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Abstract
In Jordan, large numbers of wild edible plants are widely distributed throughout the country and consumed in various ways. In this study 56 wild edible plants used in local meals were surveyed to determine the plant parts used, the detailed methods of their preparation and preservation as well as their uses. The study showed that the plants used are either eaten raw, cooked by boiling in water, frying in fat or baking to be served as dishes such as stew, turnovers, stuffed and rolled vegetable foods or as cold or hot drinks for certain occasions and seasons. The study also showed that some of these plants are preserved by sun drying to be used out of season for cooking in main dishes, or as spices and appetizers.
