Table 4 Most-preferred species (%UR > 5), plant parts used, and modes of preparation
Species (Family) | Use reports (UR) (%) | Plant part used (%) | Mode of preparation (%) | |
|---|---|---|---|---|
Taraxacum dissectum (Asteraceae) | 87 (9.00 %) | Leaf (100 %) | Raw (98.85 %) | Cooked (1.15 %) |
Cynara cardunculus (Asteraceae) | 60 (6.20 %) | Inflorescence (100 %) | Curd (100 %) | |
Origanum vulgare (Lamiaceae) | 60 (6.20 %) | Flowering aerial part (100 %) | Condiment (98.33 %) | HG alcoholic bev. (1.67 %) |