8,000-year-old Hevsel Gardens in Türkiye turn wild herbs into culinary delights

Located on the UNESCO World Heritage List and nourished by the Tigris River, Hevsel Gardens are more than just fertile lands—they are the green lungs of Diyarbakir. Beyond cultivated crops, the spring season reveals a hidden treasure: an array of wild herbs like heliz, wild garlic, sirim, gulik, tort, mallow, mustard greens, sorrel, nettle, pennyroyal, kenger, and ciris.

These native plants are foraged by women from the local community and turned into age-old dishes in an effort to preserve Diyarbakir’s culinary heritage. Spearheading this revival are instructors and trainees from the Food and Beverage Services Department at the Yenisehir Public Education Center.

Locally foraged herbs enrich traditional dishes and revive ancient recipes

The women collect the herbs directly from Hevsel Gardens and incorporate them into regional dishes such as mastava—a yogurt-based soup also known as “ayran asi”—as well as nettle-infused whole wheat bread, borani with spinach, and stuffed vegetables.

Other delicacies include mucver (fritters made with herbs and local cheese), and girik, a hearty stew made with bone-in meat or chicken and wild greens.

‘Hevsel is a feast for the senses’

Derya Akdag Aykac, a culinary instructor at the public education center, told Anadolu Agency that every herb collected is a source of natural healing. She emphasized the importance of recognizing and processing the herbs correctly, noting that some may be harmful if misidentified or incorrectly prepared.

“For instance, ‘yilan otu’ must be soaked in ayran before it is safe to eat,” Aykac warned. “Each plant has its own harvesting and preparation method, and it’s crucial to understand them.”

Commonly found herbs like sirim and ebegumeci (mallow) are frequently used in a variety of recipes. “Hevsel Gardens are a culinary paradise for us,” she added. “We bring the colors of spring to our tables through these natural ingredients, adding richness and flavor to our traditional dishes.”

Local herbs offer both taste and wellness

These endemic plants are not just flavorful—they’re also packed with health benefits. Pennyroyal, for instance, is rich in vitamin C, while kenger is valued for supporting dental and digestive health. “Its roots, body, and seeds each provide separate health benefits,” Aykac explained.

Nearly 25 unique dishes are made using 10 types of wild herbs

This culinary initiative is helping to resurrect nearly forgotten recipes. By combining the herbs with ingredients like eggs, bulgur, and flour, instructors and trainees are crafting nearly 25 different dishes.

“Each herb brings its own flavor and aesthetic to the table,” Aykac said. “We’re creating diversity and promoting health through traditional cuisine.”

‘Gulik herb makes a delicious pilaf’

Course participant Dilan Ozgan shared her experiences, highlighting how they use the herbs both at home and in the training center. “Pilaf made from gulik herb is incredibly tasty,” she said. “We also make egg-fried mallow, purslane mezze, and sour purslane soup. Kenger can be used in both frying and as meftune, a regional specialty.”

She also stressed the importance of avoiding toxic herbs. “Some wild plants are poisonous. We make sure to separate and discard them, selecting only the freshest, healthiest ones.”

Hevsel Gardens’ seasonal herbs take center stage at weddings and special events

Another participant, Songul Colak, emphasized the deep roots of Diyarbakir’s cuisine. “The dishes made from spring herbs in Hevsel are some of our most beloved. We learned these recipes from our elders. The Gardens are protected and offer countless blessings to local communities,” she said.

“These herbal dishes are the highlight of celebrations and family gatherings. Diyarbakir is known for its liver, but there’s so much more. As local women, we are working hard to promote these flavors and protect our cultural heritage.”