Journal of Rangeland

Extended Abstract
Background and Objective: Indigenous knowledge of each tribe is part of the capital recorded in collective memory, and one of its important parts is the knowledge of local communities about edible rangeland and forest plants and how to cook food using them. Local foods have a low destructive effect on the environment and, while providing food security, are considered a vital resource in gastronomic tourism. Recording indigenous knowledge is a necessity, and in this regard, the aim of this research is to collect this valuable treasure.
Materials and Methods: This study employs an ethnographic approach, utilizing direct participatory observation and semi-structured interviews with 90 individuals from 18 villages. Snowball sampling was implemented to identify informants from rural livestock households, including livestock farmers with a history of nomadic practices who are currently settled, as well as semi-nomadic and herding communities in Gilan Province. The primary inquiries focused on the local nomenclature, the specific plant organs utilized, geographical distribution, collection timing, and the vegetative forms of each plant. Additionally, through interviews and participatory observation, information regarding names, cooking methods and the uses of local foods among rural livestock farmers was gathered. Data collection on each topic continued until theoretical saturation was achieved. Field notes and open coding techniques were employed for data extraction, while quantitative data analysis was conducted by calculating the frequency of citation indices. The results were analyzed through documentary methods and referenced reliable Persian and Latin sources. Ultimately, the study reports on indigenous knowledge concerning local foods derived from edible rangeland and forest plants in Gilan Province.
Results: In this study, 35 plant species belonging to 18 plant families were identified in the preparation of local food. Among the edible species, the Rosaceae, Lamiaceae, and Apiaceae families were the most commonly used. Among the plant organs utilized, the most common were leaves and fruits, with herbaceous species at 46%, trees at 43%, and shrubs at 11% being the most used vegetative forms, respectively. In the study area, plants such as wild sour plum )Prunus divaricate) with 85 occurrences, wild pear (Pyrus hyrcana Fedor) with 76 occurrences, wild sour pomegranate) Punica granatum L ( with 73 occurrences, fig) Ficus carica(, 70 occurrences and Caspian raspberry (Rubus hyrcanus) with 70 occurrences were recorded at the highest frequency in the forest plants section. In the rangeland, common mint (Mentha spicata) with 86 occurrences, creeping woodsorrel (Oxalis corniculata) with 84 occurrences, sky-blue eryngo (Eryngium caeruleum) with 80 occurrences, and pennyroyal (Mentha pulegium) with 70 occurrences were recorded at the highest frequency and were used in the preparation of various types of Nargesi, rice dish, stews, soups, bread, and seasonings. Additionally, the most common ways of using edible plants in food include raw and fresh, spices, and seasonings. The level of preference for food comprises two parts: local consumption and tourism consumption in the form of food and souvenirs. The most popular local foods in gastronomic tourism, from the perspective of the local community, include Delâr, Xulfǝ nun, Valaš or Buluš morabâ, Anâr rb, Arbǝ dušu, Konus o, and Siya mazgi panir.
Conclusion: Local food from rangeland and forest plants encompasses a wide range, from cultural significance to knowledge about the environment. The revival of these foods provides a suitable platform for ensuring food security in each region, taking into account accessibility, affordability, nutritional properties, and compatibility with environmental conditions. As an attraction in the form of gastronomic tourism, they offer a valuable opportunity for sustainable rural development across social, cultural, and economic dimensions.