Sweet Flag, Calamus
An aromatic, semi-aquatic perennial with bright green, cattail-like leaves and a thick flower stalk that bears small, greenish-yellow flowers. When consumed, juices from the root can treat indigestion and colds, as an expectorant, while the rhizome is used as a spice or for pipe tobacco. 

@K. Peters

Ground Elder
Perennial umbellifer characterized by rhizomes and an erect, hollow and grooved stem. The plant grows in coppice forests up to 750 m.a.s.l. The young leaves are used as a vegetable and can be eaten raw, stir-fried with yoghurt, used in pasties, or cooked with rice and bulgur. See recipe

@Franz Xaver

Berberis
Perennial that can grow up to 2m in height up to 1900 m.a.sl. in most soils. Very prickly, the red fruits/seeds grow in clusters after the leaves have dropped in Autumn. The fruit, which is extremely rich in Vitamin C, can be consumed raw, used to prepare soups, tea, compotes, syrups, jams and jellies. These berries also have diuretic and antipyretic properties.

@G. Kothe Heinrich

Sea Beet
A low-lying perennial found growing in coastal areas and sandy soil. Its leaves are either used raw in salads, or cooked like spinach and used to prepare pies, pancakes, omelettes, soups, or as the outer layer of traditional dolma (stuffed rolls). See recipe

@Pau Cabot

Caper Bush
Native to the Mediterranean, the caper bush is a perennial deciduous that can reach 1-3m in height. Its distribution is widespread in disturbed habitats and is even found growing on walls. Its flower buds (caper berries) are usually consumed pickled in food, but the plant is also used in the cosmetic and pharmaceutical industry. See recipe

@Dalgial

Shepherd's Purse
Shepherd's purse is a flowering plant in the mustard family that produces triangular fruits. Its leaves can be used in salads or cooked as vegetables and its seed pods can be used as a substitute for mustard seeds. The herb can also be dried and used to make a tea that can be used as a natural remedy for diarrhea, and both internal and external bleeding.See recipe

@Hugo.arg

Lamb's Quarters, Melde, Goosefoot
A weedy annual plant. Its leaves and young shoots can be boiled and eaten as a vegetable, while its seeds are high in calcium, vitamin A, potassium, and phosphorous. The seeds can be used to make porridge, cakes, and a fermented alcoholic beverage. See recipe

@Stefan Lefnaer

Rush Skeletonweed
Belonging to the daisy family, the plant grows in rocky, sandy soils and fallow fields and is characterized by dark yellow flowers which appear between July-Sept. It has as a woody base and ascending branches. The stem can grow up to 1m in height, while the leaves are glabrous and are eaten raw or boiled in salads, mixed with curly dock or used in pancakes and pastries.

@Agniezka Kwiecien

Common Chicory
A perennial that can grow up to 1m in height along roadsides, fields and orchards. The leaves are either eaten raw in salad or cooked mixed with herbs and used in soups, omelettes and pies. The dried leaves are also used to make tea and the roots are roasted and used as a coffee substitute. See recipe

@David Monniaux

Taro
Native to the tropics, taro in Turkey is grown on the Mediterranean coast in humid, sunny habitats. The leaves and corms are boiled, dried, roasted, milled and baked following boiling or soaking overnight to get rid of the plant's toxins (calcium oxalate). Lemon is also used to remove the mucilage. See recipe

@Julio Reis

Rock Samphire, Sea Fennel
A low-lying, hairless perennial, this succulent grows to 50cm in height on rocky shores and beaches. The plant is aromatic when crushed and its stems, flowers and leaves are used in pickles. The leaves are either used fresh in salads or boiled and used in omelette preparation. to the tropics, taro in Turkey is grown on the Mediterranean coast in humid, sunny habitats. The leaves and corms are boiled, dried, roasted, milled and baked following boiling or soaking overnight to get rid of the plant's toxins (calcium oxalate). Lemon is also used to remove the mucilage. See recipe

@Andy Potter

Black Bryony
Found growing in woods, meadows and hedges, the stems, which can reach up to 4m in length, are slender and twining. The dark green leaves are long, petiolate and glabrous. Characterised by greenish-yellow flowers and bright red berries. The plant's young shoots can be eaten raw, but usually boiled to be used in salad and omelettes. See recipe

@Dr. K. D. Zinnert

Foxtail Lily
A perennial herbaceous plant growing between 1000-2750 m.a.s.l in steppe and scrubland. Its tender shoots, buds and leaves are cooked and used to prepare pastries, soups, stews and roasted dishes. See recipe

@Steve Law

Erect Crab, Crab Apple
Found growing in Mediterranean maquis and forest, the tree has an upright habit and horizontal branching. When mature it can reach 15m in height. Its leaves are dried and used for tea while the fruits are eaten fresh or cooked.

@Muffinn

Giant Fennel
Native to the Mediterranean and Central Asia, this herbaceous perennial can grow up to 4m in height in arid climates. Characterized by stout, hollow, succulent stems, its leaves are tripinnate and flowers are usually yellow, produced in large umbels. The rhizome is boiled and the infusion drunk for its antioxidant and antihaemolytic properties.

@BFN Turkey

Ferulago
Ferulago shrubs are distrubuted between the south to west of Turkey. The fresh leaves are commonly consumed as salad or can be made into a pickle. Mature ferulago seeds are also used as a spice. Fruits and roots are traditionally used as antibacterial because of its high coumarin content.

Ferulago trachycarpa

@Carsten Niehaus

Fennel
A perennial, it has a thick, white rootstalk and hollow, striated stems. The plant is found growing on arid cliffs, slopes and riverbanks in Spring. The plant's highly aromatic leaves are used in salads, omelettes, pies and soups while the seeds used as seasoning. See recipe

@Kenpei

Crown Daisy, Edible Chrysanthemum
A flowering plant in the daisy family that can be consumed as a leaf vegetable. It is rich in potassium and contains various antioxidants. See recipe

@Gideon Pisanty

Tumbleweed, Tumble Thistle, Gundelia
A flowering plant with a thick, flowering stem that can be consumed as a vegetable. Its immature flowering heads, leaves, roots, and seeds are also edible, when cooked. See recipe

@BFN Turkey

Arrost's Baby's-breath
Gypsohila is a glabrous perennial with a stout rhizome commonly found in the Medditerranean area of Turkey. The rhizome roots are rich in saponins typically used for medicinal purposes or as detergents for cleaning. See recipe

@Gideon Pisanty

Syrian Juniper
Distributed in the eastern Mediterranean region, mainly in S. Greece, S. Turkey, W. Syria, Lebanon and Israel, this small dioecius evergreen can be found growing on rocky sites ranging from 800-1700 m.a.s.l. .The plant's female flowers form hard, fleshy fruits that take 2-3 years to mature. Once ripe, they are collected and turned into pekmez, a high-energy molasses, rich in sugar and in various mineral elements such as K, Ca, P, Mg, Na, and Zn among others. See recipe

@Furtwangl

Saffron Milk Cap
This mushroom has a unique crunchy texture and a mild flavour. It is often cooked with olive oil and garlic. See recipe

@Manuel

White Lupin
This plant produces seeds that, after being soaked in water, are edible. They are protein-rich and are often consumed as a snack. The seeds can also be roasted and used as a coffee substitute. See recipe

@M.Fagg

Watercress
An aquatic plant. Its leaves can be consumed raw or cooked and are rich in vitamin K, vitamin A, vitamin C, vitamin B6, manganese, calcium, and folate. They are often used as garnish, or in salads. The seeds are also edible, and can be ground into powder and used as an alternative to mustard, or sprouted, and used in salads. See recipe

@Willem van Kruijsbergen

Corky-fruited Water-dropwort
Found growing in swamps and wet zones up to 1300 m.a.s.l, predominantly in the Black Sea and Aegen Region of Turkey. this bushy perennial can grow up to 1m in height. Its leaves are sauteed with onion and leeks and eaten alone or in omelettes, used in pastries, or cooked with yoghurt and bulgur. See recipe

@ymittos-plants.blogspot

Yellow Herb
The plant is a perennial herbaceous with yellow flowers belonging to the Apiaceae family. It grows up to 160cm in height in disturbed and stony habitats. Young leaves are used in stews, cooked with cream or milk, or in pancakes and omelettes. See recipe

@Isidre Blanc

Star-of-Bethlehem
Star-of-Bethlehem is a perennial plant with bulbs below the ground. The bulbs for making bread or can be used in various local dishes with egg, rice, or cranberry molasses. See recipe

 @BFN Turkey

Indian Knotgrass
Indian knotgrass is a perennial herb plant commonly found in the Irano-Turanian region. The leaves are usually consumed fresh in salads or traditionally cooked in local recipes. See recipe

@DogaTahirini.net

Serik Crab
Serik crab plant is barbed and can grow to 15 meters. Fruits are spherical and about 1cm a diameter and can be consumed as fresh or cooked (boiled).

@Math Knight

Wild Radish
A 15-20cm high annual herb with pale yellow to white flowers, wild radish grows in fallow fields, orchards, vineyards, roadsides and other disturbed habitats. Its young leaves and buds can be roasted or boiled and used in salads, stews, omelettes and soups. See recipe

@Lazaregagnidze

Elm-leaved Sumach
Produces fruits that have a sour taste. They are often dried, crushed, and used as a spice. When immature, the fruit can be used as a substitute to capers. See recipe

@Matt Lavin

Sheep's Sorrel
A perennial herbaceous with bright pink flowers that grows in humid meadows and pastures. The plant's hair-free leaves have a tangy, lemon-like flavour and are consumed raw in salads or cooked in the preparation of soups, pies and egg dishes. See recipe

@SB_Johnny

Curly Dock
Short, flowering perennial that grows up to 150cm high in humid habitats, along riverbeds, meadows and fields up to 2500 m.a.s.l. Once boiled the leaves can be sauteed and served with yoghurt, pilaf and larger leaves used to make rolls. The leaves can also be sun-dried and consumer during the winter months. See recipe

@Marco Schmidt

Glasswort
Perennial, erect, fleshy plant with rudimentary scale-like leaves that grown is salt marshes. The plant can be eaten raw, but is usually steamed then coated in olive oil and lemon or yoghurt. See recipe

@Paolo Bertinetto

Common Golden Thistle, Spanish Oyster Thistle
A herbaceous thorny biennial, the plant grows to 80cm in height in disturbed habitats and fallow fields. Prior to cooking, the plant's spiny leaves are stripped and the roots cleaned and used in meat stews, roasted or used in soups, salads and egg dishes. See recipe

@Radio Tonreg

Salsify
A perennial plant with yellow flowers growing up to 60 cm in height. It is consumed fresh in salads or used in pastry. The root of the plant can be boiled and eaten as well. See recipe

@Isidre Blanc

Bladder Campion
Tender, immature leaves of bladder campion can be eaten raw in salads. Older leaves are usually boiled or sautéed, or added to stews, soups, and omelets.

@Dimitar Naydenov

Catbriers, Greenbriers
Catbriers is a perennial plant with climbing thorny stem and greenish flower. The young shoots are typically cooked in traditional dishes and pastries. The shoots and leaves contain high amount of flavanoids and anthocyanins. See recipe

@Tato Grasso

Alexanders, Horse Parsley
The stems and flower heads of horse parsley can be eaten raw or boiled until tender. Young leaves can be eaten raw, and older leaves can be blanched briefly before being consumed. Horse parsley seeds can also be consumed as a spice, and its roots can be peeled, sliced, and roasted. See recipe

@Acar54

Abraham-Isaac-Jacob, Eastern Borage
A perennial native to the Black Sea Region, it can be found growing in humid habitats between 50-1000 m.a.s.l. The plant's flowering branches and leafy stems are consumed steamed in salads, pickled, used in pies and stuffed rolls or pan fried. See recipe

@Zeynel Cebeci

Purple Salsify
The roots, and sometimes the young shoots, of purple salsify can be consumed as a vegetable. The roots taste vaguely of oysters, and when young, can be grated over salads. Older roots are best cooked and used in soups and stews. Shoots are eaten raw or cooked, and added to salad. Sprouted seeds can also be used in salads. See recipe

@Wikimedia

Einkorn Wheat
Considered the ancestor of modern wheat, the species is disease and drought-resistant. Rich source of fat and yellow lutein. Used in traditional bread-making or processed into bulgur and used to make pilaf. See recipe.

@Gerrit Davidse

Cowpea (dry)
A good source of fiber, protein, iron, potassium, low in fat and calories, and rich in essential amino acids such as tryptophan, histidine, methionine and lysine. In Turkey, dry beans are boiled and seasoned with olive oil, salt, thyme and garlic sauce and served as an appetizer.

@Gerrit Davidse

Cowpea (fresh)
The leaves are a good source of protein and calcium, important for muscle strength and bone development. See recipe