Transfer of the traditional knowledge on edible plants and fruits in Anatolia in terms of gastronomic value: the case of Sivas and Yozgat

The study aims to determine the types of edible wild plants and fruits consumed in the culinary cultures of Yozgat and Sivas, their ethnobotanical characteristics, and the areas and forms of their uses. In the research, document analysis and semi-structured interviews were used as data collection techniques, and descriptive analysis was used as the data analysis method. The categories obtained as a result of the interview findings and the literature review consist of the areas of the uses of edible wild plants and fruits in the kitchen, their use patterns, their relationship with health, and the methods of cultivating and preserving edible wild plants and fruits. Research findings indicate that the tradition of using edible wild plants and fruits is still alive in Yozgat and Sivas.