Wild Plants Potentially Used in Human Food in the Protected Area "Sierra Grande de Hornachos" of Extremadura (Spain)

José Blanco-Salas, Lorena Gutiérrez-García, Juana Labrador-Moreno and Trinidad Ruiz-Téllez
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José Blanco-Salas: Department of Vegetal Biology, Ecology and Earth Science, University of Extremadura, 06071 Badajoz, Spain
Lorena Gutiérrez-García: Department of Vegetal Biology, Ecology and Earth Science, University of Extremadura, 06071 Badajoz, Spain
Juana Labrador-Moreno: Department of Vegetal Biology, Ecology and Earth Science, University of Extremadura, 06071 Badajoz, Spain
Trinidad Ruiz-Téllez: Department of Vegetal Biology, Ecology and Earth Science, University of Extremadura, 06071 Badajoz, Spain

Sustainability, 2019, vol. 11, issue 2, 1-19

Abstract: Natura 2000 is a network of protected spaces where the use of natural resources is regulated through the Habitat Directive of the European Union. It is essential for the conservation of biodiversity in Europe, but its social perception must be improved. We present this work as a demonstration case of the potentialities of one of these protected areas in the southwest (SW) Iberian Peninsula. We show an overview of the catalog of native wild plants of the place, which have nutritional and edible properties, having been used in human food by the peasant local population over the last century, and whose consumption trend is being implemented in Europe mainly through the haute cuisine and ecotourism sectors. What is offered here is a study of the case of what kind of positive contribution systematized botanical or ethnobotanical scientific knowledge can make toward encouraging innovative and sustainable rural development initiatives. A total of 145 wild plants that are potentially useful for leading tourism and consumers toward haute cuisine, new gastronomy, enviromentally-friendly recipes, and Natura 2000 Conservation are retrieved. The methodology used for our proposal is based on recent proposals of food product development and Basque Culinary Center initiatives.

Keywords: local foods; bioactive components; traditional recipes; traditional dietary patterns; edible plants; Mediterranean; innovative gastronomy (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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