Edible forest plants. edible leaves

How modern man uses plants, you will learn from this article.

How do people use plants?

Almost all plants are used by humans for their own purposes. The plant is used in nutrition, in medicine, for the production of goods, etc.

1. What plants does a person use for food?

The human need for food is provided to some extent by plants, either directly or through animals that also feed on plants. The diet of primitive people consisted of fruits and seeds, tubers and roots, young shoots and even whole plants.

What plants do humans eat?

The most important modern cultivated plants are:

• cereals - rice, wheat, corn, oats, rye and barley.
• starch-bearing plants - potatoes and banana, sugar beet and sugar cane.
• legumes, as they contain a lot of vegetable proteins.
• plants with a lot of fat. These are rape, rapeseed, sunflower and poppy.
• vitamin-bearing plants, which include all vegetable and fruit plants.
• plants that have a stimulating effect are coffee and tea, tobacco and cocoa.

2. What plants are used in industry? These are cotton, wood, jute, rubber, cellulose, vegetable oils and fats, tannins, dyes and fibers.

• Linen. It serves as a raw material for the manufacture of fabrics, mainly for table and bed linen.
• Hemp. It is used to make canvas, ropes, thick threads, rope and burlap.
• Cotton. It is a source of cellulose. It is used to make cardboard, paper, rayon, varnishes, artificial wool, viscose. The raw material is wood.
• The fruits of blueberries and lingonberries, tea bush seeds and coffee tree, bark and sound wood. They make tannins and dyes.

3. What plants are used in medicine?

For the manufacture of medicines, people use such plants: plantain, St. John's wort, coltsfoot, calendula, celandine, and so on.

4. What flowering plants does a person use?

People plant flowers in flowerbeds, grow them in greenhouses, and give them to each other. They will give comfort to a home or workplace, decorate parks and flower beds, and give positive emotions.

What part of the plant is used by humans?

If we take as a whole the use of plants in all of the above areas, then a person fully uses the plant. For example, he uses the fruits or seeds for food, the stem and leaves for the manufacture of tannins or fabrics, the root for the manufacture of tinctures and medicines.

We hope that from this article you have learned how a person uses a plant.

Many wild berries are a danger to our body, you may well be poisoned by them. But blackberries are fairly easy to identify and are one hundred percent safe. Such a plant has red branches covered with sharp thorns, like roses. Blackberry leaves look broad and serrated. The berries ripen around the end of August-beginning of September, and they can be eaten raw without fear.

Dandelion

This plant known to every person, in springtime, it attracts attention with bright yellow flowers. In principle, dandelion can be eaten raw in the spring, it will not harm the body. In order to remove the bitterness from the leaves, you must first soak or boil them. Such a plant is a source of ascorbic acid, provitamin A and many other useful elements.

This plant can be found in wild nature in many European countries, in this case it has a thinner stem than the usual product from the store. Wild asparagus can be eaten raw or boiled, it will saturate the body with fiber, vitamin C, potassium, thiamine and others. useful elements.

This culture grows not only near houses, but also in the forest-steppe zone. Bushes can reach a height of three meters and produce a significant amount of berries. It should be borne in mind that excessive consumption of the fruits of such a plant can cause poisoning.

The most recognizable and well-known representative of this group of plants suitable for food is considered to be a walnut. It can reach a height of forty meters, and the fruits are fully ripe by September. But their pulp can be eaten much earlier - from about the beginning of August, in which case the nuts are not yet covered with a brown film and look white.

As you know, oaks grow almost throughout Russia. And their fruits, acorns, can be eaten after boiling. However, excessive eating of them is strongly discouraged.

Such a plant is also known, perhaps, to each of us. It can be eaten raw, it will not cause any harm to the body. Clover leaves and flowers can be used to make tea or added to various salads.

This plant is known to many as a natural coffee substitute. It is also quite easy to detect in the forest-steppe zone in almost all corners of our country. Experts say that chicory can be eaten whole, without giving up the flowers.

Mother and stepmother

This plant culture is widely used in recipes. traditional medicine. However, it is quite suitable for consumption as well. This applies to flowers and young leaves. Coltsfoot flowers can be eaten raw, sometimes they are added to various vitamin salads. And young leaves have a noticeable bitterness, to eliminate it, you can soak them in water or boil them.

This plant is familiar to many of us, like lake reeds. It refers to plant cultures that are often found near freshwater wetlands. Most varieties of cattail can be used as food, you can boil its rhizomes or eat them raw. At the very beginning of summer, you can also eat young flowering shoots of this crop, they resemble corn cobs in taste.

it's the same famous plant, which can be found in most different places Russia. Its leaves and flowers can be eaten. The color of mullein has an attractive aroma, and it tastes sweet. As for the leaves, they are slightly bitter and do not have a pronounced smell. Traditional medicine specialists use such raw materials to brew tea. It contains a number of B vitamins, vitamin D, as well as magnesium, sulfur, choline, hesperidin, etc.

This plant is often cultivated in household plots but it can also be found in the wild. The leaves of this crop are usually used for brewing tea or as a seasoning, in addition, they can simply be consumed as food. Melissa flowers are also edible. The plant tastes like oregano. peppermint.

Shepherd's bag

This culture is also very common in our country, many consider it weedy. However, the young leaves of the shepherd's purse are great for making salads, soups and other greens dishes. In principle, they can be eaten raw throughout the growing season, however, in adulthood, the plant develops a noticeable spicy taste.

Conclusion

All plants eaten by humans are listed for a long time. But everyone and everyone should know the main plants of their area, suitable for food. They can help you not to starve to death. But they can be used not only in extreme conditions, but also to saturate the normal daily diet with a significant amount of useful elements.

(I wrote about it earlier)

Primula (primrose)

The leaves of the plant are very rich in vitamin C, they make wonderful salads, the leaves can be added to soups.

Nettle

Nettle is a very common plant and very useful, has a lot of useful properties. It should also be noted that nettle is a valuable medicinal plant. You can cook cabbage soup (leaves) from nettles, make main dishes (previously pour boiling water over the leaves so that they do not prick), You can eat raw (a lot of vitamins and trace elements)

Horsetail

Surely you have seen a plant that looks like a Christmas tree, this is horsetail. There are many varieties of horsetail. In this case, it is the horsetail that is being considered. As soon as the snow melts, in the fields you can find variegated shoots of this plant, which can be eaten raw. can be baked or boiled, added to soups

blooming Sally

Legends can be made about this plant, it is so useful and nutritious. Koporye tea (the so-called narrow-leaved fireweed) was previously exported abroad. It was drunk everywhere in Russia, flour was made from the roots, they were treated with it.

Fermenting fireweed (to make tea)

Collection

We collect leaves in June-August (until the moment of pubescence).
Drying

The leaves must be withered in order for further fermentation to proceed successfully. Washing the leaves is not recommended. For drying, it is enough to spread the leaves on cotton fabric and turn over. Dried leaves preferably at home, the sun quickly dries the leaves. The readiness of the dried leaf is determined in the following way: break the sheet into 2 parts; if you hear the crunch of the central core, then the sheet is not ready yet. On average, drying takes 1 light day (about 12 hours).

Fermentation

The next step will be fermentation, take the leaves and roll them in the palms until the leaf darkens. Transferring the leaves to enamelware a layer about 10 cm thick (you can put oppression on top), close the dishes with a linen cloth after wetting it and put the pot with Ivan tea in a warm place to wander. Attention! You need to make sure that the fabric does not dry out, if it dries, wet it. It takes 24 hours for the tea to ferment and acquire the aroma that we expect from it.

Drying

lay out on a baking sheet, after putting baking paper and stirring, dry in the oven at a temperature of 110 degrees for about 2 hours. All our tea is ready and you can enjoy a very tasty, fragrant and healthy drink.

Roots can be made into flour if dried and crushed first. The roots can be baked in a fire, boiled. The leaves make a delicious salad.

snyt

Saint Seraphim of Sarov ate this grass, he called it "snitka". It can be found in any forest, it loves moisture-rich soils (wetlands), places where there is shade. In the old days they said "To live to Snytya." That's how much this plant was valued. Snotweed cures many diseases. It is very rich in vitamin C and very nutritious. Shchi is cooked from Snyt, pies are baked, eaten in salads, etc.

Shepherd's bag

Shepherd's purse can be found in any garden as a weed, it is a very common cruciferous plant (like cabbage). Shepherd's bag (its fruits) can be used instead of mustard, they have a spicy taste and pleasant bitterness. From the leaves you can cook salads, add to soups, a good seasoning for meat

Sorrel sour

A plant familiar from childhood to everyone who grew up in the village. Sour sorrel makes very tasty cabbage soup. Can be added to salads. Every day, eating sorrel of any kind is not recommended because kidney stones may appear (Oxalic acid in large doses is harmful). Sorrel can be sour, bake pies, make salads, cook soups and cabbage soup.

Quinoa

Quinoa is a plant of the amaranth family, very common in Russia. Quinoa saved many people from starvation during the war. "Green cakes" were baked from the quinoa, mixed with flour, and cutlets were made. Quinoa tastes almost tasteless, but very nutritious.

protein 15%, carbohydrates 70%, fat 15%.

In 100 g of quinoa - 368 kcal, 14.12 g of protein, 64.16 g of carbohydrates and 6.07 g of fat.

Fresh quinoa can be added to omelettes, soups, main courses

Quinoa seeds are used to make various cereals. Quinoa has and medicinal properties. It is better to use green quinoa for food. Quinoa can cause allergies.

horse sorrel

Horse sorrel can be found in any meadow. Sorrel is a valuable medicinal plant. Leaves are eaten and added to salads and soups.

Surepka

Many people know about this plant and many have tasted it. Surepka is the taste of childhood, when they spent all their free time on the street, enjoyed this plant. You can only eat young stems after peeling them, the old colza turns into a "rope with many hairs." Very reminiscent of the taste of radish. Turnip can be added to soups, spice dishes with it, as a seasoning (because it has a pronounced slightly bitter-burning taste)

Ramson (bear onion)

Used in fresh.Distributed to Far East and many more where. Unfortunately, middle lane did not meet her.

Cuff

A plant from the Rosaceae family. Very often found on the slopes of ravines, in lowlands. Young leaves and young shoots are used as food. from the cuff you can cook soup, cabbage soup, cook salads from it

Woodlouse (Starworm)

Spring comes and the woodlice begins to climb out, or as it is also called "louse", stellate. The plant is extremely rich in vitamins. Salads are prepared from it, added to scrambled eggs, tonic drinks are prepared, eaten raw.

Plantain

This plant, of course, is familiar to everyone without exception. And it can be successfully used for food, it can be fried like cabbage, boiled, and even eaten raw, only there will be benefits).

red clover

Clover is a very nutritious plant that is used as food, clover heads are eaten, salads, vitamin drinks are made from the leaves. This plant has many medicinal properties.

In the following articles, we will talk about edible plant roots. Support the site, share information on social networks. Thanks

Edible forest plants

Here are a few common plants that are safe to eat if you are out in the wild for a long time:

1. Blackberry


Many wild berries are not safe to eat and it is best to stay away from them. But wild blackberries are 100% safe and easy to recognize. It has red branches, on which are long thorns, like a rose, green leaves, broad and serrated. Blackberries are easiest to find in the spring when their white flowers are in full bloom. It grows around bushes, and its flowers have five petals. Berries ripen around August - September.

2. Dandelions


Dandelions are most easily recognized when they display their bright yellow buds in spring. You can eat them raw or boil 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, West Asia and North America. Wild asparagus has a much thinner stem than the wild asparagus. grocery store. It is an excellent source of vitamin C, thiamine, potassium and vitamin B6. Eat asparagus raw or boil as if you were cooking it at home.

4. Elderberry




An 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, have serrated edges.
Elderberry is most easily recognized in the spring, when it bears clusters of white, umbrella-like 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 out of 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 the spring and look unusual, the berries ripen somewhere in late May early June.

6. Mulberry (mulberry)


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

7. Pine


There are over a hundred various breeds pines. It can be used not only as a food product, but also for medical purposes. Boil water and add some pine needles to make tea. Previously, 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 bright colors. orange flowers and foliage that grows straight out of the ground, without a stem. You can eat a flower bud before it opens by simply cooking it like a vegetable.

9. Walnuts


Wood walnut the most recognizable and highest 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 usually grow in clusters and ripen in autumn. Many interesting facts are known today about the benefits and harms of walnuts.

10. Acorns


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

11. Clover


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

12. Red clover



The flowers can be eaten raw or boiled in hot water like tea. You can also add green leaves and flowers to a salad.

13. Chicory


Everything can be eaten wild plant whole, with flowers.

14. Mother and stepmother




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

15. Budra ivy

Young leaves can be eaten raw or cooked. They have a slightly bitter taste and fragrant aroma perfect for salads. You can cook these leaves like spinach or add them to soups, stews, scrambled eggs. Tea is made from fresh or dried leaves. This wild plant known for being added to beer in the same way as hops for flavor and clarity.

16. Cattail


Known as lake bulrush, cattail belongs to a genus of plants commonly found near freshwater wetlands. Cattail was included in the diet of many Indian tribes. Most varieties of cattail are edible. You can boil or eat raw the rhizomes, or the plant itself.
The rhizome is usually underground. Make sure you 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 flower-bearing shoots of cattail can be broken off and eaten like a corncob. Cattail really looks like corn - it tastes the same.

17. Garlic 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. Flowers can be crushed and added to salads. The roots can be harvested in early spring and late autumn when there are no flower stalks. The roots of garlic cloves taste very spicy and look a bit like horseradish. Yummy! At the end of autumn, you can collect and eat seeds.

18. Mokrichnik


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

19. Field clover


Edible parts: flowers, leaves and seeds. Flowers are good to add to tea. In autumn, seeds can be collected and eaten immediately or after roasting, and they can also be used to make flour. 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 a tea. The flowers, leaves and roots can be dried and stored to be used later as a tea or seasoning to enhance flavor. Rubbing the fresh leaves on the skin is known to repel mosquitoes, and the plant itself will protect your garden from rabbits and deer.

21. Scottish Ligusticum


Use raw leaves in salads, sauces, soups, rice, or just mix with other herbs. Ligusticum has strong aroma, and it's better to use it as a condiment, like parsley, than to eat it without anything. The taste of ligusticum is better before flowering. It is sometimes called wild celery or parsley.

22. Plantain


This is another one of those plants that grows right on the edge of gardens and along roadsides, but it's also edible. Choose green wavy leaves. Pour boiling water over them and fry with a little oil and garlic just like you would with cabbage or any other hard greens.

23. Field garlic


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

24. Watercress


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

25. White gauze

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

26. Bone


Edible Parts: Whole plant, including roots. Leaves and roots can be harvested in summer before flowering, dried and stored for later use. Roots are harvested in autumn. Fresh flowers are used to make herbal tea.
This weed was originally called "Joe Pie" after the legendary Native American healer who used the plant's decoction to treat typhus in colonial America.
Local tribes used the purple vine as a healing tonic drink. It was used to treat constipation, and a strong tea from the root was used to wash wounds to prevent infection.

27. Amaranth


Edible parts: whole plant - leaves, roots, stems, seeds. Amaranth seeds are small, highly nutritious and easy to harvest. Seed grain is used to make flour for baking. Roasting the seeds can enhance the flavor. You can also germinate raw seeds and use them in salads, sandwiches, and more. Young leaves can be eaten raw or cooked like spinach. Fresh or dried amaranth leaves can be used to make tea.

28. Ivan tea


This plant is found mainly in the northern hemisphere. You can recognize Ivan Chai 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. In an adult plant, the leaves 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. Chernogolovka common


Young leaves and stems can be eaten raw in salads, the whole plant can be boiled and eaten like other edible greens. The aerial parts of the plant can be ground into a 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 to rinse the mouth, to treat sore throats, stomatitis and gum infections. Blackhead tea helps in the treatment of diarrhea and internal bleeding.

30. Shepherd's bag

Young leaves can be added raw to salads, used in soups, mixed with other herbs when cooking, or added to any dish where greens are needed. Although the leaves can be eaten throughout the summer, they have a spicy taste when mature, which may not appeal to every gourmet.

31. Neglected mallow (mallow unnoticed)

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

32. Oxalis two-column

Edible parts: flowers, leaves, root. The leaves can be eaten raw or cooked. A rather mild flavor with a sticky texture is quite suitable for a salad.
It is better to use young leaves, older ones can 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 harvest. Stems and flowers can be eaten raw. They make a nice addition to a salad. The fruit can also be eaten raw. Although the root is very small and difficult to extract, it tastes like chestnut when peeled and boiled.

33. Yarutka field


Yarutka field is a weed that can be found in most countries of the world. Its growth period is early spring until late winter. You can eat yarutka seeds and leaves raw or boiled. The only caveat: do not eat the plant if it grows in contaminated soil. Yarutka is a hyperaccumulator of minerals - this means that it absorbs any substances and all minerals around it. Rule of thumb: don't eat yarutka if it grows near a road or in a chemically polluted area.

34. Night violet


This plant is often mistaken for phlox. The phlox has five petals, while the night violet has only four. Flowers that 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 germinated seeds can also be added to such salads (for culinary purposes, the leaves should be harvested before flowering).
It is not one of the herbs commonly referred to as arugula that is used as a salad green.

35. Wild monarda (melissa)


Tea is brewed from the leaves, used as a seasoning, eaten raw or dried; the flowers are also edible. Wild Monarda tastes like oregano or peppermint. Its taste is reminiscent of citrus fruits, a mild mixture of lemon and orange. The red flowers have a minty scent. Wherever you use oregano, you can use Monarda flowers. Leaves and flower petals can also be used in fruit and regular salads. Monarda leaves taste the same 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 small young leaves are more tender. Add them to salads or cook like any other tender greens like spinach. Larger leaves can be used for stuffing 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. Maryin thistle


Thistle is most often in demand because of its medical properties protect and repair a damaged liver. But, in addition, most parts of the plant are edible and tasty. Until recently, it was not widely distributed in Europe. The leaves can be used as a base for green salads or sautéed 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 known for making tea, which can be consumed as a regular drink.
Contains vitamins B2, B5, B12, and vitamin D, choline, hesperidin, paraaminobenzoic acid, magnesium and sulfur, but mullein tea is primarily valued as effective remedy for the treatment of cough and lung disorders.

39. Common colza


As a rule, it grows in damp places such as river banks or along roads, and blooms from May to August. A wonderful salad is made from young greens. You can also use unopened florets and stew them like broccoli.

40. Little sorrel


It is a common weed in fields, meadows and woodlands. It grows well in acidic soil. Lesser 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 lemon flavor.

41. Field mustard (wild mustard


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

42. Common sorrel


You will find it in all parts of the world, species diversity especially rich South America. Mankind has been eating sour and has been using it for medicinal purposes for thousands of years. Indians chewed sour to relieve thirst, ate this plant to treat diseases of the oral cavity. The leaves are an excellent source of vitamin C. Oxalis roots can be boiled. They contain starch and taste like potatoes.
http://www.vedamost.info/2014/06/42.html
Edible wild plants at the end of June

Edible wild plants in the second half of July

For spring grasses

Http://avega.net/index.php/pitanie/3153-42-wild-plants-that-can-eat

Fresh herbs contain many vitamins and minerals. Some edible herbs can boost immunity and cleanse the body. To do this, many gardeners grow dill, sorrel, parsley in their backyards. Rich in fiber green onion and salads. Perhaps this is the whole list of greens that are planted in the garden for food. Diversify your diet can help edible wild herbs. Many of them are medicinal plants. In the people, useful wild edible herbs are called edible weeds.

Where the herbs grow

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

Edible wild herbs are widespread in the middle lane. Eatable plants can be found in a meadow or forest clearing. It is better to collect edible herbs away from the roads. The urban environment also adversely affects the properties of plants. The most useful properties of the plant are gaining 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, gain strength. They reach their greatest development in the height of summer - they bloom magnificently and set seeds. In autumn, fruiting occurs, they coarsen and gradually die off. Let us consider in more detail which herbs are edible.

Woodlouse

Otherwise, wood lice are called starfish. The plant reproduces quickly, and in wet summer it can spread to most beds. Vegetation continues for a long time: from May to October. The leaves contain more quantity vitamins of groups A, C and E. Woodlice have a high concentration of trace elements, iodine and potassium.

Mokritsa refers to medicinal plants. Doctors recommend using 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 gallstone and urolithiasis.

Housewives sprinkle salad, soup or second with finely chopped herbs. Due to its neutral taste, wood lice are suitable for most ready-made dishes.

Quinoa

The quinoa, like the wood lice, is usually classified as a weed and is actively combating 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 a number of contraindications: it is not recommended for gastritis, colitis and other diseases of the gastrointestinal tract.

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

Dandelion

At almost every step we meet wild, but delicious medicinal edible herbs. One such plant is the dandelion. It is a small 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, 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 dipped in salt water for 30 minutes. This little trick will help get rid of the bitter taste.

Nettle

Nettle is a whimsical edible herb in the garden. She prefers to settle in places with a good ecological situation. Vitamins A, B, C and carotene are found in leaves in in large numbers. Nettle is rich in phytoncides and tannins, there is a small amount of minerals, as well as salts of iron, magnesium and potassium.
Some gardeners consider nettles valuable plant, because its decoctions can lower blood sugar levels and relieve inflammation. Fresh is recommended to be eaten for liver diseases, arthritis, anemia and anemia.
Before cooking, nettle leaves are poured with boiling water for a couple of minutes. Finely chopped greens are added to salads, side dishes and omelettes. Due to the high protein content, it will be thick and satisfying.

burdock

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

IN Asian countries burdock is considered garden culture and is used in cooking. Widely used as a dressing for salads and soups. Young shoots and roots of the plant are popular. big leaves can also be eaten, but they are not so tasty.

have a high content essential oils, tannins and vitamins A and C. Thanks to this, burdock has found application 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 medicine cabinet. Sorrel is able to stop blood, relieve inflammation and improve appetite. The plant relieves pain and removes toxins from the body. For medicinal purposes, it is also used to treat beriberi, scurvy, and anemia.

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

Housewives love to make salads, they also use it as a filling for pies. in the Caucasus and Central Asia the plant has found wide application in the preparation of dough, soups and hot dishes.

Snotweed is a low grass with delicate green stems and lush leaves. One of the relatives of this species is celery. It will grow mainly in the forest in sunny glades and along the edges of the paths. The first shoots appear immediately after the snow melts. Only young leaves are suitable for collection, so it is better to go in search of goutweed in early spring.

Snyt contains several groups of vitamins, rich in manganese, boron and iron. Apply infusions from the upper part of the plant in the treatment of diseases of the kidneys and liver, with anemia and beriberi.

In cooking, it is used raw or boiled. It is not recommended to boil the gout 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 leaves to okroshka and salads, cook cabbage soup and cold drinks. And petioles are usually salted and pickled.

yarrow

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

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

In yarrow, young shoots, leaves and flowers are considered edible. However, it must be used with extreme caution. 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 along roadsides. They grow everywhere in the steppes and meadows, can be found in wastelands and on sandy soils. It is very easy to recognize the plantain: the leaves are collected in a rosette near the ground, and several flower stalks on top have a dense spikelet.

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

Lungwort (pulmonaria)

Lungwort - low perennial grass 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, and can also be found in bushes. For the development of young shoots, shady corners are needed; with an abundance of sunlight, it quickly dies.

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

Young shoots and leaves are used to prepare decoctions, with its help they 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 garden beds with garden greens. Useful edible herbs and plants can be found among weeds and wild plants. They can and should be used in order to stock up during the warm period. nutrients. Edible herbs and plants can support health and energy for a long time. So many in the wild useful herbs, which can be eaten, that it is impossible to list them. We examined the most common edible herbs (names and descriptions of plants).