Abstract
This study aimed to show how the importance of edible wild plants regards not only a question of uses linked to folk traditions but also their value in human nutrition. Data on the use of 50 species were collected through informed consent semi-structured interviews with local informants. They were eaten raw in salads (43%), boiled (35%), as ravioli filling (10%), fried without or with eggs (8%) and in vegetable soup (4%). Furthermore, the nutraceutical analysis centred on four of the commonly used wild edible plants demonstrates how these species contain many of the so-called minor nutrients, such as antioxidising vitamins and polyphenols, which were highest in Sanguisorba minor L.
Acknowledgements
The authors would like to thank the Fondazione Cassa di Risparmio of Perugia for making this research possible.