Wild herbs in human nutrition. Edible forest plants

Here are a few common plants that are safe to eat if you find yourself in an area for a long time. wildlife:

1. Blackberry


Many wild berries are not safe to eat and are best avoided. But wild blackberries are 100% safe and easy to identify. It has red branches with long thorns, like a rose, green leaves, wide and jagged. Blackberries are easiest to find in the spring when their white flowers bloom. It grows around bushes, and its flowers have five petals. The berries ripen around August - September.

2. Dandelions


The easiest way to recognize dandelions is when they show their bright yellow buds in the spring. You can eat them raw or cook them to remove the bitterness. They are usually less bitter in the spring. Dandelions are rich in vitamins A and C, as well as beta-carotene. In addition, there are other edible flowers.

3. Asparagus


This vegetable grows wild in most of Europe and parts of North Africa, Western Asia and North America. Wild asparagus has a much thinner stem than its variety in grocery store. It is an excellent source of vitamin C, thiamine, potassium and vitamin B6. Eat asparagus raw or boil it as you would at home.

4. Elderberry




The elderberry bush can reach three meters in height and produce a large number of berries The leaf structure is usually as follows: 7 main leaves on a long elongated stem; the leaves are elongated and rounded, with jagged edges.
Elder is most easily identified in the spring when it produces umbrella-shaped clusters of white flowers. Remember this place. The berries ripen around September.
Elderberry is known for its healing properties in the fight against flu and colds. You can make jelly from it - it turns out very sweet and tasty.

5. Gooseberry


It has gray branches with long red thorns and bright green five-pointed leaves similar in shape to Maple Leaf, but with rounded edges. Flowers appear in spring and look unusual, berries ripen somewhere in late May early June.

6. Mulberry (mulberry)


Mulberry leaves come in two types: spear-shaped and five-pointed. Both of them have pointed edges.

7. Pine


There are over a hundred various breeds pine trees It can be used not only as a food product, but also for medicinal purposes. Boil water and add some pine needles to make tea. Previously, pine needles, rich in vitamin C, were used to treat scurvy.

8. Daylily


You can find this plant in many parts of the country, it has colorful orange flowers and foliage that grows directly from the ground, without a stem. You can eat the flower bud before it blooms by simply cooking it as a vegetable.

9. Walnuts


The walnut tree is the most recognizable and tallest Walnut, its height can vary from 9 to 40 meters. It has spear-shaped leaves that grow on a long stem, 6-8 on each side. The leaves are green with smooth edges. Walnuts typically grow in clusters and ripen in the fall. Many interesting facts are known today about the benefits and harms of walnuts.

10. Acorns


Acorns are easy to recognize. They are usually bitter and should be eaten boiled and in limited quantities.

11. Clover


Clover grows almost everywhere and is edible. If you see grass, it's most likely clover growing around - the characteristic shamrock is easy to recognize. It can be eaten raw, but it tastes better cooked.

12. Red Clover



The flowers can be eaten raw or steeped in hot water as tea. You can also add green leaves and flowers to your salad.

13. Chicory


Anything can be eaten wild plant whole, along with flowers.

14. Coltsfoot




Flowers and young leaves can be eaten. The flowers can be eaten raw, and added to a salad they add a wonderful fragrant touch. Take the flower heads and place them in a glass jar, add honey and store for a few weeks until the honey hardens.
You can add some coltsfoot honey to your tea or use it as a wonderful home remedy, helping to soothe cough. Dried flower heads can be brewed as tea or included in recipes for cooking or baking.
Young leaves are bitter, but can be boiled and added to salads, stews, or simply flavored with lemon, olive oil and spices.

15. Budra ivy-shaped

Young leaves can be eaten raw or cooked. They have a mild bitter taste and fragrant aroma, ideal for salads. You can cook these leaves like spinach or add them to soups, stews, and omelettes. Tea is prepared from fresh or dried leaves. This wild plant is known for being added to beer, much like hops, for aroma and clarity.

16. Rogoz


Known as lake bulrush, cattail is a genus of plants typically found near freshwater wetlands. Cattail was part of the diet of many Indian tribes. Most cattail varieties are edible. You can boil or eat the rhizomes or the plant itself raw.
The rhizome is usually found underground. Make sure to wash it thoroughly. The best part of the stem is near the bottom where the plant is mostly white. The stem can be boiled or eaten raw. Boil the leaves as you would with spinach.
In early summer, the young flowering shoots of the cattail can be broken off and eaten like an ear of corn. Cattail really does look like corn—it tastes the same.

17. Garlic


Edible parts: flowers, leaves, roots and seeds. The leaves can be eaten at any time of the year, but when the weather gets hot, they take on a bitter taste. The flowers can be chopped and added to salads. The roots can be collected in early spring and late autumn, when there are no flower stems. The roots of the garlic clove taste very pungent and are a bit like horseradish. Yummy! In late autumn you can collect and eat the seeds.

18. Mokrichnik


It usually appears in May-July. Its leaves can be eaten raw or cooked and are rich in vitamins and minerals.

19. Field clover


Edible parts: flowers, leaves and seeds. Flowers are good to add to tea. In the fall, you can collect the seeds and eat them immediately or after roasting them, and you can also make flour from them. The leaves are added to salads, omelettes, sandwiches, etc.

20. Geranium Roberta


Edible parts: whole plant. Fresh leaves can be added to salads or made into tea. Flowers, leaves and roots can be dried and stored to be used as tea or as a spice to enhance the flavor. Rubbing fresh leaves onto the skin is known to repel mosquitoes, and the plant itself will protect your garden from rabbits and deer.

21. Ligusticum scotch


Use the raw leaves in salads, sauces, soups, rice, or simply mixed with other greens. Ligusticum has strong aroma, and it's better to use it as a seasoning, like parsley, than to eat it plain. Ligusticum tastes best before flowering. It is sometimes called wild celery or parsley.

22. Plantain


This is another one of those plants that grows right at the edges of gardens and along roads, but it is also edible. Choose green wavy leaves. Pour boiling water over them and fry with a little oil and garlic just as you would with cabbage or any other firm green.

23. Field garlic


Field garlic (vine onion or wild garlic) is an herbal delicacy often found in fields, forests, pastures and loose soils. It resembles cultivated garlic or onion, but the shoots are usually very thin. Add it to sandwiches, salads, sauces or decorate your main dish with it. green onions.

24. Watercress


Watercress (salad watercress, watercress, watercress) has a spicy scent and is ideal for salads, sandwiches and soups.

25. White pigweed

Add the raw leaves to salads or soups, mix with other greens, or add to any dish that calls for greens. White pigweed is susceptible to leafminers, so be careful to collect plants that are not infested. White pigweed is best eaten before flowering, but if fresh young tops are constantly collected, it can be eaten all summer.

26. Poskonnik


Edible parts: the entire plant, including the roots. Leaves and roots can be collected in the summer, before flowering begins, and can be dried and stored until later use. The roots are collected in the fall. Fresh flowers are used to brew herbal tea.
This weed was originally called "joe-pie" - in honor of the legendary Indian healer who used a decoction of this plant to treat typhus in colonial America.
Local tribes used purple sapwood as a healing tonic. It was used to treat constipation, and the strong tea from the root was used to wash wounds to prevent infection.

27. Amaranth


Edible parts: the entire plant - leaves, roots, stems, seeds. Amaranth seeds are small, very nutritious and easy to collect. The seed grain is used to make flour for baking. Roasting the seeds can enhance the smell. You can also sprout raw seeds and use the sprouts in salads, sandwiches, etc. The young leaves can be eaten raw or cooked like spinach. Fresh or dried amaranth leaves can be used to brew tea.

28. Ivan-tea


This plant is found mainly in the northern hemisphere. You can recognize Ivan-tea by its pink flowers and the unique structure of the leaf veins - they are circular and do not end at the edges of the leaves. Some Indian tribes included Ivan tea in their diet. It is best eaten young when the leaves are tender and soft. The leaves of an adult plant are hard and bitter in taste. The stem of the plant is also edible. The flowers and seeds have a pungent taste. Ivan tea is an excellent source of vitamins A and C.

29. Common blackhead


The young leaves and stems can be eaten raw in salads, and the entire plant can be boiled and eaten like other edible greens. The above-ground parts of the plant can be ground into powder and brewed from it. delicious drink. The plant contains vitamin A, C and K, as well as flavonoids and rutin. IN medicinal purposes The whole plant is applied to wounds to speed up healing. An infusion of this plant is used as a mouth rinse and to treat sore throat, stomatitis and gum infections. Blackcap tea helps treat diarrhea and internal bleeding.

30. Shepherd's Purse

Add young leaves raw to salads, use in soups, mix with other greens when cooking, or add to any dish that calls for greens. Although the leaves can be eaten throughout the summer, when grown, the leaves have a pungent taste that may not appeal to every gourmet.

31. Neglected mallow (unnoticed mallow)

All parts of this plant are edible - leaves, stems, flowers, seeds and roots (the juice from the roots of its cousin marshmallow was used to make marshmallows).
Because it is a weed that grows abundantly in abandoned areas, mallow has been used throughout history as a food to survive during periods of crop failure or war.
Mallow has a high content of vegetable glue, a sticky substance that gives it a slightly viscous okra-like texture, perfect for soups. Mallow has a pleasant nutty aroma. One of the most popular ways to use mallow is as a salad green.

32. Oxalis bicolumnar

Edible parts: flowers, leaves, roots. The leaves can be eaten raw or cooked. Quite mild taste with a sticky texture, quite suitable for salad.
It is better to use young leaves; older ones may be bitter, especially in summer and if the plant grows in a hot and dry area. Although the individual leaves are quite small, they grow in abundance and are easy to collect. The stems and flowers can be eaten raw. They will be a pleasant addition to the salad. The fruit can also be eaten raw. Although the root is very small and difficult to obtain, when peeled and boiled it has a chestnut flavor.

33. Field jar


Field grass is a weed that can be found in most countries around the world. The period of its growth is from early spring until late winter. You can eat yarutka seeds and leaves raw or cooked. The only caveat: do not eat the plant if it is growing in contaminated soil. Jarutka is a hyperaccumulator of minerals - this means that it absorbs any substances and all minerals around it. The basic rule: do not eat jarutka if it grows next to a road or in a chemically polluted area.

34. Night violet


This plant is often mistaken for phlox. Phlox has five petals, and night violet only four. The flowers, which resemble phlox, are deep lavender and sometimes pink or White color. The plant is part of the cruciferous family, which also includes radishes, broccoli, cabbage, cauliflower and mustard. The plant itself and its flowers are edible, but rather bitter. The flowers look attractive when added to green salads. Young leaves and sprouted seeds can also be added to such salads (for culinary purposes, the leaves should be collected before flowering).
This is not one of the varieties of the herb commonly called arugula, which is used as salad greens.

35. Wild monarda (melissa)


Tea is brewed from the leaves, used as a seasoning, and eaten raw or dried; the flowers are also edible. Wild monarda tastes similar to oregano or peppermint. Its taste is reminiscent of citrus fruits, a soft mixture of lemon and orange. The red flowers have a minty scent. Wherever you use oregano, you can use monarda flowers. The leaves and flower petals can also be used in fruit salads and regular salads. Monarda leaves have the same flavor as the main ingredient in Earl Gray tea and can be used as a substitute.

36. Mallow (mallow)


The mild flavor of mallow leaves is good for salads. Use it as a salad or like other leafy greens. Note that the small young leaves are more tender. Add them to salads or cook them like any other tender green, such as spinach. Larger leaves can be used for filling, like grape leaves. The pods are also edible while they are green and soft, before they harden and turn brown. They can be cooked like vegetables or eaten raw.

37. Mary's thistle


Thistle is most often sought after for its medical properties protect and restore damaged liver. But in addition, most parts of the plant are edible and tasty. Until recently it was not widespread in Europe. The leaves can be used as a base for green salads or sautés, as leafy greens. The stems are cooked like asparagus, the roots are boiled or baked.

38. Mullein


Edible parts: leaves and flowers. The flowers are fragrant and sweet in taste, the leaves are not fragrant and slightly bitter in taste. This plant is famous for making tea, which can be consumed as a regular drink.
Contains vitamins B2, B5, B12, and vitamin D, choline, hesperidin, para-amino-benzoic acid, magnesium and sulfur, but mullein tea is primarily valued as effective remedy for the treatment of cough and lung disorders.

39. Common cress


It typically grows in damp places such as river banks or along roads, and blooms from May to August. Young greens make a wonderful salad. You can also use unopened florets and stew them like broccoli.

40. Small sorrel


It is a common weed of fields, meadows and woodlands. It grows well in very acidic soil. Small sorrel has a tall reddish stem and can reach 45 cm in height. It contains oxalates and should not be eaten in large quantities. You can eat raw leaves. They have a pleasant tart, almost lemony aroma.

41. Field mustard (wild mustard


Field mustard grows wild in many countries around the world. It blooms in May-June. All parts of the plant can be eaten - seeds, flowers and leaves.

42. Oxalis


You will find it in all parts of the world, species diversity especially rich South America. Humanity has been eating sorrel and using it for medicinal purposes for thousands of years. The Indians chewed sorrel to relieve thirst, and ate this plant to treat diseases of the oral cavity. The leaves are an excellent source of vitamin C. The roots of sorrel can be boiled. They contain starch and taste like potatoes.
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Edible wild plants at the end of June

Edible wild plants in the second half of July

For spring herbs

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Fresh greens contain many vitamins and microelements. Some edible herbs can boost immunity and cleanse the body. To do this, many gardeners grow on personal plots dill, sorrel, parsley. Rich in fiber green onions and salads. Perhaps this is the entire list of greens that are planted in the garden for consumption. Edible wild herbs can help diversify your diet. Many of them are medicinal plants. Beneficial wild edible herbs are popularly called edible weeds.

Where do herbs grow?

Edible wild herbs can easily be mistaken for common weeds. Some species grow directly in the garden bed. Experts do not recommend getting rid of them. Many weeds have beneficial properties and good taste.

Edible wild herbs are widespread in the middle zone. Edible plants can be found in a meadow or forest clearing. It is better to collect edible herbs away from roads. The urban environment also adversely affects the properties of plants. The plant gains its most beneficial properties by growing in meadows and forests with good ecological conditions.

Edible herbs “come to life” (photo attached below) with the beginning of spring, straighten out, and gain strength. They reach their greatest development in midsummer - they bloom luxuriantly and set seeds. In autumn, fruiting occurs, they become coarser and gradually die off. Let's take a closer look at which herbs are edible.

woodlouse

Otherwise, woodlice is called chickweed. The plant reproduces quickly, and in wet summers it can spread to most beds. The growing season lasts a long time: from May to October. The leaves contain more quantity vitamins of groups A, C and E. Chickweed has a high concentration of trace elements, iodine and potassium.

Woodlice is a medicinal plant. Doctors recommend consuming it raw for thyroid diseases, cystitis, hypertension, bronchitis and arthritis. By adding a few leaves of the plant to a salad, you can prevent the development of cholelithiasis and urolithiasis.

Housewives sprinkle salad, soup or main course with finely chopped herbs. Due to its neutral taste, woodlice is suitable for most ready-made dishes.

Quinoa

Quinoa, like woodlice, is usually classified as a weed and is actively combated against its spread. The main property of this plant is vitality. In addition, green shoots contain many useful substances.

Herbalists use quinoa for arthritis, gout, constipation and menstrual irregularities. The leaves contain substances that suppress appetite. There are also a number of contraindications: not recommended for gastritis, colitis and other gastrointestinal diseases.

Previously, quinoa saved people from hunger and vitamin deficiency, so it was cultivated. But over time, the plants stopped sowing fields with seeds. Now this seed crop has been undeservedly forgotten. The leaves have a delicate taste and can be added to salads, okroshka and fortified cocktails.

Dandelion

At almost every step we come across wild but tasty medicinal edible herbs. One such plant is dandelion. This is a low plant with bright yellow flowers. The seeds are spread by the wind long distances, so it may appear unexpectedly in the garden. Refers to medicinal herbs choleretic and diuretic action. Its leaves help normalize metabolism and relieve symptoms of constipation and hemorrhoids.

The upper part of the plant is added to salads and soups. Sometimes young leaves are stewed with onions and spices, and then used as a seasoning for fish and meat dishes. Before cooking, dandelion shoots are immersed in salt water for 30 minutes. This little trick will help get rid of the bitter taste.

Nettle

Nettle is a fastidious edible herb in the garden. She prefers to settle in places with good environmental conditions. Vitamins A, B, C and carotene are contained in large quantities in the leaves. Nettle is rich in phytoncides and tannins, there are small amounts of minerals, as well as iron, magnesium and potassium salts.
Some gardeners consider nettles valuable plant, because its decoctions can lower blood sugar levels and relieve inflammation. IN fresh It is recommended to eat it for liver diseases, arthritis, anemia and anemia.
Before cooking, nettle leaves are poured with boiling water for a couple of minutes. Add finely chopped greens to salads, side dishes and omelettes. Due to the high protein content it will be thick and filling.

Burdock

Burdock is a plant with large fleshy leaves and inflorescences, which are strewn with hooks on the outside. Thanks to these hooks, the seed heads easily stick to clothing and wool. Distributed almost everywhere.

IN Asian countries burdock is considered horticultural crops and is used in cooking. It is widely used as a dressing for salads and soups. Young shoots and roots of the plant are popular. Large leaves can also be eaten, but they are not as tasty.

They have a high content of essential oils, tannins and vitamins A and C. Thanks to this, burdock has found use in medicine. Its decoctions stimulate tissue regeneration, improve digestion and reduce fatigue. Doctors use the leaves of the plant as a medicine for diabetes and urolithiasis.

Horse sorrel (wild sorrel)

Sorrel is a plant with bright green leaves that have a pleasant sour taste. It is recommended to keep it not only on the table, but also in the first aid kit. Sorrel is able to stop bleeding, relieve inflammation and improve appetite. The plant relieves pain well and removes toxins from the body. For medicinal purposes, it is also used to treat vitamin deficiency, scurvy and anemia.

The leaves of the plant are rich in organic acids and microelements; they contain a high concentration of vitamins A, B, C and K. Chemical composition wild sorrel is similar to rhubarb. endow sorrel with antibacterial properties.

Housewives love to make salads and use it as a filling for pies. In the Caucasus and Central Asia the plant is widely used in the preparation of dough, soups and hot dishes.

Sapling is a short herb with delicate green stems and lush leaves. One of the relatives of this species is celery. It grows mainly in the forest in sunny meadows and along the edges of paths. The first shoots appear immediately after the snow melts. Only young leaves are suitable for collecting, so it is better to go in search of the leaves in early spring.

Dwarf contains several groups of vitamins and is rich in manganese, boron and iron. Infusions from the upper part of the plant are used in the treatment of kidney and liver diseases, anemia and vitamin deficiency.

In cooking, they are used raw or boiled. It is not recommended to boil squash for a long time, as it quickly loses its beneficial properties. The plant is a good substitute for cabbage, so it is fermented with carrots. Housewives add the leaves to okroshka and salads, prepare cabbage soup and cold soup. And the petioles are usually salted and pickled.

Yarrow

Yarrow is a perennial with serrated leaves and corymbose inflorescences. The medicinal plant is collected during flowering time. Fresh heads are of great value. Prepared for the winter, drying in a well-ventilated dry room.

The concentration of essential oils, tannins and organic acids in yarrow can reach 80%. Researchers also note a high content of vitamin C and carotene.

Yarrow's young shoots, leaves and flowers are considered edible. However, it must be used extremely carefully. In large quantities, it is harmful to the body and can cause skin rashes and dizziness. This herb is not suitable for people with increased blood clotting and a tendency to form blood clots. Pregnancy will also be a contraindication for the use of yarrow.

Plantain

Plantain is a small plant that can be found on roadsides. They grow everywhere in steppes and meadows, and can be found in wastelands and sandy soils. It is very easy to recognize a plantain: the leaves are collected in a rosette close to the ground, and several flower stems on top have a dense spikelet.

Everyone knows that plantain is good at stopping bleeding and healing wounds. The juice of the plant has disinfecting and anti-inflammatory properties.
Plantain leaves are used in cooking. They can be added to salad or soup. Traditionally, in the middle zone it is customary to prepare teas and infusions from plantain. In Siberia, the seeds of the plant are stored and then fermented with milk. It turns out very healthy seasoning. In Europe, plantain is known as it can be found in garden beds.

Lungwort (pulmonaria)

Lungwort is a low perennial herb with pink or blue corollas. Flowering begins very early, and the inflorescences contain a lot of nectar, so the plant is considered a good honey plant. It grows mainly in forests and ravines, but can also be found in bushes. For development, young shoots need shady corners; with an abundance of sunlight, they quickly die.

Lungwort contains a lot of manganese, copper and iron, so it helps cleanse the blood. The leaves contain rutin, carotene, ascorbic and salicylic acids. Beneficial features the plant retains even after drying. Lungwort has been used for a long time to treat lung diseases.

Young shoots and leaves are used to prepare decoctions, and they are used to salt and pickle vegetables for the winter. IN European countries lungwort is added to mashed potatoes and dough.

In order to enrich your menu with vitamins and microelements, it is not necessary to plant all the beds with garden herbs. Useful edible herbs and plants can be found among weeds and wild plants. They can and should be used to stock up on nutrients during the warm period. Edible herbs and plants can support health and provide long-term energy. There is so much in the wild useful herbs, which can be eaten, that it is impossible to list them. We looked at the most common edible herbs (names and descriptions of plants).

For many centuries, a variety of leafy vegetables have been a regular item on the menu of people - not only peasants, but also city dwellers. The selection was quite impressive. Later, with the beginning of industrialization, only a few species remained of the former diversity, resigned to the mechanization of production and withstanding long-term storage. The rest, until recently, remained on the sidelines of progress. Modern dietetics has given leafy vegetables a second life. Now we enjoy eating the culinary delights of past eras - “green” sauces, salads, soups - and enrich our body with vitamins.

Leaf crops do not have any special care requirements. Moreover, some of them are as hardy as weeds. These are arugula, sorrel, quinoa. However, even quinoa will grow tender and juicy only on loose, fertile and well-moistened soil. On heavy, uncultivated soils, any of the vegetables will be coarse and tasteless. In addition, with rare and irregular watering, plants are in a particular hurry to bloom, which further reduces the quality of the harvest.

Borage, borage

Young leaves are added to salads, soups, and used as a seasoning. They smell like cucumber. Loves fertile, humus-rich soil. Before spring sowing, the seeds are soaked for a day, changing the water several times. Leaves are collected before flower stalks appear.

Salad chicory (witloof)

Witluf translated means " White list": they drive it out in complete darkness, otherwise the leaves will turn green and become bitter. Chicory is a biennial, but it is grown for food for one season, and forced in winter. It is moisture-loving, prefers fertile soil. Lettuce chicory is sown in the last ten days of May. If you sow earlier, the plant may go into decline by autumn. Root crops are harvested before frost sets in. The tops are cut at a height of 2-3 cm so as not to damage the growing point. Forcing can begin in a month. Before this, root vegetables are stored in the basement at a temperature of 1-2°C. At home, pour several centimeters of peat into deep boxes or buckets and plant the root crops close to each other. They are sprinkled with earth on top and watered in 2-3 doses. The boxes are placed in a dark place with a temperature of 10-12°C. After a week, it can be increased to no more than 15-18 ° C, otherwise the leaves will become bitter. The heads of cabbage are ready for consumption a month after the start of distillation. They are cut off with part of the root crop. They will keep in the refrigerator for up to three weeks.

Spinach

A very popular leaf vegetable. It is also eaten fresh, but more often in cooked form: in appetizers, soups, pies. This is one of the most healthy vegetables, although the long-held belief that spinach is especially rich in iron turned out to be just a myth. The plant is cold-resistant and can withstand frosts down to -5°C. Both early and late varieties. Spinach is a long-day plant, so it tends to bloom in mid-summer, which deteriorates the quality of the harvest. To avoid stemming, late varieties of spinach are planted in the summer.

Rucola, indau

A close relative of mustard greens. The plant is unpretentious. Young leaves have a very pleasant, tangy taste. You will have fresh greens all summer long if you sow every two weeks. Arugula is one of the fastest ripening vegetables. It is cold-resistant and tolerates shading well, but with long days it shoots easily. In addition, in warm weather it is attacked cruciferous flea beetle. Therefore, in mid-summer, sowing can be stopped until August. If you still set out to get a harvest all season long, then from May to July it is advisable to darken the plantings in the morning and evening so that the daylight hours do not exceed 12 hours.

Watercress

Cold-resistant early ripening plant. The taste of the leaves is reminiscent of mustard (they belong to the same family - cruciferous), but much more delicate. This plant, which does not require heat, can be sown both before winter and early in spring, in April. Crops are repeated every two weeks. This way you can harvest until autumn. And if you sow lettuce in a box on the windowsill, then fresh herbs will all year round. When growing watercress at home, you don’t even have to wait for the leaves to develop. Young seedlings, about a week old, are especially useful. They are obtained by placing the seeds on a damp cloth or cotton wool. You will need much more seeds than when growing lettuce the usual way.

Sorrel

A perennial plant, it can be cultivated as an annual to produce large leaves. Can be used to force leaves at home. Soups and green cabbage soup are made from sorrel, added to salads and pies fillings. This is extremely unpretentious plant. For a long time, the sorrel that appeared in the garden was weeded out, considering it a weed, but at the same time the leaves of the wild sorrel were collected for food. The plant prefers slightly acidic soils and is frost-resistant. In order to receive fresh young leaves throughout the season, sorrel is sown in 2-3 periods.

Garden quinoa, vegetable

Young leaves and shoots of the plant are edible. They are rich in protein, vitamin C, and mineral salts. Quinoa is undemanding to soil quality and is resistant to cold and drought. It is found everywhere in the wild. A similar weed, white pigweed, is often mistaken for quinoa. In times of famine, quinoa helped our ancestors out more than once, whether good or bad, but by replacing bread. True, because of this, it acquired the reputation of a plant that can only be eaten when dying of hunger. But quinoa is good both fresh and boiled - in soups and borscht. From the seeds you can make porridge, which is said to be slightly inferior to buckwheat. There are also decorative varieties quinoa with burgundy, beet or cream colored leaves.

Chard (chard)

A relative of quinoa and beets. There are two known forms of chard: leaf and petiole. The leaves are eaten fresh - in salads, as a side dish, or added to omelettes and soups. Before sowing, the seeds are soaked for a day. Young plants easily tolerate light frosts. In order to get greens as early as possible, at the end of March the seeds are sown for seedlings, and a month later they are planted in the ground, initially covered with film. Chard loves fertile soil and bright light. The first leaves can be cut a month after sowing, but the massive harvest will only be a month later.

Back in the 18th century, about 700 leafy vegetables alone were known, read - edible herbs and flowers. Modern people are concerned about finding and using wild herbs and flowers as edible supplements because of their undeniable benefits. Let's take a closer look at the “pasture” that will give us vitamins, nutrients and minerals.

Dandelions

Dandelion is mainly eaten in Western Europe and especially in France, where it is even bred in greenhouses as a salad plant. Salads made from fresh herbs were not known in Russian cuisine until approximately the era of Catherine the Second, and even after that they were served only in the houses of the nobility. In the bitterness of the leaves lies main value dandelion like medicinal plant. All bitterness increases liver activity, improves digestion and metabolism. To ensure that dandelion can be safely eaten, there are several ways. The simplest is to pour boiling water over the leaves, but in this case we get completely limp, soft leaves with a not particularly pleasant consistency. Second method: chopped leaves are poured with salt water (1 tbsp per liter) and left to soak for 10-15 minutes, while they better time Taste from time to time so as not to completely lose all the bitterness. The slight bitterness of dandelions gives the salad a special piquancy. And the third, most labor-intensive method is bleaching. To do this, the dandelion is deprived of light for several days - covered with black film, cardboard box or at least tin can. Arriving at the dacha in a week, you will receive white, crispy leaves, ideal for salad.

Primrose

The leaves of all types of primroses are used in Western Europe as salad plants. They have a pleasant taste and a very high ascorbic acid content.

The leaves of the wild primrose of our forests, which is also called rams, are officially used in medicine as a vitamin plant. They go well with green onions and cucumbers. Of course, you can make a salad from onions and cucumbers, but just primrose with onions is tasty and healthy. You can put daisy leaves and then their flowers in the salad, that too English classics, there salads and sandwiches are decorated with daisy flowers.

Levkoy

The leaves of the nocturnal plant are very good in salads - a perennial gillyflower that blooms with mauve flowers in June-July. They are spicy, taste like mustard and go well with any other greens. This plant is very often found in our flower beds, but it never occurs to anyone that it is edible. Meanwhile, from under the snow, nocturnal bushes emerge with green leaves.

Bluebells The leaves of most bluebells are edible and can not only be eaten raw, but also cooked delicious salad. Particularly suitable for this is the rapunzel bell - a pretty perennial that easily turns into an annoying weed. This type of bells has creeping underground shoots and large branching roots, similar in shape to carrots. These roots are also edible and even tasty, so when dealing with bluebells, do not throw them into the compost, but rather eat them. Bluebell greens contain a large amount of vitamin E, the vitamin of eternal youth, which is responsible for reproductive function and skin condition.

Day-lily

The most delicious spring salad comes from the well-known daylily, especially the one that blooms in the fall. This type of daylily - yellow-brown daylily - is not considered a flower at all in China, from where it came to our gardens. Pickled daylily flowers can sometimes be bought in Chinese shops. But daylily leaves are also edible; they taste like onions, but are not at all spicy.

Young leaves are used both independently and in mixed salads. In summer, when the leaves become hard, you can put their young part, located at the very bottom, in salads. Daylily flowers are the main thing eaten in it, but in daylilies, blooming in spring, they have too strong a smell and are used only as a seasoning. Autumn daylilies do not smell at all, so their flowers can be eaten in unlimited quantities, raw or processed.

Snooze

Pay attention to the most common weed in our gardens, which more than one generation of summer residents has been struggling with - wilt, one of folk names which is “food-grass”. This ancient food plant of our ancestors is mentioned in Dahl’s dictionary: “If only there were hogweed and saplings, we would be alive.” It is a very tasty plant whose young leaves are edible. To ensure that they do not cause gas formation in the intestines, they must be scalded or subjected to any heat treatment.

Cabbage soup made from cabbage soup is much tastier than nettle cabbage soup. The taste is reminiscent of both carrots and parsley. Very old leaves can be put into the broth as a spice and thrown away after cooking, and young leaves can be used to prepare various dishes: scrambled eggs, stew, fillings for pies, salads. When the borers begin to eat intensively, the plants quickly weaken and after a year or two completely disappear.

Nettle

And, of course, how can you do without young spring nettles? It is used to prepare cabbage soup, add it to salads and prepare the filling for pies. However, be careful: nettle appears on thawed patches, especially “sweaty” ones, long before complete completion snowmelt. It grows quickly and after 10 - 12 days it becomes “old” and unsuitable for food.

Wild onion

Wild onions appear about a week later than nettles and grow on hillsides, along river banks, in sparse grass on rocky soils. Its leaves are similar to those of ordinary cultivated onions, but thinner, tougher, and noticeably less juicy. Wild onions are used to make salads, as are wild garlic. In addition, it can serve as a seasoning for soups, borscht, fish soup, like regular onions. It’s not prepared for future use - I found it and picked a bunch for a salad.

Ramson - wild garlic

It appears in thawed areas and the first wild garlic must be looked for on the southern slopes in sparse aspen forests growing in place of dark coniferous plantations, in forest clearings. It appears earlier in places where warm groundwater comes out. On sale most often there are bunches with cut leaves and torn flowers.

Kislichka This is tender small plant, whose leaves resemble those of clover, can be used like sorrel. It grows under the canopy of dark coniferous plantations and is very abundant. However, due to its small size, collecting sorrel is labor-intensive. It is not as sour as sorrel and is therefore suitable for salads. As an additive to such salads, you can use chickweed, a common weed that grows in well-moistened open fertile areas.

Sorrel

Consumed as food different types sorrel (common, pyramidal, curly, passerine). Leaves and young shoots are used mainly when cooking green cabbage soup, which is prepared according to the same recipe as cabbage soup from fresh cabbage. After the chopped leaves boil once, the cabbage soup is ready. They are served with a hard-boiled egg and fresh sour cream. Sorrel is also used as a filling for pies, especially in the first half of summer, when the berries have not yet appeared. The leaves are steamed, cut and mixed with sugar. You can add up to 50% of peeled hogweed stems (bunches). Sorrel can be preserved by hot processing and salting. Due to the presence of acid, there is no danger of anaerobic fermentation in this case.

bracken fern

Young shoots of ferns are used for food. Just two or three decades ago, no one collected ferns in Russia, since they did not consider it an edible plant. But with the development of relations with Japan, China and South Korea, where fern shoots have been eaten since ancient times, we began to harvest bracken fern, first for export, and then for our own consumption. Gradually, Russians, primarily residents of Siberia and the Far East, tasted this gift of the forest, and now fern is considered a delicious product, along with champignons, olives and asparagus. The fern harvesting season is short - about 2-3 weeks. It begins, depending on the area, at the end of the first or second ten days of May, and approximately coincides with the harvest of wild garlic.

Asparagus (Asparagus) On sunny sandy slopes, on dry manes and hills, white-greenish and juicy large shoots of asparagus appear in the spring at the time of bird cherry blossoms - an excellent spring food rich in vitamins and other valuable substances. This plant was introduced into culture by the ancient Romans, who highly appreciated its qualities. In our country, asparagus is found wild in the European part, in the Caucasus and in Western Siberia, where it grows in meadows, among bushes. Probably everyone has seen mature asparagus - herringbone-like panicles with red berries, often added to flower bouquets. Young shoots of asparagus are also difficult to confuse with anything - they are thick sprouts with triangular scales, at first whitish, then darkening and becoming brownish-greenish, sometimes with purple tint. Young asparagus shoots are eaten boiled and used either as a main dish or as a side dish.

Yarutka

Yarutka can be found without much difficulty in the nearest dug area, abandoned arable land or along a field road, as long as the soil is not covered with solid turf. This is a plant of the cabbage family, or as they were previously called cruciferous plants. Young shoots are used in salad.

Shepherd's Purse

Shepherd's purse, like cress, emerges in early spring, literally from under the snow. Shepherd's purse leaves are eaten raw in salads, boiled in soups and borscht, even salted. Interestingly, as a vegetable, shepherd's purse is widely used in Chinese cuisine; moreover, it was brought by the Chinese to Taiwan, where it is grown as a “magnificent spinach plant” (quote from the book “Edible Plants”) South-East Asia", published in Hong Kong).

Surepka

One of the first things that catch your eye in fields, garden beds and other areas dug up in August-September are the bright green, shiny rosettes of colza leaves. Their taste is reminiscent of mustard, slightly hot, so it is better to mix it with other ingredients in a salad. early plants. This bitterness disappears when cooked, which is why colza is also used instead of cabbage in soup or as a side dish for meat, but in this case it is not cooked for very long, otherwise the colza loses its taste.

Caraway

A well-known plant with a characteristic umbellate inflorescence (belongs to the corresponding umbelliferous family). Widely used in pickles, baking bread, etc.

30.09.2015

One of the cornerstones of the System’s foundation is the human need for food. One of the main reasons why people need money and why they work for the System is the need to buy food.

In this article we will cover the topic of how you can partially or fully realize your natural right to free food, how you can weaken your dependence on the System for food and thereby reduce the need to earn money to buy food. We will talk about the gifts of nature and wild edible plants.

Often the topic of eating wild plants comes up when it comes to survival in some extreme situations, when a person finds himself outside civilization, face to face with wild nature, or in situations of any disasters and famine.

In this article we will approach the topic wild plants and gifts of nature from a slightly different position. Although the current food situation in the world, and especially in “developed”, “civilized” countries, by and large can be equated precisely to a food catastrophe and an extreme situation: store shelves are bursting with “food”, there is a lot of food, but there is nothing to eat! That is, truly edible, high-quality, clean natural products very few, you need to look for them well in order to be able to buy them. In stores and markets there are only artificial industrial and GMO “food products”. And at the same time, they also cost money, and often quite significant ones.

So, in order to depend less on the System for food, you can switch to eating partially or completely on wild edible plants and gifts of nature. Wild edible plants can be collected in the forest, there are many of them within the city, in parks, if you have your own plot of land near your house or cottage, then you can grow wild edible plants there. This way, you will have less time to spend searching and preparing food, you will be confident in the purity of the plants you eat, and growing wild plants does not require much time and effort, they will grow on their own.

It is very important to realize that in order to depend less on the System in terms of food, you need to change your gastronomic tastes and preferences. It’s not always easy to do this, this is a certain mental and spiritual work, but making such changes is real and necessary, for this realize those advantages, which you get with these changes:

1. Independence or, let's say, less dependence on the System;
2. You always have food, you are freed from the conscious or subconscious fear of being hungry;
3. You can work less for the System and the toilet, and devote the freed up time to spiritual self-knowledge and development;
4. Improved nutritional quality (wild plants contain more nutrients than in selective and fertilized ones when grown for sale in stores and markets);
5. Improved health (due to the refusal of store and market “food”, artificial products industrial production and eating higher quality plants, more saturated with nutrients and without fertilizers);
6. After restructuring the body, some cleansing of it and getting used to eating plants, to get a feeling of fullness it will be enough to eat much less food than before.

Now let's move on directly to eating wild plants.

Greens as a complete nutrition
- what is protein
- amino acids and green plants
- why do we eat food?
- lack of energy
- removal of waste and toxins
- reducing food intake and increasing energy
- how to eat green plants raw
- why is there no food in supermarkets at all?
- green smoothies - detailed guide
- what greens to use
- amaranth, quinoa, dandelion in detail
- and other very interesting topics...

Since ancient times, people have eaten wild plants along with cultivated plants. In early spring, their fresh greens supplied him with vitamins; in summer and autumn, in lean years, they replaced bread; often quenched thirst instead of drinks. Various parts of plants were used raw, and also prepared for future use - dried, salted, fermented, pickled. They were added as aromatic, spicy substances that significantly improved the taste of food, facilitating its absorption and long-term storage.

Many wild perennial herbs, trees and shrubs found on the territory of our country contain a whole range of biologically active substances necessary for the normal functioning of the body, and, above all, easily digestible carbohydrates, vitamins, mineral salts, as well as organic acids. Some representatives of wild flora are even richer in these compounds than cultivated plants our fields, gardens and vegetable gardens.

Wild plants are used to make salads, vinaigrettes, soups, borscht, okroshka, prepare porridges, seasonings for meat and fish dishes, bake pancakes and pancakes with them, and brew their tea.

Collection of wild edible plants, which can be carried out from early spring to late autumn and even winter - real opportunity diversify and decorate our table at any time of the year, taste qualities food, enrich it with vitamins, microelements and other beneficial substances.

In order not to fade the beauty of our fields and forests, in order to preserve reserves of plant materials for future generations, it is unacceptable to carry out harvesting in the same places from year to year. When collecting young leaves, shoots, buds and opening buds, do not pull out roots, rhizomes and bulbs. Leaves, especially young ones, should not be picked at the ends of the shoots. The underground parts of the plants are harvested after the seeds have ripened and fallen off, leaving some of them for the restoration of the thickets.

You can’t start collecting without knowing for sure appearance plants, what part and in what phase of its development can be harvested, since some edible plants are similar to their poisonous relatives.

It should also be remembered that a person’s sensitivity to them is strictly individual - their inclusion in food may be accompanied by allergic reactions.

It is also necessary to remember. That for some diseases, wild plants can only be used in a limited form.

And now briefly about the most common wild plants:

Snooze
Snot is a storehouse of useful substances. Its greens contain: vitamins A, C, proteins, sugars - glucose, fructose, fiber, essential oil, coumarins, flavonoids, malic and citric organic acids, micro and macroelements - magnesium, potassium, manganese, iron, boron, copper, titanium. The youngest shoots are collected for food when the leaf is still light green, shiny and unopened - it is crunchy and does not yet have a specific taste. Snyti greens are good for cabbage soup - they put it instead of cabbage. You just need to cook the squash a little - it’s too tender. Also with the “weed” they make okroshka: kvass or yogurt, squirt, green onions, dill, cucumber - and a little mustard for spiciness. In the simplest way The preparation of snyti is to dry the young leaves, grind them, sift them through a sieve and use the powder in winter as a seasoning during cooking.

Burdock
Burdock, not only useful and treatment plant, but also edible. In Siberia and the Caucasus, burdock has long been considered vegetable plant. And in Japan it is grown in garden beds, and there it is called “dodo”. The roots and leaves are eaten. But burdock roots are especially popular in nutrition. They are consumed baked and fried; boiled and pickled in China and Japan are considered a delicacy. Burdock roots taste like potatoes and can replace them in soups and borscht; they are readily eaten raw - they are juicy, sweet and very pleasant to the taste. From the dried and ground roots, flour is obtained, from which delicious cakes are baked and cutlets are fried. If the roots are crushed, dried and fried, you will get a good coffee substitute, and if you add sorrel or vinegar, you can make a delicious jam and serve it with tea. Salads and soups are prepared from young leaves.

Quinoa
From peeled quinoa seeds you can prepare a nutritious porridge that tastes like buckwheat. Or bake pancakes, make mashed potatoes, flatbreads, casseroles, or make scrambled eggs. Salads, cabbage soup, and dressings are prepared from young leaves. Quinoa is very healthy and nutritious. Quinoa is pickled, fermented, dried, and added to soups. Our ancestors used quinoa not only in times of famine. Quinoa cleanses the body of toxins, thanks to the high content of fiber and pectins in the plant, which, like a sponge, absorb toxins, excess salts and waste from the intestines. Quinoa also helps with constipation associated with our traditional bread and carbohydrate diet.

Nettle
One of the most famous plants, which is probably familiar to everyone. Who among you in childhood did not accidentally run into nettle thickets, did not get burned, and have not remembered since then what this plant looks like? But did you know that nettles are very often eaten? Salads, purees, cabbage soup are usually made from it, and young leaves are used in salads. By the way, nettles contain a lot of protein, not inferior to the amount of protein in legumes. Which is why it is sometimes called plant-based meat. Remember that you need to cook it for at least 5-6 minutes so that the formic acid contained in nettle hairs is completely destroyed. If you want to make a nettle salad, soak this plant in boiling water for a while.

Fireweed or Ivan-tea
The roots and leaves of the plant are eaten. The roots are used to make flour from which cakes are baked. The leaves can be used in salad and cabbage soup. Well, traditionally in tea.

woodlouse
All aboveground part Woodlice are edible. Per 100 g of weight it contains up to 115 mg of vitamin C, up to 23 mg of carotene (vitamin A), 44 mg of vitamin E, a lot of potassium and chlorine. Tender woodlice greens are used to prepare salads, borscht, soups, purees, fillings for pies and dumplings. When boiled, it is eaten like spinach, with butter. You can make carotene paste from greens.

Sorrel (horse and common)
Everyone knows ordinary sorrel - many people grow it in the garden or make a vegetable garden on the balcony, add it to salads or cook sorrel soup. It looks exactly the same in the wild. It usually grows in sunny meadows - look for it in the grass. Horse sorrel has leaves and inflorescences of a similar shape, then an order of magnitude larger size- the plant reaches a meter in height. U horse sorrel tougher and not as tasty, but also quite edible leaves.

Dandelion
All parts of this plant are edible. The roots can be used to make flour. The roots can be brewed as a “coffee” drink. Salads and dressings are prepared from young leaves. Desserts made from flowers. Making jam.

Plantain
Plantain leaves are added to salads, tea, drinks, soups and seasonings. Unlike other herbs, this plant does not have a laxative effect on the stomach. In Yakutia, plantain seeds are stored for the winter, fermented with milk, and used as a seasoning. Young leaves boil well, and by adding a small amount of sorrel to them, you can prepare a delicious soup.

Dry soup dressing from plantain leaves: wash young leaves, dry lightly in air, then continue drying first at room temperature in the shade and then in the oven. Grind in a mortar, sift through a sieve, store in glass jars. Use for seasoning soups and cabbage soup.

Fern
They say that even the ancient Slavs ate ferns. Only two species are suitable for food - bracken and ostrich. Young shoots are suitable. They can be collected in early May within just a few days. These shoots are boiled for 10 minutes. The water is drained. And then you can cook them at your discretion. Pickle, make salads, fry, etc. They taste like mushrooms.

Wheatgrass
This plant is known to many as a weed. But not many people know about it healing properties. The roots of the plant can be used for food.

Flour and wheatgrass:
Dig up underground branching white rhizomes of wheatgrass in early spring, wash cold water, air dry. Grind to remove brown scales, grind into flour or cereal. In the old days they made bread and porridge from such flour.

Hazel (hazelnut)
Hazel leaves can be used for cabbage rolls and salads. And nuts are used to make vegan nut milk.

Don't forget that the leaves and roots of this plant are considered poisonous, but its stem is safe to eat. How to eat rhubarb: choose the most large leaves, tear it off along with the stem and clear it of the top layer. The remaining pulp is tender, juicy and tasty.

Wild rhubarb
This plant is also often grown in the garden. Sweet and sour jam is made from it and jelly with a specific taste is made. True, rhubarb grows more in mountainous areas; it can be found in the Altai Territory, the Sayan Mountains, Mongolia, Siberia, the Pamirs - in general, on a mountain hike.

Arrowhead
This plant can be found in the forest in many parts of our country, in the Urals and the Caucasus, in the Crimea and Far East, in Siberia and in the central zone of Russia. It grows near the shores of lakes and rivers.

In autumn, tuberous formations develop at the ends of arrowhead shoots, which are usually eaten. They can be boiled, baked and even eaten raw, in which case they taste like nuts, boiled - like chestnuts, and baked - like potatoes we are used to. Arrowhead rhizomes can also be eaten.

Cane
Another plant that grows near the shores of lakes and other bodies of water and will grow up to 1.5 meters in height. It can also be found in water meadows, salt marshes, swamps and next to closely lying groundwater. The most nutritious is the fleshy rhizome of this plant. It can also be eaten raw, fried, baked and boiled. The taste of the reed rhizomes is sweetish and very tender. You can also roast, dry and grind the cane roots to create a coffee substitute.

Broadleaf cattail
This plant also loves water, but it grows on the banks of rivers and lakes, as well as in water meadows. Distinctive feature, by which you can easily recognize this plant - dark brown velvety inflorescences, white and fluffy inside. It also grows in our forests middle zone Russia. Both rhizomes and young stems of cattail can be consumed in food. The rhizomes are usually baked, although they can also be eaten boiled. You can also make flour from them, and from it you can bake pancakes, pancakes and buns. If you find young shoots, they are usually boiled for some time in lightly salted water, and then pickled for the winter.

The list of edible wild plants is not limited to this, in countries former USSR There are over 1000 species of plants that can be used for food.

At the same time, when collecting wild plants, it is necessary to very clearly distinguish edible plants from poisonous ones. If you don't know whether a plant is edible or not, it's best not to use it. In particular, due to the danger of confusing different kinds Beginners should not collect wild umbelliferous plants, although there are also edible ones among them (for example, angelica).

Plants that birds and animals eat are generally safe to eat. However, it is rare to find plants in which all parts are edible. Most of them have only one or a few parts suitable for eating or quenching thirst.

Checking unfamiliar plants for edibility

Whenever testing a new plant for food, follow the procedure below. Do not shorten it under any circumstances.

Testing should be carried out in full. If you are in doubt at any stage of testing any plant, do not eat it.

ATTENTION! EVERYTHING WRITTEN BELOW DOES NOT APPLY TO MUSHROOMS, BECAUSE A SIMILAR TEST WITH, FOR EXAMPLE, A PALID GREBE WILL END IN FATALITY.

Inspection. Try to identify the plant.

Make sure it is not covered in mucus or eaten away by worms. Avoid old, wilted plants.

Smell. Mash a small piece of the plant with your fingers. If it smells like bitter almonds or peach, throw it away.

Skin irritation. Squeeze a little juice or lightly rub the plant on an area of ​​the body with more delicate skin (for example, inner side forearm).

If you feel a burning sensation, notice a rash or swelling, this will indicate that this plant not suitable for human consumption.

Lips, mouth, tongue. If irritation did not occur at the previous stage, proceed to the next stage, taking 15-second pauses between each test to determine the body’s reaction:

Place a small piece of the plant on your lips;
- place a small piece in the corner of your mouth;
- place a small piece on the tip of your tongue;
- place a small piece under your tongue;
- chew a small piece.

In all cases, if you feel unpleasant sensations, such as sore throat, irritation or burning, do not eat the tested plant.

Trying a new (previously unknown to you) plant. Swallow a small amount of the plant and observe how you feel for 5 hours. Do not eat or drink anything else during this time. 5 hours is a long time, but it’s reliable and you definitely won’t get poisoned without eating too much. famous plant! In other words, if you have not eaten the plant being studied before and cannot find edible plants known to you nearby, do a test!

Food. In the absence of unpleasant sensations, for example, burning in the mouth, repeated belching, nausea, pain in the stomach or intestines, the plant can be considered edible and eaten.

If you have stomach pain, drink as much as possible hot water; Don't eat anything until the pain goes away. If the pain is very severe, induce vomiting by putting two fingers in your mouth and pressing on the small tongue.

If you are in the wild, a piece of charcoal ingested will also cause vomiting and at the same time absorb the poison. White wood ash, mixed with water to a dough-like state, will relieve stomach pain.

Of the entire variety of edible plants, we can roughly distinguish several main groups, taking as a basis the qualifications those parts of the plant that are eaten. These groups of plant foods include: vegetables, tubers and roots; cereals and herbs; fruits, fruits, berries and seeds; nuts and acorns; mushrooms and lichens; seaweed.

Here is a list of wild plants that are close to vegetables in their taste and nutritional qualities:
water chestnut (water chestnut, chilim), round sorrel, taro, common sorrel, nettle, shepherd's purse, or bagwort, rhubarb, dandelion, capers, sorrel or oxyrium, felt burdock, peony or marin root, saffron, cattail, water lily or White Lily, susak, reed, southern dracaena, chastuha, cassava, wild onion, wild tulip, pennywort, angelica or angelica, viviparous knotweed, clytonia aculata, locust or curly lily, katrana, yam, mong-ngya, reed, burdock, chicory.

Cereals and herbs:
bamboo, hogweed, clover, purslane, fern, bracken, baobab, pistia, spreading shieldweed, moringa, wild chicory, arctic willow, lotus, melon tree, prickly pear, gooseberry, lophophora williams, wild pumpkin or luffa pumpkin, wild desert pumpkin, saxifrage spica, spoon grass, Nardosmia cold, lyre-shaped cross, arrow-shaped cross, snakeroot, tansy, Icelandic moss, rocky lichen, cactus, plantain, manna, goosefoot, primrose, primrose, sedge, shepherd's purse, coltsfoot, mullein.

Fruits, fruits, berries and seeds:
wild capers, breadfruit, sisygus, blueberries, mulberries, wild grapes, wild apple tree, marmalade aigle, wild fig, pandanus, cloudberry, lingonberry, blueberry, swamp cranberry, crowberry or crowberry, actinidia, Chinese lemongrass, Amur grapes, deshoy, shchim, dock, zoy, mam-shoy, mango, banana, guava, dai- hai, chocolate or coconut tree, juniper, sweet potato, sea quinoa, carob, rice, four winged.

Nuts and acorns:
manchurian nut, date palm, kazhu or cashew, chili, Walnut, hazelnuts (lambard nuts), European chestnuts, almonds, acorns, beech nuts, pine nuts, tropical almonds, coconut, wild pistachio nuts, western cashew nuts.

Edible young leaves:
plantain, black currant, rose hips, small-leaved linden, large burdock, dandelion, meadow clover, common gooseberry, coltsfoot, spring primrose, wildflower, rhubarb.

Edible roots eaten raw:
fireweed, lake reed, calamus, burnet, six-petalled meadowsweet, large burdock, creeping wheatgrass, lungwort.

Edible leaves and young shoots:
blackberries, chicory, fireweed, sorrel, cumin, white jasmine.

Edible roots consumed as flour:
dandelion, lake reed, snake knotweed, viviparous knotweed, tuber grass, marsh marigold, sea corm, yellow egg capsule, white water lily, cinquefoil, creeping wheatgrass, broad-leaved cattail, umbrella susak, burnet.

Recipe for using edible root flour: cut, dry, grind, make dough, bake. You can add root flour to grain flour.

You can ferment flour: add regular bread or crackers, soak it and put it in a warm place until bubbles and a sour smell appear. The water lily flour needs to be soaked for several hours, changing the water. A good porridge is brewed from the crushed rhizome of lake reed.

Storage methods edible leaves:
1. dry;
2. ferment like cabbage (for example, young dandelion leaves);
3. Make sour-salty puree (add vinegar and salt) and store in the cold.

Coffee can be made from roasted and ground burdock roots (first year of life), dandelion, and chicory. Eating a lot of sorrel is harmful: oxalic acid converts blood calcium into an insoluble compound.

Herbal tea is a source of vitamins and other beneficial substances

Suitable for tea:

1) flowers and leaves: St. John's wort, strawberry, raspberry, lady's mantle, meadowsweet, cumin, white damselfish;
2) leaves: nettle, plantain, currant, fireweed, coltsfoot, lungwort, primrose;
3) fruits: lingonberry, rowan, black elderberry;
4) flowers, leaves, fruits: rose hips, hawthorn.

More full list herbs used for tea: St. John's wort, oregano, chamomile, chicory, mint, yarrow, linden, hawthorn, nettle, rosehip, sweet clover, fireweed, thyme, chaga, golden root, strawberry leaf, currant leaf, cherry branches, barberry leaves , wheatgrass root, apple leaves, ragosa root, blueberry leaves, susak root, blackberry leaves, rose flowers, meadowsweet leaves, acacia flowers, lemon balm, meadowsweet flowers, etc.

Seeds of plants used for porridge:

field mustard, bristle grass, canary grass, chicken millet, spreading boron, pearl barley, wild barley, weedy millet, grate grass, wild rice, sandy oats, yellow acacia, plantain and others.

So, for eating wild plants you can use different ways, you can prepare: salads, soups, vinaigrettes, borscht, okroshka, porridge, use as filling for pies, stew, boil, salt, ferment, pickle, make seasonings, bake pancakes, pancakes with them, brew tea, and also make green smoothies .

Read it online here.

And another list of books on wild edible plants:

Ivanova, Putintseva “Forest Pantry”
- Koshcheev “Wild-growing edible plants”
- Berson "Wild Edible Plants"
- Keller "Wild Edible Plants"
- Verzilin “In the footsteps of Robinson”
- Tsyplev “Extreme Cooking”

• Remember that it is better to change your diet gradually, so that the body has time to readjust, so that the intestinal microflora has time to rebuild and change, on the condition of which the health of our body largely depends.
• We highly recommend consistently and gradually giving up eating meat (any kind), eggs and dairy products. These products are very harmful and cost you not only money to buy them, time to prepare them, but also your Health. More details about this in the lecture “ERIDATED LEADING CAUSES OF DEATH” by world-renowned MD Michael Gregor. This video is a powerful blow to deep-rooted and erroneous views on the usual “balanced” diet, which recommends consuming meat, milk and other animal “products.” In this valuable lecture, Michael Greger talks and shows the results of the largest long-term research in the field of nutrition. Having gone through the list of the 15 most important causes of death in the World, the doctor shows a very definite connection between fatal diseases and the consumption of “food” of animal origin. It has been proven in many experiments what stunning results can be achieved by switching to an exclusively plant-based diet.
• You should also avoid eating artificial, industrially produced foods. The reason, we think, should be clear: our body cannot be adapted to qualitatively digest and process artificially created products and substances (which do not exist in nature initially) and do this for a long time (life or most of life) without receiving negative consequences and the occurrence of diseases in the body. Our bodies are not designed or designed to cram such a large volume of artificial products filled with chemicals into them.
• It is very important to stop consuming regular bread. And even if it is homemade, without yeast, with homemade sourdough, this still does not make the bread completely healthy. Why regular bread is harmful, read the article “The bread that is killing us”
• To depend less on the System, you need to consume less, have fewer attachments, strings connecting you to the System and by which the System can tug you and motivate you to act as it needs. The word “less” fully refers to the amount of food a person consumes. We are in modern society We are used to the fact that the refrigerator and table should be full of food, we should eat 3 times a day and to our fullest and preferably high-calorie food - this is considered the norm, although our body does not think so. In fact, it is not good for our health. For the human body, some intervals in eating and consuming small amounts of food are quite normal and even beneficial. The main thing is that the food is of high quality, nutritious, and natural. Think for yourself, in the absence of industrial artificial production people ate seasonal products, and there was not such a volume of food; sometimes a person could go hungry for 1-2 days due to circumstances. And only in the 20th century, when, thanks to new technologies and the development of industry, people began to eat regularly and a lot, mass diseases of diabetes, cancer, obesity, cardiovascular and other diseases appeared. Studies have shown that reducing the amount of food by 30% of the usual leads to significant improvements in health and increased life expectancy in animals. Many centenarians also have a fairly modest amount of food consumed. Russian porridge
  
  

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