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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