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Andorran ethnomycology: culinary uses and beyond.

Canòlich Álvarez-Puig1, Teresa Garnatje2,3, Manel Niell4

  • 1Laboratori de Botànica-Unitat Associada CSIC, Facultat de Farmàcia i Ciències de l'Alimentació-Institut de Recerca de la Biodiversitat (IRBio), Universitat de Barcelona, 08028, Barcelona, Catalonia, Spain. calvarpu12@alumnes.ub.edu.

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Summary

This study documents the diverse uses and names of wild mushrooms in Andorra, revealing culinary uses as most common and identifying species for future research.

Keywords:
AndorraCatalan linguistic areaEthnobotanyEthnomycologyLocal ecological knowledgeTraditional food

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Area of Science:

  • Ethnobotany
  • Mycology
  • Ethnobiology

Background:

  • Andorra's ethnomycological knowledge remains largely unexplored compared to its flora.
  • The region features a Mediterranean mountain climate with Atlantic influences and altitudinal vegetation zonation characteristic of the Pyrenees.
  • This research addresses the gap in understanding wild mushroom (WM) utilization in Andorra.

Purpose of the Study:

  • To compile ethnomycological information from Andorra.
  • To document the uses and vernacular names of wild mushrooms (WMs).
  • To quantitatively analyze this data and identify species for future nutritional assessments.

Main Methods:

  • Semi-structured interviews were conducted with 131 informants selected through snowball sampling.
  • Oral consent was obtained from all participants.
  • Data were analyzed both qualitatively and quantitatively.

Main Results:

  • Fifty fungal taxa were identified, with 42 having documented uses.
  • Culinary uses were most prevalent (97.44%), followed by medicinal uses (0.77%).
  • 155 vernacular names were recorded for 98% of the taxa, and 11 poisonous taxa were identified.

Conclusions:

  • This study significantly enriches the ethnomycological knowledge of Andorra.
  • It highlights the diversity of vernacular names and uses of WMs.
  • Several traditionally used species lacking nutritional data were identified for potential food innovation.