Table 2.

Mode of consumption

Mode of Consumption	Description
Raw	Plant generally used raw to make salads
Cooked	Plant cooked to make soups, broths, stuffed pasta, etc.
In oil	Plant preserved in olive oil to be used later
In salt	Plant preserved in salt to be used later
In vinegar	Plant kept in vinegar (usually made from wine) to be used later
Brine	Plant kept in brine to be used later
Pickle	Plant macerated to make pickles or sauces
Roasted	Plant which is roasted to make coffee surrogates
Dried	Plant which is dried to be used later
Preserves/Jams	Plant used for confectionery products (jams, preserves, jellies, sweets, etc.)
Alcoholic/non-alcoholic beverages/Vinegar	Plant used to make alcoholic beverages through fermentation, as flavouring for alcoholic beverages (e.g., grappa, wine, rosolio), non-alcoholic beverages (e.g., syrups), or vinegar
Oil	Plant used for food oil extraction
Milled/Flours	This refers to a plant (mainly tubers, rhizomes and seeds in this case) which was boiled then dried, or it was simply dried, then it was milled and finally added to cereal flours
Flavouring	Plant used in small amounts as seasoning for cooked dishes and cheeses