A review of wild edible plants used as vegetables in Bingöl province

Abstract

Wild edible plants (WEPs) continue to play a crucial role in rural food culture and biodiversity conservation in Türkiye, particularly in ecologically diverse regions such as in Bingöl Province. This review aimed to document and synthesize information on wild plant species traditionally collected and consumed as vegetables in Bingöl. A total of 21 species were identified through a review of regional ethnobotanical literature and validated with local knowledge, with emphasis on women's roles in transmission. Details are given for each species, with the scientific and local names, edible parts, preparation methods, harvesting times, and habitats. The review concludes that the majority of these plants are harvested during the spring and early summer months and are subsequently prepared through boiling, sautéing, or incorporation into traditional culinary preparations, including soups, pastries such as börek, and yoghurt-based dishes. Some of the most utilized species are Urtica dioica, Malva neglecta, Rumex tuberosus, and Allium ampeloprasum. The review highlights the significance of these plants in seasonal diets, traditional ecological knowledge, and local biodiversity. Furthermore, this review draws special attention to the urgent need to preserve traditional ecological knowledge in the context of environmental degradation and social and cultural change.