Journal: Horticulturae
Authors: Matarrese and Renna
Introduction
In the past, the collecting of wild edible plants (WEP) was the only option for survival during famines and chronic poverty [1,2,3,4], and for this reason, they are also known as “phyto-alymurgic plants” [5]. Today, WEP can be considered a great historical and cultural heritage that can restore a link to agrobiodiversity [6] and old gastronomic traditions [7] and improve diets [8]. Several studies have been carried out with the aim of cultivating certain WEP such as Asparagus acutifolius L. [9], Borago officinalis L., Taraxacum officinalis L. [10], Muscari comosum (L.) Mill. [11], and Brassica fruticulosa Cyr. [12]. Apart from these examples, an estimated 30,000 plant species are considered edible; however, nowadays, very few of them are grown as crops or are cultivated on a commercially significant scale.
The genus Heracleum is one of the largest of the Apiaceae family, including about 125 species. Among them, Heracleum sphondylium L. (Figure 1) occurs in most of Europe and parts of Asia and North Africa [13]. This species, commonly known as hogweed, common hogweed, or cow parsnip, is a perennial or biennial herbaceous plant of the Apiaceae family native to Europe and Asia. It is also called “eltrot”; however, this is not a specific common name for this species [14]. The American species H. maximum (also called cow parsnip) is sometimes included as a subspecies of H. sphondylium L.
The morphological similarity of the species within the genus and the difficulty of botanical identification have led to several synonyms and naming issues. For example, the classification of the species now widely known as H. maxima has been inconsistent. In literature, the scientific names H. lanatum, H. maximum, and others are used interchangeably. Before the 2000s, the previous name was more popular; today, the middle name is more popular.
In some parts of the world, H. sphondylium is used as an ingredient for several traditional recipes. For example, borscht derives from an ancient soup originally cooked with stems, leaves, and umbels of common hogweed, which resulted in its Slavic name [15]. The use of this species for a liqueur preparation in France and as food or a food additive in some Asian countries has also been reported [16]. Furthermore, this species is used in traditional medicine as an aphrodisiac, vasodilator, tonic, antihypertensive, and sedative and to treat dysentery, dyspepsia, digestive, and gynaecological problems [17].
Given the increasing scientific interest in H. sphondylium (Figure 2), in this review, its ethnobotany, characteristics, and potential will be presented with the aim of spreading knowledge and prospects for its cultivation as a new cash crop.
References:
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Journal: Horticulturae Authors: Matarrese and Renna
Introduction In the past, the collecting of wild edible plants (WEP) was the only option for survival during famines and chronic poverty [1,2,3,4], and for this reason, they are also known as “phyto-alymurgic plants” [5]. Today, WEP can be considered a great historical and cultural heritage that can restore a link to agrobiodiversity [6] and old gastronomic traditions [7] and improve diets [8]. Several studies have been carried out with the aim of cultivating certain WEP such as Asparagus acutifolius L. [9], Borago officinalis L., Taraxacum officinalis L. [10], Muscari comosum (L.) Mill. [11], and Brassica fruticulosa Cyr. [12]. Apart from these examples, an estimated 30,000 plant species are considered edible; however, nowadays, very few of them are grown as crops or are cultivated on a commercially significant scale. The genus Heracleum is one of the largest of the Apiaceae family, including about 125 species. Among them, Heracleum sphondylium L. (Figure 1) occurs in most of Europe and parts of Asia and North Africa [13]. This species, commonly known as hogweed, common hogweed, or cow parsnip, is a perennial or biennial herbaceous plant of the Apiaceae family native to Europe and Asia. It is also called “eltrot”; however, this is not a specific common name for this species [14]. The American species H. maximum (also called cow parsnip) is sometimes included as a subspecies of H. sphondylium L. The morphological similarity of the species within the genus and the difficulty of botanical identification have led to several synonyms and naming issues. For example, the classification of the species now widely known as H. maxima has been inconsistent. In literature, the scientific names H. lanatum, H. maximum, and others are used interchangeably. Before the 2000s, the previous name was more popular; today, the middle name is more popular. In some parts of the world, H. sphondylium is used as an ingredient for several traditional recipes. For example, borscht derives from an ancient soup originally cooked with stems, leaves, and umbels of common hogweed, which resulted in its Slavic name [15]. The use of this species for a liqueur preparation in France and as food or a food additive in some Asian countries has also been reported [16]. Furthermore, this species is used in traditional medicine as an aphrodisiac, vasodilator, tonic, antihypertensive, and sedative and to treat dysentery, dyspepsia, digestive, and gynaecological problems [17]. Given the increasing scientific interest in H. sphondylium (Figure 2), in this review, its ethnobotany, characteristics, and potential will be presented with the aim of spreading knowledge and prospects for its cultivation as a new cash crop.
References: