Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Area
2.2. Fieldwork, Data Collection and Data Analysis
3. Results
3.1. Pre-Conflict vs. During-Conflict Use of Wild Food Plants
3.2. Perceptions of Local People towards Wild Food Plants Pre and during the Conflict
3.3. Diversity of the Wild Food Plants
3.4. Most Common Wild Plant-Based Dishes
3.4.1. Sleeq
3.4.2. Zaatar
3.4.3. Louf Soup
3.4.4. Shabshuleh
4. Discussion
4.1. Emergency Behavioral Reaction: Reliance Increase on Wild Food Plants during the Conflict
4.2. Comparison of the Reported Wild Plant Diversity with Other Regions and Cultural Importance of Some Reported Species
4.3. Nutritive Value of the Most Quested Species
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Botanical Family | Latin Name (Voucher Specimen Code) | Local Name(s) | Part Used | Mode of Preparation and Consumption | Relative Frequency of Citation (N 1 = 50) |
---|---|---|---|---|---|
Amaranthaceae | Amaranthus retroflexus L. (NC 2) | Qttaifeh | Young aerial part | Steamed with other WFPs (Sleeq); fried with eggs. | 0.16 |
Beta vulgaris L. (NC) | Selqbarri | Young aerial part | Boiled | 0.1 | |
Chenopodium bonus-henricus L. (NC) | Sabanekh barri | Leaves | Boiled | 0.08 | |
Amaryllidaceae | Allium ampeloprasum L. (Sulaiman 27) | Kerrat,Twaimeh | Young aerial part and bulb | Fresh; steamed with Sleeq; fried with eggs, or with minced meat. | 0.96 |
Anacardiaceae | Pistacia atlantica Desf. (NC) | Betem | Leaves and fruits | Spice: leaves are added specifically to the traditional soup Qishq (it also serves as a preserver); fruits are added to Zaatar. | 0.36 |
Pistacia terebinthus L. (Sulaiman 3) | Betem | Leaves and fruits | Spice: leaves are added specifically to the traditional soup Qishq (it also serves as a preserver); fruits are added to Zaatar. | 0.36 | |
Rhus coriaria L. (Sulaiman 14) | Summaq | Fruits | Spice added to: salads, Zaatar, boiled potato, and to the traditional soup Louf (A. maculatum) | 0.98 | |
Apiaceae | Ammi majus L. | Khelleh | Inflorescence | Added to yerba mate (to substitute an amount of yerba mate) [20]. | 0.06 |
Apium nodiflorum (L.) Lag. (NC) | Qarrah | Young aerial part | Appetizer | 0.44 | |
Eryngium creticum Lam. (Sulaiman 11) | Qersanneh | Young aerial part | Salad; steamed with Sleeq. | 0.98 | |
Foeniculum vulgare Mill. (Sulaiman 37) | Shamra | Aerial part | Spice added to Zaatar and soups; fried with: eggs/ meat/potato or A. ampeloprasum. | 0.4 | |
Scandix pecten-veneris L. (Sulaiman 20) | Hertmanneh | Young aerial part | Steamed with Sleeq. | 0.84 | |
Araceae | Arum maculatum L. (Sulaiman 31) | Louf | Young aerial part | Soup: boiled with R. acetosa, R. coriaria, bulgur (cracked, parboiled groats of Triticum durum Desf.), and olive oil. | 0.66 |
Asparagaceae | Asparagus acutifolius L. (Sulaiman 30) | Halyoun | Shoots | Fried with eggs; salads; steam frying. | 0.58 |
Boraginaceae | Anchusa strigosa Banks and Sol. (Sulaiman 46) | Balasoun | Young aerial part and underground stem | Fried; steamed with olive oil, and garlic or onion. | 0.82 |
Brassicaceae | Lepidium ruderale L. (NC) | Reshadbarri | Young aerial part | Appetizer | 0.48 |
Nasturtium officinale R.Br. (NC) | Jarjeer | Young aerial part | Appetizer | 0.78 | |
Sinapis arvensis L. (Sulaiman 18) | Fejjaileh | Young aerial part | Steamed with Sleeq; boiled, and then olive oil and lemon are added; fried with eggs. | 0.22 | |
Campanulaceae | Michauxia campanuloides L’Hér. (NC) | Qarfawn | Young aerial part, root | Steamed with Sleeq; steamed with onion and carrot. | 0.16 |
Caryophyllaceae | Silene dioica (L.) Clairv. (Sulaiman 32) | Lbasalqetah | Young aerial part | Steamed with Sleeq. | 0.2 |
Compositae | Centaurea calcitrapa L. (Sulaiman 4) | Qellaibeh,Dardar | Young aerial part | Steamed with Sleeq. | 0.18 |
Cichorium intybus L. (Sulaiman 43) | Hendbeh | Young aerial part | Shabshuleh: boiled, then olive oil and lemon juice and garlic are added; steamed with Sleeq. | 0.98 | |
Cirsium vulgare (Savi) Ten. (Sulaiman 8) | Qessitah | Leaves midrib and underground stem | Steamed with Sleeq; steamed with chickpea. | 0.88 | |
Crepis sancta (L.) Bornm. (NC) | Del’aalhelou,Qersalhelou | Young aerial part | Steamed with Sleeq. | 0.08 | |
Crepis vesicaria L. (Sulaiman 45) | Harbsees | Young aerial part | Steamed with Sleeq. | 0.36 | |
Cynara syriaca Boiss. (NC) | Ardishouki barri,Kharshouf | Inflorescence | Steamed with minced meat. | 0.1 | |
Gundelia tournefortii L. (Sulaiman 19) | Salbeen | Leaves midrib and underground stem | Steamed with chickpea and olive oil; steamed with onion and olive oil; steamed with minced meat; cooked with rice. | 0.86 | |
Helminthotheca echioides (L.) Holub (Sulaiman 44) | Khishan | Young aerial part | Steamed with Sleeq. | 0.28 | |
Leontodon hispidus L. (Sulaiman 16) | Sliqaloud | Young aerial part | Steamed with Sleeq. | 0.28 | |
Matricaria chamomilla L. (NC) | Babounej | Flowers | Tea; added to yerba mate. | 0.08 | |
Notobasis syriaca (L.) Cass. (NC) | Shokaljamal,Kherfesh,Qailouh,Shoukalqed | Leaves midrib | Steamed with onion and olive oil; boiled then steamed with minced meat. | 0.12 | |
Silybum marianum (L.) Gaertn. (Sulaiman 48) | Labboun | Leaves midrib and underground stem | Steamed with onion and olive oil; steamed with Sleeq; steamed with chickpea and olive oil, steamed with minced meat and then mixed with yogurt. | 0.34 | |
Sonchus oleraceus (L.) L. (NC) | Khesaiseh, Asat alraa’I, Elk alghazal | Young aerial part | Steamed with Sleeq. | 0.18 | |
Tragopogon pratensis L. (Sulaiman 9) | Daqenalshaikh,Daqenalkhouri | Young aerial part | Steamed with Sleeq. | 0.1 | |
Cucurbitaceae | Bryonia cretica L. (Sulaiman 36) | Atairisheh | Leaves | Fried with eggs. | 0.36 |
Geraniaceae | Erodium acaule (L.) Bech. and Thell. (Sulaiman 10) | Mssaikeh | Young aerial part | Steamed with Sleeq. | 0.48 |
Lamiaceae | Mentha piperita L. (NC) | Nana’abarri | Leaves and shoots | Appetizer; salads; tea. | 0.08 |
Micromeria myrtifolia Boiss. and Hohen. (Sulaiman 29) | Zoufa | Aerial part | Tea; added to yerba mate. | 0.98 | |
Origanum syriacum L. (Sulaiman 24) | Zauba’ | Leaves | Main ingredient of Zaatar (dried and grinded and then R. coriaria and sesame are added); condiment with salad and strained yogurt; added to yerba mate. | 1 | |
Salvia officinalis L. (NC) | Quaisineh,Qasa’een, Mariamiah | Leaves | Added to yerba mate. | 0.06 | |
Teucrium procerum Boiss. and Blanche. (NC) | Qentariah | Aerial part | Added to yerba mate. | 0.12 | |
Thymus vulgaris L. (Sulaiman 25) | Za’atarbarri | Leaves | Fresh as a condiment for salads; dried and grinded as spices for the traditional cheese Shanklish; added to Zaatar. | 0.72 | |
Ziziphora sp. (NC) | Qernaieh | Young aerial part | Steamed with Sleeq; added to yerba mate. | 0.1 | |
Lauraceae | Laurus nobilis L. (Sulaiman 33) | Ghar | Leaves | Flavoring of meat. | 0.2 |
Fabaceae | Cercis siliquastrum L. (Sulaiman 40) | Shajreeq | Flowers | Snack | 0.12 |
Melilotus officinalis (L.) Pall. (Sulaiman 47) | Handkouq | Young aerial part | Steamed with Sleeq. | 0.12 | |
Lathyrus sativus L. (NC) | Jelbaneh | Fruits | Snack | 0.06 | |
Trifolium pratense L. (Sulaiman 35) | Neffleh | Flowers | Added to yerba mate. | 0.06 | |
Trigonella foenum-graecum L. (Sulaiman 41) | Helbeh | Fruits | Added to yerba mate. | 0.28 | |
Malvaceae | Corchorus olitorius L. (NC) | Mlokhiah | Leaves | Soup: with meat, oil, and lemon added on taste. | 0.08 |
Malva sylvestris L. (Sulaiman 23) | Khebbaizeh | Young aerial part | Marshusheh: steamed with onion, olive oil and a bit of bulgur). | 0.84 | |
Myrtaceae | Myrtus communis L. (Sulaiman 7) | Hinblas | Fruits | Snack | 0.14 |
Plantaginaceae | Plantago lanceolata L. (NC) | Lsanalhamal | Young aerial part | Steamed with Sleeq. | 0.1 |
Polygonaceae | Rumex acetosa L. (Sulaiman 38) | Hmmaidah | Young aerial part | Steamed with Sleeq; boiled as a soup with A. maculatum; rice stuffing; salad. | 0.74 |
Portulacaceae | Portulaca oleracea L. (NC) | Beqailehbarriah | Young aerial part | Salad | 0.28 |
Primulaceae | Cyclamen libanoticum Hildebr. (NC) | Doghnain | Leaves | Rice stuffing | 0.4 |
Cyclamen persicum Mill. (Sulaiman 15) | Doghnain | Leaves | Rice stuffing | 0.4 | |
Ranunculaceae | Anemone coronaria L. (Sulaiman 1) | Shaqaeqalnoa’man | Young aerial part | Steamed with Sleeq. | 0.4 |
Ficaria verna Huds. (Sulaiman 34) | Mghayriqah | Young aerial part | Steamed with Sleeq. | 0.06 | |
Rosaceae | Crataegus azarolus L. (NC) | Za’arour asfar | Fruits, Flowers | Snack | 0.38 |
Crataegus monogyna Jacq. (Sulaiman 5) | Za’arour ahmar | Fruits, Flowers | Snack | 0.38 | |
Pyrus syriaca Boiss. (Sulaiman 13) | Mrabbarri | Fruits | Fruit | 0.08 | |
Rubus sanctus Schreb. (Sulaiman 6) | Dees | Fruits | Snack | 0.08 | |
Urticaceae | Urtica dioica L. (NC) | Qerras | Young aerial part | Steamed with Sleeq. | 0.12 |
Species Name | Part Used | Main Nutritional Benefits |
---|---|---|
Origanum syriacum | Leaves | Antioxidant [52]. |
Rhus coriaria | Fruits | Good source of phenolics, anthocyanins, organic acids (e.g., malic acid, citric acid and ascorbic acid) and carbohydrates [44]. |
Eryngium creticum | Young aerial part | Rich in antioxidant [49]. |
Cichorium intybus | Young aerial part | Rich in K, P, and vitamin C. It has anti-inflammatory and anti-diabetic activity [45]. |
Allium ampeloprasum | Young aerial part and bulb | Good source of fiber and zinc [48]. |
Gundelia tournefortii | Leaves midrib and underground stem | Good source for minerals K, Ca, P, Na, Fe, Mg, and Zn; as well as in vitamin E [50]. |
Scandix pecten-veneris | Young aerial part | Highly rich in Fe; a significant source of Zn [53]. |
Malva sylvestris | Young aerial part | Rich in Ca, Mg, and K [51]. |
Nasturtium officinale | Young aerial part | A good source of K and Fe [53]. |
Rumex acetosa | Young aerial part | Rich in proteins [47,54]. |
Thymus vulgaris | Leaves | Has antioxidative, anti-inflammatory, antibacterial and antifungal activity [46]. |
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Sulaiman, N.; Pieroni, A.; Sõukand, R.; Polesny, Z. Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria. Foods 2022, 11, 177. https://doi.org/10.3390/foods11020177
Sulaiman N, Pieroni A, Sõukand R, Polesny Z. Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria. Foods. 2022; 11(2):177. https://doi.org/10.3390/foods11020177
Chicago/Turabian StyleSulaiman, Naji, Andrea Pieroni, Renata Sõukand, and Zbynek Polesny. 2022. "Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria" Foods 11, no. 2: 177. https://doi.org/10.3390/foods11020177
APA StyleSulaiman, N., Pieroni, A., Sõukand, R., & Polesny, Z. (2022). Food Behavior in Emergency Time: Wild Plant Use for Human Nutrition during the Conflict in Syria. Foods, 11(2), 177. https://doi.org/10.3390/foods11020177