Ethnobotanical Review of Wild Edible Plants Used in the Czech Republic K

Journal of Applied Botany and Food Quality 88, 49 - 67 (2015), DOI:10.5073/JABFQ.2015.088.009

Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Czech Republic Ethnobotanical review of wild edible plants used in the Czech Republic K. Simkova1, Z. Polesny1* (Received October 15, 2014)

Summary Va l l è s , 2002; Ta r d í o et al., 2005; Pa r d o -d e -Sa n taya n a et al., 2005; Ta r d í o and Pa r d o -De-Sa n taya n a , 2008), in Italy (Gu a r - This paper is the literature survey of wild food plants used within r e r a et al., 2006; Ne b e l et al., 2006; Le o n t i et al., 2006; Pi e r o - the present borders of the Czech Republic. Thirty-seven freely avail- n i et al., 2005), Estonia (Ka l l e and Sõ u k a n d , 2012), Bosnia and able publications documenting the culinary use of wild plants were Herzegovina (Re d z i c , 2006), Hungary (Dé n e s et al., 2012), Sweden examined. The use of 175 vascular plant species (approximately 5% (Sva n b e r g , 2009) and Cyprus (De l l a et al., 2006). These studies of native and naturalized flora of the Czech Republic), 3 lichens and have shown that the continent has a rich and varied culture associ- 1 bryophyte has been reported. For each species listed, plant parts ated with the gastronomic use of wild plants. Although the Czech used, use category and mode of consumption are given. Rosaceae, Republic is not poorer in traditional use of wild plants compared Asteraceae and Ericaceae were the most represented botanical fami- with other parts of Europe, no such comprehensive review has been lies. The most frequently reported categories of plant uses include undertaken yet. The authors believe that this review could extend the green vegetables (e.g. Urtica dioica, Glechoma hederacea, Rumex scientific knowledge on traditional use of wild food plants in Europe spp., Taraxacum sect. Ruderalia), seasonings (e.g. Juniperus com- previously summarized in the paper of Łu c z a j et al. (2012). This munis, Viola spp.), wild fruits (e.g. Rubus idaeus, Rosa canina), and literature survey cover wild plant species used for food including beverages (e.g. Cornus mas, Sambucus nigra). The structure of the beverages with the exception of plants used in the form of the herbal most commonly used wild food taxa is similar to those used in other infusions or decoctions, which were drunk almost exclusively for central European countries like Poland, Slovakia or Hungary. This medicinal purposes. review highlights the traditional knowledge of wild edible plants which were used in the Czech Republic since 16th century onwards with an attempt to document diversity of plant species and discuss Materials and methods the current potential of the forgotten plants used in the past. Thirty-seven publications dealing with Czech food history, gas- tronomy, ethnography and botany were surveyed. All information Introduction summarized in this review refers to use of wild edible plants within the boundaries of recent Czech Republic, based on literature sources The Czech Republic is small landlocked country in Central Europe providing relevant information since the beginning of the modern 2 with area 78,866 km and some 10.5 million inhabitants. Its boun- period (16th century) onwards. For data collection and analysis daries 2,290 km in length are surrounded by very heterogeneous we have used combination of methods applied in similar previous landscape. Bohemia, the western part, consists of a basin drained by studies of Ta r d í o et al. (2006), Łu c z a j and Sz y m a ń s k i , 2007, the Labe (Elbe) and the Vltava (Moldau) rivers. Moravia, the east- Łu c z a j (2010a), and Ka l l e and Sõ u k a n d (2012). ern part of the country, is drained mainly by the Morava and Odra Literature sources surveyed are listed in the Tab. 1. The same sour- (Oder) Rivers. Both parts are largely surrounded by low mountains. ces, indicated with a reference numbers (RN), are also referred in The climate in the Czech Republic is mild and transient between the Tab. 2. For each publication, main topic, geographical area, and oceanic and continental with continental character of the climate in- number of plant species reported are given. Most of the sources creasing to the east, due to prevailing western air flow and position cover the whole country, except for ten publications with regional towards the Atlantic Ocean. A characteristic feature of the climate focus. Among those, nine sources cover Bohemian regions (RN 8, is distinctly marked by regular alternation of four seasons. Czech 9, 10, 14, 18, 19, 33, 37, 23), and one source was focussed on east territory belongs to the Central European region, the intersection Moravia (26). Additionally, one book (7) includes whole European of current spread of plant species, which implies a great diversity area. of nature. Because of the rugged topography, the country covers a All records of using any parts of plant species as food or drink were variety of biotopes within relatively small area. considered excluding species used for preparation of herbal teas Wild plant species have been collected by people for various pur- having exclusively medicinal applications (Ko r b e l á ř and En d r i s , poses such as food, medicine and social uses. It is a challenge for 1985). ethnobotanists who try to gather and record this knowledge. The All data were grouped into alphabetically sorted botanical families collected data are important from a cultural perspective as they con- (Tab. 2), where Latin name, standard Czech name, folk name(s), serve traditional wisdom and also because of the increasing interest plant part(s) used, use category, number of reports, mode of use and in the use of wild edible plants in our postmodern society. reference number(s) are provided. Contrary to Ta r d í o et al. (2006) During the last two decades, growing interest in wild edible plants information on collecting season were not included as it was rarely has led to many local ethnobotanical studies carried out in Euro- referred in the sources studied and the information obtained usu- pean countries to preserve the traditions of wild food use. Such ally falls into 3 categories, i.e. green plant parts collected in spring studies were performed for example in Poland (Łu c z a j , 2008; (March - June), fruits collected in their ripening time (July - Octo- Łu c z a j , 2010a; Łu c z a j and Sz y m a ń s k i , 2007), Slovakia (Łu c z a j , ber), and underground parts collected mostly in both seasons men- 2012), on the Iberian Peninsula (Ta r d í o et al., 2006; Bo n e t and tioned (Łu c z a j and Sz y m a ń s k i , 2007). In the present study one report was considered one mention of a spe- * Corresponding author cies use in particular food category and literature source. 50 K. Simkova, Z. Polesny

Definition of “wild species” being considered in this study solely for non-food purposes (e.g. Aesculus hippocastanum L.) were In compliance with similar studies (Ta r d í o et al., 2006; Łu c z a j considered because they are known to be feral and they could be and Sz y m a ń s k i 2007; Ka l l e and Sõ u k a n d , 2012) the term “wild gathered from the wild. plants” in this review refers to non-cultivated species gathered in the field without intended cultivation, including alien spontaneously occurring taxa. In accordance with the methodical approach of Ta r d í o Use categories et al. (2006) and Ka l l e and Sõ u k a n d (2012), plants which wild Considering previous studies of Ta r d í o et al. (2006) and Łu c z a j forms are sometimes cultivated (Corylus avellana L., Rubus idaeus (2012), eight main categories of food uses were established to clas- L.), species which parts reported in the sources surveyed are usu- sify wild edible plants in this review. ally not eaten (Humulus lupulus L.), as well as the species cultivated Plant species whose aerial parts like leaves and shoots were con-

Tab. 1: References consulted, with their reference number (RN), main topic, and number of species from each source included in the database.

RN Reference cited Main topic Research area No. of species reported 1 Beranová (1997) food history Whole country 9 2 Beranová (2001) cookbook Whole country 24 3 Beranová (2005) food history Whole country 77 4 Fialová (1958) food history Whole country 5 5 Fialová (1989) cookbook Whole country 9 6 Fialová and Styblíková (1983) cookbook Whole country 14 7 Gumowska (1994) cookbook Europe 2 8 Hajný (1912) ethnographic (food) Nymburk 2 9 Jakouběová (2000) cookbook Central Bohemia 10 10 Jakouběová (2009) ethnographic (folklore) Central Bohemia 24 11 Janalík and Marhold (2003) cookbook Whole country 7 12 Janča and Zentrich (1994-1999) herbarium (medical) Whole country 11 13 Janků-Sandtnerová and Janků (2007) cookbook Whole country 10 14 Kaizl (1944) ethnographic (food) East Bohemia 19 15 Karlík (2007) cookbook Whole country 13 16 Kubátová (2003) ethnographic (food) Whole country 1 17 Lánská (1990) edible plant guide Whole country 35 18 Marhold (2008) cookbook East Bohemia 28 19 Novotná et al. (2005) ethnographic (food) South Bohemia 5 20 Polívka (1900-1904) plant encyclopaedia Whole country 59 21 Rettigová (2005) cookbook Whole country 8 22 Rodovský z Hustiřan (1975) cookbook Whole country 10 23 Roubal (1902) ethnographic (plants) West Bohemia 2 24 Rozmarová (1938) cookbook Whole country 18 25 Skopová (2009) cookbook Whole country 12 26 Štika (1980) ethnographic (food) East Moravia 18 27 Trachtová (1902) cookbook Whole country 14 28 Triwaldová (1909) cookbook Whole country 8 29 Úlehlová-Tilschová (1937) healthy nutrition Whole country 18 30 Úlehlová-Tilschová and Goldhammer (1970) ethnographic (food) Whole country 14 31 Úlehlová-Tilschová (2011) ethnographic (food) Whole country 66 32 Úlehlová-Tilschová (2000) cookbook Whole country 17 33 Vrabec and Smotlacha (1982) cookbook South Bohemia 5 34 Winter (1892) food history Whole country 79 35 Zíbrt (2000) food history Whole country 24 36 Zíbrt (2012) food history Whole country 26 37 Zuntová (2005) ethographic (food) South Bohemia 2 Wild food plants of the Czech Republic 51 sumed raw, boiled or fried were placed in the category green vegeta- of plant record did not allow for taxonomic identification down to bles (VEG). Fruits eaten raw or preserved in the form of jams and species level, even though it comprises two or more very common jellies were categorized as wild fruits (FRU). Plants whose bulbs, species, a taxon was identified down to genus level. In the conse- rhizomes, roots, and tubers, consumed raw as a snack or added to quence, only commonest species of such genus occurring in the boiled dishes were placed into the category of subterranean parts Czech Republic, which we personally witnessed being collected, (SUB). Seasoning (SEA) category covered plants added in small have been mentioned in the results. amounts to dishes. Flowers and their nectar used as a snack or added In case when plant identification credibility was very low or the tax- to dishes in larger quantities were placed in the category of flow- on was impossible to determine, according to Ka l l e and Sõ u k a n d ers (FLO). Plants used for making non-alcoholic beverages (BEV), (2012) such record was left aside and it was not included in the plant home-made liqueurs, beers and other alcoholic beverages (BEVliq) list provided in the Tab. 2. Latin plant names and authority were or used as a coffee and cacao substitutes (BEVoth) were also consid- adjusted according to ‘Fl o r a Eu r o pa e a ’ database (http://rbg-web2. ered. Plants with use as preservative additives or rennet substitutes rbge.org.uk/FE/fe.html.) and cross-checked in the ‘Tr o p i c o s ’ − bo- were included in preservatives (PRE). Finally, there were categories tanical information system of the Missouri Botanical Garden (www. for other uses such as oils (OTHoil), flours (OTHflo) and non-speci- tropicos.org). Czech standard names were adopted from the current fied use (OTH) considering making vinegar or honey. Checklist of vascular plants of the Czech Republic (Ku b á t , 2002; Da n i h e l k a et al., 2012) and the Flora of the Czech Republic.

Plant species identification In the literature sources containing data on wild edible plants, the Results species were mostly reported under their folk names (only in 3 ref- In total 179 wild edible plants used for various food purposes were erence sources Latin names of plants were given). No herbarium documented in the Czech Lands since the 16th century (Tab. 2). They specimens in the cited works were available to verify the proper include 175 vascular plant species (approximately 5 % of native and taxonomic identification. Nevertheless, according to Łu c z a j and naturalized flora of the Czech Republic), 3 lichens, and 1 bryophyte. Sz y m a ń s k i (2007), we tried to validate the identification using Eighty-three per cent of the plants reported in this study were clas- generally available floras and plant guidesP ( o l í v k a , 1900-1904; sified according to Da n i h e l k a et al. (2012) as autochthonous and Ku b á t , 2002; Sk a l i c k á et al., 2012, Ry st o n o v á , 2007). Accord- seventeen per cent as allochthonous species. From the total number, ingly, a list of taxa was created using a modified code for credibil- 150 plants were identified down to species level. Twenty-nine plants ity of identification previously defined by Łu c z a j (2010b). In case could only be identified down to genus level.

Fig. 1: Botanical families with the greater number of species cited for the major categories. 52 K. Simkova, Z. Polesny

All species belong to 57 botanical families, most represented by Fruits of Juniperus communis were used to make the distillate jalov- Asteraceae (19 species), Rosaceae (14) and Brassicaceae (11). The cová which taste resembles Slovak borovička. Brewing has been Fig. 1 shows botanical families with the greater number of species very popular in the Czech Republic since ancient times. For home- cited for the major categories. The reported species are consumed in made beers, people occasionally used hop substitutes from wild a variety of ways (eaten raw, cooked or fried, ground into flour or plants such as rhizomes of Acorus calamus and Geum urbanum L., pressed into oil). Considering all food categories, the most important leaves of Salvia pratensis L. and Tanaceum vulgare L. and flowers species according to the number of reports were: Rubus idaeus (52), of Origanum vulgare L. Sambucus nigra L. (44), Rosa canina L. (38), Junniperus communis Coffee or cocoa substitutes were used mostly in times of increasing L. (33), Vaccinium myrtillus L. (30), Viola spp. (29), Vaccinium vitis- prices of these exotic commodities during 18th and 19th centuries. idaea L. (26), Urtica dioica L. (25), Fragaria vesca L. and Rumex Most popular species used for this purpose was Cichorium intybus spp. (22 each). Some species were included in more than one cate- L., whose roasted and ground roots were used as coffee substitute. gory such as Sambucus nigra, Fragaria vesca and Viola spp. which Roots of Scorzonera hispanica L. were used in the same way as well were classified in 5 categories. Therefore, the total number of plants as seeds of Rosa canina and Astragalus glycyphyllos L., fruits of and their related uses was 284, higher than the number of species Quercus robur and unspecified parts of Vicia sativa L. (most prob- (179). ably seeds). Seven per cent of all plants across all food categories were reported as children’s snacks, including mostly species already mentioned in the category of fruits. The use of some wild plants as children’s Seasonings snack food could be a relic of general use of these plants by adults Out of 31 wild plants used as seasoning Juniperus communis when they were young. Additionally we would like to mention that (24 reports) and Viola odorata, were the most frequently reported 7 % of all use reports are considered as preparation during time of species. Berry-like cones of J. communis were mostly used for famine. seasoning game. Very popular were seasoning spring soups made of the leaves of Viola spp., Fragaria vesca, Achillea ptarmica and Vaccinium myrtillus. Green vegetables Green vegetables including edible weeds constitute the largest category with 74 species recorded. It includes plants whose green Flowers parts such as leaves, stems and stolons are eaten raw or after spe- This category was recorded for 11 species. Sambucus nigra (16 re- cial preparation (cooking, stewing and frying) excluding seasonings. ports) was most frequently reported species. Its fried dough coated Among species in this category Urtica dioica (Urticaceae) shows inflorescences was typical rural spring dish called kosmatice. Inter- the highest number of reports (25), even though the most repre- estingly, flowers of Robinia pseudoacacia and Trifolium spp. were sented families were Asteraceae (12 species), Brassicaceae (10) and used in the same way but they were not as popular as Sambucus ni- Polygonaceae (5). Beside Urtica dioica, also Glechoma hederacea gra. Viola and Centaurea genera were used for colouring foodstuffs L. (19 reports), Rumex spp. (16), Taraxacum sect. Ruderalia (10) in blue (e.g. pudding) or decorating Easter eggs. Candied flowers, and Atriplex spp. (10) were frequently reported species. Glechoma usually of Viola and Centaurea species or Bellis perennis, were pre- hederacea, known under the folk name kundrlátek was used for served by a coating with crystallised sugar. Flower receptacles or making soups, vegetable dishes or added to scrambled eggs. Plants flower buds from Carlina acaulis L., Fagus sylvatica, Betula pen- of the genus Rumex were consumed raw or used as potherb or they dula, Tilia spp., and Populus spp. (probably P. alba L. or P. tremula were chewed frequently by children and shepherds against thirst. L.) were eaten raw or boiled in vegetable dishes. Lepidium spp. leaves were used occasionally as filling for traditional Czech doughnuts.

Underground parts Wild fruits The use of underground plant parts (roots, rhizomes, bulbs and Excluding species used solely as a seasoning, twenty-six species tubers) was recorded for 30 species. However, the frequency of cita- were recorded in this category. More than one third of these species tion for individual species did not exceed 4 reports. Acorus calamus belongs to the family Rosaceae (10 species) and Ericaceae (4 spe- rhizomes were preserved with sugar. Roots of Campanula rapun- cies). Most wild fruits of these families complete with species Sam- culoides L., Phyteuma spicatum L. were eaten raw in fresh salads. bucus nigra (16 reports) and Rubus caesius L. (14) were consumed Rhizomes of Arum maculatum L. and tubers of Chaerophyllum bul- as a snack or made into preserves (jams, jellies, compotes) and were bosum were used in boiled dishes. Bulbs of Galanthus nivalis L. and consumed especially during the winter months. Fruits of Corylus Leucojum vernum L. were usually dried and ground into porridges. avellana were added to pastry and confectionary. Sweet sauce called Underground parts of Scorzonera hispanica, Cyperus esculentus L., žahúr made of Vaccinium myrtillus fruits mixed with milk and honey Onopordum acanthium L., Chenopodium bonus-henricus L., Sagit- (St o l i č n á , 1997) was used as topping for dumplings or crumpets. taria sagittifolia L. and of several species of the genus Arctium (A. tomentosum Mill., A. lappa L. and A. minus Bernh.) were used for preparation of salads and other vegetable dishes. Beverages This category covers 3 subcategories, alcoholic beverages (13% of all use reports), non-alcoholic (8 %) and others (2 %). Most plants in Preservatives this category are fruit species. The most remarkable species for mak- A few species were identified to be used in this category. Fruiting ing beverages are Rubus idaeus (16 reports), Fragaria vesca (10), branches of Juniperus communis were used to preserve game. Ex- Cornus mas (9) and Rosa canina (9), largely prepared as juices or cept for J. communis, all other species in this category, i.e. Fragaria alcoholic beverages. Flowers of Taraxacum sect. Ruderalia and Bel- vesca, Galium verum, Rumex spp. and Urtica dioica (leaves), and lis perennis as well as rhizomes of Acorus calamus were used for fruits of Corylus avellana and Quercus robur were used as rennet making syrups. substitute. Wild food plants of the Czech Republic 53

Other uses et al., 2005). Another explanation is that in Central European coun- This category includes oils, flours, vinegars and ‘honey’. The term tries vegetable could be easily cultivated because of large proportion ‘honey’ in the present study refers to home-made boiled down herbal of arable land. The mountainous countries of the Mediterranean Ba- syrup. Honey was traditionally prepared from flowers of Hypericum sin are mostly covered by semi-arid pastures. Therefore, cultivation spp. (most probably Hypericum perforatum L.) and Taraxacum sect. of field crops is more difficult and wild plants were used instead of Ruderalia. cultivated vegetable (Łu c z a j , 2008). The oil was extracted from fruits of Corylus avellana, Fagus syl- The use of wild fruits of Rosaceae and Ericaceae families is nearly vatica and Quercus robur and from the seeds of Alliaria petiolata identical in all European countries (Dé n e s et al., 2012; Ka l l e and (M. Bieb.) Cavara et Grande, Prunus spinosa and Sambucus nigra. Sõ u k a n d , 2012; Łu c z a j , 2012; Łu c z a j and Sz y m a ń s k i , 2007; The family of the Poaceae was best represented with 6 species. Sva n b e r g , 2009; Ta r d í o et al., 2006). With decreasing price of sugar Seeds of Digitaria sanguinalis (L.) Scop, Glyceria fluitans (L.) R. in the early 20th century, European people have found enthusiasm in Br., Echinochloa crus-galli (L.) P. B., Setaria viridis (L.) P. B. subsp. collecting wild fruits and turning them into jams or pasteurized com- viridis and Milium effusum L., as well as rhizomes of Elymus re- potes and it became a part of everyday cuisine (Łu c z a j , 2012). The pens (L.) Gould were ground into flours. Other species, whose many proportion of families in other food categories in the Czech Republic different parts as rhizomes (Pteridium aquilinum (L.) Kuhn, Arum context it is the most similar to Slovakia, Poland and Spain (Łu c z a j , maculatum, Calla palustris L.), bulbs (Leucojum vernum, Galan- 2012; Łu c z a j and Sz y m a ń s k i , 2007; Ta r d í o et al., 2006). thus nivalis), leaves (Urtica dioica), inflorescences (narrow spikes If we focus on non-vascular plants as Cetraria islandica and Clado- of Typha latifolia L.) flowers (flower buds of Quercus robur, Trifo- nia spp., both were used in Estonia and in Bosnia and Herzegovina. lium spp.), fruits (Quercus robur, Aesculus hippocastanum, Trapa Analogous to this study, there was report of using them for mak- natans), seeds (Amaranthus retroflexus, Persicaria spp., Fallopia ing bread ingredient during times of famine (Ka l l e and Sõ u k a n d , convolvulus (L.) Á. Löve) and even inner bark of Betula pendula, 2012; Re d z i c et al., 2010). were used particularly in times of famine. They were mixed with cereal flour to make bread dough. Only exceptionally bread dough was prepared solely by using flours made from wild plant species. Antinutritive properties and toxicity Sometimes for these purposes were also used non-vascular plants as Some of the wild plans consumed commonly in the Czech Republic lichens Cladonia rangiferina (L.) Weber ex F. H. Wigg., Cetraria might have some toxic effects as shown in the following examples. islandica (L.) Ach. and Evernia prunastri (L.) Ach. and bryophyte The most poisonous plants could be considered Bryonia dioica Jacq. Sphagnum palustre L. as its roots contain bryodin, a ribosome-inactivating protein, which Six species (Artemisia vulgaris, Betula pendula, Prunus spinosa, Ru- inhibits protein synthesis (St i r p e et al., 1986). Special attention is bus idaeus, Viola spp. and Salix spp.) were used to make a vinegar. also paid to Salix spp., as it contains salicylates (Ru u h o l a et al., 2003), considered by many people as a natural source of aspirin. Therefore people with known aspirin allergy should not use any Discussion willow bark products (Vl a c h o j a n n i s et al., 2011). Chenopodium Comparison with other countries spp., Rumex spp. (Gu i l et al., 1996), Polygonum spp., Oxalis ace- The presented list of wild edible plants includes 175 vascular species tosella (Kr č á l o v á , 2009) and Persicaria spp. (Ke s h a v a r z i and (5 % of the Czech flora). In comparison with Poland, which was clas- Mo s a f e r i , 2012) contains oxalic acid, which gives plants their acrid sified as herbophobic country with 112 species recorded (3.7 % of flavour. This chemical agent in large quantities can lock up some Polish flora) Ł( u c z a j , 2008), or with 106 species documented in Slo- of the nutrients in the food. Cooking the plant will reduce its con- vakia (3 % of Slovak flora; Łu c z a j , 2012), our study indicates that tent of oxalic acid (Sa v a g e et al., 2000). In addition, people with the Czech people could be considered herbophylic. Unfortunately, kidney disease predisposition should be aware of including these it was not possible to compare the use of wild food plants in the plants in their diet (Pa l a n i s wa m y et al., 2004). Pregnant women Czech Republic with other neighbouring countries, i.e. Austria and should avoid Artemisia vulgaris, Levisticum officinale, Tanacetum Germany, as they lack similar ethnobotanical reviews. Comparing vulgare, Berberis vulgaris, Capsella bursa-pastoris, Cichorium our study with south European countries, Czech Republic should be intybus, Mentha spp. (Er n st , 2002), Glechoma hederacea (PFAF, classified as herbophobic. For example, only in Alt Empordà region 2013) and Humulus lupulus (Za n o l i and Za v a tt i , 2008) as they may (Catalonia, Spain) with the area of 1,358 km2 Pa r a d a et al. (2011) stimulate the uterus to contract and induce abortion. Problems with found 211 wild food plants. Le n t i n i and Ve n z a (2007) recognized liver damage or liver cancer could be associated with consumption in Sicily, an island 3 times smaller than the Czech Republic, 188 wild of Borago officinalis( Do d s o n and St e r m i t z , 1986), Symphytum of- edible species (6.2 % of the flora). In Bosnia-Herzegovina, smaller ficinale L. (Er n st , 2002), Senecio vulgaris L. (Ca o et al., 2008) country than the Czech Republic was listed around 10% of flora and Echium vulgare (El-Sh a z ly et al., 1999) as they contain toxic (Re d z i c , 2006). Summarizing our results the Czech Republic should pyrrolizidine alkaloids which can have a cumulative effect upon the be classified as herbophobic. liver (Pr a k a s h et al., 1999). In case of Pteridium aquilinum, there According to Łu c z a j and Sz y m a ń s k i (2007) two reasons could be are a lot of reports connect with the possible health risks. The huge responsible for this contrast. One factor is that Czech flora is poorer quantity of spores released by large areas is suggested to be impli- than in Mediterranean countries, thus the choice of species is poorer cated in stomach cancers (Ra s m u ss e n et al., 2013). Also substance as well. Czech flora has 3,557 species, compared to around 6,700 (thermolabile thiaminase) in the leaves of bracken deprives the body species in Italy (Co n t i et al., 2005) or 7,000 in Spain (Ta r d í o of vitamin B1 (Ve tt e r , 2009). On the other hand this substance et al., 2005). On the other hand in two small regions in Cyprus, with could be damaged by cooking. Seeds of Prunus spinosa produce a flora around 2,000 species, the use of 78 species as wild food plants cyanogenic glycosides (Ku m a r a s a m y et al., 2003), which is readily was recorded (De l l a et al., 2006). Therefore, this indicates higher detected by its bitter taste. However, when cyanogenic plants are significance of culinary habits, the other factor. In the -Mediterra eaten slowly or over a period of time there may be no harmful ef- nean Basin, people use wild plants mainly as appetizers, spices or fect of cyanide poisoning (Jo n e s , 1998). Furocoumarins in the most ingredients of omelettes, salads and beverages. In countries as the of the plants of the family Apiaceae as Angelica spp. (Sk o pa l o v á , Czech Republic, Slovakia or Poland people use wild plants more 2008), Daucus carota, Pastinaca sativa, Heracleum sphondylium L. as staple food (Gu a r r e r a et al., 2006; Le o n t i et al., 2006; Ta r d í o and the genus Hypericum (Pat h a k et al., 1962) cause phytophoto- 54 K. Simkova, Z. Polesny dermatitis so their consumption increase skin sensitivity to sunlight. included in this study. Recently, the traditional wisdom only survives Among other poisonous species could be mentioned fresh roots of in the memories of the elderly, thus it is in danger of disappearing. Acorus calamus (Bj o r n sta d et al., 2009) because surface coats Therefore, there is still need for further ethnobotanical research in calcium oxalate crystals, microscopic double needles. When plants the ethnographic archives as well as in the field to identify whole are eaten fresh, crystals cause unpleasant sensation like formication spectrum of wild gathered edible plants. This review attempts to ana- sense in mouth, tongue and throat (Pa u l l et al., 1999). Solanum lyze the information from literature sources ��to ��complete data on tra- dulcamara overdose may paralyse the central nervous system, slow ditional use of wild food plants in Europe and thus promote further heart, low temperate, dilated pupils, delirium and even death (Sm i t h research on forgotten useful plants as potential new food sources. et al., 2008). Bulbs of Galanthus nivalis (Be r k o v et al., 2008) and Leucojum vernum (Fo r g o and Ho h m a n n , 2005) are source of toxic Acknowledgement alkaloids. Must not be forgotten species which have edible parts but other parts of plant are poisonous as Sambucus nigra bark contain- This research was supported by the Czech Science Foundation (grant number 521/09/P589) and the Internal Grant Agency of the ing nigrin b, a two-chain ribosome-inactivating protein (Batt e l l i et al., 1997), Berberis vulgaris with toxic bark, Robinia pseudoaca- Faculty of Tropical AgriSciences of the Czech University of Life cia which only wholesome parts are flowers orRibes uva-crispa with Sciences Prague (grant numbers IGA FTZ 20135122 and IGA FTZ toxic leaves (PFAF, 2013). 20145025). To sum up, a lot of more or less toxic species exist amongst the wild edibles. Fortunately, most of toxic agents could be destroyed References by cooking or drying as mentioned above, nonetheless we must Batt e l l i , M.G., Ci t o r e s , L., Bu o n a m i c i , L., Fe r r e r a s , J.M., De Be n i t o , be careful about the quantities (Ta r d í o et al., 2006). According to F.M., St i r p e , F., Gi r b é s , T., 1997: Toxicity and cytotoxicity of nigrin b, Ri v e r a -Nú ñ e z and Ob ó n d e Ca st r o (1993) wild food plants play a two-chain ribosome-inactivating protein from Sambucus nigra: Com- a major role as the preventive medications through nutritional habit parison with ricin. Arch. Toxicol. 71, 360-364. considered as healthful (rightly or not) and a significant part in the Be r a n o v á , M., 1997: Jídlo a pití za Rudolfa II. Praha, Maxdorf. healing repertory. Be r a n o v á , M., 2001: Tradiční české kuchařky: jak se vařilo před M.D. Ret- tigovou. Praha Libri. Be r a n o v á , M., 2005: Jídlo a pití v pravěku a ve středověku. Praha, Future perspective of wild food plants Academia. In humankind history culinary habits were never static. During the Be r k o v , S., Ba st i d a , J., Vi l a d o m at , F., Co d i n a , C., 2008: Analysis of communist era, Czech people were focused mostly on collecting galanthamine-type alkaloids by capillary gas chromatography-mass wild fruits. Nowadays during the last few years we can observe a spectrometry in plants. Phytochem. Anal. 19 (4), 285-93. slow revival in the use of other wild plants. For example in many Bj o r n sta d , K., He l a n d e r , A., Hu lt e n , P., Be c k , O., 2009: Bioanalytical health food shops now we can find alternatives to coffee from Ci- investigation of asarone in connection with Acorus calamus oil intoxica- chorium intybus or from acorns. Until today a few species remain tions. J. Anal. Toxicol 33, 604-609. as a common ingredient in household kitchens, mostly seasoning as Bo n e t , M.À., Va l l è s , S., 2002: Use of non-crop food vascular plants in seeds of Carum carvi and juniper ‘berries’ (Juniperus communis). Montseny biosphere reserve (Catalonia, Iberian Peninsula). Int. J. Food. Interestingly, recently consumption of wild plants is being enlarged Sci. Nutr. 53 (3), 225-248. by people living in cities (Bo n e t and Va l l è s , 2002). In Croatia, Ca o , Y., Co l e g at e , S.M., Ed g a r , J.A., 2008: Safety assessment of food and several respondents mentioned that there is a demand for vegetable herbal products containing hepatotoxic pyrrolizidine alkaloids: inter- mixtures of wild plants by young health-oriented people like veg- laboratory consistency and the importance of N-oxide determina- etarians etc. (Łu c z a j et al., 2013). tion. Phytochem. Analysis 19 (6), 526-533. Therefore, modern agriculture should turn profit and through agri- Co n t i , F., Abb at e , G., Al e ss a n d r i n i , A., Bl a s i , C., 2005: Annotated check- cultural and rural development policies encourage the conception of list of the Italian vascular flora. Roma, Palombi. profit activities, such as the controlled harvesting of weedy herbs. Da n i h e l k a , J., Ch rt e k , Jr., J., Ka p l a n , Z., 2012: Checklist of vascular Also they should start with re-introduction of old and archaic crops plants of the Czech Republic. Preslia 84, 647-811. and start development of agro- and eco-tourism and farmer’s market De l l a , A., Pa r a s k e va -Ha d j i c h a m b i , D., Ha d j i c h a m b i s , A.Ch., 2006: An (Tu r n e r et al., 2011). Recently, particular studies have been ela- ethnobotanical survey of wild edible plants of Paphos and Larnaca coun- borated with the aim to use wild species as vegetable crops, i.e. tryside of Cyprus. J. Ethnobiol. Ethnomed. 2 (34). Silene vulgaris (Moench) Garcke and Sinapis arvensis (SOJKA, Dé n e s , A., Pa pp , N., Ba b a i , D., Cz ú c z , B., Mo l n á r , Z., 2012: Wild plants 2012), Taraxacum sect. Ruderalia and Urtica dioica (PTÁČEK, used for food by Hungarian ethnic groups living in the Carpathian Basin. 2011), all considered wild plants in this paper. This aspect has been Acta Soc. Bot. Pol. 81 (4), 381-396. seriously considered by FAO (2009) stating that “nutrition and bio- Do d s o n , C.D., St e r m i t z , F.R., 1986: Pyrrolizidine Alkaloids from Borage diversity converge to a common path leading to food security and (Borago officinalis) Seeds and Flowers. J. Nat. Prod. 49 (4), 727-728. sustainable development” and “wild species and intraspecies bio- El-Sh a z ly , A., Ab d e l -Al l , M., Te i , A., Wi n k , M., 1999: Pyrrolizidine al- diversity have key roles in global nutrition security.” According to kaloids from Echium rauwolfii and Echium horridum (Boraginaceae). Z. this report, around one billion people use wild foods (including wild Naturforsch C. 54 (5-6), 295-300. animals) in their diet. It is obvious that wild foods form a significant Er n st , E., 2002: Herbal medicinal products during pregnancy. Brit. J. Obstet. part of the global food basket. Gynaec. 109 (3), 227-235. FAO, 2009: The state of food insecurity in the world. Rome, Italy: FAO Fi a l o v á , J.A., 1958: Moderní kuchařka pro ženu i muže. Praha, Státní nak- Conclusion ladatelství technické literatury. The study shows that there is an urgent need for conserving tradi- Fi a l o v á , J.A., 1989: Česká kuchařka. Praha, Merkur. tional knowledge on wild edible plants as in the Czech Republic Fi a l o v á , J.A., St y b l í k o v á , K., 1983: Česká kuchyně tradiční i dnešní, many of wild plants were used. However, from the wide spectrum of sváteční i všední. 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[35] [3, 14, 35] [35] [3, 35] [1, 2, 3, 15, 17, 19, 22, 24, 25, [4, 5, 6, 8, 10, 17, 20, 22, 24, [2, 6, 14, 17, 24, 25, 32] [3] [3, 9, 17, 36] [20] [20, 31] [3] [20, 23] [2, 3, 14, 15, 18, 24, 29, 31, [20] [12, 20, 35] [2, 10, 17, 20, 24, 36] 29, 30, 31, 32, 34, 35, 36] 27, 28, 29, 30, 31, 32, 36] [20, 31, 36] [36] 32, 36] References

ground into flour ground into flour ground into flour ground into flour fried dought coated flowers soups, chutneys, for making juices pressed into oil NS used in vegetable dishes steamed leaves in vegetable ground into flour raw in salads soups, steamed in vegetable raw in salads vegetable dishes used for making spirits or used for making during famine during famine during famine during famine or added to porridges jams/jellies with sugar rhizomes preserved syrups added into beers dishes during famine dishes Mode of use

‡

Vliq (6) Use categories OTHflo (2) FRU (16) OTHoil (1) OTHflo (1) OTHflo (3) OTHflo (1) FLO (16) (4) SEA SUB (1) VEG (2) OTHflo (3) VEG (2) VEG (10) VEG (1) VEG (3) (no. of reports) (7) BEV SUB (3) (1) BEV BE

†

Parts used thallus fruit thallus thallus thallus inflorescence rhizome rhizome leaf seed leaf leaf leaf leaf seed

Folk name sobí lišejník lišejník mech trnkový bezinky pišišvor čapí capa blít amarant špenát špenát lebedník chřestový špenát

O O N O O O O O O O O O O Cr. Cr.

dutohlávka sobí pukléřka islandská větvičník slívový rašeliník člunkolistý bez černý puškvorec obecný šípatka střelolistá laskavec hrubozel laskavec ohnutý lebeda rozkladitá lebeda merlík bílý merlík všedobr

Standard Czech name

L. L.

(L.) L. L. L. (L.) Ach. (L.)

(L.) Ach. (L.)

L. L. um L.

runastri spp. a rangiferina a islandica List of wild plant species used for food purposes in the Czech Republic. Reference numbers are given in the Tab. 1. Tab. Reference numbers are given in the food purposes in the Czech Republic. List of wild plant species used for cus nigra num palustre num palustre ex

rathus retroflexus rathus retroflexus LICHENS CLADONIACEAE Cladoni Wigg. H. ex F. Weber PARMELIACEAE Cetrari Evernia p BRYOPHYTES SPHAGNACEAE Sphag PLANTS VASCULAR ADOXACEAE Sambu ACORACEAE Acorus calamus ALISMATACEAE Sagittaria sagittifolia AMARANTHACEAE Amaranthus blit Ama Atriplex patula Atripl Chenopodium album Chenopodium bonus-henricus Family and Species Tab. 2: Tab. 58 K. Simkova, Z. Polesny

[34] [35] [3, 20] [3, 17, 31] [35] [14] [3, 20, 31, 35] [17] [35] [3, 12, 20, 31, 35] [3] [20] [31] [31] 17, 22, 34, 35, 36] [11, [35] [3, 35] 18, 32] [10, 11, [14, 18, 31 33] [18] [10] [35] [3, 12, 17, 29] [20] [20, 35]

[31, 35] [14]

References [2, 3, 11] [36]

for making spirits

young leaves used in ground into flour NS NS ground into flour during into porridges dried and ground dried and ground into flour raw or steamed NS raw eaten raw or roasted seasoning soups NS roots, raw as a snack used in soups NS used in soups dried as a seasoning for making spirits NS NS boiled used raw in salads NS boiled or roasted famine during famine into porridges dried and ground during famine vegetable dishes Mode of use seasoning in soups used in soups

‡

flo (2) BEVliq (1)

VEG (1) Use categories VEG (5) (4) SEA VEG (4) (1) SEA BEVliq (1) SEA (1) SEA (3) SEA OTHflo (1) SUB (1) OTHflo (1) (1) SEA VEG (1) SUB (1) (1) SEA (6) SEA SUB (1) VEG (2) SUB (1) VEG (4) (4) SEA OTHflo (1) SUB (2) SUB (2) (no. of reports) SUB (1) OTH SEA (3) SEA VEG (1)

†

leaf Parts used leaf leaf rhizome NS stem whole plant bulb bulb leaf leaf tuber leaf NS root leaf root leaf rhizome rhizome tuber

leaf leaf

ďáblík špargl Folk name brzlice, jarous magíčko, vopich šnitlík divoký česnek sněhovka blednivka děhel andělika berla úzkolistá bulka, chlebové koření mrkvous kmín sviňský dřenka bedřinec divoká kala blázivec krabilice bulvatá zemský kaštan persán bylina studnová

O N O O O N O O N O O O O O O O O O O O, N O, N Cr. Cr.

Czech name

kokořík

chřest lékařský sněženka podsněžník pažitka pobřežní česnek medvědí bledule jarní bršlice kozí noha andělika lékařská potočník vzpřímený bulvuška hlíznatá kmín kořenný mrkev obecná pravá bolševník obecný libeček lékařský pastinák setý bedrník ďáblík bahenní

áron plamatý krabilice hlíznat

Standard

řebříček bertrám jelení jazyk celolistý

L. L. L. (L.) Newman L. L. W. D. J. Koch W. L.

num

L. L.

L. subs. Carota (Huds.) Coville L. DACEAE

spp. spp. nivalis m vernum gus officinalis m carvi

Galanthus Family and Species AMARYLLI Allium schoenoprasum Allium ursinum Leucoju APIACEAE Aegopodium podagraria Angelica archangelica Berula erecta Bunium bulbocasta Caru Daucus carota Heracleum sphondylium bulbosum Chaerophyllum Levisticum officinale Pastinaca sativa Pimpinella ARACEAE Calla palustris Arum maculatum ASPARAGACEAE Aspara Polygonum ASPLENIACEAE Phyllitis scolopendrium ASTERACEAE Achillea ptarmica Wild food plants of the Czech Republic 59

[3] [3, 9, 17, 18] [3, 17, 36] [18, 20, 31] [2, 3, 10, 13, 17, 27, 31, 35] [17] [35] [2] [1, 3, 34, 36] [22] [18, 21, 31, 35] [35] [2, 14, 15, 20, 26, 31, 35] [34] [34] [20] [20] [20] [35] [35] [20] [20] [35] [20] [18, 35] [3, 22, 34] [20] [12, 27, 26, 31] [3] [2, 3, 17, 18, 25, 31, 36] [24, 34] [2] [3, 31] References

NS or soups during spring snack food, vegetable dishes colourings NS NS young leaves used in salads preserved with sugar raw, for making syrups raw leaves used in salads syrups for making juices, preserved with sugar, NS young leaves eaten raw or added to soups used raw in salads, preserved into sugar substitutes ground into coffee NS flowers for making spirits leave buds used in salads young receptacles used in salads young roots used in salads used in soups, vegetable dishes used in soups, vegetable dishes raw in salads substitutes ground into coffee soups, vegetable dishes flowers as a seasoning soups raw, NS substitute for hops in beer brewing as a children’s raw receptacles vegetable dishes used in vegetable dishes used in vegetable for making spirits vinegar vegetable dishes Mode of use

‡

SEA (1) SEA

Use categories (4) SEA FLO (4) (1) SEA VEG (4) SUB (1) (7) BEVoth BEVliq (1) (3) SEA BEVliq (1) SEA (3) SEA VEG (8) FLO (3) (1) BEV VEG (1) (1) BEV BEVliq (1) VEG (1) VEG (1) SUB (1) VEG (1) VEG (1) SUB (1) (1) BEVoth VEG (1) (1) SEA VEG (2) FLO (4) SUB (1) (no. of reports) VEG (7) BEVliq (2) OTH (1) VEG (2)

†

leaf

stem Parts used leaf root NS leaf flower leaf flower leaf flower flower leaf flower root leaf leaf root leaf flower leaf flower root

leaf

hořká tráva modráček černobýl Folk name cikorie, štěrbák kopretina cicvár, chudobka chablák, ježatec chrpina, voňav rmen kostropes podběl černokořen buřena, teranka jaterní semínko mlíčí bodláček babák, bejlí

O O O O O O O O O O O O O O O O, N O, N O, N O, N Cr. Cr.

Czech name mikráska obecná rmen rolní

pelyněk černobýl sed bodlák obecný chrpa čekanka obecná heřmánek pravý ostropes trubil devětsil lékařský hořčík jestřábníkovitý hadí mord španělský starček obecný ostropestřec mariánský mléč zelinný vratič obecný

pupava bezlodyžná lopuch

Standard

L. L. L. L.

L. L.

(L.) Gaertner L.

L. L. (L.) P. Gaertn., (L.) P. L.

L. L.

L. spp. aulis intybus spp.

Family and Species Anthemis arvensis Arctium Artemisia vulgaris Bellis perennis acanthoides Carduus Carlina ac Centaurea Cichorium Matricaria chamomilla acanthium Onopordum Petasites hybridus & Scherb. B. Mey. Picris hieracioides Scorzonera hispanica Senecio vulgaris Silybum marianum Sonchus oleraceus vulgare Tanaceum 60 K. Simkova, Z. Polesny

[3, 6, 10, 15, 17, 18, 20, 29, 31, 32] [10, 17, 18] [18] [10, 17, 18] [26, 31, 35] [12, 17, 24, 29, 31, 32] [2, 3] [1, 3, 20] [14] [36] [35] [2, 6, 13, 16, 18, 19, 24, 27, 29, 31, 32, 36] [31] [36] [12, 18] [3, 17, 31] [35] 31, 35] [2, 5] [18] [20] [3, 18, 31] [3, 31] [20] [17, 35] [31, 35] [18] [3, 35] [2, 18, 20, 21, 24, 27, 29, References

raw, soups, vegetable dishes raw, boiled flowers with sugar to make a honey flowers for making syrups wines snack food children’s snack food, children’s jams/jellies juices sap drunk fresh during spring inner bark ground into flour during famine vinegar leave buds used raw or added to pastry and confectionary fruits pressed into oil rennet substitutes used in soups, vegetable dishes, pickles vegetable dishes raw, NS (filling doughnuts) dried as a seasoning NS vegetable dishes raw, soups, vegetable dishes NS raw raw young leaves young leaves in soups vegetable dishes raw, soups, confectionery raw, Mode of use

‡

Use categories VEG (10) OTH (3) (1) BEV BEVliq (3) SUB (3) FRU (6) VEG (2) VEG (3) SUB (1) (2) SEA VEG (1) VEG (2) (2) BEV (3) BEV OTHflo (1) OTH (1) FLO (1) FRU (12) OTHoil (1) PRE (1) VEG (2) VEG (1) VEG (2) (1) SEA OTHoil (1) VEG (3) VEG (2) VEG (9) (no. of reports)

†

Parts used leaf flower rhizome fruit leaf leaf rhizome leaf leaf trunk bark leaf fruit leaf leaf leaf tuber seed leaf leaf leaf

Folk name smetánka bareč kozibradka berberka bříza bradavičnatá sláza koňský ocas černý kořen česnačka

O O O O O O O O O O O O O, N O, N Cr. Cr.

Czech name

cha pampeliška kozí brada luční dřišťál obecný bříza bělokorá líska obecná pilát lékařský brutnák lékařský hadinec obecný plicník lékařský kostival lékařský řeři česnáček lékařský barborka obecná rukevník

Standard

Kirschner, Kirschner,

L. L. L.

L. W.T. Aiton W.T. L

L. (M. Bieb.) L.

Roth . Ruderalia

inalis sect

spp. spp.

us avellana Family and Species Taraxacum Taraxacum H. Ollgaard et Štěpánek pratensis Tragopogon BERBERIDACEAE Berberis vulgaris BETULACEAE Betula pendula Coryl BORAGINACEAE Anchusa officinalis Borago offic Echium vulgare Pulmonaria officinalis Symphytum officinale BRASSICACEAE Lepidium Alliaria petiolata Cavara et Grande vulgaris Barbarea Bunias Wild food plants of the Czech Republic 61

[31, 35] [3] [3, 35] [31, 35] [20, 31] [20, 35] [20] [20, 35] [17] [35] [35] [3, 17, 29, 31] [17] [17] [3] [31] [17] [1, 3, 36] [3, 31] [20, 31, 35] [31, 35] [35] [20] [20] [20] [35] [20] [17] [35] References

steamed young leaves NS soups raw, raw raw vegetable dishes used raw in salads used raw in salads used raw in salads stolons used in soups, egg dishes used in soups, vegetable dishes raw jams/jellies raw, juices wines, spirits NS raw in salads for making juices fruiting leafy branches to preserve meat basal leaves in soups, vegetable dishes raw stolons in salads NS used raw in salads used raw in salads raw in salads raw in salads soups raw in salads NS Mode of use

‡

Use categories SUB (2) VEG (1) SUB (2) VEG (1) (1) BEV VEG (2) (1) SEA VEG (2) VEG (2) VEG (2) VEG (2) VEG (3) VEG (2) SUB (1) VEG (1) VEG (1) VEG (1) VEG (1) VEG (1) FRU (4) (1) BEV BEVliq (9) FRU (1) VEG (1) VEG (1) VEG (1) VEG (1) SUB (1) PRE (3) (no. of reports)

†

Parts used root leaf root leaf leaf stem leaf leaf leaf leaf leaf leaf root leaf leaf leaf leaf leaf fruit fruit leaf leaf leaf leaf root branch

Folk name babí kapsa černý pepř blejskava blejskavice klukovka rozponka řepka hlavatá řepka klasnatá běhen hadí pusa dřínové jahůdky krvavý prut kozí zelí bělorozchodník panetřesk netřesk zední diblík, osech boleráz, břín

O O O O O N N O O O N O O O N O O O O O O O Cr. Cr.

Czech name

kokoška pastuší tobolka řeřišnice luční vranožka podvojná potočnice lékařská ředkev ohnice hořčice polní hulevník lékařský zvonek řepkovitý zvonek řepka zvonečník hlavatý zvonečník klasnatý chmel otáčivý silenka nadmutá ptačinec dřín jarní svída krvavá rozchodník velký rozchodník bílý rozchodník skalní rozchodník netřesk střešní posed dvoudomý jalovec obecný

Standard

(L.) Holub

L. (L.) Med.

L. L.

(L.) Scop. W.T. Aiton W.T. L. L. L.

L. L.

L. L. L.

(Moench) Garcke Jacq.

spp. spp.

Family and Species Capsella bursa-pastoris pratensis Cardamine Lepidium didymus Nasturtium officinale Raphanus raphanistrum Sinapis arvensis Sisymbrium officinale CAMPANULACEAE Campanula rapunculoides Campanula rapunculus Phyteuma orbiculare Phyteuma spicatum CANNABACEAE Humulus lupulus CARYOPHYLLACEAE Silene vulgaris Stellaria CORNACEAE Cornus mas Cornus sanguinea CRASSULACEAE Hylotelephium maximum Sedum album Sedum reflexum Sedum Sempervivum tectorum CUCURBITACEAE Bryonia dioica CUPRESSACEAE Juniperus communis 62 K. Simkova, Z. Polesny

[1, 2, 3, 4, 5, 6, 9, 10, 11, 13, [1, 2, 3, 4, 5, 6, 9, 10, 11, 17, 18, 20, 21, 22, 24, 27, 28, 29, 30, 31, 33, 34, 36] [2, 17, 20, 24, 29, 34] [26] [35] [3, 14, 35] [2, 3, 6, 7, 9, 10, 13, 14, 15, 17, 18, 19, 20, 24, 25, 26, 28, 29, 30, 31, 32, 36] [2, 6, 31, 32] [15, 18, 24] 18, 19, 20, 21, 24, 25, 27, 28, 29, 30, 31, 32, 33, 36] [2] [24] [14] [26, 31, 35] [35] [35] [18] [24] [3, 14, 35] [3] [3] [14] [18] [17, 20] [20, 31] 13, 17, [3, 4, 5, 6, 7, 9, 10, 11, [24, 31, 35] References

seasoning (mostly game) spirits stalks as a children’s snack food fried or baked used raw, ground into flour during famine during spring fruits, raw as a children’s snack food, soups, jams/jellies juices wines and spirits jams/jellies juices spirits substitutes ground into coffee children´s snack food children´s snack food used in soups and vegetable dishes fried flowers snack food for making spirits ground into flour during famine soups NS substitutes ground into coffee seasoning in soups for making chutneys NS for making fruit soups, boiled or fried; children’s Mode of use

‡

Use categories FRU (22) (4) BEV BEVliq (3) BEVliq (1) OTHflo (3) VEG (1) (1) SEA (1) BEVoth SEA (24) SEA BEVliq (6) VEG (1) SUB (1) OTHflo (3) (1) SEA FRU (2) FRU (2) FRU (24) (1) BEV BEVliq (1) (1) BEVoth SUB (3) SUB (1) VEG (1) FLO (1) FLO (3) (no. of reports)

†

Parts used fruit leaf NS fruit stem tuber rhizome leaf fruit fruit fruit seed tuber tuber leaf flower flower

Folk name psárka, tuřice galgán planý hasina černá jahoda klikva žoravina bažinná borůvka červená borůvka dřezovec halucha, ořeší hrachor lecha vojtěška akát čudlek, dětel

O N O O O O O O O O O O N O Cr. Cr.

Czech name

ostřice šáchor jedlý hasivka orličí brusnice borůvka klikva bahenní vlochyně bahenní brusnice brusinka kozinec sladkolistý hrachor hlíznatý hrachor jarní tolice setá trnovník akát jetel vikev setá Standard

L. L.

(L.) Kuhn L.

L. L.

(L.) Bernh.

vitis-idaea spp. m

spp. Family and Species CYPERACEAE Carex Cyperus esculentus DENNSTAEDTIACEAE Pteridium aquilinum ERICACEAE myrtillus Vaccinium oxycoccos Vaccinium uliginosum Vaccinium Vaccinium FABACEAE Astragalus glycyphyllos Lathyrus tuberosus Lathyrus vernus Medicago sati Robinia pseudoacacia Trifoliu sativa Vicia Wild food plants of the Czech Republic 63

[35] [20, 31] [3, 20, 26, 31] [34] [35] [2, 14, 20, 26, 31, 35] [3] [3, 14, 31, 35] [36] [3] [31] [2, 3, 5, 6, 10, 13, 17, 18, 20, 21, 25, 27, 30, 31, 32, 33, 35, 36, 37] [3] [3] [3] [20] [35] [20, 34] 17, 30, 31, 36] [2, 3, 11, [10] [3, 20, 31, 35, 36] [20, 31] [35] [10] References

flower buds fruits (beechnuts) raw or dried pressed into oil spirits flower buds ground into flour during famine or ground into coffee cacao substitutes pressed into oil fruits (acorns) ground into flour during famine rennet substitutes NS raw in meat dishes make a honey soups, vegetable dishes, egg dishes flowers as a seasoning NS NS substitute for hops in beer brewing used in soups and vegetable dishes substitute for hops in beer brewing or for making spirits dried flowering shoots as a seasoning added into spirits as flavor raw fruits ground into flour used in soups and vegetable dishes boilled with sugar to Mode of use

‡

Use categories VEG (19) FLO (1) FRU (2) OTHoil (4) BEVliq (1) OTHflo (1) (6) BEVoth OTHoil (1) OTHflo (4) PRE (1) (1) SEA FRU (1) OTH (1) (1) SEA (1) SEA (1) SEA BEVliq (1) VEG (1) BEVliq (2) (7) SEA BEVliq (1) FRU (5) OTHflo (2) VEG (1) (no. of reports)

†

Parts used leaf flower fruit leaf flow fruit NS fruit fruit flower NS leaf flower NS leaf stem fruit leaf

Folk name kundrlátek, bučina doubí encián zděšník cucáček bleší máta balšán oregáno černohlávka babí bruch démut vodní ořech

O O O N O O O N O O O O O O O, N Cr. Cr.

Czech name

buk lesní dub letní hořec žlutý srstka angrešt třezalka popenec obecný openec hluchavka polej obecná máta dobromysl obecná černohlávek obecný šalvěj luční mateřídouška kotvice plovoucí proskurník lékařský

Standard

L. L.

L is

L. L.

ulgare ulgare spp. spp. spp. spp. s la vulgaris

oma hederacea via pratensis Family and Species FAGACEAE Fagus sylvatica robur Quercus GENTIANACEAE Gentiana lutea GROSSULARIACEAE Ribes uva-crispa HYPERICACEAE Hypericum LAMIACEAE Glech Lamium Mentha pulegium Mentha Origanum v Prunel Sal Thymu LYTHRACEAE natans Trapa MALVACEAE Althaea officinal 64 K. Simkova, Z. Polesny

[35] [12, 26, 31, 35] [3, 36] [35] [10, 34] [35] [26] [3] [12, 20, 31, 35] [35] [35] [3, 26, 31] [34] [3, 17] [17] [34] [3, 35] [35] [3, 14, 26, 35] [3, 35] [35] [35] [18, 20] [3] [3] [17, 20] References

soups and vegetable dishes immature fruits raw as snack food a children’s NS soups and vegetable dishes spirits boiled flower buds fruits as a children’s snack food soups first year root eaten raw as a snack food children’s formerly used as food formerly used as food vegetable dishes, raw, snack food children’s spirits fried or used in salads, soups NS spirits ground into flour ground into flour ground into flour during famine ground into flour ground into flour ground into flour raw young leaves used in salads ground into flour during famine ground into flour during famine used raw in salads, soups and vegetable dishes Mode of use

‡

Use categories SEA (2) SEA BEVliq (2) FRU (1) VEG (1) FRU (4) VEG (1) FLO (1) SUB (1) SUB (4) SUB (1) SUB (1) VEG (3) BEVliq (1) VEG (2) (1) SEA BEVliq (6) OTHflo (2) OTHflo (1) OTHflo (4) OTHflo (2) OTHflo (1) OTHflo (1) VEG (2) OTHflo (1) OTHflo (8) VEG (2) (no. of reports)

†

Parts used NS NS fruit leaf fruit leaf flower root root tuber tuber leaf NS leaf seed seed rhizome seed seed seed leaf seed seed leaf

Folk name sléz léčivý bochníčky boží koláčky chmýří, pejří noční hvězda vstavač šírolistý divoká orchidej zaječí jetel ohníček babí ucho proso krvavé bér planý pejř vrabčí proso prosíčko bár beraní ocas hruštička hořčák kyselanda

N O O O O O O N O O O O O O O O O O O O O, N O, N Cr. Cr.

Czech name

sno hadí kořen

sléz velkokvětý sléz přehlížený sléz sléz lesní lípa vrbka úzkolistá pupalka dvouletá prstnatec májový vstavač šťavel kyselý mák vlčí jitrocel rosička krvavá ježatka kuří noha pýr plazivý zblochan vzplývavý pšeníčko rozkladité bér zelený pravý rde opletka obecná rdesno šťovík kyselý

Standard

L. (L.) P. B. (L.) P.

(L.) Scop.

(L.) Á. Löve

(Rchb.)

Delarbre

(L.) R. Br. L.

L. L. Wallr. L. L. la

(L.) Gould (L.) P. B. subsp. Viridis B. subsp. (L.) P.

L. sa

spp.

biennis

spp. spp. spp. spp. a neglecta

Family and Species Malva alcea Malv Malva Malva sylvestris Tilia ONAGRACEAE Epilobium angustifolium Oenothera ORCHIDACEAE majalis Dactylorhiza Hunt et Summerh. F. P. Orchis OXALIDACEAE Oxalis acetosel PAPAVERACEAE Papaver rhoeas PLANTAGINACEAE Plantago POACEAE Digitaria sanguinalis Echinochloa crus-galli Elymus repens Glyceria fluitans Milium effusum Setaria viridis POLYGONACEAE Bistorta officinalis Fallopia convolvulus Persicaria Rumex aceto Wild food plants of the Czech Republic 65

[20] [20] [23, 26] [2, 3, 9, 10, 15, 18, 27, 28, 29, 30, 31, 32, 35, 36] [1, 3, 36] [10, 34] [31] [35] [31] [31, 35] [3, 15, 20, 29, 35, 15] [29] [20] [3, 36] [12] [25] [3] [10] [3] [34] [6, 10, 15, 18, 25, 27, 31, 35] [36] [17, 24] [17] [5, 6, 9, 10, 17, 18, 24, 26, 31, 32] [17] [17, 20] [3] [9, 10, 17, 26, 31, 36] References

raw in salads raw in salads leafy stems chewed by children and shepherds against thirst in soups, vegetable used raw, dishes, egg dishes syrup spirits rennet substitutes seeds ground into flour during famine snack food raw as a children’s raw in salads used in vegetable dishes NS boiled for making syrups for making jams/jellies NS NS spirits raw spirits seasoning in soups during spring rennet substitutes spirits syrups eaten raw as a children’s snack food, jams/jellies dried as a seasoning added to beers NS eating raw after frosts, children’s snack food, used in fruit soups Mode of use

‡

(10) Use categories VEG (1) VEG (1) VEG (2) VEG (14) (3) BEV BEVliq (2) PRE (1) OTHflo (1) SUB (1) VEG (2) VEG (5) (1) SEA SUB (1) (2) BEV FRU (1) BEVliq (1) (1) SEA BEVliq (1) FRU (1) BEVliq (3) (8) SEA PRE (1) BEVliq (2) (1) BEV FRU (1) SEA BEVliq (2) SUB (1) FRU (6) (no. of reports)

†

m Parts used leaf leaf ste leaf seed rhizome NS leaf tuber flower fruit NS flower fruit leaf fruit rhizome rhizome fruit

Folk name sladký list sladké listí kozlík červený kuří noha, portulák brambořík evropský petrklíč aronie černá alchemilka hlohoží jahodníček kuklice husí kvítko slivoň

O O O O O O N N O O O O O O O, N Cr. Cr.

Czech name obecný

šťovík vodní šťovík kadeřavý šťovík osladič obecný zdrojovka potoční šrucha zelná brambořík nachový prvosenka jarní temnoplodec černoplodý kontryhel ostrolaločný hloh jahodník kuklík městský mochna husí trnka obecná

Standard

Mill.

(Michx.) Elliott

L. L. L.

rascens

L. L. L. L. L.

spp. spp.

Family and Species Rumex aquaticus Rumex crispus Rumex POLYPODIACEAE Polypodium vulgare PORTULACACEAE Montia fontana Portulaca oleracea PRIMULACEAE Cyclamen purpu Primula veris ROSACEAE melanocarpa Aronia Alchemilla vulgaris Crataegus Fragaria vesca Geum urbanum Potentilla anserina Prunus spinosa 66 K. Simkova, Z. Polesny

[17, 24, 31] [2, 3, 22, 34, 36] [31] 31, 30, 29, 21, 5, 6, 4, 18, 11, 32, 1, 3, 35, 36, 14, 22, 19, 9, 28, 15, 24, 13, 27, 10, 17 [17] [10, 14, 15, 17, 18, 24, 25, 31, 34] [14, 31, 35] [3, 6, 10, 12, 13, 17, 20, 22, 24, 26, 29, 31, 32, 34] [24, 29, 32] [10, 20 24, 31] [3] [1, 2, 3, 4, 5, 6, 9, 10, 12, 13, 15, 17, 18, 20, 21, 22, 24, 25, 26, 27, 28, 29, 30, 31, 32, 34, 36] [2, 3, 4, 10, 14, 17, 20, 21, 24, 25, 27, 28, 29, 31, 32, 36] [2, 10, 17, 24, 28, 36] [2, 24, 28] [20] [20, 31, 35] [6, 17, 18, 24, 25, 30, 31, 32] [17] [10, 15, 17, 24, 31] [17] [20] [35] [36] [20] [20] [3] [14, 35] References

for making wines, spirits vinegar oil from seeds fruits for making soups, chutneys, jams/jellies, preserved with sugar NS for making wines and spirits substitutes ground into coffee eaten raw as a children’s snack, for making jams/jellies juices wines NS for fruits, eaten raw, making soups juices wines and spirits vinegar NS used raw in salads children´s snack eaten raw, food, making jams/jellies juices wines and spirits NS rennet substitutes leave buds vinegar sap drunk fresh during spring sap drunk fresh during spring sap drunk fresh during spring dried fruits ground into flour Mode of use

‡

(9) Use categories BEVliq (3) OTH (5) OTHoil (1) FRU (25) (1) BEV BEVliq (3) BEVoth FRU (14) (3) BEV BEVliq (4) FRU (1) FRU (27) (16) BEV BEVliq (6) OTH (3) FRU (1) VEG (3) FRU (8) (1) BEV BEVliq (5) (1) BEV PRE (1) FLO (1) OTH (1) (1) BEV (1) BEV (1) BEV OTHflo (2) (no. of reports)

†

Parts used seed fruit seed fruit fruit fruit fruit leaf fruit stem leaf leaf bark trunk trunk trunk fruit

Folk name merhelec moruška krkonošská malina krvavec mařinka vonná mařena klenka mléč koňský kaštan

O O O O O O N O O O O O O O O, N Cr. Cr.

ruška

Czech name

růže šípková ostružiník ježiník ostružiník mo ostružiník maliník ostružiník hajní krvavec toten jeřáb svízel vonný svízel syřišťový topol vrba javor klen javor mléč javor jírovec maďal

Standard

L. L.

(L.) Scop. Hayne et Willd. Hayne et L.

L. L.

spp. spp. spp. spp. Family and Species Rosa canina Rubus caesius Rubus chamaemorus Rubus idaeus Rubus nemorosus Sanguisorba officinalis Sorbus RUBIACEAE Galium odoratum Galium verum SALICACEAE Populus Salix SAPINDACEAE Acer pseudoplatanus Acer platanoides Acer Aesculus hippocastanum Wild food plants of the Czech Republic 67

[2, 3, 22, 34, 36] [10, 34] [3, 18, 31] [34] [3] [3] [3] [35] [3, 5, 6, 8, 10, 13, 14, 17, 18, 25, 26, 27, 28, 29, 30, 31, 32, 33, 35, 37] [10, 34] [14] [28, 31] [3, 17, 20, 27, 29, 30, 31, 35] [35] [2, 3, 6, 10, 15, 17, 18, 25, 27, 30, 31, 32, 35] [22, 36] [2] [1, 2, 3, 24, 34, 36] [2] [3] References

colourings, preserved spirits used raw in salads, vegetable dishes spirits NS NS narrow spikes ground into flour during famine NS young steamed leaves used in soups, vegetable dishes, egg dishes spirits added to bread during famine rennet substitutes raw used in salads, soups and vegetable dishes ground into flour during famine seasoning in soups during spring NS wines flowers for making syrups with sugar vinegar NS Mode of use

‡

(5) Use categories BEVliq (2) VEG (3) BEVliq (1) FRU (1) FRU (1) OTHflo (1) VEG (1) VEG (20) BEVliq (2) OTHflo (1) PRE (2) VEG (8) OTHflo (1) (13) SEA (2) SEA BEVliq (1) (6) BEV FLO OTH (1) SEA (1) SEA (no. of reports)

†

Parts used NS leaf fruit fruit inflorescence leaf leaf leaf NS leaf rhizome flower NS

ge area; N – identified using comparative analysis of folk names. Folk name babí knot potočník židovská třešeň cigára jímel žihavka jarní salát baldrián

N O O O O O O O O, N O, N Cr. Cr.

Czech name

divizna rozrazil potoční mochyně židovská lilek potměchuť orobinec širokolistý jilm drsný kopřiva dvoudomá kozlíček polníček kozlík lékařský violka Standard

L. L.

(L.) Betcke

Huds. L.

spp.

spp. S – non specified Family and Species SCROPHULARIACEAE Verbascum beccabunga Veronica SOLANACEAE Physalis alkekengi Solanum dulcamara TYPHACEAE latifolia Typha ULMACEAE Ulmus glabra URTICACEAE Urtica dioica VALERIANACEAE locusta Valerianella officinalis Valeriana VIOLACEAE Viola † N * Botanical name identified using: O – obvious common universally used in a lar to added or snack a as tubers) and bulbs roots, (rhizomes, parts subterranean – SUB preserves); in or (raw fruits – FRU fried); or boiled raw, parts (aerial weeds edible and vegetable green – VEG categories: Used ‡ beverages – other BEVoth beverages; – alcoholic BEVliq beverages; – non-alcoholic BEV quantities); larger in dishes to added flowers or snack a as used nectar their ( flowers – FLO seasoning; – SEA dishes; boiled and cacao substitutes); PRE – preservatives including rennet substitutes; OTHoil oils; OTHflo flours; OTH other uses (coffee