|
AMARANTHACEAE
| | | | | | |
|
Amaranthus retroflexus L.
|
Ys
|
Food use
|
Picked before the flowering
|
1
|
CR
|
Cu, ru
|
|
BORAGINACEAE
| | | | | | |
|
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
| | | | | | |
|
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
| | | | | | |
|
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
| | | | | | |
|
Arbutus unedo L.
|
Fr
|
Food use
|
Astringent jam
|
2
|
CT, SS
|
Tema
|
|
FAGACEAE
| | | | | | |
|
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
| | | | | | |
|
Juglans regia L. – noce CLU17
|
Hu
|
To make a liqueur ("nocino")
|
Macerate in alcohol
|
5
|
CI
|
Wo, di
|
|
LABIATAE
| | | | | | |
|
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
| | | | | | |
|
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
| |
| |
Le
|
As spice in cookery
|
On meats, among dried figs etc.
|
5
|
CI
| |
|
LEGUMINOSAE
| | | | | | |
|
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
| |
|
MORACEAE
| | | | | | |
|
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
| | | | | | |
|
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
| | | | | | |
|
Epilobium angustifolium L. – garofanino
|
Ys, st
|
Food use
|
In salad
|
1
|
MT
|
Dame, cle (be-wo)
|
|
PLANTAGINACEAE
| | | | | | |
|
Plantago major L. – simula
|
Le
|
Food use
|
Tender leaves are good ingredient for soups
|
1
|
AC
|
Ro, ru, da
|
|
PORTULACACEAE
| | | | | | |
|
Portulaca oleracea L. – purchiacchia – CLU31
|
Yle
|
Food use
|
In salad or boiled
|
2
|
MT, SE
|
Cu, ru
|
|
RANUNCULA-CEAE
| | | | | | |
|
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
| | | | | | |
|
Urtica dioica L. – ardicela CLU40
|
Ap
|
Food use for children in growth (tonic treatment)
|
By boiling and seasoning with oil
|
5
|
CI
|
Ru
|
