The Importance of Being Diverse: The Idiosyncratic Ethnobotany of the Reka Albanian Diaspora in North Macedonia

Cultural diversity and biodiversity are strongly intertwined through the ways in which local human communities have understood, categorized, perceived, and used nature and species for centuries. Folk nomenclature and uses of wild plants in particular are strongly linked to specific ethno-diversities and have often been considered as cultural markers. In the current study, through thirty-one interviews with elderly villagers, the ethnobotany of five Albanian villages in North Macedonia was recorded, as these villages are inhabited by descendants of Reka Albanians, whose peculiar dialect and customs have been the subject in the past of some linguistic, historical, and ethnographic works. A few folk names and utilizations of commonly used species (such as Rumex, Urtica, Tilia, Crocus, and Hypericum spp.), as well as the traditional customs of collecting tree cambium during the spring and ritually adorning home doors with Cornus mas and Salix spp. branches on St. George’s Day, partially overlap Macedonian/Bulgarian folklore, and, to a minor extent, data previously collected in NE Albania and South Kosovo. Nevertheless, some archaic uses (such as the consumption of Crocus corms) remain very idiosyncratic. While the origin of the Reka Albanians and the exact historical reasons for their peculiar ethnobotany practices cannot be exactly established, the data showed that this cultural group living at the cultural edge between the Albanian and South Balkan Slavic realms has maintained its diversity until the present. Its uniqueness should be valorized and celebrated.

Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

Background

Fermented foods are staples of the human diet and fermentation process has been used by humans for thousands of years. The preparation of fermented foods was performed in the past without knowledge of the role of microorganisms involved. Nowadays, fermented foods, due to their proclaimed health benefits for consumers, are becoming increasingly popular. Our study was constructed to provide data on awareness and use of fermented foods among people in North-eastern Slovenia.

Methods

The cross-sectional study included 349 individuals (16–89 years of age). An online survey was designed to assess the participants' knowledge of fermentation, fermented foods, the consumption of fermented foods and awareness of the health benefits. Data were collected from March to June 2021 and analyzed using IBM SPSS 27.0.

Results

Compared with the youngest participants (< 21 years) knowledge of fermentation was higher in older individuals (p < 0.001). More than a half of the participants recognized the role of lactic acid bacteria and yeasts in fermentation process, however, only 18.3% of participants were aware of the role of the molds. Only 25.9% of the participants have become acquainted with fermented foods at home and 62.2% of them were aware of health benefits of fermented foods, but mostly on gastrointestinal health and the immune system.

Conclusions

As people today live predominantly in urban areas and incline towards westernized foods, they often lack the knowledge of fermentation and awareness regarding the nutritional value of fermented foods and their preparation. Steps should be taken to educate younger generations regarding the health benefits of fermented foods especially considering that most of them expressed their interest in learning more about the process.

Scouting for Food Heritage for Achieving Sustainable Development: The Methodological Approach of the Atlas of the Ark of Taste

Over the last two decades, scholars and organizations across the world have carried out research projects and promoted dissemination tools aimed at promoting food and food-related elements embedded in local and traditional foodways. In this regard, the documentation of food and biocultural heritage has been seen as the starting point of processes directed toward their safeguarding and promotion. Drawing from this premise, the paper presents an original methodological approach, designed within the framework of the Ark of Taste project, to map, inventory, and document food and food-related resources to produce a comprehensive dissemination tool for the promotion of local food and biocultural heritage. To this end, the paper discusses the case study of the Atlas of the Ark of Taste in Tanzania, looking at the approach used, and the challenges faced, in undertaking field and desk activities aimed at inventorying Tanzanian food products and in the creating of the gastronomic atlas of this country. Drawing from this experience, the paper highlights the potentially crucial role that food and gastronomic inventories may have in achieving UN Sustainable Development Goals from a grassroots perspective. Acknowledging the limitations and possible unintended effects of these initiatives on the protection of food and biocultural resources, the authors recognize the promising role that these tools could have in fostering the achievement of environmental (SDGs 13, 14, 15) and social sustainability (SDGs 1, 2, 3, 10) objectives.

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of several cacti species. In the Meridional Central Plateau region of Mexico, where this study was conducted, it is mainly produced with fruits of Opuntia streptacantha; there, the producers perform spontaneous fermentation and/or fermentations through inoculums. Several factors can change the microbial community structure and dynamics through the fermentation process, but little attention has been directed to evaluate what type and extent of change the human practices have over the microbial communities. This study aims to assess the microbiota under spontaneous and inoculated fermentation techniques, the microorganisms present in the inoculums and containers, and the changes of microbiota during the process of producing colonche with different techniques. We used next-generation sequencing of the V3-V4 regions of the 16S rRNA gene and the ITS2, to characterize bacterial and fungal diversity associated with the different fermentation techniques. We identified 701 bacterial and 203 fungal amplicon sequence variants (ASVs) belonging to 173 bacterial and 187 fungal genera. The alpha and beta diversity analysis confirmed that both types of fermentation practices displayed differences in richness, diversity, and community structure. Richness of bacteria in spontaneous fermentation (0D = 136 ± 0.433) was higher than in the inoculated samples (0D = 128 ± 0.929), while fungal richness in the inoculated samples (0D = 32 ± 0.539) was higher than in spontaneous samples (0D = 19 ± 0.917). We identified bacterial groups like Lactobacillus, Leuconostoc, Pediococcus and the Saccharomyces yeast shared in ferments managed with different practices; these organisms are commonly related to the quality of the fermentation process. We identified that clay pots, where spontaneous fermentation is carried out, have an outstanding diversity of fungal and bacterial richness involved in fermentation, being valuable reservoirs of microorganisms for future fermentations. The inoculums displayed the lowest richness and diversity of bacterial and fungal communities suggesting unconscious selection on specific microbial consortia. The beta diversity analysis identified an overlap in microbial communities for both types of fermentation practices, which might reflect a shared composition of microorganisms occurring in the Opuntia streptacantha substrate. The variation in the spontaneous bacterial community is consistent with alpha diversity data, while fungal communities showed less differences among treatments, probably due to the high abundance and dominance of Saccharomyces. This information illustrates how traditional management guides selection and may drive changes in the microbial consortia to produce unique fermented beverages through specific fermentation practices. Although further studies are needed to analyze more specifically the advantages of each fermentation type over the quality of the product, our current analysis supports the role of traditional knowledge driving it and the relevance of plans for its conservation.

Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria

Wild food plants (WFPs) have been an important source of human nutrition since ancient times, and it particularly revives when conventional food is not available due to emergency situations, such as natural disasters and conflicts. The war in Syria has entered 10 years since it started in 2011, and it has caused the largest war-related crises since World War II. Nearly 60% of the Syrian population (12.4 million people) are food-insecure. WFPs are already culturally important in the region, and may be supplementing local diets during this conflict. Our study aimed to uncover the conflict’s effect on the use of WFPs and to know what species are consumed by local people during the current crisis. The fieldwork was carried out between March 2020 and March 2021 in the Tartus governorate located in the coastal region of Syria. Semi-structured interviews were conducted with 50 participants (26 women and 24 men) distributed in 26 villages along the study area. We recorded the vernacular names, uses, plant parts used, modes of preparation and consumption, change in WFP use before and during the conflict, and informants’ perceptions towards WFPs. We documented 75 wild food plant species used for food and drink. Almost two-thirds (64%) of informants reported an increase in their reliance on wild plants as a food source during the conflict. The species of Origanum syriacum, Rhus coriaria, Eryngium creticum, and Cichorium intybus were among the most quoted species by informants. Sleeq (steamed leafy vegetables), Zaatar (breakfast/dinner food), and Louf (soup) were the most popular wild plant-based dishes.

Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.

On pickles: biological and sociocultural links between fermented foods and the human gut microbiome

BACKGROUND

The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa.

METHODS

In this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews with eleven people and participated in a four-day craft fermentation workshop. We also collected 46 fermented food products and 46 stool samples from workshop participants eating those fermented foods.

RESULTS

We identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 amplicon sequence variants (ASVs) shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes.

CONCLUSIONS

By combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.

Wild Food Harvest, Food Security, and Biodiversity Conservation in Jamaica: A Case Study of the Millbank Farming Region

Harvesting wild food is an important coping strategy to deal with food insecurity in farming households across the Caribbean. The practice is tightly connected to the region's unique agrarian history, food heritage, traditional cuisine, and local knowledge of wild or semidomesticated plants. In Jamaica, small-scale farmers are the chief stewards of agrobiodiversity, and their food security and well-being are often dependent on wild food harvest. Yet, there is a paucity of empirical research on the relationship between wild food use, food security, and biodiversity conservation. In this paper, we use the knowledge and lived experience of rural farmers in a remote community (Millbank) at the edge of the Blue and John Crow Mountains National Park (BJMNP) to explore the relationship between wild food harvest and food insecurity within the context of protected area management. Specifically, we seek to (1) characterize different patterns of wild food harvest; (2) examine the relationship between food insecurity and wild food harvest, and (3) explore the implications of forest conservation measures for wild food harvest. Detailed interviews were conducted with 43 farmers to capture data on food insecurity, wild food collection, livelihood satisfaction, household characteristics, farming activities, livelihood strategies, and forest resource interaction. The Food Insecurity Experience Scale (FIES) was used to characterize food insecurity, while participatory techniques were used to develop indicators to assess the well-being of farmers. The results show strong evidence of a relationship between wild food harvest and food insecurity (p &lt; 0.001). Overall, the findings support the importance of wild foods to the well-being of rural households and provide empirical evidence for its inclusion in food security, poverty, and biodiversity conservation policies.

Traditional foodstuffs and household food security in a time of crisis

Traditional foodstuffs play an important role in household food security. No research has, however, attempted to examine traditional foodstuffs in light of disasters and crises. Such research can provide a useful outlook on how traditional foodstuffs can aid households in a situation of disrupted food supply. This outlook becomes relevant in view of future disastrous events that can undermine household food security, especially in poor disadvantaged communities. This study examined the role of traditional foodstuffs during a major crisis. The study adopted an ethnographic perspective and the method of semi-structured household interviews to explore how traditional foodstuffs were used by communities in the city of Mosul, Iraq, under the ISIS administration and during the liberation war (2016-2017). The study showcased the critical role of traditional foodstuffs in survival of local households. It highlighted the importance of cross-generational knowledge of traditional foodstuffs in community preparedness for disasters and crises. The study proposed to integrate traditional foodstuffs into governmental strategies on household food security in Iraq, and beyond. It suggested including traditional foodstuffs in the humanitarian food supply chains in the regions prone to disasters and crises. Future research should examine the prerequisites for such inclusion, especially from the viewpoint of societal and political acceptance of traditional foodstuffs and methods of their production.

Microbial redemption of "evil" days: a global appraisal to food security

Without refute, a sustainable global food security can only be achieved when all folks have physical, social and economic access to safe, nutritious, and sufficient supply of food to meet their dietary needs and food preferences for healthy life. To this end, quest to achieve this dream has been on course since 1970s as evident by the establishment of a committee on food security in 1975 by the UN World Food Conference to oversee and make developmental difference in food security. Interestingly, 2019 Global Hunger Index revealed transition in global hunger from serious to moderate with 31% decline in global hunger since 2000, and hence depicting enhanced food security. Despite this achievement, many countries are still battling with hunger and under-nutrition. Moreover, if the ''zero hunger'' goal envisaged by World Food Program is to be actualized by 2030, then it is crucial to pool efforts toward the provision of suggestive approach(es) for mitigating global hunger and under-nutrition while averting the "evils days" of food scarcity, starvation, food borne illnesses, wastage, malnutrition and death. On this note, microorganisms have revolutionized from the era of only being known as food spoilers and disease-causing agents to useful resources with the capability to improve food supply, food safety and food production through bio-preservation, bio-based production, bio-fertilization among others. Therefore, the exploration of microbes in redeeming the "evils" associated with food insecurity cannot but be appraised. To this end, this review proposes optimization of different microbial processes as food security enhancing agents.

Fermentation for tailoring the technological and health related functionality of food products

Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies. A literature review was undertaken and research articles, review papers and textbooks were searched in order to retrieve data regarding the dietary role, nutrient composition, health benefits and other relevant aspects of diverse ethnic LAFB and NAFB consumed by European populations. A variety of traditional LAFB and NAFB consumed in European regions, such as kefir, kvass, kombucha and hardaliye, are presented. Milk-based LAFB and NAFB are also available on the market, often characterised as 'functional' foods on the basis of their probiotic culture content. Future research should focus on elucidating the dietary role and nutritional value of traditional and 'functional' LAFB and NAFB, their potential health benefits and consumption trends in European countries. Such data will allow for LAFB and NAFB to be included in national food composition tables.

Traditional food uses of wild plants among the Gorani of South Kosovo

A food ethnobotanical field study was conducted among the Gorani of South Kosovo, a small ethnic minority group that speaks a South-Slavic language and lives in the south of the country. We conducted forty-one semi-structured interviews in ten villages of the Kosovar Gora mountainous area and found that seventy-nine wild botanical and mycological taxa represent the complex mosaic of the food cultural heritage in this population. A large portion of the wild food plant reports refer to fermented wild fruit-based beverages and herbal teas, while the role of wild vegetables is restricted. A comparison of these data with those previously collected among the Gorani living in nearby villages within the territory of Albania, who were separated in 1925 from their relatives living in present-day Kosovo, shows that approximately one third of the wild food plant reports are the same. This finding demonstrates the complex nature of Kosovar Gorani ethnobotany, which could indicate the permanence of possible "original" Gorani wild plant uses (mainly including wild fruits-based beverages), as well as elements of cultural adaptation to Serbian and Bosniak ethnobotanies (mainly including a few herbal teas and mushrooms).

Perceived reasons for changes in the use of wild food plants in Saaremaa, Estonia

Recent studies on the use of wild food plants have identified various reasons for their use and underlined their importance as an emergency food supply. This work analysed the content of narratives obtained as comments regarding the reasons for using or not using wild food plants mentioned during 48 semi-structured recorded interviews. The results show that past demand for the diversification of food experiences and taste was essential for the consumption of wild plants, while the present concern for the disappearance of wild food taxa familiar from childhood is one of the main reasons for decrease in their consumption. This indicates that people do not really feel that they need to use wild food plants anymore (except for the health benefits), and that they are concerned that their favourite plants are no longer available. The erosion of the practical use of wild food plants is also supported by the very small frequency in which the influence of teachings coming from outside the community was mentioned in discussions of both the past and present, and thus the loss of traditional uses is not really substituted by new uses acquired from elsewhere. Further research is needed to understand lay perceptions of the changes that have occurred in nature, society and the economy, in the context of their influence on the everyday use of wild food plants to appreciate the ways in which knowledge erosion takes place and to find means of retaining this basic knowledge within the society.

From economic survival to recreation: contemporary uses of wild food and medicine in rural Sweden, Ukraine and NW Russia

BACKGROUND

There are many ethnobotanical studies on the use of wild plants and mushrooms for food and medicinal treatment in Europe. However, there is a lack of comparative ethnobotanical research on the role of non-wood forest products (NWFPs) as wild food and medicine in local livelihoods in countries with different socio-economic conditions. The aim of this study was to compare the present use of wild food and medicine in three places representing different stages of socio-economic development in Europe. Specifically we explore which plant and fungi species people use for food and medicine in three selected rural regions of Sweden, Ukraine and the Russian Federation.

METHODS

We studied the current use of NWFPs for food and medicine in three rural areas that represent a gradient in economic development (as indicated by the World Bank), i.e., Småland high plain (south Sweden), Roztochya (western Ukraine), and Kortkeros (Komi Republic in North West Russia). All areas were characterised by (a) predominating rural residency, (b) high forest coverage, and (c) free access to NWFPs. A total of 205 in-depth semi-structured interviews were conducted with local residents in the three study areas. The collected NWFPs data included (1) the species that are used; (2) the amount harvested, (3) uses and practices (4) changes over time, (5) sources of knowledge regarding the use of NWFPs as wild food and medicine and (6) traditional recipes.

RESULTS

In Sweden 11 species of wild plant and fungi species were used as food, and no plant species were used for medicinal purposes. In Ukraine the present use of NWFPs included 26 wild foods and 60 medicinal species, while in Russia 36 food and 44 medicinal species were reported.

CONCLUSIONS

In the economically less developed rural areas of Ukraine and Russia, the use of NWFPs continues to be an important part of livelihoods, both as a source of income and for domestic use as food and medicine. In Sweden the collection of wild food has become mainly a recreational activity and the use of medicinal plants is no longer prevalent among our respondents. This leads us to suggest that the consumption of wild food and medicine is influenced by the socio-economic situation in a country.

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe

ETHNOPHARMACOLOGICAL RELEVANCE

Fermented food and beverages represent an important part of the worldwide foodscape, medicinal food domain and domestic strategies of health care, yet relevant traditional knowledge in Europe is poorly documented.

METHODS

Review of primary ethnographic literature, archival sources and a few ad-hoc ethnobotanical field studies in seven selected Eastern European countries (Albania, Belarus, Bulgaria, Estonia, Hungary, Kosovo, and Poland) were conducted.

RESULTS

Current or recently abandoned uses of 116 botanical taxa, belonging to 37 families in fermented food or medicinal food products were recorded. These findings demonstrate a rich bio-cultural diversity of use, and also a clear prevalence of the use of fruits of the tannin- and phenolic-rich Rosaceae species in alcoholic, lactic- and acetic acid fermented preparations. In the considered countries, fermentation still plays (or has played until recent years) a crucial role in folk cuisines and this heritage requires urgent and in-depth evaluation.

DISCUSSION

Future studies should be aimed at further documenting and also bio-evaluating the ingredients and processes involved in the preparation of homemade fermented products, as this can be used to support local, community-based development efforts to foster food security, food sovereignty, and small-scale local food-based economies.

A cross-cultural comparison of folk plant uses among Albanians, Bosniaks, Gorani and Turks living in south Kosovo

Background

Kosovo represents a unique hotspot of biological and cultural diversity in Europe, which allows for interesting cross-cultural ethnobotanical studies. The aims of this study were twofold: 1) to document the state of traditional knowledge related to local (esp. wild) plant uses for food, medicine, and handicrafts in south Kosovo; and 2) to examine how communities of different ethnic groups in the region (Albanians, Bosniaks/Gorani, and Turks) relate to and value wild botanical taxa in their ecosystem.

Methods

Field research was conducted in 10 villages belonging to the Prizren municipality and 4 villages belonging to the Dragash municipality, located in the Sharr Mountains in the southern part of Kosovo. Snowball sampling techniques were used to recruit 139 elderly informants (61 Albanians, 32 Bosniaks/Gorani and 46 Turks), for participation in semi-structured interviews regarding the use of the local flora for medicinal, food, and handicraft purposes.

Results

Overall, we recorded the local uses of 114 species were used for medicinal purposes, 29 for food (wild food plants), and 20 in handicraft activities. The most important species used for medicinal purposes were Achillea millefolium L., Sambucus nigra L., Urtica dioica L., Tilia platyphyllos Scop. Hypericum perforatum L., Chamomilla recutita (L.) Rauschert, Thymus serpyllum L. and Vaccinium myrtillus L. Chamomilla recutita was the most highly valued of these species across the populations surveyed. Out of 114 taxa used for medicinal purposes, only 44 species are also included in the European Pharmacopoeia. The predominantly quoted botanical families were Rosaceae, Asteraceae, and Lamiaceae. Comparison of the data recorded among the Albanian, Bosniak/Gorani, and Turkish communities indicated a less herbophilic attitude of the Albanian populations, while most quoted taxa were quoted by all three communities, thus suggesting a hybrid character of the Kosovar plant knowledge.

Conclusion

Cross-cultural ethnobiological studies are crucial in the Balkans not only for proposing ways of using plant natural resources, which could be exploited in sustainable local development projects (e.g. focusing on eco-tourism and small-scale trade of medicinal herbs, food niche and handicrafts products), but also for fostering collaboration and reconciliation among diverse ethnic and religious communities.

Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans

Background

Sarma - cooked leaves rolled around a filling made from rice and/or minced meat, possibly vegetables and seasoning plants – represents one of the most widespread feasting dishes of the Middle Eastern and South-Eastern European cuisines. Although cabbage and grape vine sarma is well-known worldwide, the use of alternative plant leaves remains largely unexplored. The aim of this research was to document all of the botanical taxa whose leaves are used for preparing sarma in the folk cuisines of Turkey and the Balkans.

Methods

Field studies were conducted during broader ethnobotanical surveys, as well as during ad-hoc investigations between the years 2011 and 2014 that included diverse rural communities in Croatia, Bosnia and Herzegovina, Serbia, Kosovo, Albania, Macedonia, Bulgaria, Romania, and Turkey. Primary ethnobotanical and folkloric literatures in each country were also considered.

Results

Eighty-seven botanical taxa, mainly wild, belonging to 50 genera and 27 families, were found to represent the bio-cultural heritage of sarma in Turkey and the Balkans. The greatest plant biodiversity in sarma was found in Turkey and, to less extent, in Bulgaria and Romania.

The most commonly used leaves for preparing sarma were those of cabbage (both fresh and lacto-fermented), grape vine, beet, dock, sorrel, horseradish, lime tree, bean, and spinach. In a few cases, the leaves of endemic species (Centaurea haradjianii, Rumex gracilescens, and R. olympicus in Turkey) were recorded.

Other uncommon sarma preparations were based on lightly toxic taxa, such as potato leaves in NE Albania, leaves of Arum, Convolvulus, and Smilax species in Turkey, of Phytolacca americana in Macedonia, and of Tussilago farfara in diverse countries. Moreover, the use of leaves of the introduced species Reynoutria japonica in Romania, Colocasia esculenta in Turkey, and Phytolacca americana in Macedonia shows the dynamic nature of folk cuisines.

Conclusion

The rich ethnobotanical diversity of sarma confirms the urgent need to record folk culinary plant knowledge. The results presented here can be implemented into initiatives aimed at re-evaluating folk cuisines and niche food markets based on local neglected ingredients, and possibly also to foster trajectories of the avant-garde cuisines inspired by ethnobotanical knowledge.

A reservoir of ethnobotanical knowledge informs resilient food security and health strategies in the Balkans

While all peoples are nested in their environments, their decisions and actions are mediated by culturally constructed values, beliefs and priorities. Ethnobotanical methods can show how different ethnic groups living within the same geographic landscape interact with environmental resources. Here, we explore the impact of culture on ethnobotanical knowledge, and practice on local food security and human health. Gora, a mountainous territory of northeastern Albania, is home to two culturally and linguistically distinct peoples: Gorani and Albanians. We investigated the divergences and convergences of ethnobotanical strategies among the groups with respect to the use of 104 plant species. Local knowledge modulated by cultural history has moulded these peoples' use of their natural environment, fostering resilience during periods of food insecurity.