SOME HERB CONSUMED AS VEGETABLES IN SİİRT REGION

Abstract

Siirt province is rich in edible herbs. In Siirt province, where there is plenty of rain in winter and spring season, the food culture consisting of edible herbs is rich. Various types of edible herbs, from Arum maculatum to Gundelia tournefortii, from cheese grass to nettle grass, are collected in season and consumed both raw and cooked or in brine. Herbs collected in a completely natural environment, far away from various processing techniques and human interventions, but which we can find and consume in the season and most importantly are not cultivated and used for the purpose of vegetables, is the subject of our study. Many of these herbscan be found in other regions. These herbs, which are called natural vegetables, are among the foods that meet our daily food requirements with different methods. There is a saying for some herb that it should be eaten at least once in a year. In this study, some of the herbs consumed as vegetables in Siirt region were determined by interviewing with the people of the region. Among the edible herbs detected; Korpit (also called Rışvat or Dêjnik), Kenger, Ahbandır, Strizek (Altındiken), Kardi (Serpole), Stinging Nettle, Sırim (Wild Garlic), Mallow. According to the results of researches on the importance of active substances in our health, the demand for these herbs is increasing day by day. Because of both their shapes and their names, these herbs are also species that can enter exotic vegetables group. They may also enter into a group of minor vegetables because they are not traded and are not traded in the registered marketing markets. Each has stories transmitted with high experiences. Each edible herb is of great value in terms of our health and cannot be compensated. The collection of edible herbs started in early spring is continued until the end of May depending on the seasonal conditions. Some of these herbs are collected as raw or cooked as collected. Some herbs are processed by being processed in brine.