The use of spring herbs in moldovan people's diet

Abstract

The traditional Moldovan cuisine is rich of different herbs which have been used as food ingredients in salads, soups, pies or main courses in fresh or dried forms since ancient times. The most consumed spring herbs are the Allium species (Allium vineale, Allium ursinum and Allium cepa), Neetles, Rumex acetosa and Rumex patientia leaves and others. The present work presents an overview of some spring herbs in Moldovan cuisine, including wild garlic, chives, neetle, green onions, Rumex patienctia and Rumex acetosa leves. Studies on these herbs showed that they have a great biological potential (vitamins, polyphenols, organic acids, minerals) that are benefic for human health.