# Reviving Forgotten Foods: From Traditional Knowledge to Innovative and Safe Mediterranean Food Design

## TL;DR

This paper explores how traditional Mediterranean wild edible plants can be revived to create innovative and safe food products that enhance diets and preserve cultural heritage.

## Contribution

The study systematically compiles ethnobotanical knowledge of five plant taxa to guide the development of sustainable food products.

## Key findings

- Rosa spp. showed the highest diversity of alimentary uses (36), while Pinaceae had the lowest (19).
- Raw consumption and sweet preserves were the most common traditional uses of wild edible plants.
- Statistically significant associations between specific fruits and food preparations were identified for product development.

## Abstract

Global food security and dietary diversity depend on identifying novel and sustainable food sources. Wild edible plants (WEPs) traditionally used in Mediterranean regions offer considerable potential due to their rich history of use. Here, ethnobotanical knowledge was systematically compiled for the fruits and cones of five taxa (Arbutus unedo, Prunus spinosa, Quercus spp., Pinus spp. and Rosa spp.), documenting alimentary uses, preparation and conservation methods across diverse food categories. Analysis of over 2800 traditional use reports identified 54 distinct alimentary uses from 16 categories, with raw consumption and sweet preserves being the most prevalent. Rosa spp. exhibited the highest diversity of uses (36), whereas the family Pinaceae showed the lowest (19). Statistically significant associations between individual fruits and specific food preparations were also observed, offering guidance for innovative product development. Information on processing methods that preserve nutritional components, along with documentation of potential harmful effects and the methods to mitigate them, was collected, providing essential guidance for developing safe and functional alimentary products. Together, traditional knowledge, regulatory adherence, and sustainable practices create new opportunities to develop innovative, safe, culturally grounded, and sustainable food products that enrich diets and preserve cultural and ecological heritage.