Stachys byzantina: Nutritional Value, Culinary Potential, and Sustainability of an Unconventional Food Plant

Abstract

Aims: This review aims to compile and analyze the literature on Stachys byzantina, focusing on its nutritional value, culinary applications, and potential for sustainable agriculture. Study Design: Systematic literature review. Place and Duration of Study: This review encompasses studies published globally from 2000 to 2024. Methodology: Relevant studies were identified and selected from databases including PubMed, SciELO, Google Scholar, and Web of Science. Criteria for inclusion involved empirical research on the nutritional, culinary, and environmental aspects. Results: Stachys byzantina is a perennial herb native to Turkey and Iran, now recognized as an unconventional food plant (UFP). Nutritional analyses reveal it is rich in fiber, vitamins A, C, and E, and minerals such as calcium, iron, and potassium. These properties suggest it can contribute to the prevention of chronic diseases and overall health improvement. Culinary versatility is noted, with applications in fried dishes, salads, soups, and as a seasoning. Sustainable cultivation practices for Stachys byzantina are highlighted, emphasizing its low resource requirements and pest resistance, which support biodiversity and agroecological systems. Conclusion: Non-invasive independent predictors for screening esophageal varices may decrease medical as well as financial burden, hence improving the management of cirrhotic patients. These predictors, however, need further work to validate reliability.