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Table 2 Wild plant or mushroom species used as local food in the study area

From: A cross-cultural comparison of folk plant uses among Albanians, Bosniaks, Gorani and Turks living in south Kosovo

Botanical taxon, family and voucher specimen code Folk name(s) a Part(s) used Preparation Folk uses(s) Alb N uc b Bo/Go N uc b Tur N uc b UV Alb c UV Bo/Go c UV Tur c Q d
Amanita caesarea (Scop.) Pers. (Amanitaceae) KërpurdhaALB Aerial parts Fresh or conserved Food used in small quantities, 3 0 0 0.08 0 0 I
Food additive 2 0 0 2
Castanea sativa Mill. (Fagaceae) 19/Pz/2013 GështajaALB Fruits Fresh, beaked Food 6 4 4 0.098 0.125 0.087 I
Cichorium intybus L. (Asteraceae) 21/Pz/2013 CikorjaSHQ Aerial parts Dried and ground Coffee substitute, prepared as Turkish coffee 2 0 3 0.033 0 0.065 I
Mavi çiçekTUR
Satali bitki TUR
Cornus mas L. (Cornaceae) 23/Pz/2013 ThanaALB DirninaTUR Fruits Eaten fresh Food 5 6 0 0.082 0.563 0 I
Mixed and boiled with sugar for short period Beverage 0 6 0     
Mixed and boiled with sugar for longer period Jam 0 6 0     
Corylus avellana L. (Betulaceae) 24/Pz/2013 LejthıALB Fruits Fresh or dried Food, Sweetener 9 15 5 0.148 0.469 0.109 I
Foeniculum vulgare Mill. (Apiaceae) 32/Pz/2013 KopërALB RezeneBOG Leaves, seeds Dried Food additive for flavoring 0 0 2 0 0 0.043 I
AnasonTUR
Fragaria vesca L. (Rosaceae) DrezaALB Fruits Eaten fresh Food 15 19 7 0.295 1.406 0.196 II
Divla jagodaBOG
Mixed and boiled with sugar for short period Beverage 0 15 0     
Mixed and boiled with sugar for longer period Jam 3 11 2     
Helianthus tuberosus L. (Asteraceae) OrashkaALB Tuber Eaten fresh Food 3 0 0 0.033 0.25 0 I
Malus sylvestris Mill. (Rosaceae)   Fruits Boiled with sugar Jams 0 3 0 0.033 0.25 0 I
    Sliced and dried (ahaf), boiled in water prior to eating Wintertime food 2 5 0     
Matricaria chamomilla L. (Asteraceae) 43/Pz/2013 Lule qeniALB Aerial parts Dried Tea 0 5 3 0 0.156 0.065 I
KamomilALB
PapatjaTUR
Sari çiçekTUR
KamilicaBOG
BabunecBOG
Mentha longifolia (L.) Huds. (Lamiaceae) 45/Pz/2013 Çaj nanaALB NanaBOG Aerial parts Infusion Tea 0 0 3 0 0 0.065 I
Morus alba L. (Moraceae) 49/Pz/2013 Mani i bardheALB Fruits Fresh Food 6 5 0 0.098 0.156 0 I
AkdutTUR
Morus nigra L. (Moraceae) 48/Pz/2013 Mani i ziALB Fruits Eaten fresh Food 8 9 4 0.131 0.406 0.109 I
DutTUR Mixed and boiled with sugar for short period Beverage 0 2 1     
KaradutTUR
Mixed and boiled with sugar for longer period Jam 0 2 0     
Orchis morio L. (Orchidaceae) 53/Pz/2013 SalepiALB Tubers Dried Hot beverage mixed with milk “salep 0 6 11 0 0.188 0.239 I
Origanum vulgare L. (Lamiaceae) 52/Pz/2013 Çaj maliALB Aerial parts Infusion Tea, Food flavoring 8 13 0 0.131 0.406 0 I
ToqillaTUR
Prunus spinosa L. (Rosaceae) KulumrijaALB Fruits Eaten fresh Food 4 8 0 0.066 0.25 0 I
TerninaBOG
KurumliaTUR
Pyrus communis L. (Rosaceae) 58/Pz/2013 DardhaALB Fruits Fresh, conserved Food 6 12 6 0.098 0.375 0.130 I
Dardha egerALB
Rosa canina L. (Rosaceae) 67/Pz/2013 KaçaALB Fruits Infusion Tea, Jam 0 6 4 0 0.188 0.087 I
ShipakBOG
SipurakBOG
Rosa damascena Mill. (Rosaceae) TrendafiliALB Flowers Flowers mixed with cold water for 24 hours, and then lemon juice is added Juice (shurup) 5 0 0 0.082 0 0 I
Rubus fruticosus L. (Rosaceae) 65/Pz/2013 ManaALB Fruits Eaten fresh Food 6 5 2 0.098 0.281 0.043 I
KupinaBOG
Mixed and boiled with sugar for short period Beverage 0 4 0     
Rubus idaeus L. (Rosaceae) 66/Pz/2013 MjedraALB Fruits Eaten fresh Food 5 4 4 0.082 0.219 0.109 I
MalinaBOG
Mixed and boiled with sugar for short period Beverage 0 3 1     
Sambucus nigra L. (Adoxaceae) 69/Pz/2013 ShtoguALB Flowers Flowers mixed with cold water for 24 hours, and then lemon juice is added Beverage 9 11 8 0.148 0.344 0.174 I
ZovaBOG
BOG zovaBOG
MurverTUR
ForbozTUR
Thymus serpyllum L. (Lamiaceae) 76/Pz/2013 Qeklik otiTUR Aerial parts Infusion Tea 0 13 0 0 0.406 0 I
Majcina dushicaBOG
Thymus vulgaris L. (Lamiaceae) 77/Pz/2013 Majcina dushicaBOG Aerial parts Infusion Tea 0 8 0 0 0.25 0 I
Tilia platyphyllos Scop. (Malvaceae) 80/Pz/2013 BliniALB Flowers Infusion Tea 9 11 6 0.148 0.344 0.13 I
FlamurTUR
IlhamurTUR
LipaBOG
Urtica dioica L. (Urticaceae) 86/Pz/2013 HithiALB Aerial parts Young and fresh Filling in home-made savory pies (pite) 14 11 11 0.23 0.344 0.239 I
KoprivaBOG
YakiciTUR
Vaccinium myrtillus L. (Ericaceae) 87/Pz/2013 BoronıcaALB BorovnicaB Fruits Eaten fresh Food 8 11 5 0.131 0.594 0.109 I
Mixed and boiled with sugar for short period Beverage 0 8 0     
Vitis vinifera L. (Vitaceae) 90/Pz/2013 RrushıSHQ Leaves Fresh ore conserved Sarma ingredient: leaves are rolled around a filling usually based on minced meat and rice. 9 12 10 0.148 0.375 0.217 I
GrozhgjeBOG
Zea mays L. (Poaceae) 92/Pz/2013 MisriALB Flour Semi-fermented Beverage “boza 0 6 8 0 0.188 0.174 I
Kollomoq ALB
KollomoqiTUR
  1. a Folk Names. ALBfolk name(s) recorded among Albanians; BOGfolk name(s) recorded among Bosniaks/Gorani; TURfolk name(s) recorded among Turks.
  2. b Alb N uc : Number of use citations provided by Albanian informants; Bo/Go N uc : Number of use citations provided by Bosnian and Gorani informants; Tur N uc : Number of use citations provided by Turkish informants.
  3. c UV Alb : Use-value for one species by the Albanian group; UV Bo/Go : Use-value for one species by the Bosniaks and Gorani; UV Tur : Use-value for one species by the Turkish group. This index measures the relative importance of each species based on its reported use by informants from each cultural group under study.
  4. d Q: Quadrant assignments are based on adjusted use-values (UVadj), which were calculated by dividing the use-value (UV) of each group by the maximum use-value (UVmax) for food citations (UVadj not shown).