Advancements in Ethnobotanical Sciences 2 2 2026 06 30 Ethnofoodbotany in the Zagros Mountains: Wild Food Resources and Indigenous Food Heritage in Dehloran, Iran 15 25 10.34172/jaebs.2026.10 EN Ehsan Bahmani https://orcid.org/0009-0002-7599-265X Azza Dawoud https://orcid.org/0009-0004-9847-8148 Journal Article 10.34172/jaebs.2026.10 2026 02 25 2026 05 30 Background and Objective: Wild edible plants (WEPs) play a vital role in local food systems, contributing to dietary diversity and the intergenerational transmission of indigenous knowledge, yet this traditional knowledge is increasingly at risk of erosion. This study documented and analyzed local ethnobotanical knowledge of WEPs in Dehloran County, Ilam Province, western Iran. Methods: Ethnofoodbotanical data were collected in April–May 2026 through semi-structured interviews with 30 knowledgeable community members selected via purposive and snowball sampling. Data included local and scientific names, botanical families, edible parts, habitats, harvesting periods, and preparation/consumption methods. Frequency of citation (FC), FC%, and use value (UV) were calculated to assess the relative prominence of documented taxa within the local food-use repertoire. Results: The documented wild edible taxa represented a diverse range of traditional food uses, including edible vegetables, wild fruits, edible seeds and nuts, traditional beverages, aromatic plants, spices, and processed food products. Thymus spp. showed the highest citation frequency (FC = 23; FC% = 76.67%) and use value (UV = 0.77), followed by Mentha spp. and Ziziphus spina-christi (FC% = 73.33%; UV = 0.73 each) and Pistacia atlantica (FC% = 70.00%; UV = 0.70). Traditional processing practices included the preparation of oak acorns through debittering and grinding for food products. The findings also documented diverse practices related to the harvesting, preparation, preservation, and consumption of wild plant resources. Conclusions: The findings indicate that wild edible plants continue to represent an important component of the food-related knowledge and cultural practices of local communities in Dehloran, with certain species being particularly important in terms of their reported use and cultural relevance. Systematic documentation of this knowledge can contribute to safeguarding intangible cultural heritage, identifying and evaluating indigenous food resources, promoting the sustainable use of plant diversity, and establishing a foundation for future nutritional, phytochemical, and food-product development research.