Çaşır (Ferula orientalis L.) Plant and Its Usage in Local Cuisine


  • Elif Esma Karaman Artvin Çoruh University
  • Aybuke Ceyhun Sezgin Ankara Hacı Bayram Veli University




Plants have been used frequently in different areas of life for various purposes since the beginning of human life. Considering the traditions of hunter and gatherer societies, especially during the gathering process, human beings benefited from plants for many of their needs. The primary benefit they provide is to meet the need for nutrition, warmth, protection and treatment. Turkey has many medicinal and aromatic plants, spices and herbs thanks to its different climatic features and fertile soil. The presence of various herbs from different regions also contributes to the richness of the local cuisines. Edible wild plants that grow spontaneously in the regions are considered as the main product and by-product in the preparation of many dishes in traditional kitchens. Ferula orientalis Linnaeus (1753) is one of the medicinal aromatic plants that can grow spontaneously in the regions and belongs to the parsley family, which is called with its botanical name. With its different species, the çaşar plant can be grown in different geographical areas from Bodrum to Kars in our country. The gene center of the plant is Central Asia. There are 17 species in total in Anatolia, 8 of which are endemic. In this study, the general characteristics and usage patterns of the çaşır (Ferula orientalis L.) plant belonging to the Ferula family, which grows spontaneously in some geographical areas of Turkey, were examined. Thanks to the nutritional components it contains, the herb has therapeutic properties in circulatory system disorders, strengthening of muscles and nerves, diabetes, neurological diseases, asthma, tuberculosis, cough, cholesterol-lowering, normalization of hemoglobin level, cleansing the body from heavy metals, toxins and salts, and hemorrhoids. The çaşır plant, which is used as the main ingredient after being boiled and pickled in meals, is consumed in different types of dishes, especially in brine, in Erzurum local cuisine. With the study, it was tried to emphasize that the awareness of endemic grass species such as çaşır not only in the regions where they grow, but also in the country and in the world should be increased.


Download data is not yet available.

Author Biography

Aybuke Ceyhun Sezgin, Ankara Hacı Bayram Veli University

Atatürk Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü'nden 2001 yılında mezun oldu. Yüksek Lisans eğitimini 2001-2003 yılları arasında Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Bölümü'nde tamamladıktan sonra 2003-2009 yılları arasında Doktora Eğitimini Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Bölümü'nde tamamlamıştır. 2005-2012 yılları arasında Ekonomi Bakanlığı Doğu Anadolu İhracatçılar Birliği'nde uzman olarak görev yapmıştır. 2012-2017 yılları arasında Gazi Üniversitesi, 2018 yılı itibariyle Ankara Hacı Bayram Veli Üniversitesi Turizm Fakültesi Gastronomi ve Mutfak Sanatları Bölümü'nde Doç. Dr. olarak görevine devam etmektedir. Gastronomi ve Turizm alanlarında ulusal ve uluslararası birçok dergide yayınlanmış makalesi ile kitaplarda bölüm yazarlığı bulunmaktadır. Ayrıca bildiri ve seminerlerde sunumları ile ulusal ve uluslararası makalelerin değerlendirilmesinde hakemlik görevleri bulunmaktadır.



How to Cite

Karaman, E. E., & Ceyhun Sezgin, A. (2022). Çaşır (Ferula orientalis L.) Plant and Its Usage in Local Cuisine. Journal of Interdisciplinary Food Studies (Disiplinlerarası Gıda Çalışmaları Dergisi), 2(1), 51–61. https://doi.org/10.5281/zenodo.6783689