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

Mustafa, Behxhet; Hajdari, Avni; Pieroni, Andrea; Pulaj, Bledar; Koro, Xhemajli; Quave, Cassandra L

doi:10.1186/s13002-015-0023-5

Journal of Ethnobiology and Ethnomedicine

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)	Kërpurdha^ALB	Aerial parts	Fresh or conserved	Food used in small quantities,	3	0	0	0.08	0	0	I
Amanita caesarea (Scop.) Pers. (Amanitaceae)	Kërpurdha^ALB	Aerial parts	Fresh or conserved	Food additive	2	0	0	2	0	0	I
Castanea sativa Mill. (Fagaceae) 19/Pz/2013	Gështaja^ALB	Fruits	Fresh, beaked	Food	6	4	4	0.098	0.125	0.087	I
Cichorium intybus L. (Asteraceae) 21/Pz/2013	Cikorja^SHQ	Aerial parts	Dried and ground	Coffee substitute, prepared as Turkish coffee	2	0	3	0.033	0	0.065	I
	Mavi çiçek^TUR
	Satali bitki ^TUR
Cornus mas L. (Cornaceae) 23/Pz/2013	Thana^ALB Dirnina^TUR	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	Lejthı^ALB	Fruits	Fresh or dried	Food, Sweetener	9	15	5	0.148	0.469	0.109	I
Foeniculum vulgare Mill. (Apiaceae) 32/Pz/2013	Kopër^ALB Rezene^BOG	Leaves, seeds	Dried	Food additive for flavoring	0	0	2	0	0	0.043	I
Foeniculum vulgare Mill. (Apiaceae) 32/Pz/2013	Anason^TUR	Leaves, seeds	Dried	Food additive for flavoring	0	0	2	0	0	0.043	I
Fragaria vesca L. (Rosaceae)	Dreza^ALB	Fruits	Eaten fresh	Food	15	19	7	0.295	1.406	0.196	II
	Divla jagoda^BOG		Eaten fresh	Food	15	19	7	0.295	1.406	0.196	II
			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)	Orashka^ALB	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 qeni^ALB	Aerial parts	Dried	Tea	0	5	3	0	0.156	0.065	I
	Kamomil^ALB
	Papatja^TUR
	Sari çiçek^TUR
	Kamilica^BOG
	Babunec^BOG
Mentha longifolia (L.) Huds. (Lamiaceae) 45/Pz/2013	Çaj nana^ALB Nana^BOG	Aerial parts	Infusion	Tea	0	0	3	0	0	0.065	I
Morus alba L. (Moraceae) 49/Pz/2013	Mani i bardhe^ALB	Fruits	Fresh	Food	6	5	0	0.098	0.156	0	I
Morus alba L. (Moraceae) 49/Pz/2013	Akdut^TUR	Fruits	Fresh	Food	6	5	0	0.098	0.156	0	I
Morus nigra L. (Moraceae) 48/Pz/2013	Mani i zi^ALB	Fruits	Eaten fresh	Food	8	9	4	0.131	0.406	0.109	I
	Dut^TUR		Mixed and boiled with sugar for short period	Beverage	0	2	1
	Karadut^TUR		Mixed and boiled with sugar for short period	Beverage	0	2	1
	Karadut^TUR		Mixed and boiled with sugar for longer period	Jam	0	2	0
Orchis morio L. (Orchidaceae) 53/Pz/2013	Salepi^ALB	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 mali^ALB	Aerial parts	Infusion	Tea, Food flavoring	8	13	0	0.131	0.406	0	I
Origanum vulgare L. (Lamiaceae) 52/Pz/2013	Toqilla^TUR	Aerial parts	Infusion	Tea, Food flavoring	8	13	0	0.131	0.406	0	I
Prunus spinosa L. (Rosaceae)	Kulumrija^ALB	Fruits	Eaten fresh	Food	4	8	0	0.066	0.25	0	I
	Ternina^BOG
	Kurumlia^TUR
Pyrus communis L. (Rosaceae) 58/Pz/2013	Dardha^ALB	Fruits	Fresh, conserved	Food	6	12	6	0.098	0.375	0.130	I
Pyrus communis L. (Rosaceae) 58/Pz/2013	Dardha eger^ALB	Fruits	Fresh, conserved	Food	6	12	6	0.098	0.375	0.130	I
Rosa canina L. (Rosaceae) 67/Pz/2013	Kaça^ALB	Fruits	Infusion	Tea, Jam	0	6	4	0	0.188	0.087	I
	Shipak^BOG
	Sipurak^BOG
Rosa damascena Mill. (Rosaceae)	Trendafili^ALB	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	Mana^ALB	Fruits	Eaten fresh	Food	6	5	2	0.098	0.281	0.043	I
	Kupina^BOG		Eaten fresh	Food	6	5	2	0.098	0.281	0.043	I
	Kupina^BOG		Mixed and boiled with sugar for short period	Beverage	0	4	0
Rubus idaeus L. (Rosaceae) 66/Pz/2013	Mjedra^ALB	Fruits	Eaten fresh	Food	5	4	4	0.082	0.219	0.109	I
	Malina^BOG		Eaten fresh	Food	5	4	4	0.082	0.219	0.109	I
	Malina^BOG		Mixed and boiled with sugar for short period	Beverage	0	3	1
Sambucus nigra L. (Adoxaceae) 69/Pz/2013	Shtogu^ALB	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
	Zova^BOG
	BOG zova^BOG
	Murver^TUR
	Forboz^TUR
Thymus serpyllum L. (Lamiaceae) 76/Pz/2013	Qeklik oti^TUR	Aerial parts	Infusion	Tea	0	13	0	0	0.406	0	I
Thymus serpyllum L. (Lamiaceae) 76/Pz/2013	Majcina dushica^BOG	Aerial parts	Infusion	Tea	0	13	0	0	0.406	0	I
Thymus vulgaris L. (Lamiaceae) 77/Pz/2013	Majcina dushica^BOG	Aerial parts	Infusion	Tea	0	8	0	0	0.25	0	I
Tilia platyphyllos Scop. (Malvaceae) 80/Pz/2013	Blini^ALB	Flowers	Infusion	Tea	9	11	6	0.148	0.344	0.13	I
	Flamur^TUR
	Ilhamur^TUR
	Lipa^BOG
Urtica dioica L. (Urticaceae) 86/Pz/2013	Hithi^ALB	Aerial parts	Young and fresh	Filling in home-made savory pies (pite)	14	11	11	0.23	0.344	0.239	I
	Kopriva^BOG
	Yakici^TUR
Vaccinium myrtillus L. (Ericaceae) 87/Pz/2013	Boronıca^ALB BorovnicaB	Fruits	Eaten fresh	Food	8	11	5	0.131	0.594	0.109	I
Vaccinium myrtillus L. (Ericaceae) 87/Pz/2013	Boronıca^ALB BorovnicaB	Fruits	Mixed and boiled with sugar for short period	Beverage	0	8	0
Vitis vinifera L. (Vitaceae) 90/Pz/2013	Rrushı^SHQ	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
Vitis vinifera L. (Vitaceae) 90/Pz/2013	Grozhgje^BOG	Leaves	Fresh ore conserved		9	12	10	0.148	0.375	0.217	I
Zea mays L. (Poaceae) 92/Pz/2013	Misri^ALB	Flour	Semi-fermented	Beverage “boza”	0	6	8	0	0.188	0.174	I
	Kollomoq ^ALB
	Kollomoqi^TUR

^a Folk Names. ^ALBfolk name(s) recorded among Albanians; ^BOGfolk name(s) recorded among Bosniaks/Gorani; ^TURfolk name(s) recorded among Turks.
^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.
^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.
^d Q: Quadrant assignments are based on adjusted use-values (UV_adj), which were calculated by dividing the use-value (UV) of each group by the maximum use-value (UV_max) for food citations (UV_adj not shown).

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