Every culture has developed specific species and varieties of edible plants, with the associated knowledge and techniques being adapted to its dietary habits and the growing conditions at hand. By means of targeted planting, care, selection, usage and multiplication, farmers and gardeners have given rise to an enormous degree of diversity. The knowledge of seed planting, seed harvesting, selection, cleaning and storage was and continues to be passed on from generation to generation both in families and in communities. Farm and local varieties, which are ideally adapted to regional conditions, not only constitute the basis of families, communities and regions nutrition, but also provide for common identities within such groups. It follows, then, that varieties of certain agricultural plants such as rye (e.g. Lungauer Tauernroggen), beets (e.g. Wildschönauer Krautingerrübe) and maize (e.g. Vorarlberger Riebelmais) are directly associated with local products and/or dishes.