This study presents a systematic conceptual analysis of edible wild flora in the Eastern Black Sea Region through an integrative gastrobotanical lens.Employing a structured literature review methodology, we synthesised 89 peerreviewed sources (2010-2024) from Scopus, Web of Science and TR-Dizin databases to examine how traditional ethnobotanical knowledge translates into contemporary gastronomic value.Thematic synthesis of botanical inventories, culinary techniques and tourism applications revealed that Borago officinalis, Trachystemon orientalis, Urtica spp., Ornithogalum spp., Smilax excelsa and Rumex spp.function as biocultural anchors connecting seasonal foraging calendars with modern culinary innovation.Analysis demonstrates that these taxa are transformed from spring ephemerals into umami-rich culinary assets through low-temperature blanching, lacto-fermentation and smoked-oil techniques documented across regional literature.We delineate gastrobotany as an integrative three-pillar framework-botanical supply, ethnobotanical memory, gastronomic re-signification-that conceptually links wild plant use to sustainable destination development.The proposed model offers theoretically grounded pathways for regions seeking to bridge biodiversity conservation, culinary creativity and cultural heritage preservation.This conceptual contribution identifies critical gaps in existing literature and provides a replicable framework for future empirical investigation.
Altan ÇETİN (Fri,) studied this question.