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      • Ethnobotanical survey of herbs used in the preservation of food products in Fez, Morocco

        Ez zoubi Yassine,Lairini Sanae,El Amrani Soukaina,El-Akhal Fouad,Farah Abdellah,Bouslamti Rabia,El Ouali Lalami Abdelhakim 한국식품연구원 2022 Journal of Ethnic Foods Vol.9 No.-

        Morocco has a rich plant biodiversity and an ancient ethnobotanical knowledge influenced by the ethnic diversity of the Moroccan population. This heritage has been preserved from generation to generation by traditional herbalists. In this study, data were collected via a survey of herbalists based on the direct interview technique. Questions addressed the herbalists’ age and education level as well as the vernacular names and parts of the plants used for the preservation of food. The species use value was used to identify the most important species recommended by herbalists. The average age of the participants was 52.55 years, and the illiteracy rate was 46%. A total of 32 plant species representing 16 families were identified as being used in the preservation of various food products. The most important family was Lamiaceae, followed by Apiaceae and Rosaceae. The most frequently used parts of the plant were the leaves (26.37%), followed by the fruit (24.7%), and the whole plant (12.7%). The highest use values were recorded for Citrus limon (0.16), Thymus vulgaris (0.14), Rosmarinus officinalis (0.12), Artemisia herba alba (0.11) and Lavandula dentata (0.1). Meat, vegetables and fish were the most commonly preserved food products. This ethnobotanical survey on the preservation of food products is the first of its kind conducted in Morocco and has implications for meeting consumer demands and understanding the potential uses of plants in the preservation of food products.

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