Ficaria fascicularis
K. Koch
Egg-yolk
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(c) Roberto Sindaco, some rights reserved (CC BY-NC-SA), uploaded by Roberto Sindaco
iNaturalist· cc-by
(c) Mohammad Sohrabi, some rights reserved (CC BY)
iNaturalist· cc-by
(c) Mohammad Sohrabi, some rights reserved (CC BY)
Description
A temperate herb in the buttercup family (Ranunculaceae) with edible tubers, roots, stems, and leaves.
This description is brief — help expand it
Edible Uses
The leaves are boiled and eaten with yoghurt. The tubers, roots, stems, and leaves are all edible portions.
Traditional Uses
The leaves are boiled and eaten with yoghurt.
This uses section is brief — help expand it
Distribution
It is a temperate plant.
Where It Grows
Europe, Iran, Iraq, Middle East, Turkey, Türkiye,
Synonyms
Ficaria edulis (Boiss. & Hohen.) Grossh.Ficaria kochii (Ledeb.) Iranshar & Rech.f.Ranunculus edulis Boiss. & Hohen.Ranunculus kochii Ledeb.
Also Known As
Mayiscicegi, Seyare
References (3)
- Cakir, E. A., 2017, Traditional knowledge of wild edible plants of Iğdır Province (East Anatolia, Turkey). Acta Soc Bot Pol. 2017;86(4):3568.
- Hedrick, U.P., 1919, (Ed.), Sturtevant's edible plants of the world. p 547 (As Ranunculus edulis)
- Pieroni, A., et al, 2017, The spring has arrived: traditional wild vegetables gathered by Yarsanis (Ahl-e Haqq) and Sunni Muslims in Western Hawraman, SE Kurdistan (Iraq). Acta Soc Bot Pol 86(1):3519
