Seasonal Variation of Crop Yield and Nutraceutical Properties of Fresh or Boiled Leaves of Hydroponically Grown Borago Officinalis L., Malva Sylvestris L. And Plantago Coronopus L

Abstract

The research of leafy vegetables rich in antioxidant compounds has gaining increasing attention and the interest for wild edible plants as functional food is increasing in the Mediterranean countries precisely because of their high content in antioxidants. However, a critical point is the seasonality of wild edible species due to their spontaneity. Indeed, these species must be available on the market throughout the whole year and thus they must be cultivated all year round under cover.

Keywords: Antioxidant activity, Boiling, Hydroponics, Total phenolic content, Wild edible plants