Journal of Ethnobiology 34(1):44-67. 2014
doi: http://dx.doi.org/10.2993/0278-0771-34.1.44
doi: http://dx.doi.org/10.2993/0278-0771-34.1.44
Weeds and Food Diversity: Natural Yield Assessment and Future Alternatives for Traditionally Consumed Wild Vegetables
María Molina 1, Javier Tardío 2, Laura Aceituno-Mata 3, Ramón Morales 4, Victoria Reyes-García 5, and Manuel Pardo-de-Santayana 6
Corresponding author. Instituto Madrileño de Investigación y Desarrollo
Rural, Agrario y Alimentario (IMIDRA), Finca El Encín, Apdo. 127,
E-28800 Alcalá de Henares, Spain ( m.
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Spain ( javier.
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y
Alimentario (IMIDRA), Spain; and Dpto. Biología (Botánica), Facultad de
Ciencias, Universidad Autónoma de Madrid (UAM), C/ Darwin 2, E-28049
Madrid, Spain ( aceitunomata@yahoo.
Real Jardín Botánico de Madrid, CSIC, Plaza de Murillo 2, E-28014 Madrid, Spain ( morales@rjb.
ICREA and Institut de Ciència i TecnologiaAmbientals, Universitat
Autònoma de Barcelona, E-08193 Bellaterra, Barcelona, Spain ( victoria.
Dpto. Biología (Botánica), Facultad de Ciencias, Universidad Autónoma de Madrid (UAM), Spain ( manuel.
Abstract
Wild
edible plants, and particularly weeds, continue to be an important
dietary component of many people around the world. We study the
availability and yield of 15 weedy vegetables traditionally consumed in
the Mediterranean region to assess their potential sustainable
exploitation. Fieldwork was conducted in Central Spain during 2007–2009.
Yields ranged between 10–460 g per plant in non-clonal species and
between 400–5,000 g m−2 in clonal species. According to local plant density estimates, a total of 1800 kg ha−1 for Foeniculum vulgare, 700–1000 kg ha−1 for Beta maritima, Rumex pulcher, Papaver rhoeas and Silybum marianum, and 80–400 kg ha−1 for the remaining species could be obtained, except for Scolymus hispanicus that only yielded 30 kg ha−1.
Exploitation of those species should consider local yields and
preferences to achieve sustainability. We propose: 1) organic
cultivation for highly valued species with low production rates in the
wild (e.g., Scolymus hispanicus and Silene vulgaris); 2) commercial wild collection for culturally appreciated species with high yields in the wild (e.g., Allium ampeloprasum and Chondrilla juncea); and 3) maintenance of traditional practices and rates of harvest for all species for self-consumption.
Resumen
Las
plantas silvestres comestibles, muchas de ellas malas hierbas, siguen
siendo un recurso alimentario importante en numerosos lugares de todo el
mundo. En este trabajo se estudia la disponibilidad y producción de 15
verduras silvestres consumidas tradicionalmente en el Mediterráneo con
el fin de evaluar su posible uso sostenible en la alimentación. El
estudio se ha realizado en el Centro de España durante 2007–2009. La
producción osciló entre 10–460 g por planta en especies no clonales y
400–5,000 g m−2 en especies clonales. De acuerdo con las estimaciones de densidad, podrían obtenerse 1800 kg ha−1 de Foeniculum vulgare, 700–1000 kg ha−1 de Beta maritima, Rumex pulcher, Papaver rhoeas y Silybum marianum, y 80–400 kg ha−1 del resto de las especies, excepto de Scolymus hispanicus (30 kg ha−1).
La explotación sostenible de estas especies debe tener en cuenta su
producción local y las preferencias culturales. En base a ello
proponemos: 1) el cultivo ecológico de las especies muy valoradas cuyas
poblaciones silvestres tienen bajas tasas de producción (e.g., Scolymus hispanicus y Silene vulgaris); 2) la recolección con fines comerciales de las especies muy productivas y valoradas culturalmente (e.g., Allium ampeloprasum y Chondrilla juncea);
3) la recolección con fines de autoconsumo de todas las especies
respetando las prácticas tradicionales y manteniendo unas tasas
sostenibles de recolección.
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