Orchis anatolica
Boiss.
Didimak
iNaturalist · cc-by-nc
(c) Ron Frumkin, some rights reserved (CC BY-NC), uploaded by Ron Frumkin
(c) Ron Frumkin, some rights reserved (CC BY-NC), uploaded by Ron Frumkin
iNaturalist · cc-by-nc
(c) martind, some rights reserved (CC BY-NC)
(c) martind, some rights reserved (CC BY-NC)
What to Eat
Edible parts: Bulb, Spice
The tuber or bulb is used to produce salep, a hot drink served with milk.
Where to Find It
It is a Mediterranean climate plant.
Europe, Jordan, Middle East, Turkey, Türkiye,
Countries: Andorra, United Arab Emirates, Albania, Austria, Bosnia & Herzegovina, Belgium, Bulgaria, Bahrain, Belarus, Switzerland, Cyprus, Czechia, Germany, Denmark, Estonia, Spain, Finland, France, United Kingdom, Greece, Croatia, Hungary, Ireland, Israel, Iraq, Iran, Iceland, Italy, Jordan, Kuwait, Lebanon, Liechtenstein, Lithuania, Luxembourg, Latvia, Monaco, Moldova, Montenegro, North Macedonia, Malta, Netherlands, Norway, Oman, Poland, Portugal, Qatar, Romania, Serbia, Russia, Saudi Arabia, Sweden, Slovenia, Slovakia, San Marino, Syria, Turkey, Ukraine, Yemen
How to Identify
An orchid of Mediterranean climate regions.
Wikipedia
Source ↗Orchis anatolica is a species of flowering plant in the Orchidaceae family. It is native to Crete, Cyprus, the East Aegean Islands, Greece, Iran, Iraq, Lebanon, the Palestine region, Syria, and Turkey.
Names & Synonyms
Dildamak, Sahlab
References (5)
- Dogan, Y., et al, 2004, The Use of Wild Edible Plants in Western and Central Anatolia (Turkey). Economic Botany 58(4) pp. 684-690
- Ertug, F., 2004, Wild Edible Plants of the Bodrum Area. (Mugla, Turkey). Turk. J. Bot. 28 (2004): 161-174
- Ertug, F, Yenen Bitkiler. Resimli Türkiye Florası -I- Flora of Turkey - Ethnobotany supplement
- Oran, S. A. S., 2015, Selected Wild Aromatic Plants in Jordan. International Journal of Medicinal Plants. Photon 108 (2015) 686-699
- Tekinsen, K. K., and Guner, A., 2010, Chemical composition and physicochemical properties of tubera salep produced from some Orchidaceae species. Food Chemistry 121: 468-1471
