Background: This paper illustrates the results of a study carried out in four Regional Parks of Sicily (Italy), concerning traditional knowledge on food use of wild plant species. The main aims of the paper were: (i) to verify which wild plant species are used for food purpose in the local culture based on information provided by elderly inhabitants (ii) to verify the presence of wild plant species which have not been cited for food use in previous studies in the Mediterranean area (iii) to determine how many of the most frequently cited wild plant species are cultivated by the local population in the four Sicilian Parks. Methods: Semi-structured interviews were carried out in the local communities of the four Regional Parks between 2007 and 2010. A total of 802 people over the age of 60 were interviewed. Cultural Importance Index was used to evaluate the level of importance given to any wild plant species as a food in the local culture. The level of appreciation of the wild plant species and the possible effects of wild plants on human health were also investigated. Results: Local communities currently use a total number of 119 wild species for food purposes. Asteraceae and Brassicaceae were the most represented botanical families. In each of the four Sicilian Parks, Cichorium intybus L. and Foeniculum vulgare Mill. obtained the highest Cultural Importance Index values. Sixty-four species were indicated as also having medicinal properties. Leaves and other aerial plant parts were the parts most-used for the preparation of traditional recipes. Conclusions: The research shows that the level of traditional knowledge on the food uses of wild plant species in the study area is poor. The food uses of plants which are most likely to survive over time are those at the interface of food and medicine. Further agronomic studies are needed for a number of species with a view to introducing them as a crop into non-intensive agricultural systems.

Interest in oilseed crops for agro-industrial research and development projects has increased in the Mediterranean area, in recent years. Safflower (Carthamus tinctorius L.) is of potential interest for agriculture mainly due to fatty acid content variability in the seed oil. The aim of this study was to assess the agronomic performance of 16 new safflower accessions together with safflower variety Montola 2000, used as a reference, in a semi-arid environment. Research was carried out in Sicily (Italy) from 2013–2014. Hierarchical cluster analysis carried out on the fatty acid composition of safflower accessions resulted in their division into four main groups. Linoleic, oleic and palmitic acids were the main fatty acids present in the accessions. Seed yield was 1.11 t ha⁻¹ on average and seed oil content was found to be approximately 35.01% of dry matter on average. Positive and significant relationships between seed/oil yield and other tested traits were found. The carbon, hydrogen and nitrogen content as a percentage of dry matter varied greatly both for the above- and belowground plant parts on average. This study confirms the interest of safflower for both food and non-food applications, offering interesting prospects in semi-arid regions.

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary and thyme. The morphological and production characteristics of 40 accessions of MAPs were preliminarily assessed. EOs from the most promising accessions of MAPs were analysed by gas-chromatography and mass spectrometry. Photo-oxidative studies of the EOs were carried out and the determination of the EVOO fatty acids obtained from 4 Italian olive varieties was also made. EO content was on average 1.45% (v/w) for common sage, 3.97% for oregano, 1.42% for rosemary and 5.90% for thyme accessions. The highest average EO yield was found in thyme (172.70 kg ha⁻¹) whilst the lowest (9.30 kg ha⁻¹) in rosemary accessions. The chemical composition of EOs was very different in the four MAPs in the study. No significant change of oleic acid percentage was detected in the mixture of EVOO with EO samples. The results seem to highlight the presence of an antioxidant effect of EOs on EVOO.