Sarma - cooked leaves rolled around a filling made from rice and/or minced meat, possibly vegetables and seasoning plants – represents one of the most widespread feasting dishes of the Middle Eastern and South-Eastern European cuisines. Although cabbage and grape vine sarma is well-known worldwide, the use of alternative plant leaves remains largely unexplored. The aim of this research was to document all of the botanical taxa whose leaves are used for preparing sarma in the folk cuisines of Turkey and the Balkans. Field studies were conducted during broader ethnobotanical surveys, as well as during ad-hoc investigations between the years 2011 and 2014 that included diverse rural communities in Croatia, Bosnia and Herzegovina, Serbia, Kosovo, Albania, Macedonia, Bulgaria, Romania, and Turkey. Primary ethnobotanical and folkloric literatures in each country were also considered. Eighty-seven botanical taxa, mainly wild, belonging to 50 genera and 27 families, were found to represent the bio-cultural heritage of sarma in Turkey and the Balkans. The greatest plant biodiversity in sarma was found in Turkey and, to less extent, in Bulgaria and Romania. The most commonly used leaves for preparing sarma were those of cabbage (both fresh and lacto-fermented), grape vine, beet, dock, sorrel, horseradish, lime tree, bean, and spinach. In a few cases, the leaves of endemic species (Centaurea haradjianii, Rumex gracilescens, and R. olympicus in Turkey) were recorded. Other uncommon sarma preparations were based on lightly toxic taxa, such as potato leaves in NE Albania, leaves of Arum, Convolvulus, and Smilax species in Turkey, of Phytolacca americana in Macedonia, and of Tussilago farfara in diverse countries. Moreover, the use of leaves of the introduced species Reynoutria japonica in Romania, Colocasia esculenta in Turkey, and Phytolacca americana in Macedonia shows the dynamic nature of folk cuisines. The rich ethnobotanical diversity of sarma confirms the urgent need to record folk culinary plant knowledge. The results presented here can be implemented into initiatives aimed at re-evaluating folk cuisines and niche food markets based on local neglected ingredients, and possibly also to foster trajectories of the avant-garde cuisines inspired by ethnobotanical knowledge.

There are still unrevealed treasures of traditional dental medicine, that is, the reason to investigate and present various ways in treatment of oral and orofacial tissues, as well as magic and religious elements involved in representative areas among Serbs. Information was collected from the elderly non-professional folk dentists and herbalists with the additional help of local physicians and dentists that was done through questionnaire and personal interviews. Classified and prepared material consists of total 1038 inquiry sheets. The 41 data were averagely obtained by inquiry form, i.e. 41,984 information for the whole research. The most voluminous was the group of 64 recipes, including 39 for gums diseases and 25 for toothache, while only seven ones were mentioned for magic way of treatment. Among them, 18 prescriptions were of nonherbal origin. The study revealed 84 herbal original prescriptions, including 67 plant species (29 families) including local name, synonyms, and preparation mode. Traditional healers used predominantly herbal recipes to treat painful tooth, gum disease, blisters - herpetic ulcers/lips and mouth/, stomatitis/painful mouth, ptyalismus/, maxillary sinusitis, bad breath, teeth cleaning and bleaching. Very few methods of treatment appeared as inadequate (magical practice), whereas majority were noted as beneficial ones (herbal medicine). Still many people in distant nonurban areas use various plant recipes, especially as the first aid in oral disease healing. The significance of plants obtained from unpolluted areas, whose active ingredients have not yet been used in dental pharmaceutics, should be further investigated in the future.