil
Alyssum species cut and served with food
Amaranthus retroflexus N American Indians boil leaves and grind the seed for flour
Amygdalus communis (Prunus dulcis) almonds used in confectionary
Arbutus andrachne edible fruit like small strawberries
Arbutus unedo fruit rich in vitamin C
Asparagus acutifolius like stipularis, a mineral rich vegetable
Asphodelus aestivus starchy mucilaginous tubers boiled
Bauhinia variegata leaves and fruit cooked as a vegetable
Borago officinalis tannin-rich leaves boiled in water or pickled in vinegar
Capparis spinosa stemtips and buds pickled
Cardamine hirsuta salad
Cynara cardunculus boil young head stalks
Cynara cornigera boil young leafstalks
Cynara scolymus boil or pickle
Carya pecan pecan nuts
Castanea sativa nuts
Centaurea hyalolepis boiling veg with oil and lemon juice
Ceratonia siliqua chocolate substitute and pekmez
Corchorus olitorius leaf vegetable, a source of fibre
Chrysanthemum coronarium fragrant oil, leaves and stalks boiled as a vegetable
Cichorium endivia endive, forced for salad
Cichorium intybus salad plant and coffee substitute (roasted and ground root)
Citrus aurantium unripe fruits and peels for a sweet `nerant zaki`
Corylus avellana hazel nuts
Crataegus azarolus fruit preserved, made into jam or jelly, tea from white flowers
Crithmum maritimum pickle
Crocus species ground stigmas for appetising and seasoning
Cuscuta palaestina eat raw or cooked
Echinops spinosissimus peeled stems eaten raw before flowering
Elaeagnus angustifolia drink fermented from fruit. Yields good honey
Eriobotrya japonica fruit preserved, made into jam
Eruca sativa salad, `rocket`
Eryngium creticum tender basal leaves and shoots used for pickling
Euphorbia pulcherrima poinsettia, poisonous
Ficus carica figs for eating fresh or dried
Ficus lyrata fruit of fiddle leaved fig
Ficus microcarpa fruit 1cm across, black and edible
Ficus sycomorus small fig
Foeniculum vulgare fruits as a condiment
Gundelia tournefortii flowerheads boiled and eaten
Juglans regia dried walnuts with almonds coated with grape molasses to make sucuk, a preserve
Lagoecia cuminoides seeds as substitute for cumin in cookery, chewed to relieve toothache
Laurus nobilis bay leaf and berries to flavour liqueur
Leontodon tuberosus roots as a vegetable
Malva sylvestris boiling vegetable when young
Medicago marina rich in vitamins and minerals
Melia azedarach poison
Mentha pulegium salad and antidote to garlic on the breath
Mentha spicata cultivated for kitchen use
Mespilus germanica hard fruits, not matured, pleasant and slightly acid taste
Micromeria microphylla tea
Morus alba but Morus nigra dark purple fruits are better
Muscari comosum bulbs raw or boiled
Myrtus communis fruit eaten as titbits, fresh or dried in loaf cakes and other sweet meats
Nasturtium officinale mildly peppery vitamous salad
Nerium oleander poisonous latex
Nigella sativa seeds as baker`s spice
Opuntia ficus-indica fruit
Origanum majorana used in local cooking
Phoenix dactylifera dates eaten raw or preserved in vinegar
Pinus pinea kernels
Pistacia atlantica resin from trunk used to make chewing gum
Pistacia lentiscus berries to spice sausages and biscuits
Pistacia terebinthus fruits eaten when dried and salted, ground to make a savoury bread, bittartar, or soup
Pistacia vera nuts
Prunus armeniaca apricot
Prunus avium cherry
Prunus domestica plum
Prunus dulcis almond, pericarp (outer skin) eaten fresh or dried
Punica granatum fruit and juice
Pyrus syriaca wild pears
Ricinus communis poisonous seeds
Romulea tempskyana bulbs eaten by village children
Rosa damascena rosewater distilled
Rosmarinus officinalis herb for flavouring
Salvia fruticosa sage tea
Sambucus ebulus flowers for flavouring pancakes and jam, berries for homemade wine, honey
Sambucus nigra wine from flowers and fruit, vitamin rich, flowers to flavour jams and pancakes
Schinus molle peppercorn fruit ground as spice
Scolymus hispanicus edible taproot and tender stems raw or boiled
Serapias species tubers used to make Salep, refreshing drink, and powder used to flavour icecream
Sesamum indicum seeds on loaves, flour in halva, oil (tahin) ingredient of humus
Silybum marianum leaves boiled like cabbage, peeled stems used like rhubarb
Sinapis alba mustard from seeds or leaves in salad
Smilax aspera young shoots eaten like asparagus
Smyrnium olusatrum culinary herb, seeds for sauce since Roman times, boil young leaf stalks
Solanum nigrum boiling vegetable
Taraxacum cyprium leaves in salads and boiling vegetable
Tetragonolobus purpureus mange-tout
Thymus capitatus culinary herb, seeds for sauce since Roman times, boil young leaf stalks
Tordylium aegyptiacum seeds eaten, nutritious, a digestive aid
Trigonella foenum-graecum seeds as spice, a vegetable and fodder crop
Urtica pilulifera eaten raw in salads, boiled for soup
Vitex agnus-castus the fruits as a pepper substitute
Ziziphus lotus fruits nutritious and tasty
Ziziphus zizyphus jujube, fruit sweet and juicy
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