WILD EDIBLE PLANTS OF LA BARRETA, QUERÉTARO, MEXICO AND THEIR ROLE IN THE LOCAL FOOD CULTURE

Abstract

Wild and semidomesticated plants constitute the highest percentage of useful plants in many Mexican communities, being food and medicinal uses the main ones. However, in some communities these plants are being displaced from their cuisines by those of greater acceptance and produced on a large scale. This situation can cause the disappearance of some edible wild plants, a greater community dependence to the outside and a disinterest of their identity and gastronomic traditions. The study goals were to recognize the edible plants at the community of La Barreta, including plant life form, used parts, recolection sites, origin, and type of plant management. For the research, open and semistructured interviews were conducted. A total of 47 species were registered out of 21 families. Their consumption form and the role they have in the local food culture is analyzed. Most of the plants are wild (53.1 %), with herbaceous growth habit (55.9 %) and native (93.6 %). Six culinary categories were recorded: sweets wit 16 species, fruits with 15, quelites or greens 11, deserts eight, sauces and spices seven, and beverages four.  The categories with the highest species number were sweets and fruits, both representing 64.6% of the total. The species with uses in at least three food categories were: guamishi(Ferocactus histrix), green maguey (Agave salmiana), and prickly pears (Opuntia spp.). The edible plants are seasonaly consumed, and out of the quelites they are not considered as a relevant food resource. Out of the total, 26 species were found with a continuity and change response type of their use. Possible plants disuse causes were identified, and action lines are proposed to counteract them.