Opopanax hispidus
(Friv.) Griseb.
Opopanax, Yellow herb
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(c) Papageorgiou Nikolaos, some rights reserved (CC BY-NC), uploaded by Papageorgiou Nikolaos
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(c) Alenka Mihoric, some rights reserved (CC BY-NC), uploaded by Alenka Mihoric
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(c) fotis-samaritakis, some rights reserved (CC BY-NC), uploaded by fotis-samaritakis
Description
A herb. It keeps growing from year to year. It grows 160 cm tall. The flowers are yellow.
This description is brief — help expand it
Edible Uses
The leaves are boiled and cooked with egg or used in stews. The stems are eaten raw after peeling or used in pickles.
Traditional Uses
The leaves are boiled and then cooked with egg. They are also used in stews. The stems are eaten raw after peeling. They are used in pickles.
This uses section is brief — help expand it
Distribution
It is a temperate plant.
Where It Grows
Asia, Turkey, Türkiye,
Nutrition
| Part | Moisture | kJ | kcal | Protein | Vit A | Vit C | Iron | Zinc |
|---|---|---|---|---|---|---|---|---|
| Leaves | 89.2 | 107 | 26 | 1.6 | 210 | 5 | 3.4 | 0.5 |
Synonyms
Also Known As
Corduk otu, Cortluk otu, Haliz, Heliz, Kaymak otu, Kaymaklik, Kekire, Kirkora zor, Mayasil otu, Sari cicek, Sariot
References (5)
- Ahiskali, M., Ari, C. & Selvi, S., Edible wild plants and their consumption during winterin a rural village of Kazdagi (Mount Ida)
- Dogan, A., et al, 2014, A review of edible plants on the Turkish Apiaceae species. J. Fac. Pharm. Istanbul, 44(2) pp 251-262
- Dogan, Y., 2012, Traditionally used wild edible greens in the Aegean Region of Turkey. Acta Societatis Botanicorum Poloniae 81(4): 329-342
- Ertug, F., 2004, Wild Edible Plants of the Bodrum Area. (Mugla, Turkey). Turk. J. Bot. 28 (2004): 161-174
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
