Table 5.

Description of cluster of species elicited through hierarchical cluster analysis (n = 10)

Cluster	Number of items	Overall Frequency	Std. Dev. (overall frequency)	Frequent Taxa	Label	Typical preparations	Description
CoP-A	8	4.6	3.4	Taraxacum sp.leaves; Urtica dioica	kräuter	Löwenzahnsalat (Röhrlsalat); Brennnesselspinat;	Flowers and leaves, rarely listed and rarely gathered, used as condiment, in soups or salads, gathered in spring
CoP-B	5	5	2	Taraxacum sp. flowers; Sambucus nigra fruits and flowers	no label	Löwenzahnhonig; Gebackene Holunderblüten; Holunderkoch;	Fruits and flowers, gathered rarely, often used in unique preparations
CoP-C	6	8.3	4.3	Cantharellus cibarius; Boletus edulis;	schwammerl	Schwammerlsuppe; Schwammersauce; Schwammerlgulasch;	Mushrooms, very frequently listed and gathered, prepared with eggs, with rice, fried, as a sauce or breaded
CoP-D	5	8.8	2.4	Rubus subgenus Rubus spp.; Fragaria vesca; Rubus idaeus;	beeren	Raw; Marmalade; Fruchtmilch; Fruchtjoghurt;	Fruits, frequently listed and gathered, consumed raw, as jam or with milk (products), gathered from cultivated plants as well;