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. 2021 Jan 8;10(1):126. doi: 10.3390/foods10010126

Figure 7.

Figure 7

(A) Use of a variety of wild taxa leaves and roots (Quercus spp., Armoracia rusticana) and cultivated taxa (Allium sativum, Anethum graveolens, Ribes nigrum) for fermenting cucumbers; (B) home-smoked sausage and ham, which was smoked using the wood of Fagus sylvatica, Prunus domestica, and Malus domestica, sampled during a field interview. Photos by N. Stryamets: (A) Northern Bukovina, July 2018; (B) Southern Bukovina, July 2019.