Abstract
Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked. There are various researches that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety, and connection with nature. The research consisted of the analysis and capitalization of (ESH) from the territory of the Republic of Moldova (RM) by reviewing their traditional use in local gastronomy and describing the nutritional characteristics. Ethnographic research techniques, such as conversations and interviews, were used to identify knowledge about the use of ESH in the RM. The use, phytochemical profile, and curative effects of the analyzed ESH were taken from the online database Plants For A Future (PFAF) and the phytochemical and ethnobotanical database of the US Department of Agriculture and Agricultural Research. The analysis of the specialized literature on ESH consumption in the world showed that their culinary application in the RM could still be diversified. Some of their properties could possibly be used in the design of new products for people with special diets.
Highlights
Lorific value to the population, there are still an imposingly large number of people facing the double burden of malnutrition, where malnutrition coexists with overweight, obesity, and other diet-related diseases
Addressing these challenges would involve an increase in global food production, which cannot be achieved by expanding industrial agriculture which will lead to land conversion to the detriment of the environment and, an even more drastic reduction in biodiversity [3]
If in many countries’ meals are omitted by choice and not by necessity, for some Moldovans, especially during the pandemic period, the search, collection and consumption of spontaneous plants for gastronomic use has taken on very different meanings than those mentioned above
Summary
It is believed that the current global food system is able to provide ca-. R. It is assumed that the world community will not be able to end hunger, food insecurity, and malnutrition in all its forms by 2030 [2] Addressing these challenges would involve an increase in global food production, which cannot be achieved by expanding industrial agriculture which will lead to land conversion to the detriment of the environment and, an even more drastic reduction in biodiversity [3]. The benefits of using underutilized traditional crops and exploring more sustainable production methods for growing common crops are widely promoted [5] [6] In this context, the conservation of diversity, the use of traditional food knowledge, information, and the development of associated policies, scientifically argued, are required and become a global priority [7]. Aim of the study: The research consists of the analysis and capitalization of spontaneous edible herbs from the territory of the Republic of Moldova by reviewing their traditional use in local gastronomy and describing nutritional characteristics
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