Common Wild Greens & Vegetables In Turkey

Turkey has the largest biodiversity in the temperate zone. This is why Turkish cuisine is so rich with vegetarian and vegan dishes.

Acı soğan	Arum, Lords & Ladies	Arum sp.
Arapsaçı – Bostanotu – rezene	Fennel sprouts	Foeniculum vulgare
Börülce	Cowpea	Vigna unguiculata
Cibes otu	First shoots of cauliflower	Brassica oleracea
Çirişotu	Summer Asphodel	Asphodelus aestivus
Deniz börülcesi	Samphire	Salicornia europaea
Deniz fasülyesi	Sea Beans	Salicornia sp.
Ebegümeci	Mallow	Malva sylvestris
Enginar	Artichoke	Cynara cardunculus
Hardal otu	White mustard greens	Sinapis alba
Isırgan otu	Nettle	Urtica urens
İstifno – İt üzümü	Leafy Goosefoot	Chenopodium foliosum
Kabak çiçeği	Pumpkin flower	Cirsium ciliatum
Kapari	Caper	Capparis spinosa
Kazayağı – Sirken	Many-seeded Goosefoot	Chenopodium polyspermum
Kuşkonmaz	Asparagus	Asparagus officinalis
Kuzukulağı – Labada	Sheep’s sorrel	Rumex acetosella
Madımak	Knotweed	Polygonum cognatum
Mıhliye	Mallow	Corchorus olitorius
Papules	Sweet pea	Lathyrus ochrus
Radika – Hindiba	Endive, chicory	Cichorium endivia
Semiz otu	Common Purslane, Pusley	Portulaca oleracea
Suteresi – Gerdeme	Watercress	Nasturtium officinale
Sütotu	Milkwort	Polygala sp
Şevket-i bostan	Blessed thistle	Cnicus benedictus
Tarla börülcesi	Black Eyed Pea	Vigna unguiculata subsp. unguiculata
Turp otu	Horse raddish greens	Raphanus raphanistrum
Karabiber ağacı	Peruvian pepper	Schinus molle