Traditional use of medicinal and edible plants on Stara planina (southeastern Serbia)

Abstract

This study provides significant ethnobotanical informa-ion on medicinal plant use in the Stara planina region (south-eastern Serbia). The research area is characterized by a high diversity of plant species, which have a wide range of medicinal and dietary uses among the local population. The aim of this study was to document all the traditional knowledge and analyze the medicinal plants used in this area, as well as to identify plant species of importance for future pharmacological studies. Local knowledge was obtained through semi-structured and open interviews, in which 51 informants, aged between 49 and 92 (with a mean age of 70.5), were interviewed. The relative importance of the plant species was determined by calculating the use value (UV). The informants provided data on 157 medicinal and edible plants belonging to 57 families, of which Asteraceae, Lamiaceae and Rosaceae predominated in their local use. The species with the highest use values in ethnomedicine and diet were Allium ursinum, Achillea millefolium, Carlina acaulis, Cornus mas, Corylus avellana, Fragaria vesca, Gentiana asclepiadea, G. cruciata, G. lutea, Hypericum perfor-atum, Juglans regia, Mentha × piperita, Plantago lanceolata, P. major, Rosa canina, Rubus fruticosus, R. idaeus, Sambucus nigra, Satureja montana, Thymus serpyllum, Vaccinium myrtillus andV. vitis-idaea. Medicinal plants were used most commonly to treat respiratory, gastrointestinal, urogenital, skin and cardiovascular conditions, as well as for detoxifi cation and strengthening the body. Aerial parts of medicinal plants (mostly when in bloom) are traditionally used in making various preparations (teas, decoctions, tinctures, oils, ointments, balms, juices, syrups, and ‘travarica’ brandy). Ethnobotanical research in the Stara Planina region has established that the fruits, leaves, aerial parts or roots of the 47 plant species are used as food and drink in the form of juices, syrups, sweets, brandy, spices, salads (in their fresh state) and for making various other dishes. Ethnobotanical knowledge in this area is decreasing due to high emigration rates in recent times. However, this historically developed ethnobotanical heritage should be preserved and promoted on a wider level and given special consideration in future management plans for the Stara planina region.