Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System

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 pro-file, 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.


Introduction
Although it is believed that the current global food system is able to provide ca-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. The number of people suffering from hunger has reached 60 million in 2019. Preliminary estimates COVID-19 pandemic has accelerated this growth: adding another 132 million people in 2020 [1]. 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 simply expanding industrial agriculture which will lead to land conversion to the detriment of the environment and, consequently, an even more drastic reduction in biodiversity [3].
The rapid reduction of biodiversity limits the possibilities of finding new food sources [4], probably given that most research does not reflect information on the full spectrum of food resources consumed worldwide. Sustainable food production and environmental management are essential and will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked.
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 not only required but also become a global priority [7].
From ancient times, plant species have been essential for nutrition and still represent today more than 80% of the components of the daily diet. Many plants are consumed only locally, collected in nature, constituting a biological and cultural heritage of spontaneous edible species, which deserves to be appreciated for the benefit of all. The growing interest in the ESP has led many researchers to gather and disseminate local knowledge in order to preserve their traditions.
There are various researches that make ESP the protagonists of a new trend in food approach, focusing more on health, food safety, and connection with nature [8].
In addition to being available, tasty, and easy to cook, ESP also has a high nutraceutical value consisting of a significant content of minerals and bioactive components that bring benefits to human health [9] due to the content of polyphenols and fatty acids [10]. It has been shown that, compared to many cultivated species, they have a higher fiber content [11], are rich in antioxidants and flavonoids and their beneficial effects have been proven in the prevention of various chronic diseases of modern society [12] [13]. After a period of abandonment, today in Europe interest in ESH is growing, enjoying well-deserved attention and recognition, helping to increase attention and consideration for ethnobotany and traditions related to the perception of nature as an environment of particular importance and important constituent of intangible cultural heritage [14]. Return-ing to traditional knowledge and flavors and appreciating Data on the knowledge of these herbs in the RM and how to use them were collected from conversations and interviews with informants.

General considerations. About RM
The Republic of Moldova is a small country, located in southeastern Europe between Romania and Ukraine (Figure 1), covering an area of 3,384,300 ha. The relief is mostly hilly ( Figure 2) with a maximum altitude of 429.5 m.   changes. To meet the challenges, the natives, over time, found alternatives, using plants available as valuable allies for food and physical and spiritual well-being (Orthodox fasts having its logic not only religious but also expressing popular experience and wisdom).
The consumption of spontaneous plants (SP) was born without an evocative or romantic connotation, but purely utilitarian, dictated by the urgent need to feed, even in more difficult times. harvest [20]. The terrible famine forced the inhabitants of the country to resort to the practical consumption of all herbs, more or less edible. Some witnesses say that even the ground bark of trees is being consumed.
Various studies showed that ESH consumption is still seen as something related to poverty and nutritional deficiencies, in addition to poor livelihoods, while being considered part of traditional diets [21].
Today, the consumption of PS enjoys a well-deserved rebirth, this is largely due to global food trends. The collection of SPs from their natural environment has gained popularity, as people prefer quality products of known origin and enjoy direct contact with nature and the activity itself. So, for many, the motivation for collecting wild plants has shifted from the need to meet various essential needs to the preference for quality products and the pleasure of collecting. These motivations denote a positive self-perception and a personal commitment to the collection of plants from the wild [14]. Another cause of the growing popularity of ESP is due to the mass migration of Moldovans in search of a better existence (since the 90 s). It has contributed to the diversification of the gastronomic heritage due to the takeover of new ingredients and culinary recipes, including ESP.
The big paradox is that a large part of those ESPs brought to the country as new and fashionable plants, proved to be consumed since ancient times by the Bessarabians, only that their knowledge was forgotten with industrialization, with the abandonment of the rural environment and the beginning of food distribution chains.
It is considered that the main reason why SP consumption has decreased recently is their low availability, lifestyle changes, time constraints and limited knowledge of their nutritional value, scope and use.

Results and Discussions
Being a small country, the collection and consumption of spontaneous plants in the Republic of Moldova, however, differs not only from region to region, but also from village to village, varying depending on the natural environments they meet, the plant species that grow, but also by local traditions. And 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. from grasses, to shrubs to trees.
In order to achieve a deeper approach to the research topic, we focused on a narrower field-(ESH) [22]. Plants that do not synthesize or accumulate lignin are called grasses or herbaceous, also called herbs [23]. The FAO defines edible plants in spontaneous flora as "plants that grow and regenerate spontaneously, in natural or semi-natural ecosystems and can exist independently of human action".

Discussions with Students
As a result of conversations with students, the following were identified: Among the most used ESH in food consumption and mentioned by students were Urtica dioica L., Rumex acetosa L., Thymus serpyllum, Papaver rhoeas L., Sonchus oleraceus, Taraxacum officinale L. Young people had more thorough knowledge of ESP, considered in vogue, as they are seen as attractive gastronomic resources for modern culinary experiences. Many restaurants in the country already include wild plants in their menus.

Discussions with Parents, Grandparents
and People from the Village As a geographical area, the interview covered practically the entire territory of the country. From the students' testimonies, it seems that the discussions with the respondents were marked by 2 major positive aspects: 1) Students have discovered new things about the consumption and use of ESH.
2) The people interviewed by the students (these being their parents, grandparents, natives from rural localities) remembered many ESHs that were once consumed in the country, but which, for various reasons, were forgotten).
In general, the results of the conversations can be summarized as:  (Table 1).
• The respective plants have been mentioned as being used both in human nutrition and for medicinal purposes.
• The interviewees confessed that the consumption of spontaneous herbs, at the current stage, is mainly due to the need to follow a curative diet and less often to nostalgia to return to traditional cuisine. This is explained by the fact that most of these spontaneous herbs, for a large part of the interviewees, have a sad utilitarian connotation, associated with poverty and need, dictated by the urgent need for food in times of famine in the postwar period (1946)(1947)

Nutritional Value and Areas of Use of ESH
In general, the consumption of ESH was and is justified not only by their availability and accessibility, but also due to the considerable intake of phytonutrients ( Rumex acetosa L., Urtica dioica L., Viola odorata L. (with a score of 5 points), followed by Cichorium intybus L., Portulaca oleracea L., Taraxacum officinale L, Thymus serpyllum L., Arctium lappa L. and Anethum graveolens L. (with a score of 4 points). The most optimal ratio between food and medicinal use belongs to Urtica dioica L., with a ratio of 5/5 ( Table 1). And that was not surprising, because it had practically became a long tradition for young nettles to be picked for food at the end of winter. Even now, Urtica dioica L. remains one of the most well-known and widely used herbs in both human nutrition and medicine. It seems that ESHs have been and continue to be the usual components in the diets of many peoples. Moldovans' ESH consumption preferences do not differ significantly from other peoples. However, the study shows some peculiarities: consumption, in large quantities of Anethum graveolens, which is used not only for flavoring dishes but also as their main raw material ( Table 2). Pies with Anethum graveolens, green onion, are known and appreciated. Another local artisanal specialty is alivanca with cheese and dill. Also, in spring, a salad is made from dill leaves, onions and tomato sauce. Dill is so popular that, from a spontaneous plant, as it once was, it has now become a garden crop and is present in every household.
The leaves of Tussilago farfara and Rumex acetosa L. were frequently used, but are still used today, for modeling sarmales [44]. Rumex acetosa L. is also the natural acidifier for spring green soups. Papaver rhoeas L. seeds are widely used, sometimes being the only ingredient used as a filling for many pastries (buns or rolls without fermented dough-with poppy seed filling boiled in red wine, cakes, pies, biscuits, etc.).
In many regions of the Republic of Moldova, an artisanal recipe for biscuits (poppy cakes) is known, for which the poppy seeds are crushed by hand until poppy milk is obtained, with which the cakes are sprinkled in abundance.

Thymus serpyllum L. is irreplaceable in the preparation of sour borscht (borș)
which is a healthy liqueur obtained by fermenting wheat bran: a food that is trivial in appearance, but amazing in its qualities. Westerners do not know much about this natural preparation, but in post-Soviet countries, it is very popular due to its invigorating sour taste (which acidifies soups) and its healing proper-   Flowers: raw. An attractive addition to the salad bowl, but rather bitter.
Root: cooked like parsnip. The boiled young roots form a very palatable vegetable. The root is said to be an ideal food for diabetics because of its inulin content. Roots are used in seasoning soups, sauces and gravies, and to impart a rich deep color. The roasted root is used as a caffeine-free coffee adulterant or substitute. Young roots have a slightly bitter caramel flavor when roasted.
In the diet of children in the form of tea.
Chicory root is used to abstain from a coffee-like drink [43].

Flowers, leaves, seeds
Leaves: raw or cooked. Mucilaginous with a mild pleasant flavor, they are nice in soups where they act as a thickener. The young leaves also make a very acceptable substitute for lettuce in a salad.
Immature seed: raw. Used as a nibble, the seeds have a nice nutty flavor. Flowers: raw. Added to salads or used as a garnish. The leaves are a tea substitute.
The fresh or dehydrated and crushed plant is used in teas, infusions.
The leaves and flowers are used in salads. In some parts of MD they are used for sarmale.
The fruit, which has the shape of a coil or a cheese wheel, is a delight for children, eaten raw.
Flowers, leaves, oil, seeds Seed: raw or cooked. Much used as a flavoring in cakes, bread, fruit salads, etc., it imparts a very nice nutty flavor. The seeds are perfectly safe to eat, containing none of the alkaloids associated with other parts of the plant.
Leaves: raw or cooked. Used like spinach or as a flavoring in soups and salads. The leaves should not be used after the flower buds have formed. Edible oil is obtained from the seed. Said to be an excellent substitute for olive oil, it can be used in salad dressings or for cooking. Syrup can be prepared from the scarlet flower petals, it is used in soups, gruels, etc. A red dye from the petals is used as a food flavoring, especially in wine [28].
Poppy seeds are widely used, especially in pastries: as a filling for pies, rolled, for decoration. It is added to bakery products.
It is also added to salads, to meat products.
More recently, the use of leaves (raw but also cooked) has gained a new revival, being used in salads or vegetable stews.

Leaves, seeds
Leaves and stems: raw or cooked. The young leaves are a very acceptable addition to salads, their mucilaginous quality also making them a good substitute for okra as a thickener in soups. The leaves have a somewhat sour flavor, a spicy and somewhat salty taste.
Seed: raw or cooked. The seed can be ground into a powder and mixed with cereals for use in gruels, bread, pancakes etc.
The young leaves are used in salads, soups. As a food supplement: fresh leaves covered with bee honey are eaten.
The sauce is also prepared from the leaves, adding yogurt and cucumbers.
Flowers, leaves, roots, seeds Curdling agent. Leaves: raw or cooked. They make a thirst-quenching on their own, or can be added to salads, used as a potherb or pureed, in sauces and used in soups. A delicious lemon-like flavor, liked by most people who try them, they can be rather overpowering in quantity and are more generally used as a flavoring in mixed salads. The leaves can also be dried for later use. The juice of the leaves can be used as a curdling agent for milks. Flowers: cooked as a vegetable or used as a garnish.
Root: cooked. It is dried, ground into a powder and made into noodles. Seed: raw or cooked. Ground into a powder and mixed with other flours to make bread.
The leaves are widely used in soups (borscht), especially spring green borscht (prepared mainly from weeds). It is used, including as an acidifying agent for soups. The young and fresh leaves are used in salads, pie fillings, vegetable stews, sauces, sarmale.

Flowers, leaves, root
Leaves: raw or cooked. Tender young leaves are considerably less bitter than older leaves. The leaves are often blanched (by excluding light from the growing plant) before use. Root: raw or cooked. Bitter. A turnip-like flavor. The roots of 2-year-old plants are harvested in the autumn, dried and roasted to make a very good coffee substitute. Flowers: raw or cooked. A rather bitter flavor, the unopened flower buds can be used in fritters and they can also be preserved in vinegar and used like capers. Both the leaves and the roots are used to flavor herbal beers and soft drinks. A pleasant tea is made from the flowers. They are also used to make wine. The leaves and the roots can also be used to make tea.
The young dandelion leaves were and are used for salads, in omelettes. The boiled leaves are used in soups and broths, teas.
The flowers are used to make wine or jam, and the crushed and roasted root can be used to make an energizing infusion with an effect similar to black tea. It was consumed more widely during the war and after the war, when hunger was rampant. Now, the dandelion enjoys a new life, being more and more frequently used in the daily diet of Moldovans.
Leaves, oil Couloring, drinh, oil, curling agent Young leaves: cooked as a potherb and added to soups etc. The young shoots harvested in the spring when 15 -20 cm long complete with the underground stem are very nice. The plants are harvested commercially for extraction of the chlorophyll, which is used as a green coloring agent (E140) in foods and medicines. The juice of the leaves, or a decoction of the herb, can be used as a rennet substitute in curdling plant milks. Nettle beer is brewed from the young shoots [34].
One of the best known and most used spontaneous plant.
Egg stew is most often made from the leaves of the young plant, but it is also used in the preparation of soups, omelets, meatballs, pie fillings, sauces, etc. Leaf teas are also made.
Currently the leaves are also used for risotti, tarts, smoothies, pesto.

Flowers, leaves
Young leaves and flower buds: raw or cooked. Usually available all through the winter. The leaves have a very mild flavor, though they soon become quite tough as they grow older. They make a very good salad. When added to soup they thicken it in much the same way as okra. Also used as a flavoring in puddings etc. A tea can be made from the leaves.
Flowers: raw. Used to decorate salads and desserts. A sweet mild flavor with a delicate perfume, the flowers are an especially welcome decoration for the salad bowl since they are available in late winter. The flowers are also used fresh to flavor and color confectionery. A soothing tea can be made from the leaves and flowers. A leaf extract is used to flavor sweets, baked goods and ice cream.
Both flowers and leaves are used raw in salads, and flowers for decoration.
From the fermented flowers, a slightly alcoholic, aromatic drink similar to cherry or socata is obtained.
The flowers are sugary and are used to decorate and flavor desserts.
Lamium album L.

Leaves
Young leaves: raw or cooked. They can be added to salads or mixed with other leaves and cooked as a potherb. They can also be dried for later use. A pleasant herb tea is made from the flowers.
Shoots, the top of the plant and the young leaves are used. Flowers: in salads, stews, omelettes. The flowers are often eaten by children, due to their sweet taste. Occasionally, it is also used in green sauces.

Leaves
Leaves: raw or cooked. They can be added to salads or used as a potherb. A fairly bland flavor but the leaves are low in fiber and make an acceptable addition to mixed salads, though their mucilaginous and slightly hairy texture make them less acceptable when eaten on their own. The young leaves make a palatable cooked vegetable, though we have found the texture to be somewhat slimy. The plant is an ingredient of the drink Vermouth.
The flowers are eaten, which are a delight for children due to their sweet taste.
Sonchus oleraceus L. Young stalks and branches: raw or cooked. Used like asparagus or spinach. They taste best if the rind is removed. The leaf stalks can be parboiled and used as a substitute for cardoons. The pith of the flowering stem can be eaten raw in salads, boiled or made into confections. A delicate vegetable, somewhat like asparagus in flavor. The seeds can be sprouted and used like beansprouts.
Young stems are eaten sauteed or fried, but also raw (when young and tender). Young shoots are consumed in the same way as asparagus. The leaves are also used to shape sarmales.
The cleaned roots are also eaten, either heat-treated or raw, because they are crispy and sweet. However, the consumption of burdock on the territory of the Republic of Moldova is quite limited.

Leaves, seeds
Leaves: raw or cooked. Used as a flavoring in salads etc. The leaves lose their flavor if they are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing but are best just before the plant flowers. Seed: raw or cooked. Very pungent and bitter in taste. It is used as a flavoring in salads, preserves etc., its chief uses being perhaps in making dill vinegar and as a flavoring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings. Essential oil from the seed is used as a flavoring in the food industry. A tea is made from the leaves and/or the seeds.
Dill leaves, stems and seeds are used. Dill leaves are used in soups, stews, traditional products, salads, pie fillings.
The leaves, stem and inflorescences are used to flavor pickles, canned food for the winter. Store pickled, salted, frozen or dehydrated.
Dill is also used to make tea or flavor the oil.
diversified. Some of their properties, after further studies, could possibly be used in the design of new products for people with special diets (hypoglycemic diet, gluten-free diet, etc.) or the improvement of those diets [45].
Knowledge and capitalization of ESH could also be an effective measure to prevent the disappearance of local food cultures and traditions, contributing to raising awareness of food security, perceived as quality, variety and access to food, with a commitment to consumers, producers, cultural diversity and the environment.