Fig. 6
From: Ethnobotanical study of wild edible plants in the mountainous regions of Semnan Province, Iran
Source: research findings
Food containers prepared from WEPs that are ready for consumption: a Rice veg, different organs of Tragopogon graminifolius, b Coco sabzi, young leaves of Eremurus sp., c Soup, young aerial parts of Allium grande, d Soup, young leaves of Rumex sp. with different organs of Allium umbilicatum, e Veg bread, young aerial parts of Lepidium draba, f Herb stew leaves of Rumex sp. and Polygonum sp. with the leaves of Malva neglecta, g Kashk, leaves of Urtica dioica, h Yogurt, young aerial parts of Suaeda acuminata (CAMey.) Moq., i Coco sabzi, leaves of Allium iranicum, j Yogurt leaves of Blitum virgatum, k Veg bread leaves of Allium umbilicatum, along with young leaves of Lepidium draba, l Pickled, Ferula sp. m Herb stew, leaves of Eremurus sp.