This paper is the literature survey of wild food plants used within the present borders of the Czech Republic. Thirty-seven freely available 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 families. 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 communis, 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.

Wild food plants (WFPs) are often highly nutritious but under-consumed at the same time. This study aimed to document the diversity of WFPs, and assess perceptions, attitudes, and drivers of change in their consumption among Minangkabau and Mandailing women farmers in West Sumatra. We applied a mixed-method approach consisting of interviews with 200 women and focus group discussions with 68 participants. The study documented 106 WFPs (85 species), and Minangkabau were found to steward richer traditional knowledge than Mandailing. Although both communities perceived WFPs positively, consumption has declined over the last generation. The main reasons perceived by respondents were due to the decreased availability of WFPs and changes in lifestyle. The contemporary barriers to consuming WFPs were low availability, time constraints, and a limited knowledge of their nutritional value. The key motivations for their use were that they are free and “unpolluted” natural foods. The main drivers of change were socio-economic factors and changes in agriculture and markets. However, the persistence of a strong culture appears to slow dietary changes. The communities, government and NGOs should work together to optimize the use of this food biodiversity in a sustainable way. This integrated approach could improve nutrition while conserving biological and cultural diversity.