Journal of Applied Botany and Food Quality 88, 49 - 67 (2015), DOI:10.5073/JABFQ.2015.088.009

Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, 
Czech University of Life Sciences Prague, Czech Republic

Ethnobotanical review of wild edible plants used in the Czech Republic
K. Simkova1, Z. Polesny1*
(Received October 15, 2014)

* Corresponding author

Summary
This paper is the literature survey of wild food plants used within 
the present borders of the Czech Republic. Thirty-seven freely avail-
able publications documenting the culinary use of wild plants were 
examined. The use of 175 vascular plant species (approximately 5% 
of native and naturalized flora of the Czech Republic), 3 lichens and 
1 bryophyte has been reported. For each species listed, plant parts 
used, use category and mode of consumption are given. Rosaceae, 
Asteraceae and Ericaceae were the most represented botanical fami-
lies. The most frequently reported categories of plant uses include 
green vegetables (e.g. Urtica dioica, Glechoma hederacea, Rumex 
spp., Taraxacum sect. Ruderalia), seasonings (e.g. Juniperus com-
munis, Viola spp.), wild fruits (e.g. Rubus idaeus, Rosa canina), and 
beverages (e.g. Cornus mas, Sambucus nigra). The structure of the 
most commonly used wild food taxa is similar to those used in other 
central European countries like Poland, Slovakia or Hungary. This 
review highlights the traditional knowledge of wild edible plants 
which were used in the Czech Republic since 16th century onwards 
with an attempt to document diversity of plant species and discuss 
the current potential of the forgotten plants used in the past.

Introduction
The Czech Republic is small landlocked country in Central Europe 
with area 78,866 km2 and some 10.5 million inhabitants. Its boun-
daries 2,290 km in length are surrounded by very heterogeneous 
landscape. Bohemia, the western part, consists of a basin drained by 
the Labe (Elbe) and the Vltava (Moldau) rivers. Moravia, the east-
ern part of the country, is drained mainly by the Morava and Odra 
(Oder) Rivers. Both parts are largely surrounded by low mountains. 
The climate in the Czech Republic is mild and transient between 
oceanic and continental with continental character of the climate in-
creasing to the east, due to prevailing western air flow and position 
towards the Atlantic Ocean. A characteristic feature of the climate 
is distinctly marked by regular alternation of four seasons. Czech 
territory belongs to the Central European region, the intersection 
of current spread of plant species, which implies a great diversity  
of nature. Because of the rugged topography, the country covers a 
variety of biotopes within relatively small area. 
Wild plant species have been collected by people for various pur-
poses such as food, medicine and social uses. It is a challenge for 
ethnobotanists who try to gather and record this knowledge. The 
collected data are important from a cultural perspective as they con-
serve traditional wisdom and also because of the increasing interest 
in the use of wild edible plants in our postmodern society. 
During the last two decades, growing interest in wild edible plants 
has led to many local ethnobotanical studies carried out in Euro-
pean countries to preserve the traditions of wild food use. Such  
studies were performed for example in Poland (Łuczaj, 2008; 
Łuczaj, 2010a; Łuczaj and SzymańSki, 2007), Slovakia (Łuczaj, 
2012), on the Iberian Peninsula (Tardío et al., 2006; BoneT and 

VallèS, 2002; Tardío et al., 2005; Pardo-de-SanTayana et al., 
2005; Tardío and Pardo-de-SanTayana, 2008), in Italy (Guar-
rera et al., 2006; neBel et al., 2006; leonTi et al., 2006; Piero-
ni et al., 2005), Estonia (kalle and Sõukand, 2012), Bosnia and 
Herzegovina (redzic, 2006), Hungary (déneS et al., 2012), Sweden 
(SVanBerG, 2009) and Cyprus (della et al., 2006). These studies 
have shown that the continent has a rich and varied culture associ-
ated with the gastronomic use of wild plants. Although the Czech 
Republic is not poorer in traditional use of wild plants compared 
with other parts of Europe, no such comprehensive review has been 
undertaken yet. The authors believe that this review could extend the 
scientific knowledge on traditional use of wild food plants in Europe 
previously summarized in the paper of Łuczaj et al. (2012). This 
literature survey cover wild plant species used for food including 
beverages with the exception of plants used in the form of the herbal 
infusions or decoctions, which were drunk almost exclusively for 
medicinal purposes.

Materials and methods
Thirty-seven publications dealing with Czech food history, gas-
tronomy, ethnography and botany were surveyed. All information 
summarized in this review refers to use of wild edible plants within 
the boundaries of recent Czech Republic, based on literature sources 
providing relevant information since the beginning of the modern 
period (16th century) onwards. For data collection and analysis  
we have used combination of methods applied in similar previous 
studies of Tardío et al. (2006), Łuczaj and SzymańSki, 2007, 
Łuczaj (2010a), and kalle and Sõukand (2012).
Literature sources surveyed are listed in the Tab. 1. The same sour-
ces, indicated with a reference numbers (RN), are also referred in 
the Tab. 2. For each publication, main topic, geographical area, and 
number of plant species reported are given. Most of the sources  
cover the whole country, except for ten publications with regional 
focus. Among those, nine sources cover Bohemian regions (RN 8, 
9, 10, 14, 18, 19, 33, 37, 23), and one source was focussed on east 
Moravia (26). Additionally, one book (7) includes whole European 
area.
All records of using any parts of plant species as food or drink were 
considered excluding species used for preparation of herbal teas 
having exclusively medicinal applications (korBelář and endriS, 
1985).
All data were grouped into alphabetically sorted botanical families 
(Tab. 2), where Latin name, standard Czech name, folk name(s), 
plant part(s) used, use category, number of reports, mode of use and 
reference number(s) are provided. Contrary to Tardío et al. (2006) 
information on collecting season were not included as it was rarely 
referred in the sources studied and the information obtained usu-
ally falls into 3 categories, i.e. green plant parts collected in spring 
(March - June), fruits collected in their ripening time (July - Octo-
ber), and underground parts collected mostly in both seasons men-
tioned (Łuczaj and SzymańSki, 2007).
In the present study one report was considered one mention of a spe-
cies use in particular food category and literature source.



50 K. Simkova, Z. Polesny

Definition of “wild species” being considered in this study
In compliance with similar studies (Tardío et al., 2006; Łuczaj 
and SzymańSki 2007; kalle and Sõukand, 2012) the term “wild 
plants” in this review refers to non-cultivated species gathered in the 
field without intended cultivation, including alien spontaneously oc-
curring taxa. In accordance with the methodical approach of Tardío 
et al. (2006) and kalle and Sõukand (2012), plants which wild 
forms are sometimes cultivated (Corylus avellana L., Rubus idaeus 
L.), species which parts reported in the sources surveyed are usu-
ally not eaten (Humulus lupulus L.), as well as the species cultivated 

solely for non-food purposes (e.g. Aesculus hippocastanum L.) were 
considered because they are known to be feral and they could be 
gathered from the wild.

Use categories
Considering previous studies of Tardío et al. (2006) and Łuczaj 
(2012), eight main categories of food uses were established to clas-
sify wild edible plants in this review.
Plant species whose aerial parts like leaves and shoots were con-

Tab. 1:  References consulted, with their reference number (RN), main topic, and number of species from each source included in the database.

 RN Reference cited Main topic Research area No. of species reported

 1 Beranová (1997) food history Whole country 9

 2 Beranová (2001) cookbook Whole country 24

 3 Beranová (2005) food history Whole country 77

 4 Fialová (1958) food history Whole country 5

 5 Fialová (1989) cookbook Whole country 9

 6 Fialová and Styblíková (1983) cookbook Whole country 14

 7 Gumowska (1994) cookbook Europe 2

 8 Hajný (1912) ethnographic (food) Nymburk 2

 9 Jakouběová (2000) cookbook Central Bohemia 10

 10 Jakouběová (2009) ethnographic (folklore) Central Bohemia 24

 11 Janalík and Marhold (2003) cookbook Whole country 7

 12 Janča and Zentrich (1994-1999) herbarium (medical) Whole country 11

 13 Janků-Sandtnerová and Janků (2007) cookbook Whole country 10

 14 Kaizl (1944) ethnographic (food) East Bohemia 19

 15 Karlík (2007) cookbook Whole country 13

 16 Kubátová (2003) ethnographic (food) Whole country 1

 17 Lánská (1990) edible plant guide Whole country 35

 18 Marhold (2008) cookbook East Bohemia 28

 19 Novotná et al. (2005) ethnographic (food) South Bohemia 5

 20 Polívka (1900-1904) plant encyclopaedia Whole country 59

 21 Rettigová (2005) cookbook Whole country 8

 22 Rodovský z Hustiřan (1975)  cookbook Whole country 10

 23 Roubal (1902) ethnographic (plants) West Bohemia 2

 24 Rozmarová (1938) cookbook Whole country 18

 25 Skopová (2009) cookbook Whole country 12

 26 Štika (1980) ethnographic (food) East Moravia 18

 27 Trachtová (1902) cookbook Whole country 14

 28 Triwaldová (1909) cookbook Whole country 8

 29 Úlehlová-Tilschová (1937) healthy nutrition Whole country 18

 30 Úlehlová-Tilschová and Goldhammer (1970) ethnographic (food) Whole country 14

 31 Úlehlová-Tilschová (2011) ethnographic (food) Whole country 66

 32 Úlehlová-Tilschová (2000) cookbook Whole country 17

 33 Vrabec and Smotlacha (1982) cookbook South Bohemia 5

 34 Winter (1892) food history Whole country 79

 35 Zíbrt (2000) food history Whole country 24

 36 Zíbrt (2012) food history Whole country 26

 37 Zuntová (2005) ethographic (food) South Bohemia 2



 Wild food plants of the Czech Republic 51

sumed raw, boiled or fried were placed in the category green vegeta-
bles (VEG). Fruits eaten raw or preserved in the form of jams and  
jellies were categorized as wild fruits (FRU). Plants whose bulbs,  
rhizomes, roots, and tubers, consumed raw as a snack or added to 
boiled dishes were placed into the category of subterranean parts 
(SUB). Seasoning (SEA) category covered plants added in small 
amounts to dishes. Flowers and their nectar used as a snack or added 
to dishes in larger quantities were placed in the category of flow-
ers (FLO). Plants used for making non-alcoholic beverages (BEV), 
home-made liqueurs, beers and other alcoholic beverages (BEVliq) 
or used as a coffee and cacao substitutes (BEVoth) were also consid-
ered. Plants with use as preservative additives or rennet substitutes 
were included in preservatives (PRE). Finally, there were categories 
for other uses such as oils (OTHoil), flours (OTHflo) and non-speci-
fied use (OTH) considering making vinegar or honey.

Plant species identification
In the literature sources containing data on wild edible plants, the 
species were mostly reported under their folk names (only in 3 ref-
erence sources Latin names of plants were given). No herbarium 
specimens in the cited works were available to verify the proper 
taxonomic identification. Nevertheless, according to Łuczaj and 
SzymańSki (2007), we tried to validate the identification using 
generally available floras and plant guides (PolíVka, 1900-1904; 
kuBáT, 2002; Skalická et al., 2012, rySTonoVá, 2007). Accord-
ingly, a list of taxa was created using a modified code for credibil-
ity of identification previously defined by Łuczaj (2010b). In case 

of plant record did not allow for taxonomic identification down to  
species level, even though it comprises two or more very common 
species, a taxon was identified down to genus level. In the conse-
quence, only commonest species of such genus occurring in the 
Czech Republic, which we personally witnessed being collected, 
have been mentioned in the results.
In case when plant identification credibility was very low or the tax-
on was impossible to determine, according to kalle and Sõukand 
(2012) such record was left aside and it was not included in the plant 
list provided in the Tab. 2. Latin plant names and authority were 
adjusted according to ‘Flora euroPaea’ database (http://rbg-web2.
rbge.org.uk/FE/fe.html.) and cross-checked in the ‘TroPicoS’ − bo-
tanical information system of the Missouri Botanical Garden (www.
tropicos.org). Czech standard names were adopted from the current 
Checklist of vascular plants of the Czech Republic (kuBáT, 2002; 
danihelka et al., 2012) and the Flora of the Czech Republic. 

Results
In total 179 wild edible plants used for various food purposes were 
documented in the Czech Lands since the 16th century (Tab. 2). They 
include 175 vascular plant species (approximately 5 % of native and 
naturalized flora of the Czech Republic), 3 lichens, and 1 bryophyte. 
Eighty-three per cent of the plants reported in this study were clas-
sified according to danihelka et al. (2012) as autochthonous and 
seventeen per cent as allochthonous species. From the total number, 
150 plants were identified down to species level. Twenty-nine plants 
could only be identified down to genus level.

Fig. 1:  Botanical families with the greater number of species cited for the major categories.



52 K. Simkova, Z. Polesny

All species belong to 57 botanical families, most represented by 
Asteraceae (19 species), Rosaceae (14) and Brassicaceae (11). The 
Fig. 1 shows botanical families with the greater number of species 
cited for the major categories. The reported species are consumed in 
a variety of ways (eaten raw, cooked or fried, ground into flour or 
pressed into oil). Considering all food categories, the most important 
species according to the number of reports were: Rubus idaeus (52), 
Sambucus nigra L. (44), Rosa canina L. (38), Junniperus communis 
L. (33), Vaccinium myrtillus L. (30), Viola spp. (29), Vaccinium vitis-
idaea L. (26), Urtica dioica L. (25), Fragaria vesca L. and Rumex 
spp. (22 each). Some species were included in more than one cate-
gory such as Sambucus nigra, Fragaria vesca and Viola spp. which 
were classified in 5 categories. Therefore, the total number of plants 
and their related uses was 284, higher than the number of species 
(179). 
Seven per cent of all plants across all food categories were reported 
as children’s snacks, including mostly species already mentioned 
in the category of fruits. The use of some wild plants as children’s 
snack food could be a relic of general use of these plants by adults 
when they were young. Additionally we would like to mention that 
7 % of all use reports are considered as preparation during time of 
famine.

Green vegetables
Green vegetables including edible weeds constitute the largest  
category with 74 species recorded. It includes plants whose green 
parts such as leaves, stems and stolons are eaten raw or after spe-
cial preparation (cooking, stewing and frying) excluding seasonings. 
Among species in this category Urtica dioica (Urticaceae) shows 
the highest number of reports (25), even though the most repre-
sented families were Asteraceae (12 species), Brassicaceae (10) and 
Polygonaceae (5). Beside Urtica dioica, also Glechoma hederacea 
L. (19 reports), Rumex spp. (16), Taraxacum sect. Ruderalia (10) 
and Atriplex spp. (10) were frequently reported species. Glechoma  
hederacea, known under the folk name kundrlátek was used for 
making soups, vegetable dishes or added to scrambled eggs. Plants 
of the genus Rumex were consumed raw or used as potherb or they 
were chewed frequently by children and shepherds against thirst.  
Lepidium spp. leaves were used occasionally as filling for traditional 
Czech doughnuts.

Wild fruits
Excluding species used solely as a seasoning, twenty-six species 
were recorded in this category. More than one third of these species 
belongs to the family Rosaceae (10 species) and Ericaceae (4 spe-
cies). Most wild fruits of these families complete with species Sam-
bucus nigra (16 reports) and Rubus caesius L. (14) were consumed 
as a snack or made into preserves (jams, jellies, compotes) and were 
consumed especially during the winter months. Fruits of Corylus 
avellana were added to pastry and confectionary. Sweet sauce called 
žahúr made of Vaccinium myrtillus fruits mixed with milk and honey 
(SToličná, 1997) was used as topping for dumplings or crumpets.

Beverages
This category covers 3 subcategories, alcoholic beverages (13% of 
all use reports), non-alcoholic (8 %) and others (2 %). Most plants in 
this category are fruit species. The most remarkable species for mak-
ing beverages are Rubus idaeus (16 reports), Fragaria vesca (10), 
Cornus mas (9) and Rosa canina (9), largely prepared as juices or 
alcoholic beverages. Flowers of Taraxacum sect. Ruderalia and Bel-
lis perennis as well as rhizomes of Acorus calamus were used for 
making syrups. 

Fruits of Juniperus communis were used to make the distillate jalov-
cová which taste resembles Slovak borovička. Brewing has been 
very popular in the Czech Republic since ancient times. For home-
made beers, people occasionally used hop substitutes from wild 
plants such as rhizomes of Acorus calamus and Geum urbanum L., 
leaves of Salvia pratensis L. and Tanaceum vulgare L. and flowers 
of Origanum vulgare L. 
Coffee or cocoa substitutes were used mostly in times of increasing 
prices of these exotic commodities during 18th and 19th centuries. 
Most popular species used for this purpose was Cichorium intybus 
L., whose roasted and ground roots were used as coffee substitute. 
Roots of Scorzonera hispanica L. were used in the same way as well 
as seeds of Rosa canina and Astragalus glycyphyllos L., fruits of 
Quercus robur and unspecified parts of Vicia sativa L. (most prob-
ably seeds).

Seasonings
Out of 31 wild plants used as seasoning Juniperus communis  
(24 reports) and Viola odorata, were the most frequently reported 
species. Berry-like cones of J. communis were mostly used for 
seasoning game. Very popular were seasoning spring soups made 
of the leaves of Viola spp., Fragaria vesca, Achillea ptarmica and  
Vaccinium myrtillus.

Flowers
This category was recorded for 11 species. Sambucus nigra (16 re-
ports) was most frequently reported species. Its fried dough coated 
inflorescences was typical rural spring dish called kosmatice. Inter-
estingly, flowers of Robinia pseudoacacia and Trifolium spp. were 
used in the same way but they were not as popular as Sambucus ni-
gra. Viola and Centaurea genera were used for colouring foodstuffs 
in blue (e.g. pudding) or decorating Easter eggs. Candied flowers, 
usually of Viola and Centaurea species or Bellis perennis, were pre-
served by a coating with crystallised sugar. Flower receptacles or 
flower buds from Carlina acaulis L., Fagus sylvatica, Betula pen-
dula, Tilia spp., and Populus spp. (probably P. alba L. or P. tremula 
L.) were eaten raw or boiled in vegetable dishes.

Underground parts
The use of underground plant parts (roots, rhizomes, bulbs and  
tubers) was recorded for 30 species. However, the frequency of cita-
tion for individual species did not exceed 4 reports. Acorus calamus 
rhizomes were preserved with sugar. Roots of Campanula rapun-
culoides L., Phyteuma spicatum L. were eaten raw in fresh salads.
Rhizomes of Arum maculatum L. and tubers of Chaerophyllum bul-
bosum were used in boiled dishes. Bulbs of Galanthus nivalis L. and 
Leucojum vernum L. were usually dried and ground into porridges. 
Underground parts of Scorzonera hispanica, Cyperus esculentus L., 
Onopordum acanthium L., Chenopodium bonus-henricus L., Sagit-
taria sagittifolia L. and of several species of the genus Arctium (A. 
tomentosum Mill., A. lappa L. and A. minus Bernh.) were used for 
preparation of salads and other vegetable dishes.

Preservatives
A few species were identified to be used in this category. Fruiting 
branches of Juniperus communis were used to preserve game. Ex-
cept for J. communis, all other species in this category, i.e. Fragaria 
vesca, Galium verum, Rumex spp. and Urtica dioica (leaves), and 
fruits of Corylus avellana and Quercus robur were used as rennet 
substitute.



 Wild food plants of the Czech Republic 53

Other uses
This category includes oils, flours, vinegars and ‘honey’. The term 
‘honey’ in the present study refers to home-made boiled down herbal 
syrup. Honey was traditionally prepared from flowers of Hypericum 
spp. (most probably Hypericum perforatum L.) and Taraxacum sect. 
Ruderalia.
The oil was extracted from fruits of Corylus avellana, Fagus syl-
vatica and Quercus robur and from the seeds of Alliaria petiolata 
(M. Bieb.) Cavara et Grande, Prunus spinosa and Sambucus nigra. 
The family of the Poaceae was best represented with 6 species. 
Seeds of Digitaria sanguinalis (L.) Scop, Glyceria fluitans (L.) R. 
Br., Echinochloa crus-galli (L.) P. B., Setaria viridis (L.) P. B. subsp. 
viridis and Milium effusum L., as well as rhizomes of Elymus re-
pens (L.) Gould were ground into flours. Other species, whose many 
different parts as rhizomes (Pteridium aquilinum (L.) Kuhn, Arum 
maculatum, Calla palustris L.), bulbs (Leucojum vernum, Galan-
thus nivalis), leaves (Urtica dioica), inflorescences (narrow spikes 
of Typha latifolia L.) flowers (flower buds of Quercus robur, Trifo-
lium spp.), fruits (Quercus robur, Aesculus hippocastanum, Trapa 
natans), seeds (Amaranthus retroflexus, Persicaria spp., Fallopia 
convolvulus (L.) Á. Löve) and even inner bark of Betula pendula, 
were used particularly in times of famine. They were mixed with 
cereal flour to make bread dough. Only exceptionally bread dough 
was prepared solely by using flours made from wild plant species. 
Sometimes for these purposes were also used non-vascular plants as 
lichens Cladonia rangiferina (L.) Weber ex F. H. Wigg., Cetraria 
islandica (L.) Ach. and Evernia prunastri (L.) Ach. and bryophyte 
Sphagnum palustre L.
Six species (Artemisia vulgaris, Betula pendula, Prunus spinosa, Ru-
bus idaeus, Viola spp. and Salix spp.) were used to make a vinegar.

Discussion
Comparison with other countries
The presented list of wild edible plants includes 175 vascular species 
(5 % of the Czech flora). In comparison with Poland, which was clas-
sified as herbophobic country with 112 species recorded (3.7 % of 
Polish flora) (Łuczaj, 2008), or with 106 species documented in Slo-
vakia (3 % of Slovak flora; Łuczaj, 2012), our study indicates that 
the Czech people could be considered herbophylic. Unfortunately, 
it was not possible to compare the use of wild food plants in the 
Czech Republic with other neighbouring countries, i.e. Austria and 
Germany, as they lack similar ethnobotanical reviews. Comparing 
our study with south European countries, Czech Republic should be 
classified as herbophobic. For example, only in Alt Empordà region 
(Catalonia, Spain) with the area of 1,358 km2 Parada et al. (2011) 
found 211 wild food plants. lenTini and Venza (2007) recognized 
in Sicily, an island 3 times smaller than the Czech Republic, 188 wild 
edible species (6.2 % of the flora). In Bosnia-Herzegovina, smaller 
country than the Czech Republic was listed around 10% of flora 
(redzic, 2006). Summarizing our results the Czech Republic should 
be classified as herbophobic. 
According to Łuczaj and SzymańSki (2007) two reasons could be 
responsible for this contrast. One factor is that Czech flora is poorer 
than in Mediterranean countries, thus the choice of species is poorer 
as well. Czech flora has 3,557 species, compared to around 6,700 
species in Italy (conTi et al., 2005) or 7,000 in Spain (Tardío  
et al., 2005). On the other hand in two small regions in Cyprus, with 
a flora around 2,000 species, the use of 78 species as wild food plants 
was recorded (della et al., 2006). Therefore, this indicates higher 
significance of culinary habits, the other factor. In the Mediterra-
nean Basin, people use wild plants mainly as appetizers, spices or 
ingredients of omelettes, salads and beverages. In countries as the 
Czech Republic, Slovakia or Poland people use wild plants more 
as staple food (Guarrera et al., 2006; leonTi et al., 2006; Tardío  

et al., 2005). Another explanation is that in Central European coun-
tries vegetable could be easily cultivated because of large proportion 
of arable land. The mountainous countries of the Mediterranean Ba-
sin are mostly covered by semi-arid pastures. Therefore, cultivation 
of field crops is more difficult and wild plants were used instead of 
cultivated vegetable (Łuczaj, 2008). 
The use of wild fruits of Rosaceae and Ericaceae families is nearly 
identical in all European countries (déneS et al., 2012; kalle and 
Sõukand, 2012; Łuczaj, 2012; Łuczaj and SzymańSki, 2007; 
SVanBerG, 2009; Tardío et al., 2006). With decreasing price of sugar 
in the early 20th century, European people have found enthusiasm in 
collecting wild fruits and turning them into jams or pasteurized com-
potes and it became a part of everyday cuisine (Łuczaj, 2012). The 
proportion of families in other food categories in the Czech Republic 
context it is the most similar to Slovakia, Poland and Spain (Łuczaj, 
2012; Łuczaj and SzymańSki, 2007; Tardío et al., 2006). 
If we focus on non-vascular plants as Cetraria islandica and Clado-
nia spp., both were used in Estonia and in Bosnia and Herzegovina. 
Analogous to this study, there was report of using them for mak-
ing bread ingredient during times of famine (kalle and Sõukand, 
2012; redzic et al., 2010).

Antinutritive properties and toxicity
Some of the wild plans consumed commonly in the Czech Republic 
might have some toxic effects as shown in the following examples. 
The most poisonous plants could be considered Bryonia dioica Jacq. 
as its roots contain bryodin, a ribosome-inactivating protein, which 
inhibits protein synthesis (STirPe et al., 1986). Special attention is 
also paid to Salix spp., as it contains salicylates (ruuhola et al., 
2003), considered by many people as a natural source of aspirin. 
Therefore people with known aspirin allergy should not use any 
willow bark products (VlachojanniS et al., 2011). Chenopodium 
spp., Rumex spp. (Guil et al., 1996), Polygonum spp., Oxalis ace-
tosella (krčáloVá, 2009) and Persicaria spp. (keShaVarzi and 
moSaFeri, 2012) contains oxalic acid, which gives plants their acrid 
flavour. This chemical agent in large quantities can lock up some 
of the nutrients in the food. Cooking the plant will reduce its con-
tent of oxalic acid (SaVaGe et al., 2000). In addition, people with 
kidney disease predisposition should be aware of including these 
plants in their diet (PalaniSwamy et al., 2004). Pregnant women 
should avoid Artemisia vulgaris, Levisticum officinale, Tanacetum 
vulgare, Berberis vulgaris, Capsella bursa-pastoris, Cichorium 
intybus, Mentha spp. (ernST, 2002), Glechoma hederacea (PFaF, 
2013) and Humulus lupulus (zanoli and zaVaTTi, 2008) as they may 
stimulate the uterus to contract and induce abortion. Problems with 
liver damage or liver cancer could be associated with consumption 
of Borago officinalis (dodSon and STermiTz, 1986), Symphytum of-
ficinale L. (ernST, 2002), Senecio vulgaris L. (cao et al., 2008) 
and Echium vulgare (el-Shazly et al., 1999) as they contain toxic 
pyrrolizidine alkaloids which can have a cumulative effect upon the 
liver (PrakaSh et al., 1999). In case of Pteridium aquilinum, there 
are a lot of reports connect with the possible health risks. The huge 
quantity of spores released by large areas is suggested to be impli-
cated in stomach cancers (raSmuSSen et al., 2013). Also substance 
(thermolabile thiaminase) in the leaves of bracken deprives the body 
of vitamin B1 (VeTTer, 2009). On the other hand this substance 
could be damaged by cooking. Seeds of Prunus spinosa produce 
cyanogenic glycosides (kumaraSamy et al., 2003), which is readily 
detected by its bitter taste. However, when cyanogenic plants are 
eaten slowly or over a period of time there may be no harmful ef-
fect of cyanide poisoning (joneS, 1998). Furocoumarins in the most 
of the plants of the family Apiaceae as Angelica spp. (SkoPaloVá, 
2008), Daucus carota, Pastinaca sativa, Heracleum sphondylium L. 
and the genus Hypericum (PaThak et al., 1962) cause phytophoto-



54 K. Simkova, Z. Polesny

dermatitis so their consumption increase skin sensitivity to sunlight. 
Among other poisonous species could be mentioned fresh roots of 
Acorus calamus (BjornSTad et al., 2009) because surface coats 
calcium oxalate crystals, microscopic double needles. When plants 
are eaten fresh, crystals cause unpleasant sensation like formication 
sense in mouth, tongue and throat (Paull et al., 1999). Solanum 
dulcamara overdose may paralyse the central nervous system, slow 
heart, low temperate, dilated pupils, delirium and even death (SmiTh 
et al., 2008). Bulbs of Galanthus nivalis (BerkoV et al., 2008) and 
Leucojum vernum (ForGo and hohmann, 2005) are source of toxic 
alkaloids. Must not be forgotten species which have edible parts but 
other parts of plant are poisonous as Sambucus nigra bark contain-
ing nigrin b, a two-chain ribosome-inactivating protein (BaTTelli  
et al., 1997), Berberis vulgaris with toxic bark, Robinia pseudoaca-
cia which only wholesome parts are flowers or Ribes uva-crispa with 
toxic leaves (PFaF, 2013).
To sum up, a lot of more or less toxic species exist amongst the 
wild edibles. Fortunately, most of toxic agents could be destroyed 
by cooking or drying as mentioned above, nonetheless we must 
be careful about the quantities (Tardío et al., 2006). According to 
riVera-núñez and oBón de caSTro (1993) wild food plants play 
a major role as the preventive medications through nutritional habit 
considered as healthful (rightly or not) and a significant part in the 
healing repertory. 

Future perspective of wild food plants
In humankind history culinary habits were never static. During the 
communist era, Czech people were focused mostly on collecting 
wild fruits. Nowadays during the last few years we can observe a 
slow revival in the use of other wild plants. For example in many 
health food shops now we can find alternatives to coffee from Ci-
chorium intybus or from acorns. Until today a few species remain 
as a common ingredient in household kitchens, mostly seasoning as 
seeds of Carum carvi and juniper ‘berries’ (Juniperus communis). 
Interestingly, recently consumption of wild plants is being enlarged 
by people living in cities (BoneT and VallèS, 2002). In Croatia, 
several respondents mentioned that there is a demand for vegetable 
mixtures of wild plants by young health-oriented people like veg-
etarians etc. (Łuczaj et al., 2013). 
Therefore, modern agriculture should turn profit and through agri-
cultural and rural development policies encourage the conception of 
profit activities, such as the controlled harvesting of weedy herbs. 
Also they should start with re-introduction of old and archaic crops 
and start development of agro- and eco-tourism and farmer’s market  
(Turner et al., 2011). Recently, particular studies have been ela-
borated with the aim to use wild species as vegetable crops, i.e.  
Silene vulgaris (Moench) Garcke and Sinapis arvensis (SOJKA,  
2012), Taraxacum sect. Ruderalia and Urtica dioica (PTáček,  
2011), all considered wild plants in this paper. This aspect has been 
seriously considered by Fao (2009) stating that “nutrition and bio-
diversity converge to a common path leading to food security and 
sustainable development” and “wild species and intraspecies bio-
diversity have key roles in global nutrition security.” According to 
this report, around one billion people use wild foods (including wild 
animals) in their diet. It is obvious that wild foods form a significant 
part of the global food basket. 

Conclusion
The study shows that there is an urgent need for conserving tradi-
tional knowledge on wild edible plants as in the Czech Republic 
many of wild plants were used. However, from the wide spectrum of 
wild plant products documented by our research, people still collect 
mainly wild fruit species, and especially mushrooms, which were not 

included in this study. Recently, the traditional wisdom only survives 
in the memories of the elderly, thus it is in danger of disappearing. 
Therefore, there is still need for further ethnobotanical research in 
the ethnographic archives as well as in the field to identify whole 
spectrum of wild gathered edible plants. This review attempts to ana-
lyze the information from literature sources to complete data on tra- to complete data on tra-complete data on tra-
ditional use of wild food plants in Europe and thus promote further 
research on forgotten useful plants as potential new food sources.

Acknowledgement
This research was supported by the Czech Science Foundation 
(grant number 521/09/P589) and the Internal Grant Agency of the 
Faculty of Tropical AgriSciences of the Czech University of Life 
Sciences Prague (grant numbers IGA FTZ 20135122 and IGA FTZ 
20145025).

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Address of the corresponding author:
Department of Crop Sciences and Agroforestry, Faculty of Tropical Agri-
Sciences, Czech University of Life Sciences Prague, Kamycka 129, Prague 
6-Suchdol, 16521, Czech Republic; E-mail: polesny@ftz.czu.cz



 Wild food plants of the Czech Republic 57
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e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)

L
IC

H
E

N
S 

 
 

 
 

 
 

C
L

A
D

O
N

IA
C

E
A

E
 

 
 

 
 

 
 

 
C

la
do

ni
a 

ra
ng

ife
ri

na
 (L

.) 
 

du
to

hl
áv

ka
 s

ob
í 

O
 

so
bí

 li
še

jn
ík

 
th

al
lu

s 
O

T
H

flo
 (1

) 
gr

ou
nd

 in
to

 fl
ou

r 
[3

5]
 

W
eb

er
 e

x 
F.

 H
. W

ig
g.

 
 

 
 

 
 

du
ri

ng
 fa

m
in

e 
PA

R
M

E
L

IA
C

E
A

E
 

 
 

 
 

 
 

  
C

et
ra

ri
a 

is
la

nd
ic

a 
(L

.) 
A

ch
. 

pu
kl

éř
ka

 is
la

nd
sk

á 
O

 
liš

ej
ní

k 
th

al
lu

s 
O

T
H

flo
 (3

) 
gr

ou
nd

 in
to

 fl
ou

r 
[3

, 1
4,

 3
5]

 
 

 
 

 
 

 
du

ri
ng

 fa
m

in
e 

E
ve

rn
ia

 p
ru

na
st

ri
 (L

.) 
A

ch
. 

vě
tv

ič
ní

k 
sl

ív
ov

ý 
N

 
m

ec
h 

tr
nk

ov
ý 

th
al

lu
s 

O
T

H
flo

 (1
) 

gr
ou

nd
 in

to
 fl

ou
r 

[3
5]

 
 

 
 

 
 

 
du

ri
ng

 fa
m

in
e 

B
R

Y
O

P
H

Y
T

E
S 

 
 

 
 

 
 

 
SP

H
A

G
N

A
C

E
A

E
 

 
 

 
 

 
 

 
Sp

ha
gn

um
 p

al
us

tr
e 

L
. 

ra
še

lin
ík

 č
lu

nk
ol

is
tý

 
O

 
 

th
al

lu
s 

O
T

H
flo

 (2
) 

gr
ou

nd
 in

to
 fl

ou
r 

[3
, 3

5]
 

 
 

 
 

 
 

 
du

ri
ng

 fa
m

in
e 

VA
SC

U
L

A
R

 P
L

A
N

T
S 

 
 

 
 

 
 

 
A

D
O

X
A

C
E

A
E

 
 

 
 

 
 

 
 

Sa
m

bu
cu

s 
ni

gr
a 

L
. 

be
z 

če
rn

ý 
O

 
be

zi
nk

y 
in

flo
re

sc
en

ce
 

FL
O

 (1
6)

 
fr

ie
d 

do
ug

ht
 c

oa
te

d 
flo

w
er

s 
[1

, 2
, 3

, 1
5,

 1
7,

 1
9,

 2
2,

 2
4,

 2
5,

  
 

 
 

 
 

 
 

or
 a

dd
ed

 to
 p

or
ri

dg
es

  
29

, 3
0,

 3
1,

 3
2,

 3
4,

 3
5,

 3
6]

 
 

 
 

 
 

fr
ui

t 
FR

U
 (1

6)
 

so
up

s,
 c

hu
tn

ey
s,

 fo
r m

ak
in

g 
[4

, 5
, 6

, 8
, 1

0,
 1

7,
 2

0,
 2

2,
 2

4,
  

 
 

 
 

 
 

 
ja

m
s/

je
lli

es
  

27
, 2

8,
 2

9,
 3

0,
 3

1,
 3

2,
 3

6]
 

 
 

 
 

 
 

B
E

V
 (7

) 
ju

ic
es

 
[2

, 6
, 1

4,
 1

7,
 2

4,
 2

5,
 3

2]

 
 

 
 

 
se

ed
 

O
T

H
oi

l (
1)

 
pr

es
se

d 
in

to
 o

il 
[3

] 
A

C
O

R
A

C
E

A
E

 
 

 
 

 
 

 
 

A
co

ru
s 

ca
la

m
us

 L
. 

pu
šk

vo
re

c 
ob

ec
ný

 
O

 
pi

ši
šv

or
 

rh
iz

om
e 

SE
A

 (4
) 

N
S 

[3
, 9

, 1
7,

 3
6]

 
 

 
 

 
 

 
SU

B
 (3

) 
rh

iz
om

es
 p

re
se

rv
ed

 w
ith

 s
ug

ar
 

[2
0,

 3
1,

 3
6]

 
 

 
 

 
 

 
B

E
V

 (1
) 

sy
ru

ps
 

[3
6]

 
 

 
 

 
 

 
B

E
V

liq
 (6

) 
us

ed
 fo

r m
ak

in
g 

sp
ir

its
 o

r 
[2

, 1
0,

 1
7,

 2
0,

 2
4,

 3
6]

 
 

 
 

 
 

 
 

ad
de

d 
in

to
 b

ee
rs

 
A

L
IS

M
A

TA
C

E
A

E
 

 
 

 
 

 
 

 
Sa

gi
tta

ri
a 

sa
gi

tti
fo

lia
 L

. 
ší

pa
tk

a 
st

ře
lo

lis
tá

 
O

 
ča

pí
 c

ap
a 

rh
iz

om
e 

SU
B

 (1
) 

us
ed

 in
 v

eg
et

ab
le

 d
is

he
s 

[2
0]

 
A

M
A

R
A

N
T

H
A

C
E

A
E

 
 

 
 

 
 

 
 

A
m

ar
an

th
us

 b
lit

um
 L

. 
la

sk
av

ec
 h

ru
bo

ze
l 

O
 

bl
ít 

le
af

 
V

E
G

 (2
) 

st
ea

m
ed

 le
av

es
 in

 v
eg

et
ab

le
 

[2
0,

 3
1]

 
 

 
 

 
 

 
 

di
sh

es
 

A
m

ar
at

hu
s 

re
tr

ofl
ex

us
 L

. 
la

sk
av

ec
 o

hn
ut

ý 
O

 
am

ar
an

t 
se

ed
 

O
T

H
flo

 (3
) 

gr
ou

nd
 in

to
 fl

ou
r 

[3
] 

 
 

 
 

 
 

 
du

ri
ng

 fa
m

in
e 

A
tr

ip
le

x 
pa

tu
la

 L
. 

le
be

da
 ro

zk
la

di
tá

 
O

 
šp

en
át

 
le

af
 

V
E

G
 (2

) 
ra

w
 in

 s
al

ad
s 

[2
0,

 2
3]

 
A

tr
ip

le
x 

sp
p.

 
le

be
da

 
O

 
šp

en
át

 
le

af
 

V
E

G
 (1

0)
 

so
up

s,
 s

te
am

ed
 in

 v
eg

et
ab

le
 

[2
, 3

, 1
4,

 1
5,

 1
8,

 2
4,

 2
9,

 3
1,

  
 

 
 

 
 

 
 

di
sh

es
  

32
, 3

6]
 

C
he

no
po

di
um

 a
lb

um
 L

. 
m

er
lík

 b
ílý

 
O

 
le

be
dn

ík
 

le
af

 
V

E
G

 (1
) 

ra
w

 in
 s

al
ad

s 
[2

0]
 

C
he

no
po

di
um

 b
on

us
-h

en
ri

cu
s 

L
. 

m
er

lík
 v

še
do

br
 

O
 

ch
ře

st
ov

ý 
šp

en
át

 
le

af
 

V
E

G
 (3

) 
ve

ge
ta

bl
e 

di
sh

es
 

[1
2,

 2
0,

 3
5]

 



58 K. Simkova, Z. Polesny

A
M

A
R

Y
L

L
ID

A
C

E
A

E
 

 
 

 
 

 
 

 
A

lli
um

 s
ch

oe
no

pr
as

um
 L

. 
pa

ži
tk

a 
po

bř
ež

ní
 

O
 

šn
itl

ík
 

st
em

 
SE

A
 (1

) 
N

S 
[1

7]
 

A
lli

um
 u

rs
in

um
 L

. 
če

sn
ek

 m
ed

vě
dí

 
O

 
di

vo
ký

 č
es

ne
k 

w
ho

le
 p

la
nt

 
SE

A
 (3

) 
N

S 
[3

, 1
7,

 3
1]

 
G

al
an

th
us

 n
iv

al
is

 L
. 

sn
ěž

en
ka

 p
od

sn
ěž

ní
k 

O
 

sn
ěh

ov
ka

 
bu

lb
 

O
T

H
flo

 (1
) 

gr
ou

nd
 in

to
 fl

ou
r d

ur
in

g 
[3

5]
 

 
 

 
 

 
 

 
fa

m
in

e 
 

 
 

 
 

 
SU

B
 (1

) 
dr

ie
d 

an
d 

gr
ou

nd
 in

to
 p

or
ri

dg
es

 
[1

4]
 

Le
uc

oj
um

 v
er

nu
m

 L
. 

bl
ed

ul
e 

ja
rn

í 
O

 
bl

ed
ni

vk
a 

bu
lb

 
O

T
H

flo
 (1

) 
dr

ie
d 

an
d 

gr
ou

nd
 in

to
 fl

ou
r 

[3
5]

 
 

 
 

 
 

 
 

du
ri

ng
 fa

m
in

e 
 

 
 

 
 

 
SU

B
 (1

) 
dr

ie
d 

an
d 

gr
ou

nd
 in

to
 p

or
ri

dg
es

 
[1

4]
 

A
PI

A
C

E
A

E
 

 
 

 
 

 
 

 
A

eg
op

od
iu

m
 p

od
ag

ra
ri

a 
L

. 
br

šl
ic

e 
ko

zí
 n

oh
a 

O
, N

 
br

zl
ic

e,
 ja

ro
us

 
le

af
 

V
E

G
 (5

) 
ra

w
 o

r s
te

am
ed

 
[3

, 1
2,

 2
0,

 3
1,

 3
5]

 
A

ng
el

ic
a 

ar
ch

an
ge

lic
a 

L
. 

an
dě

lik
a 

lé
ka

řs
ká

 
O

 
dě

he
l a

nd
ěl

ik
a 

le
af

 
SE

A
 (1

) 
N

S 
[3

] 
B

er
ul

a 
er

ec
ta

 (H
ud

s.
) C

ov
ill

e 
po

to
čn

ík
 v

zp
ří

m
en

ý 
N

 
be

rl
a 

úz
ko

lis
tá

 
le

af
 

V
E

G
 (1

) 
ra

w
 

[2
0]

 
B

un
iu

m
 b

ul
bo

ca
st

an
um

 L
. 

bu
lv

uš
ka

 h
líz

na
tá

 
O

 
bu

lk
a,

  
tu

be
r 

SU
B

 (1
) 

ea
te

n 
ra

w
 o

r r
oa

st
ed

  
[3

1]
 

 
 

 
 

ze
m

sk
ý 

ka
št

an
 

C
ar

um
 c

ar
vi

 L
. 

km
ín

 k
oř

en
ný

 
O

 
ch

le
bo

vé
 k

oř
en

í 
le

af
 

SE
A

 (1
) 

se
as

on
in

g 
so

up
s 

[3
1]

 
 

 
 

 
 

N
S 

SE
A

 (6
) 

N
S 

[1
1,

 1
7,

 2
2,

 3
4,

 3
5,

 3
6]

 
D

au
cu

s 
ca

ro
ta

 L
. s

ub
s.

 C
ar

ot
a 

m
rk

ev
 o

be
cn

á 
pr

av
á 

N
 

m
rk

vo
us

 
ro

ot
 

SU
B

 (1
) 

ro
ot

s,
 ra

w
 a

s 
a 

sn
ac

k 
[3

5]
 

H
er

ac
le

um
 s

ph
on

dy
liu

m
 L

. 
bo

lš
ev

ní
k 

ob
ec

ný
 

O
 

km
ín

 s
vi

ňs
ký

 
le

af
 

V
E

G
 (2

) 
us

ed
 in

 s
ou

ps
 

[3
, 3

5]
 

C
ha

er
op

hy
llu

m
 b

ul
bo

su
m

 L
. 

kr
ab

ili
ce

 h
líz

na
t 

O
 

kr
ab

ili
ce

 b
ul

va
tá

 
tu

be
r 

SU
B

 (2
) 

bo
ile

d 
or

 ro
as

te
d 

[3
1,

 3
5]

 
Le

vi
st

ic
um

 o
ffi

ci
na

le
 W

. D
. J

. K
oc

h 
lib

eč
ek

 lé
ka

řs
ký

 
O

, N
 

m
ag

íč
ko

, v
op

ic
h 

le
af

 
SE

A
 (4

) 
N

S 
[1

0,
 1

1,
 1

8,
 3

2]
 

 
 

 
 

 
 

V
E

G
 (4

) 
us

ed
 in

 s
ou

ps
 

[1
4,

 1
8,

 3
1 

33
] 

 
 

 
 

 
rh

iz
om

e 
SE

A
 (1

) 
dr

ie
d 

as
 a

 s
ea

so
ni

ng
 

[1
8]

 
 

 
 

 
 

N
S 

B
E

V
liq

 (1
) 

fo
r m

ak
in

g 
sp

ir
its

 
[1

0]
 

P
as

tin
ac

a 
sa

tiv
a 

L
. 

pa
st

in
ák

 s
et

ý 
O

 
dř

en
ka

 
ro

ot
 

SU
B

 (1
) 

N
S 

[3
5]

 
P

im
pi

ne
lla

 s
pp

. 
be

dr
ní

k 
O

 
be

dř
in

ec
 

le
af

 
V

E
G

 (4
) 

us
ed

 ra
w

 in
 s

al
ad

s 
[3

, 2
0,

 3
1,

 3
5]

 
 

 
 

 
 

 
SE

A
 (4

) 
N

S 
[3

, 1
2,

 1
7,

 2
9]

 
A

R
A

C
E

A
E

 
 

 
 

 
 

 
 

C
al

la
 p

al
us

tr
is

 L
. 

ď
áb

lík
 b

ah
en

ní
 

O
 

di
vo

ká
 k

al
a 

rh
iz

om
e 

O
T

H
flo

 (1
) 

N
S 

[2
0]

 
A

ru
m

 m
ac

ul
at

um
 L

. 
ár

on
 p

la
m

at
ý 

O
 

bl
áz

iv
ec

 
rh

iz
om

e 
SU

B
 (2

) 
bo

ile
d 

[2
0,

 3
5]

 
 

 
 

 
 

 
O

T
H

flo
 (2

) 
gr

ou
nd

 in
to

 fl
ou

r 
[3

, 2
0]

 
 

 
 

 
 

 
 

du
ri

ng
 fa

m
in

e 
A

SP
A

R
A

G
A

C
E

A
E

 
 

 
 

 
 

 
 

A
sp

ar
ag

us
 o

ffi
ci

na
lis

 L
. 

ch
ře

st
 lé

ka
řs

ký
 

N
 

šp
ar

gl
 

le
af

 
V

E
G

 (1
) 

yo
un

g 
le

av
es

 u
se

d 
in

 
[3

5]
 

 
 

 
 

 
 

 
ve

ge
ta

bl
e 

di
sh

es
 

P
ol

yg
on

um
 s

pp
. 

ko
ko

ří
k 

O
 

ď
áb

lík
 

N
S 

B
E

V
liq

 (1
) 

fo
r m

ak
in

g 
sp

ir
its

 
[3

4]
 

A
SP

L
E

N
IA

C
E

A
E

 
 

 
 

 
 

 
  

P
hy

lli
tis

 s
co

lo
pe

nd
ri

um
 (L

.) 
N

ew
m

an
 

je
le

ní
 ja

zy
k 

ce
lo

lis
tý

 
O

 
by

lin
a 

st
ud

no
vá

 
le

af
 

V
E

G
 (1

) 
us

ed
 in

 s
ou

ps
 

[3
6]

 
A

ST
E

R
A

C
E

A
E

 
 

 
 

 
 

 
 

A
ch

ill
ea

 p
ta

rm
ic

a 
L

. 
ře

bř
íč

ek
 b

er
tr

ám
 

O
 

pe
rs

án
 

le
af

 
SE

A
 (3

) 
se

as
on

in
g 

in
 s

ou
ps

 
[2

, 3
, 1

1]
 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



 Wild food plants of the Czech Republic 59

 
 

 
 

 
 

V
E

G
 (7

) 
us

ed
 in

 v
eg

et
ab

le
 d

is
he

s 
[2

, 3
, 1

7,
 1

8,
 2

5,
 3

1,
 3

6]
 

A
nt

he
m

is
 a

rv
en

si
s 

L
. 

rm
en

 ro
ln

í 
O

 
ho

řk
á 

tr
áv

a 
le

af
 

SE
A

 (1
) 

N
S 

[3
] 

A
rc

tiu
m

 s
pp

. 
lo

pu
ch

 
O

 
ba

bá
k,

 b
ej

lí 
ro

ot
 

SU
B

 (1
) 

ve
ge

ta
bl

e 
di

sh
es

 
[3

] 
A

rt
em

is
ia

 v
ul

ga
ri

s 
L

. 
pe

ly
ně

k 
če

rn
ob

ýl
 

O
 

če
rn

ob
ýl

 
st

em
 

SE
A

 (4
) 

N
S 

[3
, 9

, 1
7,

 1
8]

 
 

 
 

 
 

 
B

E
V

liq
 (2

) 
fo

r m
ak

in
g 

sp
ir

its
 

[2
4,

 3
4]

 
 

 
 

 
 

 
O

T
H

 (1
) 

vi
ne

ga
r 

[2
] 

 
 

 
O

 
 

le
af

 
V

E
G

 (2
) 

ve
ge

ta
bl

e 
di

sh
es

 
[3

, 3
1]

 
 

 
 

O
 

 
flo

w
er

 
SE

A
 (3

) 
N

S 
[1

8,
 2

0,
 3

1]

B
el

lis
 p

er
en

ni
s 

L
.  

se
dm

ik
rá

sk
a 

ob
ec

ná
 

O
, N

 
ch

ud
ob

ka
 

le
af

 
V

E
G

 (8
) 

yo
un

g 
le

av
es

 u
se

d 
in

 s
al

ad
s 

[2
, 3

, 1
0,

 1
3,

 1
7,

 2
7,

 3
1,

 3
5]

 
 

 
 

 
 

 
 

or
 s

ou
ps

 d
ur

in
g 

sp
ri

ng
 

 
 

 
 

 
flo

w
er

 
FL

O
 (3

) 
ra

w
, p

re
se

rv
ed

 w
ith

 s
ug

ar
 

[3
, 1

7,
 3

6]
 

 
 

 
 

 
 

B
E

V
 (1

) 
fo

r m
ak

in
g 

sy
ru

ps
 

[1
7]

 
C

ar
du

us
 a

ca
nt

ho
id

es
 L

. 
bo

dl
ák

 o
be

cn
ý 

O
 

ch
ab

lá
k,

 je
ža

te
c 

le
af

 
V

E
G

 (1
) 

ra
w

 le
av

es
 u

se
d 

 in
 s

al
ad

s 
[3

5]
 

C
ar

lin
a 

ac
au

lis
 L

. 
pu

pa
va

 b
ez

lo
dy

žn
á 

O
 

bo
dl

áč
ek

 
flo

w
er

 
FL

O
 (4

) 
ra

w
 re

ce
pt

ac
le

s 
as

 a
 c

hi
ld

re
n’

s 
[1

2,
 2

7,
 2

6,
 3

1]
 

 
 

 
 

 
 

 
sn

ac
k 

fo
od

, v
eg

et
ab

le
 d

is
he

s 
C

en
ta

ur
ea

 s
pp

. 
ch

rp
a 

O
 

ch
rp

in
a,

  
flo

w
er

 
B

E
V

 (1
) 

fo
r m

ak
in

g 
ju

ic
es

, s
yr

up
s 

[2
] 

 
 

 
 

m
od

rá
če

k 
 

 
 

 
 

 
FL

O
 (4

) 
pr

es
er

ve
d 

w
ith

 s
ug

ar
,  

[1
, 3

, 3
4,

 3
6]

 
 

 
 

 
 

 
 

co
lo

ur
in

gs
 

 
 

 
 

 
 

SE
A

 (1
) 

N
S 

[2
2]

C
ic

ho
ri

um
 in

ty
bu

s 
L

. 
če

ka
nk

a 
ob

ec
ná

 
O

, N
 

ci
ko

ri
e,

 š
tě

rb
ák

 
le

af
 

V
E

G
 (4

) 
yo

un
g 

le
av

es
 e

at
en

 ra
w

 
[1

8,
 2

1,
 3

1,
 3

5]
 

 
 

 
 

 
 

 
or

 a
dd

ed
 to

 s
ou

ps
 

 
 

 
 

 
ro

ot
 

SU
B

 (1
) 

us
ed

 ra
w

 in
 s

al
ad

s,
 p

re
se

rv
ed

 
[3

5]
 

 
 

 
 

 
 

 
in

to
 s

ug
ar

 
 

 
 

 
 

 
B

E
Vo

th
 (7

) 
gr

ou
nd

 in
to

 c
of

fe
e 

su
bs

tit
ut

es
 

[2
, 1

4,
 1

5,
 2

0,
 2

6,
 3

1,
 3

5]
 

 
 

 
 

 
N

S 
B

E
V

liq
 (1

) 
N

S 
[3

4]
 

M
at

ri
ca

ri
a 

ch
am

om
ill

a 
L

. 
he

řm
án

ek
 p

ra
vý

 
O

 
vo

ňa
v 

rm
en

 
flo

w
er

 
B

E
V

liq
 (1

) 
flo

w
er

s 
fo

r m
ak

in
g 

sp
ir

its
 

[3
4]

 
O

no
po

rd
um

 a
ca

nt
hi

um
 L

. 
os

tr
op

es
 tr

ub
il 

O
 

ko
st

ro
pe

s 
le

af
 

V
E

G
 (1

) 
le

av
e 

bu
ds

 u
se

d 
in

 s
al

ad
s 

[2
0]

 
 

 
 

 
 

flo
w

er
 

V
E

G
 (1

) 
yo

un
g 

re
ce

pt
ac

le
s 

us
ed

 in
 s

al
ad

s 
[2

0]
 

 
 

 
 

 
ro

ot
 

SU
B

 (1
) 

yo
un

g 
ro

ot
s 

us
ed

 in
 s

al
ad

s 
[2

0]
 

P
et

as
ite

s 
hy

br
id

us
 (L

.) 
P.

 G
ae

rt
n.

,  
de

vě
ts

il 
lé

ka
řs

ký
 

O
 

po
db

ěl
 

le
af

 
V

E
G

 (1
) 

us
ed

 in
 s

ou
ps

, v
eg

et
ab

le
 d

is
he

s 
[3

5]
 

B
. M

ey
. &

 S
ch

er
b.

 
P

ic
ri

s 
hi

er
ac

io
id

es
 L

. 
ho

řč
ík

 je
st

řá
bn

ík
ov

itý
 

O
 

 
le

af
 

V
E

G
 (1

) 
us

ed
 in

 s
ou

ps
, v

eg
et

ab
le

 d
is

he
s 

[3
5]

 
Sc

or
zo

ne
ra

 h
is

pa
ni

ca
 L

. 
ha

dí
 m

or
d 

šp
an

ěl
sk

ý 
O

 
če

rn
ok

oř
en

 
ro

ot
 

SU
B

 (1
) 

ra
w

 in
 s

al
ad

s 
[2

0]
 

 
 

 
 

 
 

B
E

Vo
th

 (1
) 

gr
ou

nd
 in

to
 c

of
fe

e 
su

bs
tit

ut
es

 
[2

0]
 

Se
ne

ci
o 

vu
lg

ar
is

 L
. 

st
ar

če
k 

ob
ec

ný
 

O
 

bu
ře

na
, t

er
an

ka
 

le
af

 
V

E
G

 (1
) 

so
up

s,
 v

eg
et

ab
le

 d
is

he
s 

[3
5]

 
Si

ly
bu

m
 m

ar
ia

nu
m

 (L
.) 

G
ae

rt
ne

r 
os

tr
op

es
tř

ec
 m

ar
iá

ns
ký

 
O

 
ja

te
rn

í s
em

ín
ko

 
flo

w
er

 
SE

A
 (1

) 
flo

w
er

s 
as

 a
 s

ea
so

ni
ng

 
[2

0]
 

So
nc

hu
s 

ol
er

ac
eu

s 
L

. 
m

lé
č 

ze
lin

ný
 

O
, N

 
m

líč
í 

le
af

 
V

E
G

 (2
) 

ra
w

, s
ou

ps
 

[1
8,

 3
5]

 
Ta

na
ce

um
 v

ul
ga

re
 L

. 
vr

at
ič

 o
be

cn
ý 

O
, N

 
ci

cv
ár

, k
op

re
tin

a 
le

af
 

SE
A

 (3
) 

N
S 

[3
, 2

2,
 3

4]
 

 
 

 
 

 
 

B
E

V
liq

 (1
) 

su
bs

tit
ut

e 
fo

r h
op

s 
in

 
[2

0]
 

 
 

 
 

 
 

 
be

er
 b

re
w

in
g 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



60 K. Simkova, Z. Polesny

Ta
ra

xa
cu

m
 s

ec
t. 

R
ud

er
al

ia
 K

ir
sc

hn
er

,  
pa

m
pe

liš
ka

 
O

, N
 

sm
et

án
ka

 
le

af
 

V
E

G
 (1

0)
 

ra
w

, s
ou

ps
, v

eg
et

ab
le

 d
is

he
s 

[3
, 6

, 1
0,

 1
5,

 1
7,

 1
8,

 2
0,

  
H

. O
llg

aa
rd

 e
t Š

tě
pá

ne
k 

 
 

 
 

 
 

 
29

, 3
1,

 3
2]

  
 

  
 

 
 

flo
w

er
 

O
T

H
 (3

) 
bo

ile
d 

flo
w

er
s 

w
ith

 s
ug

ar
 

[1
0,

 1
7,

 1
8]

 
 

 
 

 
 

 
 

to
 m

ak
e 

a 
ho

ne
y 

  
  

 
 

 
 

B
E

V
 (1

) 
flo

w
er

s 
fo

r m
ak

in
g 

sy
ru

ps
 

[1
8]

 
 

  
 

 
 

 
B

E
V

liq
 (3

) 
w

in
es

 
[1

0,
 1

7,
 1

8]
 

Tr
ag

op
og

on
 p

ra
te

ns
is

 L
. 

ko
zí

 b
ra

da
 lu

čn
í 

O
 

ko
zi

br
ad

ka
 

le
af

 
V

E
G

 (1
) 

N
S 

[2
0]

 
 

 
 

 
 

rh
iz

om
e 

SU
B

 (3
) 

ch
ild

re
n’

s 
sn

ac
k 

fo
od

 
[2

6,
 3

1,
 3

5]
 

B
E

R
B

E
R

ID
A

C
E

A
E

 
 

 
 

 
 

 
 

B
er

be
ri

s 
vu

lg
ar

is
 L

. 
dř

iš
ťá

l o
be

cn
ý 

O
 

be
rb

er
ka

 
le

af
 

V
E

G
 (2

) 
ra

w
 

[1
7,

 3
5]

 
 

 
 

 
 

fr
ui

t 
FR

U
 (6

) 
ch

ild
re

n’
s 

sn
ac

k 
fo

od
,  

[1
2,

 1
7,

 2
4,

 2
9,

 3
1,

 3
2]

 
 

 
 

 
 

 
 

ja
m

s/
je

lli
es

 
 

 
 

 
 

 
 

B
E

V
 (2

) 
ju

ic
es

 
[2

, 3
] 

B
E

T
U

L
A

C
E

A
E

 
 

 
 

 
 

 
 

B
et

ul
a 

pe
nd

ul
a 

R
ot

h 
bř

íz
a 

bě
lo

ko
rá

 
O

 
bř

íz
a 

br
ad

av
ič

na
tá

 tr
un

k 
B

E
V

 (3
) 

sa
p 

dr
un

k 
fr

es
h 

du
ri

ng
 s

pr
in

g 
[1

, 3
, 2

0]
 

 
 

 
 

 
ba

rk
 

O
T

H
flo

 (1
) 

in
ne

r b
ar

k 
gr

ou
nd

 in
to

 fl
ou

r 
[1

4]
 

 
 

 
 

 
 

 
du

ri
ng

 fa
m

in
e 

 
 

 
 

 
 

O
T

H
 (1

) 
vi

ne
ga

r 
[3

6]
 

 
 

 
 

 
le

af
 

FL
O

 (1
) 

le
av

e 
bu

ds
 

[3
5]

 
C

or
yl

us
 a

ve
lla

na
 L

. 
lís

ka
 o

be
cn

á 
 

O
 

 
fr

ui
t 

FR
U

 (1
2)

 
us

ed
 ra

w
 o

r a
dd

ed
 to

 p
as

tr
y 

[2
, 6

, 1
3,

 1
6,

 1
8,

 1
9,

 2
4,

 2
7,

  
 

 
 

 
 

 
 

an
d 

co
nf

ec
tio

na
ry

  
29

, 3
1,

 3
2,

 3
6]

 
 

 
 

 
 

 
O

T
H

oi
l (

1)
 

fr
ui

ts
 p

re
ss

ed
 in

to
 o

il 
[3

1]
 

 
 

 
 

 
 

PR
E

 (1
) 

re
nn

et
 s

ub
st

itu
te

s 
[3

6]
 

B
O

R
A

G
IN

A
C

E
A

E
 

 
 

 
 

 
 

 
A

nc
hu

sa
 o

ffi
ci

na
lis

 L
. 

pi
lá

t l
ék

ař
sk

ý 
O

 
sl

áz
a 

le
af

 
V

E
G

 (2
) 

ra
w

 y
ou

ng
 le

av
es

 
[3

1,
 3

5]
 

B
or

ag
o 

of
fic

in
al

is
 L

. 
br

ut
ná

k 
lé

ka
řs

ký
 

O
, N

 
ba

re
č 

le
af

 
V

E
G

 (2
) 

us
ed

 in
 s

ou
ps

, v
eg

et
ab

le
 

[1
2,

 1
8]

 
 

 
 

 
 

 
 

di
sh

es
, p

ic
kl

es
 

E
ch

iu
m

 v
ul

ga
re

 L
. 

ha
di

ne
c 

ob
ec

ný
 

O
 

ko
ňs

ký
 o

ca
s 

le
af

 
V

E
G

 (1
) 

yo
un

g 
le

av
es

 in
 s

ou
ps

 
[1

8]
 

P
ul

m
on

ar
ia

 o
ffi

ci
na

lis
 L

. 
pl

ic
ní

k 
lé

ka
řs

ký
 

O
 

 
le

af
 

V
E

G
 (3

) 
ra

w
, v

eg
et

ab
le

 d
is

he
s 

[3
, 1

7,
 3

1]
 

Sy
m

ph
yt

um
 o

ffi
ci

na
le

 L
. 

ko
st

iv
al

 lé
ka

řs
ký

 
O

 
če

rn
ý 

ko
ře

n 
le

af
 

V
E

G
 (2

) 
ve

ge
ta

bl
e 

di
sh

es
 

[3
, 3

5]
 

 
 

 
 

 
rh

iz
om

e 
SU

B
 (1

) 
N

S 
[3

5]
 

B
R

A
SS

IC
A

C
E

A
E

 
 

 
 

 
 

 
 

Le
pi

di
um

 s
pp

. 
ře

ři
ch

a 
O

 
 

le
af

 
V

E
G

 (9
) 

ra
w

, s
ou

ps
, c

on
fe

ct
io

ne
ry

 
[2

, 1
8,

 2
0,

 2
1,

 2
4,

 2
7,

 2
9,

  
 

 
 

 
 

 
 

(fi
lli

ng
 d

ou
gh

nu
ts

)  
31

, 3
5]

 
 

 
 

 
 

 
SE

A
 (2

) 
 

[2
, 5

] 
 

 
 

 
 

tu
be

r 
SE

A
 (1

) 
dr

ie
d 

as
 a

 s
ea

so
ni

ng
 

[1
8]

 
A

lli
ar

ia
 p

et
io

la
ta

 (M
. B

ie
b.

)  
če

sn
áč

ek
 lé

ka
řs

ký
 

O
 

če
sn

ač
ka

 
se

ed
 

O
T

H
oi

l (
1)

 
N

S 
[2

0]
 

C
av

ar
a 

et
 G

ra
nd

e 
B

ar
ba

re
a 

vu
lg

ar
is

 W
.T

. A
ito

n 
ba

rb
or

ka
 o

be
cn

á 
O

 
 

le
af

 
V

E
G

 (3
) 

ra
w

, v
eg

et
ab

le
 d

is
he

s 
[3

, 1
8,

 3
1]

 
B

un
ia

s 
sp

p.
 

ru
ke

vn
ík

 
O

 
 

le
af

 
V

E
G

 (2
) 

so
up

s,
 v

eg
et

ab
le

 d
is

he
s 

[3
, 3

1]
 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



 Wild food plants of the Czech Republic 61

C
ap

se
lla

 b
ur

sa
-p

as
to

ri
s 

(L
.) 

M
ed

. 
ko

ko
šk

a 
pa

st
uš

í t
ob

ol
ka

 
O

 
ba

bí
 k

ap
sa

 
le

af
 

V
E

G
 (2

) 
st

ea
m

ed
 y

ou
ng

 le
av

es
 

[3
1,

 3
5]

 
 

 
 

 
 

st
em

 
SE

A
 (1

) 
N

S 
[3

] 
C

ar
da

m
in

e 
pr

at
en

si
s 

L
. 

ře
ři

šn
ic

e 
lu

čn
í 

O
 

 
le

af
 

V
E

G
 (2

) 
ra

w
, s

ou
ps

 
[3

, 3
5]

 
Le

pi
di

um
 d

id
ym

us
 L

. 
vr

an
ož

ka
 p

od
vo

jn
á 

N
 

 
le

af
 

V
E

G
 (2

) 
ra

w
 

[3
1,

 3
5]

 
N

as
tu

rt
iu

m
 o

ffi
ci

na
le

 W
.T

. A
ito

n 
po

to
čn

ic
e 

lé
ka

řs
ká

 
O

 
če

rn
ý 

pe
př

 
le

af
 

V
E

G
 (2

) 
ra

w
 

[2
0,

 3
1]

 
R

ap
ha

nu
s 

ra
ph

an
is

tr
um

 L
. 

ře
dk

ev
 o

hn
ic

e 
O

 
bl

ej
sk

av
a 

le
af

 
V

E
G

 (2
) 

ba
sa

l l
ea

ve
s 

in
  

[3
, 3

1]
 

 
 

 
 

 
 

 
ve

ge
ta

bl
e 

di
sh

es
 

 
Si

na
pi

s 
ar

ve
ns

is
 L

. 
ho

řč
ic

e 
po

ln
í 

O
 

bl
ej

sk
av

ic
e 

le
af

 
V

E
G

 (3
) 

so
up

s,
 v

eg
et

ab
le

 d
is

he
s 

[2
0,

 3
1,

 3
5]

 
Si

sy
m

br
iu

m
 o

ffi
ci

na
le

 (L
.) 

Sc
op

. 
hu

le
vn

ík
 lé

ka
řs

ký
 

O
 

kl
uk

ov
ka

 
le

af
 

V
E

G
 (2

) 
ra

w
 s

to
lo

ns
 in

 s
al

ad
s 

[3
1,

 3
5]

 
C

A
M

PA
N

U
L

A
C

E
A

E
 

 
 

 
 

 
 

 
C

am
pa

nu
la

 r
ap

un
cu

lo
id

es
 L

. 
zv

on
ek

 ře
pk

ov
itý

 
O

 
 

ro
ot

 
SU

B
 (2

) 
us

ed
 ra

w
 in

 s
al

ad
s 

[2
0,

 3
5]

 
 

 
 

 
 

le
af

 
V

E
G

 (1
) 

us
ed

 ra
w

 in
 s

al
ad

s 
[2

0]
 

C
am

pa
nu

la
 r

ap
un

cu
lu

s 
L

. 
zv

on
ek

 ře
pk

a 
O

 
ro

zp
on

ka
 

ro
ot

 
SU

B
 (1

) 
N

S 
[3

5]
 

P
hy

te
um

a 
or

bi
cu

la
re

 L
. 

zv
on

eč
ní

k 
hl

av
at

ý 
N

 
ře

pk
a 

hl
av

at
á 

le
af

 
V

E
G

 (1
) 

us
ed

 ra
w

 in
 s

al
ad

s 
[2

0]
 

P
hy

te
um

a 
sp

ic
at

um
 L

. 
zv

on
eč

ní
k 

kl
as

na
tý

 
N

 
ře

pk
a 

kl
as

na
tá

 
le

af
 

V
E

G
 (1

) 
us

ed
 ra

w
 in

 s
al

ad
s 

[2
0]

 
 

 
 

 
 

ro
ot

 
SU

B
 (2

) 
us

ed
 ra

w
 in

 s
al

ad
s 

[2
0,

 3
5]

 
C

A
N

N
A

B
A

C
E

A
E

 
 

 
 

 
 

 
 

H
um

ul
us

 lu
pu

lu
s 

L
. 

ch
m

el
 o

tá
či

vý
 

O
 

 
le

af
 

V
E

G
 (1

) 
st

ol
on

s 
us

ed
 in

 s
ou

ps
,  

[1
7]

 
 

 
 

 
 

 
 

eg
g 

di
sh

es
 

C
A

R
Y

O
PH

Y
L

L
A

C
E

A
E

 
 

 
 

 
 

 
 

Si
le

ne
 v

ul
ga

ri
s 

(M
oe

nc
h)

 G
ar

ck
e 

si
le

nk
a 

na
dm

ut
á 

O
 

bě
he

n 
le

af
 

V
E

G
 (1

) 
us

ed
 in

 s
ou

ps
, v

eg
et

ab
le

 d
is

he
s 

[3
5]

 
St

el
la

ri
a 

sp
p.

 
pt

ač
in

ec
 

O
 

ha
dí

 p
us

a 
le

af
 

V
E

G
 (1

) 
ra

w
 

[3
5]

 
C

O
R

N
A

C
E

A
E

 
 

 
 

 
 

 
 

C
or

nu
s 

m
as

 L
. 

dř
ín

 ja
rn

í 
O

 
dř

ín
ov

é 
ja

hů
dk

y 
fr

ui
t 

FR
U

 (4
) 

ra
w

, j
am

s/
je

lli
es

 
[3

, 1
7,

 2
9,

 3
1]

 
 

 
 

 
 

 
B

E
V

 (1
) 

ju
ic

es
 

[1
7]

 
 

 
 

 
 

 
B

E
V

liq
 (9

) 
w

in
es

, s
pi

ri
ts

 
[1

7]
 

C
or

nu
s 

sa
ng

ui
ne

a 
L

. 
sv

íd
a 

kr
va

vá
 

O
 

kr
va

vý
 p

ru
t 

fr
ui

t 
FR

U
 (1

) 
N

S 
[3

] 
C

R
A

SS
U

L
A

C
E

A
E

 
 

 
 

 
 

 
 

H
yl

ot
el

ep
hi

um
 m

ax
im

um
 (L

.) 
H

ol
ub

 
ro

zc
ho

dn
ík

 v
el

ký
 

O
 

ko
zí

 z
el

í 
le

af
 

V
E

G
 (1

) 
ra

w
 in

 s
al

ad
s 

[2
0]

 
Se

du
m

 a
lb

um
 L

. 
ro

zc
ho

dn
ík

 b
ílý

 
O

 
bě

lo
ro

zc
ho

dn
ík

 
le

af
 

V
E

G
 (1

) 
ra

w
 in

 s
al

ad
s 

[3
5]

 
Se

du
m

 r
efl

ex
um

 L
. 

ro
zc

ho
dn

ík
 s

ka
ln

í 
O

 
pa

ne
tř

es
k 

le
af

 
V

E
G

 (1
) 

so
up

s 
[2

0]
 

Se
du

m
 s

pp
. 

ro
zc

ho
dn

ík
 

 
 

le
af

 
V

E
G

 (1
) 

ra
w

 in
 s

al
ad

s 
[3

1]
 

Se
m

pe
rv

iv
um

 te
ct

or
um

 L
. 

ne
tř

es
k 

st
ře

šn
í 

N
 

ne
tř

es
k 

ze
dn

í 
le

af
 

V
E

G
 (1

) 
ra

w
 in

 s
al

ad
s 

[1
7]

 
 

 
 

 
 

 
B

E
V

 (1
) 

fo
r m

ak
in

g 
ju

ic
es

 
[1

7]
 

C
U

C
U

R
B

IT
A

C
E

A
E

 
 

 
 

 
 

 
 

B
ry

on
ia

 d
io

ic
a 

Ja
cq

. 
po

se
d 

dv
ou

do
m

ý 
O

 
di

bl
ík

, o
se

ch
 

ro
ot

 
SU

B
 (1

) 
N

S 
[3

5]
 

C
U

PR
E

SS
A

C
E

A
E

 
 

 
 

 
 

 
 

Ju
ni

pe
ru

s 
co

m
m

un
is

 L
. 

ja
lo

ve
c 

ob
ec

ný
 

O
 

bo
le

rá
z,

 b
ří

n 
br

an
ch

 
PR

E
 (3

) 
fr

ui
tin

g 
le

af
y 

br
an

ch
es

 to
 

[1
, 3

, 3
6]

 
 

 
 

 
 

 
 

pr
es

er
ve

 m
ea

t 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



62 K. Simkova, Z. Polesny

 
 

 
 

 
fr

ui
t 

SE
A

 (2
4)

 
se

as
on

in
g 

(m
os

tly
 g

am
e)

 
[1

, 2
, 3

, 4
, 5

, 6
, 9

, 1
0,

 1
1,

 1
3,

  
 

 
 

 
 

 
 

 
17

, 1
8,

 2
0,

 2
1,

 2
2,

 2
4,

 2
7,

 2
8,

  
 

 
 

 
 

 
 

 
29

, 3
0,

 3
1,

 3
3,

 3
4,

 3
6]

 
 

 
 

 
 

 
B

E
V

liq
 (6

) 
sp

ir
its

 
[2

, 1
7,

 2
0,

 2
4,

 2
9,

 3
4]

 
C

Y
PE

R
A

C
E

A
E

 
 

 
 

 
 

 
 

C
ar

ex
 s

pp
. 

os
tř

ic
e 

O
 

ps
ár

ka
, t

uř
ic

e 
st

em
 

V
E

G
 (1

) 
st

al
ks

 a
s 

a 
ch

ild
re

n’
s 

[2
6]

 
 

 
 

 
 

 
 

sn
ac

k 
fo

od
 

C
yp

er
us

 e
sc

ul
en

tu
s 

L
. 

šá
ch

or
 je

dl
ý 

O
 

ga
lg

án
 p

la
ný

 
tu

be
r 

SU
B

 (1
) 

us
ed

 ra
w

, f
ri

ed
 o

r b
ak

ed
 

[3
5]

 
D

E
N

N
ST

A
E

D
T

IA
C

E
A

E
 

 
 

 
 

 
 

 
P

te
ri

di
um

 a
qu

ili
nu

m
 (L

.) 
K

uh
n 

ha
si

vk
a 

or
lič

í 
O

 
ha

si
na

 
rh

iz
om

e 
O

T
H

flo
 (3

) 
gr

ou
nd

 in
to

 fl
ou

r d
ur

in
g 

fa
m

in
e 

[3
, 1

4,
 3

5]
 

E
R

IC
A

C
E

A
E

 
 

 
 

 
 

 
 

Va
cc

in
iu

m
 m

yr
til

lu
s 

L
. 

br
us

ni
ce

 b
or

ův
ka

 
O

 
če

rn
á 

ja
ho

da
 

le
af

 
SE

A
 (1

) 
se

as
on

in
g 

in
 s

ou
ps

 
[1

8]
 

 
 

 
 

 
 

 
du

ri
ng

 s
pr

in
g 

 
 

 
 

 
fr

ui
t 

FR
U

 (2
2)

 
fr

ui
ts

, r
aw

 a
s 

a 
ch

ild
re

n’
s 

[2
, 3

, 6
, 7

, 9
, 1

0,
 1

3,
 1

4,
 1

5,
  

 
 

 
 

 
 

 
sn

ac
k 

fo
od

, s
ou

ps
, j

am
s/

je
lli

es
  

17
, 1

8,
 1

9,
 2

0,
 2

4,
 2

5,
 2

6,
 2

8,
  

 
 

 
 

 
 

 
 

29
, 3

0,
 3

1,
 3

2,
 3

6]
 

 
 

 
 

 
 

B
E

V
 (4

) 
ju

ic
es

 
[2

, 6
, 3

1,
 3

2]
 

 
 

 
 

 
 

B
E

V
liq

 (3
) 

w
in

es
 a

nd
 s

pi
ri

ts
 

[1
5,

 1
8,

 2
4]

 
Va

cc
in

iu
m

 o
xy

co
cc

os
 L

. 
kl

ik
va

 b
ah

en
ní

 
N

 
kl

ik
va

 ž
or

av
in

a 
fr

ui
t 

FR
U

 (2
) 

fo
r m

ak
in

g 
ch

ut
ne

ys
 

[1
7,

 2
0]

 
Va

cc
in

iu
m

 u
lig

in
os

um
 L

. 
vl

oc
hy

ně
 b

ah
en

ní
 

O
 

ba
ži

nn
á 

bo
rů

vk
a 

fr
ui

t 
FR

U
 (2

) 
N

S 
[2

0,
 3

1]
 

Va
cc

in
iu

m
 v

iti
s-

id
ae

a 
L

. 
 b

ru
sn

ic
e 

br
us

in
ka

 
O

 
če

rv
en

á 
bo

rů
vk

a 
fr

ui
t 

FR
U

 (2
4)

 
fo

r m
ak

in
g 

fr
ui

t s
ou

ps
,  

[3
, 4

, 5
, 6

, 7
, 9

, 1
0,

 1
1,

 1
3,

 1
7,

  
 

 
 

 
 

 
 

ja
m

s/
je

lli
es

  
18

, 1
9,

 2
0,

 2
1,

 2
4,

 2
5,

 2
7,

 2
8,

  
 

 
 

 
 

 
 

 
29

, 3
0,

 3
1,

 3
2,

 3
3,

 3
6]

 
 

 
 

 
 

 
B

E
V

 (1
) 

ju
ic

es
 

[2
] 

 
 

 
 

 
 

B
E

V
liq

 (1
) 

sp
ir

its
 

[2
4]

 
FA

B
A

C
E

A
E

 
 

 
 

 
 

 
 

A
st

ra
ga

lu
s 

gl
yc

yp
hy

llo
s 

L
. 

ko
zi

ne
c 

sl
ad

ko
lis

tý
 

O
 

dř
ez

ov
ec

 
se

ed
 

B
E

Vo
th

 (1
) 

gr
ou

nd
 in

to
 c

of
fe

e 
su

bs
tit

ut
es

 
[1

4]
 

La
th

yr
us

 tu
be

ro
su

s 
L

. 
hr

ac
ho

r h
líz

na
tý

 
O

 
ha

lu
ch

a,
 o

ře
ší

 
tu

be
r 

SU
B

 (3
) 

ch
ild

re
n´

s 
sn

ac
k 

fo
od

 
[2

6,
 3

1,
 3

5]
 

La
th

yr
us

 v
er

nu
s 

(L
.) 

B
er

nh
. 

hr
ac

ho
r j

ar
ní

 
O

 
hr

ac
ho

r l
ec

ha
 

tu
be

r 
SU

B
 (1

) 
ch

ild
re

n´
s 

sn
ac

k 
fo

od
 

[3
5]

 
M

ed
ic

ag
o 

sa
tiv

a 
L

. 
to

lic
e 

se
tá

 
N

 
 v

oj
tě

šk
a 

le
af

 
V

E
G

 (1
) 

us
ed

 in
 s

ou
ps

 a
nd

 v
eg

et
ab

le
 

[3
5]

 
 

 
 

 
 

 
 

di
sh

es
 

R
ob

in
ia

 p
se

ud
oa

ca
ci

a 
L

. 
tr

no
vn

ík
 a

ká
t 

O
 

ak
át

 
flo

w
er

 
FL

O
 (1

) 
fr

ie
d 

flo
w

er
s 

[1
8]

 
Tr

ifo
liu

m
 s

pp
. 

je
te

l 
O

 
ču

dl
ek

, d
ět

el
 

flo
w

er
 

FL
O

 (3
) 

bo
ile

d 
or

 fr
ie

d;
 c

hi
ld

re
n’

s 
[2

4,
 3

1,
 3

5]
 

 
 

 
 

 
 

 
sn

ac
k 

fo
od

 
 

 
 

 
 

 
B

E
V

liq
 (1

) 
fo

r m
ak

in
g 

sp
ir

its
 

[2
4]

 
 

 
 

 
 

 
O

T
H

flo
 (3

) 
gr

ou
nd

 in
to

 fl
ou

r d
ur

in
g 

 
[3

, 1
4,

 3
5]

 
 

 
 

 
 

 
 

fa
m

in
e 

 
Vi

ci
a 

sa
tiv

a 
L

. 
vi

ke
v 

se
tá

 
O

 
 

le
af

 
V

E
G

 (1
) 

so
up

s 
[3

] 
 

 
 

 
 

 
SE

A
 (1

) 
N

S 
[3

] 
 

 
 

 
 

N
S 

B
E

Vo
th

 (1
) 

gr
ou

nd
 in

to
 c

of
fe

e 
su

bs
tit

ut
es

 
[1

4]
 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



 Wild food plants of the Czech Republic 63

FA
G

A
C

E
A

E
 

 
 

 
 

 
 

 
F

ag
us

 s
yl

va
tic

a 
L

. 
bu

k 
le

sn
í 

O
 

bu
či

na
 

flo
w

er
 

FL
O

 (1
) 

flo
w

er
 b

ud
s 

[3
5]

 
 

 
 

 
 

fr
ui

t 
FR

U
 (2

) 
fr

ui
ts

 (b
ee

ch
nu

ts
) r

aw
 o

r d
ri

ed
 

[2
0,

 3
1]

 
 

 
 

 
 

 
O

T
H

oi
l (

4)
 

pr
es

se
d 

in
to

 o
il 

[3
, 2

0,
 2

6,
 3

1]
 

Q
ue

rc
us

 r
ob

ur
 L

. 
du

b 
le

tn
í 

O
 

do
ub

í 
le

af
 

B
E

V
liq

 (1
) 

sp
ir

its
 

[3
4]

 
 

 
 

 
 

flo
w

er
 

O
T

H
flo

 (1
) 

flo
w

er
 b

ud
s 

gr
ou

nd
 in

to
 

[3
5]

 
 

 
 

 
 

 
 

flo
ur

 d
ur

in
g 

fa
m

in
e 

 
 

 
 

 
fr

ui
t 

B
E

Vo
th

 (6
) 

gr
ou

nd
 in

to
 c

of
fe

e 
or

 
[2

, 1
4,

 2
0,

 2
6,

 3
1,

 3
5]

 
 

 
 

 
 

 
 

ca
ca

o 
su

bs
tit

ut
es

 
 

 
 

 
 

 
 

O
T

H
oi

l (
1)

 
pr

es
se

d 
in

to
 o

il 
[3

] 
 

 
 

 
 

 
O

T
H

flo
 (4

) 
fr

ui
ts

 (a
co

rn
s)

 g
ro

un
d 

in
to

 
[3

, 1
4,

 3
1,

 3
5]

 
 

 
 

 
 

 
 

flo
ur

 d
ur

in
g 

fa
m

in
e 

 
 

 
 

 
 

PR
E

 (1
) 

re
nn

et
 s

ub
st

itu
te

s 
[3

6]
 

G
E

N
T

IA
N

A
C

E
A

E
 

 
 

 
 

 
 

 
G

en
tia

na
 lu

te
a 

L
. 

ho
ře

c 
žl

ut
ý 

N
 

en
ci

án
 

N
S 

SE
A

 (1
) 

N
S 

[3
] 

G
R

O
SS

U
L

A
R

IA
C

E
A

E
 

 
 

 
 

 
 

 
R

ib
es

 u
va

-c
ri

sp
a 

L
. 

sr
st

ka
 a

ng
re

št
 

O
 

 
fr

ui
t 

FR
U

 (1
) 

ra
w

 in
 m

ea
t d

is
he

s 
[3

1]
 

H
Y

PE
R

IC
A

C
E

A
E

 
 

 
 

 
 

 
 

H
yp

er
ic

um
 s

pp
. 

tř
ez

al
ka

 
O

 
zd

ěš
ní

k 
fr

ui
t 

O
T

H
 (1

) 
bo

ill
ed

 w
ith

 s
ug

ar
 to

 
[1

0]
 

 
 

 
 

 
 

 
m

ak
e 

a 
ho

ne
y 

L
A

M
IA

C
E

A
E

 
 

 
 

 
 

 
 

G
le

ch
om

a 
he

de
ra

ce
a 

L
. 

po
pe

ne
c 

ob
ec

ný
 

O
, N

 
ku

nd
rl

át
ek

,  
le

af
 

V
E

G
 (1

9)
 

so
up

s,
 v

eg
et

ab
le

 d
is

he
s,

  
[2

, 3
, 5

, 6
, 1

0,
 1

3,
 1

7,
 1

8,
 2

0,
  

 
 

op
en

ec
 

 
 

 
 

eg
g 

di
sh

es
  

21
, 2

5,
 2

7,
 3

0,
 3

1,
 3

2,
 3

3,
 3

5,
  

 
 

 
 

 
 

 
 

36
, 3

7]
 

La
m

iu
m

 s
pp

. 
hl

uc
ha

vk
a 

O
 

cu
cá

če
k 

flo
w

er
 

SE
A

 (1
) 

flo
w

er
s 

as
 a

 s
ea

so
ni

ng
 

[3
] 

M
en

th
a 

pu
le

gi
um

 L
. 

po
le

j o
be

cn
á 

O
 

bl
eš

í m
át

a 
N

S 
SE

A
 (1

) 
N

S 
[3

] 
M

en
th

a 
sp

p.
 

m
át

a 
N

 
ba

lš
án

 
le

af
 

SE
A

 (1
) 

N
S 

[3
] 

O
ri

ga
nu

m
 v

ul
ga

re
 L

. 
do

br
om

ys
l o

be
cn

á 
O

 
or

eg
án

o 
flo

w
er

 
B

E
V

liq
 (1

) 
su

bs
tit

ut
e 

fo
r h

op
s 

in
 b

ee
r 

[2
0]

 
 

 
 

 
 

 
 

br
ew

in
g 

P
ru

ne
lla

 v
ul

ga
ri

s 
L

. 
če

rn
oh

lá
ve

k 
ob

ec
ný

 
O

 
če

rn
oh

lá
vk

a 
N

S 
V

E
G

 (1
) 

us
ed

 in
 s

ou
ps

 a
nd

 v
eg

et
ab

le
 

[3
5]

 
 

 
 

 
 

 
 

di
sh

es
 

Sa
lv

ia
 p

ra
te

ns
is

 L
 

ša
lv

ěj
 lu

čn
í 

O
 

ba
bí

 b
ru

ch
 

le
af

 
B

E
V

liq
 (2

) 
su

bs
tit

ut
e 

fo
r h

op
s 

in
 b

ee
r 

[2
0,

 3
4]

 
 

 
 

 
 

 
 

br
ew

in
g 

or
 fo

r m
ak

in
g 

sp
ir

its
 

Th
ym

us
 s

pp
. 

m
at

eř
íd

ou
šk

a 
O

 
dé

m
ut

 
st

em
 

SE
A

 (7
) 

dr
ie

d 
flo

w
er

in
g 

sh
oo

ts
 a

s 
a 

[2
, 3

, 1
1,

 1
7,

 3
0,

 3
1,

 3
6]

 
 

 
 

 
 

 
 

se
as

on
in

g 
 

 
 

 
 

 
B

E
V

liq
 (1

) 
ad

de
d 

in
to

 s
pi

ri
ts

 a
s 

fla
vo

r 
[1

0]
 

LY
T

H
R

A
C

E
A

E
 

 
 

 
 

 
 

 
Tr

ap
a 

na
ta

ns
 L

. 
ko

tv
ic

e 
pl

ov
ou

cí
 

O
 

vo
dn

í o
ře

ch
 

fr
ui

t 
FR

U
 (5

) 
ra

w
 

[3
, 2

0,
 3

1,
 3

5,
 3

6]
 

 
 

 
 

 
 

O
T

H
flo

 (2
) 

fr
ui

ts
 g

ro
un

d 
in

to
 fl

ou
r 

[2
0,

 3
1]

 
M

A
LV

A
C

E
A

E
 

 
 

 
 

 
 

 
A

lth
ae

a 
of

fic
in

al
is

 L
. 

pr
os

ku
rn

ík
 lé

ka
řs

ký
 

O
 

 
le

af
 

V
E

G
 (1

) 
us

ed
 in

 s
ou

ps
 a

nd
 v

eg
et

ab
le

 
[3

5]
 

 
 

 
 

 
 

 
di

sh
es

 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



64 K. Simkova, Z. Polesny

M
al

va
 a

lc
ea

 L
. 

sl
éz

 v
el

ko
kv

ět
ý 

O
 

sl
éz

 lé
či

vý
 

le
af

 
V

E
G

 (1
) 

so
up

s 
an

d 
ve

ge
ta

bl
e 

di
sh

es
 

[3
5]

 
M

al
va

 n
eg

le
ct

a 
W

al
lr.

 
sl

éz
 p

ře
hl

íž
en

ý 
N

 
bo

ch
ní

čk
y 

fr
ui

t 
FR

U
 (4

) 
im

m
at

ur
e 

fr
ui

ts
 ra

w
 a

s 
[1

2,
 2

6,
 3

1,
 3

5]
 

 
 

 
 

 
 

 
a 

ch
ild

re
n’

s 
sn

ac
k 

fo
od

 
M

al
va

 s
pp

. 
sl

éz
 

O
 

 
N

S 
SE

A
 (2

) 
N

S 
[3

, 3
6]

 
M

al
va

 s
yl

ve
st

ri
s 

L
. 

sl
éz

 le
sn

í 
O

 
bo

ží
 k

ol
áč

ky
 

le
af

 
V

E
G

 (1
) 

so
up

s 
an

d 
ve

ge
ta

bl
e 

di
sh

es
 

[3
5]

 
Ti

lia
 s

pp
. 

líp
a 

O
 

 
N

S 
B

E
V

liq
 (2

) 
sp

ir
its

 
[1

0,
 3

4]
 

 
 

 
 

 
flo

w
er

 
FL

O
 (1

) 
bo

ile
d 

flo
w

er
 b

ud
s 

[3
5]

 
 

 
 

 
 

fr
ui

t 
FR

U
 (1

) 
fr

ui
ts

 a
s 

a 
ch

ild
re

n’
s 

[2
6]

 
 

 
 

 
 

 
 

sn
ac

k 
fo

od
 

O
N

A
G

R
A

C
E

A
E

 
 

 
 

 
 

 
 

E
pi

lo
bi

um
 a

ng
us

tif
ol

iu
m

 L
. 

vr
bk

a 
úz

ko
lis

tá
 

O
 

ch
m

ýř
í, 

pe
jř

í 
ro

ot
 

SU
B

 (1
) 

so
up

s 
[3

] 
O

en
ot

he
ra

 b
ie

nn
is

 L
. 

pu
pa

lk
a 

dv
ou

le
tá

 
O

 
no

čn
í h

vě
zd

a 
ro

ot
 

SU
B

 (4
) 

fir
st

 y
ea

r r
oo

t e
at

en
 ra

w
 a

s 
a 

[1
2,

 2
0,

 3
1,

 3
5]

 
 

 
 

 
 

 
 

ch
ild

re
n’

s 
sn

ac
k 

fo
od

 
O

R
C

H
ID

A
C

E
A

E
 

 
 

 
 

 
 

 
D

ac
ty

lo
rh

iz
a 

m
aj

al
is

 (R
ch

b.
)  

pr
st

na
te

c 
m

áj
ov

ý 
N

 
vs

ta
va

č 
ší

ro
lis

tý
 

tu
be

r 
SU

B
 (1

) 
fo

rm
er

ly
 u

se
d 

as
 fo

od
 

[3
5]

 
P.

 F
. H

un
t e

t S
um

m
er

h.
 

O
rc

hi
s 

sp
p.

 
vs

ta
va

č 
O

 
di

vo
ká

 o
rc

hi
de

j 
tu

be
r 

SU
B

 (1
) 

fo
rm

er
ly

 u
se

d 
as

 fo
od

 
[3

5]
 

O
X

A
L

ID
A

C
E

A
E

 
 

 
 

 
 

 
 

O
xa

lis
 a

ce
to

se
lla

 L
. 

šť
av

el
 k

ys
el

ý 
O

 
za

je
čí

 je
te

l 
le

af
 

V
E

G
 (3

) 
ra

w
, v

eg
et

ab
le

 d
is

he
s,

  
[3

, 2
6,

 3
1]

 
 

 
 

 
 

 
 

ch
ild

re
n’

s 
sn

ac
k 

fo
od

 
PA

PA
V

E
R

A
C

E
A

E
 

 
 

 
 

 
 

 
P

ap
av

er
 r

ho
ea

s 
L

. 
m

ák
 v

lč
í 

O
 

oh
ní

če
k 

N
S 

B
E

V
liq

 (1
) 

sp
ir

its
 

[3
4]

 
PL

A
N

TA
G

IN
A

C
E

A
E

 
 

 
 

 
 

 
 

P
la

nt
ag

o 
sp

p.
 

jit
ro

ce
l 

O
 

ba
bí

 u
ch

o 
le

af
 

V
E

G
 (2

) 
fr

ie
d 

or
 u

se
d 

in
 s

al
ad

s,
 s

ou
ps

 
[3

, 1
7]

 
 

 
 

 
 

 
SE

A
 (1

) 
N

S 
[1

7]
 

 
 

 
 

 
 

B
E

V
liq

 (6
) 

sp
ir

its
 

[3
4]

 
PO

A
C

E
A

E
 

 
 

 
 

 
 

 
D

ig
ita

ri
a 

sa
ng

ui
na

lis
 (L

.) 
Sc

op
. 

ro
si

čk
a 

kr
va

vá
 

O
 

pr
os

o 
kr

va
vé

 
se

ed
 

O
T

H
flo

 (2
) 

gr
ou

nd
 in

to
 fl

ou
r 

[3
, 3

5]
 

E
ch

in
oc

hl
oa

 c
ru

s-
ga

lli
 (L

.) 
P.

 B
. 

je
ža

tk
a 

ku
ří

 n
oh

a 
O

 
bé

r p
la

ný
 

se
ed

 
O

T
H

flo
 (1

) 
gr

ou
nd

 in
to

 fl
ou

r 
[3

5]
 

E
ly

m
us

 r
ep

en
s 

(L
.) 

G
ou

ld
 

pý
r p

la
zi

vý
 

O
, N

 
pe

jř
 

rh
iz

om
e 

O
T

H
flo

 (4
) 

gr
ou

nd
 in

to
 fl

ou
r d

ur
in

g 
fa

m
in

e 
[3

, 1
4,

 2
6,

 3
5]

 
G

ly
ce

ri
a 

flu
ita

ns
 (L

.) 
R

. B
r. 

zb
lo

ch
an

 v
zp

lý
va

vý
 

O
 

vr
ab

čí
 p

ro
so

 
se

ed
 

O
T

H
flo

 (2
) 

gr
ou

nd
 in

to
 fl

ou
r 

[3
, 3

5]
 

M
ili

um
 e

ffu
su

m
 L

. 
pš

en
íč

ko
 ro

zk
la

di
té

 
O

 
pr

os
íč

ko
 

se
ed

 
O

T
H

flo
 (1

) 
gr

ou
nd

 in
to

 fl
ou

r 
[3

5]
 

Se
ta

ri
a 

vi
ri

di
s 

(L
.) 

P.
 B

. s
ub

sp
. V

ir
id

is
 

bé
r z

el
en

ý 
pr

av
ý 

O
 

bá
r 

se
ed

 
O

T
H

flo
 (1

) 
gr

ou
nd

 in
to

 fl
ou

r 
[3

5]
 

PO
LY

G
O

N
A

C
E

A
E

 
 

 
 

 
 

 
 

B
is

to
rt

a 
of

fic
in

al
is

 D
el

ar
br

e 
rd

es
no

 h
ad

í k
oř

en
 

O
 

be
ra

ní
 o

ca
s 

le
af

 
V

E
G

 (2
) 

ra
w

 y
ou

ng
 le

av
es

 
[1

8,
 2

0]
 

 
 

 
 

 
 

 
us

ed
 in

 s
al

ad
s 

F
al

lo
pi

a 
co

nv
ol

vu
lu

s 
(L

.) 
Á

. L
öv

e 
op

le
tk

a 
ob

ec
ná

 
O

 
hr

uš
tič

ka
 

se
ed

 
O

T
H

flo
 (1

) 
gr

ou
nd

 in
to

 fl
ou

r d
ur

in
g 

fa
m

in
e 

[3
] 

P
er

si
ca

ri
a 

sp
p.

 
rd

es
no

 
O

 
ho

řč
ák

 
se

ed
 

O
T

H
flo

 (8
) 

gr
ou

nd
 in

to
 fl

ou
r d

ur
in

g 
fa

m
in

e 
[3

] 
R

um
ex

 a
ce

to
sa

 L
. 

šť
ov

ík
 k

ys
el

ý 
O

, N
 

ky
se

la
nd

a 
le

af
 

V
E

G
 (2

) 
us

ed
 ra

w
 in

 s
al

ad
s,

 s
ou

ps
 

[1
7,

 2
0]

 
 

 
 

 
 

 
 

an
d 

ve
ge

ta
bl

e 
di

sh
es

 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



 Wild food plants of the Czech Republic 65

R
um

ex
 a

qu
at

ic
us

 L
. 

šť
ov

ík
 v

od
ní

 
O

 
sl

ad
ký

 li
st

 
le

af
 

V
E

G
 (1

) 
ra

w
 in

 s
al

ad
s 

[2
0]

 
R

um
ex

 c
ri

sp
us

 L
. 

šť
ov

ík
 k

ad
eř

av
ý 

O
 

sl
ad

ké
 li

st
í 

le
af

 
V

E
G

 (1
) 

ra
w

 in
 s

al
ad

s 
[2

0]
 

R
um

ex
 s

pp
. 

šť
ov

ík
  

O
 

 
st

em
 

V
E

G
 (2

) 
le

af
y 

st
em

s 
ch

ew
ed

 b
y 

ch
ild

re
n 

[2
3,

 2
6]

 
 

 
 

 
 

 
 

an
d 

sh
ep

he
rd

s 
ag

ai
ns

t t
hi

rs
t 

 
 

 
 

 
le

af
 

V
E

G
 (1

4)
 

us
ed

 ra
w

, i
n 

so
up

s,
 v

eg
et

ab
le

 
[2

, 3
, 9

, 1
0,

 1
5,

 1
8,

 2
7,

 2
8,

 2
9,

  
 

 
 

 
 

 
 

di
sh

es
, e

gg
 d

is
he

s 
 

30
, 3

1,
 3

2,
 3

5,
 3

6]
 

 
 

 
 

 
 

B
E

V
 (3

) 
sy

ru
p 

[1
, 3

, 3
6]

 
 

 
 

 
 

 
B

E
V

liq
 (2

) 
sp

ir
its

 
[1

0,
 3

4]
 

 
 

 
 

 
 

PR
E

 (1
) 

re
nn

et
 s

ub
st

itu
te

s 
[3

1]
 

 
 

 
 

 
se

ed
 

O
T

H
flo

 (1
) 

se
ed

s 
gr

ou
nd

 in
to

 fl
ou

r 
[3

5]
 

 
 

 
 

 
 

 
du

ri
ng

 fa
m

in
e 

PO
LY

PO
D

IA
C

E
A

E
 

 
 

 
 

 
 

 
P

ol
yp

od
iu

m
 v

ul
ga

re
 L

. 
os

la
di

č 
ob

ec
ný

 
O

 
 

rh
iz

om
e 

SU
B

 (1
) 

ra
w

 a
s 

a 
ch

ild
re

n’
s 

sn
ac

k 
fo

od
 

[3
1]

 
PO

R
T

U
L

A
C

A
C

E
A

E
 

 
 

 
 

 
 

 
M

on
tia

 fo
nt

an
a 

L
. 

zd
ro

jo
vk

a 
po

to
čn

í 
O

 
ko

zl
ík

 č
er

ve
ný

 
N

S 
V

E
G

 (2
) 

ra
w

 in
 s

al
ad

s 
[3

1,
 3

5]
 

P
or

tu
la

ca
 o

le
ra

ce
a 

L
. 

šr
uc

ha
 z

el
ná

 
O

, N
 

ku
ří

 n
oh

a,
  

le
af

 
V

E
G

 (5
) 

us
ed

 in
 v

eg
et

ab
le

 d
is

he
s 

[3
, 1

5,
 2

0,
 2

9,
 3

5,
 1

5]
 

 
 

 
 

po
rt

ul
ák

 
 

 
 

 
 

 
SE

A
 (1

) 
N

S 
[2

9]
 

PR
IM

U
L

A
C

E
A

E
 

 
 

 
 

 
 

 
C

yc
la

m
en

 p
ur

pu
ra

sc
en

s 
M

ill
. 

br
am

bo
ří

k 
na

ch
ov

ý 
O

 
br

am
bo

ří
k 

tu
be

r 
SU

B
 (1

) 
bo

ile
d 

[2
0]

 
 

 
 

 
ev

ro
ps

ký
 

P
ri

m
ul

a 
ve

ri
s 

L
. 

pr
vo

se
nk

a 
ja

rn
í 

N
 

pe
tr

kl
íč

 
flo

w
er

 
B

E
V

 (2
) 

fo
r m

ak
in

g 
sy

ru
ps

 
[3

, 3
6]

 
R

O
SA

C
E

A
E

 
 

 
 

 
 

 
 

A
ro

ni
a 

m
el

an
oc

ar
pa

 (M
ic

hx
.) 

E
lli

ot
t 

te
m

no
pl

od
ec

 č
er

no
pl

od
ý 

N
 

ar
on

ie
 č

er
ná

 
fr

ui
t 

FR
U

 (1
) 

fo
r m

ak
in

g 
ja

m
s/

je
lli

es
 

[1
2]

 
 

 
 

 
 

 
B

E
V

liq
 (1

) 
N

S 
[2

5]
 

A
lc

he
m

ill
a 

vu
lg

ar
is

 L
. 

ko
nt

ry
he

l o
st

ro
la

lo
čn

ý 
O

 
al

ch
em

ilk
a 

N
S 

SE
A

 (1
) 

N
S 

[3
] 

C
ra

ta
eg

us
 s

pp
. 

hl
oh

 
O

 
hl

oh
ož

í 
flo

w
er

 
B

E
V

liq
 (1

) 
sp

ir
its

 
[1

0]
 

 
 

 
 

 
fr

ui
t 

FR
U

 (1
) 

ra
w

 
[3

] 
 

 
 

 
 

 
B

E
V

liq
 (3

) 
sp

ir
its

 
[3

4]
 

F
ra

ga
ri

a 
ve

sc
a 

L
. 

ja
ho

dn
ík

 o
be

cn
ý 

O
 

ja
ho

dn
íč

ek
 

le
af

 
SE

A
 (8

) 
se

as
on

in
g 

in
 s

ou
ps

 
[6

, 1
0,

 1
5,

 1
8,

 2
5,

 2
7,

 3
1,

 3
5]

 
 

 
 

 
 

 
 

du
ri

ng
 s

pr
in

g 
 

 
 

 
 

 
PR

E
 (1

) 
re

nn
et

 s
ub

st
itu

te
s 

[3
6]

 
 

 
 

 
 

fr
ui

t 
B

E
V

liq
 (2

) 
sp

ir
its

 
[1

7,
 2

4]
 

 
 

 
 

 
 

B
E

V
 (1

) 
sy

ru
ps

 
[1

7]
 

 
 

 
 

 
 

FR
U

 (1
0)

 
ea

te
n 

ra
w

 a
s 

a 
ch

ild
re

n’
s 

[5
, 6

, 9
, 1

0,
 1

7,
 1

8,
 2

4,
 2

6,
 3

1,
  

 
 

 
 

 
 

 
sn

ac
k 

fo
od

, j
am

s/
je

lli
es

  
32

] 
G

eu
m

 u
rb

an
um

 L
. 

ku
kl

ík
 m

ěs
ts

ký
 

O
 

ku
kl

ic
e 

rh
iz

om
e 

SE
A

 (1
) 

dr
ie

d 
as

 a
 s

ea
so

ni
ng

 
[1

7]
 

 
 

 
 

 
 

B
E

V
liq

 (2
) 

ad
de

d 
to

 b
ee

rs
 

[1
7,

 2
0]

 
P

ot
en

til
la

 a
ns

er
in

a 
L

. 
m

oc
hn

a 
hu

sí
 

O
 

hu
sí

 k
ví

tk
o 

rh
iz

om
e 

SU
B

 (1
) 

N
S 

[3
] 

P
ru

nu
s 

sp
in

os
a 

L
. 

tr
nk

a 
ob

ec
ná

 
O

 
sl

iv
oň

 
fr

ui
t 

FR
U

 (6
) 

ea
tin

g 
ra

w
 a

ft
er

 fr
os

ts
, c

hi
ld

re
n’

s 
[9

, 1
0,

 1
7,

 2
6,

 3
1,

 3
6]

 
 

 
 

 
 

 
 

sn
ac

k 
fo

od
, u

se
d 

in
 fr

ui
t s

ou
ps

 
 

 
 

 
 

 
 

 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



66 K. Simkova, Z. Polesny

 
 

 
 

 
 

B
E

V
liq

 (3
) 

fo
r m

ak
in

g 
w

in
es

, s
pi

ri
ts

 
[1

7,
 2

4,
 3

1]
 

 
 

 
 

 
 

O
T

H
 (5

) 
vi

ne
ga

r 
[2

, 3
, 2

2,
 3

4,
 3

6]
 

 
 

 
 

 
se

ed
 

O
T

H
oi

l (
1)

 
oi

l f
ro

m
 s

ee
ds

 
[3

1]
 

R
os

a 
ca

ni
na

 L
. 

rů
že

 š
íp

ko
vá

 
O

 
m

er
he

le
c 

fr
ui

t 
FR

U
 (2

5)
 

fr
ui

ts
 fo

r m
ak

in
g 

so
up

s,
  

21
, 5

, 6
, 4

, 1
8,

 1
1,

 3
1,

 3
0,

 2
9,

  
 

 
 

 
 

 
 

ch
ut

ne
ys

, j
am

s/
je

lli
es

,  
32

, 1
, 3

, 3
5,

 3
6,

 1
4,

 2
2,

 1
9,

 9
,  

 
 

 
 

 
 

 
pr

es
er

ve
d 

w
ith

 s
ug

ar
 

28
, 1

5,
 2

4,
 1

3,
 2

7,
 1

0,
 1

7 
 

 
 

 
 

 
B

E
V

 (1
) 

N
S 

[1
7]

 
 

 
 

 
 

 
B

E
V

liq
 (9

) 
fo

r m
ak

in
g 

w
in

es
 a

nd
 s

pi
ri

ts
 

[1
0,

 1
4,

 1
5,

 1
7,

 1
8,

 2
4,

 2
5,

 3
1,

  
 

 
 

 
 

 
 

 
34

] 
 

 
 

 
 

se
ed

 
B

E
Vo

th
 (3

) 
gr

ou
nd

 in
to

 c
of

fe
e 

su
bs

tit
ut

es
 

[1
4,

 3
1,

 3
5]

 
R

ub
us

 c
ae

si
us

 L
. 

os
tr

už
in

ík
 je

ži
ní

k 
O

 
 

fr
ui

t 
FR

U
 (1

4)
 

ea
te

n 
ra

w
 a

s 
a 

ch
ild

re
n’

s 
[3

, 6
, 1

0,
 1

2,
 1

3,
 1

7,
 2

0,
 2

2,
  

 
 

 
 

 
 

 
sn

ac
k,

 fo
r m

ak
in

g 
ja

m
s/

je
lli

es
  

24
, 2

6,
 2

9,
 3

1,
 3

2,
 3

4]
 

 
 

 
 

 
 

B
E

V
 (3

) 
ju

ic
es

 
[2

4,
 2

9,
 3

2]
 

 
 

 
 

 
 

B
E

V
liq

 (4
) 

w
in

es
 

[1
0,

 2
0 

24
, 3

1]
 

R
ub

us
 c

ha
m

ae
m

or
us

 L
. 

os
tr

už
in

ík
 m

or
uš

ka
 

O
 

m
or

uš
ka

 
fr

ui
t 

FR
U

 (1
) 

N
S 

[3
] 

 
 

 
 

kr
ko

no
šs

ká
 

R
ub

us
 id

ae
us

 L
. 

os
tr

už
in

ík
 m

al
in

ík
 

O
 

m
al

in
a 

fr
ui

t 
FR

U
 (2

7)
 

fr
ui

ts
, e

at
en

 ra
w

, f
or

  
[1

, 2
, 3

, 4
, 5

, 6
, 9

, 1
0,

 1
2,

 1
3,

  
 

 
 

 
 

 
 

m
ak

in
g 

so
up

s 
 

15
, 1

7,
 1

8,
 2

0,
 2

1,
 2

2,
 2

4,
 2

5,
  

 
 

 
 

 
 

 
 

26
, 2

7,
 2

8,
 2

9,
 3

0,
 3

1,
 3

2,
 3

4,
  

 
 

 
 

 
 

 
 

36
] 

 
 

 
 

 
 

B
E

V
 (1

6)
 

ju
ic

es
 

[2
, 3

, 4
, 1

0,
 1

4,
 1

7,
 2

0,
 2

1,
 2

4,
  

 
 

 
 

 
 

 
 

25
, 2

7,
 2

8,
 2

9,
 3

1,
 3

2,
 3

6]
 

 
 

 
 

 
 

B
E

V
liq

 (6
) 

w
in

es
 a

nd
 s

pi
ri

ts
 

[2
, 1

0,
 1

7,
 2

4,
 2

8,
 3

6]
 

 
 

 
 

 
 

O
T

H
 (3

) 
vi

ne
ga

r 
[2

, 2
4,

 2
8]

 
R

ub
us

 n
em

or
os

us
 H

ay
ne

 e
t W

ill
d.

 
os

tr
už

in
ík

 h
aj

ní
 

O
 

 
fr

ui
t 

FR
U

 (1
) 

N
S 

[2
0]

 
Sa

ng
ui

so
rb

a 
of

fic
in

al
is

 L
. 

kr
va

ve
c 

to
te

n 
O

 
kr

va
ve

c 
le

af
 

V
E

G
 (3

) 
us

ed
 ra

w
 in

 s
al

ad
s 

[2
0,

 3
1,

 3
5]

 
So

rb
us

 s
pp

. 
je

řá
b 

O
, N

 
 

fr
ui

t 
FR

U
 (8

) 
ea

te
n 

ra
w

, c
hi

ld
re

n´
s 

sn
ac

k 
[6

, 1
7,

 1
8,

 2
4,

 2
5,

 3
0,

 3
1,

 3
2]

 
 

 
 

 
 

 
 

fo
od

, m
ak

in
g 

ja
m

s/
je

lli
es

 
 

 
 

 
 

 
B

E
V

 (1
) 

ju
ic

es
 

[1
7]

 
 

 
 

 
 

 
B

E
V

liq
 (5

) 
w

in
es

 a
nd

 s
pi

ri
ts

 
[1

0,
 1

5,
 1

7,
 2

4,
 3

1]
 

R
U

B
IA

C
E

A
E

 
 

 
 

 
 

 
 

G
al

iu
m

 o
do

ra
tu

m
 (L

.) 
Sc

op
. 

sv
íz

el
 v

on
ný

 
N

 
m

ař
in

ka
 v

on
ná

 
st

em
 

B
E

V
 (1

) 
N

S 
[1

7]
 

G
al

iu
m

 v
er

um
 L

. 
sv

íz
el

 s
yř

iš
ťo

vý
 

O
 

m
ař

en
a 

le
af

 
PR

E
 (1

) 
re

nn
et

 s
ub

st
itu

te
s 

[2
0]

 
SA

L
IC

A
C

E
A

E
 

 
 

 
 

 
 

 
P

op
ul

us
 s

pp
. 

to
po

l 
O

 
 

le
af

 
FL

O
 (1

) 
le

av
e 

bu
ds

 
[3

5]
 

Sa
lix

 s
pp

. 
vr

ba
 

O
 

 
ba

rk
 

O
T

H
 (1

) 
vi

ne
ga

r 
[3

6]
 

SA
PI

N
D

A
C

E
A

E
 

 
 

 
 

 
 

  
A

ce
r 

ps
eu

do
pl

at
an

us
 L

. 
ja

vo
r k

le
n 

O
 

kl
en

ka
 

tr
un

k 
B

E
V

 (1
) 

sa
p 

dr
un

k 
fr

es
h 

du
ri

ng
 s

pr
in

g 
[2

0]
 

A
ce

r 
pl

at
an

oi
de

s 
L

. 
ja

vo
r m

lé
č 

O
 

m
lé

č 
tr

un
k 

B
E

V
 (1

) 
sa

p 
dr

un
k 

fr
es

h 
du

ri
ng

 s
pr

in
g 

[2
0]

 
A

ce
r 

sp
p.

 
ja

vo
r 

O
 

 
tr

un
k 

B
E

V
 (1

) 
sa

p 
dr

un
k 

fr
es

h 
du

ri
ng

 s
pr

in
g 

[3
] 

A
es

cu
lu

s 
hi

pp
oc

as
ta

nu
m

 L
. 

jír
ov

ec
 m

aď
al

 
O

 
ko

ňs
ký

 k
aš

ta
n 

fr
ui

t 
O

T
H

flo
 (2

) 
dr

ie
d 

fr
ui

ts
 g

ro
un

d 
in

to
 fl

ou
r 

[1
4,

 3
5]

 

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)



 Wild food plants of the Czech Republic 67

SC
R

O
PH

U
L

A
R

IA
C

E
A

E
 

 
 

 
 

 
 

 
Ve

rb
as

cu
m

 s
pp

. 
di

vi
zn

a 
O

 
ba

bí
 k

no
t 

N
S 

B
E

V
liq

 (2
) 

sp
ir

its
 

[1
0,

 3
4]

 
Ve

ro
ni

ca
 b

ec
ca

bu
ng

a 
L

. 
ro

zr
az

il 
po

to
čn

í 
O

 
po

to
čn

ík
 

le
af

 
V

E
G

 (3
) 

us
ed

 ra
w

 in
 s

al
ad

s,
  

[3
, 1

8,
 3

1]
 

 
 

 
 

 
 

 
ve

ge
ta

bl
e 

di
sh

es
 

 
 

 
 

 
 

B
E

V
liq

 (1
) 

sp
ir

its
 

[3
4]

 
SO

L
A

N
A

C
E

A
E

 
 

 
 

 
 

 
 

P
hy

sa
lis

 a
lk

ek
en

gi
 L

. 
m

oc
hy

ně
 ž

id
ov

sk
á 

O
 

ži
do

vs
ká

 tř
eš

eň
 

fr
ui

t 
FR

U
 (1

) 
N

S 
[3

] 
So

la
nu

m
 d

ul
ca

m
ar

a 
L

. 
lil

ek
 p

ot
m

ěc
hu

ť 
O

 
 

fr
ui

t 
FR

U
 (1

) 
N

S 
[3

] 
T

Y
PH

A
C

E
A

E
 

 
 

 
 

 
 

 
Ty

ph
a 

la
tif

ol
ia

 L
. 

or
ob

in
ec

 š
ir

ok
ol

is
tý

 
O

 
ci

gá
ra

 
in

flo
re

sc
en

ce
 

O
T

H
flo

 (1
) 

na
rr

ow
 s

pi
ke

s 
gr

ou
nd

 in
to

 
[3

] 
 

 
 

 
 

 
 

flo
ur

 d
ur

in
g 

fa
m

in
e 

U
L

M
A

C
E

A
E

 
 

 
 

  
 

 
 

U
lm

us
 g

la
br

a 
H

ud
s.

 
jil

m
 d

rs
ný

 
O

 
jím

el
 

le
af

 
V

E
G

 (1
) 

N
S 

[3
5]

 
U

R
T

IC
A

C
E

A
E

 
 

 
 

 
 

 
 

U
rt

ic
a 

di
oi

ca
 L

. 
ko

př
iv

a 
dv

ou
do

m
á 

O
, N

 
ži

ha
vk

a 
le

af
 

V
E

G
 (2

0)
 

yo
un

g 
st

ea
m

ed
 le

av
es

 u
se

d 
in

 
[3

, 5
, 6

, 8
, 1

0,
 1

3,
 1

4,
 1

7,
 1

8,
  

 
 

 
 

 
 

 
so

up
s,

 v
eg

et
ab

le
 d

is
he

s,
   

25
, 2

6,
 2

7,
 2

8,
 2

9,
 3

0,
 3

1,
 3

2,
  

 
 

 
 

 
 

 
eg

g 
di

sh
es

  
33

, 3
5,

 3
7]

 
 

 
 

 
 

 
B

E
V

liq
 (2

) 
sp

ir
its

 
[1

0,
 3

4]
 

 
 

 
 

 
 

O
T

H
flo

 (1
) 

ad
de

d 
to

 b
re

ad
 d

ur
in

g 
fa

m
in

e 
[1

4]
 

 
 

 
 

 
 

PR
E

 (2
) 

re
nn

et
 s

ub
st

itu
te

s 
[2

8,
 3

1]
 

VA
L

E
R

IA
N

A
C

E
A

E
 

 
 

 
 

 
 

 
Va

le
ri

an
el

la
 lo

cu
st

a 
(L

.) 
B

et
ck

e 
ko

zl
íč

ek
 p

ol
ní

če
k 

O
, N

 
ja

rn
í s

al
át

 
le

af
 

V
E

G
 (8

) 
ra

w
 u

se
d 

in
 s

al
ad

s,
 s

ou
ps

 a
nd

 
[3

, 1
7,

 2
0,

 2
7,

 2
9,

 3
0,

 3
1,

 3
5]

 
 

 
 

 
 

 
 

ve
ge

ta
bl

e 
di

sh
es

 
 

 
 

 
 

N
S 

O
T

H
flo

 (1
) 

gr
ou

nd
 in

to
 fl

ou
r d

ur
in

g 
fa

m
in

e 
[3

5]
 

Va
le

ri
an

a 
of

fic
in

al
is

 L
. 

ko
zl

ík
 lé

ka
řs

ký
 

N
 

ba
ld

ri
án

 
N

S 
SE

A
 (1

) 
N

S 
[3

] 
V

IO
L

A
C

E
A

E
 

 
 

 
 

 
 

 
Vi

ol
a 

sp
p.

 
vi

ol
ka

 
O

 
 

le
af

 
SE

A
 (1

3)
 

se
as

on
in

g 
in

 s
ou

ps
 

[2
, 3

, 6
, 1

0,
 1

5,
 1

7,
 1

8,
 2

5,
 2

7,
  

 
 

 
 

 
 

 
du

ri
ng

 s
pr

in
g 

 
30

, 3
1,

 3
2,

 3
5]

  
 

 
 

 
 

rh
iz

om
e 

SE
A

 (2
) 

N
S 

[2
2,

 3
6]

 
 

 
 

 
 

 
B

E
V

liq
 (1

) 
w

in
es

 
[2

] 
 

 
 

 
 

flo
w

er
 

B
E

V
 (6

) 
flo

w
er

s 
fo

r m
ak

in
g 

sy
ru

ps
 

[1
, 2

, 3
, 2

4,
 3

4,
 3

6]
 

 
 

 
 

 
 

FL
O

 (5
) 

co
lo

ur
in

gs
, p

re
se

rv
ed

 
[2

, 3
, 2

2,
 3

4,
 3

6]
 

 
 

 
 

 
 

 
w

ith
 s

ug
ar

 
 

 
 

 
 

 
O

T
H

 (1
) 

vi
ne

ga
r 

[2
]

† 
N

S 
– 

no
n 

sp
ec

ifi
ed

  
* 

B
ot

an
ic

al
 n

am
e 

id
en

tifi
ed

 u
si

ng
: O

 –
 o

bv
io

us
 c

om
m

on
 n

am
e 

un
iv

er
sa

lly
 u

se
d 

in
 a

 la
rg

e 
ar

ea
; N

 –
 id

en
tifi

ed
 u

si
ng

 c
om

pa
ra

tiv
e 

an
al

ys
is

 o
f f

ol
k 

na
m

es
.

‡ 
U

se
d 

ca
te

go
ri

es
: V

E
G

 –
 g

re
en

 v
eg

et
ab

le
 a

nd
 e

di
bl

e 
w

ee
ds

 (a
er

ia
l p

ar
ts

 ra
w

, b
oi

le
d 

or
 fr

ie
d)

; F
R

U
 –

 fr
ui

ts
 (r

aw
 o

r i
n 

pr
es

er
ve

s)
; S

U
B

 –
 s

ub
te

rr
an

ea
n 

pa
rt

s 
(r

hi
zo

m
es

, r
oo

ts
, b

ul
bs

 a
nd

 tu
be

rs
) a

s 
a 

sn
ac

k 
or

 a
dd

ed
 to

 
bo

ile
d 

di
sh

es
; S

E
A

 –
 s

ea
so

ni
ng

; F
L

O
 –

 fl
ow

er
s 

( t
he

ir
 n

ec
ta

r u
se

d 
as

 a
 s

na
ck

 o
r fl

ow
er

s 
ad

de
d 

to
 d

is
he

s 
in

 la
rg

er
 q

ua
nt

iti
es

);
 B

E
V

 –
 n

on
-a

lc
oh

ol
ic

 b
ev

er
ag

es
; B

E
V

liq
 –

 a
lc

oh
ol

ic
 b

ev
er

ag
es

; B
E

Vo
th

 –
 o

th
er

 b
ev

er
ag

es
 

(c
of

fe
e 

an
d 

ca
ca

o 
su

bs
tit

ut
es

);
 P

R
E

 –
 p

re
se

rv
at

iv
es

 in
cl

ud
in

g 
re

nn
et

 s
ub

st
itu

te
s;

 O
T

H
oi

l –
 o

ils
; O

T
H

flo
 –

 fl
ou

rs
; O

T
H

 –
 o

th
er

 u
se

s

F
am

ily
 a

nd
 S

pe
ci

es
 

St
an

da
rd

 C
ze

ch
 n

am
e 

C
r. 

* 
F

ol
k 

na
m

e 
P

ar
ts

 u
se

d 
† 

U
se

 c
at

eg
or

ie
s 

‡ 
M

od
e 

of
 u

se
 

R
ef

er
en

ce
s

 
 

 
 

 
 

(n
o.

 o
f r

ep
or

ts
)