Tuyển tập các báo cáo nghiên cứu về y học được đăng trên tạp chí y học Wertheim cung cấp cho các bạn kiến thức về ngành y đề tài: Organic farmers use of wild food plants and fungi in a hilly area in Styria (Austria). | Schunko and Vogl Journal of Ethnobiology and Ethnomedicine 2010 6 17 http content 6 1 17 JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE RESEARCH Open Access Orgfenic farmers use of wild food plants and fungi in a hilly area in Styria Austria Christoph Schunko and Christian R Vogl Abstract Background Changing lifestyles have recently caused a severe reduction of the gathering of wild food plants. Knowledge about wild food plants and the local environment becomes lost when plants are no longer gathered. In Central Europe popular scientific publications have tried to counter this trend. However detailed and systematic scientific investigations in distinct regions are needed to understand and preserve wild food uses. This study aims to contribute to these investigations. Methods Research was conducted in the hill country east of Graz Styria in Austria. Fifteen farmers most using organic methods were interviewed in two distinct field research periods between July and November 2008. Data gathering was realized through freelisting and subsequent semi-structured interviews. The culinary use value CUV was developed to quantify the culinary importance of plant species. Hierarchical cluster analysis was performed on gathering and use variables to identify culture-specific logical entities of plants. The study presented was conducted within the framework of the master s thesis about wild plant gathering of the first author. Solely data on gathered wild food species is presented here. Results Thirty-nine wild food plant and mushroom species were identified as being gathered whereas 11 species were mentioned by at least 40 percent of the respondents. Fruits and mushrooms are listed frequently while wild leafy vegetables are gathered rarely. Wild foods are mainly eaten boiled fried or raw. Three main clusters of wild gathered food species were identified leaves used in salads and soups mushrooms used in diverse ways and fruits eaten raw with milk products or as a .
