Determination of consumption behaviors of edible wild herbs growing in Alanya district and examination of forms of use in dishes

This study was conducted to determine the consumption behaviors of edible wild herbs naturally growing in the Alanya district and to reveal their forms of use in culinary practices. A descriptive research approach was adopted; literature review, field observations, and species identification were carried out, while quantitative data were collected through a questionnaire applied within the scope of the general survey model. As a result of the field studies, 22 edible wild herb species belonging to 17 plant families were identified, and their culinary uses were documented. In order to demonstrate how these herbs can be utilized in the kitchen, applied culinary examples based on the researcher's gastronomic knowledge and kitchen experience were prepared and documented with visuals. These applications were not intended as a comparative analysis or recipe instruction; rather, they were considered methodological examples illustrating different ways in which edible wild herbs can be incorporated into culinary practices. Within the scope of the study, a questionnaire administered to 250 students studying at Alanya University was used to examine individuals' knowledge levels and attitudes toward edible wild herbs. According to the findings, students' attitudes toward edible wild herbs were found to be close to a level of indecision (Mean = 3.29 ± 0.69). In contrast, their knowledge levels regarding the areas of use of these herbs were determined to be lower (Mean = 2.81). This indicates that the main issue concerning edible wild herbs does not stem from negative attitudes, but rather from a lack of practical knowledge regarding how these plants are obtained, prepared, and used in the kitchen. In this context, the applied culinary examples carried out within the study demonstrate that edible wild herbs can be evaluated not only at a theoretical level but also within culinary practice, and that these plants hold significant potential in terms of sustainable nutrition and local culinary culture.