№

Scientific name

Translation in Uzbek language

Part of the plant used for food

Importance

1

Allium sabulosum Steven ex Bunge

Qum piyoz

Stem and seeds

It stimulates the appetite, is rich in vitamins and helps the digestive process.

2

Amaranthus retroflexus L.

Qayrilgan machin, yovvoyi gultojixo’roz, eshaksho’ra

Leaves and seeds

It has a mild taste, is nutritious, rich in vitamins.

3

Atriplex

tatarica L.

Tatar olabutasi

Leaves and seeds

Nutritious, has a pleasant and mild taste. It is rich in iron, starch and vitamins.

4

Capsella bursa-pastoris (L.) Medikus

Oddiy jag’-jag’, achambiti

The aboveground part

It gives the dish an unusual taste and smell, stimulates the appetite

5

Chenopodium album L.

Oq sho’ra

Leaves and seed

Gives a pleasant and mild taste. It is rich in iron, starch, vitamins A and C

6

Chenopodium rubrum L.

Qizil sho’ra

Leaves and seed

Gives a pleasant and mild taste. It is rich in iron, starch, vitamins A and C

7

Cyperus

rotundus L.

Salomalik hilol, doirasimon salomaleykum

Nodes

Prepare spices, salads, or drinks that give the taste of coffee or cocoa.

8

Mentha longifolia (L.) Huds.

Yalpiz, оsh yalpiz

Leaves and stems

They give a pleasant aroma and taste, improve the digestive process.

9

Portulaca

oleracea L.

Sabzavot semizo’ti

Leaves and seeds

They give a pleasant taste and strength, refresh the body

10

Rumex halacsyi Rech.

Xalachi otqulog’i

Root, leaves, stem, and fruit

It has a pleasant and mild taste. The green color can be obtained from the stem and leaves.

11

Spinacia turkestanica IIjin.

Turkiston ismalog’i

Leaves and seeds

Nutritious, improves digestion in the body and enriches with vitamins

12

Taraxacum bicorne Dahlst.

Qo’shshox qoqio’t

From the stem, flowers and leave

Fragrant wine, salads, and decoctions of jam and leaves are prepared from flowers