ZANCO Journal of Pure and Applied Sciences The official scientific journal of Salahaddin University-Erbil https://zancojournals.su.edu.krd/index.php/JPAS

ISSN (print ):2218-0230, ISSN (online): 2412-3986, DOI: http://dx.doi.org/10.21271/zjpas RESEARCH PAPER

Ethnobotanical study of some wild edible in Hujran Basin, Kurdistan Region of

Ali M.K. Galalaey1,2&3 ,Mustafa A. Shaban1, Khadijah M.A. Rasul1&2 , Darwesh Tahir Darwesh4 , Alper UZUN5 , Sami M.A. Youssef6&7, M. Hakkı Alma8 1College of Agriculture, University of Salahaddin-Erbil, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq. 2Department of Bioengineering and Sciences, Graduate School of Natural and Applied Sciences, Kahramanmaraş Sütçü İmam University, . 3Hallgord Sakran National Park, Choman District, Erbil-Iraq. 1College of Agriculture, Salahaddin University-Erbil, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq. 1College of Agriculture, Salahaddin University-Erbil, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq. 2Department of Bioengineering and Sciences, Graduate School of Natural and Applied Sciences, Kahramanmaraş Sütçü İmam University, Turkey. 4Haji Omaran Quarantine, Ministry of Agriculture and Water Resources, Kurdistan region government KRG-Iraq 5Faculty of Forestry, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, TURKEY 6AMAP (botAny and Modelling of Architecture and vegetation), University of Montpellier / CIRAD / CNRS / INRA / IRD – AMAP, CIRAD TA A51/PS2, 34398 Montpellier cedex 5, France. 7Deptartment of Recreation and Ecotourism, College of Agricultural Engineering Sciences, University of Duhok, Ministry of Higher education and scientific research, Kurdistan Region Government KRG, Iraq. 8Department of Forest Industry Engineering, Faculty of Forestry, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Turkey.

A B S T R A C T: Ethnobotany is a cross-disciplinary science at the confluence of the natural sciences, social economics and ecological studies, all within political and society framework. Ethnobotanical activities are an important component in the natural resources and ecosystem services, and play a key role in the human life development. In this context, the traditional knowledge has always been transferred from generation to generation throughout the natural course of everyday life, and in most cases is not written down anywhere. The present study was carried out during seasons (spring, summer, and fall) at (2018), in order to investigate and record the local traditional knowledge about the wild plants used in the food and medicine of Erbil Hujran Basin and its surroundings, Because of that Hujran Basin locate inside the Zagros area. The site study is located to the right of the main Salahaddin-Shaqlawa road, around 40 km far from the Erbil city and surrounded by Sefin Mountain and Hujran hills. Here This study involved interviews of 68 individuals, those with, maximum possible divers age, education level and gender categories to cover the traditional knowledge of the wild edible plants uses in this Basin area. Interestingly, a wide variety of plant species (87), belong to genera (67), families (25), used as wild edibles in Hujran area. The most dominant plant families were Fabaceae (13 taxa), (12 taxa), Brassicaceae and Rosaceae 10 taxa). For all these wild edible plant species, we have provided there scientific and local names, frequency occurrences, part used, purposes use. Of these total plant species, 66 were herbaceous species while only 12 and 9 were shrubs and trees, respectively. Overall, these wild edible plants were harvested according to different part uses and stages (seedling stage, leaves, shoot, fruit, flowers, bulbs, gum). The most striking result to emerge from the data is that the wild edible plants were found to be used for various purposes (Dolma, spice, salad, boiled and fried with egg, jam, eaten raw, etc.). The findings of this research study have important implications for developing a global biological conservation strategy to preserve simultaneously the remarkable biodiversity and ethnobotanical heritages of the Kurdistan Region known by its high multicultural and multiethnic communities.

KEY WORDS: Ecosystem services; biodiversity conservation; natural resources; traditional knowledge; natural heritage. DOI: http://dx.doi.org/10.21271/ZJPAS.33.s1.3 ZJPAS (2021) , 33(s1);19-30 .

* Corresponding Author: Ali M.K. Galalaey E-mail: [email protected] Article History: Published: 15/03/2021 Galalaey.A et al. /ZJPAS: 2021, 33 (s1): 19-30 20

1.INTRODUCTION:

Wild edible plant term is commonly referred to traditional knowledge (Cotton &Wilkie, 1996; the non-cultivated plant species that are found in Cunningham, 2014). Thousands of wild plants both natural and urbanized areas and they have parts are consumed as food in the world. People’s often nutritive and socio-cultural values (Kallas, livelihood don’t depend only on the agricultural 1996; de Cortes Sánchez-Mata & Tardío, 2006; and animal products, but also other natural Michael, 2008). In broad biological term, resources such as wild edible plants (Sundriyal & Heywood (1999) was generalized the wild edible Sundriyal, 2004; Cunningham, 2014). In most plant term to all plants that grow spontaneously in remote areas, a major part of local people don't self-maintaining populations in natural or semi- have enough food to reach their daily needs and natural ecosystems and can exist independently of they mainly depend on their cultures for nourish direct human action. In this wild food context, the diverse types of the wild food (Balemie & ethnobotanical approach is at the heart of our Kebebew, 2006; Reyes-García et al., 2006). Wild understanding of the indigenous plants and their edible plants provide basic food for locals, serve primary practical uses through the traditional as complementary food for indigenous people and knowledge of a particular local culture (Jones, offer an alternative source of cash for poor 1941; Hamilton et al., 2003). Therefore, the communities (Ju et al., 2013; Amente, 2017). ethnobotanical studies can be seen as a door into Nevertheless, the types of wild edible plants still cultural and traditional features as well as a way to largely neglected in land-use projection and better understand the future of human practice, economic development and biodiversity relationships with the nature (Heywood, 1999; conservation efforts. Hamilton et al., 2003). The traditional attributes and characteristics of the Wild edible plants have played a major role in plant species have always been transferred from human life and settlement since ancient times. generation to generation throughout the natural Traditionally, the human societies have always course of everyday life. This traditional ecological used the indigenous plant species not only as a knowledge in most cases is not written down food source but also for fuels, medicines, clothing, anywhere, but it remains a part of an oral tradition home-made, chemical productions and as a feed (Cotton & Wilkie, 1996; Hamilton et al., 2003). for domestic animals (Hamilton et al., 2003; Consequently, in recent years, the most Schulp et al., 2014). Despite the development of ethnobotanical studies focus on record the lists of the agriculture, the tradition knowledge of the wild edible plants and their culinary uses. wild food has not completely disappeared, their The present research study was carried out in harvesting continues worldwide mainly due to order to: - their nutritional values for the human health (1) to investigate and record the traditional benefits (Pardo-de-Santayana et al., 2007). From knowledge of the local people about the wild economical standpoint, the harvesting of these plants used in the food and medicine of Erbil wild edible plants can offer a source of income for Hujran Basin. This Basin area has a rich cultural the rural families and traditional markets heritage and a natural environment. (Hamilton et al., 2003; Lead et al., 2010). In (2) to raise the awareness of the harvesting effects addition, in time of human crises, the wild food on their natural population dynamic. has played a key role in the population’s survival (3) to supplementary information on the plants via maintenance of lives during the war, used for feeding animals was provided. particularly for the region under siege (Jman Redzic, 2006; Tomkins et al., 2019). 2. Material and Methods In forced migration situation, the natural 2.1 Study area resources gathering are important for establishing Hujran Basin is situated around 40 km in NE of connection between the new arrival migrants and Erbil city (latitudes = 36°22' to 36º24' N; host population (Gustafson, 2009; Peters et al., longitudes = 44°16' to 44°19' E.), between (750 to 2016). 1400) m. a.s.l., at the main road passing Recent developments in the field of ethnobotany Salahaddin (PirMam) to Shaqlawa (Figure 1). have led to renewed interest in the relationship From landscape standpoint, this basin area is between wild edible plants and particular enclosed by Sefin Mountain and Hujran hill

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(locally called Talani-PerRash or Mizqaute and the vegetation period in this area is shorter Mountains). It is mainly characterized by their than those more wet and temperate areas situated deep valleys, cliffs, slides and slump features, more in north such as Barzan and Choman areas. cultivated plains and smooth slope mountainsides. In addition, this Basin area undergoes intensified According to Köppen`s climate classification anthropogenic activities mainly due to the tourism (Peel et al, 2007; Gaznayee, and Al-Quraishi, and recreation activities in spring. Currently, 2019a; Gaznayee, and Al-Quraishi, 2019b), this many rare plant species threatened due to their basin area has cold semi-arid climate with dry hot natural habitat destruction (e.g. secondary house summer and cold dry winter where some snowfall buildings) and overharvesting of the wild edible is frequent during. Consequently, the vegetation plants by local people (Hameed et al., 2016; structure is mainly characterized by the Youssef et al., 2019). herbaceous and open steppic Oak forest formation

Figure 1. The location of the Hujran Basin area, Erbil governorate, Kurdistan Region of Iraq.

2.2 Ethnobotanical method and data informants were divided into four main groups collection: based on their education background (illiteracy, For this research paper, maximum traditional primary school, high school and university with knowledge information was obtained through (29%, 37%, 13% and 21%) respectively. The ethnobotanical semi-structure questionnaire ethnobotanical questions was primarily focused on approach. We have conducted face-to-face the local common plant name, plant part harvested interviews and investigated various participants and used and their culinary preparations. In order (mainly local rural people) during spring and to have a global traditional knowledge overview, summer 2018. In total, we have interviewed 68 we completed these semi-structured interviews by informants from different age categories (57 % field observation, plant collections, and group between 40-60 years, 30 % more than 60 years discussion. and 11% between 20-40 years) and, gender (% 60 were female and 40% male). The interviewed

Table 1. Demographic details of the interviewed informants.

Categories Subcategory Person Ratio (%) Male 27 39.7 Gender Female 41 60.3 Total 68 100.0 20-40 8 11.8 40-60 39 57.4 Age Groups 60 and older 21 30.9 Total 68 100.0 illiteracy (none educated) 20 29.4 Education Literacy (know writing and reading) 11 16.2 Galalaey.A et al. /ZJPAS: 2021, 33 (s1): 19-30 22

Primary school 14 20.6 High school 9 13.2 Graduated in university 11 16.2 Master 2 2.9 PhD 1 1.5 Total 68 100.0 according to the floras of the Iraqi neighbouring In this present research, the taxonomical countries: Flora of (Rechinger, 1965-1977), identification of wild edible plant species was Floras of (Mouterde, 1966-1984), Flora of carried out thanks to direct field observation, Turkey (Davis, 1965-1985; Güner et al., 2000). In specimen’s collections and illustration photos. addition, we have referred back to the recent Initially, the identification process was followed scientific papers and useful plant field guides the flora of Iraq (Towsend and Guest, 1966-1985; (Burnie, 1995; Blamey and Grey-Wilson, 2004; Ghazanfar and Edmondson, 2013). This initial Hameed et al., 2016; Youssef et al., 2019). identification was systematically verified

Figure. 3. Monthly Precipitation, Relative Humidity, Maximum, Minimum, and Mean Temperature at Hujran Location Recorded between (2000 to 2019).

Boer, 2011; Ahmad &Askari, 2015; Ahmad, 3. RESULTS & DISCUSSION 2016; Derwesh, 2017; Tahir, 2017; Youssef et al., This research study set out with the aim of 2017). assessing the importance of the ethnobotanical Interestingly, the results of this study show that at activities in Hujran Basin. The wild edible diet is least 87 wild edible plant species are harvested always reflecting the regional identity of local according to the traditional knowledge in Hujran communities and their traditional ecological Basin. These species are classified among 67 knowledge (Alexiades, 2003; Gerique, 2006; genera and 25 families (Figure 2). The floristic Luczajet al., 2012; Schulpet al., 2014). In diversity in this Basin study area is highly rich addition, the Zagros and Mesopotamian regions providing diverse useful edible species with are one of the irreplaceable natural resources for multiple uses. of the total families, the most crops, medicinal, aromatic and wild edible plants dominant one is Fabaceae (with 13 species), (Townsend &Guest, 1966-1985; Chakravarty, Asteraceae (with 12 species), Brassicaceae and 1976; Youssef et al., 2019). Recently, Youssef et Rosacea (10 species). This research study al. (2017) reported that the Zagros region is a produced results which broadly corroborate the fascinating area “Ethnobotanical Paradise” where findings of the previous ethnobotanical studies in the Kurds still maintain their living ethnobotanical Kurdistan Region. For example, Tahir (2017) has practices. The harvesting of the wild edibles plants reported 74 wild plant in Amedya districted with are not only part of the cultural history of the the following first five dominant families Zagrosian region but also are part of people’s Rosaceae (10 taxa), Asteraceae (8 taxa), Apiaceae local identity and tradition knowledge (Mati & de (7 taxa), Brassicaceae (5 taxa), and Fabaceae (7

ZANCO Journal of Pure and Applied Sciences 2021 Galalaey.A et al. /ZJPAS: 2021, 33 (s1): 19-30 23 taxa). In another side, Darwesh (2017) family dominant are Amaryllidaceae, Lamiaceae, documented 98 wild edible plant taxa in Choman Asteraceae, and Apiaceae each of them has three region where the dominant families were plant taxa. Contrary to expectation, others families Brassicaceae, Rosaceae, Fabaceae, Asteraceae and were only presented by one wild edible species Liliaceae. Also, Ahmed and Askarii (2015) such as Berberidaceae, Plantaginaceae, mentioned 23 plant taxa as a wild edible plants in Polygonaceae, Primulaceae and Rhamnaceae (Figure 2) Hawraman region where the highest number of taxa is belong to Rosaceae family. In addition, Pieroni et al. (2017) have recorded 34 taxa in Hawraman region as wild edible plants, while the 14

12 13 12 10 11 10 10 8 9 8 6 6 6 6 4 5 4 2 3 3 3 2 2 2 2 2 2 2 2 2 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 0

genere species

Figure 2. Plant families, genera and species of wild edible plants recorded in Hujran Basin area.

Wild plant diets have played a crucial role in securing livelihoods of the local communities majority of these edible species have multiple uses particularly in rugged mountain areas worldwide and serve for more than one part used categories. (Tag et al., 2014). In Zagrosian mountainous areas The most parts used are plant at seedling stage Wild edible plants always provide a various wild (30%) followed by the leaves, fruit and flowers diet supplement (Youssef et al., 2017). The categories with (14%, 13% and 7%) respectively current research study found that the major parts (Table 1). Furthermore, of the total species, the of the wild edible plant are mainly available herbaceous species (66 taxa) are highly harvested during the spring and summer season. In addition, according to the traditional knowledge followed we document a high diversity of the plant parts by the shrubs (12 taxa) and the trees (9 taxa). used and harvested by the local community of Hujran Basin. Another important finding was that the

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Table 2. Total number of species and their frequency according to the different plant parts uses categories.

Number of 100% plant species Flowers 10 7 Young shoot 9 7 Fresh fruit 15 11 Fruit 18 13 Seedling stage 42 30 Aerial part 4 3 Leaves 20 14 Gum 1 1 Root 2 1 Stem 5 4 Seed 5 4 Bulb 7 5

Hujran Basin local communities have rich such as Smyrnium cordifolium Boiss and Silybum traditional knowledge regarding the wise use of marianum (L.) Gaertn..On the other hand, non- edible wild plants to ensure food security through negligible plant parts serve also for more than one traditional drying and storage methods. The use categories: For example, different plant parts results of the present research study revealed that were used to make Dolma (Sarma), boiled and the majority of the wild edible species have fired with egg, jam, eaten raw, with yogurt, multiple culinary preparation methods and uses. cooking with burghul, as a spice, as a scent, nut, Interestingly, a high number (at least 50 species) salads, frying on the ceiling and adding to bread. of the wild edible plants are consumed after Furthermore, some plant seeds were found to be boiling or frying such as the wild leeks, Gundelia used to make cooking oil (Figure 3). and Anchusa species. Simoultanously, , 46 wild edible species were documented to be eaten raw

50 45 40 35 30 25 20 15 10 5 0

Figure 3: Diversity of the culinary preparation methods and uses of the wild edible plants in Hujran Basin area. names, local common names, variety of plant List of all the recorded wild edible plant species parts used, and the culinary preparation and uses (67 in total) and uses are presented (Table 2). of these wild Interestingly, in the table 2, we discussed in details the following data: plants family, scientific

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edible plants in Hujran Basin area. The findings of In general, the plants that are very common for us this research study have important implications for and we use them as edible plants like Gundelia developing a global biological conservation rosea Al-Taey &Hossain, Anchusa italic Retz., strategy to preserve simultaneously the Nasturtium officinale R.Br., Capsella bursa- remarkable biodiversity and ethnobotanical pastoris, Glycyrrhiza glabra L., Mentha longifolia heritages of the Kurdistan Region known by its (L.) Hudson, Malva sylvestris L., Prunus high multicultural and multiethnic communities. amygdalus Batsch, Rubus sanctus (Schrelxr)).

Table 3. List of the plant taxa recorded in Hujran Basin area with their plant family, scientific name, local name, part used and culinary preparation methods Family Scientific name, local name Plant part(s) Preparations U/N used Anacardiaceae Pistacia eurycarpa Yalt. Kazwaan, Gum, fresh Fresh shoots are eaten alone. made into soup with 0.51 Kasquwaan, Kazan, fruit, mature yogurt and wheat, as a scent with yogurt, the Daara Ban fruit, young young, immature fruits of Pistacia are eaten fresh shoot before the stony endocarp (inner fruit wall) hardens; the mature fruits are salted and the seeds are eaten (normal and nuts). Anacardiaceae Pistacia khinjuk Stocks Bnawshila, Gum, fresh Fresh shoots are eaten alone. made into soup with 0.28 Biemuuk, Biemik fruit, mature yogurt and wheat, as a scent with yogurt, the fruit, young young, immature fruits of Pistacia are eaten fresh shoot before the stony endocarp (inner fruit wall) hardens; the mature fruits are salted and the seeds are eaten (normal and nuts). Anacardiaceae Rhus coriaria L. Summaq-trsh Dry fruit, Fruit: eaten raw. As a scent, as spice 0.59 fresh fruit Apiaceae Ammi majus L. Baznaybuke Seedling stage Boiled, then fried in oil with onion and egg 0.09 Apiaceae Daucus carota L. Gezaroka Seedling Seedling stage: Boiled, and then fried in oil with 0.10 stage, roots onion and egg. Root: eaten raw Apiaceae Falcaria vulgaris Bernh Qazilla Leaves Young leaves eaten raw, Cooked and roasted with 0.13 egg. Apiaceae Lagoecia cuminoides L. Giyapshila Seedling stage Boiled, then fried in oil with onion and egg 0.07 Apiaceae Scandix pecten-veneris L. Giyadarzila, darzila Seedling stage Boiled, and then fried in oil with onion and egg. 0.06 you wetting it with some water and frying it on the ceiling Apiaceae Smyrnium cordifolium Qallandor, Dori Stem Eaten raw after bark is peeled 0.34 Boiss. Asparagaceae Ornithogalum cuspidatum Sebskola Seedling stage Boiled, then fried in oil with onion and egg, 0.25 Bertol. cooking with burgul Asteraceae Carduus pycnocephalus Astreshinka Seedling stage Boiled, then fried in oil with onion and egg 0.49 L. (2-3 leaves), young shoot Asteraceae Echinops sp. Shakroka, Flowers Eaten raw 0.15 Sarkatashi Asteraceae Gundelia rosea Al-Taey& Kangr, Knr Young shoots Boiled, or boiled and then fried in oil and onion (or 0.75 Hossain or upper eggs), or roasted, made into kengr fish, nut. underground parts, fruits. Asteraceae Notobasis syriaca (L.) Chaw Baza Stem, seedling Eaten raw after bark is peeled, Cooked and roasted 0.21 Cass. stage, young with egg. shoot Asteraceae Scorzonera phaeopappa Aliqok, Leaves, Seedling stage: Boiled, and then fried in oil with 0.29 (Boiss.) Boiss. Aliqokigulamor seedling stage, onion and egg. Roots: eaten raw roots Asteraceae Scorzonera semicana DC. Aliqok Leaves, Seedling stage: Boiled, and then fried in oil with 0.26 seedling stage, onion and egg. Roots: eaten raw roots Asteraceae vulgaris L. Gyabzhar Seedling stage Boiled, and then fried in oil with onion and egg. 0.06 you wetting it with some water and frying it on the ceiling Asteraceae Senecio vernalis Waldst. Gyabzhar Seedling stage Boiled, and then fried in oil with onion and egg. 0.06 & Kit. you wetting it with some water and frying it on the ceiling Asteraceae Silybum marianum (L.) Kaluxhan Stem, seedling Eaten raw after bark is peeled, Cooked and roasted 0.18 Gaertn. stage, young with egg. shoot Asteraceae Sonchus oleraceus (L.) L. Gyabzhara, Seedling stage Boiled, and then fried in oil with onion and egg. 0.28 Galalaey.A et al. /ZJPAS: 2021, 33 (s1): 19-30 26

gyabashiroka you wetting it with some water and frying it on the ceiling Asteraceae Tragopogon Seedling Seedling stage: Boiled, and then fried in oil with 0.13 longirostrisSch.Bip. stage, leaves onion and egg. You wetting it with some water and frying it on the ceiling. leaves: eaten raw Asteraceae Tragopogon porrifolius L. Seedling Seedling stage: Boiled, and then fried in oil with 0.13 stage, leaves onion and egg. You wetting it with some water and frying it on the ceiling. leaves: eaten raw Berberidaceae Bongardia chrysogonum Kaprooka, Geble Young Boiled or fried with eggs to make a special type of 0.31 (L.) Spach inflorescences, omelette; tea, eaten raw (leaves). Mix with yogurt Leaves as a salad, the young inflorescences of this species are chopped and mixed with eggs to make a special type of omelet, Boraginaceae Anchusa italic Retz. Gormza, Golmza Seedling Seedling stage:Boiled, then fried in oil with onion 0.69 stage, flowers and egg, flowers: eaten raw and herbal tea, you wetting it with some water and frying it on the ceiling Boraginaceae Onosma albo-rosea Fisch. Mzh Mzhoka Flowers Eaten raw 0.10 &C.A.Mey.. Boraginaceae Onosma rostellatum Flowers Eaten raw 0.10 Lehm. Boraginaceae Onosma sericeumWilld Flowers Eaten raw 0.10 Brassicaceae Alyssum strigosum Banks Giyiabzhara Seedling stage Boiled, and then fried in oil with onion and egg. 0.16 & Sol. you wetting it with some water and frying it on theceiling Brassicaceae Alyssum contemptum Giyiabzhara Seedling stage Boiled, and then fried in oil with onion and egg. 0.21 Schott &Kotschy you wetting it with some water and frying it on the ceiling Brassicaceae Biscutelladidyma L. Giyapeqaloka Seedling stage Boiled, and then fried in oil with onion and egg. 0.12 you wetting it with some water and frying it on the ceiling Brassicaceae Brassica rapa L. Xartala Seedling Boiled, then fried in oil with onion and egg, leaves 0.50 stage, young and young shoot: eaten raw. you wetting it with shoot, leaves some water and frying it on the ceiling, salad Brassicaceae Capsella bursa-pastoris Nana Shuwaan Seedling Boiled, and then fried in oil with onion and egg. 0.59 (L.) Medik Brassicaceae Eruca sativa Mill. Braymabogani Seedling Boiled, then fried in oil with onion and egg, leaves 0.13 stage, young and young shoot: eaten raw. You wetting it with shoot, leaves some water and frying it on the ceiling. the leaves can be added to salads Brassicaceae Erysimumrepandum L. Giyiabzhara Seedling stage Boiled, and then fried in oil with onion and egg. 0.16 you wetting it with some water and frying it on the ceiling Brassicaceae Nasturtium officinale Kuzala aerial parts Eaten as salad 0.66 R.Br. Brassicaceae Thlaspiarvense L. Seedling stage Boiled, and then fried in oil with onion and egg. 0.15 you wetting it with some water and frying it on the ceiling Brassicaceae Thlaspi perfoliatum L. Seedling stage Boiled, and then fried in oil with onion and egg. 0.15 you wetting it with some water and frying it on the ceiling Caryophyllaceae Stellariapallida (Dumort.) Gaqazila Seedling stage Eaten raw, the leaves can be added to salads 0.13 Pire Caryophyllaceae Stellaria media (L.) Vill. Gaqazila Seedling stage Eaten raw the leaves can be added to salads 0.13 Fabaceae Astragalusspinosus Gwini-taqtaqa Flower Eaten raw 0.19 (Forssk.) Muschl. Fabaceae Coronillascorpioides (L.) Gyaxanjaroka Seedling stage Boiled, and then fried in oil with onion and egg. 0.09 Koch Fabaceae Glycyrrhizaglabra L. Meikuuk, Ballak, Roots Chewed and sucked on water and drinking as juice. 0.63 Meikik Fabaceae Hymenocarpuscircinnatus Seedling stage Boiled, and then fried in oil with onion and egg. 0.13 (L.) Savi Fabaceae Lathyruscicera L. Kali Seed, seedpod Seed: eaten raw 0.31 Fabaceae Lathyrusaphaca L. Mam Choollaka Aerial parts Eaten raw, Cooked and roasted with egg. 0.43 Fabaceae Medicagopolymorpha L. Qunjirka, nusaka Fresh fruit Eaten raw 0.07 Fabaceae Onobrychis caput-galli Qunjirka Fresh fruit Eaten raw 0.04

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(L.) Lam. Fabaceae Pisumsativum L. kalixatuna Fruit, leaves Immature seeds - raw or cooked. Sweet and 0.41 and seed, delicious, Boiled, then fried in oil with onion and seedling stage egg. Fabaceae Prosopisfarcta (Banks & Mahchacha Young fresh Eaten raw 0.24 Sol.) J.F.Macbr. fruit Fabaceae Scorpiurusmuricatus L. Gulaxazem- Seedling stage Boiled, then fried in oil with onion and egg 0.12 xazemoka Fabaceae Vicianarbonensis L. Kalikakoz Fresh seed, Eaten raw 0.44 young pod Fabaceae Vicia sativa L. Kalimarana fresh seed, Seedling stage: Boiled, and then fried in oil with 0.32 young pod, onion and egg. Fresh Seed: eaten raw seedling stage Fagaceae Quercusaegilops L Barruu Fruit Grill in fire, remove testa and eating. 0.07 Geraniaceae Erodiumcicutarium (L.) Mam Darzila, Seedling, Fruit Boiled, and then fried in oil with onion and egg. 0.50 L’Hér. sahatoka Geraniaceae Erodium ciconium (L.) Mam Darzila, Seedling stage Boiled, and then fried in oil with onion and egg. 0.46 L'Hér. sahatoka and fresh you wetting it with some water and frying it on the fruits ceiling Juglandiaceae Juglansregia L. Guweiz, geez, Seed, Young fruit: jam, mixing with dried dates. 0.56 Gweez unmature fruit Lamiaceae Menthalongifolia (L.) Puunga Aerial parts, Eaten raw, Cooked and roasted with egg, Boiled 0.72 Hudson leaves and then fried in oil with onion (or eggs), Mix with yogurt as Soap. As a scent, as spice, the leaves can be added to salads Lamiaceae Salvia indica L. Rayhanakiwilka Flower, young Eaten raw and herbal tea 0.12 shoot Lamiaceae Salvia multicaulisVahl Rayhanayafaqeyan Flowers Eaten raw and herbal tea 0.10 Lamiaceae Salvia trichocladaBenth Rayhanakiwilka Flowers Eaten raw and herbal tea 0.03 Lamiaceae Thymus capitatus (L.) Jatrakiwilka Leaves As a scent, as spice 0.38 Hoffmanns. & Link Malvaceae Alceakurdica (Schltdl.) Heiro Leaves Chooped with Rice or wheat making Dolma ( 0.18 Alef., Sarma) Malvaceae MalvaneglectaWallr. Tollka, Seedling, Boiled, and then fried in oil with onion and egg. 0.62 Giyapaniroka fresh Fruit, Cooked with Burgul, chooped with Rice making leaves Dolma (Sarma), fruits are eaten freshlly. Malvaceae Malvasylvestris L. Tollka, Seedling, Boiled, and then fried in oil with onion and egg. 0.66 Giyapaniroka fresh Fruit, Cooked with Burgul, chooped with Rice making leaves Dolma (Sarma), fruits are eaten freshlly. Moraceae Ficuscarica L. Tawska fresh fruit, Eaten raw, Jam 0.16 Dry fruit Moraceae Morus alba L. Tuuyspii Fersh fruit, Eaten raw, Jam 0.65 Dry fruit Oleaceae Oleaeuropaea L. Zaytun Fruit Eaten raw 0.57 Papaveraceae PapaverdecaisneiHochst. Gulanisan Seedling Seedling stage: Boiled, and then fried in oil with 0.16 &Steud. ex Elkan stage, seed onion and egg. Seed: adding to bread Papaveraceae PapaverfugaxPoir Gulanisan Seedling Seedling stage: Boiled, and then fried in oil with 0.06 stage, seed onion and egg. Seed: adding to bread Plantaginaceae Veronica Giyahanaroka Seedling Seedling stage: eaten raw and Boiled, then fried in 0.03 anagallisaquatica L. stage, fresh oil with onion and egg. leaves: eaten raw, salad leave Poaceae Hordeumbulbosum Giyabandak- Bulb Eaten raw 0.19 Gyagezaroka Polygonaceae Rumexcrispus L Trshoka Young leaves Eaten raw 0.28 Primulaceae Anagallisarvensis L. Chaw pshila Leaves, Leaves - Boiled, then fried in oil with onion and 0.10 seedling stage egg Ranunculaceae Adonis aestivalis L. Gulanisan Seedling stage Boiled, and then fried in oil with onion and egg. 0.06 Ranunculaceae Ranunculus arvensis L. PeiKallabab Aerial parts Cooked and roasted with egg 0.32 Rhamnaceae Paliurusspina-christi Mill. Astre, darzee, zee Fresh fruit Eaten raw 0.07 Rosaceae Crataegusazarolus Geiwzh, Goeazh Fruit Eaten raw 0.60 Rosaceae Poteriumsanguisorba L. Seedling stage Boiled, and then fried in oil with onion and egg. 0.12 Rosaceae PrunusamygdalusBatsch ChaqallaBawi Fresh fruit, Fresh fruit: eaten raw. Seed: fried with oil putting 0.75 seed on rice and nut. Rosaceae Prunusarabica (Olivier) Kalla Sheen Fruit Nuts, Immerse it into saline. 0.12 Meikle Rosaceae Prunusargentea (Lam.) Chaqalla, Young fresh Eaten raw 0.09 Galalaey.A et al. /ZJPAS: 2021, 33 (s1): 19-30 28

Rehd. var. argentea. Bawikiwilksa Fruit Rosaceae Prunus microcarpa C. A. Ballalluuk Mature Fruit Eaten raw 0.32 Mey., Rosaceae PyrussyriacaBoiss. Kroskakiiwilka Fruit Eaten raw 0.28 Rosaceae Rosa canina L. gularaz,gulabax Flower Jam, eaten raw 0.40 Rosaceae Rubussanctus (Schrelxr) Drri, Drrila, New stem. Fruits and fresh stem, Molasses, jam 0.68 TuuTrrk, TuuDrrk Fruit, leaves Rosaceae Rubuscaesius L. Drri, Drrila, New stem. Fruits and fresh stem, Molasses, jam 0.46 Tuutrrk, TuuDrrk Fruit, leaves Vitaceae Vitisvinifera L. Palkameiw, Leaves and Leaves; Dolma (Kurdish dish), Fruit eaten raw or 0.75 GallaMeiw fruit sun dried; Mewij (raisens), Doşaw (syrup), juice.

markets (Pieroni et al., 2017). On the other 4. Conclusion hand, some wild edible plants have commonly harvested and/or overharvested This research study has given an account such as Gundelia species and there are a real of and the ethnobotanical aspects for the threat to their population dynamic. tradition knowledge of the wild edible plants Therefore, there is a real need to widely and their culinary preparation uses In Hujran publish the awareness between the local Basin area. The wild edible plants play a communities about how to protect the crucial role on food security and human natural resources via minimizing the health, particularly in remote mountainous intensive picking and clipping from the areas and in time of crises (Tomkins et al., nature through the ethnodomestication of 2019). From ethnobtanical standpoint, the some rare wild edible plants (Hussein et al., wild food and their culinary preparation in revision). reflect the regional identity of local communities that they ordinarily pass down through oral tradition when they threaded at Acknowledgements: The authors extend real risk of disappearing. This research study their heartfelt thanks to all the informants of has found that at least 87 wild edible plants the research area for sharing their are harvested by local communities knowledge and their Cooperation during belonging to 67 genera and 25 families. The field study is duly acknowledged. evidence from this study revealed that the local communities of Hujran Basin area 5. REFERENCES have rich tradition ecological knowledge Ahmad, S. A., &Askari, A. A. (2015). Ethnobotany of the with multiple culinary preparation methods Hawraman region of Kurdistan Iraq. Harvard and uses: They were harvested according to papers in botany, 20(1), 85-89. different part uses (leaves, shoot, fruit, Ahmed, H. M. (2016). Ethnopharmacobotanical study on the medicinal plants used by herbalists in flowers, bulbs, etc.) and they are the subject Sulaymaniyah Province, Kurdistan, Iraq. Journal of to various purposes (Dolma, eaten raw, ethnobiology and ethnomedicine, 12(1), 8. boiled and fried with egg, etc.). In addition, Alexiades, M. N. (2003). Ethnobotany in the third we have provided in details an millennium: expectations and unresolved issues. ethnobotanical database of all the recorded Delpinoa, 45, 15-28. Amente, D. A. (2017). Ethnobotanical survey of wild edible wild edible plant species and their culinary plants and their contribution for food security used preparation and uses. These ethnobotanical by Gumuz people in Kamash Woreda; Benishangul documentation databases have a number of Gumuz Regional State; Ethiopia. J Food Nutri important implications for maintaining the Sci, 5, 217-24. tradition ecological knowledge particularly Balemie, K., &Kebebew, F. (2006). Ethnobotanical study of wild edible plants in Derashe and Kucha Districts, under the new exodus threats of the rural South Ethiopia. Journal of Ethnobiology and people to city like Erbil. Moreover, Zagros Ethnomedicine, 2(1), 53. region can offer an important area for the Blamey, M., & Grey-Wilson, C. (2004). Wild flowers of the implementation of ecotourism, small Mediterranean. A & C Black. activities for the collection of local wild Burnie, D. (1995). Wild Flowers of the Mediterranean. food, and the establishment of local tradition London: Dorling Kindersley 320 p.-col. illus.

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