Organic farmers use of wild food plants and fungi in a hilly area in Styria (Austria)

Table 3 Culinary use value by gathered part and preparation category (n = 15)*

Gathered part	CUV	Boiled	Fried	Raw	Roasted/Baked	Dried/Condiment	Others
Mushroom	6,73	2,40	4,00	0,00	0,00	0,20	0,13
Fruit	6,47	2,47	0,00	3,20	0,80	0,00	0,00
Leaf	2,67	0,67	0,60	0,93	0,00	0,20	0,27
Flower	0,53	0,00	0,20	0,33	0,00	0,00	0,00
Total		5,53	4,80	4,47	0,80	0,40	0,40

*Coding of variables: CUV: Culinary use value; Boiled: cooked, prepared as a soup, gulasch, rice, marmalade, compote; Fried: fried in oil, prepared as a spinach, as a sauce, with eggs or breadened and fried; Raw: eaten raw, prepared as a salad, mixed with milk (products) or sugar, macerated in sugar; Roasted/baked: roasted or baked in oven, tarts and cakes; Dried/condiment: used as a condiment, most often dried first; Others: used in spreads, laibchen, on pizza or for garnishing;

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