Family, scientific name, local name (voucher specimen) | Used Part | Use | Preparation/Administration | N * | Locality | Habitat |
---|---|---|---|---|---|---|
AMARANTHACEAE | Â | Â | Â | Â | Â | Â |
Amaranthus retroflexus L. | Ys | Food use | Picked before the flowering | 1 | CR | Cu, ru |
BORAGINACEAE | Â | Â | Â | Â | Â | Â |
Borago officinalis L. – borragina CLU3 | Le | Food use | In salad (finely minced leaves) | 1 | AC | Unc, pig, |
 | Fl | Dye for aromatic vinegars |  | 1 | AC | co |
CAPRIFOLIACEAE | Â | Â | Â | Â | Â | Â |
Sambucus nigra L. CLU 5 | Fl | Used in cookery | Flowers in oil to make the classic fritters ("pitte ccu majiu") | 5 | CI | Ru, di,to |
COMPOSITAE | Â | Â | Â | Â | Â | Â |
Centaurea napifolia L. – zimurro Mat1, C. sphaerocephala L. – zimurro Mat2 | Ap | Food use | Plants, peeled from thorns, were eaten cooked | 1 | AR | Be |
Silybum marianum (L.) Gaertner – cardu marianu | Yle | Food use | In salad | 2 | MT, SE | Fi, unc,ru |
 | Ro, fh | Food use | Boiled with other vegetables | 2 | MT, SE |  |
Taraxacum officinale Weber – ricottedda, cicorione | Le | Food use | In mixed salad or as boiled vegetable | 3 | CS, MT,SE | Unc, ru, me |
ERICACEAE | Â | Â | Â | Â | Â | Â |
Arbutus unedo L. | Fr | Food use | Astringent jam | 2 | CT, SS | Tema |
FAGACEAE | Â | Â | Â | Â | Â | Â |
Castanea sativa Miller – castagno CLU12 | Fr | Fruits were the main food in periods of famine for people that carried out heavy jobs | Cooked fruits | 5 | CI | Oawo* |
JUGLANDACEAE | Â | Â | Â | Â | Â | Â |
Juglans regia L. – noce CLU17 | Hu | To make a liqueur ("nocino") | Macerate in alcohol | 5 | CI | Wo, di |
LABIATAE | Â | Â | Â | Â | Â | Â |
Mentha spicata L. – amenta Mat4 | Le | Seasoning | To season dishes | 1 | VA | Dame |
Origanum heracleoticum L. – rigunu CLU19 | Le | To season the salad | It was collected in summer | 5 | CI | Drme |
Rosmarinus officinalis L. – rosimarinu CLU20 | Le | Seasoning | On meats | 5 | CI | Sa, tema |
Salvia officinalis L. – sarbia CLU21 | Le | Flavouring in cookery |  | 5 | CI | Drme, ru |
LAURACEAE | Â | Â | Â | Â | Â | Â |
Laurus nobilis L. CLU22 | Le | To obtain the "panicottu", bread seasoned with oil | As basis of broth for the "panicottu" (given to children) | 5 | CI | Â |
 | Le | As spice in cookery | On meats, among dried figs etc. | 5 | CI |  |
LEGUMINOSAE | Â | Â | Â | Â | Â | Â |
Phaseolus vulgaris L. – fagiuoli | Se | Substitute of the coffee | Roasted seeds | 1 | AC | Cu |
Spartium junceum L. CLU23 | Fbu | Food use | Eaten after preserving in vinegar (above all in the past) | 2 | SS, CT | Â |
MORACEAE | Â | Â | Â | Â | Â | Â |
Ficus carica L. – see footnote (1) CLU28 | Fr | Food use ("fichi 'mbottiti") | Dried figs are cut and filled with almonds, walnuts, chocolate, spices; then they are browned in oven | 1 | CS | Ru,wa |
MYRTACEAE | Â | Â | Â | Â | Â | Â |
Myrtus communis L. – Murzìla (CS), murtidda (MR) CLU29 | Br | To obtain the "tortaniddi" | White dried figs are run through partly pruned branches | 2 | CS, MR | Tema |
ONAGRACEAE | Â | Â | Â | Â | Â | Â |
Epilobium angustifolium L. – garofanino | Ys, st | Food use | In salad | 1 | MT | Dame, cle (be-wo) |
PLANTAGINACEAE | Â | Â | Â | Â | Â | Â |
Plantago major L. – simula | Le | Food use | Tender leaves are good ingredient for soups | 1 | AC | Ro, ru, da |
PORTULACACEAE | Â | Â | Â | Â | Â | Â |
Portulaca oleracea L. – purchiacchia – CLU31 | Yle | Food use | In salad or boiled | 2 | MT, SE | Cu, ru |
RANUNCULA-CEAE | Â | Â | Â | Â | Â | Â |
Clematis vitalba L. – grambuntine | Ys | Food use | Boiled in soups or in omelette | 1 | MR | He, wo |
Ranunculus ficaria L – favucello | Yle | Food use | In salad | 2 | MT, SE | Dame |
 | Ap | Food use | As a vegetable (soups, other dishes) | 2 | CT, SS |  |
URTICACEAE | Â | Â | Â | Â | Â | Â |
Urtica dioica L. – ardicela CLU40 | Ap | Food use for children in growth (tonic treatment) | By boiling and seasoning with oil | 5 | CI | Ru |