ANBAR JOURNAL OF AGRICULTURAL SCIENCES

Abstract

This study was carried out for the characterization and quantitative analysis 1 the types 2 medicinal value 3 plants medicinal valuable species in three zone within the Western desert in Iraq which located between longitude (40 ° 16'08.68 "E - 42 ° 15'50.68" E) and latitude (32 ° 58'39.50 "N - 34 ° 04'40.50" N), so the zone are Upper Haqlan wadi and depressed Ga`ara and Wadi Al Massad south Rutbah. With high above sea level ranged between (165-636m). Most of the natural plant derived in the study of water requirements areas of rainfall in the winter, as well as surficial water in these sites, which represents the influencing factor and the species of plant communities as well as the types of prevailing soils in the Iraqi western desert.
Plant samples were collected from zones the three sites during 2012-2013 seasons using random squares of twenty repeater at each site modeling. Consequent plant with medicinal value species and classified on the basis of the Iraqi plant encyclopedia (flora of Iraq), with the assistance herprium in the College of Education Pure Sciences - Department of Biology Sciences University of Anbar data of height circumstances, dry weight for each spices, plant coverage , density and frequency.
The results showed the presence of nine plant species with medicinal value of all the species that have been identified belonging to plant families of Boraginaceae, Labiatae, and Compositae, and Chenopodiaceae, Umbelliferae, and Plantaginaceae. With perennial species compared to annual. Quantitative analyses showed that the Labiatae specie, was dement, followed by all the families of the Compositae and Boraginaceae. Thus it covet inferred that re-seeding of their spices which had iterating economical and popular heritance, therefore it could be recommend to fine the patterns that conserve these species via establishment enclosures in these zones to conserve pheto- diversity and state the legislation to protein and development knees zone .further on it had to characterize the active constituents for these spices.