Gáti Csilla (szerk.): A Janus Pannonius Múzeum Évkönyve 54., 2016-2017 (Pécs, 2017)

TERMÉSZETTUDOMÁNYOK - Dénes Andrea – Biró Marianna: Erjesztéssel feldolgozott vad- és kultúrnövények Magyarországon – etnobotanikai áttekintés

Erjesztéssel feldolgozott vad- és kultúrnövények Magyarországon

45 Wild and cultured plants processed by fermentation in Hungary – an ethnobotanical review

Andrea Dénes – Marianna Biró

Based on the Hungarian literature of ethnography and ethnobotany, alltogether 63 plant taxa belonging to 23 families were used by fermentation in Hungary. Some of the procedures are already abandoned. Fermented porridge has been prepared from two species (

Avena sativa, Zea mays

), bread yeast from 2 (

Secale cereale, Triticum aestivum

), lactofermented souring from 4 species (e.g. Secale cereale, Triticum aestivum

). Fermented soda-pop has been prepared using 13 plant taxa (e.g. Ribes nigrum, Rubus idaeus, Malus sylvestris, Polypodium vulgare, Betula pendula

), beer or beery drink used 6 taxa (e.g. Panicum milleaceum, Hordeum distichon

, Zea mays, Beta vulgaris

) while fermented pickles used 6 taxa (e.g. Brassica oleracea, B. rapa, Capsicum annuum, Cucumis sativus

). Green pepper cured in grape marc is a Hungarian speciality. Vinegar was prepared by using parts of 18 different plant taxa (e.g. Malus sylvestris, Pyrus pyraster, Lens culinaris, Phaseolus vulgaris

), vine was made from 23 (e.g. Cornus mas, Ribes nigrum, R. alpinum, Taraxacum sp.) spirits (called pálinka) from 38 plant taxa (mostly from berries, but there are some curiosities as brandy from the fruit of Cucumis melo or the flower of Robinia pseudo-acacia

). We found 17 different plant taxa used as flavourings in the fermentation procedure.