Ethnobotanical Review of Wild Edible Plants in Spain

Home , Silene vulgaris

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 Forty-six ethnobotanical and ethnographical sources from Spain were reviewed, together with some original unpublished ﬁeld data from several Spanish provinces.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 No. of No. species atabase Córdoba (Co)Córdoba (Co) 46 46 Guadalquivir Guadalquivir Alt Empordà Gerona (Ge) 29 (1997) Cabo de Gata Almería (Al) 52 (1994) La Manchuela Albacete (Ab) 35 . . et al et al (2000) Whole province Albacete (Ab) 32 (2002) Les Guilleries Barcelona-Gerona (B-Ge) 51 (2004) de los Ojos Villarrubia Ciudad Real (CR) 17 (1998) Carcabuey Córdoba (Co) 79 (2005) Whole province Madrid (M) 122 . . . (1998)Alcaraz Sierra de Segura y (2001) Albacete (Ab) Nacional de Cabañeros Parque (CR-To) Ciudad Real-Toledo 69 57 (1987) Pirineo Aragonés Huesca (Hu) 74 . . . . . 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)López Sáez & Martín Sánchez (1999)López Sáez (2002)Tiétar del Valle (2002)Vallès Bonet & Tiemblo El MontsenyTiétar del Valle Ávila (Av) Ávila (Av) Ávila (Av) Barcelona (B) 5 84 4 19 Ríos & Martínez (2003)Martínez Lirola Sierra Mariola (A-V) Alicante-Valencia 16 Sánchez López able 1. 2V 3F 6 7 8 9 4 5 1 1213 Blanco & Cuadrado (2000)14 Mulet (1991) Arauzo Fuenlabrada de los Montes Whole province Badajoz (Ba) Castellón (Cs) 54 63 1516 Blanco (2002) Verde Toledo Montes de (CR-To) Ciudad Real-Toledo 35 17(1993) Galán del Vega Sierra Norte y Pedroches, 18(1993) Casana 19 Triano del Vega Campiña y Subbética, 1011 Bonet (1993) Parada Tenes del Vall Barcelona (B) 17 2021 (1990) González-Tejero 22 Gil Pinilla (1995) Villar Whole province Cantalojas Granada (Gr) Guadalajara (Gu) 40 32 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) 54 95 45 74 69 24 T 30 Rabal (2000) Pacheco Torre Murcia (Mu) 32 RN Reference cited Research area Province(s) or region (code)

30 J. TARDÍO ET AL. 26 23 24 53 91 54 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) (Na), País Vasco (PV) Vasco País (Na), P Cataluña Andalucía (AND), Menorca (Mn), (PM), (CVL) Valenciana Comunidad (CAT), 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), plants in Spain) plants in Spain) Whole province Albacete (Ab) 76 (2004) Galicia Galicia (GAL) 15 . et al (2003) Serranía de Cuenca Cuenca (Cu) 77 . (2004) Whole province Albacete (Ab) 24 . 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 27 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 T 3132 Obón & Rivera (1991)33 San Miguel (2004)34 Lastra (2003)35 (2003) Pardo-de-Santayana 36 Granzow de la Cerda (1993)37 Blanco (1998) Quer (1990) Font Whole province Comarca de Campoo Whole province Concejo de Piloña Picos de Europa Several Spanish regions (medicinal Whole province Cantabria (S) Murcia (Mu) Asturias (O) Salamanca (Sa) Asturias-Cantabria-León (O-S-Le) Segovia (Sg) 36 61 23 40 36 51 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) 31

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 (PM) EXTREMADURA (EX) CR Ab Ib Ba Ciudad Real Albacete Badajoz Alicante Ibiza A ISLAS BALEARES 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. Available at http://www.unict.it/ Most of the edible plants mentioned are abundant dipartimenti/biologia_animale/webnatur/pavone/erbecomm. species commonly found in the areas surrounding vil- htm [accessed on 22 February 1999]. lages, including the weeds of field crops and gardens, Arenas P. 2003. Etnografía y alimentación entre los Toba- and hedgerow and meadow plants (Díaz-Betancourt Ñachilamoleek y Wichí-Lhukuítas del Chaco Central et al., 1999; Bonet & Vallès, 2002; Pieroni et al., 2002). (Argentina). Buenos Aires: Pastor Arenas. Most utilized wild food plants have a vast distribution Barandiarán JM, Manterola A, eds. 1990. La alimentación range and collection does not threaten the wild popu- doméstica en Vasconia. Atlas etnográfico de Vasconia, Vol. III. lations. However, they include quite a large number of Bilbao: Etniker Euskalerria – Eusko Jaurlaritza.

Barão MJ, Soveral A. 2004. The traditional use of edible this- www.biodiv.org/doc/meetings/agr/ibfn-01/official/ibfn-01-03- tles in the Évora region of Alentejo (Southeastern Portugal). en.doc [accessed on 13 September 2005]. In: Ninth International Congress of Ethnobiology: Ethnobi- Cerne M. 1992. Wild plants from Slovenia used as vegetables. ology, Social Change and Displacement. Abstracts book. Can- Acta Horticulturae (ISHS) 318: 87–96. terbury: University of Canterbury, A9. Couplan F. 1989. Le regal vegetal. Plantes sauvages Blanca G, Cueto M, Martínez-Lirola MJ, Molero-Mesa J. comestibles. Encyclopedie des plantes comestibles de 1998. Threatened vascular flora of Sierra Nevada (Southern l’Europe, Vol. 1. Flers: Equilibres Aujourd’houi. Spain). Biological Conservation 85: 269–285. Couplan F. 1990. Les belles veneneuses. Encyclopedie des Blanco E. 1996. El Caurel, las plantas y sus habitantes. La plantes comestibles de l’Europe, Vol. 3. Flers: Equilibres Coruña: Fundación Caixa Galicia. Aujourd’houi. Blanco E. 1998. Diccionario de etnobotánica segoviana. Crowe A. 2001. A field guide to the native edible plants of New Segovia: Ayuntamiento de Segovia. Zealand, 3rd edn. Birckenhead. Auckland: Godwit Publish- Blanco E. 2002. Etnobotánica en los Montes de Toledo. Toledo: ing Limited. Asociación Cultural Montes de Toledo. Díaz-Betancourt M, Ghermandi L, Ladio AH, López- Blanco E, Cuadrado C. 2000. Etnobotánica en extremadura. Moreno IR, Raffaele E, Rapoport EH. 1999. Weeds as a Estudio de la Calabria y la Siberia extremeñas. Madrid: source for human consumption. A comparison between trop- Emilio Blanco y CEP Alcoba de los Montes. ical and temperate Latin America. Revista de Biología Trop- Blanco E, Diez J. 2005. Guía de la flora de Sanabria, Car- ical 47: 329–338. balleda y los Valles. Catálogo de etnoflora. Zamora: ADISAC- Dufour DL, Wilson WM. 1994. Characteristics of ‘wild’ plant La Voz. food used by indigenous populations in Amazonia. In: Etkin Blanco E, López-Sánchez M. 2004. Las piñas en aguasal, un NL, ed. Eating on the wild side. Tucson, AZ: The University recurso alimenticio insólito en la Manchuela (Albacete y of Arizona Press. Cuenca). In: Verde A, DeMora J, eds. Il jornadas sobre el Ertug F. 2000. An ethnobotanical study in central Anatolia medio natural albacetense. Albacete: Instituto de Estudios (Turkey). Economic Botany 54: 155–182. Albacetenses, Diputación de Albacete. Ertug F. 2004. Wild edible plants of the Bodrum Area (Mugla, Bonet MA. 1993. Etnobotànica de la Vall del Tenes (Vallès Ori- Turkey). Turkish Journal of Botany 28: 161–174. ental). Barcelona: Publicaciones de L’Abadia de Montserrat. Estrella A. 1995. Plantas en la vida popular tembleña. El Bonet MA, Parada M, Selga A, Vallès J. 1999. Studies on Tiemblo: Asociación Cultural ‘Puente Pasil’. pharmaceutical ethnobotany in the regions of L’Alt Empordà Etkin NL. 1994. The cull of the wild. In: Etkin NL, ed. Eating and Les Guilleries (Catalonia, Iberian Peninsula). Journal of on the wild side. Tucson, AZ: The University of Arizona Ethnopharmacology 68: 145–168. Press. Bonet MA, Vallès J. 2002. Use of non-crop food vascular Etkin NL. 1996. Medicinal cuisines: diet and ethnopharma- plants in Montseny biosphere reserve (Catalonia, Iberian cology. International Journal of Pharmacognosy 34: 313– Peninsula). International Journal of Food Sciences and 326. Nutrition 53: 225–248. Facciola S. 2001. Cornucopia II: a source book of edible plants. Bown D. 1996. Enciclopedia de las hierbas y sus usos. Barce- Vista, California: Kampong Publications. lona: Grijalbo. Fajardo J, Verde A, Rivera D, Obón C. 2000. Las plantas en Bremer K, Humphries CJ. 1993. Generic monograph of the la cultura popular de la provincia de Albacete. Albacete: Asteraceae-Anthemideae. Bulletin of the Natural History Instituto de Estudios Albacetenses. Museum of London (Botany) 23: 71–177. Fernández Ocaña AM. 2000. Estudio etnobotánico en el Buxó R. 1997. Arqueología de las plantas. Barcelona: Edito- Parque Natural de las Sierras de Cazorla, Segura y Las Vil- rial Crítica. las. Investigación química de un grupo de especies intere- Casana E. 1993. Patrimonio etnobotánico de la provincia de santes. DPhil Thesis, Universidad de Jaén, Facultad de Córdoba: Subbética, Campiña y Vega del Guadalquivir. Ciencias Experimentales. DPhil Thesis, Universidad de Córdoba, E.T.S. de Ingenieros Ferrández JV, Sanz JM. 1993. Las plantas en la medicina Agrónomos y Montes. popular de la comarca de Monzón. Huesca: Instituto de Estu- Castroviejo S, Aedo C, Aldasoro JJ, Benedí C, Cirujano dios Altoaragoneses (Diputación de Huesca). S, Gómez Campo C, Hedge IC, Herrero A, Jury S, Laínz Fleischhauer SG. 2003. Enzyklopädie der essbaren wildp- M, López González G, Monserrat P, Morales R, Muñoz flanzen. Aarau: AT-Verlag. Garmendia F, Navarro C, Nieto Feliner G, Paiva J, Font Quer P. 1990. Plantas medicinales. El dioscórides reno- Rico E, Romero Zarco C, Sáez L, Sales F, Salgueiro FJ, vado, 12th edn. Barcelona: Labor. Soriano C, Talavera S, Velayos M, Villar L, eds. 1986– Frohne D, Pfänder HJ. 1984. A colour atlas of poisonous 2005. Flora Iberica. Plantas vasculares de la Península plants. London: Wolfe. Ibérica e Islas Baleares, Vol. I–VIII, X, XIV, XXI. Madrid: Galán R. 1993. Patrimonio etnobotánico de la provincia de Real Jardín Botánico-CSIC. Córdoba: Pedroches, Sierra Norte y Vega del Guadalquivir. CBD (Convention on Biological Diversity). 2005. Report of DPhil Thesis, Universidad de Córdoba, E.T.S. de Ingenieros the consultation on the cross-cutting initiative on Biodiversity Agrónomos y Montes. for Food and Nutrition, Brasilia, 12–13 March. URL http:// García y Bellido A. 1968. España y los españoles hace 2000

años, según la geographyrafía de Estrabón. Madrid: Colec- Marco C, Chauvet M, Mathez J, Ubaud J, Passama L, ción Austral. Espasa-Calpe. Garrone B, Molina J, Cornillon M, Martin P, Wotan García y Bellido A. 1978. La España en el siglo I de nuestra JM, Walsh J. 2003. Les salades sauvages. L’Ensalada cham- era. Madrid: Colección Austral. Espasa-Calpe. panèla, 3rd edn. Sant Jean de Cucelles: Les Ecologistes de Gil Pinilla M. 1995. Estudio etnobotánico de la flora L’Euzière. aromática y medicinal del término municipal de Cantalojas Martínez-Lirola MJ, González-Tejero MR, Molero J. (Guadalajara). DPhil Thesis, Universidad Complutense de 1997. Investigaciones etnobotánicas en el Parque Natural de Madrid. Cabo de Gata-Níjar (Almería). Almería: Sociedad Almeriense Gómez D, Azorín J, Bastida J, Viladomat F, Codina C. de Historia Natural. 2003. Seasonal and spatial variations of alkaloids in Meren- Mesa S. 1996. Estudio etnobotánico y agroecológico de la dera montana in relation to chemical defense and phenology. comarca de la Sierra de Mágina (Jaén). DPhil Thesis, Uni- Journal of Chemical Ecology 29: 1117–1126. versidad Complutense de Madrid, Facultad de Biología. González Turmo I. 1997. Comida de rico, comida de pobre. Ministerio de Medio Ambiente. 2000. Lista roja de flora Evolución de los hábitos alimentarios en el occidente andaluz vascular Española. URL http://www.mma.es/conserv_nat/ (siglo XX), 2nd edn. Sevilla: Universidad de Sevilla. acciones/esp_amenazadas/html/listarojaplantas/listaroja. González-Hernández MP, Romero R, Rodríguez-Guitián htm#listas [accessed on 2 September 2005]. M, Rigueiro A. 2004. Medicinal use of some plants in Gali- Mulet L. 1991. Estudio etnobotánico de la Provincia de Cas- cia (NW Spain). Acta Horticulturae (ISHS) 629: 63–75. tellón. Castellón: Diputación de Castellón. González-Tejero MR. 1990. Investigaciones etnobotánicas en Muntané J. 1994. Tresor de la saviesa popular de les herbes, la provincia de Granada. DPhil Thesis, Universidad de Gran- remeis i creences de Cerdanya dels temps antic. Ripoll, ada, Facultad de Farmacia. Girona: Institut de Estudis Ceretans. Granzow de la Cerda I. 1993. Etnobotánica (el mundo vege- Obón C, Rivera D. 1991. Las plantas medicinales de nuestra tal en la tradición). Salamanca: Centro de Cultura Tradicio- región. Murcia: Consejería de Cultura y Educación, Editora nal. Diputación de Salamanca. Regional de Murcia. GRIN. 2005. Germplasm Resources Information Network. Ogle BM, Dung NNX, Do TT, Hambraeus L. 2004. The con- Data version September 2005. URL http://www.ars-grin.gov/ tribution of wild vegetables to micronutrient intakes among cgi-bin/npgs/html/paper.pl [accessed on 15 July 2005]. women. An example from the Mekong Delta, Vietnam. Ecol- Guarrera PM. 2003. Food medicine and minor nourishment ogy of Food Nutrition 40: 159–184. in the folk traditions of Central Italy (Marche, Abruzzo and Ogoye-Ndegwa C, Aagaard-Hansen J. 2003. Traditional Latium). Fitoterapia 74: 515–544. gathering of wild vegetables among the Luo of Western Guzmán MA. 1997. Aproximación a la etnobotánica de la Kenya – a nutritional anthropology project. Ecology of Food Provincia de Jaén. DPhil Thesis, Universidad de Granada, Nutrition 42: 69–89. Facultad de Farmacia. Oltra JE. 1998. Fer herbes a Quatretonda. Quatretonda: Col- Harlan J. 1975. Crops and man. Madison, WI: American Soci- lectiu Cultural Dorresment. ety of Agronomy & Crop Science Society of America. Parada M, Selga A, Bonet MA, Vallès J. 2002. Etnobotànica Heinrich M, Leonti M, Nebel S, Peschel W. 2005. ‘Local de les terres gironines: natura i cultura popular de l’Alt food-nutraceuticals’: an example of a multidisciplinary Empordà i de les Guilleries. Girona: Diputació de Girona. research project on local knowledge. Journal of Physiology Pardo-de-Santayana M. 2003. Las plantas en la cultura and Pharmacology 56: 5–22. tradicional de la antigua Merindad de Campoo. DPhil The- King FB. 1994. Interpreting wild plants food in the archaeo- sis, Universidad Autónoma de Madrid, Facultad de Ciencias. logical record. In: Etkin NL, ed. Eating on the wild side. Pardo-de-Santayana M, Blanco E, Morales R. 2005. Plants Tucson, AZ: The University of Arizona Press. known as ‘té’ (tea) in Spain. An ethno-pharmaco-botanical Laguna A. 1555. Pedacio dioscorides anazarbeo, acerca de la review. Journal of Ethnopharmacology 98: 1–19. materia médica medicinal y de los venenos mortífero. Facsim- Pardo-de-Santayana M, Morales R. 2004. Consideraciones ile edition 1991. Madrid: Comunidad de Madrid. sobre el género Jasonia (Compositae, Inuleae). Sistemática y Lange D. 1998. Europe’s medicinal and aromatic plants: usos. Acta Botanica Malacitana 29: 221–232. their use, trade and conservation. Cambridge: Traffic Pellicer J. 2001. Customari botànic. Recerques etnobotàniques International. a les comarques centrals valencianes, 2nd edn. Picanya: Edi- Larrey D, Pageaux GP. 1995. Hepatotoxicity of herbal rem- cions del Bullent. edies and mushrooms. Seminars in Liver Disease 15: 183– Pellicer J. 2004a. Customari botànic [2]. Recerques etnobotà- 187. niques a les comarques centrals valencianes, 2nd edn. Lastra JJ. 2003. Etnobotánica en el Parque Nacional de Picos Picanya: Edicions del Bullent. de Europa. Madrid: Ministerio de Medio Ambiente, Parques Pellicer J. 2004b. Customari botànic [3]. Recerques etnobotà- Nacionales. niques a les comarques centrals valencianes. Picanya: Edi- López Sáez JA. 2002. Notas etnobotánicas del Valle del cions del Bullent. Tiétar, Ávila (II). Trasierra 5: 141–148. Pereira J, García Gómez E. 2002. Bellotas, el alimento de la López Sáez JA, Martín Sánchez M. 1999. Notas etnobotáni- Edad de Oro. Arqueoweb 4: 1–17. cas del Valle del Tiétar, Ávila (I). Trasierra 4: 119–128. PFAF. 2005. Plants for a Future: edible, medicinal and useful

plants for a healthier world. Data version September 2005. Tardío J, Pascual H, Morales R. 2002. Alimentos silvestres URL http://www.ibiblio.org/pfaf/D_search.html [accessed on de Madrid. Guía de plantas y setas de uso alimentario tradi- 15 July 2005]. cional en la Comunidad de Madrid, 2nd edn. in 2004. Picchi G, Pieroni A. 2005. Atlante dei prodotti tipici: le erbe. Madrid: Ediciones La Librería. Roma: Agra, RAI-Eri. Tardío J, Pascual H, Morales R. 2005. Wild food plants tra- Pieroni A. 1999. Gathered wild food plants in the upper valley ditionally used in the province of Madrid. Economic Botany of the Serchio river (Garfagnana), Central Italy. Economic 59: 122–136. Botany 53: 327–341. Teofrasto (Theophrastus). 1988. Historia de las plantas. Pieroni A, Nebel S, Franco Santoro R, Heinrich M. 2005. Madrid: Editorial Gredos. Food for two seasons: culinary uses of non-cultivated local The Local Food-Nutraceutical Consortium. 2005. Under- vegetables and mushrooms in a south Italian village. Inter- standing local Mediterranean diets: a multidisciplinary national Journal of Food Sciences and Nutrition 56: 245– pharmacological and ethnobotanical approach. Pharmaco- 272. logical Research 52: 353–366. Pieroni A, Nebel S, Quave C, Münz H, Heinrich M. 2002. Triano EC, Ruiz Cabello E, Fernández Luque A, Gómez Ethnopharmacology of liakra: traditional weedy vegetables Miranda A, Jiménez Conejo A, Gutiérrez Campaña JA, of the Arbëreshë of the Vulture area in southern Italy. Jour- Postigo JA, Castro Montes J, Sánchez Najarro JF, nal of Ethnopharmacology 81: 165–185. Marín Osuna JR, Martos M, Mérida Moral MD, Mérida Rabal G. 2000. ‘Cuando la chicoria echa la ﬂor . . .’ Ramírez MJ, Moral R, Hinijosa R. 1998. Recupera tus Etnobotánica en Torre Pacheco. Revista Murciana de tradiciones. Etnobotánica del Subbético Cordobés. Carca- Antropología 6: 1–240. buey, Córdoba: Ayuntamiento de Carcabuey. Ríos S, Martínez V. 2003. Plantas de los herberos en la Sierra Turner NJ. 1975. Food plants of coastal ﬁrst peoples. Vancou- Mariola (SW de Valencia, N-NW de Alicante, España). Flora ver: UBC Press. Montiberica 25: 42–51. Tutin TG, Heywood VH, Burges DM, Moore DH, Valen- Rivera D, Fajardo J, Verde A, Obón C, Inocencio C. 2004. tine SM, Walters SM, Webb DA. 1964–1980. Flora Euro- Las plantas y las setas (silvestres y sinantrópicas) recolecta- paea, Vol. 1–5. Cambridge and London: The University das en la alimentación tradicional de la provincia de Albac- Press. ete. In: Verde A, DeMora J, eds. Actas de las II Jornadas del Van den Eyden V, Cueva E, Cabrera O. 2003. Wild foods Medio Natural Albacetense. Albacete: Instituto de Estudios from southern Ecuador. Economic Botany 57: 576–603. Albacetenses. Verde A, Fajardo J, Rivera D, Obón C. 2001. Etnobotánica Rivera D, Obón C. 1991. La guía de INCAFO de las plantas en el entorno del Parque Nacional de Cabañeros. Madrid: útiles y venenosas de la Península Ibérica y Baleares Ministerio de Medio Ambiente, Parques Nacionales. (excluidas medicinales). Madrid: INCAFO. Verde A, Rivera D, Heinrich M, Fajardo J, Inocencio C, San Miguel E. 2004. Etnobotánica de Piloña (Asturias). Llorach R, Obón C. 2003. Plantas alimenticias recolecta- Cultura y saber popular sobre las plantas en un concejo del das tradicionalmente en la provincia de Albacete y zonas Centro-Oriente Asturiano. DPhil Thesis, Universidad próximas, su uso tradicional en la medicina popular y su Autónoma de Madrid, Facultad de Ciencias. potencial como nutracéuticos. Sabuco. Revista de Estudios Sánchez López MD, García Sanz JA, Gómez Merino A, Albacetenses 4: 35–72. Zon Blanco S. 1994. Plantas útiles de la comarca de la Verde A, Rivera D, Obón C. 1998. Etnobotánica en la sierras Manchuela. Albacete: Colectivo de Escuelas Rurales de la de Segura y Alcaraz: las plantas y el hombre. Albacete: Insti- Manchuela. tuto de Estudios Albacetenses. SEPASAL. 2005. Survey of economic plants for arid and semi- Villar L, Palacín JM, Calvo C, Gómez García D, Monser- arid lands database. Data version September 2005. URL rat G. 1987. Plantas medicinales del Pirineo Aragonés y http://www.rbgkew.org.uk/ceb/sepasal [accessed on 15 July demás tierras oscenses. Huesca: CSIC y Diputación de 2005]. Huesca. Tanji A, Nassif F. 1995. Edible weeds in Morocco. Weed Tech- nology 9: 617–620.

© 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) for seasoning (SP, SU) for seasoning (SP, olives (AU) stewed (SP) to make bread (SU) (WI, SP) (WI, beans stew (SP) art used, mode of consumption art used, ender leaves and stems, in salads ender leaves and stems, P (collecting season) T as a snack (SP) raw Tubers, Cu (42), J (24), M (29), O (32), O (32), M (29), J (24), Cu (42), Za (41) Sg (36), P (00) Lu (28), B (9), L-Ge (27)B (9), (SU) Fruits APPENDIX (2), SEA (2) (2), THﬂo (1) Cs (13) mixed with wheat ﬂour, Seeds milled, Use categories of reports)(no. Provinces or regions (RN) VEG (1)PRE (3) A (40) Cs (13) 18), Co (17, SWEsub (1) for hardening Branches with leaves, A (40) stewed (SP) leaves and stems, Tender BEVliq BEVher (1), O (6)SWEsub 16), (15, CR-To CR (14), Ba (12), SP) as a snack (WI, raw Tubers, c g c c c c macuca, amacucamacuca, SWEsub (1) Co (19) as a snack (SP) raw Tubers, macuca, frexo macuca, macucos, macucamacucos, SWEsub (3) macucamacucos, SWEsub (1) S (34) O-Le-S (33), Ab (42), S (34) as a snack (SP) raw Tubers, 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.)

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

(Boiss.) Calest.* (Boiss.) Loret Miégev.* (Boiss. & Reut.) Boiss. & & Reut.) Boiss. (Boiss. Reut.* 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 Coriandrum sativum 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 Caucalis platycarpos Anacardiaceae Pistacia lentiscus Bunium macuca Conopodium subcarneum Conopodium thalictrifolium W Amaranthaceae Amaranthus blitum Apiaceae Apium graveolens Apium nodiﬂorum Conopodium majus Conopodium marianum Conopodium pyrenaeum Bifora testiculata Bifora Bunium balearicum

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

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

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) sucked (SP) Flowers,

L. hijones, quijones,

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

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

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

ebb* herba santa Boiss.* manzanilla de la L. axenxo W L. broida

L. card santo

L. herba blanca L. herba pansera L. obriülls

All. carlina

Curtis* cardo VEG (1) M (29) peeled, Basal leaves and tender stems,

L. cardo santo,

L. pata gallina VEG (1) Al (5) stewed (WI) Basal leaves, 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.* Hoffmanns. & Link* Hoffmanns. V amily/species/(voucher number) Local names Anthemis arvensis Arctium minus Artemisia abrotanum Andryala ragusina Carlina acanthifolia Carduus tenuiﬂorus Andryala laxiﬂora F Carduus meonanthus Andryala integrifolia Artemisia absinthium Artemisia campestris Artemisia granatensis Atractylis gummifera Bidens aurea Calendula arvensis Carduncellus dianius [ssp. Carthamus lanatus Centaurea aspera Centaurea calcitrapa Chamaemelum fuscatum

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

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

(L.)

L. herba-col

L. achicoria, L. ajonjera,

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

(L.) Scop. calcida VEG (1) A (40) stewed (SP) shoots, Young L. achicoria, L.* alcachofa de

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

© 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) (SU) (WI, SP) (WI, stewed (SP) eaten raw unripe inﬂorescences, (SP) stewed or raw (SP) liqueur (SP, SU) liqueur (SP, salads or stewed (SP) salads (SP) (SP) art used, mode of consumption art used, oung shoots and basal leaves, raw in raw oung shoots and basal leaves, Flowered aerial part, as herbal tea or Flowered aerial part, Y Basal leaves, sometimes peeled; sometimes peeled; Basal leaves, Flowered aerial part, as herbal tea or Flowered aerial part, P (collecting season) 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), (16), Cu (42), Hu (23), J (25), M (29), M (29), J (25), Hu (23), Cu (42), (16), 43) V (40, M (29), Mu (30) M (29), 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 (20), BEVliq BEVher (20), VEG (11) CR-To Co (19), B (9), Ab (42), A (40), VEG (3)VEG (2) SWEsub (2), V (40) A (40), VEG (2) BEVher (1), 26) J (24, Cs (13), V (43) Ba Ab (12), (42), in salads or stewed raw Basal leaves; basal leaves, Tubers raw as a snack; Flowered as aerial herbal part, tea; BEVher (6), BEVher BEVliq (6), (1) P (00), Gr (20), Cs (13), B-Ge (11), B (9), Use categories of reports)(no. Provinces or regions (RN) , c c lechera c , c hicoria, pinchosa, herba pinchosa, plana c zarrajuela 43) V (40, S (34), Hu (23), Cu (42), peña, árnica peña, alcachoﬁlla manzanilla redona mançanilla borda 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 (Vill.) (Vill.)

(L.) Briq. (L.) Briq.

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

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

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

(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

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

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 48 J. TARDÍO ET AL. stewed (SP) or basal leaves peeled; artichokes, artichokes, or basal leaves peeled; or stewed (SP) raw (SU) (SP) (SP) (SP) (SU) (SU) 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) (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) M (29) Lu (28), as herbal tea (SP) Inflorescences, VEG (2)VEG (2)VEG (5)VEG (2)V (40) A (40), V (43) A (40), B-Ge (11) Ge (11), 10), B (9, A (40), V (43) A (40), in salads (SP) raw Basal leaves, stewed (SP) Basal leaves, in salads or stewed raw Basal leaves, in salads or stewed raw Basal leaves, BEVher (13), BEVliq BEVher (13), BEVher (2) 37) (8, Av as herbal tea Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) c , c c c c cosconella mencenilla cosconilla manzanilla salvaje gredos 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, herba dolça, herba dolça, manzanilla BEVher (3) M (29) J (26), Hu (22), as herbal tea (SP) Inflorescences, blandicas VEG (1) Ab (2) in salads or stewed raw Basal leaves, L. camamilla,

illk. tobas VEG (2) 46) Ab (42, stewed (SP) Basal leaves peeled,

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

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.)

(L.) Roth cosconilles

(L.) Roth herba dolça, DC. manzanilla,

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

L. manzanilla BEVliq BEVher (24),

(Loeﬂ.) Sch. (Loeﬂ.) Sch.

L. llengua de bou

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

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

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

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

(Boiss.) (Boiss.) ourr. ex ourr. (Willd.) (Willd.) L. escurzonera VEG (3) 23) Hu (22, Co (19), (SP) raw root; Basal leaves,

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, P

L. lletsó de cerraja,

(L.) Gaertn. cardo borriquero,

L. tanarides

L. cerrajón, cerraja,

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

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

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 50 J. TARDÍO ET AL. leaves, raw as a snack (SP) raw leaves, snack (SP) (SP) (SP) SP) salads (WI, (SP) sometimes fried in stewed, stems, SP) batter (WI, dried, added to cakes, or stews as a added to cakes, dried, AU) condiment (SU, inflorescences; raw as a snack, as a snack, raw inflorescences; or stewed (SP) salads, 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, F F Flowers, sucked; basal leaves and sucked; Flowers, Flowers sucked; basal leaves, stewed basal leaves, Flowers sucked; Aerial part or peduncle of P (collecting season) T (37) S (00) 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); 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, Cu (42), H (38), J (24, 25, 26), M (29), M (29), 26), 25, J (24, H (38), Cu (42), Se (38) 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) 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 Use categories of reports)(no. Provinces or regions (RN) BEVher (2), BEVoth BEVoth BEVher (2), , c hupamiel, hupamiel, c lengua de buey tetillón camarroja dent de lleó 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; rabo de ratón VEG (1) Ab (42) stewed (SP) 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) as a snack (SP) raw stems; Tender L.* teta de vaca VEG (1) Co (19) as a raw leaves and stems; Tender

(Lyons) (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;

ohnst.* ex F.W. Schmidt ex F.W. Reut.* Symons.* J ragopogon porrifolius ragopogon hybridus ragopogon pratensis araxacum pyropappum olpis barbata araxacum palustre araxacum ofﬁcinale amily/species/(voucher number) Local names Berberidaceae Berberis vulgaris Betulaceae Corylus avellana Urospermum picroides T T T T Anchusa undulata Anchusa Buglossoides arvensis F Borago ofﬁcinalis Boraginaceae azurea Anchusa 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 tender stems stewed (SP) (SP) cakes (SP); basal leaves stewed cakes (SP); SP) (WI, stewed (SP) (SP) (SP) or liqueur (SU) 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; Seeds, eaten raw or seasoning for Seeds, T P (collecting season) 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 VEG (4), (2) M (29) 16), (15, CR-To Ba (12), Ab (42), Flowers sucked; basal stewed leaves, SWEflw (1), VEG (3) SWEflw (1), Na (39) M (29), J (24), Ab (2), basal leaves, Flowers eaten raw; VEG (2)VEG SEA (1), FRU (1), V (40) A (40), VEG (37) SP) in salads (WI, raw Basal leaves, B-Ge B (9), (6), Av 42), 2, Ab (1, A (40), Use categories of reports)(no. Provinces or regions (RN) c b c horrontelas hupamieles amarillo c blanco c berros, creixens berros, jamargo VEG (1) Al (5) SP) stewed (WI, stems, Tender jaramago VEG (1) Ba (12) stewed (SP) Basal leaves, devanaeras, devanaeras,

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) SP) stewed (WI, Leaves,

(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.)

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

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

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

L. repunxó L. xuclamel

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, L. alcaparra,

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

L. saúco, sabuco,

oir.* xiulitera

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

© 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) sometimes raw in salads WI, SP) (AU, as a coffee substitute (SP) liqueur (SU) (SP) making liqueur (rataﬁa) (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 Flowered aerial part, as herbal tea or Flowered aerial part, P (collecting season) (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 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, 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), BEVher (2)(2)BEVliq Ab (3)(3), BEVher A (40), O (32) Ge (11), B-Ge (11), B (9), Ab (2), as herbal tea or Flowered aerial part, as herbal tea Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) c c c c , c c acelguilla Montserrat, Montserrat, te bord Sant Joan colissos conillets espinac de muntanya espinaca VEG (1) Co (19) SU) stewed (SP, Leaves, collejón VEG (1) Ab (42) stewed (SP) and young stems, Leaves té de monte, setge té de monte, 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.) (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 Beta maritima Chenopodium album Chenopodium ambrosioides Chenopodiaceae Atriplex hortensis Atriplex prostrata V Helianthemum cinereum Cistaceae Cistus ladanifer Stellaria media Clusiaceae Hypericum perforatum Silene vulgaris Chenopodium murale F Chenopodium bonus-henricus Helianthemum syriacum

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

L. ginebre enebro,

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

acq. espárragos de L. arboç madroño, J 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 Sedum sediforme Crassulaceae Sedum album Convolvulaceae Convolvulus arvensis F Cucurbitaceae Bryonia dioica Cupressaceae J Cyperaceae Scirpus holoschoenus Dioscoreaceae T J Ericaceae Arbutus unedo

© 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 sucked; digestive infusions with sucked; add to liqueur (ratafia) other plants; WI) (AU, as a snack (SP) raw fruit, (SP) (SP) 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, 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, T Roots and rhizomes, chewed and chewed Roots and rhizomes, F F Latex, to curdle milk (SP, SU) to curdle milk (SP, Latex, F P (collecting season) 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), S P (00), O-Le-S (33), O (32), (28), Za (41) Sg (36), (34), Sg (36) 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), O SWEsub (18) (1), VEG (4) M (29) Cu (42), Ba (12), Ab (3), Unripe seeds and sometimes whole BEVliq (5), FRU (9) Lu L-Ge (27), Hu (22), Gu (21), Cu (42), PREcur (7)PREcur M (29), FRU (13), J (24), (3), Al (5), BEVoth 3), Ab (1, A (40), BEVliq BEVher (1), BEVher (2)BEVher (3)V (40) A (40), O (32) (16), CR-To Ba (12), as herbal tea Flowered aerial part, as herbal tea Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) c c a c c guijilla lletreguera ráspano, murtilo ráspano, garrofer carquexa regalíssia gayuba(7) FRU M (29), 23), Hu (22, Gu (21), Cu (42), cornizuelos VEG (1) M (00) carquesa, 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) SU) to curdle milk (SP, Latex, L.* lecheinterna PREcur (1) J (25) SU) to curdle milk (SP, Latex,

L. arándano,

L.* guija VEG (1) Al (5) stewed (SP) Unripe fruits, L.* lecheruela PREcur (1) Na (39) SU) to curdle milk (SP, Latex,

(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.* Spreng. (238JT) W accinium myrtillus amily/species/(voucher number) Local names abaceae Ononis viscosa Lathyrus tuberosus Medicago sativa Onobrychis humilis Onobrychis Lathyrus cicera Lathyrus clymenum Ceratonia siliqua Euphorbia segetalis Euphorbia nicaeensis Euphorbia serrata Arctostaphylos uva-ursi V F F Astragalus cymbaecarpos Pterospartum tridentatum Euphorbiaceae Euphorbia characias Euphorbia helioscopia 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, dried, roasted, or added as a roasted, dried, raw, sometimes condiment to stews, boiled with ground into ﬂour; cabbage to avoid fermentation (AU) sap, or for extracting oil (AU); raw sucked as a sweet (SP) beverages (SP) meat (AU) SU) mixed with wheat ﬂour, seed milled, to make bread (SU) stewed (SP) ruits (chestnuts, castañas); eaten castañas); ruits (chestnuts, eaten hayucos), ruits (beech nuts, art used, mode of consumption art used, F F P (collecting season) Roots, chewed and sucked (SU, AU) and sucked chewed (SU, Roots, Flowers, eaten raw (SP) Flowers, (6, 7), B (9), B-Ge (11), Ba (12), Bi Ba (12), B-Ge (11), B (9), 7), (6,

(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), S (34), P (00), O-Le-S (33), O (32), Sg (36) (41) J (26), M (29), Sg (36) M (29), J (26), Av M (29), Lu (28), Hu (22), Gu (21), Continued APPENDIX PRE (1), SEA (2) PRE (1), SWEexu (1) VEG (1)(1) BEVoth (2), BEVliq B-Ge (11) B (9), A (40) for making liqueur or other Flowers, VEG (6) OTHflo (1), FRU (18), M (29) J (25), Cu (42), Al (5), 42), Ab (1, Basal leaves stewed (SP) Unripe seeds, raw as a snack (SP) OTHoil (1), FRU (9), Use categories of reports)(no. Provinces or regions (RN) SWEsub (5) Za S (34), P (00), O-Le-S (33), Hu (22), 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) as a preservative of wild rabbit Stems,

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

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) sucked (SU) Flowers, Lam.* roble FRU (1) M (29) roasted (AU) Fruits, Mill. castaño,

L. faya haya,

L. crisoles VEG (1) J (24) as a snack (SP) raw Unripe seeds,

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

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 57 as aperitif (SU) (AU) (AU) snack (SP) snack (SP) snack (SP) (SU) as aperitif or a digestive a liqueur, beverage (AU) 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) liqueur (SU) ruits (acorns, bellotas), eaten raw, eaten raw, bellotas), ruits (acorns, ruits, eaten raw or for making jam ruits, eaten raw (SU) ruits, art used, mode of consumption art used, F F F P (collecting season) 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) S (34), Sg (36) S (34), (33), S (34), Sg (36), Vi (39) Vi Sg (36), S (34), (33), 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), BEVher (3)V (40) Cs (13), A (40), herbal tea and aperitif Aerial part, Use categories of reports)(no. Provinces or regions (RN) 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) as a raw Bottom of immature fruits, 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, W 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,

ulfen (03JT) amiérganos FRU (1) P (00) eaten raw (SU) Fruits,

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

W L. genciana BEVliq (3) S (34) L-Ge (27), Hu (22), boiled or soaking in wine Roots,

L. grosella, L. roble FRU (2) GAL (45) O-Le-S (33), eaten raw or roasted (rare) Fruits,

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

L. [ssp. [ssp. L.

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

© 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; c soups or stews (SU) as herbal tea and for making condiment for olives (SU) liqueur; SU) (SP, for meat dishes (SP) liqueur (risol, ratafia), or as a ratafia), liqueur (risol, faves) condiment for stews (cocido, SU) (SP, substitute) (SP); bulbs, raw as a raw bulbs, substitute) (SP); snack (AU) (SP) raw SU) (SP, tea, added to liqueur, or as a added to liqueur, tea, meat soups, condiment for snails, AU) SU, or olives (SP, stews, for making liqueur (SP) (SU) SU) (SP, art used, mode of consumption art used, Inflorescences or flowered aerial part, Inflorescences or flowered aerial part, Aerial part, as herbal tea, for making as herbal tea, Aerial part, Flowered aerial part, as herbal tea Flowered aerial part, Aerial part, flowered or not, as herbal flowered or not, Aerial part, P (collecting season) Hu (22, 23), J (25, 26), Mu (31) 26), J (25, 23), Hu (22, (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), J (24, 25, 26, 44), AND (37) 44), 26, 25, J (24, Cs (13), Hu (23), J (24, 26), Lu (28), Lu (28), 26), J (24, Hu (23), Cs (13), GAL (45) V (40); B (9, 10), L-Ge (27) 10), B (9, added to liqueur or a Aerial part, Cs (13), B-Ge (11), B (9), A (40), A (40), Al (5), A-V (4), B (9, 10), B-Ge 10), B (9, A-V (4), Al (5), A (40), A (40), Ab (2), B (9), B-Ge (11), CR (10), CR (10), B-Ge (11), B (9), Ab (2), A (40), Continued APPENDIX (1), SEA (2) (1), SEA (3) (2), (5), SEA (4) (5), (2), SEA (6) (2), BEVher (11)BEVher Gu (21), 44), Gr (20, 44), Al (5, Ab (2), BEVher (4), BEVliq (2)BEVliq (4), BEVher Gr (20) Cs (13), B-Ge (11), B (9), and tea herbal as part, aerial Flowered BEVliq (1), BEVoth BEVoth BEVliq (1), BEVher (1) BEVliq BEVher (8), Hu (22) as herbal tea Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) BEVher (12), BEVliq BEVher (12), BEVher (8), BEVliq BEVher (8), c , c , c bofarull , c c c monte menta borda tarongina díase melisa 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, L. hisop Medik. espígol alhucema, L.* cantueso(1) BEVliq (31) Mu for making liqueur Aerial part, (L.) Savi hierba nieta,

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 Lamium maculatum Lavandula multifida Lavandula pedunculata Lavandula stoechas Lavandula angustifolia F Romulea bulbocodium Lamiaceae Acinos alpinus Calamintha nepeta Crocus serotinus Hyssopus officinalis Melissa officinalis Lavandula dentata Lavandula latifolia

vulgare

O. tea, for making liqueur or other tea, and as a condiment for beverages, SU) soups or stews (SP, 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 for making liqueur (ratafia), seasoning pork (black pudding, marinated pork), chorizo, morcillas, roasted meat (SU) stews, olives, (included sucked (SP) flowers, condiment (SP) Hoffmanns. & Link) Hoffmanns. and as a condiment for stews (SP) making liqueur (‘herberet’) (SU) art used, mode of consumption art used, ender stems with leaves as herbal ender stems with leaves as herbal tea T P (collecting season) Flowered aerial part, as herbal tea or Flowered aerial part, for as herbal tea, Flowered aerial part, as herbal tea; Flowered aerial part, Aerial part, as herbal tea or a Aerial part, T Aerial part, as herbal tea and for Aerial part, (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), 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) 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), Sg (36) 26), J (24, GAL (45) PM (44), GAL (45) PM (44), L-Ge (27), CAT (37) CAT L-Ge (27), 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), B-Ge 10), B (9, (6), Av 3), Ab (2, A (40), Hu (22), CR (12), Ba (12), Ab (3), (1), BEVoth (1), (1), BEVoth (1), SEA (13) (7), SEA (7) (7), SEA (36) (3), (1) Use categories of reports)(no. Provinces or regions (RN) BEVher (10), BEVliq BEVher (10), BEVher (6), SEA (2) Sg (36), Gr (20), Ge (11), Cs (13), Ab (3), BEVher (3), SEA (5)SEA (3), BEVher M (29), 25), J (24, Al (5), Ab (2), BEVher (24), BEVliq BEVher (24), BEVliq BEVher (11), BEVher (5), BEVliq (2)BEVliq (5), BEVher 23), Hu (22, Cs (13), A-V (4), A (40), , c , a c , g menta c c , c menta herba sana borda matroncho poniol ourego sana oriénganu poleo de serra, poleo de serra, poliol herba melera SWEflw (1) B (9) sucked (SP) Flowers, (L.) Druce albaca de monte, (L.)

Ehrh. mastranzo, L. orenga oregano,

L.* matagallo SWEﬂw (1) Al (5) sucked (SP) Flowers, (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 Mentha suaveolens Mentha spicata Phlomis purpurea Mentha aquatica Mentha pulegium Mentha longifolia Phlomis lychnitis Micromeria fruticosa Origanum vulgare

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 60 J. TARDÍO ET AL. making liqueur; leaves, as a leaves, making liqueur; condiment for olives and other stews SU) (SP, 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, making liqueur (ratafia), and for making liqueur (ratafia), or roasted stews, seasoning olives, AU) meat (SU, making liqueur (‘herberet’) (SP) for olives and flavouring wine AU) (SU, AU) for olives and meat (SU, as a condiment for olives and game AU) (SU, (SP) (SU) making liqueur (‘herberet’) (SP, SU) making liqueur (‘herberet’) (SP, for making liqueur (SU) art used, mode of consumption art used, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Aerial part (flowered or not), as herbal Aerial part (flowered or not), Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Flowered aerial part as a condiment Flowered aerial part as herbal tea and P (collecting season) Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, as herbal tea, Flowered aerial part, (37), CVL (37) (37),

Hu (23), J (25), L-Ge (27), M (29), M (29), L-Ge (27), J (25), Hu (23), Mu (31) 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), Hu (22, 23), L-Ge (27); ARA (37), L-Ge (27); 23), Hu (22, CAT M (29) 43), V (40, 37), 31, Mu (30, 26), J (24, CVL (37) Gu (21), J (24, 25, 26), CVL (37) 26), 25, J (24, Gu (21), (33), P (00), S (34) P (00), (33), 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), B (9, 10), B-Ge (11), Cs (13), Ge (11), Ge (11), Cs (13), B-Ge (11), 10), B (9, Continued APPENDIX (4), SEA (3) (4), (4), BEVoth (1), PRE (1), BEVoth (4), SEA (24) (2), (2), SEA (7) (2), BEVher (3), BEVliq (1)BEVliq (3), BEVher Gr (20) Cs (13), A-V (4), A (40), for tea, herbal as part, aerial Flowered BEVher (9), BEVliq BEVher (9), SEA (1)BEVliq (1), Cs (13)SEA (8) 26), J (24, Cu (00), Cs (13), 3), 2, Ab (1, (13)SEA (4), BEVher Co (19), Al (5), 3), Ab (2, A (40), BEVher (1) Flowered aerial part as a condiment Cs (13) as herbal tea Flowered aerial part, BEVher (5), BEVliq BEVher (5), Use categories of reports)(no. Provinces or regions (RN) BEVher (9), BEVliq (1) Gr (20), Cs (13), Co (19), A-V (4), Ab (2), c , c , c c c , c c c , c garranchuelo roman’ salseta de pastor saboritja morquera, morquera, saboritja Antoni rabogato, garranchillo de gat Lag.* rabet rabo de gato, ahl savia salvia, BEVliq BEVher (7), L. romer romero,

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

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

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 Satureja innota Salvia argentea Salvia lavandulifolia Satureja obovata Rosmarinus ofﬁcinalis F Satureja intricata Satureja montana Sideritis fruticulosa Sideritis glacialis Sideritis hirsuta Sideritis hyssopifolia Sideritis tragoriganum

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 61 tea, for making liqueur (‘risol’) and tea, or meat snails, for seasoning olives, SU) stews (especially game) (SP, making liqueur (SP) for seasoning meat stews (SP) liqueur (SP) (SP, SU) (SP, making liqueur (‘herberet’) and SU) seasoning olives or soups (SP, (SP) stews (SU) and rice, for seasoning olives, or rabbit, roasted meat (chicken, WI) lamb) (AU, stews (SP) (SU) making liqueur (ratafia), and for making liqueur (ratafia), seasoning stews (SU) (SP, SU) (SP, (SP, SU) (SP, meat stews for seasoning olives, (SU) art used, mode of consumption art used, Aerial part (flowered or not), as herbal Aerial part (flowered or not), Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, Aerial part, for seasoning olives or Aerial part, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, P (collecting season) (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), (37) (22), S (34), Za (00, 41); GAL (45) 41); Za (00, S (34), (22), 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), B (9), B-Ge (11), Gr (20), Gu (21), Hu Gu (21), Gr (20), B-Ge (11), B (9), (1), SEA (16) (1), (1), SEA (2) (1), (2), SEA (4) (2), BEVher (3), SEA (2)BEVher (3), 31) Mu (30, Al (5), BEVliq BEVher (9), and tea herbal as part, aerial Flowered 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), BEVher (1) B (37) as herbal tea Flowered aerial part, Use categories of reports)(no. Provinces or regions (RN) BEVliq BEVher (8), , c pebrilla SEA (7) CVL 44), 43, V (40, Ab (3), 44), A (40, c , c c negro almoraduz, tomillo blanco mascle de monte té fino 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

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. pebrella

L. poleo zamarrila, P

Boiss. ex Boiss.

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

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

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 62 J. TARDÍO ET AL. (SP) (SP) making liqueur (‘herberet’, ‘ratafia’), ‘ratafia’), making liqueur (‘herberet’, or stews, and for seasoning olives, SU) roasted meat (SP, tea and for seasoning olives or stews SU) (especially meat stews) (SP, (SU) omelettes or with scrambled eggs, sometimes raw as a snack or in SP) salads (WI, substitute (SP) scrambled eggs (SP) olives and for making liqueur AU) SU, SP, (ratafia) (WI, omelettes or with scrambled eggs, in salads sometimes raw as a snack, e.g. also as a condiment, or pickled; SP) garlic substitute (WI, art used, mode of consumption art used, Flowered aerial part, as herbal tea, for as herbal tea, Flowered aerial part, as herbal Aerial part (flowered or not), Leaves, as a condiment for stews or Leaves, stewed in Bulbs and bottom of stems, P (collecting season) 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), 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), (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), (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), A (40), Ab (1, 2, 3), A-V (4), B (9, 10), 10), B (9, A-V (4), 3), 2, Ab (1, A (40), A (40), Ab (2, 42), Al (5), Ba (12), Co Ba (12), Al (5), 42), Ab (2, A (40), Continued APPENDIX (4), SEA (19) (4), VEG (14) THpic (1), SEA (8), SEA (8), THpic (1), 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), BEVher (11), BEVliq BEVher (11), SEA (14)BEVliq (1), Ge Cs (13), Bi (39), B-Ge (11), B (9), O Use categories of reports)(no. Provinces or regions (RN) , c , g b c erramu , c espiguilla tomillo aceitunero puerro silvestre timonet llor u* poleo BEVher (1) Ab (3) as herbal tea Flowered aerial part, L. porro, ajo porro, Pa

Cirillo ajo porro VEG (1) J (25) stewed in Bulbs and bottom of stems,

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) as a garlic Bulbs and bottom of stems, 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 Ziziphora hispanica Lauraceae Laurus nobilis T Ziziphora aragonensis T T F Allium pallens Allium neapolitanum Liliaceae Allium ampeloprasum Allium moly

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 63 substitute; stewed in omelettes (SP) substitute; SU) condiment (SP, a snack (SP) condiment (SP, SU) condiment (SP, omelettes, sometimes with omelettes, scrambled or fried eggs and rarely as a snack (SP) raw with scrambled eggs (SP) with scrambled eggs (SP) tender leaves and stems stewed (SP) tender leaves and stems stewed (SP) tender leaves and stems stewed (SP) (AU) with scrambled eggs (SP) (AU) raw with scrambled eggs (SP) snack (SP) art used, mode of consumption art used, oung shoots, stewed, often in stewed, oung shoots, oung shoots, stewed, in omelettes or 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) (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) sucked (SP) Flowers, 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 F W L.* jarras SWEﬂw (1) S (34) sucked (SP) Flowers,

(L.) Lange*(L.) quitameriendas(6)SWEsub (1), FRU O (32), Cu (42), (16), CR-To Ab (2),

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;

W L. all porro ajo,

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

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 64 J. TARDÍO ET AL. liqueur (ratafia); immature fruits liqueur (ratafia); tender (‘panecillos’) raw as a snack; and stems stewed (SP) leaves prepared in brine (AU) as a snack (SP) raw leaves as a condiment for olives (AU) leaves tender leaves and stems, raw in raw tender leaves and stems, SP) salads or stewed (WI, salads or stewed (SP) beverage (AU) 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, F F Flowers, as herbal tea and for making Flowers, Leaves, raw as a snack (SP) raw Leaves, Flowers, chewed and sucked (SP); and sucked chewed (SP); Flowers, P (collecting season) Cs (13), J (24, 26) J (24, Cs (13), 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), 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, 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) FRU (4), SEA (3)SEA (4), FRU 19), 18, Co (17, Cc (00), Ba (12), VEG (5)VEG O-Le-S (33), O (32), Hu (22), B (9), FRU (2) Za (41) V (40), SWEflw VEG (2), (17) Co (17, Ba (12), Al (5), 2), Ab (1, A (40), eaten raw (SU) Fruits, (1)BEVoth B (9) for making a refreshing Cones, Use categories of reports)(no. Provinces or regions (RN) c ruelles , c c c murteras de monte rosella vet acebuche(5)OTHpic (5), OTHoil (15), CR-To 18), Co (17, Al (5), a

sylvestris L. mirto, arriján, (L.) DC. babaol dulce VEG (1) Ab (2) in raw leaves and stems, Tender 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. panets

L. babaol, amapola,

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

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 65 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) inflorescence, raw as a snack (SP) raw inflorescence, stewed; leaves, stewed (SP) leaves, stewed; mature seeds ground into flour to make bread (SU) AU) and olives in brine (SU, flour to make bread (WI) (SP) salads (SP) art used, mode of consumption art used, Ripe seeds, eaten raw, dried, or as a dried, eaten raw, Ripe seeds, Rhizomes, raw as a snack, ground into as a snack, raw Rhizomes, Basal leaves, raw as a snack or in raw Basal leaves, P (collecting season) (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), Cu (42), J (24), M (29) J (24), Cu (42), 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) A (40), Ab (1, 2, 3), Av (36), B (9), B-Ge B (9), (36), Av 3), 2, Ab (1, A (40), Ab (42), Al (5), B-Ge (11), Co (17, 18), Co (17, B-Ge (11), Al (5), Ab (42), PRE (2), SEA (5), SEA (5), PRE (2), VEG (3) (4) THflo (4), VEG (1) THflo (4), (00)To J (25), Cu (42), 42), Ab (1, as raw a snack (SP); Immature seeds, THflo (4), SWEsub THflo (4), O FRU (15), OTHpic (3), OTHpic (3), FRU (15), VEG (4)BEVliq (2)BEVliq (1) 43)V (40, Mu (30), A (40), B-Ge (11) B (9), B-Ge (11) stewed (SP) Basal leaves, O for making liqueur (SP) Basal leaves, for making liqueur (SP) Basal leaves, VEG (14) Gu (21), Gr (20), B (9), (6), Av Ab (42), Use categories of reports)(no. Provinces or regions (RN) , a c c c c c muixana rompesacos carbunquera pino doncel, pi pino doncel, pinyer tárrago, tárrago, vinagrera L. hierba vinagrera, VEG (1) J (24) as a snack (SP) raw Leaves,

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

L. plantatge L. rampetes, Roth rompisacos, L. rompisacos VEG (1) J (25) as a snack (SP) raw Immature seeds,

L.* pelosilla VEG (1) Al (5) stewed (SP) Basal leaves, (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 l oaceae olygonaceae allopia convolvulus amily/species/(voucher number) Local names Plantaginaceae Plantago albicans Plantago coronopus F Po Rumex acetosa Plantago lanceolata Plantago major Plumbaginaceae Armeria arenaria Limonium sinuatum Pinus pinea P Aegilops geniculata Aegilops triuncialis Arundo donax Cynodon dactylon Stipa gigantea P Emex spinosa F

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

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

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) sucked (SP) Flowers,

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

L. llengua vinagrera,

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

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

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

acq. majuelo, majoleto, J L. agrimonia BEVliq (1) B (9) for making liqueur aerial part, Young

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) stewed (SP) shoots, Young (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 Amelanchier ovalis Amelanchier Rosaceae Agrimonia eupatoria Cotoneaster granatensis Crataegus laciniata Crataegus monogyna Ziziphus lotus F F Ranunculaceae Clematis vitalba Rhamnaceae Rhamnus alaternus Rafﬂesiaceae Cytinus hypocistis Mespilus germanica Prunus avium F Malus sylvestris

© 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) (SP) as a raw young shoots peeled, (AU); snack (SP) liqueur (AU); ﬂowers eaten raw; ﬂowers eaten raw; liqueur (AU); as a snack raw young shoots peeled, (SP) fruits, eaten raw fruits, liqueur (SU) liqueur (AU) (SP) making liqueur (AU); unripe fruits making liqueur (AU); in brine (SU) and for making liqueur (AU) ruits, eaten raw, and for making eaten raw, ruits, ruits, eaten raw and for making ruits, ruits, eaten raw, after stored and for eaten raw, ruits, ruits, eaten raw, after stored (AU) eaten raw, 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), 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 (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), 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 (24), FRU (15), FRU (15), BEVliq (24), 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), c a escaramujo guapero L. abrojo FRU (2), BEVliq (1),

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

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 pimpinellifolia Rosa pouzinii Rosa micrantha Prunus spinosa Prunus domestica Prunus insititia Prunus mahaleb Prunus cerasus Rosa canina Pyrus bourgaeana Pyrus cordata Rosa agrestis

© 2006 The Linnean Society of London, Botanical Journal of the Linnean Society, 2006, 152, 27–71 EDIBLE WILD PLANTS IN SPAIN 69 fermentation (AU) (SP) (SU) liqueur and other refreshing beverages (SU) ﬂowers AU); for making liqueur (SU, raw young shoots peeled, eaten raw; as a snack (SP) salads (SP) peeled, raw as a snack (SP) raw peeled, (SP) (AU) salads (SP) making jam (AU) SU) liqueur (SP, ruits, eaten raw after natural ruits, ruits, eaten raw, and for making eaten raw, ruits, and cooked in jams, eaten raw, ruits, ruits, eaten raw (SU); young shoots eaten raw (SU); ruits, ruits, eaten raw, for making liqueur eaten raw, ruits, ruits, eaten raw after stored or for ruits, art used, mode of consumption art used, F F F F F F P (collecting season) O-Le-S (33), Sa (35) O-Le-S (33), (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), 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), Lu (28), M (29), Sg (36), Za (41) Sg (36), M (29), Lu (28), M (29), O (32), O-Le-S (33), P (00), P (00), O-Le-S (33), O (32), M (29), S (34) Gr (20), Hu (22, 23), Na (39), Te (22) Te Na (39), 23), Hu (22, Gr (20), B (9), B-Ge (11), Cu (42), Gu (21), Hu Gu (21), Cu (42), B-Ge (11), B (9), B (9, (6), Av Al (5), 46), 2, Ab (1, A (40), CR-To (16), Cu (42), Hu (22), J (24), Hu (22), Cu (42), (16), CR-To (1), FRU (10) (1), VEG FRU (34), (2), (16) VEG (1) FRU (2) O-Le-S (33) Hu (22), eaten raw (AU) Fruits, BEVliq (4), BEVoth BEVoth BEVliq (4), BEVoth BEVliq (8), (10)FRU Cu (42), B-Ge (11), 10), B (9, Ab (2), 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) c c c , a c esbarzer tarragillo, tarragillo, , g , c silva timó real cerolera de puerto 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

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. argumenu

L. servera serbal,

Schott zarzamora, zarza,

(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),

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

(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 Rubus ulmifolius Sorbus domestica Rubiaceae Cruciata glabra Galium verum Rutaceae Dictamnus hispanicus Rubus lainzii Sanguisorba minor Sanguisorba verrucosa Sorbus torminalis Rubus castellarnaui Rubus idaeus Rubus caesius Rosa sicula Sorbus aucuparia Sorbus aria F Sorbus intermedia

© 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, salads (SP) c stems and leaves for making liqueur or aromatizing chocolate beverage; added to vinegar as a condiment, SU) and olive oil (SP, salads (SP) (SP) raw young shoots, (‘zarzaparrilla’); as a snack (SP) SP) salads or stewed (WI, liqueur (SU) 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, F P (collecting season) (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) VEG (1)BEVliq (1) L-Ge (27) B (9)VEG (2) (2), BEVoth V (40) 26), J (24, A (40), in raw leaves and stems, Tender FRU (4) for making liqueur (rataﬁa) Leaves, for making a beverage Root, BEVliq (1) O-Le-S (33) O (32), B (9), A (40), B-Ge (11)AU) eaten raw (SU, Arils of the seeds, for making Flowers and bracts, c a c texu , c c c arítjol Segimon hupetes SWEﬂw (1) S (34) sucked (SP) Flowers, 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;

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

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

L. zarzaparrilla, L. teix tejo,

(L.) Moench* pan y queso SWEﬂw (1) Ab (3) eaten raw (SP) Flowers, Mill. til·ler

Steininger* ilia cordata eronica anagallis-aquatica ycium europaeum edicularis schizocalyx axaceae axus baccata amily/species/(voucher number) Local names Saxifragaceae Saxifraga aquatica Smilacaceae Smilax aspera V Tiliaceae T Ruta graveolens Ruta angustifolia Digitalis thapsi F Saxifraga vayredana Scrophulariaceae Bellardia trixago P Solanaceae L T T Linaria hirta 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, omelettes (SP) salads or stewed in 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) F T T 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) BEVher (2), BEVliq BEVher (2), VEG (13) Gu Cu (42), Cs (13), 10), B (9, Ab (42), VEG (1) B (9) in salads (SP) raw Basal leaves, 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) in salads (SP) raw Basal leaves, P sylvestris

(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. iolaceae iscaceae itaceae ilia platyphyllos iola odorata iscum album itis vinifera alerianaceae alerianella locusta alerianella carinata amily/species/(voucher number) Local names F Ulmaceae Celtis australis V V V V V 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); autumn (AU). summer (SU), spring (SP), winter (WI), Collecting season: T Spanish names do not include any key; Local names: Ulmus minor Urticaceae Urtica dioica Urtica urens Urtica membranacea V V V