Ethnobotanical survey of herbs used in the preservation of food products in Fez, Morocco

Abstract Morocco has a rich plant biodiversity and an ancient ethnobotanical knowledge influenced by the ethnic diversity of Moroccan population. This heritage been preserved from generation to traditional herbalists. In this study, data were collected via survey herbalists based on direct interview technique. Questions addressed herbalists’ age education level as well vernacular names parts plants used for preservation food. The species use value was identify most important recommended average participants 52.55 years, illiteracy rate 46%. A total 32 representing 16 families identified being in various food products. family Lamiaceae, followed Apiaceae Rosaceae. frequently leaves (26.37%), fruit (24.7%), whole (12.7%). highest values recorded Citrus limon (0.16), Thymus vulgaris (0.14), Rosmarinus officinalis (0.12), Artemisia herba alba (0.11) Lavandula dentata (0.1). Meat, vegetables fish commonly products is first its kind conducted implications meeting consumer demands understanding potential uses