Ethnobotanical Review of Wild Edible Plants in Spain

Blackwell Publishing LtdOxford, UKBOJBotanical Journal of the Linnean Society0024-4074The Linnean Society of London, 2006? 2006 1521 2771 Original Article

EDIBLE WILD PLANTS IN SPAIN J. TARDÍO ET AL Botanical Journal of the Linnean Society, 2006, 152, 27–71. With 2 figures

Ethnobotanical review of wild edible plants in Spain

JAVIER TARDÍO1*, MANUEL PARDO-DE-SANTAYANA2† and RAMÓN MORALES2

1Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Apdo. 127, E-28800 Alcalá de Henares, Madrid, Spain 2Real Jardín Botánico, CSIC, Plaza de Murillo 2, E-28014 Madrid, Spain

Received October 2005; accepted for publication March 2006

This paper compiles and evaluates the ethnobotanical data currently available on wild plants traditionally used for human consumption in Spain. Forty-six ethnobotanical and ethnographical sources from Spain were reviewed, together with some original unpublished ﬁeld data from several Spanish provinces. A total of 419 plant species belonging to 67 families was recorded. A list of species, plant parts used, localization and method of consumption, and harvesting time is presented. Of the seven different food categories considered, green vegetables were the largest group, followed by plants used to prepare beverages, wild fruits, and plants used for seasoning, sweets, preservatives, and other uses. Important species according to the number of reports include: Foeniculum vulgare, Rorippa nasturtium-aquaticum, Origanum vulgare, Rubus ulmifolius, Silene vulgaris, Asparagus acutifolius, and Scolymus hispanicus. We studied data on the botanical families to which the plants in the different categories belonged, overlapping between groups and distribution of uses of the different species. Many wild food plants have also been used for medicinal purposes and some are considered to be poisonous. This review highlights the rich traditional knowledge on edible plants that has remained in rural Spain. Until recently, many wild plants were used as dietary sup- plements. However, most of this knowledge survives only in the memory of the elderly, and will probably disappear in a few decades. © 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27– 71.

ADDITIONAL KEYWORDS: beverages – condiments – ethnobotany – fruits – vegetables – wild food plants.

INTRODUCTION in northern Spain has a temperate climate, including a strip of land from Galicia to the Pyrenees. The veg- With a surface area of nearly 500 000 km2, mainland etation predominantly consists of deciduous forest and Spain is located on the Iberian Peninsula in south- meadows that remain green throughout the summer. western Europe. It is a mountainous region isolated The area often known as ‘Dry Spain’ is much larger. from the rest of Europe by the Pyrenees. Its great cli- Its Mediterranean climate features a characteristic matic, geographical, and geological diversity gives rise drought period with high summer temperatures. How- to biological and ecological diversity. During the last ever, marked variations exist between different areas Ice Age, the Iberian Peninsula served as a biological in terms of annual rainfall, temperature, and duration refuge for a large number of species, and its vascular of the drought period. In general, the climate is more flora, numbering about 7000 species, is the richest in arid in the east and south of the Peninsula, becoming Europe. Many of these species are endemic to the Ibe- more continental in the centre. The vegetation is rian Peninsula or Europe. mainly evergreen forest, although mountain ranges The Spanish landscape chiefly consists of forest, contain green areas, especially at a certain altitude. scrubland, pasture land, and arable fields, and can be Spain has historically been a crossroads of civiliza- .divided into two distinct areas. So-called ‘Green Spain’ tions. Currently, it has more than 40 million inhabitants, with a cultural mosaic of different languages and *Corresponding author. E-mail: [email protected] traditions and a complex history. A thorough knowl- †Current address: Centre for Pharmacognosy and Phytother- apy, School of Pharmacy, University of London, London WC1N edge of the natural environment lives on as a result of 1AX; UK high biodiversity and ethnographical variety.

28 J. TARDÍO ET AL.

Although agricultural societies chiefly rely on role in complementing staple foods to provide a bal- domesticated plants and animals for food, whereas anced diet by supplying trace elements, vitamins, and hunters and gatherers depend on wild plants and minerals, and may do so again in the future. Their game, the tradition of consuming wild plants has not interest as a source of ‘nutraceuticals’ has been high- been erased. Some agricultural populations include lighted in recent studies (Heinrich et al., 2005; The significant quantities of forage plants in their diets Local Food-Nutraceutical Consortium, 2005). and may, in fact, exploit a greater variety of plants The aim of this study was to compile and evaluate than do some hunters and gatherers (Etkin, 1994). current available data on the wild plants traditionally Another important and often controversial point used in Spain for human food over the last 100 years. is the distinction between ‘wild’ and ‘domesticated’ Most of this information is scattered and difficult for plants. The controversy arises as a result of the many the international scientific community to access. intermediate stages between the use of wild plants and true domestication. This had led several authors MATERIAL AND METHODS to use different terms to describe the various stages along the continuum. Dufour & Wilson (1994), for After an exhaustive search in ethnobotanical and eth- instance, used the terms ‘wild’, ‘managed’, ‘cultivated’, nographical works, we constructed a database with ‘semidomesticated’, and ‘domesticated’. Thus, wild just over 3000 records on Spanish wild food plants. plants that are neither managed nor cultivated may Most of these data were from 46 bibliographical be used. At the other extreme, domesticated plants are sources, which included information gathered during genetically modified species that completely depend field work on local uses of plants. Eight of these stud- on humans for survival. A problem often arises with ies (601 records) were conducted or supervised by our species classified in the intergrading categories research group (Blanco, 1996, 1998, 2002; Blanco & (Etkin, 1994). Many wild species can occasionally be Cuadrado, 2000; Pardo-de-Santayana, 2003; San cultivated, and some cultivated plants that are not Miguel, 2004; Blanco & Diez, 2005; Tardío, Pascual & completely domesticated sometimes grow as feral spe- Morales, 2005). Some of our original unpublished field cies. Furthermore, following Harlan (1975), a range of data were also included from several Spanish prov- morphological differentiation may be observed in the inces (81 records). All the information compiled in this plants themselves ‘from forms identical to wild races work therefore refers to wild plants used in folk cul- to fully domesticated races’. Thus, in many cases, it is ture at least during the last 50–100 years. An analo- almost impossible to distinguish wild forms of a cer- gous methodology was recently adopted in a review of tain species from cultivated ones. For all these rea- wild food plants traditionally consumed in Italy (Pic- sons, some authors prefer the terms ‘noncrop food’ chi & Pieroni, 2005). (Bonet & Vallès, 2002) and ‘noncultivated’ (Pieroni Table 1 indicates the list of sources consulted, each et al., 2005) plants to the more common term ‘wild’ with a reference number (RN), also used in the Appen- food plants. dix. Almost all of the literature sources were primary An increasing interest in wild edible plants, even in ethnobotanical sources, except for four: the numbers modern societies, has led to many local ethnobotanical 37 (Font Quer, 1990) and 44 (Rivera & Obón, 1991) studies (e.g. Turner, 1975; Pieroni, 1999; Crowe, 2001; were books about Spanish medicinal plants and useful Bonet & Vallès, 2002; Pieroni et al., 2002; Tardío, Pas- plants, respectively, which included some primary eth- cual & Morales, 2002; Arenas, 2003; Ogoye-Ndegwa & nobotanical references; numbers 38 (González Turmo, Aagaard-Hansen, 2003; Van den Eyden, Cueva & 1997) and 39 (Barandiarán & Manterola, 1990) were Cabrera, 2003; Ertug, 2004; Ogle et al., 2004). This ethnographical studies about traditional food in vari- topic is relevant at the moment, as biodiversity con- ous Spanish provinces in which no recent ethnobotan- servation and its links with nutrition and human ical data were available. For our original and health is the subject of a recent cross-cutting initiative unpublished ethnobotanical data, the reference num- by the Convention on Biological Diversity (CBD, ber ‘00’ was used. The number of the herbarium 2005). As the relevant documents state, although only voucher was included in the Appendix only for those three crops provide around 50% of human energy species not previously reported. These vouchers were intake, some 10 000 species are used, or have been deposited at IMIDRA (Madrid Institute for Agricul- used, for food. Wild sources of food, in general, remain tural Research) and the Herbarium of the Real Jardín particularly important for the poor and landless, and Botánico (MA). are especially important during times of famine or The research areas for each bibliographical refer- conflict when normal food supply mechanisms are dis- ence, as well as the provinces or regions in which they rupted and local or displaced populations have limited were located in Spain, are also given in Table 1. The access to other kinds of food. However, even under nor- database contains data from nearly all 17 Spanish mal conditions, wild plants have played an important political regions (no data were available from La Rioja

EDIBLE WILD PLANTS IN SPAIN 29 5 4 46 40 32 46 74 24 29 54 52 19 17 16 69 17 74 95 69 45 63 79 32 84 54 32 35 No. of No. species 122 atabase Córdoba (Co) Guadalajara (Gu) Córdoba (Co) Ávila (Av) Córdoba (Co) Barcelona (B) Guadalquivir Guadalquivir Alt Empordà Gerona (Ge) (1997) Cabo de Gata Almería (Al) (1994) La Manchuela Albacete (Ab) . . et al et al (2000) Whole province Albacete (Ab) (2002) Les Guilleries Barcelona-Gerona (B-Ge) 51 (2004) de los Ojos Villarrubia Ciudad Real (CR) (1998) Carcabuey (2005) Whole province Madrid (M) . . . (1998)Alcaraz Sierra de Segura y (2001) Albacete (Ab) Nacional de Cabañeros Parque (CR-To) Ciudad Real-Toledo 57 (1987) Pirineo Aragonés Huesca (Hu) . . . . . et al et al et al et al et al et al et al et al References consulted, with their reference number (RN), research area, and number of species from each source included in the d with their reference number (RN), research area, References consulted, erde ajardo Estrella (1995)Tiemblo El Ríos & Martínez (2003) Sierra Mariola (A-V) Alicante-Valencia Martínez Lirola López Sáez & Martín Sánchez (1999)Tiétar del Valle Ávila (Av) López Sáez (2002) (2002)Vallès Bonet & Montseny Tiétar del Valle Ávila (Av) Sánchez López able 1. 6 3F 2V 4 7 8 9 5 1 19 Triano 18(1993) Casana del Vega Campiña y Subbética, 1516 Blanco (2002) Verde Toledo Montes de (CR-To) Ciudad Real-Toledo 35 2021 (1990) González-Tejero 22 Gil Pinilla (1995) Villar Whole province Cantalojas Granada (Gr) 17(1993) Galán del Vega Sierra Norte y Pedroches, 2324 & Sanz (1993) Ferrández 25 Ocaña (2000) Fernández 26 Mesa (1996)27 Guzmán (1997)28 Muntané (1994)29 Blanco (1996) Comarca de Monzón Tardío Sierra de Cazorla Whole province Sierra de Mágina La Cerdanya Sierra de El Caurel Huesca (Hu) (J) Jaén (J) Jaén (J) Jaén Lugo (Lu) Lérida-Gerona (L-Ge) 1213 Blanco & Cuadrado (2000)14 Mulet (1991) Arauzo Fuenlabrada de los Montes Whole province Badajoz (Ba) Castellón (Cs) T 1011 Bonet (1993) Parada Tenes del Vall Barcelona (B) RN Reference cited Research area Province(s) or region (code) 30 Rabal (2000) Pacheco Torre Murcia (Mu)

30 J. TARDÍO ET AL. 61 26 76 27 23 24 23 40 51 53 91 54 31 77 36 15 24 No. of No. species alencia (P), Tarragona (T), Teruel (Te), Mallorca (Te), Teruel (T), Tarragona alencia (P), Córdoba (Co), Granada (Gr), Ibiza (Ib), Jaén (J), Jaén Ibiza (Ib), Granada (Gr), Córdoba (Co), Murcia (Mu), Menoría (Mn), Mallorca (PM), Islas Baleares (PM), (V); Valencia (Na), Navarra Galicia (GAL) P Cataluña Andalucía (AND), Menorca (Mn), (PM), (CVL) Valenciana Comunidad (CAT), (Na), País Vasco (PV) Vasco País (Na), Cuenca (Cu), Guadalajara (Gu), Granada (Gr), Guadalajara (Gu), Cuenca (Cu), (To), Toledo Soria (So), (P), Palencia Madrid (M), Zaragoza (Z) Zamora (Za), alencia (V) Albacete (Ab), Álava (Vi), Almería (A), Cádiz (Ca), Almería (A), (Vi), Álava Albacete (Ab), V Ávila (Av), Barcelona (B), Granada (Gr), Lérida (L), Lérida (L), Granada (Gr), Barcelona (B), Ávila (Av), Galicia (GAL) plants in Spain) plants in Spain) Whole province Albacete (Ab) (2004) Galicia . et al (2003) Serranía de Cuenca Cuenca (Cu) . (2004) Whole province Albacete (Ab) . et al et al Continued

able 1. 46 Rivera 45 González-Hernández 4344 Oltra (1998) Rivera & Obón (1991) Several Spanish regions (useful Quatretonda (V) Valencia 3839Turmo (1997) González Barandiarán & Manterola (1991)40 b) 2004a, (2001; Pellicer ‘Navarra’ and Vasco’ ‘País ‘Andalucía’ West Valenciana’‘Comunidad Central regions of Alicante (A) Navarra (Bi), Vizcaya (Vi), Álava Guipúzcoa (SS), Cádiz (Ca) Sevilla (Se), Huelva (H), 22 3233 San Miguel (2004)34 Lastra (2003)35 (2003) Pardo-de-Santayana 36 Granzow de la Cerda (1993)37 Blanco (1998) Quer (1990) Font Comarca de Campoo Whole province Concejo de Piloña Picos de Europa Several Spanish regions (medicinal Whole province Cantabria (S) Asturias (O) Salamanca (Sa) Asturias-Cantabria-León (O-S-Le) Segovia (Sg) 36 T 31 Obón & Rivera (1991) Whole province Murcia (Mu) RN Reference cited Research area Province(s) or region (code) 00communications Personal regionsSpanish Several Cantabria (S), Cáceres (Cc), Badajoz (Ba), Ávila (Av), 4142 Blanco & Diez (2005) Verde Comarca de Sanabria Zamora (Za)

EDIBLE WILD PLANTS IN SPAIN 31 and Canary Islands) and from 42 of the 50 provinces. seven surveyed only one municipality, a few (nine) The codes used for the Spanish provinces were the considered the whole province, four focused on several same as those used in Flora Iberica (Castroviejo et al., provinces, and only two reviewed the entire country. 1986–2005), and can be located on the map in As a result of this heterogeneity, a number of records Figure 1. in the database do not refer to any particular province, Finally, the last column in Table 1 lists the number but to an entire political region. Secondly, most studies of wild food species in the database for each research (30) were general ethnobotanical surveys that area and source. In reference numbers 3, 42, and 46, included all the useful plants in the region, eight dealt this was not the total number of species cited because with medicinal plants, and only ﬁve studied wild food these studies were partially based on some of the plants. One of the latter studies was carried out by our preceding references from the same province. Only group (Tardío et al., 2005) over a 4-year period in the novelties (new species consumed or new areas of con- province of Madrid (central Spain). sumption in the province) were included. It is important to note the heterogeneity of the bibliographical sources. Firstly, with regard to the geo- WILD SPECIES? graphical range, most (20) focused on a ‘comarca’, a As with many other authors (e.g. Fleischhauer, 2003; Spanish term referring to an area with a number of Ertug, 2004; Ogle et al., 2004), we use the classical municipalities having a common historical, geograph- term ‘wild’ in this paper to refer to noncultivated ical, and cultural background; sometimes they occur plants gathered in the ﬁeld. within more than one political province. Five sources Although most wild species used for food are native included several ‘comarcas’ from the same province, plants, introduced species that are now feral were also

0° N PAÍS VASCO (PV) O WE Lu Bi C ASTURIASAsturias Lugo CANTABRIACantabria Vizcaya SS La Coruña S Guipúzcoa S GALICIA (GAL) Le Álava Pontevedra Vi Na Po León NAVARRANavarra Or CASTILLA Y LEÓN (CYL) Bu LALa RIOJA Rioja Hu Gerona P Burgos L Orense Lo Huesca Ge Palencia Lérida Za B Zamora Va So Z Barcelona Valladolid Soria Zaragoza CATALUÑA (CAT) Sg T Segovia ARAGÓN (ARA) Tarragona Sa Gu Te Salamanca Guadalajara Av M Teruel Ávila MADRIDMadrid Cs 40° Castellón Cu Mn Cc To PM Cuenca Menorca Cáceres Toledo COMUNIDAD Mallorca CASTILLA-LA MANCHA (CLM) V VALENCIANA (CVL) Mll Valencia EXTREMADURA (EX) CR Ab Ib Ba Ciudad Real Albacete Badajoz Alicante Ibiza A ISLAS BALEARES (PM) Co J Mu Córdoba Jaén MURCIAMurcia H Huelva Se ANDALUCÍA (AND) Sevilla Gr Al Ma Granada Almería Málaga Ca Cádiz

Figure 1. Location of the Iberian Peninsula and most of the Spanish provinces and regions (except for the Canary Islands).

32 J. TARDÍO ET AL. considered. Some allochthonous plants occasionally For sources 37 (Font Quer, 1990) and 44 (Rivera & cultivated in gardens are often gathered from the wild Obón, 1991), only uses referring to a particular region as native species, e.g. Opuntia maxima, Arundo were accepted, avoiding generic references, such as donax, Robinia pseudoacacia, Prunus domestica, ‘are edible’, when it was not clearly stated whether Prunus cerasus, Mespilus germanica, Chenopodium people from that region actually gathered and con- ambrosioides, Bidens aurea, Coriandrum sativum, sumed the plants. Occasionally, some bibliographical Helianthus tuberosus, and Asparagus officinalis. sources for a specific region provided a few data about It is sometimes hard to distinguish in the biblio- the consumption of edible plants in other areas. When- graphical sources whether a particular food plant ever they were unpublished in other sources, such comes from wild or cultivated specimens. Some spe- sources were included in the Appendix, e.g. Ca (26), cies, such as Laurus nobilis, Corylus avellana, Tilia CR (12), Gr (5), and Z (23). platyphyllos, Prunus avium, Celtis australis, Sorbus In all cases, we included only data that appeared to domestica, Castanea sativa, Carum carvi, and Ros- be completely reliable based on our own experience in marinus officinalis, are only native to certain regions field ethnobotanical studies on wild food (Pardo-de- of Spain, although they are cultivated throughout the Santayana, 2003; Tardío et al., 2005). country. In some cases, wild forms and cultivars grow together in many areas of the country, e.g. Matricaria recutita, Borago officinalis, Melissa officinalis, Vicia CATEGORIES sativa, and Medicago sativa. Such plants were only Seven categories of food uses based on folk perceptions considered if known to be feral and they could be gath- were established to classify wild food plants. Plants ered from the wild. whose leaves, stems, or even unripe fruits or seeds were consumed were placed in the category of ‘vegetables’ (VEG) or ‘greens’ or ‘green vegetables’. Only QUANTIFICATION AND RELIABILITY OF INFORMATION fruits or seeds consumed when ripe were considered as The number of sources that mentioned each species wild fruits (FRU). Other plants were used for making was considered to evaluate its relative importance. beverages (BEV), such as home-made liqueurs or The great variability of the sources consulted meant other alcoholic drinks (BEVliq), herbal teas used in that the frequency of citation (number of informants general as a digestive (BEVher), and other beverages that mentioned each use) for every species could not such as coffee substitutes or chocolate aromatizers be taken into account as such data were not available (BEVoth). In many cases, especially herbal teas and for many of them. A consideration of the frequency of liqueurs, the plants were used as both food and med- citation would have enabled us to give greater weight icine. We only included species that were consumed to to those species more frequently used in a particular help improve digestion after a large meal or as a tasty region. Therefore, we gave equal weight to the use of a beverage, excluding plants used only to treat stomach- species regardless of the number of people who cited it ache. Plants used for seasoning (SEA) and as preser- in a certain work. In our opinion, this is not a major vatives (PRE), including to curdle milk (PREcur), handicap in most cases, as many of the plant species were also considered. Sweets included plants whose frequently consumed in one region were also com- flowers (SWEflw) or subterranean organs (SWEsub) monly consumed at least in neighbouring regions. were eaten for their sweet flavour. This category also Thus, those highly appreciated species will still show a included some plants whose exudates were consumed greater number of citations. This is the case for Silene (SWEexu), such as species whose latex was used as vulgaris, Scolymus hispanicus, and Asparagus acuti- chewing gum. Finally, there was a category for folius, three of the species most used for food in the other food uses, such as oils (OTHoil), flours (OTHflo), whole country. Some other species were only con- and pickles (OTHpic). sumed in a small area. In these cases, whenever pos- sible, the frequency of citation in the original study was taken into account in order to decide whether or TAXONOMY not to include a new reference in the database. A new Several works were followed for taxonomy and plant species was only incorporated when its food use had nomenclature: Flora Iberica (Castroviejo et al., been mentioned by more than two or three informants. 1986–2005) for families included therein, and Flora For example, Molopospermum peloponnesiacum, of Europaea (Tutin et al., 1964–1980) for the remaining the Apiaceae, grows in the central and eastern families, except for the genus Matricaria (Bremer & Pyrenees and is used as a vegetable in some moun- Humphries, 1993) and for the Lamiaceae. In the latter tainous villages of Catalonia. Single citations for the family, the criterion of one of the authors (Ramón consumption of some species were also considered Morales), which will be included in Volume XII of when that use already existed in similar species. Flora Iberica, was followed.

EDIBLE WILD PLANTS IN SPAIN 33

RESULTS AND DISCUSSION and Silene vulgaris (36), Asparagus acutifolius (33), Mentha pulegium (31), Prunus spinosa and Rosmari- The Appendix shows all the wild species used for food nus officinalis (30), Arbutus unedo and Malva purposes in Spain, alphabetically ordered by families. sylvestris (28), Scolymus hispanicus (27), Matricaria The species marked with an asterisk (*) were not men- recutita (26), Cichorium intybus (23), Crataegus tioned as edible in internationally well-known data- monogyna, Portulaca oleracea, and Quercus ilex (22), bases of useful plants, such as PFAF (2005), SEPASAL Jasonia glutinosa and Thymus vulgaris (21), and Thy- (2005), and GRIN (2005), or in other comprehensive mus zygis, Thymus mastichina, Glycyrrhiza glabra, compilations that deal with the wild food plants of and Castanea sativa (20). Most were included in dif- Europe (Couplan, 1989; Rivera & Obón, 1991; Fleis- ferent usage groups. Foeniculum vulgare, for instance, chhauer, 2003; Picchi & Pieroni, 2005). The Appendix appeared in five categories. also includes some local names, the category of use, Figure 2 indicates the botanical families to which and the number of reports for each one, the provinces the main groups of wild food plants consumed in Spain in which these uses were recorded and the reference belong. Almost one-third of the vegetables belonged number of the literature source. Finally, the part(s) to the Asteraceae family, whereas wild fruits were used, the mode of consumption, and the collecting sea- mainly Rosaceae, and plants used for beverages and son(s) are specified. Note that, in this study, the unit of seasonings belonged mostly to the Lamiaceae. The citation is the report, i.e. the citation of a wild food Asteraceae family was also very important for prepar- plant species in a literature source (or unpublished ing beverages, Fagaceae for fruits, and Apiaceae for field data) from a particular area. seasoning. Most of the plants consumed were autochthonous OVERALL RESULTS species. Many were cosmopolitan plants, such as Four hundred and nineteen species belonging to 67 Montia fontana, Urtica dioica, and Capsella bursa- families were recorded, accounting for 6% of the Ibe- pastoris, or widely distributed species, such as Lactula rian flora. serriola and Eryngium campestre. Some Iberian Of the seven different food categories considered, endemics were also included, such as Thymus mas- green vegetables formed the largest group (49% of spe- tichina, Rubus castellarnaui, Fritillaria lusitanica, cies), followed closely by plants used to prepare bev- and Sonchus crassifolius, and also local endemics, erages (31%). Wild fruits and sweets each represented such as Artemisia granatensis, Thymus serpylloides, 16%, whereas plants used for seasoning accounted for and Sideritis glacialis only from Sierra Nevada, near 14% of species. Plants used as preservatives repre- Granada, Saxifraga vayredana from Montseny, near sented 6% and, finally, the group of other uses Barcelona, and Thymus piperella only from southern included 5% of species. Some species were included in Valencia and nearby areas. Other species, such as Pru- more than one category. Therefore, the total number of nus cerasus, Chenopodium ambrosioides, and Arundo plants and their related uses was 570, higher than the donax, were allochthonous plants that now grow feral number of species (419). in Spain. There was an overlapping of species in nearly all categories, but mostly between beverages and seasonings and between wild fruits and beverages. Roughly COMPARISON WITH INTERNATIONAL DATABASES AND 63% of the species used for seasoning were aromatic COMPREHENSIVE STUDIES plants that were also used for making beverages, espe- Three hundred of the species listed in the Appendix cially herbal teas (49%). Thirty-five per cent of wild were reported as edible in the databases and compre- fruits were also used for beverages, especially for mak- hensive works consulted, although sometimes the ing liqueurs (30%). parts of the plants or consumption were different. Most species (65%) were very sparsely represented Carthamus lanatus, for instance, mentioned for the oil (less than five reports), 18% were sparsely represented obtained from its seeds (Couplan, 1989; PFAF, 2005), (five to nine reports), 12% were well represented (10– is eaten as a green vegetable in Spain. More than one- 19 reports), and only just over 5% of the species could quarter of the species (119) were not reported as edi- be considered to be very well represented (more than ble. However, species from the same genus were often 20 reports). If the geographical distribution of the uses found in these sources, e.g. some species of the genera was considered, e.g. the number of provinces in which Conopodium, Carduus, Chamaemelum, Satureja, and each wild plant was reported, similar results were Thymus. obtained. Considering all food uses, the most impor- The plants marked with an asterisk include many tant species according to the number of reports were: species exclusive to the Iberian Peninsula or nearby Foeniculum vulgare (49), Origanum vulgare (38), Ror- countries (e.g. Sonchus crassifolius, Thymus orospeda- ippa nasturtium-aquaticum (37), Rubus ulmifolius nus, Jasonia glutinosa, and Rumex induratus). Some,

Vegetables Wild fruits

Asteraceae 32% Polygonaceae 34% Liliaceae Rosaceae 35% Brassicaceae 42% Fagaceae Fabaceae Ericaceae Apiaceae Grossulariaceae Rosaceae Others 7% Others 5% 5% 5% 6% 6% 5% 6% 12%

Beverages Seasoning

24% 17% Lamiaceae Lamiaceae Asteraceae Apiaceae 3% Rosaceae Liliaceae 35% 3% Apiaceae Asteraceae 3% Fabaceae 3% 52% Polygonaceae 4% Rutaceae Cupressaceae 4% Others 8% Others

12% 14% 18%

Figure 2. Botanical families with the greater number of species cited for the major food categories. such as Artemisia granatensis and Santolina oblongi- harvesting time lasts for several seasons because of folia, are narrow-range endemics. The list also the great climatic diversity amongst Spain’s various includes more common species that are only used for regions resulting from the range of latitude and food purposes in certain places (Inula salicina). Many altitude. of these taxa were mentioned in one or two sources, Most vegetables, fruits, and sweets were consumed and only ﬁve species had more than seven citations fresh, and the harvesting and consumption times (Jasonia glutinosa, Rumex induratus, Satureja obo- coincided. Sometimes simple preservation techniques vata, Mantisalca salmantica, and Teucrium capi- were used to make food available throughout the year. tatum). These species are widely and exclusively used For instance, plants used for seasoning and for herbal in Spain, and therefore could be considered as ‘typical teas were dried and some wild fruits were picked to Spanish wild edibles’. A large number of the species make jam (blackberries or raspberries) or for drying with an asterisk were consumed as sweets or bever- (hazelnuts). ages. The former category has often been ignored in In general, most species used as vegetables were col- comprehensive works about wild food plants in spite of lected in spring, but the exact time varied depending its importance in children’s diets. The latter category on the region and sometimes on the year. In warmer is sometimes not considered in food surveys and may areas, especially in the lowlands of the south and east, therefore be over-represented on the list. Finally, over wild vegetables could be harvested in winter, whereas, 30 green vegetables, such as Carduncellus dianius in colder and mountainous areas, harvesting could and Salvia argentea, were consumed very locally. take place until summer. Wild fruits were mainly harvested at the end of the summer and in autumn. Plants used for seasoning HARVESTING AND CONSUMPTION TIME were usually gathered when they were at their period The Appendix also shows the harvesting season of of peak growth, generally in spring, although they each species for each food usage. In some cases, the were not necessarily picked when in bloom. However,

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 35 species used for making herbal liqueurs or teas were sometimes to different stews with vegetables, collected at the flowering stage, usually in spring and legumes, or rice (‘potaje de habichuelas’, ‘trigo’, ‘olla summer. gitana’, ‘cocido’, ‘potaje’, ‘ensalada de matas’) and soups. The consumption of F. vulgare as a stewed green vegetable seems to be more common in gypsy GREEN VEGETABLES communities (Pardo-de-Santayana, 2003). Scandix Although the Asteraceae showed the greatest number australis, another species with an aniseed flavour, is of species used as green vegetables in Spain, Rorippa also used raw as a snack, although is less widely used nasturtium-aquaticum (Brassicaceae, watercress) was than fennel. the species whose consumption was cited most often Although not so common as Asparagus acutifolius, (37 reports). The tender leaves and stems of this wide- the young shoots of two climbing and toxic species, spread aquatic plant are consumed in a similar man- Bryonia dioica and Tamus communis, are eaten and ner as in other regions of the world (Facciola, 2001), popularly thought to be wild asparagus. They are mainly raw in salads and also sometimes in stews and consumed in the same way and have similar names soups. (variations of ‘espárragos’), perhaps as a reminder of After watercress, the most cited species were Silene their ancient medicinal use, cited by Dioscorides in vulgaris (36), Asparagus acutifolius (33), and Scoly- the 1st century AD (Laguna, 1555). Bryonia dioica is mus hispanicus (27), all chiefly consumed stewed. The also similarly used in Italy (Pieroni, 1999), whereas tender leaves and stems of the first species, known as Tamus communis is consumed in France, Italy, and ‘colleja’, are eaten in many parts of Spain, mainly in Turkey (Couplan, 1989; Guarrera, 2003; Ertug, omelettes or with scrambled eggs, and also as a gar- 2004). nish for ‘potaje’, a typical Spanish dish often consumed As stated in the ‘Material and Methods’ section, during Lent. The use of this species has also been unripe fruits or seeds eaten raw as a snack were also reported in other Mediterranean countries (Couplan, included in the category of green vegetables. The con- 1989; Cerne, 1992; Arcidiacono, Pavone & Salmeri, sumption of unripe fruits of Malva sylvestris (mallow), 1996; Ertug, 2000; Marco et al., 2003; Picchi & called ‘panecillos’ (little bread), was once widespread Pieroni, 2005). in Spain, especially amongst children. The tender The young shoots of the widespread Asparagus leaves and stems of this mallow and of other species of acutifolius, ‘espárrago triguero’, are also eaten in the same genus are also eaten stewed, although this omelettes. Some other species of this genus, with a practice is not so common nowadays and virtually lim- limited geographical distribution, were also har- ited to Andalusia. However, in ancient times, mallow vested, e.g. A. aphyllus, A. albus, A. stipularis, and was considered to be a medicinal vegetable, often A. officinalis; the latter is cultivated and sometimes consumed after boiling, as stated by Theophrastus feral in wet sites. (Teofrasto, 1988) and Dioscorides (Laguna, 1555). This The peeled basal leaves of Scolymus hispanicus are custom still exists, at least in Italy (Picchi & Pieroni, traditionally boiled and then fried lightly in olive oil 2005), Morocco (Font Quer, 1990; Tanji & Nassif, with garlic to be served as a garnish for ‘cocido’, 1995), and Turkey (Ertug, 2004). another traditional Spanish dish. They are also con- We have included in the same group ‘raw consump- sumed lightly fried with garlic and cured ham and tion as a snack’, the unripe fruits of several species of sometimes with hard-boiled or scrambled eggs. This Erodium, immature seeds of several Fabaceae, such as species is also appreciated in other Mediterranean Vicia villosa, Vicia lutea, and Lathyrus cicera, and the countries, such as Portugal (Barão & Soveral, 2004), undeveloped seeds of Pinus pinea. The consumption of France (Couplan, 1989), Morocco (Tanji & Nassif, peeled young shoots of Rubus ulmifolius is quite com- 1995), Italy (Picchi & Pieroni, 2005), and Turkey mon (16 reports), and sometimes various species of (Ertug, 2004). Another species of the same genus, Rosa. S. maculatus, coexists with the former in some warm The fact that, in three provinces of south-eastern areas of southern Spain. This species is probably used Spain, people consume a mix of different wild species in the same way as S. hispanicus in some provinces of in a vegetable stew (Martínez-Lirola, González-Tejero Andalusia, as they look quite similar when collected, & Molero, 1997; Oltra, 1998; Verde, Rivera & Obón, although there was only one citation for this species 1998), similar to that cited for north-eastern Italy by from Jaén (Fernández Ocaña, 2000). Pieroni (1999), is also remarkable. In the Autonomous As stated above, the most cited species for all food Region of ‘Comunidad Valenciana’ (east of Spain), uses was Foeniculum vulgare (fennel). Its tender mixed wild greens are sometimes included in a kind of leaves and stems, with a characteristic aniseed fla- vegetable pie. The varied recipes are known as vour, are commonly used as a vegetable (25 reports). ‘minxos’, ‘pastissets’, or ‘coquetes’ (Mulet, 1991; Oltra, They are eaten raw as a snack, added to salads and 1998; Pellicer, 2001; Pellicer, 2004a).

WILD FRUITS are Matricaria recutita (26 reports), Mentha The most popular wild fruits in Spain are those from pulegium (25), and Jasonia glutinosa (21), largely Rubus ulmifolius (34 reports), a species widely distrib- prepared as herbal teas, and Prunus spinosa (24), uted over the Iberian Peninsula. They are usually Prunus cerasus (14), and Arbutus unedo (13), used to eaten raw, but also sometimes used for home- make liqueurs. made jam. Other species of the same genus with a Nowadays, infusions of Matricaria recutita (chamo- much narrower distribution, such as R. caesius, mile, ‘manzanilla’) or Mentha pulegium (pennyroyal, R. castellarnaui, and R. lainzii, are also consumed. ‘poleo’) are commonly drunk as simple beverages, The second most quoted species for its fruits is although in the recent past they were mostly used for Arbutus unedo (26 reports), which occurs in Mediter- their medicinal properties (Pardo-de-Santayana, ranean areas and some northern parts of Spain. The Blanco & Morales, 2005). Nowadays, they are avail- fruits are consumed raw as a dessert, in jams, and in able in tea bags at markets or bars, whereas Jasonia liqueurs (see below). glutinosa (rock tea, ‘té de roca’), also a very popular Quercus ilex ssp. ballota (22 reports) is widespread herbal tea in many parts of eastern Spain (Pardo-de- in Spain’s Mediterranean regions, and was very Santayana & Morales, 2004), is only sold in a few local important in the past, especially in times of scarcity. markets or herbal shops. Its fruits (acorns, ‘bellotas’) were usually consumed ‘Pacharán’ is one of the most popular liqueurs in raw, or sometimes boiled or roasted to make them Spain. Made at home as well as commercially pro- sweeter. Occasionally, they were roasted and ground duced, it is prepared by soaking Prunus spinosa fruits as a coffee substitute. Some recent references (Triano in anisette with a few coffee grains and a piece of cin- et al., 1998; Blanco & Cuadrado, 2000; Fernández namon stick. Other Rosaceae fruits, such as Prunus Ocaña, 2000) still mention that, in times of scarcity, cerasus, Prunus avium, Rubus ulmifolius, and Malus acorns were ground into flour for bread or other sylvestris, are used in a similar way to make liqueurs. dishes, following the practice of the early inhabitants A very popular liqueur in Catalonia is ‘ratafia’, a of the Iberian Peninsula, mentioned by Pliny, the home-brewed herbal spirit made from unripe walnuts Elder, and Estrabo in the 1st century AD (García y Bel- (Juglans regia L.) and up to 95 aromatic or medicinal lido, 1968, 1978). This has also been recorded from plant species macerated in anisette or brandy (Bonet archaeological evidence from Neolithic times (Buxó, et al., 1999; Bonet & Vallès, 2002). The Appendix lists 1997; Pereira & García Gómez, 2002). only the most frequently cited species. Other species whose fruits are also consumed to a In the Autonomous Region of Comunidad Valenci- certain extent grow only in regions of higher rainfall, ana (Castellón, Valencia, and Alicante), the herbal e.g. Castanea sativa (18 reports), Fragaria vesca (16), beverage ‘herbero’ or ‘herberet’ (Ríos & Martínez, Corylus avellana (15), Prunus avium (13), and Malus 2003) is prepared by macerating in liquor or anisette sylvestris (12). Although more common in northern several (8–23) aromatic species. In addition to several regions, they also grow in mountainous areas in the plants of the Lamiaceae, such as Rosmarinus officina- centre and south of the Peninsula. Some species, such lis, Thymus vulgaris, Sideritis hirsuta, Sideritis as Malus sylvestris and Prunus spinosa, whose fruits angustifolia, Salvia lavandulifolia, and Micromeria are often unpalatable when eaten raw, were stored for fruticosa, Dictamnus hispanicus is an important spe- several months in hay or grain to sweeten them. They cies for most of these recipes. A similar liqueur, called were eaten in winter when fresh fruit was not as easily ‘gitam’, is made in Castellón, but only with the latter available as it is today. Nuts, such as chestnuts and species (Mulet, 1991). In Jaén (Andalusia), an alco- hazelnuts, both of which are also cultivated, were also holic drink known as ‘risol’ is prepared with coffee stored in winter. grains and some aromatic plants, such as Matricaria Although the fruits of Crataegus monogyna were recutita, Melissa officinalis, and Thymus mastichina, commonly consumed in the past (22 reports), espe- macerated either in anisette or in alcohol (Mesa, 1996; cially by children in times of shortage, this custom is Guzmán, 1997). rare nowadays. The same could be said of many other This category also includes other plants used for species, such us Sorbus aria, Rosa spp. and Arctosta- making other beverages, such as coffee substitutes, phylos uva-ursi. commonly employed in the period of shortage after the Spanish Civil War (1936–1939). One of the most used was Cichorium intybus, whose roasted roots (Guzmán, BEVERAGES 1997; Triano et al., 1998; Fernández Ocaña, 2000; Most of the plants used for making beverages are Bonet & Vallès, 2002) or dry leaves (Tardío et al., 2005) aromatic species, mainly belonging to the Lami- were boiled. The dry stems of Taraxacum officinale aceae and Asteraceae families. The most remark- (Guzmán, 1997), the leaves and stems of Helianthe- able of them, with the highest number of reports, mum syriacum (Verde et al., 1998), and the fruits of

Quercus ilex ssp. ballota (Ferrández & Sanz, 1993; Tar- species (E. characias, E. helioscopia, E. nicaeensis, dío et al., 2005) and Ceratonia siliqua (Obón & Rivera, and E. segetalis) was used by shepherds to make curd, 1991; Rabal, 2000) were also used in the same way. adding a few drops into hot milk whilst stirring.

SEASONING SWEETS Of the plants most frequently used for seasoning are The most frequently quoted species in this category is many species of the Lamiaceae, such as Origanum Glycyrrhiza glabra (19 reports). In the past, its roots vulgare (36 reports), Rosmarinus officinalis (24), sev- were a very popular children’s sweet, and were even eral species of the genus Thymus, e.g. T. zygis (19), sold in cities. The sweet roots of Trifolium alpinum T. vulgaris (19), and T. mastichina (16), some species (five reports), with similar local names and belonging of the genus Mentha, such as M. spicata (13), and a to the same family, were also particularly consumed few species from the genus Satureja, e.g. Satureja by children in some mountainous villages of the Cant- obovata (13), Satureja intricata (8), and Satureja abrian and Pyrenean ranges. montana (7). Other species frequently utilized as Other species whose underground organs were seasoning are Foeniculum vulgare (32, Apiaceae), eaten mainly by children are: Conopodium majus Laurus nobilis (14, Lauraceae), and Allium ampelo- (six reports) and other species (C. marianum, prasum (8, Liliaceae). C. pyrenaeum, C. subcarneum, and C. thalictrifolium), Two major rural activities involving plants as sea- Bunium macuca (three), Merendera montana (six), soning are the preparation of olives in brine and the and Romulea bulbocodium (three). The consumption preservation of pig products for home use after slaugh- of the tubers of Lathyrus tuberosus is uncommon in ter. The many different ways of seasoning olives may Spain. Although this weed is used and well known in involve a variety of aromatic plants. Foeniculum vul- other European countries, such as France and the gare and several species of the genera Thymus and Netherlands (Couplan, 1989), and it grows in several Satureja are some of the most commonly used. For provinces in the north and north-east of Spain, the seasoning pork, Origanum vulgare has been widely tubers were only consumed in the north of Palencia used, mainly in ‘chorizo’ (spicy dry pork sausage), province. Growing as a weed in cereal crops, tubers ‘morcillas’ (black pudding), etc. were collected when they reached the surface as the soil was being prepared for sowing. Children also ate, chewed, or sucked as a sweet the PRESERVATIVES flowers of many plants belonging to different families. It is well known that many plants used for seasoning One of the most commonly sought species for this rea- also have preserving properties. However, only plants son was Robinia pseudoacacia (eight reports), a natu- mentioned by people as preservatives have been ralized North American tree whose flowers, called ‘pan included in this category, e.g. Arbutus unedo, Pistacia y quesillo’ (bread and cheese), were eaten raw as a lentiscus, and Ceratonia siliqua, whose stems and snack. The flowers of many other species, such as leaves are used for hardening olives. Other species are Cytinus hypocistis (five), Echium plantagineum (four), used for preserving dried figs (Foeniculum vulgare) Trifolium pratense (three), and Anchusa azurea and raisins (Artemisia campestris and Dittrichia gra- (three), were commonly sucked by children to reach veolens), where the fruits are left in an aqueous infu- their sweet nectar. sion of these plants before being dried. Finally, the latex or sweet secretions from other spe- In warm weather, hunters prevent rabbits and cies were consumed. One of the most frequently cited hares from rotting by removing their viscera and is the raw consumption of a sugary exudate from inserting wild plants such as Retama sphaerocarpa. Cistus ladanifer (manna, called ‘mángala’ or ‘miel de This is probably the origin of some game recipes jara’) in western Spain. In addition, although not so where, once skinned and gutted, the animal is left common, the milky latex of the roots of Andryala ragu- overnight in the open air marinating with aromatic sina and the sap of Prunus avium were used as chew- plants, such as Satureja obovata, in its cavity before it ing gum. is stewed the following day (Verde et al., 1998). Other examples of preservatives are the plant species used to curdle milk for making cheese or curd. OTHER USES Although the flowers of Cynara cardunculus are the This category includes oils, flours, and pickles or most commonly employed for making cheese, other brines. Oil is extracted from the fruits of wild forms of Asteraceae, such as Cynara humilis, Silybum Olea europaea (var. sylvestris Brot.), called ‘acebuche’, marianum and Onopordum macracanthum, are also in the same way as from the cultivated varieties, and used. The latex of Euphorbia serrata and other thought to be even better quality. Although not com-

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 38 J. TARDÍO ET AL. mon in the past, oil was also obtained from the fruits eaten in Lent and on the Wednesday of Easter week. of Fagus sylvatica in the north of Spain. The two hepatotoxic compounds in this species can The flour obtained from the seeds of Aegilops genic- inhibit glycogen synthesis and therefore cause an ulata, a close relative of wheat, was used for making often fatal liver disease (Larrey & Pageaux, 1995). The bread in times of shortage. Even flour from the seeds fact that local people mixed the stewed roots with of Caucalis platycarpos and Vicia lutea or from rhi- wheat or corn to kill rats probably indicates that they zomes of Cynodon dactylon, mixed with wheat flour, were well aware that the toxins were concentrated was once used for bread-making. As mentioned previ- there. ously, the most common bread amongst prehistoric Some species of the genus Rumex, such as Rumex Spanish settlers was made of acorn flour. acetosa and Rumex induratus, and those of the genus In addition to the olives from the wild olive trees, Oxalis, e.g. O. acetosella, O. latifolia, and O. pes- prepared in brine like the cultivated ones, one of the caprae, contain a high level of oxalic acid in their species most frequently consumed as a pickle is Cap- leaves, which gives them their acid-lemon flavour. paris spinosa. Its immature flower buds (‘alcaparras’, Although they cause no problems if consumed in small capers), unripe fruits (‘alcaparrones’), and young quantities, large amounts can be toxic, as the oxalic shoots are pickled either in vinegar or brine. Although acid can lock up other nutrients, especially calcium, much less well known, the bulbs and basal part of the causing mineral deficiencies (Bown, 1996). stems of Allium ampeloprasum, stems of Portulaca Tender leaves and stems of Papaver rhoeas are also oleracea, tubers of Helianthus tuberosus, and young consumed raw in salads or stewed. Although used shoots of Inula crithmoides have also been prepared as since ancient times, they seem to contain an uniden- pickles in vinegar. In some villages in Albacete prov- tified toxic compound that, in exceptional cases, ince, immature pine cones of Pinus pinea are prepared causes mild poisoning in children, adults, and ani- and preserved in brine, and unripe seeds are eaten mals. From the same family, Roemeria hybrida, con- with the shell still soft (Sánchez López et al., 1994; sumed in Albacete province, is said to contain toxic Blanco & López-Sánchez, 2004). alkaloids, mainly in the roots (Couplan, 1990). In several areas of Spain, the fruits of Viburnum lantana are said to be edible. Although thought to be MEDICINAL AND POISONOUS EDIBLES toxic when not completely ripe (red), they are not dan- It is a well-known fact that many wild food plants are gerous if eaten when very ripe and in small quantities also used for medicinal purposes (Etkin, 1996; Bonet (Couplan, 1990; PFAF, 2005). Other fruits cited as edi- & Vallès, 2002; Guarrera, 2003). The Appendix con- ble are those from Viscum album, whose toxicity level tains many examples of this. Some of them are still is very low according to Frohne & Pfänder (1984), and used as medicinal herbs (e.g. Hypericum perforatum the arils of Taxus baccata, the only nonpoisonous part and Malva sylvestris), whereas, in other cases (Tamus of the tree. communis and Bryonia dioica), the former medicinal Seeds of Lathyrus cicera are eaten raw when still purpose has been lost and the consumption of their immature, but, when ripe, they contain the same neu- young shoots is simply regarded as a food use. Most of rotoxic compounds as cultivated Lathyrus sativus the species used for herbal teas and liqueurs also have (Frohne & Pfänder, 1984; Couplan, 1990); if consumed this double purpose. Initially utilized for their diges- in large amounts, they can produce lathyrism, a neu- tive properties, nowadays they are sometimes simply rological disease. The fruits of Lathyrus clymenum, considered as beverages. consumed in periods of scarcity as a broad bean (Vicia The ‘medicinal properties’ of wild edibles in the past faba L.) substitute, may also be toxic, as local people included their contribution to health by adding variety say they cause headache (Martínez-Lirola et al., to the human diet. Many wild plants were probably a 1997). good source of vitamins and minerals, especially for Of the sweets, Merendera montana, whose bulbs are children, when cultivated fruits and vegetables were eaten raw, contains toxic alkaloids, mainly colchicine, not as easily available as they are today. 3-demethylcolchicine, and colchicoside, but the alka- Other interesting observations are some toxic loid content is significantly lower in the subterranean plants traditionally eaten in Spain, as shown in the corms than in the leaves (Gómez et al., 2003). In addi- following examples. Young shoots (the least toxic part) tion, Digitalis thapsi, whose flowers are occasionally of Tamus communis, Bryonia dioica, and Clematis sucked to reach the nectar, has been reported to be a vitalba were eaten after cooking had removed their toxic plant. toxicity (Couplan, 1990). Furthermore, in Quatre- As all of these examples show, there are a lot of toxic tonda, in the province of Valencia, the tender sprouts species amongst the wild edibles. Fortunately, how- with young leaves of Atractylis gummifera were ever, in all cases, the part consumed is apparently stewed as an ingredient of some dishes traditionally either free of toxic compounds or contains low levels.

CONCLUSIONS species exclusive to the Iberian Peninsula, including some narrow endemic species. The way that each spe- This review clearly shows that a deep-rooted biocul- cies is gathered needs to be taken into account. tural heritage surrounding wild edible plants still Destructive harvesting techniques, e.g. the removal of exists in rural Spain. Although, most species are not subterranean parts (bulbs, roots) or whole plants, are widely consumed throughout the country and only 5% the most dangerous, and must be avoided, at least in of species are regarded as being of widespread use, the case of threatened species. It is well known that many were, until quite recently, important as supple- Artemisia granatensis, a narrow endemic from Sierra mentary foods. They were used to vary cuisine and to Nevada (Granada), is a critically endangered species flavour, garnish, or complement other foods. They as a result of over-collection (Blanca et al., 1998). Two were also a good source of vitamins and minerals, but other species on our list have been classed as threat- have now become less important. Most of this tradi- ened because of their narrow area of occupation, tional knowledge only survives in the memory of the namely Crataegus laciniata (listed as endangered) elderly and is now in danger of vanishing. This paper and Thymus moroderi (vulnerable) (Ministerio de attempts to compile and disseminate that knowledge Medio Ambiente, 2000). Lange (1998) also pointed out in order to help maintain cultural traditions and facil- that the boom in herbal medicine could be a serious itate research into food history and new food sources. threat to some aromatic and medicinal plants, such as A comparison of the list of wild species used in Spain species of the genera Sideritis, Thymus, and Orig- with similar lists from around the world seems to con- anum, and that collecting should be controlled. This is firm the concept that people worldwide collect the particularly important for taxa that are marketed. same types of plants: vegetables, fruits and nuts, Sustainable harvesting would guarantee these renew- legumes, spices, roots, and tubers (King, 1994). People able resources for the future. have often independently selected plants as food from similar taxa (e.g. many species of Taraxacum) or sim- ACKNOWLEDGEMENTS ilar life forms (e.g. plants with a basal rosette of leaves as vegetables). We are very grateful to all the authors of the different In Spain, wild plants are considered as famine food, bibliographical sources consulted and to all the infor- eaten, above all, in times of scarcity. In fact, most wild mants who freely shared their botanical knowledge edible species are not now gathered. Many of the infor- with us. mants from different sources often mention this fact, We also wish to thank Elia San Miguel, María Luisa referring to the 1940s, after the Spanish Civil War. Tello, Luis Ramón-Laca, and Lesley Ashcroft for However, some species are so much appreciated, at checking the manuscript and for technical support, least locally, that they are still gathered and even mar- and Pilar García for helping us to understand the Cat- keted. Some people still gather them because they like alan language. We thank the owners of the different their taste and enjoy walking and collecting wild edi- databases consulted (PFAF, SEPASAL, GRIN), which bles. In the countryside, they are often considered an we found very useful for making comparisons of important part of the culture and included in tradi- results. Finally, we thank Steve Davis (Royal Botani- tional recipes of regional cuisines. Some species are so cal Gardens Kew) and an anonymous reviewer for popular that they are regarded as a ‘trademark’ of their valuable suggestions, which improved the local and regional gastronomic character, e.g. Jasonia manuscript. glutinosa in Aragón, Cataluña, and Comunidad Valen- ciana, Sideritis hyssopifolia in the Cantabrian region, REFERENCES and Asparagus acutifolius, Silene vulgaris, and Scoly- Arauzo MA, Fierro C, González A, Iribarren I, López L, mus hispanicus in several parts of central and western Muñoz J, Palomo G, Revilla A. 2004. Aproximación a la Spain. This, coupled with recent developments in flora de las Tablas de Villarrubia de los Ojos del Guadiana. rural tourism and attention to the health properties of Parte del entorno de las Tablas de Daimiel. Madrid: ARBA. natural foods, has increased interest in wild edible Arcidiacono S, Pavone P, Salmeri C. 1996. Le erbe plants as potential new food sources. commestibili dell’Etna. 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© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 43 The species marked with an orks in the Mediterranean area potatoes (SP) to make bread (SU) for seasoning (SP, SU) for seasoning (SP, beans stew (SP) stewed (SP) (WI, SP) (WI, olives (AU) art used, mode of consumption art used, ender leaves and stems, in salads ender leaves and stems, Tubers, raw as a snack (SP) raw Tubers, Tubers, raw as a snack (WI, SP) as a snack (WI, raw Tubers, Tubers, raw as a snack (SP) raw Tubers, T P (collecting season) stewed (SP) leaves and stems, Tender Lu (28), P (00) Lu (28), Cu (42), J (24), M (29), O (32), O (32), M (29), J (24), Cu (42), Za (41) Sg (36), B (9), L-Ge (27)B (9), (SU) Fruits APPENDIX (2), SEA (2) (2), THﬂo (1) Cs (13) mixed with wheat ﬂour, Seeds milled, BEVher (1), BEVliq BEVher (1), O SWEsub (6)SWEsub 16), (15, CR-To CR (14), Ba (12), SWEsub (1) A (40) PRE (3) Cs (13) 18), Co (17, for hardening Branches with leaves, Use categories of reports)(no. Provinces or regions (RN) VEG (1) A (40) c g c c c c macuca, frexo macuca, macucos, macucamacucos, SWEsub (3) S (34) O-Le-S (33), Ab (42), as a snack (SP) raw Tubers, macucos, macucamacucos, SWEsub (1) amacucamacuca, SWEsub (1) S (34) Co (19) as a snack (SP) raw Tubers, serelló

Ball zamacuco macuca, SWEsub (2) Mu (30) Co (19), or stewed as as a snack, raw Tubers, Lam.* crujía PRE (1) Co (19) for hardening olives (AU) Aerial part,

Lange* macuca SWEsub (3) (16) CR-To Ba (12), Ab (42), as a snack (SP) raw Tubers, (Loisel.) W.

L.* limoncillo PRE (1) Co (19) for hardening olives (AU) Aerial part,

P. L. cilantro SEA (2) BEVliq (1), J (25) Co (44), B (9), aerial part for liqueurs (SU?), Fruits

L. caxurro (Sennen) L. blet (Gouan) (L.) Lag.(L.) berraza berra, (11) VEG (16), CR-To Ba (12), B (9), 46), Ab (42, L. apioVEG (2) SEA (3), M (29) J (26), Hu (22), Co (18), Al (5), or salads in raw soups; for Condiment

L. matissa lentisco, (L.) Spreng. culantro real SEA (1) Co (19) condiment for a faba Aerial part,

Boiss.* zamacuca macuca, SWEsub (3) 25) J (24, Co (19), as a snack (SP) raw Tubers,

L. comí Loret Miégev.* (Boiss. & Reut.) Boiss. & & Reut.) Boiss. (Boiss. Reut.* Calest.* (Boiss.) Mateo & López Udías* ild species used for food purposes in Spain. Codes for provinces are given in Figure 1 and reference numbers (RN) in Table 1. 1. 1 and reference numbers (RN) in Table ild species used for food purposes in Spain. Codes provinces are given Figure amily/species/(voucher number) Local names Carum carvi Bupleurum gibraltarium Bupleurum fruticosum Bunium pachypodum Caucalis platycarpos Bunium macuca Conopodium majus Conopodium marianum Conopodium pyrenaeum Conopodium subcarneum Conopodium thalictrifolium Coriandrum sativum Bunium balearicum Apium nodiﬂorum Bifora testiculata Bifora Apiaceae Apium graveolens Anacardiaceae Pistacia lentiscus asterisk (*) are not cited as edible in the databases PFAF (2005), SEPASAL (2005), and GRIN (2005) or in other ethnobotanical w (2005), SEPASAL asterisk (*) (2005), are not cited as edible in the databases PFAF ‘Material and Methods’) (see F W Amaranthaceae Amaranthus blitum

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 44 J. TARDÍO ET AL. stewed (SP) stewed (SP) young shoots, in salads (WI) young shoots, (SU), bottom of young shoots as a (SU), or stewed vegetable and roots raw as a snack (SP) raw condiment (SU) (SP) snack, in salads or stewed (SP); snack, Aerial part or seeds for seasoning preservative for dry ﬁgs, olives, preparing herbal tea or liqueur AU) (SU, snack (SP) young leaves stewed (SP) raw in salads or pickledraw (SP) ruits, eaten raw (SU); roots chewed; roots chewed; eaten raw (SU); ruits, art used, mode of consumption art used, ender leaves and stems, raw as a raw ender leaves and stems, ender leaves and stems, raw as a raw ender leaves and stems, F P (collecting season) T T Aerial part for liqueurs or seasoning Flowers, sucked (SP) Flowers, Cs (13), H (38), Se (38), V (40) Se (38), H (38), Cs (13), J (24, 25), M (29), S (34) M (29), 25), J (24, (6, 7), A-V (4), B (9, 10), B-Ge (11), B-Ge (11), 10), B (9, A-V (4), 7), (6, (15, CR-To CR (14), 19), 18, Co (17, Gr (00, Ge (11), Cu (42), Cs (13), 16), L-Ge 26), 25, J (24, 23), Hu (22, 20), Na 31), Mu (30, M (29), Lu (28), (27), Sa S (34), O-Le-S (33), O (32), (39), V (40, SS (39), Sg (36), Se (38), (35), 45) GAL (44, Za (41), 44), (39, Vi 43), Co (17, 18, 19), Gu (21), J (25, 26), J (25, Gu (21), 19), 18, Co (17, Mu (30) M (29), A (40), Al (5), Ca (38), Co (17, 18), 18), Co (17, Ca (38), Al (5), A (40), A (40), Ab (1, 2, 3, 42, 46), Al (5), Av Av Al (5), 46), 42, 3, 2, Ab (1, A (40), A (40), Al (5), A-V (4), B-Ge (11), A-V (4), Al (5), A (40), A (40), CAT (37) CAT (40), A for seasoning olives (AU), Leaves, Continued APPENDIX VEG (6) (12), PRE (4), SEA PRE (4), (12), VEG (32), (25) SWEsub (2), VEG (6) SWEsub (2), VEG (1) THpic (1), SEA (1), SEA (1), THpic (1), VEG (2)Ab (42) A (40), stewed (SP) basal leaves, Tender Use categories of reports)(no. Provinces or regions (RN) BEVliq VEG (1), (9) Cu (42), (16), CR-To Co (19), 42), Ab (2, FRU (5), SWEsub (2), SWEsub (2), FRU (5), SEA (1) GAL (45) as a leaves and stems, Tender VEG (1) L-Ge (27) in salads raw shoots peeled, Young BEVher (13), BEVliq BEVher (13), BEVliq (2), SEA (4), BEVliq (2), O c g b , c c c c millua , g c anís cardocuca, cardocuca, panical ﬁollo coscoll acq. Prixel de monte L. fenoll marí L. agulletes

L. apio caballar VEG (3) (16) CR-To 18), Co (17, or salads in stems, and leaves Tender L.* pampotrejos VEG (1) Ab (42) stewed (SP) leaves and stems, Tender

J L. margalló palmito, L. cardo corredor,

(L.) Cass.* castañuela SWEsub (2) Gr (5) Al (5), as a snack (SP?) raw Bulbs,

Mill. fenoll hinojo,

(L.) W.D.J. (L.) W.D.J.

(Desf.) Pers.* (Desf.) mojino VEG (5) Mu (30) Hu (23), Al (5), 2), Ab (1, or salads in stems, and leaves Tender Aiton* cornical SWEﬂw (1) Al (5)

L. hijones, quijones,

L.bordes zanorias (1)VEG (2), SWEsub (42)Ab (40), A SU); as a snack (SP, raw Roots,

peloponnesiacum Koch eriploca laevigata oeniculum vulgare amily/species/(voucher number) Local names Asteraceae Aetheorhiza bulbosa Anacyclus clavatus Smyrnium olusatrum Arecaceae Chamaerops humilis F Anacyclus valentinus Asclepiadaceae P F Molopospermum Scandix australis Meum athamanticum Scandix pecten-veneris Crithmum maritimum Eryngium campestre Daucus carota

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 45 raw or stewed (SP) raw (SP) aerial part for making liqueur (ratafia) (SP) (SP) snack (SP) or raw (SP) or raw stewed (WI, SP) stewed (WI, herbal tea (SU) (AU) aerial part, for making liqueur (SU) aerial part, liqueur (SU) art used, mode of consumption art used, P (collecting season) Basal leaves, raw or stewed (SP) raw Basal leaves, Inflorescences, as herbal tea (SP) Inflorescences, Basal leaves and stems peeled, stewed Basal leaves and stems peeled, Aerial part, as herbal tea (SU) Aerial part, Basal leaves, stewed (WI) Basal leaves, Flowered aerial part, for making Flowered aerial part, M (29) M (29), Sa (35) M (29), Lu (28), M (29), S (34), Sg (36) S (34), M (29), Lu (28), Use categories of reports)(no. Provinces or regions (RN) VEG (2) A (40), Ab (42) stewed Basal leaves and tender stems, BEVliq (1), VEG (1) BEVliq (1), Cs (13) B (9), peeled and stewed; Inflorescences, VEG (3)V(43) Mu (30), Ab (2), in salads or stewed raw Basal leaves, VEG (1) L-Ge (27) as a raw Inmatured inflorescences, VEG (1) A (40) BEVher (6)BEVher Lu (28), Hu (22), 18), Co (17, Ab (2), VEG (2) 43) V (40, sprouts with young leaves, Tender BEVher (2) 37) Gr (20, as Inflorescences and aerial part, PRE (2) Cs (13) A (40), for preserving raisins Aerial part, BEVher (1), BEVliq (2)BEVliq (1), BEVher GAL (45) B-Ge (11), B (9), flowered tea; herbal for Inflorescences, BEVliq (1) B (9) VEG (3)V (40) Ba (12), A (40), as a snack (SP) raw stems, Tender c c , c c c donzell , c c c g c vellina BEVher (1) Co (19) as herbal tea (SP) Inflorescences, sucre coronicas manzanilla sierra pata de perro cla cardo borriquero VEG (1) Ba (12) stewed (SP) peeled; Basal leaves, (Brot.) ebb* herba santa Boiss.* manzanilla de la

L. card santo L. axenxo L. herba blanca L. herba pansera W

L. broida

L. obriülls Curtis* cardo VEG (1) M (29) peeled, Basal leaves and tender stems, All. carlina L. cardo santo,

L. pata gallina VEG (1) Al (5) L.* SWEexu (1) M (29) as a chewing gum (SP) Latex,

DC.* pata de perro VEG (1) Ba (12) as a snack (SP) raw stems, Tender L.* magarza,

L.* herba del bracera,

Bernh.bardana lampazo, (8) VEG 25), J (24, Cu (42), B (9), 42), Ab (2,

(Aiton) Sherff(Aiton) morunote té, (8) BEVher (15), CR-To Co (19), Ba (12), Ab (3),

(Pourr. ex Duby) Rouy] (Pourr.

cynara asc.* V Hoffmanns. & Link* Hoffmanns. amily/species/(voucher number) Local names F Carlina acanthifolia Chamaemelum fuscatum Centaurea calcitrapa Carduus meonanthus Carduus tenuiﬂorus Centaurea aspera [ssp. [ssp. Carthamus lanatus Carduncellus dianius Arctium minus Artemisia abrotanum Calendula arvensis Bidens aurea Anthemis arvensis Atractylis gummifera Artemisia granatensis Artemisia campestris Andryala ragusina Artemisia absinthium Andryala laxiﬂora Andryala integrifolia

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 46 J. TARDÍO ET AL. infloresences in olive oil, for infloresences in olive oil, SU) seasoning roasted meat (SP, potatoes (AU) (AU) stewed (SP) stewed (SP) making liqueur (SU) (WI, SP) (WI, salads (SP) (SU) or stews (SP) art used, mode of consumption art used, oung shoots, basal leaves, raw in raw basal leaves, oung shoots, oung shoots, basal leaves, in salads basal leaves, oung shoots, Tubers; raw, cooked, or pickled (WI) cooked, raw, Tubers; Flowered aerial part as herbal tea; P (collecting season) Basal leaves, raw in salads (SP) raw Basal leaves, Aerial part, for preserving raisins Aerial part, Basal leaves, peeled or artichokes, peeled or artichokes, Basal leaves, Inflorescences, to curdle milk (SU) Inflorescences, peeled or artichokes, Basal leaves, Inflorescences, as herbal tea and for Inflorescences, Y Basal leaves, raw in salads or stewed raw Basal leaves, Root toasted, as a coffee substitute Root toasted, Y Young shoots, stewed (SP) shoots, Young Se (38) J (24), CVL (13) J (24), Ca (38), Co (17, 18), Cs (13), Ge (11), Ge (11), Cs (13), 18), Co (17, Ca (38), Se (38), Sa (35), PM (44), L-Ge (27), V (40) Na (39), O (32), O-Le-S (33), S (34), S (34), O-Le-S (33), O (32), Na (39), (39), Vi SS (39), Sg (36), Sa (35), GAL (45) Za (41); (12), CR-To (15, 16), Cu (42), Ge (11), Ge (11), Cu (42), 16), (15, CR-To (12), Sg Sa (35), M (29), J (24), Hu (23), (37) CAT (36), M (29), Mu (30), V (40) Mu (30), M (29), CR (14), CR-To (16), Cs (13), Cu (42), Cs (13), (16), CR-To CR (14), 26), 25, J (24, 23), Hu (22, Gu (21), Sg (36), Na (39), 31), Mu (30, M (29), Z (00) 43), V (40, Ab (42), B (9), Cu (42), J (26), L-Ge (27), L-Ge (27), J (26), Cu (42), B (9), Ab (42), Bi (39), Gu (21), Lu (28), M (29), M (29), Lu (28), Gu (21), Bi (39), Continued APPENDIX (5) (2) THpic (2), SWEsub THpic (2), O BEVher (5), SEA (1)SEA (5), BEVher Gu (21), Ge (11), Cs (13), Co (19), Use categories of reports)(no. Provinces or regions (RN) PRE (1) B (9) PREcur (3), VEG (2) PREcur (3), J (25) 16), (15, CR-To Co (19), Ba (12), to curdle milk (SU) Inflorescences, PREcur (11), VEG (9)VEG (11), PREcur B-Ge (11), 10), B (9, Ab (46), A (40), VEG (16) Ba B-Ge (11), B (9), 2), Ab (1, A (40), BEVher (14), BEVliq BEVher (14), VEG (7)VEG (16), CR-To Ba (12), Ab (3), A (40), BEVoth (7), VEG (22)VEG (7), BEVoth Co (19), Bi (39), B (9), Ab (2), A (40), c c cardo , c nyàmeres silvestre campo de comer, de comer, alcachofas silvestres alijonjera, alijonjera, màstec talleras, manzanilla amarga camarroja camarroja manzanilla herba blanca VEG (1) A (40) herba pansera L. mojino amarillo VEG (2) Mu (30) Al (5), stewed (SP) leaves and stems, Tender

(L.) All. manzanilla, L. patatas de caña,

(Roth)

(L.) L. herba-col L. achicoria,

(L.) Dum. (L.) Dum. (L.) Greuter* olivarda PRE (2) A (40), V (40) for preserving raisins and Aerial part, L. ajonjera,

(L.) Scop. calcida VEG (1) A (40) L. achicoria, L.* alcachofa de

Don G. Cours. Greuter* amily/species/(voucher number) Local names F Helichrysum italicum Helichrysum Helianthus tuberosus Hedypnois cretica Dittrichia viscosa Dittrichia Dittrichia graveolens Dittrichia Cynara humilis Chondrilla juncea Cynara cardunculus Crepis vesicaria Cichorium intybus Cichorium Chamaemelum nobile Chrysanthemum coronarium Cirsium arvense Cirsium

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 47 liqueur (SU) (SU) stewed or raw (SP) unripe inflorescences, eaten raw unripe inflorescences, (SP) stewed (SP) (SU) (WI, SP) (WI, salads or stewed (SP) salads (SP) (SP) liqueur (SP, SU) liqueur (SP, art used, mode of consumption art used, oung shoots and basal leaves, raw in raw oung shoots and basal leaves, Basal leaves, sometimes peeled; sometimes peeled; Basal leaves, P (collecting season) Flowered aerial part, as herbal tea or Flowered aerial part, Y Flowered aerial part, as herbal tea or Flowered aerial part, M (29), Mu (30) M (29), Gr (20), Hu (22, 23), J (24, 25, 26), 26), 25, J (24, 23), Hu (22, Gr (20), Na (39), Mu (31), M (29), L-Ge (27), PV (39) V (40), T (37), Sg (36), S (34), Cu (42), Hu (23), S (34), V (40, 43) V (40, S (34), Hu (23), Cu (42), (16), Cu (42), Hu (23), J (25), M (29), M (29), J (25), Hu (23), Cu (42), (16), 43) V (40, S (34), V (40) S (34), A (40), Ab (1, 2), A-V (4), B (9), Cs (13), Cs (13), B (9), A-V (4), 2), Ab (1, A (40), (2) VEG (2) J (24) Co (19), in salads (SP) raw shoots; Young BEVher (1), VEG (2) BEVher (1), 26) J (24, Cs (13), Flowered as aerial herbal part, tea; Use categories of reports)(no. Provinces or regions (RN) SWEsub (2), VEG (2) SWEsub (2), V (40) A (40), basal leaves, Tubers raw as a snack; VEG (3)V (43) Ba Ab (12), (42), in salads or stewed raw Basal leaves; VEG (11) CR-To Co (19), B (9), Ab (42), A (40), BEVher (20), BEVliq BEVher (20), BEVher (6), BEVher BEVliq (6), (1) P (00), Gr (20), Cs (13), B-Ge (11), B (9), , c c lechera c , c pinchosa, herba pinchosa, plana chicoria, alcachofilla peña, árnica peña, zarrajuela redona manzanilla pan de pastorde pan (8) VEG 26), 25, J (24, Co (19), Ab (2), A (40), almidón, herba almidón, achicoria VEG (3) Cu (42) Co (19), Ab (42), in salads (SP) raw shoots; Young mançanilla borda (Vill.) (L.) Briq. (L.) Briq.

L. peludos, almirón, VEG (10) Co (19), Ba (12), B (9), Ab (2), A (40), or stewed (SP) raw Basal leaves, (L.)

L. mamelletes ourr.* pajarillas VEG (1) Ab (42) in salads or stewed raw leaves; Young (L.) Hook. f.* Hook. (L.) pico pájaro VEG (1) Mu (30) in raw basal leaves; shoots, Young L. lechera trompera, VEG (3) M (29) 12), Ba (00, eaten raw (SP) galls; Tender

L. fenolletes OTHpic (1) Hu (23) pickled (SP) shoots; Tender (L.) DC.* té de té de roca, P

(L.) DC.* té de tierra té, BEVher (4) Sg (36) M (29), Hu (22), Gu (21), as herbal tea Flowered aerial part, (L.) J. Presl & (L.) J.

L. lechuguilla L.* lechugueta,

(L.) DC.* cardo santo,

L.* té BEVher (1) M (29) as herbal tea Flowered aerial part,

Presl & Cavill.* Mérat* C. C. Moench amily/species/(voucher number) Local names asonia tuberosa asonia glutinosa Lactuca serriola J Lactuca saligna F Mantisalca salmantica Leuzea conifera Inula salicina J Inula crithmoides Leontodon tuberosus Leontodon taraxacoides Lactuca tenerrima Hypochoeris radicata Hypochoeris Lactuca viminea Launaea nudicaulis Helichrysum stoechas Helichrysum Hypochoeris glabra Hypochoeris

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 48 J. TARDÍO ET AL. or basal leaves peeled; artichokes, artichokes, or basal leaves peeled; or stewed (SP) raw stewed (SP) (SU) (SU) (SU) (SP) (SP) (SP) art used, mode of consumption art used, Inflorescences, as herbal tea (SP) Inflorescences, Flowered aerial part, as herbal tea Flowered aerial part, P (collecting season) Basal leaves, raw in salads or stewed raw Basal leaves, (11), Ba (12), CR-To (15, 16), Cs (13), Cs (13), 16), (15, CR-To Ba (12), (11), J (25, 23), Hu (22, Gr (20), Ge (11), M (29), Lu (28), L-Ge (27), 26), Sg (36), Sa (35), PM (44), 31), Mu (30, GAL (45) Za (41); Cs (13), Ge (11), Gr (20), Gu (21), Hu Gu (21), Gr (20), Ge (11), Cs (13), PM (37), Mu (31), L-Ge (27), 23), (22, V (40) Ab (1, 2), Al (5), A-V (4), B (9), B-Ge B (9), A-V (4), Al (5), 2), Ab (1, A (40), Ab (3), A-V (4), B (9), B-Ge (11), B-Ge (11), B (9), A-V (4), Ab (3), A (40), Continued APPENDIX (7) (3) BEVher (2) 37) (8, Av as herbal tea Flowered aerial part, BEVher (2) M (29) Lu (28), as herbal tea (SP) Inflorescences, Use categories of reports)(no. Provinces or regions (RN) BEVher (13), BEVliq BEVher (13), VEG (2)V (40) A (40), stewed (SP) Basal leaves, VEG (5) B-Ge (11) Ge (11), 10), B (9, A (40), in salads (SP) raw Basal leaves, VEG (2)V (43) A (40), in salads or stewed raw Basal leaves, VEG (2)V (43) A (40), in salads or stewed raw Basal leaves, c , c c c c gredos mencenilla manzanilla salvaje cosconella cosconilla camamirla lenguaza fina VEG (2) (16) CR-To Ab (2), stewed (SP) Basal leaves, atoba, cardonchaatoba, VEG (2) PREcur (1), Mu (30) Al (5), tender stems to curdle milk; Flowers, manzanilla BEVher (3) M (29) J (26), Hu (22), as herbal tea (SP) Inflorescences, herba dolça, herba dolça, blandicas VEG (1) Ab (2) L. camamilla, illk. tobas VEG (2) 46) Ab (42, stewed (SP) Basal leaves peeled,

L.* manzanilla blanca BEVher (2) J (26) Gr (20), as herbal tea Flowered aerial part, W

L. cardo borriqueño VEG (2) M (29) Ab (42), stewed (SP) Basal leaves peeled,

Boiss.* manzanilla de Boiss. toba VEG (4) M (29) J (25), 46), Ab (42, stems or basal leaves peeled, Tender

(L.) Roth cosconilles (L.) (L.) Roth herba dolça,

L.* toba VEG (2) 46) Ab (42, stewed (SP) Basal leaves peeled,

DC. manzanilla,

L. manzanilla BEVliq BEVher (24),

(Loeﬂ.) Sch. (Loeﬂ.) Sch.

L. llengua de bou

(Boiss.) B.D. B.D. (Boiss.)

Jacks.* Schousb. Bip. (Sch. Bip.) Cout.* Bip.) (Sch. Gaertn. amily/species/(voucher number) Local names Onopordum macracanthum Picris echioides Onopordum corymbosum Onopordum acaulon Onopordum nervosum Picris comosa Onopordum acanthium Santolina oblongifolia F Santolina rosmarinifolia Matricaria aurea Matricaria discoidea Matricaria recutita Reichardia intermedia Reichardia Santolina chamaecyparissus Reichardia tingitana Reichardia Rhagadiolus stellatus Reichardia picrioides Reichardia

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 49 (SU) basal leaves in salads (WI, SP) basal leaves in salads (WI, raw in salads or stewed (SP) raw salads or stewed (WI, SP) salads or stewed (WI, milk (SP); basal leaves, young basal leaves, milk (SP); or tender parts of shoots peeled, or stewed (SP) raw inflorescence, raw in salads or stewed (WI, SP) in salads or stewed (WI, raw unripe inflorescences; raw as a raw unripe inflorescences; snack and salads (SP) unripe inflorescences; raw as a raw unripe inflorescences; snack and salads (SP) eaten raw (SP); young shoots peeled, young shoots peeled, eaten raw (SP); as a flowers, eaten raw (SP); condiment (saffron substitute) (SU) art used, mode of consumption art used, ender stems and leaves, bottom of ender stems and leaves, ender stems and leaves, bottom of ender stems and leaves, Basal leaves and tender stems; P (collecting season) Basal leaves and tender stems; raw in raw Basal leaves and tender stems; Seeds, raw (SU); flowers, to curdle flowers, (SU); raw Seeds, Basal leaves and tender stems; T T Basal leaves peeled, stewed (SP) Basal leaves peeled, Basal leaves peeled, stewed, seldom stewed, Basal leaves peeled, Mu (30), V (40, 43), CAT (37) CAT 43), V (40, Mu (30), 18, 19), CR-To (16), Cs (13), Cu (42), Cu (42), Cs (13), (16), CR-To 19), 18, Mu (30), M (29), 25), J (24, Hu (23), 43) V (40, CR (14), Cu (42), Ge (11), Hu (23), Ge (11), Cu (42), CR (14), Se Mu (30), M (29), 26), 25, J (24, V (38), (40) M (29), V (43) M (29), Hu (23), J (25), M (29), Sa (35), V (43) Sa (35), M (29), J (25), Hu (23), Cu (42), Mu (30) Cu (42), Ca (26, 38), Cc (00), Co (17, 18, 19), 19), 18, Co (17, Cc (00), 38), Ca (26, 42), Cu (00, 16), (15, CR-To CR (14), M (29), 26), 25, J (24, H (38), Gu (21), (00) To Sg (36), Se (38), Sa (35), A (40), Ab (1, 2, 3, 46), Co (17, 18, 19), 19), 18, Co (17, 46), 3, 2, Ab (1, A (40), VEG (18) BEVher (1) L-Ge (27) as herbal tea Flowered aerial part, VEG (4) M (29) J (24), 42), Ab (2, snack; a raw inflorescence, of Peduncle VEG (9)VEG Cs (13), Ba (12), B (9), Ab (2), A (40), Use categories of reports)(no. Provinces or regions (RN) VEG (18) Co (17, B (9), Al (5), 3), Ab (2, A (40), VEG (7) J (26), Cu (42), Cs (13), Co (19), Ab (2), VEG (10)VEG (16), CR-To Co (19), Al (5), 46), Ab (2, FRU (1), PREcur (3), PREcur (3), FRU (1), VEG (1) J (24) c , c c c c vaca pared lecheras, lletsó lecheras, llicsó vaca cardoncha tagarnina hichirimamas VEG (1) Ab (42) in salads (SP) raw Basal leaves, picapollo, teta de picapollo, pajitos VEG (3) M (29) J (24), Ab (42), in salads (SP) Basal leaves, borraja, blanquillaborraja, VEG (3) (00)To M (29), Cu (00), in salads (SP) raw shoots, Young c

L.* teta de vaca VEG (7) (16), CR-To Co (19), Al (5), 46), Ab (42,

ourr. ex ourr. L. escurzonera VEG (3) 23) Hu (22, Co (19), (SP) raw root; Basal leaves, (Boiss.) (Willd.) L.tagarnina cardillo, (27)VEG (1), SEA Ba (12), (6), Av Al (5), 44), 3, Ab (1,

L.* teta de verbaja, L. cardo de olla,

L. lletsó de cerraja,

(L.) Gaertn. cardo borriquero, P

L. tanarides L. cerrajón, cerraja,

(Lag.) Nyman] (Lag.) (L.) Hill llicsó bord cerraja,

canescens illd.* Andrz. ex Besser Andrz. DC. W Boiss.* araxacum erytrospermum araxacum obovatum anacetum vulgare amily/species/(voucher number) Local names T T F T Sonchus oleraceus Sonchus Sonchus tenerrimus Sonchus Sonchus asper Sonchus Sonchus crassifolius Sonchus Silybum marianum Silybum Scorzonera laciniata Scorzonera angustifolia Scorzonera hispanica Scorzonera crispatula Scolymus maculatus Scolymus Scolymus hispanicus Scolymus [ssp. [ssp.

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 50 J. TARDÍO ET AL. stems, stewed, sometimes fried in stewed, stems, SP) batter (WI, (SP) leaves, raw as a snack (SP) raw leaves, snack (SP) dried, added to cakes, or stews as a added to cakes, dried, AU) condiment (SU, salads (WI, SP) salads (WI, inflorescences; raw as a snack, as a snack, raw inflorescences; or stewed (SP) salads, (SP) (SP) inflorescences, as herbal tea or inflorescences, peduncle of coffee substitute (SP); raw inflorescence and basal leaves, SP) as a snack or in salads (WI, ruits, eaten raw (SU, AU); tender AU); eaten raw (SU, ruits, ruits, sometimes unripe; eaten raw, eaten raw, sometimes unripe; ruits, art used, mode of consumption art used, Tender stems; raw as a snack (SP) raw stems; Tender Flowers, sucked; basal leaves and sucked; Flowers, F P (collecting season) Flowers sucked; basal leaves, stewed basal leaves, Flowers sucked; F Aerial part or peduncle of T (37) Co (17, 18, 19), Cs (13), Hu (22), J Hu (22), Cs (13), 19), 18, Co (17, PM (37) L (37), L-Ge (27), 26), (25, S (00) Cu (42), H (38), J (24, 25, 26), M (29), M (29), 26), 25, J (24, H (38), Cu (42), Se (38) J (24), M (29), O (32), O-Le-S (33), O-Le-S (33), O (32), M (29), J (24), Sg (36), Sa (35), S (34), P (00), PV (39) Za (41); Ge (11), Gr (20), Hu (22, 23), J (26), 23), Hu (22, Gr (20), Ge (11), CVL (13), S (34); M (29), L-Ge (27), CA Ab (1, 42), B (9, 10), Cs (13), Cu (42), Cu (42), Cs (13), 10), B (9, 42), Ab (1, Continued APPENDIX (1), VEG (1), (14) Use categories of reports)(no. Provinces or regions (RN) SWEflw VEG (3), (12) 19), Co (18, Ca (38), Ba (12), 42), Ab (2, VEG (3) M (29) J (25), Co (19), bottom of leaves and stems, Tender BEVher (2), BEVoth BEVoth BEVher (2), , c chupamiel, chupamiel, lengua de buey tetillón camarroja dent de lleó rabo de ratón VEG (1) Ab (42) stewed (SP) Basal leaves, coleta VEG (3) 43)V (40, A (40), stewed (SP) Basal leaves, pitones VEG (1) Ab (42) in salads or stewed raw Basal leaves; pitones VEG (1) Ab (42) in salads or stewed raw Basal leaves; Boiss. & Boiss.

eber diente de león, L. teta de vaca,

(L.) Scop. (L.) Scop. (L.) I.M. (L.) I.M. L. lecherín VEG (1) S (34) L.* teta de vaca VEG (1) Co (19) as a raw leaves and stems; Tender

W (Lyons) L. lenguaza alpuelas, VEG (2) J (24) (16), CR-To stewed (SP) Basal leaves,

L.borrainas borraja, (16)VEG (1), SWEﬂw B-Ge (11), 10), B (9, 46), Ab (2, A (40), L.murtillo agracejo, (3)VEG (3), FRU O-Le-S (33), J (24), Hu (22), Cu (42), L. avellano FRU (15), SEA (1) 23), Hu (22, Cu (42), (16), CR-To Ab (2),

Mill. lenguaza, (L.) Gaertn.* toquilla almiones, VEG (2) Cc (00) Ba (12), as a snack or in raw Basal leaves;

Johnst.* ex F.W. Schmidt ex F.W. Reut.* Symons.* ragopogon porrifolius ragopogon hybridus ragopogon pratensis olpis barbata araxacum pyropappum araxacum palustre araxacum ofﬁcinale amily/species/(voucher number) Local names Buglossoides arvensis F Borago ofﬁcinalis Anchusa undulata Anchusa Berberidaceae Berberis vulgaris Urospermum picroides Betulaceae Corylus avellana T Boraginaceae azurea Anchusa T T T T T T

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 51 (SP) tender stems stewed (SP) or liqueur (SU) (SP) cakes (SP); basal leaves stewed cakes (SP); SP) (WI, stewed (SP) (SP) stewed (SP) scarcity (SP) salads, sometimes stewed (WI, SP) sometimes stewed (WI, salads, art used, mode of consumption art used, ender leaves and stems; raw in raw ender leaves and stems; Tender stems, stewed (WI, SP) stewed (WI, stems, Tender Seeds, eaten raw or seasoning for Seeds, T P (collecting season) Leaves, stewed (WI, SP) stewed (WI, Leaves, J (25) (11), Ba (12), Co (17, 18, 19), CR (14), 19), 18, Co (17, Ba (12), (11), Ge Cu (42), Cs (13), 16), (15, CR-To 25, J (24, 23), Hu (22, Gu (21), (11), Na M (29), Lu (28), L-Ge (27), 26), Se Sa (35), S (34), P (00), O (32), (39), Za (39), Vi 43), V (40, Sg (36), (38), (41) A (40), Ab (2, 3, 44), Al (5), Co (19), Co (19), Al (5), 44), 3, Ab (2, A (40), (6) SWEflw (1) M (29) Flowers eaten raw (SP) SWEflw (1), VEG (3) SWEflw (1), Na (39) M (29), J (24), Ab (2), basal leaves, Flowers eaten raw; VEG (37) B-Ge B (9), (6), Av 42), 2, Ab (1, A (40), SWEflw VEG (4), (2) M (29) 16), (15, CR-To Ba (12), Ab (42), Flowers sucked; basal stewed leaves, VEG (2)V (40) A (40), SP) in salads (WI, raw Basal leaves, Use categories of reports)(no. Provinces or regions (RN) FRU (1), SEA (1), VEG SEA (1), FRU (1), c b c amarillo chorrontelas blanco chupamieles berros, creixens berros, jaramago VEG (1) Ba (12) stewed (SP) Basal leaves, devanaeras, devanaeras, jamargo VEG (1) Al (5)

L. jaramagoVEG (2) SWEﬂw (1), M (29) (16), CR-To Ba (12), basal leaves and Flowers eaten raw; L. té de perla té, (1)BEVliq (4), BEVher S (34) Na (44), 23), Hu (22, B (9), as herbal tea Aerial part with fruits,

(L.) L.* argamula,

L. berro de prado VEG (1) Hu (22) in salads (SP) raw Basal leaves, (L.) DC.* collejón basto VEG (1) J (25)

(L.) All.(L.) rabanizas VEG (2) J (24) Ab (1), in salads or stewed raw Basal leaves, (L.) DC. ravanell (L.) DC.* pan y quesito

(L.) Griseb.* sietesangrías SWEﬂw (1) Hu (23) Flowers sucked (SP)

(L.)

(L.) Greuter & L.* chupamieles SWEﬂw VEG (1), (1) Ab (42) basal leaves, SU); Flowers sucked (SP,

L. bovina chupamiel, VEG (2) SWEﬂw (2), O-Le-S (33)Ab (42), A (40), stewed basal leaves, Flowers sucked, (L.) Cav. jaramago oruga,

L. jaramago amarillo VEG (1) Co (19) stewed in times of Basal leaves,

(L.) Hayek Burdet Medik. Lagr.-Foss. amily/species/(voucher number) Local names Raphanus raphanistrum Rorippa nasturtium-aquaticum Rapistrum rugosum Moricandia arvensis Diplotaxis catholica Coincya monensis Diplotaxis erucoides Brassicaceae Capsella bursa-pastoris Lithospermum ofﬁcinale Lithodora fruticosa Hirschfeldia incana Hirschfeldia Cardamine pratensis Echium vulgare Echium Eruca vesicaria Echium plantagineum Echium F Sinapis alba Echium creticum Echium

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 52 J. TARDÍO ET AL. (AU, WI) (AU, liqueur, or other beverages (SU); or other beverages (SU); liqueur, fruits for making jam (AU) liqueur (SP, SU) liqueur (SP, stored in straw, or for making jam stored in straw, (SU) (ratafia) (SU?) (alcaparrones), or young shoots; or young shoots; (alcaparrones), SU) pickled (SP, (SP) beer (SU); young shoots, stewed in young shoots, beer (SU); omelettes as asparagus (SP) (SP) (SU); cladodes, stewed cladodes, (SU); ruits, eaten raw (SU); flowers, sucked flowers, eaten raw (SU); ruits, art used, mode of consumption art used, P (collecting season) Leaves and young stems, stewed (SP) and young stems, Leaves Leaves and young stems, stewed and young stems, Leaves Flowers or fruits, for herbal tea, for herbal tea, Flowers or fruits, Flowered aerial part, as herbal tea or Flowered aerial part, Floral buds (alcaparras), unripe fruits Floral buds (alcaparras), F Basal leaves, stewed or raw in salads Basal leaves, L-Ge (27), S (34), Sa (35) S (34), L-Ge (27), L-Ge (27) J (24, 25, 26), Mu (30, 31, 44), V (40) 44), 31, Mu (30, 26), 25, J (24, Ba (12), Ca (38), Co (17, 18, 19), 18, Co (17, Ca (38), Ba (12), Sa (35), Mu (30), 26), 25, J (24, V (40) Se (38), B (9), B-Ge (11), Ge (11), Hu (22), Hu (22), Ge (11), B-Ge (11), B (9), A (40), Ab (2, 46), Al (5), Av (8), B (9), (8), Av Al (5), 46), Ab (2, A (40), Continued APPENDIX (3), BEVoth (6), (6), BEVoth (3), FRU (3) VEG (2) THpic (13)THpic Hu (23), 19), 18, Co (17, Al (5), A (40), Use categories of reports)(no. Provinces or regions (RN) VEG (1) A (40) VEG (1)VEG (43) V BEVher (4), BEVliq (3)BEVliq (4), BEVher 26), J (24, B-Ge (11), B (9), Ab (3), BEVher (3), BEVliq BEVher (3), BEVliq (1), SWEflw (2)SWEflw (1), BEVliq S (00) Ge (11), B-Ge (11), sucked and added to liquor Flowers, O VEG (3) Ge (11) B-Ge (11), B (9), in salads (SP) raw and roots, Leaves BEVliq (1), VEG (3) BEVliq (1), S (34) M (29), Cu (42), (00), Av to aromatize inflorescences, Female VEG (1) A (40) VEG (5) (00)To M (29), Cu (00), 42), Ab (1, stewed buds, floral with shoots Young c c , c c c c c Rafelguarf campo lligabosc saüc tapenera tamarilla de zarza Cav. espárrago de

L. xuclamel L. repunxó

L.* orogal

Otth* novias VEG (1) Ab (46) stewed (SP) and young stems, Leaves L. matacano FRU (4) S (34) P (00), J (24), Cu (42), sometimes after eaten raw, Fruits;

Otth* conillets de

L. espárragos lúpulo,

Aiton chupaores SWEﬂw (1) Ba (12) Flowers sucked (SU?) L.* manzanilla del Mill. chumbera, palas SWEﬂw (1), FRU (18),

L. alcaparra,

L. saúco, sabuco,

oir.* xiulitera

P iburnum lantana rachelium caeruleum rachelium amily/species/(voucher number) Local names F Silene latifolia V Silene secundiﬂora Silene diversifolia Caryophyllaceae Herniaria glabra Sambucus nigra Lonicera periclymenum Caprifoliaceae Lonicera implexa Cannabaceae Humulus lupulus T Capparaceae Capparis spinosa Cactaceae Opuntia maxima Campanulaceae Campanula rapunculus Sisymbrium crassifolium

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 53 (SP); sap (sweet secretions) sucked (SP); (SU) as a coffee substitute (SP) (SP) making liqueur (ratafia) (SU) sometimes raw in salads WI, SP) (AU, liqueur (SU) art used, mode of consumption art used, Basal leaves, stewed (WI, SP) stewed (WI, Basal leaves, Leaves and young stems, stewed; stewed; and young stems, Leaves P (collecting season) Flowered aerial part, as herbal tea or Flowered aerial part, (00), V (40, 43) V (40, (00), (23), J (25, 26), M (29), Mu (30, 44), 44), Mu (30, M (29), 26), J (25, (23), V (43) B (9), Ba (12), Ca (38), Co (17, 18, 19), 19), 18, Co (17, Ca (38), Ba (12), B (9), Cu Cs (13), 16), (15, CR-To CR (14), Gu (21), 20), Gr (00, Ge (11), 42), (00, M (29), 26), 25, J (24, 23), Hu (22, Sg (36), Se (38), S (34), Mu (30), To V (40), Za (41); GAL (45) Za (41); V (40), Ba (12), Cc (37), CR-To (15, 16), M (29) 16), (15, CR-To Cc (37), Ba (12), chewed flowers (SU); raw eaten Seeds, Ab (2), J (24) as herbal tea and Flowered aerial part, SWEflw (1) (1) VEG (12) Hu Cu (42), CR (14), Al (5), 42), Ab (2, BEVher (2)Ab (3) A (40), as herbal tea Flowered aerial part, BEVher (3), BEVliq (2)BEVliq (3), BEVher O (32) Ge (11), B-Ge (11), B (9), Ab (2), as herbal tea or Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) VEG (36) (6), Av Al (5), 44), 42, 2, Ab (1, A (40), BEVher (7), BEVliq (1) Lu (28), L-Ge (27), Cc (00), B (9), A (40), c c c c , c c acelguilla Montserrat, Montserrat, te bord Sant Joan espinac de muntanya colissos conillets espinaca VEG (1) Co (19) SU) stewed (SP, Leaves, té de monte, setge té de monte, collejón VEG (1) Ab (42) stewed (SP) and young stems, Leaves té o café de campo BEVoth BEVher (2), L. sarrión, VEG (3) (37) CAT L-Ge (27); Hu (22), stewed (SP) Leaves,

L. te de te,

(Jacq.) (Cav.) (Cav.) L. herba de pericón,

L. cenizos VEG (2) Cu (42) Ab (42), SU) stewed (SP, Leaves, L. cenizo VEG (2) Cu (42) Ab (42), SU) stewed (SP, leaves, Young

(Mill.) Boucher ex L. armuelle VEG (1) Cu (42) stewed (SU) and young stems, Leaves

L. jara SWEexu (4), FRU (3), (L.) Vill.(L.) pamplinas VEG (1) Ab (42) stewed (SP) and young stems, Leaves

(Moench) Garcke colleja, coletas,

L. acelga de campo,

ers.* DC. Rauschert P Dum. Cours.* Dum. accaria hispanica amily/species/(voucher number) Local names Chenopodium album Chenopodium ambrosioides Beta maritima Atriplex prostrata Chenopodiaceae Atriplex hortensis V Cistaceae Cistus ladanifer Helianthemum cinereum Clusiaceae Hypericum perforatum Helianthemum syriacum F Stellaria media Chenopodium murale Chenopodium bonus-henricus Silene vulgaris

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 54 J. TARDÍO ET AL. making jam and liqueur; branches making jam and liqueur; as preservative wood, with leaves, for olives (AU) (SP) (SP) (SU, AU); branches with leaves for AU); (SU, seasoning cheese in olive oil seasoning stews or making liqueur AU) ratafia) (SU, (gin, pickled in brine ruits, eaten raw, sometimes for eaten raw, ruits, ruits or branches with fruits, for ruits or branches with fruits, art used, mode of consumption art used, oung shoots, stewed, sometimes raw stewed, oung shoots, oung shoots with leaves, stewed (SP) oung shoots with leaves, F P (collecting season) Y Basal part of stems, raw as a snack raw Basal part of stems, Y F (15, 16), J (25), M (29), Sa (35), Sa (35), M (29), J (25), 16), (15, (37), Z (37) (37), (11), Ba (12), Co (17, 18, 19), CR-To CR-To 19), 18, Co (17, Ba (12), (11), Ge (11), Cu (42), Cs (13), 16), (15, Lu (28), 26), 25, J (24, 23), Hu (22, Se (38), Sa (35), O-Le-S (33), O (32), V (40) To Se (38) Co (17, 18, 19), Cu (42), Hu (23), Hu (23), Cu (42), 19), 18, Co (17, V (40) Mu (44), M (29), J (25), Hu (22), J (24), L-Ge (27), Za (41) L-Ge (27), J (24), Hu (22), R-To (15, 16), Cs (13), Cu (42), Hu Cu (42), Cs (13), 16), (15, R-To Sg (36), Sa (35), M (29), 23), (22, Te A (40), Ab (1, 2, 3, 42), B (9, 10), B-Ge 10), B (9, 42), 3, 2, Ab (1, A (40), A (40), Ab (46), Cs (13), V (40, 43)V (40, Cs (13), Ab (46), A (40), or stewed, in salads, raw Leaves, Continued APPENDIX PRE (3) (1), VEG (1), (3) THpic (2), SWEflw THpic (2), BEVliq (13), FRU (26), BEVliq (13), Use categories of reports)(no. Provinces or regions (RN) VEG (12) CR- 19), 18, Co (17, Ba (12), 8), (6, Av VEG (16)VEG B (9), (6), Av 46), 44, 42, Ab (1, A (40), SEA (5) J (24) Co (18), 2), Ab (1, A (40), for seasoning meat stews Fruits, BEVliq (8), SEA (2)SEA (8), BEVliq Cu (42), Cs (13), B-Ge (11), 10), B (9, O VEG (18)VEG Ba (12), B (9), 7), (00, Av 42), 2, Ab (1, , c c c raïm c , c g lupios, lupios, espárragos de culebra albornial, albornial, erbedo chinarro nuez, tuca nuez, de pastor crespinell L. jonc junco, L. correhuela SWEflw (2) J(24) Ab (46), sucked (SP) Flowers, L. ginebre, enebro,

L. ginebre enebro,

(Jacq.) Pau (Jacq.) L. esparraguilla,

acq. espárragos de L. arboç madroño, L. uña de gato VEG (3) J (26) 16), (15, CR-To as a snack (SP) raw Leaves,

(SP) amus communis amily/species/(voucher number) Local names uniperus communis uniperus oxycedrus F Dioscoreaceae T Sedum sediforme Ericaceae Arbutus unedo Cyperaceae Scirpus holoschoenus Crassulaceae Sedum album J Cupressaceae J Convolvulaceae Convolvulus arvensis Cucurbitaceae Bryonia dioica

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 55 or raw in salads (SP, SU) in salads (SP, or raw (SP) fruit, raw as a snack (SP) raw fruit, (SP) sucked; digestive infusions with sucked; add to liqueur (ratafia) other plants; WI) (AU, liqueur (SU) substitute, eaten raw, or ground into eaten raw, substitute, as a preservative leaves, flour (SU); for olives (AU) ruits, eaten raw (SU) ruits, ruits, eaten raw, for making jam and eaten raw, ruits, ruits for making a chocolate or coffee art used, mode of consumption art used, ender leaves and stems, stewed ender leaves and stems, Latex, to curdle milk (SP, SU) to curdle milk (SP, Latex, Latex, to curdle milk (SP, SU) to curdle milk (SP, Latex, T P (collecting season) Roots and rhizomes, chewed and chewed Roots and rhizomes, F F Latex, to curdle milk (SP, SU) to curdle milk (SP, Latex, F Unripe fruits, stewed (SP) Unripe fruits, J (24, 26), M (29), V (40) M (29), 26), J (24, (17, 18, 19), Cs (13), Cu (42), Ge (11), Ge (11), Cu (42), Cs (13), 19), 18, (17, Mu M (29), 26), J (25, 23), Hu (22, V (40) Sg (36), (31), O-Le-S (33), S (34) O-Le-S (33), (28), O (32), O-Le-S (33), P (00), S P (00), O-Le-S (33), O (32), (28), Za (41) Sg (36), (34), Sg (36) 19), Cs (13), Gr (20), J (25, 26), 26), J (25, Gr (20), Cs (13), 19), V (40) 31), Mu (30, A (40), Ab (1, 2), B (9), B-Ge (11), Co B-Ge (11), B (9), 2), Ab (1, A (40), A (40, 44), Al (5), Ca (38), Co (17, 18, 18, Co (17, Ca (38), Al (5), 44), A (40, THflo (2), PRE (3), THflo (2), (1), SWEsub (18) (1), O BEVher (3) O (32) (16), CR-To Ba (12), as herbal tea Flowered aerial part, VEG (4) M (29) Cu (42), Ba (12), Ab (3), Unripe seeds and sometimes whole BEVher (2)V (40) A (40), as herbal tea Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) BEVliq (5), FRU (9) Lu L-Ge (27), Hu (22), Gu (21), Cu (42), BEVher (1), BEVliq BEVher (1), PREcur (7)PREcur M (29), J (24), Al (5), 3), Ab (1, A (40), BEVoth (3), FRU (13), (3), BEVoth c c a c c carquexa guijilla ráspano, murtilo ráspano, lletreguera garrofer regalíssia carquesa, carquesa, gayuba(7) FRU M (29), 23), Hu (22, Gu (21), Cu (42), cornizuelos VEG (1) M (00) as a snack (SP) raw Unripe seeds, (L.) Brot.*

(L.) L. lechiterna PREcur (1) Mu (44) Ab (46), SU) to curdle milk (SP, Latex,

All.* lecheinterna PREcur (1) J (25) L.* lecheinterna PREcur (1) J (25)

L.* guija VEG (1) Al (5) L.* lecheruela PREcur (1) Na (39) SU) to curdle milk (SP, Latex, L. arándano, (L.) G. López G. (L.) sangre de dios SWEﬂw (1) Ba (12) Flowers sucked (SP) L. loncejas SWEsub (2) P 37)(00, SP) eaten raw as a sweet (AU, Tubers,

L. palodú, regaliz,

L.* lechiterna,

L. algarrobo, L.mielga alfalfa, (8) VEG Hu (22), Gu (21), B-Ge (11), A (40),

L. alcaballares, L.* gorromino

illk.* W Spreng. (238JT) accinium myrtillus amily/species/(voucher number) Local names Ononis viscosa Lathyrus tuberosus Medicago sativa Onobrychis humilis Onobrychis F Lathyrus clymenum Pterospartum tridentatum Lathyrus cicera Euphorbia nicaeensis Arctostaphylos uva-ursi V Euphorbia helioscopia Euphorbia segetalis Ceratonia siliqua Euphorbia serrata Euphorbiaceae Euphorbia characias Fabaceae Astragalus cymbaecarpos Glycyrrhiza glabra Glycyrrhiza

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 56 J. TARDÍO ET AL. (AU); green galls, raw as a snack raw green galls, (AU); (both rare) (SP) raw or for extracting oil (AU); sap, sap, or for extracting oil (AU); raw sucked as a sweet (SP) raw, dried, roasted, or added as a roasted, dried, raw, sometimes condiment to stews, boiled with ground into flour; cabbage to avoid fermentation (AU) beverages (SP) seed milled, mixed with wheat flour, mixed with wheat flour, seed milled, to make bread (SU) SU) meat (AU) stewed (SP) ruits (beech nuts, hayucos), eaten hayucos), ruits (beech nuts, ruits (chestnuts, castañas); eaten castañas); ruits (chestnuts, art used, mode of consumption art used, Unripe seeds, raw as a snack (SP) raw Unripe seeds, F P (collecting season) F Roots, chewed and sucked (SU, AU) and sucked chewed (SU, Roots, Basal leaves stewed (SP) Flowers, eaten raw (SP) Flowers, Stems, as a preservative of wild rabbit Stems, Flowers, sucked (SU) Flowers, (6, 7), B (9), B-Ge (11), Ba (12), Bi Ba (12), B-Ge (11), B (9), 7), (6, O (32), O-Le-S (33), P (00), S (34), S (34), P (00), O-Le-S (33), O (32), Sg (36) (39), Cc (00), Co (19), CR (14), CR-To CR-To CR (14), Co (19), Cc (00), (39), M (29), Lu (28), J (26), Ge (11), (16), Se (38), Sa (35), O-Le-S (33), O (32), Za (41) SS (39), (41) J (26), M (29), Sg (36) M (29), J (26), Gu (21), Hu (22), Lu (28), M (29), M (29), Lu (28), Hu (22), Gu (21), Av Continued APPENDIX SWEexu (1) PRE (1), SEA (2) PRE (1), Use categories of reports)(no. Provinces or regions (RN) FRU (9), OTHoil (1), OTHoil (1), FRU (9), VEG (6) M (29) J (25), Cu (42), Al (5), 42), Ab (1, Unripe seeds, raw as a snack (SP) FRU (18), OTHflo (1), FRU (18), BEVliq (2), BEVoth (1) BEVoth (2), BEVliq B-Ge (11) B (9), for making liqueur or other Flowers, SWEsub (5) Za S (34), P (00), O-Le-S (33), Hu (22), VEG (1) A (40) SWEflw (8)SWEflw Cu (42), CR (14), Co (19), 42), Ab (1, , g c a c c castañeiro arvejana castanyer puerto quesito L. orellola L. pan y acacia, L. oreja de liebre VEG (3) Mu (30) J (24), Al (5), in salads and raw leaves, Tender (L.) Boiss.*(L.) retama PRE (1) J (25)

L. regaliz de regaliz, L. trébolVEG (1) SWEﬂw (3), Sg (36) S (34), M (29), Hu (22), stewed (SP, leaves, sucked; Flowers, L. ginesta

L. coscoja maraña, VEG (1) FRU (1), M (29) J (24), eaten raw bellotas), (acorns, Fruits

L. (1484MP)L. teble trébol, SWEﬂw (1) S (00) Lam.* roble FRU (1) M (29) roasted (AU) Fruits,

L. faya haya,

Mill. castaño, L. crisoles VEG (1) J (24)

Roth alverjón arvejana, VEG (3) Sg (36) M (29), J (25), as a snack (SP) raw Unripe seeds,

L. alverjana, L. arvejana alverja, VEG (2) OTHﬂo (1), Sg (36) M (29), Ba (12), ripe (SP); snack a as raw seeds, Unripe

icia sativa icia villosa icia peregrina icia lutea rifolium alpinum rifolium rifolium repens rifolium rifolium pratense rifolium agus sylvatica amily/species/(voucher number) Local names F Quercus faginea Quercus coccifera F V V Fagaceae Castanea sativa Spartium junceum T V V T T Retama sphaerocarpa Robinia pseudoacacia Scorpiurus subvillosus Scorpiurus muricatus

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 57 snack (SP) liqueur (SU) snack (SP) snack (SP) as aperitif (SU) a liqueur, as aperitif or a digestive a liqueur, beverage (AU) (AU) (AU) (SU) boiled, or roasted; sometimes or roasted; boiled, roasted and ground to make a coffee ground into flour to substitute; make bread in scarcity periods (AU); twigs with leaves as a preservative for hardening olives (AU) ruits, eaten raw (SU) ruits, ruits, eaten raw or for making jam ruits, ruits (acorns, bellotas), eaten raw, eaten raw, bellotas), ruits (acorns, art used, mode of consumption art used, F F P (collecting season) Fruits, eaten raw (SU) Fruits, F Bottom of immature fruits, raw as a raw Bottom of immature fruits, S (34), Sg (36) S (34), (33), S (34), Sg (36), Vi (39) Vi Sg (36), S (34), (33), 19, 44), CR-To (15, 16), Cu (42), Cu (42), 16), (15, CR-To 44), 19, 25, J (24, Hu (23), Gu (21), Gr (20), V (40), Sg (36), Sa (35), M (29), 26), Za (41) A (40), Ab (1, 42), Ba (12), Co (17, 18, 18, Co (17, Ba (12), 42), Ab (1, A (40), THflo (6), PRE (1) THflo (6), O FRU (6)FRU M (29), L-Ge (27), J (26), Cu (42), BEVliq (3), FRU (6)BEVliq (3), O-Le-S Na (39), J (26), Cu (42), B (9), Use categories of reports)(no. Provinces or regions (RN) BEVher (3)V (40) Cs (13), A (40), herbal tea and aperitif Aerial part, c escrébene raspanilla pericó encina, carrascaencina, FRU (22), (2), BEVoth

(Lam.) Rafn hierba amargosa BEVliq (1) CR-To (16) soaking in wine, Flowered aerial part,

(L.) L’Hér. alﬁleteros VEG (1) J (25) illd. roble FRU (1) M (29) eaten raw or roasted (rare) Fruits, (L.) L’Hér. relojes alﬁleres, VEG (3) M (29) J (25), Hu (23), as a raw Bottom of immature fruits, ballota

(L.) L’Hér.* alﬁleres VEG (1) M (29) as a raw Bottom of immature fruits, Amo* macucas SWEsub (2) Cu (42) Ab (42), as a snack (AU) raw Bulbs,

Sm. zargateña FRU (1) O (32) as a snack (SU) raw Seeds, W

ulfen (03JT) amiérganos FRU (1) P (00)

L. uva de espino, (Matt.) Liebl. roble FRU (1) O-Le-S (33) eaten raw (rare) (AU) Fruits,

L. genciana BEVliq (3) S (34) L-Ge (27), Hu (22), boiled or soaking in wine Roots, W L. roble FRU (2) GAL (45) O-Le-S (33), eaten raw or roasted (rare) Fruits,

L. grosella, L. grosellas FRU (1) Cu (42) eaten raw (SU) Fruits,

L. [ssp. [ssp. L.

Beck* (Desf.) Samp.] (Desf.) amily/species/(voucher number) Local names Crocus nudiﬂorus Iridaceae Crocus nevadensis F Ribes rubrum Ribes uva-crispa Erodium malacoides Ribes petraeum Grossulariaceae Ribes alpinum Erodium cicutarium Centaurium linariifolium Quercus pyrenaica Geraniaceae Erodium ciconium Gentianaceae Centaurium erythraea Quercus robur Gentiana lutea Quercus ilex Quercus petraea

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 58 J. TARDÍO ET AL. hocolate beverage; for seasoning hocolate beverage; liqueur (risol, ratafia), or as a ratafia), liqueur (risol, faves) condiment for stews (cocido, SU) (SP, for making liqueur (SP) for meat dishes (SP) (SP, SU) (SP, as herbal tea and for making condiment for olives (SU) liqueur; c soups or stews (SU) (SP, SU) (SP, (SU) (SP, SU) (SP, tea, added to liqueur, or as a added to liqueur, tea, meat soups, condiment for snails, AU) SU, or olives (SP, stews, substitute) (SP); bulbs, raw as a raw bulbs, substitute) (SP); snack (AU) (SP) raw art used, mode of consumption art used, P (collecting season) Aerial part, as herbal tea, for making as herbal tea, Aerial part, Inflorescences or flowered aerial part, Inflorescences or flowered aerial part, Aerial part, flowered or not, as herbal flowered or not, Aerial part, Flowered aerial part, as herbal tea Flowered aerial part, (11), Co (17), Cs (13), Gr (20), Hu (22, Hu (22, Gr (20), Cs (13), Co (17), (11), O (32) L-Ge (27), 26), 25, J (24, 23), Hu (22, 23), J (25, 26), Mu (31) 26), J (25, 23), Hu (22, Cs (13), Hu (23), J (24, 26), Lu (28), Lu (28), 26), J (24, Hu (23), Cs (13), GAL (45) V (40); J (24, 25, 26, 44), AND (37) 44), 26, 25, J (24, A (40), Al (5), A-V (4), B (9, 10), B-Ge 10), B (9, A-V (4), Al (5), A (40), A (40), B (9), B-Ge (11), Cs (13), Cs (13), B-Ge (11), B (9), A (40), B (9, 10), L-Ge (27) 10), B (9, added to liqueur or a Aerial part, A (40), Ab (2), B (9), B-Ge (11), CR (10), CR (10), B-Ge (11), B (9), Ab (2), A (40), Continued APPENDIX (5), SEA (4) (5), (2), SEA (3) (2), (1), SEA (2) (1), (2), SEA (6) (2), Use categories of reports)(no. Provinces or regions (RN) BEVher (4), BEVliq (2)BEVliq (4), BEVher Gr (20) Cs (13), B-Ge (11), B (9), and tea herbal as part, aerial Flowered BEVher (12), BEVliq BEVher (12), BEVher (8), BEVliq BEVher (8), BEVher (1) Hu (22) as herbal tea Flowered aerial part, BEVliq (1), BEVoth BEVoth BEVliq (1), BEVher (11)BEVher Gu (21), 44), Gr (20, 44), Al (5, Ab (2), BEVher (8), BEVliq BEVher (8), c , c , c bofarull , c c c tarongina melisa díase menta borda monte ñota, orégano ñota, leza, calabacillaleza, SWEsub (3) FRU (1), So (00) S (34), O-Le-S (33), Ba (12), eaten fruits, as a snack; raw Bulbs, L.* cantueso(1) SEA (35) Sa as a condiment Flowered aerial part,

Mill. espígol (L.) L.* cantueso(1) BEVliq (31) Mu for making liqueur Aerial part, L. chupamieles SWEﬂw (2) S (34) O (32), sucked (SP) Flowers,

L. cap cantueso, Medik. espígol alhucema, L.* cantueso(1) BEVliq (31) Mu for making liqueur Aerial part, (L.) Savi hierba nieta,

L. hisop

L. toronjil, Salisb. azafrán SWEsub (1) SEA (1), Co (19) Ab (42), as a condiment (saffron Flowers,

(L.) Moench té del té de sierra,

Sebast. & Mauri Sebast. amily/species/(voucher number) Local names F Melissa officinalis Lavandula stoechas Lavandula pedunculata Lavandula multifida Lavandula angustifolia Lamium maculatum Lavandula latifolia Lavandula dentata Calamintha nepeta Hyssopus officinalis Romulea bulbocodium Lamiaceae Acinos alpinus Crocus serotinus

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 59 virens ssp. vulgare O. flowers, sucked (SP) flowers, making liqueur (ratafia), and for making liqueur (ratafia), seasoning pork (black pudding, marinated pork), chorizo, morcillas, roasted meat (SU) stews, olives, (included Hoffmanns. & Link) Hoffmanns. tea, for making liqueur or other tea, and as a condiment for beverages, SU) soups or stews (SP, making liqueur (‘herberet’) (SU) for making liqueur (SU); tender for making liqueur (SU); as a condiment stems with leaves, gazpacho de for soups (sopas, invierno) or snails (SP) and as a condiment for stews (SP) condiment (SP) art used, mode of consumption art used, ender stems with leaves as herbal ender stems with leaves as herbal tea P (collecting season) Flowered aerial part, as herbal tea; as herbal tea; Flowered aerial part, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, T T Aerial part, as herbal tea and for Aerial part, Flowered aerial part, as herbal tea or Flowered aerial part, Aerial part, as herbal tea or a Aerial part, Flowers, sucked (SP) Flowers, Flowers, sucked (SP) Flowers, J (24, 26), Sg (36) 26), J (24, (11), Ba (12), Co (17, 18, 19), CR-To CR-To 19), 18, Co (17, Ba (12), (11), Gu Gr (20), Ge (11), Cs (13), 16), (15, L-Ge 26), 25, J (24, Hu (22), (21), Na Mu (30), M (29), Lu (28), (27), P (00), O-Le-S (33), 37), O (32, (39), SS Sg (36), Se (38), Sa (35), S (34), GAL (45) Za (41), (39), Vi (39), (11), Cs (13), Gr (20), Hu (23), J (26), J (26), Hu (23), Gr (20), Cs (13), (11), V (40) Mu (31), M (29), L-Ge (27), PM (44), GAL (45) PM (44), L-Ge (27), CAT (37) CAT L-Ge (27), B-Ge (11), Ba (00), Ca (38, 44), Co 44), Ca (38, Ba (00), B-Ge (11), Cs (13), 16), (15, CR-To 19), 18, (17, 25, J (24, Gu (21), Gr (20), Ge (11), S Mu (31), M (29), L-Ge (27), 26), Za (41); Sg (36), Se (38), Sa (35), (34), CVL (13) GAL (45) Ab (3), Ba (12), CR (12), Hu (22), Hu (22), CR (12), Ba (12), Ab (3), A (40), Ab (2, 3), Av (6), B (9, 10), B-Ge 10), B (9, (6), Av 3), Ab (2, A (40), A (40), Ab (1, 2), Av (6), B (9, 10), B-Ge 10), B (9, (6), Av 2), Ab (1, A (40), A (40), Ab (1, 2), Av (6), A-V (4), B (9), B (9), A-V (4), (6), Av 2), Ab (1, A (40), (1) (3), SEA (36) (3), (1), BEVoth (1), (1), BEVoth (1), SEA (13) (7), SEA (7) (7), Use categories of reports)(no. Provinces or regions (RN) BEVher (11), BEVliq BEVher (11), BEVher (10), BEVliq BEVher (10), BEVher (3), SEA (5)SEA (3), BEVher M (29), 25), J (24, Al (5), Ab (2), BEVher (5), BEVliq (2)BEVliq (5), BEVher 23), Hu (22, Cs (13), A-V (4), A (40), BEVher (24), BEVliq BEVher (24), BEVher (6), SEA (2) Sg (36), Gr (20), Ge (11), Cs (13), Ab (3), , c , a c , g menta c c , c ourego oriénganu menta matroncho poleo de serra, poleo de serra, poliol herba sana borda poniol sana herba melera SWEflw (1) B (9) (L.) Druce albaca de monte,

(L.) L. orenga oregano, Ehrh. mastranzo, L.* matagallo SWEﬂw (1) Al (5) (L.) Huds. mentastro, BEVher (4) P (00) J (24), Cs (13), Ab (2), as herbal tea (SP) Aerial part,

L. poliol poleo,

L. oreja de liebre té, SWEﬂw BEVher (6),

L. herba té de río,

L. hierbabuena, Scholler amily/species/(voucher number) Local names F Prunella grandiﬂora Phlomis purpurea Phlomis lychnitis Mentha suaveolens Origanum vulgare Mentha spicata Micromeria fruticosa Mentha longifolia Mentha pulegium Mentha aquatica

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 60 J. TARDÍO ET AL. making liqueur (‘herberet’) (SP) (SP) for making liqueur (SU) (SU) as a condiment for olives and game AU) (SU, making liqueur (‘herberet’) (SP, SU) making liqueur (‘herberet’) (SP, making liqueur (ratafia), and for making liqueur (ratafia), or roasted stews, seasoning olives, AU) meat (SU, making liqueur; leaves, as a leaves, making liqueur; condiment for olives and other stews SU) (SP, for olives and meat (SU, AU) for olives and meat (SU, for olives and flavouring wine AU) (SU, tea, for making liqueur, as a for making liqueur, tea, and as preservative of meat or fish, roasted meat, a condiment for olives, AU) SU, SP, and different stews (WI, art used, mode of consumption art used, P (collecting season) Flowered aerial part, as herbal tea, Flowered aerial part, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Flowered aerial part as herbal tea and Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Flowered aerial part as a condiment Aerial part (flowered or not), as herbal Aerial part (flowered or not), (37), CVL (37) (37), (33), P (00), S (34) P (00), (33), Gu (21), J (24, 25, 26), CVL (37) 26), 25, J (24, Gu (21), J (24, 26), Mu (30, 31, 37), V (40, 43), 43), V (40, 37), 31, Mu (30, 26), J (24, CVL (37) Hu (22, 23), L-Ge (27); ARA (37), L-Ge (27); 23), Hu (22, CAT Hu (23), J (25), L-Ge (27), M (29), M (29), L-Ge (27), J (25), Hu (23), Mu (31) M (29) B (9), B-Ge (11), Co (17, 18, 19), 19), 18, Co (17, B-Ge (11), B (9), Ge (11), Cs (13), 16), (15, CR-To J (24, 23), Hu (22, Gu (21), Gr (20), Mu (31), M (29), L-Ge (27), 26), 25, (39) Vi V (40), Sa (35), Na (39), B (9, 10), B-Ge (11), Cs (13), Ge (11), Ge (11), Cs (13), B-Ge (11), 10), B (9, A (40), Ab (2), A-V (4), B (9), Gr (20), Gr (20), B (9), A-V (4), Ab (2), A (40), A (40), Ab (1, 2, 3, 44), Al (5), A-V (4), A-V (4), Al (5), 44), 3, 2, Ab (1, A (40), Continued APPENDIX (2), SEA (7) (2), (4), SEA (3) (4), (4), BEVoth (1), PRE (1), BEVoth (4), SEA (24) (2), BEVher (3), BEVliq (1)BEVliq (3), BEVher Gr (20) Cs (13), A-V (4), A (40), for tea, herbal as part, aerial Flowered Use categories of reports)(no. Provinces or regions (RN) BEVher (1) Cs (13) as herbal tea Flowered aerial part, BEVher (9), BEVliq (1) Gr (20), Cs (13), Co (19), A-V (4), Ab (2), BEVher (4), SEA (13)SEA (4), BEVher Co (19), Al (5), 3), Ab (2, A (40), BEVher (5), BEVliq BEVher (5), SEA (8) 26), J (24, Cu (00), Cs (13), 3), 2, Ab (1, BEVliq (1), SEA (1)BEVliq (1), Cs (13) Flowered aerial part as a condiment BEVher (9), BEVliq BEVher (9), c , c , c c c , c c c , c garranchuelo de gat rabogato, rabogato, garranchillo Antoni salseta de pastor saboritja morquera, morquera, saboritja roman’ Lag.* rabet rabo de gato, ahl savia salvia, BEVliq BEVher (7), L. romer romero,

ourr.* herba de Sant L.* té de lastra té, (1)BEVliq (7), BEVher O-Le-S O (32), L-Ge (27), 23), Hu (22, V

P Boiss.* zahareña BEVher (1) Gr (20) as herbal tea Flowered aerial part, L. sajolida Lange ajedrea, Lag.* sejolina ajedrea,

L.* zahareña,

L.* gordolobo VEG (1) Ab (42) SP) stewed (WI, peeled, Basal leaves, (Pau) G. López* G. (Pau) saboritja

amily/species/(voucher number) Local names F Sideritis glacialis Sideritis tragoriganum Sideritis hirsuta Sideritis fruticulosa Sideritis hyssopifolia Satureja obovata Satureja innota Satureja montana Satureja intricata Salvia lavandulifolia Salvia argentea Rosmarinus ofﬁcinalis

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 61 for seasoning meat stews (SP) making liqueur (SP) making liqueur (ratafia), and for making liqueur (ratafia), seasoning stews (SU) tea, for making liqueur (‘risol’) and tea, or meat snails, for seasoning olives, SU) stews (especially game) (SP, (SU) stews (SP) for seasoning olives, rice, and rice, for seasoning olives, or rabbit, roasted meat (chicken, WI) lamb) (AU, stews (SU) (SP) for seasoning olives, meat stews for seasoning olives, (SU) (SP, SU) (SP, (SP, SU) (SP, liqueur (SP) making liqueur (‘herberet’) and SU) seasoning olives or soups (SP, (SP, SU) (SP, art used, mode of consumption art used, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, P (collecting season) Aerial part, for seasoning olives or Aerial part, Aerial part (flowered or not), as herbal Aerial part (flowered or not), Flowered aerial part, as herbal tea Flowered aerial part, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, (22), S (34), Za (00, 41); GAL (45) 41); Za (00, S (34), (22), (37) (17, 18, 19), CR (14), CR-To (15, 16), (15, CR-To CR (14), 19), 18, (17, Mu M (29), 26), 25, J (24, Gr (20), Sg (36) Sa (35), S (34), (31), J (24), Mu (30, 31) Mu (30, J (24), B (9), B-Ge (11), Gr (20), Gu (21), Hu Gu (21), Gr (20), B-Ge (11), B (9), Ab (2, 3), Al (5), Ba (12), Ca (38), Co Ca (38), Ba (12), Al (5), 3), Ab (2, A (40), Ab (2), A-V (4), Cs (13), Hu (22), Hu (22), Cs (13), A-V (4), Ab (2), A (40), (2), SEA (4) (2), (1), SEA (16) (1), (1), SEA (2) (1), Use categories of reports)(no. Provinces or regions (RN) BEVher (8), BEVliq BEVher (8), BEVher (9), BEVliq BEVher (9), BEVher (3), SEA (2)BEVher (3), 31) Mu (30, Al (5), and tea herbal as part, aerial Flowered BEVher (1) B (37) BEVher (4), SEA (1)BEVher (4), L-Ge (27) 26), J (24, Hu (23), Gr (20), as herbal tea Flowered aerial part, BEVher (6), BEVliq BEVher (6), , c pebrilla SEA (7) CVL 44), 43, V (40, Ab (3), 44), A (40, c , c c té fino almoraduz, almoraduz, tomillo blanco negro de monte mascle cantueso(3)BEVliq (2), BEVher A-V (4) 44), A (40, as herbal tea and for Aerial part, tomillo SEA (1) Gu (21) Flowered aerial part for seasoning tomillo fino SEA (1) BEVher (1), J (24) Gr (20), as herbal tea Flowered aerial part, illar* tomillo SEA (4) BEVher (3), 26) J (24, 3), Ab (2, and tea herbal as part, aerial Flowered L. camedro BEVher (3) Hu (22) Gu (21), Cs (13), as herbal tea Flowered aerial part, L.* angelins

V L.* timó zamarrilla, L. farigoleta serpol, (L.) L. mejorana,

au ex Lange ex

(L.) Cav. tomillo real SEA (2) BEVher (2), Gr (20) Co (19), A (40), and tea herbal as part, aerial Flowered Lange tomillo tomillo, L. – BEVliq (1) PM (44) Flowered aerial part for making

L. poleo zamarrila, P

Boiss. ex Boiss.

L. pebrella

Opiz serpol SEA (1) BEVher (2), S (34) L-Ge (27), as herbal tea Flowered aerial part,

Martínez Cutanda* Lacaita hymus piperella hymus orospedanus hymus moroderi hymus pulegioides hymus praecox hymus mastichina hymus hyemalis hymus bracteatus hymus baeticus hymbra capitata eucrium marum eucrium polium eucrium chamaedrys eucrium pyrenaicum eucrium capitatum amily/species/(voucher number) Local names T T F T T T T T T T T T T T T T

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 62 J. TARDÍO ET AL. omelettes or with scrambled eggs, sometimes raw as a snack or in SP) salads (WI, scrambled eggs (SP) substitute (SP) (SP) omelettes or with scrambled eggs, in salads sometimes raw as a snack, e.g. also as a condiment, or pickled; SP) garlic substitute (WI, (SP) tea and for seasoning olives or stews SU) (especially meat stews) (SP, olives and for making liqueur AU) SU, SP, (ratafia) (WI, making liqueur (‘herberet’, ‘ratafia’), ‘ratafia’), making liqueur (‘herberet’, or stews, and for seasoning olives, SU) roasted meat (SP, (SU) art used, mode of consumption art used, P (collecting season) Bulbs and bottom of stems, stewed in Bulbs and bottom of stems, Bulbs and bottom of stems, stewed in Bulbs and bottom of stems, Aerial part (flowered or not), as herbal Aerial part (flowered or not), Leaves, as a condiment for stews or Leaves, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Flowered aerial part, as herbal tea Flowered aerial part, Bulbs and bottom of stems, as a garlic Bulbs and bottom of stems, (17, 18, 19), CR (14), CR-To (16), CR-To CR (14), 19), 18, (17, Mu M (29), 26), 25, J (24, Hu (22), V (40) Na (39), (44), 18, 19), CR-To (15, 16), Gr (20), Gr (20), 16), (15, CR-To 19), 18, S (34), M (29), 26), 25, J (24, Gu (21), Za (41) (00), To Sg (36), Sa (35), (11), J (26), L-Ge (27), Lu (28), Na Lu (28), L-Ge (27), J (26), (11), SS S (00), O-Le-S (33), O (32), (39), GAL (45) (39), Vi (39), B-Ge (11), Cs (13), Ge (11), Hu (22, Hu (22, Ge (11), Cs (13), B-Ge (11), Mu (31, M (29), L-Ge (27), J (25), 23), (39) Vi V (43), S (34), Na (39), 44), A (40), Ab (2, 42), Al (5), Ba (12), Co Ba (12), Al (5), 42), Ab (2, A (40), A (40), Ab (1, 2, 3), A-V (4), B (9, 10), 10), B (9, A-V (4), 3), 2, Ab (1, A (40), Continued APPENDIX VEG (14) (4), SEA (19) (4), THpic (1), SEA (8), SEA (8), THpic (1), Use categories of reports)(no. Provinces or regions (RN) O BEVher (2) M (29) Gr (20), as herbal tea Flowered aerial part, BEVher (7), SEA (19)BEVher (7), Co (17, Ba (12), (6), Av Al (5), Ab (3), BEVliq (1), SEA (14)BEVliq (1), Ge Cs (13), Bi (39), B-Ge (11), B (9), BEVher (11), BEVliq BEVher (11), , c , g b c erramu , c puerro silvestre espiguilla tomillo aceitunero llor timonet u* poleo BEVher (1) Ab (3) L. porro, ajo porro, Pa

Cirillo ajo porro VEG (1) J (25)

Bory*sierrala de tomillo SEA (1) BEVher (1), J (24) Gr (20), as herbal tea Flowered aerial part, L.* té de menta,

L. farigola tomillo,

L.* ajo porro SEA (1) Ab (2) L. loureiro laurel,

Loeﬂ. ex L.Loeﬂ. tomillo sansero,

L. ajo porro VEG (1) Ab (42) stewed in omelettes or with Bulbs,

hymus zygis hymus vulgaris hymus serpylloides amily/species/(voucher number) Local names Allium pallens Allium neapolitanum F Ziziphora hispanica Allium moly Lauraceae Laurus nobilis Ziziphora aragonensis Liliaceae Allium ampeloprasum T T T

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 63 a snack (SP) substitute; stewed in omelettes (SP) substitute; condiment (SP, SU) condiment (SP, with scrambled eggs (SP) omelettes, sometimes with omelettes, scrambled or fried eggs and rarely as a snack (SP) raw condiment (SP, SU) condiment (SP, (AU) with scrambled eggs (SP) tender leaves and stems stewed (SP) tender leaves and stems stewed (SP) tender leaves and stems stewed (SP) with scrambled eggs (SP) raw (AU) raw with scrambled eggs (SP) snack (SP) art used, mode of consumption art used, oung shoots, stewed, in omelettes or stewed, oung shoots, oung shoots, stewed, often in stewed, oung shoots, oung shoots, stewed, in omelettes or stewed, oung shoots, Y Y Y Seeds, eaten raw; bulbs, peeled, eaten peeled, bulbs, eaten raw; Seeds, P (collecting season) Flowers, sucked (SP) Flowers, Flowers, sucked (SP) Flowers, (00); V (40, 43); CVL (13) 43); V (40, (00); H (38), J (26), Mu (30), Se (38) Mu (30), J (26), H (38), Ba (00, 12), Ca (38), Co (17, 18, 19), 19), 18, Co (17, Ca (38), 12), Ba (00, Gr Cu (42), 16), (15, CR-To CR (14), 25, J (24, 23), Hu (22, H (38), (20), Sg (36), Se (38), Sa (35), M (29), 26), To (38) O-Le-S (33), S (34), Za (41) S (34), O-Le-S (33), B-Ge (11), CR (14), L-Ge (27) CR (14), B-Ge (11), for making liqueur and sweets Root, (1) SEA (1), VEG (4) SEA (1), V (40) Na (39), Al (5), Ab (42), A (40), garlic a as stems, of bottom and Bulbs VEG (32) B (9), 7), (6, Av Al (5), 2), Ab (1, A (40), VEG (2) M (29) Hu (22), or omeletters in stewed, shoots, Young Use categories of reports)(no. Provinces or regions (RN) c triguero, triguero, esparraguera silvestre jardín espárrago negro Mu (30) with scrambled eggs (SP) L.* chunquetasVEG (2) SWEﬂw (2), J (24) Hu (23), Ab (42), as raw stems, tender sucked; Flowers,

L. ajestrinoVEG (1) SEA (1), S (34) J (24), as a leaves and stems, Tender

L.puertode cebollino SEA (1) Hu (22) as a leaves and stems, Tender ikstr.* campanicas SWEﬂw (1) Ab (2) orssk. esparraguera, VEG (7) J (25), Cs (13), 19), 18, Co (17, Al (5), in omelettes or stewed, shoots, Young

L. espárrago L. espárrago de L.* jarras SWEﬂw (1) S (34)

(L.) Lange*(L.) quitameriendas(6)SWEsub (1), FRU O (32), Cu (42), (16), CR-To Ab (2), F W L. espárrago negro VEG (6) Se H (38), 18), Co (17, Ca (38), Ba (00),

Guss. ex Ten.ex Guss. matacandiles VEG (2) M (29) J (24), as a raw of inﬂorescence, Peduncle

L. malvavisco SWEsub BEVliq (2),

L. rusco(1) VEG (42) Ab in omelettes or stewed, shoots, Young All. malva VEG (4) M (29) J (24), CR (14), Co (19), Immature fruits raw as a snack; allr. malva VEG (2) M (29) J (24), Immature fruits raw as a snack (SP) L. malva VEG (5) M (29) 26), 25, J (24, Co (19), Immature fruits raw as a snack; L. espárrago blanco VEG (10) Gr (20), 19), 18, Co (17, Ca (38), Al (5),

L.* malva VEG (4)V (43) 26), J (24, Co (19), Immature fruits raw as a snack;

L. all porro ajo, W

ritillaria pyrenaica ritillaria lusitanica amily/species/(voucher number) Local names Allium roseum Asparagus acutifolius Allium schoenoprasum Allium sphaerocephalon Asparagus aphyllus Asparagus albus Aphyllanthes monspeliensis Lavatera cretica Asparagus officinalis Malva neglecta Malva nicaeensis F Malva parviflora Asparagus stipularis F Muscari neglectum Malvaceae Althaea officinalis F Merendera montana Ruscus aculeatus

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 64 J. TARDÍO ET AL. beverage (AU) salads or stewed (SP) tender leaves and stems, raw in raw tender leaves and stems, SP) salads or stewed (WI, raw as a snack (SP) raw prepared in brine (AU) leaves as a condiment for olives (AU) leaves liqueur (ratafia); immature fruits liqueur (ratafia); tender (‘panecillos’) raw as a snack; and stems stewed (SP) leaves ruits (olives), for oil (AU, WI), WI), for oil (AU, ruits (olives), ruits, eaten raw (AU); branches with eaten raw (AU); ruits, art used, mode of consumption art used, Cones, for making a refreshing Cones, P (collecting season) Tender leaves and stems, raw in raw leaves and stems, Tender F Leaves, raw as a snack (SP) raw Leaves, Flowers, chewed and sucked (SP); and sucked chewed (SP); Flowers, F Flowers, as herbal tea and for making Flowers, Cs (13), J (24, 26) J (24, Cs (13), S (34) 18), Cs (13), Cu (42), Hu (23), J (25), J (25), Hu (23), Cu (42), Cs (13), 18), V Se (38), Sa (35), Mu (44), M (29), (37) CAT 43), (40, Mu (31), PM (44) Mu (31), B-Ge (11), Ba (12), Co (17, 18, 19), 18, Co (17, Ba (12), B-Ge (11), Gu (21), Gr (20), Cu (42), (15), CR-To M L-Ge (27), 25), J (24, 23), Hu (22, (00), To Sg (36), Sa (35), S (34), (29), (44) Vi V (43), A (40), Ab (1, 2, 44), Al (5), Av (6), B (9), B (9), (6), Av Al (5), 44), 2, Ab (1, A (40), Continued APPENDIX (2), VEG (2), (25) BEVoth (1)BEVoth B (9) Use categories of reports)(no. Provinces or regions (RN) VEG (5)VEG O-Le-S (33), O (32), Hu (22), B (9), SWEflw VEG (2), (17) Co (17, Ba (12), Al (5), 2), Ab (1, A (40), FRU (4), SEA (3)SEA (4), FRU 19), 18, Co (17, Cc (00), Ba (12), FRU (2) Za (41) V (40), eaten raw (SU) Fruits, c ruelles , c c c de monte rosella murteras avet acebuche(5)OTHpic (5), OTHoil (15), CR-To 18), Co (17, Al (5),

sylvestris L. mirto, arriján, (L.) DC. babaol dulce VEG (1) Ab (2) L. alelías agrio, VEG (4) Mu (30) J (25), Ba (00), Al (5), and peduncle Leaves of inﬂorescence,

Mill. pino FRU (2) 25) J (24, eaten raw (SP) Seeds, L. tárrago carnero, L. malva BEVliq BEVher (2),

L. babaol, amapola, L. panets Kunth trébol VEG (2) S (00) J (25), as a snack (SP) raw Leaves,

Aiton pino rodeno OTHﬂw (1) Cu (42) eaten raw (SP) Male ﬂowers, L. [var. [var. L.

Brot.] apaver rhoeas amily/species/(voucher number) Local names Pinus pinaster F Pinus halepensis Pinaceae Abies alba Roemeria hybrida Papaveraceae P Oxalis pes-caprae Oxalis latifolia Oxalidaceae Oxalis acetosella Oleaceae Olea europaea Nymphaeaceae Nymphaea alba Myrtaceae Myrtus communis Malva sylvestris

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 65 (SP) salads (SP) flour to make bread (WI) condiment for black pudding (‘morcillas’) or other dishes (AU); as a snack or raw unripe seeds, prepared in brine (SU); as a preservative for pine cones, olives (AU) and olives in brine (SU, AU) and olives in brine (SU, inflorescence, raw as a snack (SP) raw inflorescence, mature seeds ground into flour to make bread (SU) stewed; leaves, stewed (SP) leaves, stewed; art used, mode of consumption art used, Leaves, raw as a snack (SP) raw Leaves, Immature seeds, raw as a snack (SP) raw Immature seeds, Basal leaves, raw as a snack or in raw Basal leaves, P (collecting season) Rhizomes, raw as a snack, ground into as a snack, raw Rhizomes, Ripe seeds, eaten raw, dried, or as a dried, eaten raw, Ripe seeds, Young shoots of stem, peeled, raw or raw peeled, shoots of stem, Young Basal leaves, stewed (SP) Basal leaves, Hu (22), M (29), O (32), O-Le-S (33), O-Le-S (33), O (32), M (29), Hu (22), GAL Za (41); Sg (36), Sa (35), S (34), (45) Cu (42), J (24), M (29) J (24), Cu (42), (11), Co (17, 18), CR-To (16), Cu (42), Cu (42), (16), CR-To 18), Co (17, (11), V Sg (36), Mu (31), M (29), J (24), (36) Va (40), Ab (42), Al (5), B-Ge (11), Co (17, 18), Co (17, B-Ge (11), Al (5), Ab (42), A (40), Ab (1, 2, 3), Av (36), B (9), B-Ge B (9), (36), Av 3), 2, Ab (1, A (40), (4) PRE (2), SEA (5), SEA (5), PRE (2), VEG (3) THflo (4), SWEsub THflo (4), THflo (4), VEG (1) THflo (4), (00)To J (25), Cu (42), 42), Ab (1, as raw a snack (SP); Immature seeds, VEG (14) Gu (21), Gr (20), B (9), (6), Av Ab (42), Use categories of reports)(no. Provinces or regions (RN) O O VEG (4) 43)V (40, Mu (30), A (40), stewed (SP) Basal leaves, BEVliq (2) B-Ge (11) B (9), for making liqueur (SP) Basal leaves, FRU (15), OTHpic (3), OTHpic (3), FRU (15), BEVliq (1) B-Ge (11) for making liqueur (SP) Basal leaves, , a c c c c c carbunquera tárrago, tárrago, vinagrera muixana rompesacos pino doncel, pi pino doncel, pinyer L. hierba vinagrera, VEG (1) J (24)

(L.) Mill. capitana VEG (1) Al (5) (L.) Á. Löve Á. (L.) habichuelones VEG (1) Ab (46) stewed (SP) shoots, Young

L. rompisacos VEG (1) J (25) L. plantatge L. rampetes, Roth rompisacos,

L.* pelosilla VEG (1) Al (5) (L.) Pers. gram grama,

(Pers.) Schult.* (Pers.) patitas de cigueña VEG (1) M (29) part of peduncle of Tender

L. plantatge ample

L. agrietes acedera, Link* esparteras berceo, VEG (2) Sa (35) M (29), as a snack raw Basal part of stems, L. caña PRE (3) B-Ge (11) 3), Ab (1, as a presevative of tomates Stems,

(L.) Campd. naba VEG (1) Mu (30) stewed (SP) leaves and stems, Tender

L. pino piñonero,

ygonum persicaria allopia convolvulus amily/species/(voucher number) Local names Pol F Rumex acetosa F Polygonaceae Emex spinosa Stipa gigantea Plantaginaceae Plantago albicans Plantago coronopus Cynodon dactylon Plantago lanceolata Limonium sinuatum Aegilops triuncialis Poaceae Aegilops geniculata Arundo donax Plantago major Pinus pinea Plumbaginaceae Armeria arenaria

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 66 J. TARDÍO ET AL. (SP) for making sauces, as a condiment for making sauces, SP) (WI, salads or stewed (SP, SU) salads or stewed (SP, snack, in salads (SP) snack, salads (SP) salads (SP) for making sauces, as a condiment for making sauces, (SP) snack (SP) snack, in salads (SP) snack, snack, in salads, or stewed (WI, SP) or stewed (WI, in salads, snack, snack, in salads, or stewed (SP) in salads, snack, art used, mode of consumption art used, ender leaves and stems, raw in raw ender leaves and stems, ender leaves and stems, raw as a raw ender leaves and stems, ender leaves and stems, raw in raw ender leaves and stems, ender leaves and stems, raw as a raw ender leaves and stems, ender leaves and stems, raw as a raw ender leaves and stems, P (collecting season) T T T Basal leaves, stewed as a vegetable or Basal leaves, Basal leaves, stewed as a vegetable or Basal leaves, T T Flowers, sucked (SP) Flowers, Co (17, 18, 19), CR (14), CR-To (16), CR-To CR (14), 19), 18, Co (17, Gr (20), Ge (11), Cu (42), Cs (13), Se (38), Sa (35), M (29), 26), 25, J (24, V (40) O-Le-S (33), S (00) O-Le-S (33), Sg (36), Za (00, 41) Za (00, Sg (36), CR-To (15, 16), Cu (42), J (25), M (29) J (25), Cu (42), 16), (15, CR-To 19), Cs (13), Cu (42), Hu (23), J (24), Hu (23), Cu (42), Cs (13), 19), V (40) M (29), 16), Gr (20), M (29), Sa (35), Z (23) Sa (35), M (29), Gr (20), 16), 16), Gu (21), J (26), Lu (28), Za (41) Lu (28), J (26), Gu (21), 16), Ab (1, 42, 46), B (9), Ba (12), Co (19), Co (19), Ba (12), B (9), 46), 42, Ab (1, Continued APPENDIX SEA (1) VEG (1) (37) CAT in salads (SP) raw Basal leaves, Use categories of reports)(no. Provinces or regions (RN) SWEﬂw (2) O (32) Lu (28), sucked (SP) Flowers, VEG (12), SEA (1)VEG (12), 18, Co (17, B (9), 46), Ab (42, A (40), VEG (10) (15, CR-To 10), Ba (00, (6), Av Al (5), VEG (10) (15, CR-To Ba (12), B (9), 42), Ab (2, c pan y , dolceta g , c c queso piallos de lagartija de bou L. vinagrera acedera, VEG (4) 25) J (24, (16), CR-To Ab (42), as a raw leaves and stems, Tender

Murray vinagrera VEG (2) J (24) Co (19), stewed (SP) Basal leaves,

DC.* vinagrera VEG (1) M (29) as a raw leaves and stems, Tender L. (0113MP)L. ramaza VEG (1) S (00) B (9), stewed (SP) Basal leaves,

L. verdolagaVEG (22) OTHpic (1), Ba (12), B (9), Al (5), 42), Ab (3, A (40),

L. enciamet

L. acedera acedera, Boiss. & Reut.*Boiss. acedera, acederón, Boiss. & Reut.*& Boiss. acedera VEG (2) Sg (36) M (29), as a snack or in raw Basal leaves,

(L.) L. panqueixo L.agrietas acedera, (6) VEG 26), J (24, Hu (22), Ab (42), L. coruja, boruja VEG (8) Sa (35), M (29), Gu (21), Ba (12), (6), Av (L.) L. bragas de cuco SWEﬂw (1) S (34)

L. romaza, romanza VEG (10), BEVher (1),

L. llengua vinagrera,

L. chocolaterasVEG (1) SWEﬂw (1), Sg (36) Hu (22), stewed basal leaves, sucked; Flowers,

ortulaca oleracea amily/species/(voucher number) Local names F Samolus valerandi Primula elatior Primula veris Rumex scutatus Primulaceae Primula acaulis Portulacaceae Montia fontana P Rumex pulcher Rumex induratus Rumex obtusifolius Rumex papillaris Rumex intermedius Rumex acetosella Rumex conglomeratus Rumex crispus Rumex bucephalophorus

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 67 hewing gum (SU); its hardened sap, chewed as chewed its hardened sap, (SU); c its juice for seasoning salads as a subsitute for vinegar (AU) liqueur (SU) liqueur (AU); leaves and young leaves liqueur (AU); as a snack (SP) raw shoots, (rataﬁa) (SP) making jam (SU) ruits, eaten raw, for making liqueur eaten raw, ruits, ruits, eaten raw after stored (AU) ruits, ruits, eaten raw, for making liqueur; for making liqueur; eaten raw, ruits, ruits, eaten raw and for making ruits, ruits, eaten raw and for making ruits, ruits, eaten raw; sometimes for eaten raw; ruits, art used, mode of consumption art used, F F P (collecting season) F F F Young aerial part, for making liqueur aerial part, Young F Young shoots, stewed (SP) shoots, Young Fruits, eaten raw (SU) Fruits, (13), Cu (42), Ge (11), Hu (22), J (24, J (24, Hu (22), Ge (11), Cu (42), (13), S (34), O (32), M (29), Lu (28), 26), Za (41) Sg (36), Sa (35), (33), S (34), SS (39), Vi (39) Vi SS (39), S (34), (33), (22), J (26), M (29), Na (39), O (32), O (32), Na (39), M (29), J (26), (22), (39), Vi Sg (36), Sa (35), S (34), P (00), Za (41) P (00), S (34), Sg (36) S (34), P (00), CR- To (15, 16), Cu (42), Hu (22, 23), Hu (22, Cu (42), 16), (15, To CR- O-Le-S O (32), M (29), 26), 25, J (24, V (40), Sg (36), Sa (35), S (34), (33), Za (41) (42), Gu (21), Hu (22), J (24, 26), Lu 26), J (24, Hu (22), Gu (21), (42), Sa O-Le-S (33), O (32), M (29), (28), Za (41) Sg (36), (35), Ab (42), Av (8), B (9), CR-To (16), Cs (16), CR-To B (9), (8), Av Ab (42), Ab (2, 46), B (9), CR-To (15, 16), Hu 16), (15, CR-To B (9), 46), Ab (2, A (40), Ab (42), Av (6), B (9), Co (17, 19), 19), Co (17, B (9), (6), Av Ab (42), A (40), SWEexu (1) SEA (1) VEG (2) FRU (8) O-Le-S Na (39), 23), Hu (22, Bi (39), Use categories of reports)(no. Provinces or regions (RN) BEVliq (9), FRU (13), FRU (13), BEVliq (9), BEVliq (8), FRU (12), FRU (12), BEVliq (8), FRU (16) Cu Cs (13), B-Ge (11), B (9), Ab (2), BEVliq (1), FRU (22), FRU (22), BEVliq (1), SWEﬂw (5) Za (41) (00), Av 46), Ab (2, A (40), sucked (SP) Flowers, , c c , a c c b cirer b , g cereixo mizpira sagar miñ espino miruéndano, miruéndano, maduixera mamelletes pomera borda Boiss.* durillo FRU (1) J (24)

acq. majuelo, majoleto, L. agrimonia BEVliq (1) B (9) J

L. cíparu níspero, L.* maraña ﬁna FRU (2) M (29) J (24), eaten raw (SU) Fruits, Ucria majoletas FRU (1) Ab (42) eaten raw (AU) Fruits,

Medik. galluvera, sorbo BEVliq (1), FRU (8) L-Ge (27), 23), Hu (22, Cu (42), Cs (13),

(L.) L. melera, eston fresas FRU (1) Cu (42) cooked in jam (SU) eaten raw; Fruits,

L. virgazas buenas VEG (1) Ab (2) (L.) Mill. maguillo, maíllo,

W L. fresa silvestre, L. cerezo silvestre, (L.) Lam. arto FRU (2) Mu (30) Al (5), eaten raw (AU) Fruits,

ragaria vesca ragaria viridis amily/species/(voucher number) Local names F Prunus avium Mespilus germanica Cotoneaster granatensis F Crataegus laciniata Crataegus monogyna Amelanchier ovalis Amelanchier Rosaceae Agrimonia eupatoria F Ziziphus lotus Malus sylvestris Ranunculaceae Clematis vitalba Rafﬂesiaceae Cytinus hypocistis Rhamnaceae Rhamnus alaternus

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 68 J. TARDÍO ET AL. young shoots peeled, raw as a snack raw young shoots peeled, (SP) (AU); young shoots peeled, raw as a raw young shoots peeled, (AU); snack (SP) (SP) liqueur (AU); flowers eaten raw; flowers eaten raw; liqueur (AU); as a snack raw young shoots peeled, (SP) (SP) and for making liqueur (AU) making liqueur (AU); unripe fruits making liqueur (AU); in brine (SU) fruits, eaten raw fruits, liqueur (AU) liqueur (SU) ruits, eaten raw, and for making eaten raw, ruits, ruits, eaten raw, after stored and for eaten raw, ruits, ruits, eaten raw, after stored (AU) eaten raw, ruits, ruits, eaten raw and for making ruits, art used, mode of consumption art used, P (collecting season) F F F F (39) CR-To (15), Cu (42), Gr (20), Gu (21), Gr (20), Cu (42), (15), CR-To S (34), O (32), M (29), J (24), Hu (22), Za (41) Sg (36), (17, 18, 19), CR-To (15, 16), Cs (13), 16), (15, CR-To 19), 18, (17, 23), Hu (22, 21), Gu (00, Cu (42), Na M (29), Lu (28), 26), 25, J (24, S P (00), O-Le-S (33), O (32), (39), Za (41) (39), Vi Sg (36), Sa (35), (34), 16), Cu (42) 16), Cu (42), Hu (22), Lu (28), M (29), Na M (29), Lu (28), Hu (22), Cu (42), Sg (36), Sa (35), S (34), O (32), (39), Vi Co (19), Cu (42), J (25), M (29) J (25), Cu (42), Co (19), and flowers eaten raw (AU); Fruits, L-Ge (27), S (34)L-Ge (27), for making liqueur eaten raw, Fruits, Ab (42), Av (7), B-Ge (11), Co (19), Co (19), B-Ge (11), (7), Av Ab (42), Ab (2, 42), Av (6), B (10), B-Ge (11), Co B-Ge (11), B (10), (6), Av 42), Ab (2, Continued APPENDIX THpic (1) VEG (2) VEG (1) SWEflw (1), VEG (5) SWEflw (1), O Use categories of reports)(no. Provinces or regions (RN) BEVliq (2), FRU (11), FRU (11), BEVliq (2), BEVliq (2), FRU (2)BEVliq (2), S (34) O (32), after stored eaten raw, Fruits, FRU (7) (15, CR-To 18), Co (17, Ba (12), Ab (46), BEVliq (24), FRU (15), FRU (15), BEVliq (24), c a escaramujo guapero L. abrojo FRU (2), BEVliq (1),

L. ciruelo FRU (3) S (34) O (32), Hu (22), eaten raw (SU) Fruits, Decne. piruétano,

L. cerecino FRU (3) BEVher (1), S (34) J (26), Hu (22), Ab (3), as herbal tea; Flowers and leaves, Borrer ex Sm. tallos de zarza VEG (1) Cu (42) as a snack raw shoots peeled, Young L. andriniega FRU (4) BEVliq (4), S (34) P (00), M (29), Cu (42), Co (19), eaten raw and for making Fruits,

L. arç negre endrino, L. guindo(4)FRU (14), BEVliq (16), CR-To Co (19), Bi (39), Ab (42),

Desv. peruyes perojo, Tratt.* escaramujo SWEﬂw (1), FRU (2),

Savi tallos de zarza VEG (1) Cu (42) as a snack raw shoots peeled, Young

L. tapaculos, amily/species/(voucher number) Local names F Rosa pouzinii Rosa pimpinellifolia Rosa micrantha Rosa canina Rosa agrestis Pyrus cordata Pyrus bourgaeana Prunus spinosa Prunus mahaleb Prunus domestica Prunus insititia Prunus cerasus

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 69 liqueur (SP, SU) liqueur (SP, (SU) (SP) fermentation (AU) making jam (AU) (AU) salads (SP) for making liqueur (SU, AU); ﬂowers AU); for making liqueur (SU, raw young shoots peeled, eaten raw; as a snack (SP) salads (SP) liqueur and other refreshing beverages (SU) peeled, raw as a snack (SP) raw peeled, (SP) ruits, eaten raw after natural ruits, ruits, eaten raw after stored or for ruits, ruits, eaten raw, for making liqueur eaten raw, ruits, ruits, eaten raw, cooked in jams, and cooked in jams, eaten raw, ruits, ruits, eaten raw, and for making eaten raw, ruits, ruits, eaten raw (SU); young shoots eaten raw (SU); ruits, art used, mode of consumption art used, P (collecting season) F F F F F F O-Le-S (33), Sa (35) O-Le-S (33), Gr (20), Hu (22, 23), Na (39), Te (22) Te Na (39), 23), Hu (22, Gr (20), M (29), O (32), O-Le-S (33), P (00), P (00), O-Le-S (33), O (32), M (29), S (34) 10), B-Ge (11), Ba (12), Co (17, 18, 18, Co (17, Ba (12), B-Ge (11), 10), Cs (13), 16), (15, CR-To CR (14), 19), 23), Hu (22, Gr (20), Ge (11), Cu (42), Na (39), M (29), Lu (28), 26), J (24, Sg (36), S (34), O-Le-S (33), O (32), GAL (45) Za (41); V (40), SS (39), (22), L-Ge (27), M (29), Na (39), O- Na (39), M (29), L-Ge (27), (22), (39) Vi Sg (36), Sa (35), Le-S (33), Lu (28), M (29), Sg (36), Za (41) Sg (36), M (29), Lu (28), A (40), Ab (1, 2, 46), Al (5), Av (6), B (9, B (9, (6), Av Al (5), 46), 2, Ab (1, A (40), B (9), B-Ge (11), Cu (42), Gu (21), Hu Gu (21), Cu (42), B-Ge (11), B (9), CR-To (16), Cu (42), Hu (22), J (24), Hu (22), Cu (42), (16), CR-To (2), FRU (34), VEG FRU (34), (2), (16) (1), FRU (10) (1), VEG (1) BEVliq (5)V (40) Cs (13), A-V (4), Ab (3), A (40), for making Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) FRU (2) O-Le-S (33) Hu (22), eaten raw (AU) Fruits, FRU (10)FRU Cu (42), B-Ge (11), 10), B (9, Ab (2), BEVliq (8), BEVoth BEVoth BEVliq (8), BEVliq (4), BEVoth BEVoth BEVliq (4), c c c , a c esbarzer tarragillo, tarragillo, , g , c timó real cerolera de puerto silva gerdera gitam fresillas VEG (1) Co (19) in raw leaves and stems, Tender ebb ex u* zarza FRU (1) M (29)AU) eaten raw (SU, Fruits,

W Pa

Scop. pempinela VEG (1) Hu (22) in raw leaves and stems, Tender

(Ehrh.) Pers. morzal FRU (1) O-Le-S (33) eaten raw after stored (AU) Fruits, (L.) Crantz mostajo, arceyes FRU (7) M (29), Cu (42), 16), (15, CR-To Ab (42),

L. servera serbal,

Schott zarzamora, zarza, L. argumenu

(L.) Ehrend.* té de guara BEVher (1) Hu (22) as herbal tea Flowered aerial part,

L. cuajaleches PREcur (1) Hu (22) to curdle milk Flowered aerial part, L. zarzamora zarza, FRU (7), BEVliq (1),

H.E. Weber* H.E. zarza FRU (1) M (29)AU) eaten raw (SU, Fruits,

L. frambueso,

(L.) Crantz(L.) mostayal mostajo, (9)FRU (2), BEVliq J (25), Cu (42), (16), CR-To Ab (42), Tratt.* tallos de zarza VEG (1) Cu (42) as a snack raw shoots peeled, Young

illk.* W (Link ex G. Don) Ces.* (Link ex G. amily/species/(voucher number) Local names F Rutaceae Dictamnus hispanicus Galium verum Rubiaceae Cruciata glabra Sorbus torminalis Sorbus domestica Sorbus intermedia Sorbus aucuparia Rubus ulmifolius Sanguisorba verrucosa Sanguisorba minor Sorbus aria Rubus lainzii Rubus idaeus Rubus castellarnaui Rubus caesius Rosa sicula

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 70 J. TARDÍO ET AL. hocolate beverage (SP, SU) hocolate beverage (SP, liqueur (SU) salads or stewed (WI, SP) salads or stewed (WI, salads (SP) (‘zarzaparrilla’); young shoots, raw raw young shoots, (‘zarzaparrilla’); as a snack (SP) (SP) c salads (SP) stems and leaves for making liqueur or aromatizing chocolate beverage; added to vinegar as a condiment, SU) and olive oil (SP, stems and leaves for making liqueur SU) (SP, ruited aerial part, as herbal tea; as herbal tea; ruited aerial part, art used, mode of consumption art used, P (collecting season) Leaves, for making liqueur (rataﬁa) Leaves, F Flowers, sucked (SP) Flowers, Flowers, eaten raw (SP) Flowers, Flowers, sucked (SP) Flowers, (32), O-Le-S (33) (32), B (9), B-Ge (11), Ge (11), Mu (31), O Mu (31), Ge (11), B-Ge (11), B (9), Continued APPENDIX (3), BEVoth (3), (3), BEVoth (3), SEA (1) Use categories of reports)(no. Provinces or regions (RN) FRU (4) O-Le-S (33) O (32), B (9), A (40), AU) eaten raw (SU, Arils of the seeds, BEVliq (1) B-Ge (11) for making Flowers and bracts, BEVoth (2), VEG (2) (2), BEVoth V (40) 26), J (24, A (40), for making a beverage Root, BEVliq (1) B (9) VEG (1) L-Ge (27) in raw leaves and stems, Tender c a c texu , c c c arítjol Segimon hupetes SWEﬂw (1) S (34) c L. frailes VEG (2) Sg (36) Cu (42), in raw leaves and stems, Tender

(Lange) Luizet* herba de Sant

Lapeyr.* enciam de font L. cambrón arto, VEG (2) J (25) Hu (23), in raw leaves and stems, Tender ers.* ruda(3)BEVliq (3), BEVher V (40) J (26), Al (5), Ab (2), A (40), as aerial Fruited herbal part, tea;

(L.) All.*(L.) torta de pastor SWEﬂw (1) Ab (3) L. ruda BEVliq BEVher (4), P

L. ruda (2) BEVoth L-Ge (27) B (9), for aromatizing aerial part, Fruited L.* chupador SWEﬂw (1) M (29) sucked (SP) Flowers,

L. teix tejo, L. zarzaparrilla,

(L.) Moench* pan y queso SWEﬂw (1) Ab (3)

Mill. til·ler Steininger* ilia cordata eronica anagallis-aquatica ycium europaeum edicularis schizocalyx axus baccata amily/species/(voucher number) Local names Tiliaceae T F Taxaceae T Smilacaceae Smilax aspera V Solanaceae L Digitalis thapsi Linaria hirta P Scrophulariaceae Bellardia trixago Saxifragaceae Saxifraga aquatica Saxifraga vayredana Ruta graveolens Ruta angustifolia Ruta chalepensis

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 71 THﬂo), and pickles (OTHpic). THﬂo), servatives (PRE), including curdling servatives (PRE), beverages (wine, liquor), or vinegar, or vinegar, liquor), beverages (wine, young WI); as a condiment (AU, as a snack or raw peeled, shoots, prickled in brine for making liqueur (SU) liqueur (SU, AU) liqueur (SU, salads or stewed in omelettes (SP) omelettes (SP) omelettes (SP) ruits, eaten raw, for making eaten raw, ruits, ruits, eaten raw or for making ruits, art used, mode of consumption art used, ender leaves and stems, raw in raw ender leaves and stems, ender leaves and stems, stewed in ender leaves and stems, F P (collecting season) Basal leaves, raw in salads (SP) raw Basal leaves, F T T Basal leaves, raw in salads (SP) raw Basal leaves, Galician. Categories: vegetables (VEG); fruits (FRU); vegetables (VEG); Categories: Galician. g (15, 16), J (24) 16), (15, Co (17, 18, 19), Hu (22, 23), J (24, 25, 25, J (24, 23), Hu (22, 19), 18, Co (17, V (40) Sa (35), 26), (21), Hu (22), J (24), L-Ge (27), Na L-Ge (27), J (24), Hu (22), (21), S (34) O-Le-S (33), O (32), (39), Cu (42), J (24), L-Ge (27) J (24), Cu (42), Ab (46), Ba (12), Co (17, 19), CR-To CR-To 19), Co (17, Ba (12), Ab (46), B (9), B-Ge (11), L-Ge (27), O (32) L-Ge (27), B-Ge (11), B (9), and tea herbal as bracts, and Flowers Catalan-Valencian-Balear; Catalan-Valencian-Balear; c Basque; Basque; b THpic (1), SEA (1), SEA (1), THpic (1), O VEG (1) (2), BEVoth (1) BEVoth (2), Asturian; Asturian; a BEVliq (1), FRU (6), FRU (6), BEVliq (1), Use categories of reports)(no. Provinces or regions (RN) VEG (1) B (9) VEG (13) Gu Cu (42), Cs (13), 10), B (9, Ab (42), BEVher (2), BEVliq BEVher (2), c c c soteña parreña, parra parreña,

oir. ortiga VEG (1) Co (19) stewed in leaves and stems, Tender Loisel. canónigos VEG (1) S (34) sylvestris

P (L.) Laterr. dolcetes

Scop. til·ler tilo,

L.limonero almez, (14)FRU (2), BEVliq B-Ge (11), 46), 42, Ab (1, A (40),

L. muérdago FRU (4) Sg (36) 26), J (24, Cu (42), eaten raw (AU) Fruits,

L. violeta SWEﬂw (1) M (29) sucked (SP) Flowers, Mill. olmo alamo negro, VEG (2) Za (41) J (25), as a snack (SP) raw Immature seeds, L. ortigues ortiga, L. [ssp. [ssp. L.

L. ortiga(8) VEG Cs (13), Co (19), B (9), Ab (42), A (40),

(C.C. Gmel.) Hegi] (C.C. ilia platyphyllos itis vinifera iscum album iola odorata alerianella locusta alerianella carinata amily/species/(voucher number) Local names F Vitaceae V Viscaceae V Violaceae V Ulmaceae Celtis australis V beverages: liqueurs or other alcoholic drinks (BEVliq), herbal teas (BEVher), or other beverages (BEVoth); seasoning (SEA); pre seasoning (SEA); or other beverages (BEVoth); liqueurs or other alcoholic drinks (BEVliq), herbal teas (BEVher), beverages: flours (O such as oils (OTHoil), other food uses, or exudations (SWEexu); roots (SWEsub), flowers (SWEflw), sweets: milk (PREcur); Collecting season: winter (WI), spring (SP), summer (SU), autumn (AU). summer (SU), spring (SP), winter (WI), Collecting season: Ulmus minor Urticaceae Urtica dioica Urtica membranacea Urtica urens T Spanish names do not include any key; Local names: Valerianaceae V