Volume 19, Issue 4 (12-2025)
مرتع 2025, 19(4): 387-404 |
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Omidi nowbijar M, Barani H, Forouzeh M R, Abedi sarvestani A. A study of the indigenous knowledge of edible rangeland and forest plants among traditional livestock farmers in eastern Gilan. مرتع 2025; 19 (4) :387-404
URL: http://rangelandsrm.ir/article-1-1315-en.html
URL: http://rangelandsrm.ir/article-1-1315-en.html
Department of Rangeland Management, Faculty of Range and Watershed Management, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan
Abstract: (268 Views)
Background and Objective: Indigenous knowledge held by each tribe constitutes an important form of cultural capital preserved in collective memory. A key component of this knowledge is the understanding local communities possess regarding edible rangeland and forest plants and the traditional methods used to prepare food from them. Local foods generally exert minimal environmental impact and, in addition to contributing to food security, represent a vital resource for gastronomic tourism. Documenting indigenous knowledge is therefore essential. Accordingly, the objective of this study was to collect and record this valuable body of knowledge related to local foods derived from edible rangeland and forest plants.
Methodology: This research adopted an ethnographic approach, employing participatory observation and semi-structured interviews with 90 participants from 18 villages. Snowball sampling was used to identify key informants among rural livestock households, including settled livestock farmers with a nomadic background, as well as semi-nomadic and pastoral communities in Gilan Province. The main interview questions focused on local plant names, the specific plant parts used, geographical distribution, harvesting periods, and plant growth forms. In addition, information on local food names, preparation methods, and patterns of use was collected through interviews and participatory observation. Data collection continued until theoretical saturation was reached. Field notes and open coding were used for qualitative data extraction, while quantitative analysis involved calculating citation frequency indices. The findings were analyzed using documentary methods and validated through consultation of reliable Persian and Latin references. Ultimately, the study documents indigenous knowledge related to local foods prepared from edible rangeland and forest plants in Gilan Province.
Results: A total of 35 plant species belonging to 18 botanical families were identified as being used in the preparation of local foods. Among these, the Rosaceae, Lamiaceae, and Apiaceae families were the most frequently utilized. Leaves and fruits were the most commonly used plant parts. In terms of growth forms, herbaceous species accounted for 46%, trees for 43%, and shrubs for 11% of the recorded species. In forest ecosystems, wild sour plum (Prunus divaricata) with 85 citations, wild pear (Pyrus hyrcana Fedorov) with 76 citations, wild sour pomegranate (Punica granatum L.) with 73 citations, fig (Ficus carica) with 70 citations, and Caspian raspberry (Rubus hyrcanus) with 70 citations were the most frequently mentioned species. In rangeland areas, common mint (Mentha spicata) with 86 citations, creeping woodsorrel (Oxalis corniculata) with 84 citations, sky-blue eryngo (Eryngium caeruleum) with 80 citations, and pennyroyal (Mentha pulegium) with 70 citations were the most commonly used species. These plants were incorporated into a variety of traditional dishes, including different types of Nargesi, rice-based dishes, stews, soups, bread, and seasonings. The most common forms of use were raw and fresh consumption, as well as use as spices and flavorings. Food preference was expressed in two main forms: local household consumption and tourism-related consumption, including prepared foods and souvenirs. From the perspective of local communities, the most popular foods associated with gastronomic tourism include Delâr, Xulfǝ nun, Valaš or Buluš morabâ, Anâr rb, Arbǝ dušu, Konus o, and Siya mazgi panir.
Conclusion: Local foods derived from rangeland and forest plants encompass a broad spectrum of values, ranging from cultural heritage to ecological knowledge. Reviving and promoting these foods provides a suitable pathway for enhancing regional food security by considering accessibility, affordability, nutritional value, and environmental compatibility. Moreover, as attractions within gastronomic tourism, these foods offer significant potential for sustainable rural development across social, cultural, and economic dimensions.
Methodology: This research adopted an ethnographic approach, employing participatory observation and semi-structured interviews with 90 participants from 18 villages. Snowball sampling was used to identify key informants among rural livestock households, including settled livestock farmers with a nomadic background, as well as semi-nomadic and pastoral communities in Gilan Province. The main interview questions focused on local plant names, the specific plant parts used, geographical distribution, harvesting periods, and plant growth forms. In addition, information on local food names, preparation methods, and patterns of use was collected through interviews and participatory observation. Data collection continued until theoretical saturation was reached. Field notes and open coding were used for qualitative data extraction, while quantitative analysis involved calculating citation frequency indices. The findings were analyzed using documentary methods and validated through consultation of reliable Persian and Latin references. Ultimately, the study documents indigenous knowledge related to local foods prepared from edible rangeland and forest plants in Gilan Province.
Results: A total of 35 plant species belonging to 18 botanical families were identified as being used in the preparation of local foods. Among these, the Rosaceae, Lamiaceae, and Apiaceae families were the most frequently utilized. Leaves and fruits were the most commonly used plant parts. In terms of growth forms, herbaceous species accounted for 46%, trees for 43%, and shrubs for 11% of the recorded species. In forest ecosystems, wild sour plum (Prunus divaricata) with 85 citations, wild pear (Pyrus hyrcana Fedorov) with 76 citations, wild sour pomegranate (Punica granatum L.) with 73 citations, fig (Ficus carica) with 70 citations, and Caspian raspberry (Rubus hyrcanus) with 70 citations were the most frequently mentioned species. In rangeland areas, common mint (Mentha spicata) with 86 citations, creeping woodsorrel (Oxalis corniculata) with 84 citations, sky-blue eryngo (Eryngium caeruleum) with 80 citations, and pennyroyal (Mentha pulegium) with 70 citations were the most commonly used species. These plants were incorporated into a variety of traditional dishes, including different types of Nargesi, rice-based dishes, stews, soups, bread, and seasonings. The most common forms of use were raw and fresh consumption, as well as use as spices and flavorings. Food preference was expressed in two main forms: local household consumption and tourism-related consumption, including prepared foods and souvenirs. From the perspective of local communities, the most popular foods associated with gastronomic tourism include Delâr, Xulfǝ nun, Valaš or Buluš morabâ, Anâr rb, Arbǝ dušu, Konus o, and Siya mazgi panir.
Conclusion: Local foods derived from rangeland and forest plants encompass a broad spectrum of values, ranging from cultural heritage to ecological knowledge. Reviving and promoting these foods provides a suitable pathway for enhancing regional food security by considering accessibility, affordability, nutritional value, and environmental compatibility. Moreover, as attractions within gastronomic tourism, these foods offer significant potential for sustainable rural development across social, cultural, and economic dimensions.
Type of Study: Research |
Subject:
Special
Received: 2025/04/12 | Accepted: 2025/08/25 | Published: 2025/12/1
Received: 2025/04/12 | Accepted: 2025/08/25 | Published: 2025/12/1
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