Wild Edible Plants of the Bodrum Area (MuÛla, Turkey)...2016/01/02 · Some edible plants are no...
Transcript of Wild Edible Plants of the Bodrum Area (MuÛla, Turkey)...2016/01/02 · Some edible plants are no...
Introduction
In Turkey, the Aegean coast is believed to have anoutstanding plant gathering tradition incomparable withany other area in Anatolia. Some people even argue thatthe Cretan Turks brought this tradition to the regionwhen they immigrated in the 19th and early 20th century.Lyle-Kalças (1974) wrote that plant gathering for food islimited to an area "from the Dardanelles south along the
Aegean coast to the Mediterranean", and cannot be foundmore than 100 km inland. However, our research inCentral Anatolia and various scattered records hasindicated that this belief has no foundation, and wild plantgathering for food and other needs is an ongoingtradition and a customary practice throughout Anatolia(e.g., Baytop, 1994; Ertu¤-Yarafl, 1996; Ertu¤, 2000).The research project on the Useful Plants of Bodrum was
Turk J Bot28 (2004) 161-174© TÜB‹TAK
161
Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Füsun ERTU⁄ R›dvan Pafla Sok. Refik Bey Apt. 13/14 Göztepe 81080 ‹stanbul - TURKEY
Received: 17.10.2002Accepted: 29.01.2003
Abstract: The town of Bodrum is situated on a peninsula in south-western Turkey in the province of Mu¤la. The research projecton the Useful Plants of the Bodrum Area has been collecting data since October 1999 on the traditional uses of plants for food,medicine, fodder, fuel, handicrafts and other purposes. The information was collected over a two-and-a-half-year period frominformants of various ages and background categories in Bodrum and the surrounding villages, with the help of about 25 volunteers.In addition to the informant-based research, year-round surveys of weekly markets in Bodrum, Milas and Mu¤la have been carriedout to check the availability of the locally known edibles in these markets.
Over 770 plant samples were collected and about 400 species identified. The information on each species is entered into a database.The highest percentage of useful plants was of natural or so-called "wild" edibles. A total of 179 species (143 natural and 36 cultivarand introduced) are recorded in the food and beverage category. Some edible plants are no longer collected by local people, someothers are known only by certain villagers, and some species are under the threat of over collection.
Key Words: Ethnobotany, wild edibles, Bodrum (Halicarnassos), Mu¤la, C1 square, Turkey.
Bodrum Yöresinin Yenen Yabani Bitkileri (Mu¤la, Türkiye)
Özet: Bodrum, güneybat› Anadolu’da Mu¤la ili s›n›rlar› içindeki bir yar›mada üzerinde yer al›r. Bodrum Yararl› Bitkiler Araflt›rmaMerkezi Projesi Ekim 1999’dan beri g›da, ilaç, yem, yakacak, el sanatlar› ve di¤er geleneksel bitki kullan›mlar› ile ilgili verileritoplamaktad›r. Elde edilen veriler iki buçuk y›l› aflk›n bu süre içinde 25 gönüllünün katk›lar›yla Bodrum ilçesi ve köylerinde farkl› yaflve sosyal kategorilerden kaynak kiflilerden sa¤lanm›flt›r. Kaynak kiflilerle görüflmelerin yan› s›ra Bodrum, Milas ve Mu¤la pazarlar›nahaftal›k ziyaretlerle pazarlara getirilen yabani ve tar›m› yap›lan bitkiler kaydedilmifltir.
Bu süre içinde 770’i aflk›n bitki örne¤i toplanm›fl ve bunlardan 400’e yak›n türün saptamas› yap›lm›fl ve bir veri taban›na aktar›lm›flt›r.Yararl› bitkiler aras›nda en önemli kategori toplam 179 tür (143 do¤al/“yabani” ve 36 tar›m› yap›lan) ile yenen- içilenler grubudur.Yenildi¤i saptand›¤› halde baz› bitkilerin art›k toplanmad›¤›, baz›lar›n›n sadece belirli bölgelerde bilindi¤i, bir k›sm›n›n da afl›r›toplanma tehdidi alt›nda oldu¤u gözlenmifltir.
Anahtar Sözcükler: Etnobotanik, yenen yabani bitkiler, Bodrum, Mu¤la, C1 karesi, Türkiye
designed with this in mind, and especially to determine ifthere is a significant difference between the informationcollected here and that of other areas, particularly withregard to wild edibles. The town of Bodrum is wellknown for the richness of its greens, which are broughtto market throughout the year, and the whole area ofMu¤la is famous for its variety of wild orchids used tomake salep (Sezik, 1969, 1984).
There are a limited number of ethnobotanical studieson the Mu¤la area, and the Aegean region in general.These are primarily related to medicinals (e.g. Honda etal., 1996; Sayar et al., 1995; Sucu, 1983, 1989; Tanker& Sucu, 1983), and a few related to wild edibles(Çolako¤lu & Bilgir, 1977; Çolako¤lu & Tömek, 1975;Lyle- Kalças, 1974; Siyamo¤lu, 1984; Tuzlac›, 2000).Among these Tuzlac›’s floristic and ethnobotanical studyhas the widest scope; he listed 346 species in 72 familieson the Bodrum Peninsula, of which 43 species were givenas useful in various categories (2000). Our researchproject hypothesised that in a long-term, systematic
ethnobotanical study focused on a relatively limited area,the number of useful plants would be much higher andmore detailed information on their various uses would beavailable.
Research Area and the background for research
Bodrum is situated on a peninsula in south-westernTurkey in the province of Mu¤la and in the C1 square ofthe Flora of Turkey. The Bodrum peninsula covers 650km2 and is surrounded in the north by the Gulf ofMandalya, in the west by the Aegean Sea, and in the southby the Gulf of Gökova (Fig. 1). It is on the 37th paralleland has a temperate Mediterranean climate, with warm,rainy winters, and hot, dry summers. The annualprecipitation is about 750 mm, and the highest point ofthe peninsula is less than 800 m. The majority of the floraconsists of Mediterranean elements.
In antiquity, Bodrum was called Halicarnassus, where,in the fourth century B.C., King Mausolos reigned fromthe capital of Caria. It was then a very prosperous Aegean
162
Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Figure 1. Map of the Bodrum Peninsula; some of the selected villages and towns which are mentioned in the text and tables are shown, drawing:Ayfle Tunçay
town. The Mausoleum, one of the Seven Wonders of theAncient World, was built in Bodrum by Mausolos'successors (Alpözen, 2000). However, for most of itsrecent history Bodrum has been a small port, inhabited bya mixed population of Greeks and Turks. After the 1922population exchange, the Greeks were replaced by CretanTurks. Today, the town of Bodrum has a population ofabout 25,000, and the whole peninsula has about 80,000inhabitants. In the summer tourists swell the populationto 250,000.
The research project on the Useful Plants of Bodrumwas started in October 1999 with the support of theAcademia Mediterranea Halicarnassensis Foundation,with the aim of setting up an international institute inBodrum. However, due to the Turkish economic crisis theFoundation's support ceased after 7 months. The projectcontinued with private donations, and the support ofvolunteers and scientists from various institutions,especially Gazi and ‹stanbul universities (seeAcknowledgements).
Materials and Methods
The research project on the Useful Plants of Bodrumwas developed as a multi-disciplinary project to gatherdata on the traditional uses of plants for food, medicine,fodder, fuel and handicrafts. The documentation of localnatural and cultural heritage was believed to be useful forlocal development projects and in training programmes. Itwas designed as a long-term study, and in the first fewmonths 20 volunteers were trained to collect data. Inaddition to interviews with people who had a knowledgeof plants, we performed market surveys in and aroundBodrum.
The Friday markets in Bodrum were our main focusfor this research (Fig. 2), while other markets were onlysurveyed for comparisons. The Friday markets in Bodrumare a magnet for numerous villagers from thesurrounding area. Samples of wild edibles, herbs,medicinal plants and ethnographic objects made fromplant materials, such as baskets, spoons and amulets,were collected and recorded. While the plants and therelated information were entered into a database, plant-based ethnographic materials were recorded on aseparate card file. A total of 60 forms were completed,and about 30 objects such as brooms, spoons, baskets,amulets, spinning tools and mats were collected.
On many visits to the Friday markets, the team wasfortunate to be invited to the homes of some of thevillagers, who were knowledgeable, and who not onlygave information, but allowed the team to go with themto collect plants (Fig. 3). From them it was learnt thathalf the known edibles, most of the medicinals, fodderand fuel plants, as well as many handicraft plants, werenot brought to the market.
F. ERTU⁄
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Figure 2. Friday Market of Bodrum, May 25, 2001, photo: F. Ertu¤
Figure 3. Naime Genç gathering Salvia fruticosa, Gölköy, May 29,2001, photo: F. Ertu¤
The number of informants in this project was 109, ofwhich 68 were women (62.3 %) and 41 men (37.6 %),between the ages of 11 and 88, with a mean age of 53.K›z›la¤aç, Yal›çiftlik, Çömlekçi, Sazköy, Mumcular andEkinambar› were the main villages outside the BodrumPeninsula, 8-60 km from the town of Bodrum, where wecollected samples or where our informants were from(see Fig.1).
A programme in two local village elementary schools,one in the peninsula, in Gündo¤an, and the other outsidethe peninsula, in Yal›çiftlik, was also conducted. First, atalk with slides on local useful plants, and thenquestionnaires on edible and medicinal plants were givento the students. A total of 51 forms were returned bystudents in the two schools, with information on ediblesand medicinals. After the forms were evaluated, some ofthe families were visited and detailed information wasobtained.
Herbarium specimens are given to the ‹stanbulUniversity and Gazi University herbariums.
Edible Plants Evaluation and some examples
A total of 143 edibles (136 natural plants and sevenmushrooms) in 42 families are in the wild food and
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Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Table 1. Bodrum preliminary results, October 1999- June 2002.
Number of specimens collected: 774Number of identified species: 390 (in 89 families)Number of useful species with sufficient data and samples: 355Number of species with insufficient information: 35 Endemics: 21
CATEGORIES NATIVE SPECIES PERCENTAGE CULTIVARS & INTRODUCED TOTAL338 WITHIN NATIVE % PLANTS 52 390
Edibles 143 42 36 179Medicinals 92 27.2 24 116Fodder 55 16.2 5 60Handicrafts 34 10.05 6 40Fuel 6 1.77 1 7Miscellaneous uses 67 19.8 11 78
Note: Due to the overlapping uses of plants these numbers and percentages should not added up for a total sum. See Tables 3 and 4 for plant cat-egories and multi-uses.
EDIBLES (IA & IB)
SUB CATEGORIES NATIVE (IA) CULTIVARS & INTRODUCED PLANTS (IB) 143 36
Leaves and shoots 63 12Stems and roots 7 2Bulbs 25 3Fruit 16 24Mushrooms 7 -Flowers 5 1Tea plants 17 -Spices 13 4Others (e.g. gum, starter) 6 1
num
ber
of a
vaila
ble
spec
ies
Oct. Jan. April Julymonths
—
—
—
—
—
— — — — — — — — — — — —
50
40
30
20
10
0
Table 2. Availability of Bodrum’s edible wild green throughout theyear.
F. ERTU⁄
165
beverage category, and this group constitutes about 42%of all natural useful plants (Tables 2 & 3). Within theedibles category, leaves and shoots are the most widelyconsumed. Among all natural edibles, 63 leaves andshoots, 17 tea plants, 16 fruit, 13 spice plants, sevenmushrooms, seven roots and rhizomes, six gum andstarter plants and five flowers were recorded, in additionto 25 species of orchid bulbs for salep. Some of thesespecies have two or more uses, and they appear indifferent categories. For example, Mentha pulegium L.,Origanum onites L., O. vulgare L. subsp. hirtum (Link)Ietsw. and Thymbra spicata L. are considered both asherbal teas and spices; Salvia fruticosa Mill. is consideredin two edible categories as a fruit and a herbal tea (foroverlaps see Table 3, Plant Categories).
Care was taken to document all the orchids that weresold as flowers and bulbs in Bodrum market in order toobtain information on local bulb collection and trade.However, in Gündo¤an only one woman was found, whocollected orchid bulbs for home consumption as salep,and only two women collected bulbs to sell to middlemen.
Although all orchids are considered edible in our lists,their role in local diets should be viewed with caution.There are other plants that the villagers know as edible,but are rarely used now in the local diet, for example, aparasite plant Cytinus hypocistis, which we found on theroots of Cistus monspeliensis, the rock-rose bush (Fig. 4).Some of the villagers remembered it as a very good sweetand 20-25 years ago they also used it as glue. The fleshyand scaly red and yellow flower heads of this parasite areknown as edible in Greece, and have been used as amedicinal (Baumann, 1996).
At this point it should be noted that over a quarter(35 or 25 %) of all edibles are also considered medicinals.This overlap indicates the close relationship betweenhealth and food. A good example of this is Urtica dioicaL. This stinging nettle (Fig. 5), locally called dalan, is oneof the most commonly used greens, and many recipeswere recorded for its use in soups, breads, pies andomelets. It is also considered one of the most commonlyused medicinals with about 11 different recipes.
Figure 4. Cytinus hypocistis on the roots of Cistus monspeliensis,Gündo¤an- April 19, 2001, photo: F. Ertu¤
Figure 5. Urtica dioica, bought from Bodrum market, March 23,2001, photo: F. Ertu¤
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Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Tabl
e 3.
W
ild e
dibl
es o
f th
e Bo
drum
are
a.
Abbr
evia
tions
in P
lant
Cat
egor
ies:
IA1
: G
reen
s, I
A2:
Stem
& R
oots
, IA
3: B
ulbs
, IA
4: F
ruit
& S
eeds
, IA
5: M
ushr
oom
s, I
A6:
Flow
ers,
IA7
: H
erba
l tea
s, I
A8:
Spic
es,
IA9:
Oth
ers
(e.g
. gu
m,
juic
e);
IIA1:
Med
icin
als
used
in h
uman
tre
atm
ents
, IIA
2: M
edic
inal
s fo
r an
imal
s; I
II A:
Fue
l pla
nts;
IVA
. Fo
dder
s; V
A: P
lant
s us
ed in
han
dicr
afts
:
VA1:
Nat
ural
dye
s, V
A2:
Mat
ting;
VA3
: Ba
sket
ry,
VA4:
Bro
oms,
VA5
: Ca
rpen
try
(e.g
. bo
wls
, m
usic
al in
str.
), V
A6:
Pray
er b
eads
, VA
7: A
mul
ets,
VA8
: O
ther
s (e
.g.
rope
);
VIA
Oth
er u
ses
(e.g
. in
sect
icid
es,
beep
lant
s).
Fam
ily N
ame
Spec
ies
Nam
eLo
cal N
ame
Plan
t Ca
tego
rySp
ecim
en n
o.D
ry s
ampl
e no
.
1AG
ARIC
ACEA
EAg
aric
us c
ampe
stri
sL.
çim
enm
anta
r›IA
535
6, 7
122
AMAR
ANTH
ACEA
EAm
aran
thus
vir
idis
L.de
lisir
ken
IA1
706
3AN
ACAR
DIA
CEAE
Pist
acia
lent
iscu
sL.
sak›
za¤a
c›/s
ak›z
l›k/s
ak›z
d›r›
k/kü
ndük
/kün
ük/d
atça
l›s›
IA9,
IIA
1, V
A356
, 17
8, 2
04,
282
4Pi
stac
ia t
ereb
inth
usL.
subs
p. p
alae
stin
a(B
oiss
.) E
ngl.
çite
mik
/çet
imek
/men
engi
çIA
4, I
A9,
IIA1,
VA1
, VI
A135
9, 4
05,
437
465
Rhu
s co
riar
iaL.
sum
ak/s
omak
IA8,
IIA
120
06
APIA
CEAE
Beru
la e
rect
a(H
uds.
)Co
ville
suka
zaya
¤›IA
16,
108
7Cr
ithm
um m
ariti
mum
L.de
nizm
arul
u/ka
yako
ru¤u
IA1
116
116
a, 4
40,
446
8D
aucu
s ca
rota
L. g
roup
Cda
rakl
›kIA
1, I
A2,
IIA1
565,
620
9Ec
hino
phor
a te
nuifo
liaL.
sub
sp.
tarh
anao
tuIA
843
6si
btho
rpia
na(G
uss.
) Tu
tin10
Eryn
gium
cam
pest
reL.
var
. vi
rens
Link
deve
taba
n›IA
177
011
Eryn
gium
cre
ticum
Lam
.de
veta
ban›
IA1
40,
76,
724
732
12Fa
lcar
iasp
.s›
n›rg
azay
a¤›
IA1
413
Foen
icul
um v
ulga
reM
ill.
arap
saç›
/s›r
ra/s
›ra
IA1
8, 4
2, 8
5, 9
6, 1
36,
196
14H
ippo
mar
athu
m c
rist
atum
(DC.
) Bo
iss.
çarfl
amba
IA2
773
730
15La
goec
ia c
umin
oide
sL.
peyn
irçi
çe¤i
IA8
370,
587
16O
enan
the
pim
pine
lloid
esL.
kaza
ya¤›
/kaz
›yak
IA1
30,
109,
131
, 49
8, 5
8817
Opo
pana
x hi
spid
us(F
riv.
) G
rise
b.sa
r›ot
IA1
93,
133,
616
18Sc
andi
x pe
cten
-ven
eris
L.ki
flkifl
IA1
111,
172
, 18
9, 2
94,
318,
551
19Sm
yrni
um c
onna
tum
Bois
s. e
t K
otsc
hysa
r›kö
rek
IA1
691
20Sm
yrni
um o
lusa
trum
L.ba
ld›r
anIA
128
, 29
, 75
, 94
?, 1
20,
124,
166
, 24
321
AREC
ACEA
E/PA
LMAE
Phoe
nix
theo
phra
stii
Gre
uter
gölk
öyhu
rmas
›IA
4, V
A5,
VIA1
22AS
TER
ACEA
ECe
ntau
rea
sols
titia
lisL.
sub
sp.
sols
titia
lisça
k›rd
iken
i/kab
abafl
dike
niIA
1, I
A232
0?,
703,
768
23Ce
ntau
rea
urvi
lleiD
C. (
END
.)ço
bank
ald›
ran/
ya¤l
›bid
eIA
171
9, 7
2124
Chon
drill
a ju
ncea
L. v
ar.
junc
easa
k›zo
tuIA
966
4, 7
0225
Chry
sant
hem
um c
oron
ariu
mL.
dalla
ma
IA1,
IIA
143
, 23
8, 2
46,
314,
324
, 52
026
Chry
sant
hem
um s
eget
umL.
alag
ömeç
/ale
güm
eci
IA1,
IIA
129
1, 4
82,
571
27Cy
nara
car
dunc
ulus
L.en
gina
rdik
eni
IA4/
6?,
IA9
771
729
28Ec
hino
ps v
isco
sus
DC.
ssp
. bi
thyn
icus
(Boi
ss.)
Rec
h.f.
sak›
zdik
eni
IA9
690
29N
otob
asis
syr
iaca
(L.)
Cas
s.ya
vank
enke
rIA
277
273
130
Ono
pord
um il
lyri
cum
L.de
liken
ker/
flevk
etib
osta
nIA
238
2b,
674,
681
, 72
867
731
Scol
ymus
his
pani
cus
L.ke
nker
/usl
uken
ker
IA2,
IIA
132
, 77
, 13
4, 3
82a,
687
, 72
773
332
Scor
zone
ra c
ana
(C.A
.Mey
.) H
offm
.te
kesa
kal›
IA1
145,
164
33Sc
orzo
nera
ela
taBo
iss.
teke
saka
l›IA
110
3, 1
75,
336
34So
nchu
s as
per
(L.)
Hill
sub
sp.
glau
cesc
ens
(Jor
d.)
Ball
sütlü
ot/fl
ütle
n/hi
ndib
a (‹
slam
hane
leri
)/bo
dan
(Mu¤
la)
IA2
285,
508
, 76
935
Sonc
hus
cf.
oler
aceu
sL.
eflek
halv
esi/h
alve
cik/
alad
iken
IA1
3, 1
10,
147
36Ta
raxa
cum
off
icin
ale
Web
erhi
ndib
a/ka
ymak
IA1,
IIA
121
, 14
1, 1
76,
195
37Tr
agop
ogon
long
iros
tris
Bisc
h. e
x Sc
h.Bi
p. v
ar.
keçi
saka
l›/te
kesa
kal›
IA1,
VA1
373,
639
long
iros
tris
38BO
RAG
INAC
EAE
Anch
usa
undu
lata
L. s
ubsp
.hy
brid
a(T
en.)
Cou
t.ba
ll›ko
tu/b
enek
liot/
s›¤›
rdili
IA1
114,
146
, 51
1, 7
20?
39Ce
rint
he m
ajor
L.al
acak
›z/b
örek
otu
IA1
197,
298
, 44
940
BRAS
SICA
CEAE
Bras
sica
nig
ra(L
.) K
och
kara
hard
alIA
174
841
Caps
ella
bur
sa-p
asto
ris
(L.)
Med
ik.
da¤m
arul
u/ka
yam
arul
uIA
1, I
IA1
25,
26,4
8, 6
4?,
65?,
95,
117
, 18
4, 1
93,
726
42Ca
rdam
ine
cf.
ulig
inos
aM
.Bie
b.su
kerd
imes
iIA
110
043
Lepi
dium
spi
nosu
mAr
d.ke
rdim
e?IA
132
244
Lepi
dium
sat
ivum
L.te
reIA
167
45R
apha
nus
raph
anis
trum
L.tu
rpot
uIA
17,
130
, 17
4, 2
74a,
274
b, 4
8046
Sina
pis
arve
nsis
L.ha
rdal
/akh
arda
l/del
ihar
dal
IA1
20,
696,
697
, 75
1, 7
5247
CAM
PAN
ULA
CEAE
Cam
panu
la ly
rata
Lam
. su
bsp.
lyra
ta(E
ND
.)in
ekm
emes
i (M
ilas)
/tav
ukbu
du-
IA1
142,
304
, 50
3, 7
22ta
vuka
ya¤›
(M
u¤la
)/da
¤düv
ele¤
i (G
ündo
¤an)
48CA
PPAR
ACEA
ECa
ppar
is s
pino
saL.
var
. in
erm
isTu
rra
gebr
e ot
u/ke
bere
IA1,
IA6
, IIA
157
749
CAR
YOPH
YLLA
CEAE
Sile
necf
. ita
lica
(L.)
Per
s.yu
¤flür
e¤i/k
›y›fl
ay›k
IA1
112,
143
, 46
650
Sile
ne v
ulga
ris
(Moe
nch)
Gar
cke
var.
vul
gari
sk›
y›fla
k/k›
¤flak
IA1
295,
321
, 50
5
F. ERTU⁄
167
51CA
RYO
PHYL
LACE
AESt
ella
ria
med
ia(L
.) V
ill.
kufly
üre¤
i/urg
anc›
kIA
127
, 50
, 18
352
CHEN
OPO
DIA
CEAE
Salic
orni
a eu
ropa
eaL.
deni
zbör
ülce
siIA
131
, 42
953
CRAS
SULA
CEAE
Sedu
m r
uben
sL.
kaya
üzüm
üIA
155
5, 5
9854
DIO
SCO
REA
CEAE
Tam
us c
omm
unis
L. s
ubsp
.cr
etic
a(L
.) K
it Ta
nac
›ot
IA1,
IIA
121
5, 2
17,
286,
323
, 35
8, 5
2364
455
ERIC
ACEA
EAr
butu
s un
edo
L.ko
caye
mifl
/da¤
çile
¤iIA
4, V
IA13
125,
160
22
, 12
5 56
FABA
CEAE
Cera
toni
a si
liqua
L.ha
rup/
har›
p/ha
rnup
IA
4,
IIA1,
IVA
, VI
A158
, 59
, 35
0, 4
2011
, 42
057
Lupi
nus
mic
rant
hus
Gus
s.do
muz
bakl
as›/c
avur
bakl
as›
IA4?
, IV
A23
658
258
FAG
ACEA
EQ
uerc
us c
occi
fera
L.
mefl
e/pi
litIA
4, I
IIA98
, 28
1, 3
45,
409
38
, 45
, 55
, 98
a, 4
4259
Que
rcus
itha
bure
nsis
Dec
ne s
ubsp
. m
acro
lepi
s(K
otsc
hy)
Hed
ge e
t Ya
lt.
pala
mut
IA4,
VA1
408,
601
, 68
560
160
GER
ANIA
CEAE
Erod
ium
cic
utar
ium
(L.)
L'H
ér.
i¤ne
likIA
166
61Er
odiu
m h
oeff
tianu
mC.
A.M
ey.
kuzu
göbe
¤iIA
114
062
Erod
ium
mos
chat
um(L
.) L
'Hér
.i¤
nelik
IA1
129,
186
, 22
563
Erod
oium
mal
acoi
des
(L.)
L'H
ér.
i¤ne
likIA
122
664
HYM
ENO
GAS
TRAC
EAE
Rhi
zopo
gon
lute
olus
Fr.
dobi
lenm
anta
r›IA
571
665
LAM
IACE
AECo
rido
thym
us c
apita
tus
(L.)
Rch
b.f.
keki
k/ka
rake
kik
IA8,
IIA
1, V
IA2
395,
645
66La
miu
m m
osch
atum
Mill
. va
r. m
osch
atum
lünl
ün o
tuIA
1, I
IA1
293,
377
67La
miu
msp
.ba
ll›ba
ba
IA6
190
68M
elis
sa o
ffic
inal
isL.
o¤ul
otu/
mel
isa
IA7,
IIA
175
469
Men
tha
pule
gium
L.ça
y›rn
anes
i/nan
a/na
rpuz
/nar
p›z
IA7,
IA8
, IIA
1, V
IA10
600,
613
80?
70M
icro
mer
ia m
yrtif
olia
Bois
s. e
t H
ohen
.ça
yotu
IA7
367,
63
371
Ori
ganu
m o
nite
sL.
keki
k/sa
lman
keki
k/in
cirk
eki¤
iIA
7, I
A8,
IIA1,
IIA
224
5, 3
26,
580,
614
91,
394
72O
riga
num
vul
gare
L. s
ubsp
. hi
rtum
(Lin
k) I
etsw
. ka
rake
kik
IA7
, IA
8, I
IA1
5173
Phlo
mis
ang
ustis
sim
aH
ub.-
Mor
. (E
ND
.)ya
ylaç
ay›
IA7
1874
Phlo
mis
fru
ticos
aL.
da¤ç
ay›
IA7
338
75R
osm
arin
us o
ffic
inal
isL.
bibe
riye
/kufl
dili
IA7,
IA8
, IIA
182
76Sa
lvia
fru
ticos
aM
ill.
adaç
ay›/a
lmek
ekik
/alm
eçal
›s›/e
lmaç
al›s
›IA
4, I
A7,
IIA
149
, 51
7, 7
4016
, 87
, 29
9, 3
5577
Salv
ia t
omen
tosa
Mill
.ad
açay
›IA
724
478
Satu
reja
thy
mbr
aL.
keki
k/lim
onke
ki¤i
IA7,
IA8
351,
368
, 52
244
7?79
Side
ritis
lept
ocla
daO
.Sch
war
z et
P.H
.Dav
is (
END
.)da
¤çay
›/k›z
›lanç
ay›
IA7,
IIA
1?13
80Si
deri
tis li
bano
tica
Labi
ll. s
ubsp
. lin
eari
s(B
enth
.)
da¤ç
ay›/g
ökte
peça
y›IA
7; I
IA1?
14Bo
rnm
. (E
ND
.)81
Thym
bra
spic
ata
L. v
ar.
spic
ata
çayk
eki¤
i/pey
nirk
eki¤
iIA
7, I
A864
9, 6
9973
482
Zizi
phor
a ta
uric
aM
.Bie
b.ça
ykek
i¤i/s
ivri
keki
kIA
7, I
A8,
IIA1
422
83Zi
ziph
ora
tenu
ior
L.na
rpuz
IA7,
IA8
, IIA
186
84LA
UR
ACEA
ELa
urus
nob
ilis
L.de
fne/
tene
lIA
7, I
A8,
IIA1,
VIA
1, V
IA2
406,
407
, 51
254
, 61
785
LEPI
OTA
CEAE
Mac
role
piot
a ko
nrad
ii(H
uüsm
.ex
Ort
on)
Mas
.ka
raku
lakm
anta
r›IA
571
586
LILI
ACEA
EAl
lium
am
pelo
pras
umL.
kara
köre
men
/keç
ikör
emen
i/dev
ekör
men
iIA
112
7, 1
88?,
579
, 66
567
587
Alliu
m s
ubhi
rsut
umL.
kö
rem
en/k
örm
enIA
173
, 13
8, 1
87,
524,
535
88As
para
gus
acut
ifoliu
sL.
til
kifle
nIA
1, I
IA1
47,
167,
170
, 17
7, 2
55,
424
89Sm
ilax
asp
era
L.si
lcan
/s›lc
an/›s
›lcan
IA1
263,
287
, 36
0, 4
1090
MAL
VACE
AELa
vate
ra c
retic
aL.
deve
likIA
122
8, 2
7391
Mal
va s
ylve
stri
sL.
eb
egüm
eci/g
aba/
ilmik
IA1,
IIA
19,
198
, 31
4?,
621
92M
OR
ACEA
EFi
cus
cari
caL.
sub
sp.
cari
ca(m
ale)
inci
rbo¤
as›/e
rkek
inci
rIA
4, I
IA1
93M
OR
CHEL
LACE
AEM
orch
ella
con
ica
Pers
.ku
zugö
be¤i
man
tar›
/kuz
ugöb
e¤i
IA5,
IIA
174
194
Mor
chel
la e
lata
Fr.
kuzu
göbe
¤im
anta
r›/k
uzug
öbe¤
iIA
5, I
IA1
216
95M
YRTA
CEAE
Myr
tus
com
mun
isL.
sub
sp.
com
mun
ism
ersi
nIA
4,
IIA1,
VA3
, VI
A61,
2,
419,
485
39
96O
RCH
IDAC
EAE
Anac
ampt
is p
yram
idal
is(L
.)R
ich.
sa
lepç
içe¤
iIA
326
7a,
348
97Ba
rlia
rob
ertia
na(L
oise
l.) G
reut
er
patp
atan
akIA
315
3, 4
52,
496
98Li
mod
orum
abo
rtiv
um(L
.) S
w.
sale
pçiç
e¤i
IA3
354
99N
eotin
ea m
acul
ata
(Des
f.)
Stea
rnsa
lep
IA3
214
100
Oph
rys
bom
bylif
lora
Link
.ko
yung
özü
IA3
202a
101
Oph
rys
ferr
um-e
quin
umD
esf.
koyu
ngöz
ü (K
›z›la
¤aç)
IA3
212,
221
, 47
310
2O
phry
s fu
sca
Link
.ke
digö
zü (
K›z
›la¤a
ç)IA
321
1b,
475
Tabl
e 3.
Con
tinue
d
168
Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Tabl
e 3.
Con
tinue
d
103
OR
CHID
ACEA
EO
phry
s ho
lose
rica
(Bur
nm.f
.) G
reut
er s
sp.
holo
seri
casa
lepç
içe¤
iIA
3(s
lide)
104
Oph
rys
lute
aCa
v. s
sp.
min
orO
. et
E.D
anes
chsa
lep
IA3
266,
454
105
Oph
rys
oest
ifera
M.B
ieb.
sub
sp.
oest
ifera
sale
pIA
321
1a10
6O
phry
s om
egai
fera
Flei
schm
.ko
yung
özü
(K›z
›la¤a
ç)IA
320
2b,
474
107
Oph
rys
tent
hred
inife
raW
illd.
koyu
ngöz
ü (K
›z›la
¤aç)
IA3
206,
472
108
Oph
rys
vern
ixia
Brot
. ss
p. v
erni
xia
kedi
gözü
IA3
476
109
Oph
yrs
umbi
licat
aD
esf.
sub
sp.
umbi
licat
asa
lepç
içe¤
iIA
3sl
ide
110
Orc
his
anat
olic
aBo
iss.
dild
amak
/dili
ç›k›
k/di
liç›k
›r›k
(M
ilas)
IA
345
6, 4
71,
554,
596
111
Orc
his
italic
aPo
ir.
tavfl
anto
pu/t
avfla
ntop
u¤u
IA3
213,
259
, 26
4, 2
67b,
311
112
Orc
his
lact
eaPo
ir.
sale
pçiç
e¤i
IA3
737
113
Orc
his
laxi
flora
Lam
. sa
lep
IA3
219,
269
, 36
511
4O
rchi
s pa
pilio
nace
aL.
var
. pa
pilio
nace
asa
lepo
tu/k
at›r
t›rna
¤› (
K›z
›la¤a
ç)/t
avfla
ntop
u¤u
(Çöm
lekç
i)IA
315
6, 2
10,
220,
232
, 44
8, 4
55,
743
115
Orc
his
cf.
sanc
taL.
pi
rinç
çiçe
¤i/p
iren
/pür
enIA
336
411
6O
rchi
s si
mia
Lam
. to
ram
anto
slak
(Çö
mle
kçi)
IA3
742
117
Sera
pias
ori
enta
lis(G
reut
er)
H.B
aum
ann
et
sa¤›
rkul
a¤›
IA3?
231
Kün
kele
subs
p. c
aric
aH
.Bau
man
n et
Kün
kele
11
8Se
rapi
as p
atm
iaH
irth
et
Spac
hsa
¤›rk
ula¤
›IA
3?(s
lide)
119
Sera
pias
pol
itisi
iRen
zsa
¤›rk
ula¤
›IA
3?53
012
0Se
rapi
as v
omer
acea
e (B
urm
.f.)
Bri
q. s
ubsp
. la
xiflo
ra
sa¤›
rkul
a¤›
IA3
218,
265
121
OXA
LID
ACEA
EO
xalis
pes
-cap
rae
L.ek
fliot
IA1
182
122
PAPA
VER
ACEA
EPa
pave
r du
bium
L.
sabu
ncuk
IA1?
101,
314
123
Papa
ver
rhoe
asL.
ge
linci
k/ka
pç›k
otu/
kap›
rc›k
(M
u¤la
)/IA
1;
VA1
74,
137,
223
, 27
2, 3
09,
315
gelin
cikl
ales
i (Sa
zköy
)12
4Pa
pave
r rh
opal
othe
ceSt
apf
gelin
cik/
kapç
›kot
uIA
1?5
125
PIN
ACEA
EPi
nus
brut
iaTe
n.ça
mIA
4, I
A9,
IIA1,
VIA
324
012
6Pi
nus
pine
aL.
küne
rçam
›IA
4, I
IA1
52,
439
12
7PL
EUR
OTA
CEAE
Pleu
rotu
s er
yngi
i (D
C.)
Qué
l.kö
rekm
anta
r›IA
547
8, 7
10,
713
128
PLU
MBA
GIN
ACEA
ELi
mon
ium
sin
uatu
m(L
.) M
ill.
deni
zmar
ulu
IA1,
VIA
855
788
129
POLY
GO
NAC
EAE
Beta
sp.
ovam
anc›
r›IA
172
130
Rum
ex a
ceto
cella
L.
kuzu
kula
¤›IA
113
9, 1
63,
185,
207
, 22
9, 3
3013
1R
umex
sp.
›lb›d
a/la
bada
IA1,
IIA
192
, 31
2, 3
33,
539
609
132
POR
TULA
CACE
AEPo
rtul
aca
oler
acea
eL.
sem
izot
u/se
miz
IA1,
IIA
170
113
3R
AFFL
ESIA
CEAE
/CY
TIN
ACEA
ECy
tinus
hyp
ocis
tisL.
sub
sp.
orie
ntal
isW
etts
t.pi
rent
utka
l›IA
6, V
IA4
545,
549
549
134
RAN
UN
CULA
CEAE
Ran
uncu
lus
ficar
iaL.
sub
sp.
ficar
iifor
mis
ya
¤l›o
t/de
veta
ban›
(M
u¤la
)IA
114
4, 1
54,
159,
723
Rou
y et
Fou
caud
135
RO
SACE
AECr
atae
gus
mon
ogyn
aJa
cq.
k›z›
lc›y
›k/a
lݍIA
4, V
A581
97?
136
Pyru
s am
ygda
lifor
mis
Vill.
var
. am
ygda
lifor
mis
çö¤ü
r/ah
lat/
akla
t IA
4, I
IA1,
VA5
205,
404
68?
137
Rub
us s
anct
usSc
hreb
.bö
¤ürt
len
IA4,
IIA
137
4, 4
0113
8Sa
ngui
sorb
a m
inor
Scop
.m
ayas
›lotu
IA1
106
139
RU
SSU
LACE
AELa
ctar
ius
sp.
çint
arm
anta
r›/ç
›nta
rIA
514
0SC
RO
PHU
LAR
IACE
AEVe
rbas
cum
lydi
umBo
iss.
var
. ly
dium
(EN
D.)
eflek
mem
esi/b
all›k
IA6
671
141
SOLA
NAC
EAE
Sola
num
nig
rum
L. s
ubsp
. ni
grum
bam
bul/g
irito
tu/ü
züm
cülo
tIA
124
, 13
5, 2
24,
679
142
Hyo
scya
mus
alb
usL.
balo
tuIA
660
614
3U
RTI
CACE
AEU
rtic
a di
oica
L.da
lan/
›s›r
gan
IA1,
IIA
119
, 13
2, 1
81,
199,
290
, 52
5
F. ERTU⁄
169
Tabl
e 4.
Cu
ltiva
ted
and
intr
oduc
ed e
dibl
es o
f th
e Bo
drum
are
a.
Abbr
evia
tions
in P
lant
Cat
egor
ies:
IB1
: Ed
ible
Gre
ens,
IB2
: St
em &
Roo
ts,
IB3:
Bul
bs,
IB4:
Fru
it &
See
ds,
IB5:
Mus
hroo
ms,
IB6
: Fl
ower
s, I
B7:
Her
bal t
eas,
IB8
: Sp
ices
,
IB9:
Oth
ers
(e.g
. gu
m,
juic
e);
IIB1:
Med
icin
als
used
in h
uman
tre
atm
ents
, IIB
2: M
edic
inal
s fo
r an
imal
s; I
IIB:
Fuel
pla
nts;
IVB
: Fod
ders
; VB
: Pl
ants
use
d in
han
dicr
afts
:
VB1:
Dye
s, V
B2:
Mat
ting;
VB3
: Ba
sket
ry,
VB4:
Bro
oms,
VB5
: Ca
rpen
try
(e.g
. bo
wls
, m
usic
al in
str.
), V
B6:
Pray
er b
eads
, VB
7: A
mul
ets,
VB8
: O
ther
s (e
.g.
rope
);
VIB
Oth
er u
ses
(e.g
. in
sect
icid
es,
beep
lant
s).
* In
trod
uced
(no
n-na
tive)
pla
nts
Fam
ily N
ame
Spec
ies
Nam
eLo
cal N
ame
Plan
t Ca
tego
ries
Spec
imen
no.
Dry
sam
ple
no.
1AM
ARAN
THAC
EAE
*Am
aran
thus
chl
oros
tach
ysW
illd.
delis
irke
nIB
166
2
2* A
mar
anth
us r
etro
flexu
sL.
sirk
en/u
slus
irke
nIB
139
3, 6
61,
705
3AN
ACAR
DIA
CEAE
*Sch
inus
mol
leL.
k›
rm›z
› bib
er a
¤ac›
IB8
61,
397
69
4AP
IACE
AEAp
ium
gra
veol
ens
L.ke
revi
z IB
1, I
B3,
IIB1
647
5Co
rian
drum
sat
ivum
L.ki
flnifl
IB
127
5
6AR
ECAC
EAE/
PALM
AE*T
rach
ycar
pus
fort
unei
(Hoo
k.)
Wen
dl.
kara
bebb
e a¤
ac›
IB4,
VIB
878
78
7AS
TER
ACEA
ECy
nara
sco
lym
usL.
engi
nar
IB2,
IB4
/6?,
IB9
, IIB
175
3
8BR
ASSI
CACE
AEBr
assi
ca o
lera
cea
var.
cap
itata
L.
laha
na/la
hana
cib
ezi
IB1,
IIB
1
9Er
uca
sativ
aM
ill.
roka
IB1
209
10CA
CTAC
EAE
*Opu
ntia
fic
us-in
dica
(L.)
Mill
. fr
enk
inci
ri /
fren
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In the local Aegean cuisine, greens have an importantrole. From October on, it is possible to collect about 25wild greens, and this number can increase to 43 inFebruary. The number then decreases, and in May manyedible greens have bloomed and the leaves have becometough, leaving only about 15 still edible (Table 2). Duringautumn and winter, Bodrum and other towns’ marketscontain high piles of greens which include many species(Fig. 6). The piles are called either "böreklik" or"kavurmal›k"-- for pies or roasting. These greens areeither roasted with onion in olive oil, and served with orwithout yogurt, or boiled and served with olive oil andlemon. Alternately the greens and Allium L. species, suchas Allium ampeloprasum and A. subhirsutum, are mixedtogether and folded into the Turkish flat bread calledyufka. Foeniculum vulgare (locally called s›rra) adds adistinct flavour to all roasted greens and pies, as well asmeat stews. About 20 % of all greens (13 species) can beeaten raw, especially tender ones such as Oxalis pes-caprae, Rumex acetocella and Stellaria media, but eatingraw greens is not a common tradition in the Bodrum diet,compared with other parts of Turkey.
While hardal (both Sinapis arvensis and Brassica nigra)and turpotu (Raphanus raphanistrum sp.) are the mostfrequently consumed greens, some greens are moreprized than others. For example the shoots of Asparagusacutifolius (tilkiflen) (Fig. 7), Smilax aspera (silcan), andTamus communis subsp. cretica (ac›ot) are among thefavourites of the people of Bodrum. Although all threeare collected between January and May, when they aretender and can be eaten raw, the villagers prefer to roastthem with onions, and mixed with eggs.
The survival of one of Bodrum's favourite edibles,kenker, Scolymus hispanicus (Fig. 8), is under threat(Ertu¤, 2002). It can be dug up from October to April,and its roots and the fresh leaves, cleaned of spines, areused in stews with meat or chicken and chickpeas. As itsroots are the main edible part, it is now rare on thepeninsula, and the sellers in the market explained thatthey now dig up this plant in the Milas area, 60 km northof Bodrum. This plant, which for 6 months of the year isone of the most common edibles in Bodrum market, isnever seen in either of the markets in Milas or Mu¤la,both within a 100-km radius.
Another favourite food is delikenker, Onopordumillyricum (Fig. 9). It is used in an unusual recipe (ibid.) inthis area. From December to April, the top part of the
170
Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Figure 6. A woman in front of wild greens pile in Mu¤la Market,February 17, 2000, photo: F. Ertu¤
Figure 7. Asparagus acutifolius, collected from Ortakent, January30, 2002, photo: F. Ertu¤
F. ERTU⁄
171
root and the bottom leaves of the plant are collected. Thespines and green parts of the leaves are removed and onlythe large central veins are left (Fig. 10). These are boiled,and a filling of rice, onions and spices is placed in themiddle of the veins, which are then folded over and tiedwith string. After they are cooked in a pan, they aredipped in a mixture of flour, eggs and water, and fried inhot olive oil. This recipe is also used for Centaureasolstitialis subsp. solstitialis, and is apparently not knownin any other area.
Among all the edibles, we recorded six endemicspecies for Turkey and the Aegean islands. While two,Campanula lyrata subsp. lyrata and Centaurea urvillei, areused for their leaves, three of them, Phlomisangustissima, Sideritis leptoclada and Sideritis libanotica subsp. linearis, are used as teas, and the flowers ofVerbascum lydium var. lydium are edible, and eatenmostly by children.
Figure 8. Scolymus hispanicus, Gündo¤an, July 12,2001, photo: F.Ertu¤
Figure 9. Onopordum illyricum, Gündo¤an, July 10, 2001, photo:F. Ertu¤
Figure 10. Removal of green parts of the O. illyricum leaves by Fatoflfiirin, January 29, 2002, Ortakent, photo: F. Ertu¤
Although several wild fruit are considered edible,Myrtile (mersin- Myrtus communis- Fig. 11), strawberrytree (kocayemifl -Arbutus unedo), and the fruit of Pistaciaterebinthus subsp. palestina (çitemik) are most commonlybrought to markets, and the rest are eaten as snacks, andare not sold in markets. Of seven edible mushrooms, onlytwo, Pleurotus eryngii and Lactarius species, arecommonly seen in the market; the others known as edibleby a few informants.
We also attempted to record the cultivars (see Table4) with various uses, and the ones apparently forgottenor rarely planted in other areas. For example, Sorghumbicolor (akdar›), which was found in Bodrum market, wasonce important in the local diet and is now almostforgotten, and used only as fodder for young chicks.Another variety or hybrid was the spiny globe artichoke(Cynara scolymus), also found in Bodrum. Otheruncommon records of cultivars from Bodrum are fromthe family Fabaceae. A cultivar identified as Lathyrusochrus, called locally Gambilya bakla, and its seeds areused to make fava. Two subspecies of Pisum sativum,subsp. elatius and subsp. sativum var. arvense are alsocultivated in gardens, and both the seeds and greenshoots are edible. Introduced plants were also recorded(Table 4: indicated with *), as some of them are collectedas edibles, such as Amaranthus species and the fruit ofOpuntia ficus-indica (firencir).
Discussion
During this long-term ethnobotanical study, ourassumption was confirmed and we obtained detailedinformation on about 350 useful species. In the Aegean,more aromatic and bulbous plants are available than inmany other parts of Turkey and its mild climate allowsfor the collection of plants over long periods with ease.When we compare the diets in the surroundingMediterranean countries we see that many of the Aegeanedibles we recorded are frequently used although some ofthe recipes differ (Lambraki, 2001; Savvides, 2000).
However, the general hypothesis of the exceptionalrichness of edible wild plants in the Bodrum area (or onthe Aegean coast) was not confirmed. The number ofedibles collected in Bodrum is only slightly higher than inCentral Anatolia. In two areas, where we have detailedstudies about wild edibles for comparison, people gatherquite similar numbers of plants. Although variations inclimate and vegetation may often cause people to collectdifferent species, or treat them in different ways, themain difference is the preferences of the people whogather them.
The people of the Aegean and the Mediterranean arewell known for their gathering tradition, because they donot only eat maybe more greens, but they also appreciatethem more. The green vegetables (wild or cultivated)treated in rich olive oil more or less constitute their maindishes. In East, South-east and Central Anatolia, whereanimal husbandry is the main source of income, meat ishighly valued, but is only consumed on feast days. Inthese areas rural people collect and consume wild greens,especially during winter, and bulbs, mushrooms and fruitduring the spring and autumn; all of which play animportant role in their carbohydrate-rich diet. Incontrast, in the Aegean region meat is not highly valued,even if their diet probably includes the same amount of it.
A comparison of the known edible natural plants andcultivars in the Bodrum and Central Anatolian studiesindicates that 39 more natural edibles are known inBodrum. The natural plants are 143 and 103, and thecultivars 36 and 70 respectively (Ertu¤, 2000).However, these numbers are somewhat deceptive as anumber of plants known in the Bodrum area are nolonger collected, and the 25 orchids listed can hardly allform part of the daily diet. Nevertheless the numbers aregreater in Bodrum, particularly wild greens, which are 63
172
Wild Edible Plants of the Bodrum Area (Mu¤la, Turkey)
Figure 11. Edible fruit of Myrtus communis, Gündo¤an, October 25,2001, photo: F. Ertu¤
and 42 respectively. Additional local studies are needed toplace the wild plant use in Anatolia in perspective.
Conclusion
In this study, 774 specimens have been collected, ofwhich 390 species in 89 families have been identified, andall are recorded in a database. The information andsamples were gathered from the Bodrum Peninsula, aswell as from the villages of Bodrum outside the peninsulaand some villages around Milas. According to the resultsso far, among the 390 species 52 are the cultivars andintroduced plants. Three hundred and thirty-eight ofthem are wild species, locally known as "deli", whichtranslates as crazy or not domesticated. Adequateinformation is still lacking on the local names or uses of35 species; however, information on more than 350useful plants is available on a database, includinginformation on 21 endemics.
Edibles including foods and beverages comprise thehighest percentage of useful plants: 143 natural species,in addition to 36 cultivars, a total of 179. The secondhighest category is medicinals, with a total of 116 (92natural and 24 cultivars) (Ertu¤, in press). All plants inthe edible category are also consumed by animals inaddition to 60 fodder plants. Handicraft plants comprise40 species, and over 60 plants had various uses fromthatching to fishing, and social as well as ritual uses.
Collecting information about how people deal withtheir natural surrounding is not only important for therecording of local cultural traditions and the richness ofthis heritage, but also gives us some of the informationnecessary to protect our natural habitat in the long term.If we considered that the number of Turkish endemics is3708 (Güner et al., 2000), we can see the urgency of thiskind of ethnobotanical research. There may not be otherchances to record how these species are used (or wereused) in Turkey.
The Bodrum study indicates that there are significantgaps in knowledge between generations. The primaryschool surveys conducted in this project not only providedsome valuable information, but also granted an additionalbonus, many of the students became interested in theuseful plants in their environment, and now have anappreciation of the expertise of their parents andgrandparents.
However, the knowledge of the elder generations isalso in a state of flux, subject to many outside influences.It is difficult to say how much has already been lost, butthere is much still to be investigated. We must rememberthat not only plants are endemic, but local knowledge isequally endemic and now may have a much shorter lifespan than many of the plants.
Acknowledgements
I am very grateful to the people and institutions belowfor their help in the plant identifications: Prof. K. HüsnüCan Bafler, Anadolu University- Eskiflehir; Ass. Prof.Nezaket Ad›güzel, Prof. Hayri Duman, Prof. Ekrem Sezik,and Prof. Mecit Vural, Gazi University- Ankara; Prof.Kerim Alp›nar, Dr. Emine Akal›n, Dr. Yelda Aktan, Prof.Güler Aykulu, Prof. Tuna Ekim, and Prof. NerimanÖzhatay, ‹stanbul University; Dr. Gülflah Çobano¤lu,Marmara University; Prof. Mustafa Ifl›lo¤lu, Mu¤laUniversity; and biology teacher Mustafa Keskin. I am alsograteful to the team who worked in the data collectionand preparation of herbarium specimens in Bodrum:Hava Ard›ç- Bardak, Saide Bal, Güner Baykal, Lon Briet,Üner Eyübo¤lu, Lale Gingök, Ülge Göker, Fikret ‹lhan,Tijen ‹naltong, Cüneyt Karalo¤lu, Türkan Kipmen, FatmaOkyay, Aynur Özet, Lale Sars›lmaz, Fatofl fiirin, ‹nciTahsin, Ayfle Tunçay and Nazl› Tural, and thanks to allwhom I could not mention here. Last but not least I amgrateful to Josephine Powell, Hew Prendergast and Prof.Adil Güner for their critiques of and corrections to themanuscript.
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