• Edible: Fruit

• Description: A shrub or small tree 2-5m tall

• Native to: The Mediterranean Basin and Western Europe.

• Use: Fruit is eaten raw or cooked. It does have a somewhat gritty skin, but the fruit itself has the texture of lush tropical fruit and has a delicate pleasant flavor. The fruit contains about 20% sugar and can be used to make delicious and nourishing jams and preserves. In Portugal, they make a traditional fruit brandy-type alcohol called "aguardiente de medronho".

• Pioneer species, resilience to fire, and rapid regeneration capacity. Recently, this pioneer species has seen its ecological value grow, which is due, in particular, to its resilience to fire and rapid regeneration capacity. This makes it an ally in the recovery of degraded ecosystems.

• Ecology: Host plant of the Two-tailed Pasha butterfly (Charaxes jasius)

• Growing: Hardy to minus 23ºC. Can withstand coastal gales. resilience to fire.

• Edible: Fruit

• Description: Deciduous perennial 2.5m tall. Has biennial stems ("canes") from a perennial root system. 1,5-2,5m long.

• Native to: Europe and Northern Asia

• Use: Raspberries are full of vitamin C. They can be eaten straight from the bush, frozen, dried, or used in jam, wine, and cakes

• Ecology: A host plant of the Raspberry Moth, (Lampronia corticella).

• Edible: Fruit

• Description: An evergreen tree or shrub 8–15 m tall

• Native to: Mediterranean Europe, Asia, and North Africa.

• Use: About 80% of all harvested olives are turned into oil, while about 20% are used as table olives. Raw or fresh olives are naturally very bitter; to make them palatable, olives must be cured and fermented, thereby removing oleuropein, a bitter phenolic compound in young olives.

• Edible: Pods

• Description: Evergreen tree up to 15m tall

• Native to: The Mediterranean and Middle East

• Use: Seedpods can be eaten raw or ground into a powder. Rich in sugars and protein, the pulp is very sweet but fibrous. The pulp can be ground into a fine powder and used as a chocolate substitute.

• A nitrogen-fixing legume.

• Growing: hardy to about -5°C. As a xerophyte (drought-resistant species), carob is well adapted to the conditions of the Mediterranean region. fairly salt-tolerant.

• Fodder: Carob pod meal is also used as an energy-rich feed for livestock, particularly for ruminants, though its high tannin content may limit this use.

• Edible: Fruit & leaves

• Description: Fast-growing, long-stemmed, woody vine 12–15m tall (deciduous)

• Native to: to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran.

• Use: The female plants of the grapevine bear edible, small, blue grapes with a slightly sour but very pleasant taste. A beautiful plant for moist, half-shady locations. Fruit is eaten raw or dried for winter use. 

• Edible: Fruit, leaves and flowers

• Description: An evergreen shrub or small tree, 5m tall

• Native to: an evergreen shrub native to southern Europe, North Africa, Western Asia, Macaronesia, and the Indian Subcontinent

• Use: The fruit has an aromatic flavour, it can be eaten fresh when ripe or can be dried and is then used as an aromatic food flavouring, The leaves are used as a flavouring in cooked savoury dishes. In Italy, the flower buds are eaten. The flowers have a sweet flavour and are used in salads.

• Hedge: can be grown as a hedge

• Edible: Fruit

• Description: hardy, deciduous shrub that can grow between 2 and 4 m high (deciduous)

• Native to: cold-temperate regions of Europe and Asia. These regions include the Baltic Coasts of Finland, Poland, and Germany,[11][14][15] the Gulf of Bothnia in Sweden, as well as coastal areas of the United Kingdom and the Netherlands. In Asia, H. rhamnoides can be found in the northern regions of China, and throughout most of the Himalayan region, including India, Nepal, Bhutan, Pakistan, and Afghanistan.

• Use: Fruit can be eaten raw or cooked. Succulent and aromatic. fruit is too acidic when raw for most people’s tastes. The fruit becomes less acidic after a frost or if cooked. They are more commonly used for making fruit juice since they are high in vitamins and have an attractive aroma. The fruits can also be used in many of the ways lemon juice is used in salads, smoothies, and various cooked dishes. Individual fruits contain high amounts of vitamin C, vitamin E, carotenoids, flavonoids, and health-beneficial fatty acids, as well as higher amounts of vitamin B12 than other fruits.

Nitrogen-fixing, The plants have a very developed and extensive root system, and the roots live in symbiosis with nitrogen-fixing Frankia bacteria. The roots also transform insoluble organic and mineral matter from the soil into more soluble states.

• The plant is also used for land reclamation or as a shelterbelt because of its tolerance against strongly eroded, nutrient-poor, and sometimes salty soils.

• Fodder: The leaves can be used as feed, particularly for ruminants.

• Edible: Leaves

• Description: A well-branched erect shrub

• Native to: Originated in Europe and Northern Africa, including the Sahara in Morocco.

• Use: Leaves can be eaten raw or cooked. They have a very nice rather salty flavor, they go well in salads or can be cooked like spinach. When lightly steamed, they retain their crispness and are a delicious spinach substitute. They retain their salty flavor even when grown inland in non-salty soils. Seeds can be ground into a meal and used as a thickener in soups, or mixed with cereals in making bread.

• Saltbush is a pioneer species on sandy soils and a very good windbreak: it reduces wind speed at ground level and runoffs. These properties can be useful for dune stabilization and against desertification. The important biomass provided by saltbush helps restore soil fertility: it adds organic matter that increases soil stability and improves permeability, hence rain-use efficiency but also soil microbial activity.

• Can draw salt out of the soil and has thus been used in soil-reclamation projects to de-salinate the soil in marginal and degraded soils.

• Ecology: The leaves are a staple for the sand rat (Psammomys obesus).

• Fodder: A study allowed sheep and goats to voluntarily feed on it. This plant is often cultivated as forage because of its tolerance for severe conditions of drought, and it can grow easily in very alkaline and saline soils. In addition, it is useful to valorize degraded and marginal areas because it will contribute to the improvement of phytomass in this case.

• Edible: Fruit

• Description: Small tree or large shrub of spreading habit with slightly spiny branches. 10m tall.

• Native to: native to the Mediterranean Basin. North Africa, the Near East and Southern Europe.

• Use: Fruit mostly orange or yellow, but varying to whitish or red, it is apple-like in flavor. The fruit is like that of Irish whitethorns (haws) but larger and lighter red, with a pleasant, acid-sweet taste when grown in hotter climates. However, it does not ripen fully in colder climates, but it can be used for cooking and preserving.

• Growing: Hardy to -10C.

• Edible: leaves

• Description: aromatic evergreen tree or large shrub

• Native to: the Mediterranean region

• Use: The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines. The aromatic bay leaves are added whole to Italian pasta sauces. Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity. Ground bay leaves can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary.

• Growing: Slow-growing

• Edible: Leaves

• Description: shrub with fragrant, evergreen, needle-like leaves

• Native to: the Mediterranean region

• Use: Rosemary leaves are used as a flavoring in foods, such as stuffing and added to meat. Fresh or dried leaves are used in traditional Mediterranean cuisine.

• Growing: Frost and drought tolerant

• Edible: Young leaves

• Description: A succulent perennial groundcover

• Native to: Europe to Asia

• Use: The very young leaves can be eaten raw, and both the young leaves and firm tubers can be cooked.

• Ecology: Host plant of the Apollo butterfly (Parnassius apollo).

• Edible: Young leaves and seeds

• Description: A succulent perennial groundcover

• Native to: Europe to Asia

• Use: The young, tender leaves can be eaten raw, and the older, stringier leaves can be boiled in stews and eaten. The seeds can be roasted and then ground into a flour substitute or extender. Its roots break up hardpan surfaces, while simultaneously holding together the soil to prevent erosion

• Edible: Young leaves and seeds

• Description: A perennial herbaceous flowering plant that grows to a height of 40 to 150 cm.

• Native to: Europe

• Use: Leaves can be cooked like spinach. They contain oxalic acid, which can be hazardous if consumed in large quantities. The dried seeds can be roasted and then ground to make flour.