Erodium hoefftianum
C. A. Mey.
GeraniaceaeLeaves
iNaturalist · cc-by-nc
(с) ramazan_murtazaliev, некоторые права защищены (CC BY-NC), загрузил ramazan_murtazaliev
(с) ramazan_murtazaliev, некоторые права защищены (CC BY-NC), загрузил ramazan_murtazaliev
iNaturalist · cc-by-nc
(c) anton_abushin, some rights reserved (CC BY-NC)
(c) anton_abushin, some rights reserved (CC BY-NC)
iNaturalist · cc-by-nc
(c) anton_abushin, some rights reserved (CC BY-NC)
(c) anton_abushin, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Leaves
The leaves are fried and added as stuffing to pastry.
Where to Find It
It is a temperate plant.
Central Asia, Europe, Tajikistan, Turkey, Türkiye,
Countries: Andorra, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Iceland, Italy, Kyrgyzstan, Kazakhstan, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Russia, Sweden, Slovenia, Slovakia, San Marino, Tajikistan, Turkmenistan, Turkey, Ukraine, Uzbekistan
How to Identify
A herbaceous plant of the Geraniaceae family found in temperate regions.
Names & Synonyms
Donbaba, Ignelik
References (2)
- Dogan, Y., 2012, Traditionally used wild edible greens in the Aegean Region of Turkey. Acta Societatis Botanicorum Poloniae 81(4): 329-342
- Ertug, F., 2004, Wild Edible Plants of the Bodrum Area. (Mugla, Turkey). Turk. J. Bot. 28 (2004): 161-174
