A large number of plants have very interesting biological properties, and are found to have application in various fields, namely in medicine, pharmacy, cosmetology and agriculture. The objective of this work is to list the uses of plants in traditional medicine in unexplored areas of the province of Taza. Thus, a recent survey was conducted in the Pre-Rif of Taza (North-East of Morocco); among the rural population, between May / 2022 and January / 2023; to carry out an inventory of medicinal plants and a collection of information relating to their therapeutic uses using a questionnaire. The series of visits carried out made it possible to inventory 91 species belonging to 48 floristic families with a predominance of the following families: Lamiaceae (30%), Asteraceae (8%), Myrtaceae (6%) and Fabaceae (5%). 91 species are used to fight different pathologies: the digestive system (13%), Diabetes (10%) and Colds (9%). The leaves (57%), the aerial part (13%) and the seeds (9%) are the main parts used to prepare the recipes. Alone or in combination, these parts are involved in the development of recipes by processes mainly using infusion (36%), decoction (29%) and powder (23%). The products obtained are administered mainly orally (74%) and by external applications representing 19%.

Traditional fermentation is considered a sustainable bioprocess for the transformation and preservation of local agri-food resources. In this context, the present study investigates the influence of Moroccan caperberries (Capparis spinosa L. complex) sources (wild and cultivated) on physicochemical, microbiological, and functional properties during a 60-day natural fermentation process, with a focus on sustainable food valorization, local resource utilization, and eco-friendly practices. The results revealed that the fermented Moroccan caperberries displayed favorable physicochemical and microbiological evolutions, characterized, respectively, by a progressive acidification and sugar consumption and a rapid inhibition of Enterobacteria and persistence of an important level of LAB count at the end of the fermentation. Moreover, the functional properties analyses showed that the values of vitamin C content, total polyphenols content, and antioxidant activities range between 0.09–1.25 mg/100 g, 5.69–243.99 mgGAE/L, and 21.33–71.06% for DPPH and 42.31–875.26 µgAAE/mL for FRAP, respectively. However, the results demonstrated that the provenance significantly influences the fermentation profile, providing a benefit for wild caperberries due to their elevated levels of vitamin C, polyphenol content, and antioxidant activities. The fermentation period of 15 to 23 days can be recommended for optimal functional quality, while longer fermentation (up to 60 days) could be preferable when extended shelf life and commercial stability are the primary objectives. From a sustainability perspective, these findings suggest a complementary strategy: cultivated C. spinosa complex should be further promoted to ensure a consistent raw material supply and food safety, while wild provenances, owing to their exceptional functional potential, represent valuable genetic resources that should be conserved and preferentially integrated into cultivation programs.