Edible wild plants. free food

Finding food is the original form of travel. Even if the search area is only a couple of blocks of urban or suburban parkland, such an activity can appear as something primitive, something pre-linguistic, which lies in the immemorial times of early mankind.

I first started studying edible plants when I was seven or eight years old. For thirty years of his research, he came to a startling conclusion:

• no matter how harsh the conditions may seem, you can always find something to chew on, what you can get hold of if you know what and where to look.

• searching for wild food can give you the ability to see, feel, hear, and understand terrain details—such as directions and slopes—that you may not have noticed before.

My main criteria for selecting the following wild plants was their availability and growth right in urban and suburban areas. When collecting food, do not forget to correctly identify plants, for which use special guides and reference books, and do not eat more than you need. But basically, if you are not lost, then when looking for wild edible plants, just enjoy the walk.

Plantain is a good example of how "weeds" can often be full of edible parts that you might not even know.

Growing in the most unsightly areas, such as overgrown lawns, roadsides, and sometimes growing right out of pavement cracks, plantain is easily identified by its recognizable stems.

The outer leaves of psyllium are tough and need to be cooked so that they are not too bitter, while the inner shoots are tender and can be eaten raw.

Perhaps the most readily available of all edible plants, pine and most conifer needles can provide vitamin C that can be chewed or brewed into a tea. Young shoots (usually lighter green) are more tender and less bitter.

Master once told me that if you find yourself in a survival situation and find reeds, you will never go hungry.

It has a few edible parts that I've never tried but heard are delicious - like pollen that can be used as a substitute for flour.

And I tried cattail root, which can be cooked like potatoes. And it's really delicious.

Acorns are edible and highly nutritious, however they need to be pre-treated (leached) before cooking to remove the tannic acid that makes acorns bitter.

For leaching, you need to boil them for 15 minutes, thus softening the shell. After cooling, cut them in half and scoop out the pulp. Collect this pulp in a saucepan, fill with water, salt, and cook again for 10 minutes. Drain the water, and boil again, repeating the process 1-2 times. As a result, you will be left with the sweet pulp of an acorn. Salt to taste.

Sumac is a bushy tree with spirally arranged pinnate leaves.

Remember that there is a poison sumac that is best to stay away from, but it is easy to distinguish by the white fruits instead of the red ones of the common sumac.

We made delicious lemonade from sumac fruits: boil water, add fruits, let it brew and cool, then strain through cheesecloth. Then add sugar and ice.

Junipers are small coniferous trees and shrubs. There are dozens of its species found all over the world in their native habitat, and it is also used as ornamental plant. Juniper needles range from soft to hard and prickly.

The berries become green to green-gray when ripe, eventually ripening to a deep blue color. Being more of a spice than a real food, juniper berries can be chewed while spitting out the seeds.

Their medicinal properties are still being studied by science as a medicine for the treatment of diabetes.

wild mint

There are dozens of species of the genus Mentha that are found all over the world. The definition of mint is a good introduction to the study of plant structure, as all types of mint have a well-defined square stem (as opposed to the usual round) stem.

Take, brew, and get a wonderful fragrant tea.

wild bow

Wild onions are easy to identify by their smell and hollow, rounded stems (similar to regular onions). Look for it in fields and grassy areas.

Hare cabbage is sometimes confused with sorrel. Both plants have three leaves, but the leaves of rabbit cabbage are heart-shaped, not rounded. Bunny cabbage leaves are edible, have a pleasant tart taste, and are rich in vitamin C. Eat in moderation.

Dandelions can be found everywhere. can be used for cooking. Added directly to salads.

Ivan Chai is a beautiful purple flower with a tall stalk whose seed pods are delicious, especially young ones that have not yet opened (located at the top of the flower pictured here) and have a subtle honey aroma. The young shoots are also edible.

I found fennel or wild dill everywhere I went. Take a pinch of the sprouts and smell it, if it instantly smells like licorice, it's fennel. The shoots can be chewed raw and the seeds can be harvested and used as a spice.

Clover also grows almost everywhere. All parts of the plant - flowers, stems, seeds and leaves - are edible. As with most green plants, young shoots are the most tender and palatable.

Back in the 18th century, about 700 leafy vegetables alone were known, read - edible herbs and flowers. Modern people are concerned to find and use wild herbs and flowers as an edible supplement because of their undoubted usefulness. 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 cultivated in greenhouses as a salad plant. In Russian cuisine, salads made from fresh herbs were not known until about the era of Catherine II, and even after that they were served only in the homes of the nobility. The bitterness of the leaves is the main value of dandelion as a medicinal plant. All bitterness increases liver activity, improves digestion and metabolism. In order for dandelion to be safely eaten, there are several ways. The easiest is to pour boiling water over the leaves, but at the same time we get completely lethargic soft leaves, not a particularly pleasant consistency. The second way: chopped leaves are poured with salt water (1 tablespoon per liter) and left to soak for 10-15 minutes, while it is better to try them from time to time so as not to completely lose all the bitterness. The light bitterness of dandelions gives the salad a special piquancy. And the third, most time-consuming method is bleaching. To do this, the dandelion is deprived of light for several days - they are covered with a black film, a cardboard box, or at least a tin can. Arriving at the cottage in a week, you will get 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 content of ascorbic acid.

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

Levkoy

The leaves of the evening are very good in the salad - perennial levkoy, which blooms with pinkish-purple flowers in June-July. They are spicy, taste like mustard and go well with any other greens. This plant is very common in our flower beds, but it never occurs to anyone that it is edible. Meanwhile, from under the snow, the bushes of the evening come out with green leaves.

Bluebells The leaves of most bluebells are edible and can not only be eaten raw, but also cooked from them. delicious salad. Rapunzel-shaped bell is especially suitable for this - a pretty perennial that easily turns into an annoying weed. This type of bluebell has creeping underground shoots and large branching roots, similar in shape to a carrot. These roots are also edible and even tasty, so when fighting bluebells, do not throw them in 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 is obtained from the well-known daylily, especially the one that blooms in autumn. 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 not at all spicy.

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

snyt

Pay attention to the most common weed in our gardens, with which more than one generation of summer residents have been fighting - snot, one of the popular names of which is "food-grass". This ancient food plant of our ancestors is mentioned in Dahl's dictionary: "If there were a cow parsnip and sleepy, we would be alive." Snyt is a very tasty plant whose young leaves are edible. In order for them not to cause gas formation in the intestines, they must be scalded or subjected to any heat treatment.

Shchi from goutweed is much tastier than nettle. The taste of gout is reminiscent of carrots and parsley at the same time. Quite old leaves can be put into the broth as a spice and thrown away after cooking, and various dishes can be prepared from young ones: scrambled eggs, stew, fillings for pies, salads. When gout begins 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? Shchi is prepared from it, added to salads and stuffing for pies is prepared. However, be careful: nettle appears on thawed patches, especially "sweaty ones", long before the complete end of snowmelt. It grows rapidly and after 10 - 12 days becomes "old" and of little use for food.

wild bow

Wild onions appear about a week later than nettles and grow on hillsides, along river banks, on sparse grasses on stony soils. Its leaves are similar to the leaves of ordinary cultivated onions, but thinner, tougher, it is noticeably less juicy. Wild onions are used for salads, as well as wild garlic. In addition, it can serve as a seasoning for soups, borscht, fish soup, as well as ordinary onions. It is not harvested for the future - I found it, tore off a bunch for salad.

Ramson - wild garlic

It appears already along the thawed patches and the first wild garlic should be looked for on the southern slopes in sparse aspen forests growing on the site of dark coniferous plantations, along forest glades. It appears earlier in places where warm groundwater exits. On sale most often there are bunches with cut leaves and torn flowers.

Kislichka This delicate small plant, whose leaves are similar to clover leaves, can be used as a sorrel. It grows under the canopy of dark coniferous plantations and is very plentiful. However, due to the small size, the collection of sour is laborious. It is not as acidic as sorrel and therefore suitable for salads. To such salads, as an additive, you can use starfish-louse - a common weed that grows in well-moistened open fertile areas.

Sorrel

Used for food different types sorrel (ordinary, pyramidal, curly, passerine). Leaves and young shoots are mainly used in cooking green cabbage soup, which is prepared according to the same recipe as fresh cabbage soup. After the chopped leaves boil once, the cabbage soup is ready. They are served with hard boiled eggs 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. Up to 50% of peeled hogweed stalks (bundles) can be added. Sorrel can be preserved by hot processing and salted. Due to the presence of acid, there is no danger of anaerobic fermentation in this case.

bracken fern

The young shoots of the fern are eaten. Two or three decades ago, no one collected fern 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, bracken fern began to be harvested in our country, first for export, and then for our own consumption. Gradually, the Russians, primarily the inhabitants of Siberia and the Far East, tasted this gift of the forest, and now the fern is considered a delicacy product, along with champignons, olives and asparagus. The fern harvesting season is short - about 2-3 weeks. It starts, depending on the region, at the end of the first or second decade of May, and approximately coincides with the collection of wild garlic.

Asparagus (Asparagus) On sunny sandy slopes, on dry manes and hills, white-greenish and juicy large shoots of asparagus appear in spring at the time of flowering of bird cherry - excellent spring food rich in vitamins and other valuable substances. This plant was introduced into the culture by the ancient Romans, who highly appreciated its qualities. In our country, wild asparagus is found in the European part, in the Caucasus and in Western Siberia, where it grows in meadows, among shrubs. Probably everyone has seen adult asparagus - herringbone twigs 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, whitish at first, then darkening and becoming brown-greenish, sometimes with a purple tint. Young shoots of asparagus are eaten boiled, used either as a main dish or as a side dish.

Yarutka

Yarutka can be found without much difficulty in the nearest digging area, abandoned arable land or by 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 used to be called cruciferous. Young shoots are used in salad.

Shepherd's bag

The shepherd's purse, like the colza, rises early in the 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 to catch the eye in the fields, garden beds and other areas dug up in August-September are bright green, shiny rosettes of colza leaves. Their taste resembles mustard, slightly burning, so it is better to mix it in a salad with other early plants. This bitterness disappears during cooking, so colza is also used instead of cabbage in soup or as a side dish for meat, but in this case it is cooked for a very short time, otherwise colza loses its taste.

Caraway

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

Leningrad, "Hydrometeoizdat", 1991

"Our food should be a healing agent, and our healing agents should be food," the great Hippocrates taught. Following this thesis, the author of the book, Doctor of Agricultural Sciences G. Z. Berson, popularly talks about the use in everyday life of wild herbaceous and tree-shrub plants common in the north-west of the USSR as therapeutic agents and non-traditional food products. The book gives recommendations for making 60 dosage forms at home, provides about 70 culinary recipes from 33 well-known plants.

Designed for a wide range of readers, it can be useful to a large tribe of amateur gardeners and tourists, as well as participants in various expeditions and search parties.

Introduction
The use of wild plants for medicinal purposes
The use of wild plants in cooking
herbaceous plants
- Calamus marsh, or calamus root
- Siberian hogweed
- Highlander bird, or knotweed
- Angelica medicinal, or angelica
- hare sour
- Fireweed narrow-leaved, or Ivan-tea (Koporsky tea)
- Red clover
- Stinging nettle
- Burnet officinalis
- Potentilla goose, or goose foot
- Quinoa and gauze
- Big burdock
- medicinal lungwort
- Mokrichnik, or medium chickweed
- Stonecrop purple, or hare cabbage
- Dandelion officinalis
- Shepherd's Bag
- Common tansy, or field ash
- Large plantain
- Wormwood, or Chernobyl
- Lesser duckweed, or frog sack
- prickly tartar
- Common yarrow
- Horsetail
- Icelandic cetraria, or Icelandic moss
- Yarutka field
- White lamb, or deaf nettle
Tree and shrub plants
- Black elderberry
- common heather
- Common yernik, or shiksha (crowberry)
- Common juniper
- Rowan ordinary
- Forest pine
Appendix. Production of dosage forms of wild plants and features of their administration
Bibliography

Introduction

According to the new nutritional standards recommended by the Institute of Nutrition of the Academy of Medical Sciences of the USSR in 1988, 60-75% of the diet should be plant components. Every day, especially in winter, an adult needs to consume at least 330 g of potatoes, 400 g of other vegetables (including gourds), 260 g of fresh fruits and berries. If the diet lacks vegetables, fruits and berries, then this leads to a deterioration in well-being, a decrease in efficiency, the appearance of various diseases and a reduction in life expectancy. In order to somehow eliminate or at least reduce the shortage of plant foods, you should pay attention to edible wild plants.

Since ancient times, people have been eating mushrooms, wild berries and fruits, nuts and wild vegetables - sorrel, wild garlic, cumin, chicory, tarragon. For the diet of Siberians, for example, these gifts of nature are traditional. Significant (V. L. Cherepnin, for example, describes 157 species of edible plants), but so far we have little use of the arsenal of non-traditional food wild plants, which, according to economic characteristics, can be attributed to vegetables, grains, oilseeds, and fruit and berry plants.
During the siege of Leningrad, 40 types of wild plants were eaten, and 35 of them were used as vegetables - alone or in combination with traditional food. It was recognized that, in terms of nutritional value, wild edible plants not only are they not inferior to those cultivated, but often surpass them. For example, in the nettle deaf ascorbic acid sometimes contains 8 times more than in the "northern lemon" - kohlrabi, in terms of carotene content, stinging nettle is 1.5 times higher than parsley, and in terms of protein content, quinoa leaves are equivalent to spinach. Moreover, most edible wild plants have a high medicinal activity, have a wide spectrum of action and have long been used in traditional medicine, and currently in modern herbal medicine.
The list of wild plants from which you can cook a variety of dishes is very large. For salads, nettle, dandelion, plantain, knotweed, goose cinquefoil, burdock, quinoa, mosquito, lungwort, cow parsnip, angelica and many other useful plants are used. Nettle, dandelion, plantain, knotweed, goose cinquefoil, burdock, field horsetail, quinoa, primrose, wood louse, fireweed, lungwort, cow parsnip, angelica, etc. are added to soups, borscht, okroshka, etc. In sauces and seasonings for second courses add tansy, mokrichnik, angelica, hogweed, fireweed, primrose, wormwood, horsetail, knotweed, plantain, dandelion, burdock, goose cinquefoil, nettle. For the preparation of drinks (tea, juices, decoctions, kvass, etc.), fireweed, burdock, knotweed, plantain, dandelion, calamus, tansy, wormwood, etc. are recommended.
For the preparation of delicious dessert dishes, mankind has long been using the healing fruits and berries of wild tree and shrub plants familiar to us since childhood: lingonberries, blueberries, honeysuckle, viburnum, cranberries, raspberries, cloudberries, currants, bird cherry, blueberries, rose hips. But few people know that no less healthy and tasty dishes can be prepared from such plants, unusual in this respect for our perception, as black elderberry, heather, dwarf birch, juniper and even ... pine.
Naturally, not all edible wild plants are given in this book. We limited ourselves to describing only those that are often found in the northwestern and northern regions of the USSR and can be used for medicinal purposes. Edible wild plants, information about the healing properties of which are not available in popular literature, for example, the tuberous plant, the broad-leaved cattail, the common arrowhead, the umbrella susak, the common reed, as well as the forest kupyr and common goatweed (the healing properties of both of these umbrella plants are known, but they can be harvested confused with poisonous hemlock and hemlock), we did not consider.

The use of wild plants for medicinal purposes

The collection of medicinal wild plants usually begins in early spring and continues until late autumn. As a rule, leaves and stems are harvested before flowering or during flowering, flowers - at the beginning of blooming, seeds - when ripe, roots and rhizomes - in the first year of the plant's life in autumn or in the second year in early spring, before awakening dormant buds. medicinal plants harvested in clear, dry weather, as the raw material dries for a long time, quickly becomes moldy and loses a large amount of nutrients. They are collected only in ecologically clean areas, at a distance of at least 300 m from highways, best of all in the forest or on the edge of the forest, on sunny slopes. When collecting medicinal herbs, large specimens are preferred, and the best of them are left untouched so that seeding can occur. All parts of the plant are washed well, the rhizomes and roots are crushed and laid out in a thin layer on clean paper, large leaves are separated from the stems and spread in a single sheet. Harvested plants can be hung to dry by tying them in bunches. In both cases, dark, well-ventilated rooms are used for drying. You can also dry the plants in the oven at a temperature of 45-50 ° C. The components of the collection, including seeds, must be well mixed. Dried raw materials are stored in bags made of dense fabric or paper. As a rule, the maximum storage period is two years.
Before use, dried plants are pounded in a mortar in such a way that the particle size of crushed grass and leaves is 2-3 mm, roots and rhizomes - 5-6 mm. The flowers are usually not crushed.
Only familiar plants should be used for medicinal purposes, while strictly observing the dosage and recommendations for the preparation of dosage forms.
The main forms of medicines used at home are decoctions, infusions and decoctions.
To prepare decoctions, raw materials are poured with cold or boiling water and, after the liquid boils over low heat (or better, in a water bath), they boil for a certain time. Then boiled water is added to the resulting broth, bringing the volume to the original, since concentrated broths are poorly absorbed by the body.
To prepare infusions, raw materials are poured with boiling water or cold water and infused. When the herb is poured with cold water, a longer period is required for infusion.
To prepare decoctions, the raw materials are poured with boiling water, brought to a boil, boiled in a water bath for a short time, and then insisted.
In the manufacture of dosage forms, metal utensils should not be used. Water must be taken distilled or, in extreme cases, filtered with the help of "Spring". If you need a long hot infusion, it is convenient to do this in a thermos. When preparing decoctions, half the dose of the herb can be boiled in dry red wine, and the other half in water, and then combined.
A significant part of the diseases are chronic diseases that require continuous treatment. Since long-term use of pharmacological agents leads to allergic and nervous diseases, the occurrence of ulcers of the mucous membranes of the stomach and intestines, metabolic disorders and other "drug diseases", it is the mild non-toxic complex herbal preparations that are most suitable for maintenance therapy between courses of primary treatment, mainly those indicated above forms. At the same time, the duration of taking a particular drug plant origin, should not exceed 1.5 months, since the body gets used to it, and after this period it is necessary to switch to a herbal remedy that is adequate in its therapeutic effect. Re-use is allowed after six months.
Often, compositions of 2-4 plants are recommended for medicinal use. In this case, when selecting a mixture of two components, each of them is taken in a dose of 1/2 portion required to make a drug from one plant, when selecting a mixture of three components - 1/3, etc. The spectrum of action of mixtures is wider than the spectrum of action of drugs made from any one plant, and the period of getting used to them is longer. However, with too complex recipes, herbs can inactivate each other, losing their healing properties. On the second - fourth day of taking herbal medicines, an exacerbation of the disease may occur. In this case, it is necessary to reduce the dosage for several days, and then return to the previous one.
The control period of treatment is usually about three weeks, after which it becomes clear whether this herbal remedy is suitable for you or whether it should be replaced with a similar one.

The use of wild plants in cooking

The collection of wild plants for use in food begins in early spring, when the human body's need for vitamins is especially acute, and fresh vegetables are practically absent. Edible plants should be collected, if possible, before they begin to bloom, because later the tender young shoots and leaves coarsen, lose their nutritional value and are suitable only for drying and fermentation. The collection is carried out in good weather, in the afternoon, when the leaves of the plant dry out from the dew and replenish the nutrient reserves used up at night. Green shoots and leaves are carefully cut with a knife or scissors so as not to damage the root system.
Collect only those plants that you know well. Adhere to the rule that is mandatory when picking mushrooms: NOT SURE - DO NOT COLLECT! In adverse environmental conditions, plants become unsuitable for food, so they cannot be collected in landfills, in places where sewage accumulates, along roads, near cities and industrial enterprises.
The collected green parts of plants are cleaned of litter and those on them. small insects and thoroughly washed from earth and dust. Green salads should be prepared on the day of collection, in extreme cases - after no more than two days of storage in a plastic bag on the bottom shelf of the refrigerator. Before cooking, the greens should be washed in cold water, changing it 2-3 times. It is necessary to grind greens quickly in order to reduce the contact time of cellular tissues with air, as a result of which vitamin C is destroyed. After chopping greens, vinegar or citric acid should be added to it - they contribute to the hydrolysis of fiber, swelling of protein components and protect vitamin C from destruction.
When preparing salads, chopped plants are flavored with seasonings. 1 teaspoon of salt, 1-3 tablespoons of vinegar, 1 tablespoon of vegetable oil, 1-3 tablespoons of kefir or yogurt, 1 teaspoon of sugar, 1/4 teaspoon of mustard, ground black pepper are usually added to 100 g of greens. taste. You should not season with pepper or mustard bitter plants (shepherd's purse, medicinal dandelion, field yaruka, etc.), as this will increase bitterness. Plants with a sweetish taste (white ash, Siberian hogweed, purple stonecrop, etc.) become tastier when hot spices are added. Salads can be prepared from one type of plant or by mixing several types. Good mixtures are obtained by combining fragrant herbs with odorless ones, tasteless ones with good taste, sour ones with slightly acidic ones, bitter ones with insipid ones.
Chopped greens with the addition of vinegar, salt and pepper can be used for sandwiches, serving them before breakfast, lunch or dinner.
Boiled greens of edible plants can be used to make borscht, green soups, botvinia, and the principle of combining different plants remains the same as for salad. The crushed leaves are immersed in a boiling broth just before the dish is ready, and the stems and leaf petioles - 5 minutes earlier. Ready-made flour and cereal soups are seasoned with fresh chopped herbs immediately before serving.
From overgrown plants that are unsuitable for fresh consumption, puree is made (roughened fresh parts of plants are subjected to long-term cooking and then passed through a meat grinder) and used as a semi-finished product for making soups, cabbage soup, cereals, cutlets, etc. For cooking porridge in mashed potatoes add a small amount of broth, bring to a boil, season with salt, butter and flour, salt and flour are put in the cutlets to make cutlets, and then fried in a heated frying pan. The greens of fleshy plants (Siberian hogweed, large burdock, angelica officinalis) are good stewed.
Drying, pickling and pickling are used to harvest greens for the future, and for these purposes coarsened plants are often taken, unsuitable for fresh consumption. When drying herbs in an oven at a temperature of 80-110 ° C for 25-50 minutes, vitamin C is preserved by 70%, and bitterness is partially destroyed. As a result of the subsequent processing of dried herbs, that is, grinding it into powder, the properties of fiber change, it increases its digestibility by the small intestine by 2-3 times, as well as the prevention of fermentation processes and the formation of biogenic amines in the large intestine.
Herb powders, like fresh herbs, are used in the manufacture of mashed potatoes, sauces, soups, as well as muffins, cakes, cakes and puddings (the mass of the powder should be 25-40% of the mass of cereals and flour). In the form of powders, even greens containing a large amount of fiber are well absorbed by sick people. Powders should be stored in glass jars with ground stoppers.
Dishes from pickled (or salted) herbs are prepared in the same way as from fresh ones. Greens that are too spicy to taste are washed in water before use. Pickled greens are used without processing as a condiment.

HERBAL PLANTS

AIR MARGIN, or AIR ROOT
(Acorus calamus L.)
A perennial plant from the aroid family up to 120 cm high with a trihedral stem, long xiphoid leaves and a thick, horseradish-like rhizome. The inflorescence is a yellowish-green cob up to 8 cm long, slightly deviated from the stem. Blooms in early summer, does not form seeds. Reproduces vegetatively.
Grows along muddy shores, in a strip of shallow water, creeks and oxbows, often forming large thickets. The northern border of the range runs along 60 ° N. sh.
During the conquests of the Golden Horde, Tatar-Mongol horsemen used calamus to determine the quality of water, believing that where this plant takes root and grows well, it is drinkable.
For medicinal purposes and in cooking, mainly rhizomes are used, sometimes the lower white part of the leaves is eaten fresh. In Czechoslovakia, ground calamus is used as a seasoning instead of pepper.
Calamus rhizomes are harvested in autumn, when the water level in reservoirs decreases and they can be easily removed with a pitchfork or a shovel. The yield of fresh rhizomes from 1 m2 of the reservoir is 1.2 kg.
The rhizomes contain starch, gum, tannins, bitter glycoside acorin, essential oil, camphor, etc.
For medicinal purposes, mainly decoctions and infusions are used. They are useful in the treatment of kidney stones, regulate the activity of the gastrointestinal tract, improve vision (1) * ( Here and below, the numbers indicate the numbers of dosage forms of wild plants, information about the preparation of which, as well as the features of their administration, are given in the Appendix.). They have antimicrobial activity (2). Used to strengthen and grow hair (3). Along with decoctions and infusions, you can use tincture with 40% alcohol in a ratio of 1:5. Calamus tea stimulates appetite, reduces heartburn and improves gallbladder activity.
The use of calamus in cooking is similar to the use of rhubarb.

Culinary use**
(When selecting recipes, materials from the Department of Food Hygiene of the Perm Medical Institute were used. in-ta, manuals written during the days of the siege of Leningrad, tips for ancient cuisine and expeditionary notes of the author)
Calamus compote with apples. Boil apples (300 g fresh or 100 g dry) until tender in 1 liter of water, add calamus roots (2 tablespoons dry or 1 cup fresh), bring to a boil, let stand for 5-10 minutes. After that, put granulated sugar (6 tablespoons) and bring to a boil again. You can put the roots in a gauze bag, which should be removed when serving compote on the table.
Calamus jam. Pour dry calamus roots (1 cup) into boiling thin sugar syrup (3 l), cook for 5-10 minutes, then add 3 cups of apples (or plums, cherry plum, quince), cut into slices, and cook until tender.
Candied Calamus Roots. Place fresh roots (pieces 2-3 cm long, split into four parts) into thick sugar syrup, bring to a boil, cook for 5-10 minutes. Remove from syrup, lay out to dry on clean gauze or a wooden cutting board. After the syrup on the roots dries and hardens, put them in glass jars. Serve with tea.

Siberian hogweed
(Heracleum sibiricum L.)
Large, up to 2 m high, biennial herbaceous plant from the umbrella family. The pubescent hollow stem looks like a finely ribbed tube, branched in the upper part. Basal thrice pinnate leaves are large (up to 90 cm long and up to 80 cm wide), on long (up to 100 cm) petioles. Multiple yellowish-green flowers with petals up to 1 cm bisexual, collected in large multi-beam inflorescences - umbrellas. Blooms in mid-summer. In the first year of life, it forms a powerful rosette of large leaves, and in the second year it gives a tall stem, bears fruit and dies.
Grows in sparse forests, forest clearings, shrubs, meadows. The northern border of the range reaches 70 ° N. sh.
Hogweed contains up to 10% sugar, up to 27% protein, up to 16% fiber, as well as vitamin C, carotene, tannins, essential oil, glutamine, coumarin compounds, etc.
It is recommended for digestive disorders, as an antispasmodic for diarrhea, dysentery, catarrh of the stomach and intestines, to increase appetite and skin diseases(4). It can be used as a medicinal product in salads, borscht and other dishes as a sedative.
In Siberian folk medicine, the roots and seeds of hogweed are used as a choleretic agent, for kidney disease, various inflammatory and purulent processes, and gallstone disease. A decoction of the roots is recommended for epilepsy.
When fresh, petioles and young stems of the plant without skin are used for food, as well as leaves (the decoction prepared from them has a mushroom taste and is used for soups). When harvesting plants for the future, the leaf petioles are peeled and pickled, and in winter they are used as a side dish.

Culinary use
Salad of hogweed leaves. Chop the leaves (100 g) boiled for 3-5 minutes, mix with finely chopped green onions (50 g), put on slices of boiled potatoes (100 g), season vegetable oil(10-15 g) and spices.
Salad of stalks and petioles of hogweed. Peel young leaves and petioles (200 g), chop, add finely chopped green or onion (50 g) and grated horseradish (20 g), salt and mix. Season with spices, vinegar and sour cream (20 g).
Shchi green with hogweed leaves. In boiling water or broth (0.35 l), put finely chopped potatoes (100 g), after 15 minutes, browned onions (40 g), chopped hogweed leaves (100 g) and parsley (30 g) and cook for another 10 minutes . Add salt, pepper, bay leaf (to taste) and margarine (20 g). When serving, season with egg (1/2 piece) and sour cream (20 g).
Hogweed soup. Boil potatoes (50 g) and carrots (10 g) in water or broth (2 cups), add chopped hogweed leaves (100 g) and sorrel (25 g), boil for 2-5 minutes, then season with fried onions, fats and spices .
soup dressing. Pass the leaves of young plants through a meat grinder, pickle (200 g of salt per 1 kg of mass) and place in glass jars. Use to add to soups, cabbage soup and side dishes for meat, fish and vegetable dishes.
Hogweed and celery powder. Mix three parts powder from dried hogweed leaves with one part powder from celery leaves. Use to season soups and prepare complex sauces.
Roasted hogweed stalks. Peel the stems (200 g), cut them into 2-3 cm pieces, boil in salted water (0.4 l), drain in a colander, sprinkle with breadcrumbs (20 g) and fry on margarine (20 g).
Candied hogweed stalks. Peel the stems (1 kg) from the skin, cut into 1-3 cm pieces and cook for 10 minutes in thick sugar syrup (2 cups of sand in 2 cups of water). Remove from syrup and dry at room temperature. Serve with tea.

Highlander bird, or knotweed
(Polygonum aviculare L.)
An annual plant from the buckwheat family, 10-50 cm high, with ascending branched stems and small, 1-4 cm long, elliptical leaves. Stem nodes are covered with light membranous funnels. The flowers are small, collected 2-5 in the axils of the leaves. Blooms all summer. During the growing season, one plant produces up to 5 thousand seeds.
Grows in meadows, shrubs, forest glades, swamps, shallows and sands, along roads, in vegetable gardens, especially well in irrigated areas. It infests field and vegetable crops. The northern border of the range goes far beyond the Arctic Circle.
Fresh knotweed grass contains a large amount of protein (4.4%), nitrogen-free extractives (11%), fiber (5.3%). In addition, it contains a significant amount of carotene, vitamin K, flavonoids, glycosides and trace elements. In terms of vitamin C content, it surpasses kohlrabi. It is not surprising that this plant has found wide application in therapy.
It has a tonic effect, is used to treat kidney stones, as a diuretic, regulates the activity of the gastrointestinal tract, improves blood clotting, is useful for uterine atony (5) and for strengthening hair (externally). It is taken for hypertension, as an anthelmintic and sedative (6).
Young stems and leaves of knotweed are used to make salads and soups, and the leaves are also dried for the winter.

Culinary use
knotweed salad. Washed and chopped young leaves (50 g) and green onion(50 g) mix with chopped boiled egg (1 piece). Salt to taste, sprinkle with dill and season with sour cream (20 g).
knotweed soup. Sliced ​​potatoes (100 g) boil in water or broth (0.35 l) for 15-20 minutes, add chopped knotweed (100 g), browned onions (50 g), carrots (10 g), fats (5 g ) and salt (to taste).
Knotweed caviar. Cook washed greens (100 g) and carrots (10 g) until half cooked, then pass through a meat grinder, add browned onions (10 g) and simmer until tender. After cooling, sprinkle with dill (5 g) and season with vegetable oil (5 g), vinegar (5 g) and mustard (1 g).
Knotweed and nettle puree. Washed leaves of knotweed and nettle, taken in equal amounts, grind in a meat grinder and salt to taste. Use for dressing soups (2 tablespoons per serving), as a seasoning for second meat and fish dishes, as well as in salads (1-2 tablespoons per serving).
Knotweed and garlic puree. Knotweed greens (200 g) and garlic (50 g) chop in a meat grinder, salt (to taste) and mix. Add pepper and season with vinegar.

Angelica officinalis, or angelica
(Angelica officinalis L.)
Biennial large, up to 3 m high, pleasantly smelling plant from the umbrella family with a hollow stem and a thick radish-like rhizome containing milky juice.
At first glance, it can be confused with Siberian hogweed, but, unlike hogweed, angelica has a smooth, reddish bottom, and a slightly purple stem and large spherical inflorescences on top. Blooms in summer. In the first year of life, it forms a powerful rosette of large leaves, and in the second year it gives a tall stem, bears fruit and dies.
It grows along the banks of rivers, in damp logs, along the edges of moist forests, sometimes in swampy areas.
The companion of angelica officinalis is the forest angelica, which is very similar to it. The stem of this plant reaches a height of 2 m and does not have a reddish, like that of Angelica officinalis, but a bluish bloom, the inflorescences are not yellowish-green, but white-pink, the leaf petioles are not round, but trihedral. In addition, angelica root has a slight unpleasant odor.
Angelica officinalis leaves in the budding phase are distinguished by a high content of protein, fat and fiber. Essential oil, organic acids, tannic, aromatic and many other biologically active substances were found in this plant, and there are much more of them in the roots. Angelica forest contains less aromatic substances, and more protein.
For therapeutic purposes, angelica officinalis rhizomes and roots are used, which are harvested in the fall and the first year of plant development (use in combination with angelica forest is allowed).
Angelica roots have an analgesic and antispasmodic effect, are prescribed for flatulence and to tone the stomach in case of indigestion and hyperacidity, are used as an expectorant in diseases of the respiratory organs and a means to stimulate bile secretion, act as a diuretic (7). Recommended for baths in hysteria, mild nervous excitement. Used in the form of an alcohol tincture (1:10) for rubbing with rheumatism.
In cooking, Angelica officinalis is mainly used as a spice. More juicy angelica forest can also be used for salads and soups.

Culinary use
Apple jam with angelica officinalis. Washed and chopped angelica roots (300 g) boil in 70% sugar syrup (3 l) for 30 minutes. After that, add small, the size of a chicken yolk, apples (3 kg) along with the stalks and cook until tender.
Tea with angelica officinalis. Grind the washed angelica roots, dry at room temperature. Use for brewing tea mixed with other herbs (fireweed, St. John's wort, etc.) in equal parts.
Angelica Root Powder. Dry the washed roots first at room temperature, and then in the oven, grind into powder and sift. Add to dough, sauces, sprinkle on meat when frying.
Angelica salad. Young shoots of angelica forest, peeled (60 g), apples (40 g) and celery roots (40 g) cut into thin strips, mix and season with mayonnaise (20 g), vinegar, pepper and salt (to taste). Sprinkle dill on top.
Borscht from angelica forest. In boiling meat broth or water (0.4 l), put chopped cabbage (50 g) and cook until half cooked, then add stewed beets (60 g), chopped with shavings, peeled young shoots of angelica (100 g), sautéed carrots ( 40 g), onion (40 g), parsley (10 g) and tomato puree (30 g), bring to a boil and cook for 15 minutes. Season with fat (10 g), salt (to taste), granulated sugar (5 g) and bring to a boil again. When serving, add sour cream (90 g).
Fried angelica flower buds. Boil unblown flower buds (100 g) in salted water, roll each of them in breadcrumbs and fry in oil. Serve as an independent dish and side dish for meat.
Candied angelica. Unblown flower buds and young shoots, freed from the skin, dip into hot thick (70-80%) sugar syrup. Cook for 10-20 minutes. After removing from the syrup, dry at room temperature.
Angelica forest in milk. Young shoots (200 g) to clear from. skins, cut into 2-3 cm pieces and boil in milk (0.2 l) for 10-15 minutes. Serve hot.

HARE OXIL
(Oxalis acetosella L.)
Herbaceous perennial from the oxalis family up to 10 cm high with thin stems and a creeping rhizome. Leaves with long cuttings, tripartite, like a clover. At night, in rainy weather and in the heat, they fold and fall down, and straighten out early in the morning. Flowers solitary, white with pink veins, the size of a leaf.
Grows in the shade of trees in spruce-fir and mixed forests, along the banks of forest streams, sometimes forms a continuous carpet. The northern border of the range reaches 64 ° N. sh.
Oxalis leaves contain a large amount of oxalic acid, oxalates, rutin and vitamin C. The mass of one plant is approximately 0.3 g.
When grazing livestock in places where oxalis grows abundantly, poisoning of animals is observed. Their milk curdles easily, and the butter from such milk does not churn well.
Oxygen is recommended for diseases of the liver and kidneys, indigestion (normalizes the acidity of gastric juice), jaundice, scurvy, and also for the removal of worms. Oxygen juice is taken for atherosclerosis and precancerous condition of the stomach. For medicinal purposes, flowers and leaves of fresh plants are used.
Tea and drinks are prepared from the herb, leaves are used in salads and soups, like sorrel. This plant can be harvested throughout the summer and even in winter from under the snow, under which it retains its beneficial properties and color. Long-term use of sour because of the presence of oxalates in it is not recommended.

Culinary use
Refreshing sour drink. Grind the greens (200 g), pour it with cold boiled water (1 l) and leave for 2 hours.
Shchi green with sour. Put chopped potatoes (150 g) into boiling water, after 15 minutes add browned onions (100 g), then sour greens (100 g) and cook for another 15 minutes. 5-10 minutes before readiness, put wheat flour (20 g), butter (20 g), salt, pepper and bay leaf (to taste). Pouring into plates, add boiled egg slices (1/2 pieces) and sour cream (20 g).
Acid puree. Pass the greens through a meat grinder, add salt, pepper and mix. Use as a garnish, as well as dressing soups and salads.
Sour paste. Grind greens (50 g) in a meat grinder, add butter (100 g), table mustard (10 g) and salt (to taste), mix everything. Use for sandwiches.

Fireweed, or IVAN-TEA (KOPORSKY TEA)
(Chamaenerion angustifolium L.)
A perennial herbaceous plant from the fireweed family with a high (up to 1.5 m) erect stem and alternate lanceolate leaves ending in a brush of large pink-purple bisexual four-petalled flowers. Blooms in the second half of summer. The fruit is a box with a large number of tiny seeds in soft white pubescence, thanks to which they easily move through the air. Fireweed does not bloom under the forest canopy.
Grows in light, dry places, along the edges of forests, on burned areas and forest clearings, where it forms continuous thickets over a large area.
Fireweed contains 18.8% protein, 5.9% fat, 50.4% nitrogen-free extractives, 16.6% fiber, as well as a large amount of vitamin C, iron, manganese, copper and other trace elements.
The beneficial effects of fireweed on the human body with headaches and insomnia have been known for a long time. In the old days, it was popular under the names "Ivan-chai" and "Koporsky tea" and was used for brewing instead of tea.
Stimulates blood formation and increases the protective functions of the body. In modern herbal medicine, it is used for anemia, anemia, as a regulator of the activity of the gastrointestinal tract, as an additional therapy for malignant tumors, and as a sedative (8). It is used as an astringent antimicrobial and anti-inflammatory agent for eye diseases (9), as well as for various diseases and lesions of the skin and mucous membranes, including the oral cavity (10).
Young shoots and leaves of fireweed are used for salads, mashed potatoes and cabbage soup, and dried tops with young leaves are used instead of tea.

Culinary use
Salad with fireweed. Dip young shoots and leaves (50-100 g) in boiling water for 1-2 minutes, put in a colander to drain the water, and chop. Mix with chopped green onions (50 g) and grated horseradish (2 tablespoons), add lemon juice (1/4 lemon) and season with sour cream (20 g). Salt and pepper - to taste.
Shchi green with fireweed. Immerse young shoots and leaves (100 g), as well as nettle leaves (100 g) for 1-2 minutes in boiling water, put on a sieve to make water glass, chop and stew with margarine (20 g). In boiling broth or water (0.5-0.7 l), put chopped potatoes (200 g), carrots (10 g), and then greens and cook until tender. 10 minutes before the end of cooking, add salt and spices. When serving, put egg slices and sour cream (20 g) in plates.
Soup dressing with fireweed. Wash the fresh greens of fireweed, sorrel and lungwort well, chop finely, rub with salt (5-10% of the total mass of greens) and place in a glass jar. Keep refrigerated.

Clover Meadow
(Trifolium pratense L.)
Perennial from the legume family with ascending branched stems. Hairy, like the stem, the leaves consist of three elliptical, finely toothed leaflets. The flowers are pink or red-lilac, small, collected in pairs, less often - single spherical inflorescences. Each bush has 3 to 8 stems. Blooms all summer.
It is distributed everywhere, reaching in the north up to 69 ° N. sh. Grows in floodplain and upland meadows, among shrubs and forest clearings.
In the flowering phase it contains 12.3-22% protein, 1.4-3.9% fat, 19.5-31.2% fiber, 43.4-46.3% nitrogen-free extractives, a large amount of carotene, vitamin C , as well as glycosides, alkaloids, tannins, essential oils, etc.
In crops of red clover, or, as it is called otherwise, red clover, there is creeping clover (white clover, or porridge), which is characterized by a creeping stem and white inflorescences, as well as hybrid clover with pink, but smaller than that of red clover , inflorescences. Unlike the latter, the leaves of creeping clover and hybrid clover are smooth and contain somewhat less biologically active substances.
Medicinally, red clover is used as a diuretic, for uterine atony, as a sedative, in the treatment of eye diseases, and to increase blood clotting (11). It is effective as an additional agent in the treatment of malignant neoplasms, as an antitoxic drug, is used to enhance lactation, and has a wound healing effect (12).
In cooking, flowering clover heads are used to brew tea, soups and seasonings, and young leaves - for salads and soups. Clover greens are very tender, boil quickly, and if you add sorrel to it, you can cook delicious nutritious soups.

Culinary use
Mixed tea with clover. Dry at room temperature in the shade of clover heads (2 parts), St. John's wort (1 part) and black currant leaves (1 part). Mix and use for brewing.
Clover drink. Clover heads (200 g) put in boiling water (1 l) and boil for 20 minutes. After cooling the broth, strain it, add granulated sugar (500 g) and stir. Serve chilled.
Shchi with clover. Add chopped clover greens (100 g) and sorrel (100 g), sautéed onions (40 g), fat ( 20 g) and spices. When serving, put finely chopped boiled eggs (1/2 pieces) in plates and season with sour cream (20 g).
Roast Pork with Clover. Boil until half cooked, and then fry meat pork (200 g). Stew in a small amount of water, adding fat (20 g), clover leaves (400 g), put salt and pepper (to taste) and season with hot sauce. Serve as an accompaniment to grilled meats.
Clover leaf powder. Dry the leaves first in the air in the shade, and then in the oven, grind into powder and sift through a sieve. Use to season soups (1 tablespoon per serving), sauces and other condiments.
Vegetable cutlets. Chop and stew cabbage leaves (100 g) until softened. Shredded clover and quinoa leaves (100 g each) stew separately, as they soften much faster. Prepare white sauce from flour (5-10 g), milk (50 g), butter (10 g) and eggs (1 piece). Mix stewed cabbage and greens with sauce, add salt (3-4 g), form cutlets from the resulting mass, roll in breadcrumbs (10-15 g) and fry in a hot frying pan.
Clover Leaf Powder Cake. Grind the yolks (1 egg) with granulated sugar (15-30 g) and butter (15-30 g), add wheat flour (45-60 g), clover leaf powder (45 g) and raisins (15-20 g) , mix with whipped protein (1 egg). Put the resulting mass into molds and bake.

NETTLE
(Urtica dioica L.)
A perennial from the nettle family with a long creeping rhizome, from which erect tetrahedral stems up to 170 cm high grow. Leaves on petioles are opposite, lanceolate, with a serrated edge. The flowers are small, unisexual, collected in axillary branched inflorescences (pistil form drooping catkins, and staminate form erect ears). The whole plant is covered with hard burning hairs.
It grows in wastelands, near housing, in damp shady places on soils rich in organic matter.
Stinging nettle is very similar to stinging nettle. Unlike the first, it is an annual plant, its stem is shorter (up to 70 cm), the leaves are more rounded, staminate and pistillate flowers are collected in one inflorescence. According to the content of biologically active substances, the leaves of stinging nettle and stinging nettle are similar, therefore, for medicinal use and cooking, they can be collected together.
Almost all vitamins, many microelements, organic acids, as well as phytoncides and tannins were found in nettle leaves, fatty oil in seeds. Vitamin C in this plant is 2.5 times more than in lemons.
In the spring, when nettles are tender enough, young shoots with leaves are used for salads. Tops of shoots with leaves until late autumn are suitable for making cabbage soup and mashed potatoes.
In medical practice, nettle is prescribed as a multivitamin and antitoxic plant, for diabetes, nephrolithiasis, paresis, paralysis, arthritis, bleeding (13); it is used as an antimicrobial agent (externally); used for anemia, anemia, uterine atony (14); to strengthen and grow hair, as well as for various skin lesions (15). It is recommended for the purpose of preventing overwork, to increase efficiency.
Nettle leaves are used in various teas, and young shoots with leaves are used in salads, soups and purees.

Culinary use
Nettle salad with nuts. Washed nettle leaves (200 g) are placed in boiling water for 5 minutes, then put in a colander and chopped. Crushed walnut kernels (25 g) dilute in a nettle broth, add vinegar, mix and fill the nettle with the resulting mixture. Sprinkle with finely chopped parsley and onion.
Nettle salad with egg. Boil washed nettle leaves (150 g) in water for 5 minutes, put in a colander, chop, season with salt, vinegar, decorate with egg slices (1 piece), pour sour cream (20 g).
Shchi green with nettle. Boil young nettles (150 g) in water for 3 minutes, drain in a colander, pass through a meat grinder and simmer with fat (10 g) for 10-15 minutes. Sauté finely chopped carrots (5 g), parsley (5 g) and onions (20 g) in fat. In a boiling broth or water (0.6-0.7 l), put nettles, browned vegetables and cook for 20-25 minutes. 10 minutes before readiness, add sorrel (50 g), green onion (15 g), bay leaf, pepper and salt (to taste). When serving, season with sour cream (15 g).
Nettle and potato soup. Put young nettles (250 g) for 2 minutes in boiling water (0.7 l), put in a colander, finely destroy and simmer with fat (20 g) for 10 minutes. Grind and sauté carrots (10 g) and onions (80 g). In a boiling broth, dip the sliced ​​\u200b\u200bpotatoes (200 g); after the broth boils again, add nettles, carrots and onions. 5-10 minutes before readiness, put sorrel greens (120 g). When serving, put boiled egg slices (1 piece) and sour cream (20 g) in a plate.
Nettle pudding. Grind greens of young nettle (100 g), spinach (200 g) and quinoa (50 g) and stew with milk or sour cream (30-40 g) until soft. Add egg powder (5-8 g), breadcrumbs (25 g), granulated sugar (3-5 g) and salt (2 g) to the finished greens, mix everything thoroughly, put the mass in a stewpan greased and sprinkled with breadcrumbs and bake in the oven for 30-40 minutes.
Nettle balls. Put nettle (100 g) in boiling water for 2-3 minutes, put in a colander, chop, mix with thick wheat porridge (200 g), add fat (20 g) and salt (to taste), form meatballs from the resulting mass and fry them.
Nettle omelette. Boil nettles (500 g) in salted water, put in a colander and chop. Add finely chopped dill or parsley (4 sprigs) to fried on ghee (3 tablespoons) (3 tablespoons), add finely chopped dill or parsley (4 sprigs), mix with nettles and simmer until soft, then pour over beaten eggs (2 pieces) and keep on fire until cooked.
Salted nettle. Wash young leaves and shoots of nettle, chop, put in glass jars, sprinkling layers of greens with salt (50 g per 1 kg of greens).
nettle powder. Dry the leaves and stems (remove coarse stems) in the shade in a ventilated area. Grind, sift through a sieve. Use for cooking soups, sauces, omelettes, cereals, fritters.
nettle juice. Pass young nettle (1 kg) through a meat grinder, add cold boiled water (0.5 l), mix, squeeze the juice through gauze. Pass the remaining pomace again through a meat grinder, dilute with water (0.5 l), squeeze out the juice and combine it with the first portion. Pour the juice into half-liter jars, pasteurize at a temperature of 65-70 ° C for 15 minutes, close with boiled polyethylene lids. Store in a cool place. Use for condiments and drinks. Nettle juice is good to combine with birch or carrot juice and honey, you can add lemon juice, vermouth or port wine to it.
Trio cocktail. Combine nettle juice (200 g), horseradish juice (200 g) and onion juice (15 g), add food ice (2 cubes) and salt (to taste).
Stuffing for pies. Pour boiling water over young nettles (1 kg) for 5 minutes, drain in a colander, chop, mix with boiled rice or sago (100 g) and chopped boiled eggs (5 pieces). Salt - to taste.

BLEEDER MEDICINAL
(Sanguisorba officinalis L.)
A perennial plant from the Rosaceae family with a straight stem, slightly branched in the upper part, 50-70 cm high and a thick, highly developed rhizome. The leaves are pinnate, 10-15 cm long, with numerous oblong serrate leaflets. The flowers are small, dark red, bisexual, collected in a dense inflorescence - an oblong head up to 2 cm long. It blooms all summer.
It grows in sparse forests, along the banks of rivers and lakes, in water meadows, among shrubs. In some places it forms continuous thickets. It is abundant even in the lichen-mossy tundra, up to 71 ° N. sh.
The rhizomes contain starch, tannins, saponins, essential oil. Vitamin C and carotene are found in the leaves.
In medicine, roots and rhizomes are used. Burnet preparations have a hemostatic effect, are used for heavy menstruation, gastric and pulmonary bleeding, diarrhea, dysentery and intestinal catarrhs ​​with bloody stools, as well as inflammation of the veins of the lower extremities (16).
Young burnet leaves (fresh and dry) are used in salads and for brewing tea. Fresh leaves smell and taste like cucumbers.

Culinary use
Burnet and potato salad. Cut boiled potatoes into slices (50 g). Soak young burnet leaves (40 g) in boiling water for 1 minute, then put in a colander and chop together with green onions (20 g). Combine with potatoes, salt, season with sour cream (20 g) and garnish with herbs.
Burnet and St. John's wort tea. Stir equal parts of dried herb burnet and St. John's wort. Store in a closed container. Brew like regular tea.
Burnet and mint drink. Pour dry flower heads of burnet (60 g) with boiling water (2 l), cool and strain through a sieve. Separately, brew mint (10 g) in 1 liter of boiling water, strain it after 5-10 minutes. Mix both solutions and add granulated sugar (150 g). Serve cold or hot.

Potentilla goose, or goose foot
(Potentilla anserina L.)
A perennial from the Rosaceae family with a thick rhizome and creeping reddish shoots rooting at the nodes. The leaves are basal, not separately paripinnate, green above, whitish down below. Flowers solitary, with five yellow petals, 1-2 cm in diameter, on long pedicels, have a delicate aroma. Blooms all summer.
This grass is very fond of pinching geese. It grows in wet meadows, forest clearings, along the banks of rivers, lakes and ponds, on pastures, near housing. Intensive grazing contributes to the establishment of creeping shoots of this plant and its spread. The northern border of the range reaches 64 ° N. sh.
Potentilla goose contains a large amount of tannins, vitamin C, starch, flavonoids, organic and fatty acids, an unknown antispasmodic substance and other biologically active compounds.
According to research data, the chemical composition of goose cinquefoil is similar to erect cinquefoil, or galangal. Unlike cinquefoil goose, erect cinquefoil has a vertical stem with sessile petioleless five-lobed leaves and flowers with four petals.
In therapy, goose cinquefoil herb, collected in the flowering phase, and roots harvested in autumn are used. The use of cinquefoil is indicated for catarrhs ​​of the stomach and intestines, stomach ulcers, diarrhea, dysentery, jaundice, liver diseases, gout and rheumatism (17). In addition, it is used for compresses for wounds, contusions, hemorrhoids, weeping eczema, cracking of the skin, bruises with bruises, and for douching with leucorrhoea (18).
The young leaves are used as food for salads and soups, the leaves and roots are used for mashed potatoes and as a condiment for various dishes.

Culinary use
Potentilla and sorrel salad. Rinse young leaves of Potentilla (150 g), Sorrel (50 g) and green onions (25 g), chop, salt, add vinegar, mix, season with sour cream (20 g) and sprinkle with dill.
Shchi green from cinquefoil. Cook in the same way as cabbage soup from nettle.
Fried Potentilla Roots. Washed roots (200 g) boil in salted water for 20 minutes, then fry in fat (120 g) for 20 minutes along with potatoes (500 g), add browned onions (200 g), salt and sprinkle with dill.
Potentilla puree. Rinse leaves and roots (you can use only leaves), grind in a meat grinder, add salt, vinegar, pepper and mix. Store in a closed glass container. Use as seasonings for meat, fish and cereal dishes, as well as for seasoning soups and cabbage soup.

QUINOA (Atriplex L.) and PIGWEED (Chenopodium L.)
Annual herbs from the haze family, very similar to each other. The leaves of both these plants with well-developed whole and dissected plates, as a rule, are alternate (the lower ones are opposite).
The quinoa is distinguished from the mari by the structure of the flowers: in the quinoa they are unisexual (male with five stamens, female with two bracts covering the pistil), in mari they are bisexual (both stamens and pistil are located in one flower), and the bract is absent.
Quinoa prefers cultivated areas, vegetable gardens and orchards, it can often be seen in wastelands. Mary is also found in inhabited places, it is common even beyond the Arctic Circle.
Quinoa and mari leaves contain a large amount of vitamin C, vitamin E, carotene, essential oils and saponins.
Medicinal plants are sprawling quinoa and white gauze. When fresh, they are used as a sedative (in salads and soups). The grass of these plants is used for rubbing with radiculitis (19), and the ash of the stems is used to remove warts, the infusion and juice of fresh grass are prescribed for rinsing with inflammatory diseases of the oral cavity (20).
In cooking, spear-leaved quinoa, deflected quinoa, coastal quinoa, sprawling quinoa, and garden quinoa (it is cultivated as a salad plant) are used. The edible types of mari are white, urban, green, red, many-leaved and many-seeded.
Young leaves, shoots and inflorescences of both plants are eaten, which are used fresh, pickled, pickled and dried. Salads are prepared from fresh leaves, in addition, they are boiled and mashed. A special delicacy is the sweet-tasting flower balls of the multi-leaved mari. In the last century, white mari seeds were tried to be used as cereals, but it turned out that eating them causes pain in the stomach and adversely affects the nervous system.

Culinary use
Salad of quinoa or mari and onion. Rinse young leaves (200 g), boil, dry slightly, chop, salt and mix with finely chopped green onions (5 g). Fill with vegetable oil (5 g) and hot sauce(1 tablespoon).
Salad of quinoa and beets. Lay washed and chopped young leaves (100 g) on ​​slices of boiled beets (150 g), salt and season with vinegar and sour cream (20 g).
Cold quinoa or mari soup. Wash young leaves (100 g) and sorrel (30 g), chop, boil in salted water (0.4 l) until tender and cool. Before serving, add finely chopped green onions (20 g), fresh cucumbers (40 g), dill (5 g) and season with sour cream (20 g).
Schi from quinoa or mari. Wash young leaves (400 g) with cold water. Dip in boiling water, boil until soft, put in a colander, squeeze, rub on a sieve, add flour (1 tablespoon) and butter ("/g tablespoon) and, salt to taste, fry the resulting mass, then dilute it with hot water or broth (0.7 l).
Quinoa puree. Sort out young leaves (400 g), wash, squeeze, dip in boiling water. As soon as they become soft, drain the hot water and pour over with cold water, then squeeze, finely chop and rub on a sieve. Put butter (1/2 tablespoon), flour (1/2 tablespoon), add milk (1 cup) and boil several times. To improve the taste, you can add stewed vegetables.
Dried quinoa or mar. Dry the collected young plants by laying them out or hanging them in bunches in the open air (in the wind or in the sun). Store in glass jars or wooden boxes lined with paper. Before use, scald with boiling water.
Salted quinoa or mar. Remove dirty and old leaves, wash and dry. Putting in an enameled container, sprinkle with salt (1 glass of salt on a bucket of greens), cover with a wooden circle with a load. After the mass settles, add fresh leaves. Rinse and chop before use. Use for seasoning soups.
Marinated quinoa or mar. Peel, wash, squeeze out water, finely chop, put in a saucepan, salt and boil until thickened. After cooling, put in a jar or enameled container and pour a strong solution of salt and vinegar.

BURDOCK
(Arctium lappa L.).
A biennial herbaceous plant from the Compositae family with unusually large lower leaves on long fleshy petioles and spherical flower baskets. The wrapping of the flower basket consists of hard hooked leaves, thanks to which the seed becomes tenacious and seeds are dispersed.
In the first year of life of burdock, only basal leaves develop, in the second, branched stems 60-150 cm high appear, the plant blooms and dies off after fruit ripening.
It grows in yards, wastelands, gardens, among shrubs, along ravines, preferring fertile soils. Felt burdock is also found in the same places. It can be distinguished from large burdock by the wrappings of flower baskets: in large burdock they are naked and green, in felt burdock they are fluffy and silvery.
Dried burdock roots contain up to 69% carbohydrates (including about 45% inulin polysaccharide, useful in the treatment of diabetes), up to 12% protein, about 7% fiber, up to 0.8% fat-like substances, organic acids and tannins. A large amount of ascorbic acid, essential oils, mucus, and tannins were found in the leaves. The seeds contain up to 17% fatty oil, which, due to its bitter taste, is used only in the perfume industry.
Burdock preparations are recommended for the treatment of diabetes mellitus and urolithiasis, are used as a diuretic, wound healing and antitoxic agent, they contribute to the regulation of the activity of the gastrointestinal tract and stimulate tissue regeneration (21). Burdock has been used in the treatment of arthritis (22) and its juice has been used to treat warts. A decoction of burdock is prescribed for rinsing in inflammatory diseases of the oral cavity (23). With heavy physical work and overwork, a burdock diet is very useful. A decoction of burdock roots (it is prepared by brewing 3 tablespoons of medicinal raw materials with 1 glass of water, and drinking 1/2 cup 2-3 times a day) helps stimulate metabolism, in addition, it has an anti-inflammatory effect and is prescribed for arthritis, arthrosis, articular rheumatism and gout. Root extract in olive oil (burdock oil) is used as a hair strengthening agent.
In Japan and Western Europe, burdock is cultivated as a vegetable plant. Young leaves and stems of burdock are suitable for salads. The roots are used for soups instead of potatoes, boiled, fried, marinated and baked. Flour from the dried roots mixed with cereals or grain flour is used to make cakes.
The roots are dug up in the fall in the first year of the plant's life or in the spring of the second year when the leaves appear. When cleaned and dried, they can be stored for a long time; they should be soaked before use. Dried roots are also suitable for pickling.

Culinary Application
Burdock leaf salad. Washed leaves (50 g) are dipped in boiling water for 1-2 minutes, dried slightly and chopped. Mix with finely chopped green onions (50 g), salt, add grated horseradish (30 g) and season with sour cream (20 g).
Burdock soup. Boil peeled and cut into small pieces potatoes (200 g) and washed rice (40 g) in salted water or broth (0.7 l). 10-15 minutes before readiness, add chopped burdock leaves (30 g) and browned onions (80 g). Salt and pepper - to taste.
Burdock puree. Grind burdock leaves (1 kg) in a meat grinder, add salt (100 g), pepper (to taste), dill (25 g), sorrel (100 g), mix everything and put in a three-liter jar. Keep refrigerated. Use for cooking soups, salads and as seasonings for meat and fish dishes.
Roasted Burdock Roots. Boil the washed and cut into small pieces roots (500 g) in salted water, then put on a heated frying pan and fry in oil (50 g).
Burdock in Korean. Cut off green (not red!) sprouts no more than 30 cm high with leaves that have not yet blossomed (500 g), soak overnight in cold water to remove a specific smell, boil for 20 minutes in salted water, put in a colander, remove the skin from the stems, cut into pieces of 5-6 cm and put in boiling vegetable oil (300 g) until compressed. Salt and pepper the pieces taken out of the oil, add soy sauce (or pomegranate extract), sprinkle with roasted and crushed sesame, pumpkin or sunflower seeds, add crushed garlic (2 cloves) and chopped onion (1/4 large onion) and simmer until done.
salted burdock. Soaked in cold water, put green sprouts no longer than 30 cm into an enamel bowl, sprinkling with salt (layers of burdock about 5 cm thick are interspersed with layers of salt 1 cm thick). Put a wooden lid with a weight on top. When used, soak and cook according to the previous recipe.
Jam from burdock
a) carefully pour vinegar essence (50 g) into water (1 l), bring to a boil. Dip the burdock roots (1 kg) crushed in a meat grinder into a boiling liquid and cook them until soft, then rub through a sieve, add granulated sugar (1 kg) and cook until tender;
b) chop burdock roots (400 g) and sorrel leaves (200 g), boil them until soft in a small amount of water, rub on a sieve, add granulated sugar (1 kg) and cook until tender.
Burdock Root Coffee. Grind the peeled and washed roots, dry first in air, then in the oven (until brown) and grind in a coffee grinder. Brew, based on the calculation of 1-2 teaspoons per 1 cup of boiling water.

Medunitsa officinalis
(Pulmonaria officinalis L.)
Flowering in early spring simultaneously with snowdrops, a herbaceous perennial from the borage family. Stem up to 30 cm, slightly ribbed, somewhat bent. The leaves are alternate, oblong-elliptical, pointed. Flowers in inflorescences are heterostyly (stamens are shorter than the stigma of the pistil, which prevents self-pollination of the plant), drooping, on short pedicels, pink before pollination, purple or blue after pollination. The whole plant is covered with hard glandular hairs.
Grows on forest edges, glades and meadows, among the bushes. Easily cultivated in gardens and orchards.
Lungwort contains a complex of microelements that promote hematopoiesis (manganese, iron, copper), ascorbic acid, rutin, carotene, salicylic acid, tannins and mucus. Interestingly, ascorbic acid is preserved in this plant even after drying, boiling, salting and pickling.
Even in the Middle Ages, this herb was used in the treatment of coughs and even consumption. In modern herbal medicine, lungwort is used as an early spring multivitamin plant in salads, soups, and infusions. It is especially useful for anemia, anemia, radiation injuries, and has a diuretic property (24). It is used as a wound healing and stimulating regeneration. tissue remedy, can increase blood clotting (25). Activates sexual function. Used in adjunctive and supportive therapy in the treatment of malignant neoplasms (26). It is effective in various diseases of the skin and mucous membranes, helps to strengthen and grow hair (27).

Culinary use
Lungwort and onion salad. Thoroughly washed lungwort greens (300 g) and green onions (100 g) chop, salt and mix. Put boiled egg slices (1 piece) on top and season with sour cream (4 g).
Lungwort salad with spicy tomato sauce. Grind lungwort greens (150 g), add finely chopped onions (40 g) and boiled potatoes (75 g), salt and mix. Top with tomato sauce (30 g).
Meat soup with lungwort. Boil meat (150 g) and potatoes (100 g) until tender in water or broth (500 g). Add chopped lungwort greens (150 g) and browned onions (40 g), bring to a boil, put fat (5 g), salt and pepper (to taste).
Broth with meatballs from lungwort and meat. Chopped onions (80 g) and parsley (80 g) put in a boiling broth (0.7 l) and cook until tender, then lower the meatballs from minced meat (200 g) and chopped lungwort greens (100 g) and cook another 15 minutes.
Pies with lungwort and egg. Grind lungwort greens (200 g), onions (100 g) and two boiled eggs, add boiled sago (80 g), fat (40 g), salt and pepper (to taste), mix everything. Use the minced meat as a filling for sour dough pies.
pickled lungwort. Put the chopped lungwort greens in a glass jar, pour over the marinade, close the lid and store in the refrigerator. To prepare the marinade for 1 kg of greens, take 1 cup of vinegar, 3 cups of water, 50 g of granulated sugar, 50 g of salt, 3 bay leaves, 10 black peppercorns (boil for 10 minutes).
salty lungwort. Shredded greens put in a glass jar and pour 10% salt solution. Keep refrigerated.

MOKRICHNIK, or STAR MEDIUM
(Stellaria media L.).
An annual herbaceous plant from the clove family with thin, recumbent, knotty, easily rooting, pubescent stems and small, opposite, ovate-pointed leaves. The flowers are small, on long pedicels, shaped like a multifaceted star. The green calyx consists of 5 oblong leaves with a white corolla and 5 bifid petals. Blooms all summer. New plants grow from seeds and rooted shoots.
It grows near housing, in vegetable gardens, weedy places, forest edges, along river banks, ditches and ravines.
This plant got its name because it is always wet, as it absorbs water not only by the roots, but also by the stem. The unopened corollas of flowers in the morning are a harbinger of the approaching rain.
The herb is rich in ascorbic acid, carotene, vitamin E, saponins, minerals, especially potassium. It improves the activity of the cardiovascular and central nervous system, has a hemostatic and analgesic effect, is useful for gastrointestinal diseases, various internal inflammatory processes (especially the respiratory organs), liver diseases, hemorrhoids, as a means of increasing lactation (28). Externally used for baths, lotions and compresses for skin lesions.
Delicate greens go to salads and soups. It should be borne in mind that the wood louse collected from calcareous soils can cause allergies - reddening of the skin and itching.

Culinary use
Mosquito Salad. Salt chopped greens of mosquito mushroom (100 g) and green onions (100 g), season with sour cream (20 g), decorate with boiled egg slices and sprinkle with dill.
Salad of mosquito and dandelion. Grind the greens of the mosquito mushroom (100 g), dandelion leaves (50 g) and lettuce (50 g), add curdled milk (40 g), salt and granulated sugar (to taste), mix everything.
Borscht with mosquito. In boiling broth or salted water (0.7 l), put chopped greens of wood lice (100 g), beet tops (100 g) and potatoes (200 g) and cook until soft, then add carrots (20 g) sautéed in fat (20 g) ) and parsley (20 g), canned beans (60 g), fresh tomatoes (100 g), salt (to taste), granulated sugar and vinegar (6 g each) and bring to readiness. When serving, season with sour cream (20 g).
Seasoning from mosquito. In grinded greens (200 g), add grated horseradish (2 tablespoons), crushed garlic (1 tablespoon), vegetable oil (1 tablespoon), salt and vinegar (to taste). Use as a seasoning for meat and fish dishes.
Mosquito drink. Pour the greens of mosquito mushroom (200 g) and horseradish (100 g) ground in a meat grinder with boiled water (2 l) and leave for 3-4 hours. Strain through a sieve and add granulated sugar (60 g). Serve chilled.

SEDONE PURPLE, or HARE CABBAGE
(Sedum purpureum L.)
Herbaceous perennial from the Crassulaceae family 15-80 cm high with tuberous roots and a single erect stem. The leaves are oval, petiolate, with a slight wax coating, serrated along the edges. The flowers are small, red or crimson, collected in a dense inflorescence.
It grows in meadows, among shrubs, along river banks, in fields, rocky and rocky slopes. The northern border of the range reaches 64 ° N. sh.
In culture, stonecrop is propagated by cuttings of leaves and roots. It is grown in vegetable gardens, as well as at home (in pots) as a salad plant.
Flavone compounds, tannins, carbohydrates, vitamin C, carotene, organic acids and calcium salts were found in stonecrop purple.
This plant, especially its juice, is considered a valuable hemostatic and wound healing agent (29). An infusion of the herb stimulates the work of the heart, increases its tone and increases the amplitude of contractions (30). The fresh leaves are used as an analgesic for rheumatism (31).
The fleshy, juicy upper leaves, rich in vitamin C, which have a pleasant taste, and young shoots are eaten. The leaves are used to make salads, vinaigrettes, as well as for cabbage soup (instead of cabbage) and stews, in addition, they are fermented for the winter.

Culinary use
Stonecrop leaf salad. Grind leaves (50 g) and green onions (100 g), salt, add dill and season with sour cream (20 g).
Boiled potatoes with stonecrop. Boil peeled potatoes (250 g) until tender, chop coarsely and, without cooling, sprinkle with chopped stonecrop leaves (50 g). Salt and season with vegetable oil (20 g).
Stonecrop drink with honey. Pass the washed stonecrop leaves (50 g) through a meat grinder, pour in chilled boiled water (1 l) and leave to infuse for 3-4 hours. Strain the infusion through a sieve and dissolve honey (60 g) in it. You can add cranberry juice (1/4 cup).

DANDELION OFFICINE
(Taraxacum officinalis L.).
Perennial from the Asteraceae family with a rosette of elongated notched leaves pressed to the ground, extending from a fleshy tap root. It differs from all other plants of this family in the presence of single bright yellow inflorescences on the tops of leafless peduncles and the absence of hard pubescence. All parts of the dandelion contain milky juice. Blooms in spring and early summer, sometimes in autumn. With a light breeze, ripened seeds, thanks to a fluffy tuft-parachute, scatter over long distances.
Distributed in places with disturbed natural vegetation, on slightly sodden soils, it can be seen especially often near habitation. It is found everywhere in meadows, roads, wastelands, vegetable gardens. The northern border of the range runs along the Arctic Circle.
Young dandelion leaves are almost devoid of bitterness and are well eaten by livestock. They are rich in protein, carbohydrates, fat and calcium and by mid-summer contain 17.8% protein, 12.0% fiber, 6.4% fat, 50% nitrogen-free extractives. Dandelion roots accumulate up to 40% inulin by autumn.
For medicinal purposes, roots collected in autumn and leaves with roots harvested during the flowering period are used.
The range of medicinal properties of this plant is very wide. It is used to improve appetite, and hence the regulation of the activity of the gastrointestinal tract, in cholelithiasis, as a laxative (32). It can be used to treat diabetes mellitus, nephrolithiasis, atherosclerosis, has a diuretic and choleretic effect, is useful in the treatment of paresis and paralysis, is an anthelmintic, anti-radiation and antitoxic agent, stimulates the activity of the cardiovascular system (33); It is prescribed for arthritis, has wound healing, analgesic and anti-inflammatory properties, and is effectively used to remove warts (34). Recommended for inflammation of the skin, bites of poisonous insects, enhances lactation in nursing mothers.
Young dandelion leaves are kept for 30 minutes in cold salted water to remove bitterness, and are used to make spicy salads, soups, seasonings, marinades, and roasted roots are used as a coffee substitute.
One of the most valuable properties of this plant is its ability to have a tonic effect, eliminate the feeling of fatigue. No wonder the favorite dish of the great Goethe was a green dandelion salad with nettles.

Culinary use
Dandelion salad. Soak dandelion leaves (100 g) in cold salted water for 30 minutes, then chop and combine with finely chopped parsley (25 g) and green onions (50 g), season with oil (15 g), salt and vinegar, mix and sprinkle dill on top .
Dandelion salad with egg. Grind prepared dandelion leaves (100 g) and green onions (25 g), add sauerkraut(50 g), chopped boiled egg (1/4 pieces), salt to taste, mix and season with sour cream (20 g).
Dandelion Puree. Dry the dandelion leaves soaked in cold salted water and grind them in a meat grinder. Add salt, pepper, vinegar and dill (to taste). Use for dressing soups, second meat and fish dishes.
marinated dandelion flower buds. Place the washed and sorted flower buds (500 g) in a saucepan, pour hot marinade (0.5 l), bring to a boil and keep on low heat for 5-10 minutes. Use as an addition to garnishes.
Roasted dandelion rosettes. Basal rosettes are harvested in early spring, when the leaves rise 2-5 cm above the ground. To do this, the root of the plant is cut 2-3 cm below the leaves. The sockets are washed and soaked in salt water for 1-2 hours, then the water is drained and filled with a 10% salt solution for winter storage. Salted rosettes (or 250 g fresh, aged in a 5% salt solution) are boiled, sprinkled with crushed breadcrumbs (50 g) and, fried in fat (75 g), combined with small pieces of fried beef (500 g).
Dandelion coffee. Dry the thoroughly washed roots in the air, roast in the oven until brown and grind in a mortar or coffee grinder. Brew like real coffee.

SHEPHERD'S BAG
(Capsella bursa pastoris L.)
An annual from the cruciferous family with an upright low stem (20-55 cm) and a thin tap root. The lower leaves are oblong-lanceolate, notched-toothed, with a petiole, collected in a basal rosette; stem - sessile, arrow-shaped. The flowers are small, with four cross-shaped white petals, collected at the top of the stem in a gradually blooming and lengthening brush. The fruits are obliquely triangular heart-shaped pods on long stalks, resembling sacks that shepherds used to wear. Blooms all summer.
A very common weed. Occurs in fields, vegetable gardens, wastelands, near buildings. The northern border of the range reaches 64 ° N. sh.
The leaves contain vitamin C (more than in kohlrabi), carotene (more than in carrots), as well as a variety of organic acids, fatty and essential oils, tannins and other biologically active substances. A significant amount of oil was found in the seeds.
Shepherd's purse increases blood clotting and uterine tone, therefore it is widely used for uterine bleeding (contraindicated in pregnancy and thrombophlebitis). It is used as an additional therapy for malignant neoplasms, primarily in the female genital area (35). May act as a regulator of the activity of the gastrointestinal tract (36).
The young leaves are used in salads, soups and purees. A mustard surrogate is made from the seeds.

Culinary use
Shepherd's purse salad. Finely chopped young leaves (100 g) put on slices of cucumbers (60 g) and tomatoes (60 g), top with boiled egg slices (1 piece). Before serving, pour over sour cream (40 g). Salt - to taste.
Shepherd's purse soup. In boiling broth or salted water (0.6 l), put sliced ​​\u200b\u200bpotatoes (200 g) and cook until soft. Add chopped young leaves of shepherd's purse (100 g), fried in fat (20 g), onions (20 g) and bring to readiness. Before serving, season with sour cream (20 g).
Shepherd's purse puree. Wash the young leaves, pass through a meat grinder, add salt and pepper (to taste). Keep refrigerated. Use to season soups and fried meat dishes.
Shepherd's purse paste. Grind the shepherd's purse greens (50 g) and celery (30 g) in a meat grinder, add mustard (1 tablespoon), salt (to taste) and mix with butter (50 g). Use for sandwiches.
Shepherd's Bag Powder. Dry the young leaves, chop and sift, add red ground pepper to them at the rate of 1 teaspoon per 2 cups of powder. Use for seasoning first courses.

TANNY ORDINARY, or ROWAN FIELD
(Tanacetum vulgare L.)
A perennial, strong-smelling herbaceous plant from the Asteraceae family with a horizontal rhizome from which cord-like root lobes extend. The stem is strong, erect, furrowed, branched, 90-130 cm high, solitary in young plants. The leaves are alternate, pinnate, with a serrated edge, oblong. Flower baskets 5-8 mm in diameter, rounded, flat, many-flowered, bright yellow, collected at the ends of the stem and branches in dense corymbose inflorescences. This plant received its second name due to the fact that outwardly it looks like miniature tree mountain ash. Blooms in summer, seeds ripen in autumn.
It occurs as a weed along roadsides, in sunny places, fields, occasionally among shrubs. The southern border of the range runs along 47-50 ° N. sh., northern reaches 70 ° N. sh.
In the Arctic, common tansy is replaced by a variety that is characterized by larger (up to 12 mm in diameter) and less numerous flower baskets, as well as more dissected leaves. Differences in the chemical composition of these varieties of tansy were not found.

Common tansy contains essential oil (especially a lot of it in flower baskets), organic acids, flavonoids, alkaloids, tannins and bitterness.

It is used in some liver diseases as a strong choleretic agent, as well as in cholelithiasis and nephrolithiasis as an antispasmodic, regulates the activity of the gastrointestinal tract, increases appetite and increases the secretion of gastric juice, has a calming effect, is well known as an anthelmintic agent for ascariasis and pinworms (37 ). Effective in the treatment of rheumatism, bruises, arthritis, has a wound healing property (38). Contraindicated in pregnancy, inflammation of the kidneys and renal failure.

In cooking, tansy flowers and leaves are used as a spice. In the manufacture of cakes and puddings, it can replace cinnamon and nutmeg.

Culinary use

Tansy Powder. Grind dry flower baskets, sift and use for flavoring first and second game dishes. A mixture of tansy powder (1 cup) with red pepper (1 teaspoon) can be used to flavor meat dishes, add to sauces and gravies.

Pouring from tansy. Boil dry flower baskets of tansy (10 g) in water (0.5 l) for 10 minutes. Strain the broth, add granulated sugar (50 g) to it, cool and combine with vodka (1 l). Insist 2 hours.

Kvass with tansy. Dip dry flower baskets (5 g) in a gauze bag into kvass (1 l) for 12 hours, then remove the tansy, add granulated sugar (10 g), mix and leave for another 2 hours.

PLANTAIN LARGE
(Plantago major L.)
Perennial herbaceous plant from the plantain family. Large elliptical glossy basal leaves with 5-9 arcuately arranged thick veins passing into the petiole are collected in a rosette. One or more rounded flower arrows 10-45 cm high emerge from the center of the rosette, ending in a long cylindrical spike with small membranous flowers. Blooms from spring to autumn. The fruits are ovoid capsules with small brown seeds. One plant produces up to 60 thousand seeds, the shell of which contains sticky mucus. Sticking to the feet, psyllium seeds travel the world. So, having stuck to the boots of immigrants from Europe, they even got to America, where the Indians called the new plant for them "the trace of a white man." The development of the regions of the Far North contributed to the spread of plantain beyond the Arctic Circle.
The medium plantain is very similar to the large plantain, characterized by shorter petioles of leaves pubescent on both sides, as well as the lanceolate plantain with elongated leaves and ovate inflorescences. However, for medicinal purposes, plantain large should be collected, which accumulates a greater amount of biologically active substances in its leaves and seeds.
Fresh plantain leaves contain 20% nitrogenous and 10% nitrogen-free extractives, 10% crude fiber, 0.5% fat, flavonoids, mannitol carbohydrate, citric and oleic acids, seeds - up to 44% mucus, about 20% fatty oil and 0.16-0.17% plantoses.
The spectrum of therapeutic action of plantain is very wide. This plant is a good regulator of the activity of the gastrointestinal tract: it has an antiulcer effect, the ability to stimulate the secretion of gastric juice, have anti-inflammatory and antiemetic effects, is used in the treatment of malignant tumors of the gastrointestinal tract and other localizations, as well as an expectorant and anti-inflammatory agent in diseases of the bronchopulmonary systems (39). Plantain is able to activate the processes of wound healing, tissue regeneration, has an antimicrobial effect, and increases blood clotting (40). Useful for radiation injuries, stimulates. hematopoiesis, has antitoxic, antiallergic, diuretic and choleretic properties, has a positive effect on inflammatory processes in the kidneys, atherosclerosis, hypertension and coronary heart disease (41). The seeds, which contain a lot of mucus, are used as a strong coating and soothing remedy for inflammation of the mucous membrane of the eyes and intestines (42).
Plantain leaves are added to salads, teas, drinks, soups, and condiments. 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 make a delicious soup.

Culinary use
Plantain leaf salad, nettle and onion. Thoroughly washed plantain leaves (120 g) and nettle leaves (50 g) are dipped in boiling water for 1 minute, let the water drain, chop, add chopped onion (80 g) and grated horseradish (50 g), salt and vinegar (to taste) . Sprinkle with chopped boiled egg (1 piece) and pour over sour cream (40 g).
spicy salad. Chop the young leaves of plantain, colza, quinoa and mosquito (25 g each), add vinegar, granulated sugar and dill (1-2 g each), mix everything. Salt - to taste.
Shchi green with plantain leaves. Cook like cabbage soup.
Dry plantain soup dressing. Wash young leaves, air dry slightly, then continue drying first at room temperature in the shade, and then in the oven. Grind in a mortar, sift through a sieve, put in glass jars for storage. Use for seasoning soups and cabbage soup.

wormwood, or CHERNOBYL
(Artemisia vulgaris L.).
A perennial from the Compositae family with several ribbed brown-violet stems, forming a bush 50-150 cm high. The leaves are alternate, large, single-pinnate, dark green above, light gray below with a felt coating. The lower leaves are petiolate, the rest are sessile. Baskets with small reddish flowers are collected in a slightly drooping paniculate inflorescence. Blooms in the second half of summer.
It grows in weedy places, wastelands, vegetable gardens, shrubs and river banks. The northern border of the range reaches the Arctic Circle.
Artemisia wormwood is found together with the common wormwood, characterized by strongly dissected leaves, a very bitter taste and yellow flowers.
Wormwood herb contains protein, starch, essential oil, tannins, organic acids, ascorbic acid and carotene. Traces of coumarin, alkaloids and resin were found in the roots.
In medical practice, wormwood herb is used to improve appetite, as a sedative, for neurasthenia, pain and spasms in the intestines, and gastric and intestinal dyspepsia (43). Wormwood roots are medicinal raw materials for gastritis with low acidity (44).
In cooking, wormwood is used to flavor salads, fried or stewed meat, drinks and vodka, and wormwood is used to add a pleasant smell to vodka, liqueurs and vermouth.

Culinary use
Meat marinated with wormwood. Place a gauze bag with dry wormwood (1 tablespoon) into the marinade (0.5 l), then put meat (500 g) into the liquid and, after keeping it in it for 3-5 hours, fry or stew.
Wormwood Powder. Grind the air-dried herb in a mortar and sift through a sieve. Use to add to salads and stir-fries.
Drink "Ambrosia". Boil dried herb wormwood (5 g) in one glass of water and cool. Strain the broth, dissolve honey (25 g) in it, add cranberry juice (25 g) and add water, bringing the volume to 1 liter. Stir and refrigerate for 2 hours.
Wormwood tincture. Add dried herb wormwood (5 g) to vodka (1 l) and leave for 2 weeks. Strain, add granulated sugar (20 g), dissolved in a small amount of water.

SMALL DUCKY, or FROG SHELL
(Lemna minor L.)
A perennial small plant floating on the surface of the water with a flat leaf-shaped stem, from the lower surface of which one root extends. Propagated vegetatively by budding side shoots; sinks to the bottom for the winter. Overwintering due to the nutrients stored by the kidney, which in the spring develops into a new plant that floats to the surface of the water.
It occurs in slowly flowing and stagnant water bodies, swamps in the forest and forest-steppe zones. Widespread, found even beyond the Arctic Circle.
The mass of dry matter of duckweed accounts for up to 38% protein, up to 5% fat, up to 17% fiber. In addition, triterpene compounds, flavonoids, anthocyanins, trace elements and many other important substances for the body were found in this plant.
Serves as a favorite food for fish and waterfowl. Able to clean water from pollution. Easy to grow in aquariums.
The productivity of duckweed is very high: from 1 m2 of a reservoir, you can get 8 kg of green mass, and in the south of the country - even up to 28 kg. Collecting duckweed is not very difficult: it can be scooped out of a reservoir with a simple net.
At present, a pronounced anticarcinogenic effect of triterpene compounds and duckweed flavonoids has been established. In folk medicine, it is used as an antipyretic, antiallergic, tonic, astringent, anti-inflammatory, choleretic, diuretic and antimicrobial agent. Alcohol tincture is used for allergies, urticaria, catarrhs ​​and tumors of the upper respiratory tract, edema of nervous origin, gout, rheumatism, jaundice, glaucoma, dyspepsia. Purulent wounds, ulcers, boils, carbuncles, tumors, skin areas affected by erysipelas are washed with water infusion, eyes are washed in case of inflammatory processes. Poultices are recommended as an analgesic for gout and articular rheumatism.
In terms of taste and nutritional qualities, duckweed is superior to lettuce, but it can only be collected for use in food from unpolluted water bodies.

Culinary use
duckweed salad. Mix washed duckweed (30 g) with sauerkraut (50 g) and place in the center of the plate. Put boiled potatoes (100 g) cut into circles around it, and onion circles (20 g) on ​​it. Sprinkle with chopped egg and pour over sour cream (20 g). Salt and spices - to taste.
Shchi green with duckweed. Duckweed (30 g) and sorrel (50 g) ground in a meat grinder, as well as browned onions (40 g), add to the broth (0.5 l) with finely chopped potatoes (100 g) 10 minutes before readiness. Season with sour cream (20 g) and sprinkle with dill (10 g). Salt - to taste.
Duckweed Paste. Thoroughly mix chopped duckweed (20 g), grated horseradish (2 teaspoons) and butter (20 g). Use for sandwiches.
green oil. Washed and ground duckweed (20 g) in a meat grinder, cook for 5 minutes in a small amount of salted water, then mix with butter (20 g). Use for sandwiches.
Dry soup dressing. Dried duckweed (100 g) and wild radish root powder - sverbigi (100 g) mixed with crushed caraway seeds (10 g). Season first and second courses (1 teaspoon per serving).

TATARNIK PICKLY
(Onopordum acanthium L.)
A biennial plant from the Compositae family with a branched stem 60-150 cm high. The leaves are large, felt-pubescent, serrated, prickly. The flowers are lilac, tubular, collected in prickly single spheroid baskets. Blooms in mid-summer.
It grows in garbage places, near housing, along roads and vegetable gardens.
Tatarnik is often confused with thistle. Unlike the latter, it has larger flower baskets, and 2-3 narrow (up to 1.5 cm) petiolate leaves are formed along the stem.
The green mass of the tartar contains inulin, saponins, alkaloids and other substances.
This plant has long attracted attention for its medicinal and dietary properties. A decoction of the herb is recommended for coughs, asthma, palpitations, for washing and compresses for purulent acne and other skin diseases. In folk medicine, it is used for malignant tumors (45), as well as for hemorrhoids (externally).
After removing the thorns from the leaves and stems of the tartar (this is done with scissors), salads, soups, pie fillings and seasonings can be prepared from it. Collect this plant in mittens using a pruner.

Culinary use
Tatar salad. Pour boiling water over young leaves (100 g), soak in it for 5-10 minutes and grind in a meat grinder. Add horseradish (1 tablespoon), finely chopped garlic (5 cloves), salt and vinegar (to taste). Let stand in the cold for 1-2 hours.
Tartar puree. Dip washed young shoots and leaves (100 g) for 2 minutes in boiling water, pass through a meat grinder, add fried onions (50 g). Bring the mass to a boil, put in it vegetable oil (5 g), pepper and garlic (10 g), grated with salt. Use as a seasoning for meat dishes, mashed potatoes, salads and vinaigrettes.
Tatar roots in sour cream. Cut the boiled beets (200 g) into cubes, put the boiled and minced roots of the tatarnik (100 g) on ​​top, season with sour cream (40 g) and garnish with parsley (50 g). Spices - to taste.
Tartar Powder. Dry young shoots and leaves collected before flowering plants (first in the air in the shade, then in the oven), crush in a mortar and sift. Use for seasoning first and second courses, preparing sauces and complex seasonings (1 teaspoon per serving).

YARROW
(Achillea millefolium L.)
Perennial from the Compositae family 40-70 cm high with a creeping cord-like rhizome. The stems are straight, stiff, densely overgrown with double- or triple-pinnate leaves, because of which the yarrow got its name. The entire plant is covered with silky glandular hairs. The flowers are white, sometimes pink, their small baskets are collected at the top of the stem in large inflorescences. Blooms during the summer months.
Grows in upland meadows, forest clearings, on hillsides, among bushes, in fields along roads. Distributed everywhere. The northern border of the range reaches 70 ° N. sh.
Medicinal properties have been known since ancient times. In Russia, yarrow juice was used as early as the 15th century as a hemostatic and wound healing agent.
It has been established that the leaves and inflorescences of this plant contain a lot of essential oil, which includes azulene, esters, camphor, formic, acetic and isovaleric acid. In addition, resins, bitterness, vitamins, alkaloids, tannins and other substances were found in the yarrow, and there is more bitter substance in the leaves, and essential oil in the flowers. The seeds contain 21% fatty oil. One plant gives up to 5 g of medicinal raw materials.
Infusion and juice of yarrow can stop bleeding of various origins (especially uterine), have wound healing and antimicrobial properties, which allows them to be used for various injuries and skin lesions (externally), are useful in the treatment of atherosclerosis, stimulate lactation in nursing mothers, have anticonvulsant and antimicrobial properties. fixing properties. After taking a decoction of yarrow, pain in the stomach associated with diseases of the gastrointestinal tract (with low acidity) disappears after 15-20 minutes, appetite is restored (46). In the absence of appetite and insufficient secretion of gastric juice, the use of an infusion is recommended (47).
Leaves, flowers and young shoots are used as food. The use of yarrow in large quantities can cause poisoning, accompanied by dizziness and skin rashes.

Culinary use
Salad with yarrow. In sauerkraut (150 g) add chopped green onions (25 g) and young yarrow leaves (5 g) soaked in boiling water for 1 minute. Mix and season with vegetable oil (10 g).
Yarrow Powder. Grind the leaves and flowers dried in a ventilated room in a mortar and sift through a sieve. Use to flavor meat dishes.
Meat soup with yarrow. 3-5 minutes before the soup is ready, add the powder from the leaves and flowers of yarrow to it for flavoring. The same is true for roasts.
Yarrow drink. Dip dried yarrow herb (20 g) into boiling water (3 l) and cook for 5-10 minutes, leave for 2-3 hours. Strain, add cranberry juice (2 cups) and honey (1 cup), then stir and bottle.

HORSETAIL
(Equisetum arvense L.)
Perennial from the horsetail family with a long branched rhizome, hard to the touch, because it contains a large amount of silicon. In spring, succulent stems are formed 6-15 cm high with one spikelet
at the top, dying off after maturation of the spores; in summer they are replaced by barren hollow branched shoots 10-15 cm high, which persist until autumn. Sporulation takes place in the spring.
Distributed everywhere. Grows in moderately humid places with loose soils, including floodplain meadows, river sands, sparse forests, arctic tundra. It is an indicator of increased soil acidity.
Unlike non-medicinal species, horsetail has branching stems that grow not downwards or horizontally, but upwards.
The green mass of the plant contains saponins, alkaloids, flavonoids, organic acids, tannins and resinous substances, fatty oils and many biologically active compounds, in spore-bearing shoots - up to 8% nitrogenous substances, up to 2% fat, up to 14% carbohydrates and a large amount of vitamin C, which is destroyed by less than half during cooking.
Medicinal raw materials are summer green shoots.
It is used as a diuretic, for various diseases of the cardiovascular system (atherosclerosis, hypertension, cardiovascular insufficiency), increases blood clotting, can be used for uterine atony, is useful for kidney stones, has antiallergic, wound healing and antimicrobial properties (48). As an additional therapy, it can be prescribed in the treatment of malignant neoplasms (49) and inflammatory eye diseases (50).
Young spore-bearing shoots, freed from shells, are used for fresh and boiled food, as well as for making fillings in pies, casseroles, okroshkas and sauces.

Culinary use
horsetail soup. Potatoes (300 g), cut into slices, boil in water (0.7 l), add chopped horsetail pestles (300 g) and bring to a boil. Before serving, season with sour cream (40 g). Salt - to taste.
Okroshka with horsetail pestles. Chopped boiled egg (1 piece), sorrel (5-10 leaves) and horsetail pistils (1 cup) pour kvass (2 cups), add boiled chopped potatoes (2 pieces), horseradish (2 tablespoons), granulated sugar (1 teaspoon spoon), salt and mustard (to taste), as well as pieces of sausage (60 g). Season with sour cream (2 tablespoons).
Fried horsetail pistils. Selected and washed pestles (200 g) roll in breadcrumbs, salt, pour sour cream (60 g) and fry in a pan.
Roast Horsetail Pistils with Mushrooms. Soaked dry mushrooms (50 g), grind in a meat grinder, mix with horsetail pestles (200 g), salt, put in metal molds, pour sour cream (40 g) and bake in the oven.
Roast horsetail pestle with meat. At the bottom of the pot put a layer of chopped potatoes (150 g), then a layer of pieces of meat (200 g) and a layer of pestles (200 g). Pour sour cream (50 g). Top the pot with a cake of dough mixed with a small amount of fat (20 g). Bake in the oven.
Horsetail meatballs. Chop the washed pestles (200 g), mix with semolina porridge (40 g of cereals), boiled in milk (1 cup). Form meatballs from the resulting mass, roll them in breadcrumbs (20 g) and bake in fat (20 g) in the oven.
Horsetail omelette. Thoroughly mix raw eggs (3 pieces), milk (1 cup) and chopped pestles (2 cups), pour the resulting mass into a heated frying pan greased with oil (15 g). Close and bake in the oven. To prepare an omelette, you can use grated cheese (30 g). In this case, 2 eggs are introduced into the mixture.
Horsetail casserole. Grind pestles (100 g) with a knife or a slice, add mashed potatoes (100 g) and a mixture of eggs (1 piece) with milk (1 cup). Salt, mix and bake in butter (10 g) in the oven.
Stuffing for pies. Washed and peeled horsetail pestles (200 g) chop together with a boiled egg (1 piece), add browned onion (50 g) and sour cream (4 tablespoons). Salt and stir.

ICELAND CETRARIA, or ICELAND MOSS
(Cetraria islandica L.)
A bushy lichen from the Parmelia family, often forming continuous tufts of thalli 10-15 cm thick on the soil, crunching underfoot in dry weather. The vegetative body (thallus) is formed by ribbon-like branching lobes wrapped in tubules. The edges of the blades are usually with small cilia. At the bottom of the thallus lobes are dotted with bright white, and at the base with red spots, which makes it possible to distinguish Icelandic moss from other lichens. Sods are weakly connected to the soil and are very easily separated from it.
Grows well in dry sandy soil in pine forests, heather thickets, in swamps among mosses. This is one of the most common lichens in the forest and tundra zones. You can collect it from the moment the snow melts until new snow falls.
In the same places where the Icelandic cetraria grows, there is a lichen of deer cladonia, or deer moss, which forms a continuous whitish cover on the soil in pine forests. Unlike tufts of cetraria, tufts of cladonia are formed not by flat lobes, but by rounded hollow stems branching from the base. Since the consistency of deer cladonia is much coarser than Icelandic cetraria, it is used for medicinal purposes only after industrial processing. In addition, flour, molasses and sugar can be made from it.
The thallus of the Icelandic cetraria contains about 70% carbohydrates, mainly cellulose, 3% proteins, 2% fats, B vitamins, gum, trace elements and other organic substances, including antibiotics with high antimicrobial activity.
Due to the fact that this plant contains starch, which forms a gelatinous mass when dissolved, as well as antibiotics; it is used for inflammation of the gastrointestinal tract, burns, ulcers, purulent wounds, and is used to treat bronchitis and pulmonary tuberculosis (51). A decoction of cetraria is recommended for the treatment of malnourished patients (52).
In the northern regions of our country, this lichen has been eaten since ancient times in the form of porridge; in addition, it is added to flour when baking bread.
The disadvantage of Icelandic moss is food product is bitterness. To remove it, a weak solution of soda (5 g per 1 liter of water) or wood ash (25 g per 1 liter of water) is prepared and the lichen is soaked in it for a day, after which the liquid becomes brown and bitter. Then the Icelandic moss is washed several times in clean water and left in it for another two days. The washed plants deprived of bitterness are dried and stored for future use in the form of flour or used for fresh cooking.

Culinary use
Kissel in hunting style. Washed chopped Icelandic moss (3 cups) boil for 2 hours in 1 liter of water. Strain the broth, add cranberry juice (2 cups) and granulated sugar (1/2 cup) to it. Boil. Instead of cranberries, lingonberries mashed with caxap sand can be added to the decoction.
forest jelly. Prepare a concentrated decoction of Icelandic moss (1 kg of lichen per 1 liter of water), salt it to taste, pour over chopped boiled mushrooms (up to 500 g) and cool until it hardens. Serve with horseradish, mustard, pepper and vinegar.
Jellied mushrooms with Icelandic moss. Sprinkle the sorted and washed small mushrooms (250-300 g) with salt, soak for 2 hours, then pour with a hot concentrated decoction of Icelandic moss (3 cups). Cool in the refrigerator until cold.
Pasta diner made from Icelandic moss. Boil washed Icelandic moss (200 g) and grind in a meat grinder, add butter (100 g), mustard (3 g), salt and pepper (to taste). Mix everything thoroughly and refrigerate. Use for sandwiches.

YARUTKA FIELD
(Thlaspi arvense L.)
An annual herbaceous plant from the cruciferous family, 15-45 cm high, with a taproot and a furrowed stem. The lower leaves are petiolate, alternate, oblong, stem - sessile, with an arrow-shaped base, along the edge - serrated. The flowers are small, white, reminiscent of crosses, collected in dense tassels at the top of the stem. Blooms in summer. The fruit is a multi-seeded pod. One plant during the summer produces up to 2 thousand seeds.
Grows in wastelands, fields, vegetable gardens, salt licks, dry lands, meadows and forest edges.
Yarutka leaves contain a large amount of vitamin C, about 20% protein, up to 5% fat, over 40% nitrogen-free extractives and about 25% fiber.
It has astringent, disinfectant and antiscorbutic properties. In terms of calories, this plant is close to swede and cabbage. It has a pleasant mild spicy taste, somewhat reminiscent of the taste of turnips, and has a strong garlic smell. In salads (including medicinal) it is used alone and mixed with other plants. Due to the specific taste and smell, when preparing salads, it does not require the mandatory addition of hot spices and can only be used with salt.

Culinary use
Yarutka salad. Boiled potatoes (200 g) cut into slices, put chopped leaves (200 g) on ​​top, salt and pour sour cream or mayonnaise (30 g).
Yarutka leaf puree. Grind the washed leaves in a meat grinder, add salt (50 g per 1 kg of greens). Use to season soups (2 tablespoons per serving), as well as a side dish for meat and fish dishes.
Fish broth with yarutka greens. Put the fish cut into pieces in a saucepan along with the prepared yarutka greens (150 g) and spices (salt, pepper, bay leaf - to taste) and cook in 1 liter of water until tender (10-15 minutes). Serve fish separately.
Caviar from yarutka, carrots and nettles. Grind the washed greens of yarutka (100 g) and nettle (50 g), as well as carrots (100 g) in a meat grinder and stew with sour cream and fat. 5 minutes before cooking, add mustard, salt and vinegar (to taste).

WHITE LAMINATE, or NETTLE DEAF
(Lamium album L.)
Perennial herbaceous plant from the mint family. The shape of the leaves and stem is very similar to the nettle dioecious, but differs from it in a lighter color of the leaves, pubescence of thin soft non-burning hairs, as well as large white two-lipped flowers. Blooms all summer.
It grows in sparse forests, along their edges, among shrubs, in swamps, in vegetable gardens, along river banks. The northern border of the range reaches 69 ° N. sh.
Lamb leaves are fragrant, tasty, nutritious and vitamin-rich. By the content of vitamin C, they are equivalent to sweet peppers, and by the content of carotene - carrots. They contain mucus, tannins, saponins, essential oils, organic acids. Lamb flowers are especially rich in biologically active substances, which are widely used in medicine in a number of Western European countries and are an object of import. They have an astringent and anti-inflammatory effect, which allows them to be used for skin diseases. They are used for inflammation of the bladder and kidneys (including nephritis), hemorrhoids, and also as an expectorant and cough softener in bronchitis, they have a hemostatic property (53).
Young shoots are used for salad. The green parts of the plant can be used throughout the summer for making soups, soups, and mashed potatoes. The fragrant leaves can be dried and used as a condiment. Recipes for culinary use are the same as for stinging nettle.

BLACK ELDER
(Sambucus nigra L.)
Tall shrub from the honeysuckle family with ash-gray deeply furrowed bark, unpleasantly smelling leaves and small fragrant yellowish-white flowers collected in paniculate inflorescences 15-20 cm in diameter. The most remarkable feature of the species is shiny black fruits that remain on the bushes after the leaves fall. Elderberries are edible, sour-sweet in taste.
In the European part of the USSR, it grows in the undergrowth of broad-leaved, less often mixed and coniferous forests, along forest edges, along roads and rivers in damp places.
Black elderberry is often bred for decorative purposes, in culture it can be seen in many cities. Soviet Union. It is assumed that in the northern regions of the country, including the Leningrad region, only feral specimens are found.
In the south of the USSR, elder grass grows - a perennial with medicinal properties 0.5-1.5 m high with a powerful unbranched stem and the same leaves, flowers and fruits as black elderberry. It is easily introduced into cultivation and deserves cultivation in individual gardens outside its range.
In ancient times, it was believed that the black elderberry is a sacred plant and prolongs life. Flowers, berries, bark and roots of this shrub were widely used in folk medicine. Elderberry was also used in everyday life: samovars were cleaned with bunches of elderberry, berries were added to grape wines to improve the color and give it a nutmeg taste. The English made a beautiful dessert from the inflorescences of this plant: they dipped them in whipped chicken protein, sprinkled with powdered sugar, baked in the oven and served with raspberry syrup.
Black elderberry inflorescences contain mucous substances, organic acids, paraffin-like compounds, solid essential oil, rutin and glycoside, berries contain vitamin C, carotene, glucose, fructose, malic and other organic acids, tannins and anthocyanins.
Elderberry inflorescences are harvested during the period of full flowering. In order to separate the flowers from the pedicels and fragments of the stems, the dried inflorescences are rubbed between the palms, and then sifted through a sieve. Berries are harvested in the period of full ripening.
Black elderberry flowers have diaphoretic, antipyretic, sedative, diuretic, astringent and mild disinfectant properties. An infusion of them is taken for colds (54), sometimes for liver diseases (as a choleretic and astringent) (55). Outwardly, they are used for rinsing with inflammatory diseases of the mouth and throat (in particular, with stomatitis and tonsillitis), for compresses and poultices. Fresh berries are used for diseases of the nasopharynx and urticaria, and dried - as a mild laxative (in the form of jelly). Elderberry juice has a phytoncidal property, and it is recommended as an antimalarial agent. In the folk medicine of Azerbaijan, a water-alcohol distillate from elderberries is used, which is drunk for stomach pains and malaria. Flowers, berries and elderberry leaves in the form of an aqueous infusion are prescribed for diabetes mellitus.

Culinary use
Black elderberry kissel. Pour dried berries (75 g) with hot water (0.5 l) and cook for 10-15 minutes. Drain the broth, mash the remaining berries, pour water (0.5 l) and cook for another 5-10 minutes. Combine both broths, add granulated sugar (120 g), citric acid (1 g) and cook until tender. The remaining pomace can be used as a filling for pies.
Drink of centenarians. After straining, add 2 tablespoons of honey to a hot decoction of dried elderberries (1 tablespoon per 0.5 l of water). Serve hot.
Black elderberry syrup. Fresh washed berries (1 kg) pour water (2 cups) and boil for 15-20 minutes. Squeeze the juice, add granulated sugar (1 kg) to it, bring to a boil, pour into clean bottles and cork them with corks. Store in a cold place.
Black elderberry jam. Pass the washed fresh berries (1 kg) through a meat grinder, add granulated sugar (1 kg), water (1-2 cups) and cook until the desired density.
Black elderberry jelly. Dilute the syrup prepared from elderberries (1 tablespoon) with water (1 cup), add gelatin (1 kg) soaked in water, boil for 10-15 minutes, then strain and pour into vases. Serve chilled.
Pastila from black elderberry. Mix black elderberry pomace (1 kg) with granulated sugar (600 g) and cook for 15 minutes. Put on a baking sheet with a layer 1.0-1.5 cm thick and dry in the oven at a low temperature.
Black elderberry liqueur. Diluted with water (1 glass) syrup from berries (200 g) pour into vodka (1 l) and leave for 3-4 days.
dried elderberry. Berries of black elderberry are separated from the stalks and twigs and dried in a darkened ventilated room. Dry in the oven on low heat. Store in a dry place in glass jars.
Black elderberry honey. Fill a glass liter jar with elder flowers without pedicels, pour them with sugar syrup (1 part boiled water and 1 part granulated sugar) and infuse for a day, then bring to a boil and boil for 20 minutes. Strain hot infusion through a fine sieve and cool.

HEATHER ORDINARY
(Calluna vulgaris L.)
An evergreen branched shrub from the heather family, 30-60 cm high. The leaves remain on the plant for several years, on the side branches they are small, narrow, with edges bent down, arranged tiled in 4 rows. The flowers are small, lilac-pink, on short axillary pedicels, collected in a one-sided brush. Blooms from July to September.
Distributed in the northern and middle zone of the USSR. Grows in pine forests, wetlands, sandy and sandy loamy soils. Sometimes it forms a continuous flowering carpet, exuding a unique aroma, on clearings and burnt areas.
Heather twigs and flowers contain glycosides, enzymes, tannins, essential oils, saponins, resins, starch, and gum.
Medicinal raw materials are the tops of the stems with leaves and inflorescences, which are collected during the flowering period and dried only in the air (under a canopy or in the attic).
For medicinal purposes, heather is used for inflammation of the renal pelvis and bladder, as well as nephrolithiasis, as an antiseptic and anti-inflammatory agent, for diarrhea and enterocolitis - as an astringent, for nervous excitations - as a sedative and hypnotic, improves expectoration of sputum, is prescribed for gastritis with increased acidity (56).
Traditional medicine recommends drinking a decoction of flowering branches for rheumatism, colds and nervous diseases, nephrolithiasis and dysentery, as well as using it for baths for rheumatism and swelling of the legs associated with kidney and heart diseases, and apply steamed green mass to bruised places and tumors ; festering wounds, eczema lesions, burns are sprinkled with powder from flowers.
In the Scottish folk epic, information has been preserved about a miraculous drink - heather honey, the secret of which has remained undisclosed. However, tea from heather flowers, tinctures and liqueurs from its flowering branches are also fragrant, tasty and very healthy.

Culinary use
heather tea. Mix dry heather flowers (1 part), dry rosehip petals (1 part) and dry strawberry leaves (2 parts). Brew in a small teapot.
heather syrup. Pour fresh heather flowers (20 g) with boiling water (2 cups), leave for a day, then strain. Combine the infusion with granulated sugar (500 g) dissolved in water (3 cups) and bring to a boil.
Drink "Forest". Dip the washed blackcurrant leaf into boiling water (1 cup) and leave it for 5-7 minutes, then add heather syrup (1 tablespoon) and stir. Serve chilled.
Drink "Heather honey". Boil dry heather flowers (3 g) in 1 liter of water for 2-3 minutes, then strain and dissolve honey (100 g) in the drink. Serve chilled.

YERNIK ORDINARY, or SHIKSHA (VODYANIKA)
(Empetrum nigrum L.)
Evergreen, heather-like, very branched shrub from the crowberry family with creeping stems 30-50 cm long and small dark brown linear-oblong leaves. Flowers sessile, axillary, pale red. The fruit is a watery black berry-drupe the size of a pea.
Distributed in the northwestern and central regions of the European part of the RSFSR and in Siberia. In the polar-arctic zones, it grows in dry lichen-mossy tundras and on coastal sandy slopes. In the forest and steppe zones - more often in peat bogs, in dunes, larch and coniferous forests. In the Far North, yernik is better known as shik-shi. The local Khanty name is "seipa", the Mansi name is "sel-pil". In more southern areas, it is more often called crowberry.
The fruits of yernik contain the same amount of ascorbic acid as lemon, while the leaves of the plant contain 5 times more of it. Anthocyanins, flavonoids and primulin were found in the berries, ellagic and caffeic acids, querticin, rutin, carotene were found in the leaves.
An infusion from the aerial part is used for fatigue, headache, as a remedy that has a beneficial effect on the nervous system, has an antiscorbutic property, is used for kidney diseases, anthrax, epilepsy and paralysis (57). The main population of our country does not consider dwarf birch a useful plant and does not eat it, however, it is very popular among the peoples of the North and is considered not only the best remedy for headaches, but also a favorite food product. From it they prepare "tolkusha" - a mixture of fruits with fish and seal oil. In Chukotka, they regale themselves with shiksha jam, dumplings are stuffed with fruits, and healing tinctures are made from them.

Culinary use
Shiksha compote. In the boiled syrup (60 g of granulated sugar in 8 glasses of water), lower the prepared fruits (400 g), bring to a boil and cool. To improve the taste, add citric acid (1 g).
Shiksha jam. Put prepared fruits in hot 70% sugar syrup and cook until tender. To improve the taste, add citric acid.
Shiksha with sugar. Mix the washed fruits (200 g) with granulated sugar (25 g). Serve for dessert.
Morse from shiksha. Mash the washed berries (1 cup), squeeze the juice out of them. Dip the pomace for 10 minutes in boiling water (1l), then strain. Mix the broth with squeezed juice, add granulated sugar C / 2 cups). To improve the taste, add citric acid. Withstand 10-12 hours. Serve cold.
Shiksha jam. Prepared like black elderberry jam. Citric acid is added to improve the taste.

JUNIPER
(Yuniperus communis L.)
An evergreen, very branched, thorny shrub from the cypress family, 1-2 m high. The needles are stiff, subulate, 1 cm long, located in whorls (3 each). The plant is dioecious: staminate inflorescences look like small oval yellow spikelets sitting in the axils of the needles under the tops of the side branches; pistillate - small oval pale green cones that grow when seeds ripen into bluish-black fruits with a blue bloom, sweetish and spicy in taste (cone berries). Seeds in cones are formed in the second year.
It grows both in dry pine forests and in moist spruce forests, along the banks of rivers and lakes, on moss-covered swamps and mountain slopes. The northern border of the range reaches 70 ° N. sh.
In hot weather, "juniper barrens" evaporate almost 30 kg of phytoncides from one hectare per day - this amount of volatile substances is quite enough to cleanse a large city of pathogenic microbes.
The cones contain a large amount of grape sugar, organic acids (malic, acetic, formic), dye, resin, wax and oil were found. In the past, sugar was made from them.
For medicinal purposes, cones are used. They are collected in the fall, at the moment of full ripening, shaking them onto a canvas spread under a bush. Juniper berries are used as an infusion as a diuretic, urinary tract disinfectant, expectorant, and digestive aid (58). In folk medicine, an infusion of juniper berries is used for liver diseases, kidney stones, inflammation of the appendages, and rheumatism. A decoction made from berries and branches is drunk in the absence of menstruation, from branches - in diabetes. Juniper preparations are contraindicated in inflammation of the kidneys, as well as in certain diseases of the stomach and intestines.
Juniper berries have long been used in cooking. So, in French cuisine, they were added for flavor to meat and poultry dishes (7-8 berries per 1 kg of meat). It is impossible to eat them in large quantities, as they are poisonous, especially when poorly dried.

Culinary use
Juniper seasoning. Grind dried juniper berries like black pepper. Use to add to meat soups (1 teaspoon for 4-5 servings).
Kvass with juniper. 3-5 hours before kvass is ready, add juniper broth to it (10 fruits per 1 liter of water).
Sauerkraut with juniper. Grind dry berries (20 g) in a mortar and boil in 1 liter of water. Pour the broth into the cabbage during salting (0.5 l per 10 kg).
juniper beer. Boil fresh juniper berries (200 g) in water (2 l) for 30 minutes, strain and cool to room temperature, add honey (50 g) and yeast (25 g), then stir and set for fermentation. When the yeast rises to the top, stir again and bottle. Leave the bottles closed with corks for 3-5 days in a cool place.
juniper liqueur. Juniper berries (10 g fresh or 5-6 g dry) boil for 15 minutes in a small amount of water. Strain the broth, add honey (50 g) to it, mix with vodka (1 l) and insist for 5-10 days.

MOUNTAIN ASH
(Sorbus aucuparia L.)
Small tree (up to 15 m) or shrub (up to 3 m) with smooth gray bark and large feathery leaves. The flowers are white, fragrant, collected in a branched inflorescence up to 10 cm in diameter. It blooms in June, bears fruit in August - September. The fruits are bright red, apple-shaped, usually remain on the branches until late autumn.
It grows under the canopy of coniferous, deciduous and mixed forests, along forest glades and edges, in clearings, in bushes and near water bodies. The range of this plant covers almost all of Europe and reaches Vorkuta in the north. In Siberia, the common mountain ash is replaced by a more frost-resistant species - the Siberian mountain ash, the northern border of the range of which reaches 70 ° N. sh.
The fruits of mountain ash are mainly used as medicinal raw materials and are only occasionally used as feed for pigs. As a food product, they are not very popular due to their bitter taste, and in vain, because they can be used to make amazing delicacies.
The fruits of this plant contain up to 10% sugars, up to 3.6% organic acids (including malic, tartaric, succinic and sorbic). Mountain ash contains a significant amount of vitamin C (more than in lemons and oranges), carotene (almost 3 times more than in carrots) and 3-4 times more iron than in the pulp of apples. In addition, amino acids, essential oils, iodine, bitter and tannins were found in the fruits.
Rowan fruits are used as a multivitamin remedy. They are harvested after the first frost, when they lose their bitterness, and dried at a temperature not exceeding 40-60 ° C (otherwise they turn black and become rancid, remaining completely raw in the middle). Rowan can also be dried in the air. To do this, the collected brushes are strung on threads and hung in a dry, cold place, where they are stored until spring. Dried rowan is useful to brown in the oven at a temperature of 150-160 ° C. Dried berries are ground in a meat grinder. Rowan powder is added to kissels, confectionery and fruit vitamin tea leaves (with currant and dry raspberry leaves). In fruit brew, the mass of mountain ash should be no more than 2/3, otherwise the drink will be too bitter. Rowan fruits are used as a diuretic, choleretic, antirheumatic and mild laxative (59).
In folk medicine, mountain ash is used for hemorrhoids, kidney stones, heavy periods, dysentery, and diseases of the liver and gallbladder (60). Juice from fresh fruits with sugar is drunk with gastritis of the stomach with low acidity, heart and liver diseases, colds and hypertension. Rowan fruits are good for increasing physical and mental performance. An infusion of the leaves is used to bathe children with scrofula. With prolonged consumption of rowan fruits or large doses, blood clotting increases, so long-term treatment should be carried out under medical supervision.
In cooking, fresh rowan fruits are used in the form of various drinks and dessert dishes.

Culinary use
Rowan jam. Fruits (1 kg) sorted and blanched for 3-5 minutes in a 3% boiling salt solution (this is done to remove bitterness), rinse and pour 65% sugar syrup (2 l). Leave for 12-15 hours, then cook until tender. For diabetics, jam is not boiled with sugar, but with a syrup of xylitol, sorbitol, or a mixture of them (1: 1) at the rate of 1 1/4 cups of water per 1 kg of the substance.
rowan syrup. Pour the washed rowan fruits (2 kg) with water and cook until softened, rub through a sieve and squeeze out the juice. Pour 35% sugar syrup (450 g) into juice (550 g), bring to a boil and bottle for storage.
Kissel rowan. Add 1 glass of water and granulated sugar (to taste) to the rowan syrup (2 tablespoons), bring to a boil and gradually pour in the starch (1 tablespoon) dissolved in 1 glass of water. Stir and bring to a boil.
Rowan jelly. Berries touched by frost (1 kg) are blanched in a hot solution of common salt, then washed and boiled in water (2 cups). Squeeze the boiled mass through cheesecloth or cloth. Add granulated sugar (100 g) to the juice and cook it for a short time. Let cool in the refrigerator.
"Rowan in sugar". The sorted and washed fruits (1 kg) are blanched in a hot solution of table salt. Thoroughly grind granulated sugar (150 g) with the whites of two fresh eggs until a homogeneous white mass is formed, add the juice of a small lemon and stir until thick. Air-dried fruits roll first in the resulting mass, and then in powdered sugar (50 g) and spread in one row on a drying tray.
Puree rowanberry. Blanched in a hot solution of table salt and washed fruits, pass through a meat grinder, mix with sugar in a ratio of 1: 1, arrange in jars and pasteurize at a temperature of 95 ° C (jars with a capacity of 0.35 l - 15 minutes, 0.5 l - 20 minutes). With a ratio of crushed fruits and sugar of 1: 2, puree can not be pasteurized, but then it should be stored in the refrigerator.
Rowan jam. Blanched in a hot salt solution and washed fruits (1 kg) boil in water (1 cup) until softened, then rub through a sieve, add granulated sugar (500 g) and cook until the desired density.
Rowan marshmallow. Transfer the fruits (1 kg) blanched in a hot salt solution and washed into an enamel pan, add 1 glass of water, bring to a boil and cook until softened. Rub the softened fruits through a sieve, add granulated sugar (600 g) to the puree and cook, stirring, until the mass acquires the consistency of thick sour cream, and then put it in a 1.5 cm thick layer in wooden trays and dry in the oven at low temperature.
Rowan pop. Blanched and washed fruits (350 g) are mashed with a pestle, put in a saucepan, pour water (4 l) and cook until softened. Then remove from heat, add granulated sugar (150 g), dissolve it and put the pan in a warm place for fermentation, covering it with gauze. When fermentation begins, strain the drink, pour into bottles, adding 3-4 raisins to each, and cork well. Store bottles in a cool place in a horizontal position.
Rowan kvass. Blanched in a hot solution of table salt and washed fruits (1 kg), mash with a wooden pestle, pour water (4 l) and cook for 10 minutes. Strain the juice, add granulated sugar (2 cups) to it and cool. Then pour in diluted yeast (10 g), mix well, pour into bottles, cork them and put them in a cool place for 3 days.
Rowan pouring. Mash the rowan fruits (2 kg), pour them with water (1 l), add granulated sugar (500 g). After 4-5 days, squeeze the juice, pour it into bottles, close them with corks and leave in a cool place for 30-40 days in a horizontal position.

FOREST PINE, or SECONDARY
(Pinus silvestris L.)
This evergreen slender tree from the extensive pine family with blue-green stiff needles 4-6 cm long, which is located on whorled fluffy branches, cannot be confused with any other plant. It blooms in early June, forming staminate spike-shaped inflorescences and pistillate cones sitting at the ends of young shoots. After fertilization, the cones grow and become woody.
Scotch pine is one of the main forest species in the USSR. Distributed from the forest-tundra to the steppe zone. In swamps it acquires a dwarf form, in the mountains - sometimes elfin.
The healing properties of pine needles, due to the presence of volatile phytoncides in it, have long been noticed. In a dry pine forest, tuberculosis patients, inhaling the air saturated with the aroma of pine needles, disinfect their lungs, as it were. From time immemorial, the Khanty and Nenets have used a decoction of pine branches for scabies and pain in the joints, and ulcers and boils are lubricated with the juice of young needles and resin.
Medicinal raw materials are pink-brown shoots up to 4 cm long (buds) and annual needles of young twigs. For its harvesting, young pine undergrowth is used in cutting areas. The buds are harvested in early spring, when they are just beginning to swell, but have not yet had time to bloom. They are cut from side branches, which look like a crown with a central bud, around which are whorls of several lateral buds. The surface of the kidneys is covered with dry fringed resinous scales, under which undeveloped paired green needles are hidden. Dry the kidneys in the shade, in a well-ventilated area, spreading them out in a thin layer. Needles can be harvested throughout the year, but the largest amount of ascorbic acid is found in it in winter.
In the kidneys found fatty oil, resins, bitter substance pinicin, tannins, free alcohols, ascorbic acid, starch, traces of alkaloids, mineral salts, in the needles - a significant amount of ascorbic acid, carotene, tocopherol, phylloquinone, tannins and resinous substances, essential oils , alkaloids, phytoncides, trace elements, etc. As the species moves north, the amount of vitamins in the needles increases.
During World War II, pine branches were used to treat scurvy. Currently, pine buds are widely used in medicine. Often they are included in the composition of diuretic fees. A decoction prepared from them is recommended as an expectorant and disinfectant in inflammatory processes of the upper respiratory tract, is prescribed for inhalation, and regulates the activity of the gastrointestinal tract (61). In addition, a decoction of pine buds is used externally as a wound-healing agent that stimulates tissue regeneration for rinsing with periodontal disease, bleeding gums, and inflammation of the oral mucosa (62).
In folk medicine, a decoction of the kidneys is used for rickets, rheumatism, dropsy, urolithiasis, skin diseases associated with metabolic disorders, as well as a choleretic and regulating menstruation. Hot milk with pine pollen (1 teaspoon per glass) is drunk once a day for hypertension, rheumatism and as a tonic. In addition, pollen is insisted on alcohol or brewed in boiling water (possible in hot milk) and, adding honey and butter, is used for lung diseases. In the treatment of lung diseases, resin (freshly flowing resin) is also used, it is poured with water and kept in the sun for 9 days. Young (red) cones insist on vodka and drink with pain in the heart, green cones that appear in the first year of pine life are used as a hemostatic agent. Pine needles are used for baths, ointment is made from resin, cooked together with pork fat and sugar, which is applied to wounds.
Pine preparations are contraindicated in hepatitis, glomerulonephritis and pregnancy.
Pine not only heals, but also feeds. In some regions of Siberia and in the north of the European part of the USSR, the sweet and juicy outer layers of wood (sapwood) are eaten raw or dried and used in a mixture with flour. Unopened male inflorescences are also eaten raw. Delicious drinks are made from pine buds. One glass of coniferous drink in terms of vitamin content is equivalent to 5 glasses of tomato juice and is 5 times richer in them than a glass of lemon juice.

Culinary use
coniferous drink. Well-ground young needles (50 g) insist in boiled water (2 cups) for 2 hours in a dark, cool place. Add a little citric acid and granulated sugar to the filtered solution for taste. Consume immediately after preparation, as the drink loses vitamins during storage.
Pine beer. Young shoots of pine (7-10 cm) chop, boil and strain. Add granulated sugar (1 kg per 10 liters of broth) and cook until the consistency of liquid molasses, then bottle and store in a cold, dry place. To make beer, mix molasses with water in a ratio of 1:15, boil for 2 hours, let cool, ferment, and then bottle, cork and keep in a cold place.

APPENDIX

Production of dosage forms of wild plants and features of their administration

HERBAL PLANTS

calamus marsh
1. Broth: 1 tablespoon of crushed, dry roots and rhizomes, pour a glass of boiling water, boil for 20-30 minutes, strain. Take 1 tablespoon 3 times a day before meals.
2. Infusion: pour 1 tablespoon of crushed dry roots and rhizomes with 1 cup of boiling water, leave for 1-2 hours, strain. Take 1 tablespoon 3 times a day before meals. Can be used outdoors.
3. Decoction: pour 2 tablespoons of chopped dry roots and rhizomes with 1 cup of boiling water, boil for 20-30 minutes, strain. Outwardly.

Siberian hogweed
4. Infusion: pour 5 teaspoons of crushed dry roots with 2 cups of boiled water at room temperature, insist for 24 hours, strain (daily dose).

Highlander bird
5. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 10-15 minutes, strain. Take 1 tablespoon 3-4 times a day.
6. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 2 hours, strain. Take 1 tablespoon 3 times a day.

Angelica officinalis
7. Decoction: Pollozhki - 1 teaspoon of dry crushed root, pour 1 glass of water, leave for 30 minutes, boil for 3-5 minutes, strain (daily dose).

Fireweed angustifolia
8. Decoction-infusion: pour 2 tablespoons of dry chopped grass with 1 glass of water, boil for 15 minutes, leave for 1 hour, strain. Take 1 tablespoon 3-4 times daily before meals.
9. The same. Outwardly.
10. Infusion: pour 1 tablespoon of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Outwardly.

red clover
11. Infusion: pour 1 tablespoon of dried flowers with 1 cup of boiling water, leave for 20 minutes, strain. Take 1 tablespoon 3 times a day.
12. The same, but insist 30 minutes. Inside and out.

Stinging nettle
13. Infusion: pour 1 tablespoon of dry chopped grass with 1 cup of boiling water, leave for 15-20 minutes, strain. Take 1 tablespoon 3 times a day.
14. The same, but insist 30 minutes.
14. Infusion: pour 3 tablespoons of chopped dry grass with 1 cup of boiling water, leave for 30 minutes, strain. You can use the juice of fresh herbs. Outwardly.

Burnet officinalis
16. Infusion: Pour half a teaspoon of crushed root with one (strong dose) or two glasses (moderate dose) of water, leave for 8 hours, bring to a boil and strain. Take 2-3 tablespoons daily after meals.

Potentilla goose and Potentilla erect
17. Broth: 1 tablespoon of dry rhizomes pour 0.5 liters of water, boil for 20 minutes, strain. Take 6-8 tablespoons daily.
18. Decoction: 5 tablespoons of dry chopped raw materials (grass or roots, you can mix) pour 0.5 liters of water, boil for 20 minutes, strain. Outwardly.

Quinoa and mar
19. Steamed grass. Outwardly.
20. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 15-20 minutes, strain. Rinse your mouth before and after meals. You can use the juice of fresh herbs.

Burdock
21. Decoction-infusion: pour 2 teaspoons of dry crushed roots with 1 glass of water, boil for 15-20 minutes, leave for 30 minutes, strain. Take 1 tablespoon 3-4 times a day.
22. Gruel from fresh leaves. Outwardly.
23. Decoction-infusion: pour 1 tablespoon of dry chopped roots with 1 cup of boiling water, boil for 10-15 minutes, leave for 20 minutes, strain. Outwardly.

Lungwort officinalis
24. Infusion: pour 2 teaspoons of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Take 1 tablespoon 3-4 times a day.
25. Fresh grass. Apply to the affected area.
26. Infusion: Pour 2 teaspoons of dry chopped grass with 1 cup of boiling water, steam for 30 minutes, strain. Take 1 tablespoon 3 times a day.
27. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 30 minutes, strain. You can use the juice of fresh herbs. Outwardly.

Chickweed
28. Infusion: Pour 1 tablespoon of dry grass with 1 cup of boiling water, tightly close the vessel with a lid, wrap it in a thick cloth, leave for 8 hours, then strain. Take "/" cup 4 times a day before meals.
You can use grass juice (take 1 teaspoon every 2 hours).

Stonecrop purple
29. Infusion: pour 4 tablespoons of fresh leaves with 3 cups of boiling water, leave for 4 hours, strain. Use for washing wounds.
30. Infusion: pour 1 tablespoon of fresh leaves with 1 cup of boiling water, leave for 4 hours, strain. Take 1-2 tablespoons 3-4 times a day.
31. Boil fresh leaves (1 tablespoon) with boiling water, wrap them with gauze. Apply to the sore spot.

Dandelion officinalis
32. Decoction: pour 1 tablespoon of dry chopped roots and leaves with 1 glass of water, boil for 10 minutes, strain. Take 1 tablespoon 3 times a day before meals.
33. Decoction-infusion: pour 1 tablespoon of dry crushed roots and leaves with 1 glass of water, boil for 10 minutes, leave for 30 minutes, strain. Take 1 tablespoon 3 times a day before meals.
34. Fresh grass or plant juice. Outwardly.

Shepherd's bag
35. Decoction-infusion: pour 2 teaspoons of dry chopped grass with 1 cup of boiling water, boil for 10 minutes, leave for 1 hour, strain. Take 1 tablespoon 4-5 times a day. Can be used outdoors.
36. The same, but insist 30 minutes. Take 1 tablespoon 4-5 times a day.

Common tansy
37. Infusion: pour 1 tablespoon of dry inflorescences with 1 cup of boiling water, leave for 1 hour, strain. Take 1 tablespoon 2 times a day before meals.
38. Infusion: pour 3 tablespoons of dry inflorescences with 1 cup of boiling water, leave for 20 minutes, strain. Outwardly.

Plantain large
39. Infusion: pour 2 teaspoons of dry crushed leaves with 1 cup of boiling water, leave for 30 minutes, strain. Take one second - one third of a glass 3-4 times a day 20 minutes before meals. You can use the juice of fresh leaves (take 1 tablespoon 3 times a day before meals).
40. Infusion: pour 2-3 tablespoons of dry crushed leaves with 1 cup of boiling water, leave for 20 minutes, strain. Outwardly. You can use fresh leaves, as well as dressings soaked in juice and infusion.
41. Infusion: pour 2 teaspoons of dry crushed leaves with 1 cup of boiling water, leave for 15 minutes, strain. Take 2 tablespoons 3 times a day 20 minutes before meals. You can use the juice of fresh leaves (take 1 tablespoon 3 times a day before meals).
42. Infusion: mix 2 teaspoons of crushed seeds with 2 teaspoons of water, shake, add 6 tablespoons of boiling water, cool and strain. Take orally 1 tablespoon 3 times a day. With eye
diseases externally.

Wormwood
43. Infusion: pour 1 tablespoon of chopped herbs with a glass of water, bring to a boil, but do not boil. Place in a thermos for 2 hours, strain.
Take half a glass to a glass 3-4 times a day 30 minutes before meals.
44. Infusion: 1 tablespoon of crushed roots pour 0.5 liters of dry white wine, bring to a boil, but do not boil. Place in a thermos for 2 hours, strain. Take 1 tablespoon 3-4 times daily before meals.

prickly tartar
45. Decoction: pour 2 teaspoons of chopped dry grass with 1 cup of boiling water, boil for 15-20 minutes, strain. Take 1 tablespoon 3 times a day. Can be used outdoors.

Yarrow
46. ​​Decoction-infusion: pour 3 tablespoons of dry chopped grass with 1 glass of warm water, boil for 15 minutes, leave for 1 hour, strain. Take 1 tablespoon 3 times a day.
47. Infusion: pour 3 tablespoons of dry chopped grass with one quarter of a glass of water, leave for a week, strain. Take 30 drops 3-4 times a day.

Horsetail
48. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Take half a glass 2-1 glass 3 times a day after meals. Can be used outdoors.
49. Infusion: pour 2 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Take 1/4 cup 2-4 times a day.
50. Infusion: 1.5-2 tablespoons of dry chopped herbs, pour 1 cup of boiling water, leave for 30 minutes. Outwardly.

Cetraria Icelandic
51. Infusion: pour 1 tablespoon of crushed raw materials (dry or fresh thallus) with 1 cup of boiling water, stir and infuse until cool, strain and squeeze (daily dose). Can be used outdoors.
52. Broth: 1 tablespoon of crushed raw materials (dry or fresh thallus) pour 2 cups of water, bring to a boil, cool and strain (daily dose - take 30 minutes before meals).

White lamb
53. Infusion: pour 1-2 tablespoons of dried flowers with 2 cups of boiling water, leave for 2 hours, strain. Take 1/2 cup 4 times a day. Can be used outdoors.

WOOD AND SHRUBS PLANTS

black elderberry
54. Infusion: pour 2 tablespoons of dried flowers with 2 cups of boiling water, leave for 30 minutes, strain. Take hot, 1 cup 2 times a day.
55. The same, take half a glass of a glass an hour before meals.

heather
56. Infusion: 3 tablespoons of crushed dry tops of the stems, pour two and a half cups of boiling water, leave for 2 hours, strain. Take 1 tablespoon every 2 hours.

Yernik ordinary
57. Infusion: pour 1 teaspoon of dry crushed leaves with 1 cup of boiling water, leave for 20 minutes, strain (single dose). Take on an empty stomach, 20-25 minutes before meals.

Common juniper
58. Infusion: pour 3 teaspoons of dried crushed berries with 1 cup of boiling water, leave for 2 hours, strain. Take 1 tablespoon 4 times a day.

Mountain ash
59. Infusion: brew 1 tablespoon of dried fruits with 1 cup of boiling water, leave for 4 hours, strain. Take 1/2 cup 2-3 times a day.
60. Decoction: 1 tablespoon of crushed dry rowan fruits and 1 tablespoon of crushed dry rose hips pour 2 cups of boiling water, boil for 10 minutes, leave for 8 hours, strain. Take half a glass 2 times a day.

Scotch pine
61. Decoction: pour 2 teaspoons of dried kidneys into 1 glass of water, boil for 15 minutes, strain. Take 1-2 tablespoons 3 times a day.
62. Decoction: pour 3 tablespoons of dry kidneys with 1 glass of water, boil for 15 minutes, strain. Outwardly.

Bibliography
1. Abdukhamidov N. A., Adodina N. I., Alimbaeva P. K. et al. Atlas of habitats and resources of medicinal plants.- M.: GUGK, 1976.
2. Artemonov V.I. Green oracles.- M.: Thought, 1989.
3. Ges D. K., Gorbach N. V., Kadaev G. N. et al. Medicinal plants and their use. - Minsk: Science and technology, 1976.
4. Gollerbakh M. M., Koryakina V. F., Nikitin A. A. et al. The main wild plants Leningrad region.- Leningrad. gas.-journal. and book. publishing house, 1942.
5. Gorodinskaya V. Secrets of healing herbs. - M.: Soviet Russia, 1989.
6. Yordanov D., Nikolov P., Boychinov A. Phytotherapy. - Sofia: Medicine and Physical Education, 1970.
7. Kashcheev A.K. Wild edible plants in our diet. M.: food industry, 1980.
8. G. V. Krylov, N. F. Kozakova, and A. A. Camp, Plants of Health, Novosib. book. publishing house, 1989.
9. Kucherov E. V., Baikov G. K., Gufranova I. B. Useful plants Southern Urals. - M .: Nauka, 1976.
10. Mikhailova V. S., Trushkina L. A. Plants on your table.- M.: Soviet Russia, 1989.
11. Molokhovets E. I. A gift to young housewives, or a means of reducing household expenses. - S.-Pb, 1912.
12. Nebytov A., Lukyanchikova M. N. Vegetables and their rational use. - L .: Publishing House of GIDUV, 1944.
13. Pashinsky V. G. Treatment with herbs.- Tomsk, book. publishing house, 1989.
14. Stekolnikova L. I., Murokh V. I. Healing pantries of nature. - Minsk: Urajay, 1979.
15. Khrebtov A. L. Useful and harmful plants of the Urals.- Sverdl. book. publishing house, 1941.
16. Cherepnin VL Food plants of Siberia. Novosibirsk: Nauka, Sib. department, 1987.
17. Shapiro D. K., Mantsevido N. I., Mikhailovskaya V. D. Wild fruits and berries. - Minsk: Uradzhai, 1988.

Scanning and text processing: Petr Slominsky (Moscow), 2005.

!” will be dedicated to wild plants. I decided not to stick specifically to the middle zone of Russia, but to describe those species that may be found and useful to you in all regions of the Russian Federation. In the forest, tundra, in the desert, you can find many wild edible plants.

Some of them are ubiquitous, others have an exact geographic address. Different parts of plants are eaten: fruits, roots, bulbs, young shoots, stems, leaves, buds, flowers. Plants that are eaten by birds and animals can usually be safely used as food. However, there are rarely such plants, all parts of which are edible. Most of them have only one or a few parts suitable for eating or quenching thirst.

And so, here is a list of some edible, wild plants:

Nettle

Young shoots are used for green cabbage soup, mashed potatoes, salads. It grows mainly in the temperate zone in the Northern and (less often) Southern hemispheres. The most widespread in Russia are stinging nettle and stinging nettle.

The strongest sails were sewn from nettle cloth in Russia and other countries, and also the strongest bags, chuvals and coolies made of coarse nettle fabric, “wrens”.

In Japan, a nettle tourniquet in combination with silk was the main material in the manufacture of expensive samurai armor, shields were made from stiffened stems, and bowstrings were made from the strongest nettle fiber, twisted and rubbed with wax.

By the way, you can shift the caught fish with nettles, it will stay fresh longer.

Sorrel (common and horse)

Sorrel contains vitamins C, B1, K, carotene, essential oils; in large quantities it contains organic acids (tannic, oxalic, pyrogallic and others), as well as minerals(calcium, magnesium, iron, phosphorus).

All parts of the plant are used to treat or prevent certain diseases.

Sorrel is also used in the treatment of beriberi, scurvy, anemia.

The leaves and fruits of sorrel have an astringent and analgesic effect, wound healing, anti-inflammatory.

In Russia, it grows mainly in the European part (about 70 species).

Goes to sweet and sour jelly and jam, belongs to the buckwheat family.

It grows on rocks and rocky slopes in the lower parts of mountain ranges, it also enters the lower parts of the Alpine belt.

It occurs in abundance in the Altai Territory and the East Kazakhstan Region, in North-Western Mongolia, the Sayan Mountains. Rhubarb is widely distributed in Asia from Siberia to the Himalayan mountains and Palestine, and is also grown in Europe.

In medicine, rhubarb roots and rhizomes are used, which contain glucosides, which determine the laxative properties of rhubarb, and tannins, which have an astringent effect and improve digestion.

Only the stem of the rhubarb is edible, the leaves and root of the rhubarb are considered poisonous.

It grows widely in many regions of the European part of the country, in the Urals, in Western and Eastern Siberia, in the Far East, in the Crimea and the Caucasus. It grows in water, along the banks of rivers, ponds and lakes, in wetlands.

The edible underwater tubers of the plant contain up to 35/o starch, 10.5/o proteins, 0.5/o fat, more than 3/o sugars, tannins. In dry form in tubers up to 55/o starch and about 9/o sugary substances.

Tuberous formations that develop in autumn at the ends of the shoots are eaten. rarely - rhizomes. Boiled or baked tubers taste like chestnuts, raw - nuts, baked - potatoes.

For long-term storage the tubers are cut into circles and dried in the air, and for grinding into flour, they are dried in the oven.

It grows along the banks of water bodies, often at a considerable depth - up to one and a half meters, is found in swamps and flood meadows, in the vicinity of groundwater in forests and salt marshes.

The most valuable for food use is the long fleshy cane rhizome containing starch (over 50%), carbohydrates (up to 15%) and fiber (up to 32%). The rhizome contains the greatest amount of these substances in late autumn and early spring.

Rhizomes are eaten raw, baked, fried; they taste soft and sweet.

In famine years and periods of long crop failures, the rhizomes were dug up, dried, ground into flour, which was added in large quantities to wheat and rye (up to 90% by weight). However, prolonged use of such bread (apparently due to the high fiber content in cane flour) caused undesirable consequences: swelling of the abdomen, a feeling of heaviness and pain. A method for separating starch from coarse fiber has not yet been developed.

Roasted rhizomes are used as a coffee substitute.

It is found everywhere on the banks of reservoirs and water meadows. Many are familiar with its peculiar black-brown velvety inflorescences on a long (up to 2 m) straight stem. Many mistakenly call it reeds, but they are not even of the same family. Cattail is widely distributed throughout the European part of the country, in the Urals. Caucasus. Ukraine, Siberia and Central Asia.

The rhizomes contain up to 46/o starch, up to 24/o protein, 11% sugars, tannins, the leaves contain ascorbic acid, and the seeds contain fatty oil. In folk medicine, rhizomes are used for dysentery, leaves - as a wound healing and hemostatic agent.

In famine years, cattail was one of the most important sources of food. The rhizomes and young stems have been used and are still used for food. Collect young shoots that have not yet come out of the ground. Before use, they are boiled in salted water. Pickled for the winter. Soups, mashed potatoes are prepared from rhizomes and young stems, they are stewed with potatoes, used as a seasoning for meat, fish, mushroom and vegetable dishes.

Most often, baked rhizomes are now used as food. From them you can make flour, bread, pancakes, biscuits, biscuits, jelly and other products. To prepare flour, the roots are first broken into pieces up to 0.5 cm thick, dried and ground.

Roasted rhizomes can replace natural coffee. Bulb-like cattail sprouts are delicious raw. The rhizomes are harvested in autumn or spring when they contain a lot of starch. Dried, they can be stored for a long time.

About 20 species are found in Russia. It is known that its stems and rhizomes contain up to 48% sugars, up to 6% protein, 3% fat.

The rhizomes of the reeds are edible. If the rhizome is crushed and boiled for 40-50 minutes, you will get a sweet decoction. Boiling the broth over low heat, you can prepare a thick and even sweeter syrup.

The basal white part of the young bulrush is eaten raw. They are edible as a substitute for bread. From the dried rhizome, flour is obtained, which is added to grain for baking bread.

In field conditions, the rhizome of the reed can be baked on coals or in ash. People who find themselves in extreme conditions are not in danger of starvation if there are reeds nearby.

In the people, the reed is called "cut grass". The peeled rhizome is applied to a fresh wound, and the blood stops.

Often used to make salads and borscht. Roasted roots can serve as a substitute for coffee. For tourists, dandelion is undoubtedly able to diversify food. Anyone who has tasted it knows that it is quite bitter. In order to remove this bitterness, it is enough to scald it with boiling water and soak for several hours in cold salted water.

It is very easy to make a salad from dandelion, it is done like this: pre-scald the leaves, add finely chopped leaves of willow-tea, nettle. We mix all this.

A “coffee” drink is made from the roots according to the following recipe: we dig the roots, wash them thoroughly, chop them finely, fry them to a dark brown color. Then grind in a coffee grinder and prepare in the same way as coffee. This drink is very beneficial.

It is found throughout the temperate climates of the Northern Hemisphere. Grows in clearings, edges, among shrubs.

Ivan tea is widely known as a strong antioxidant and is used to cleanse the body of toxins. For medicinal purposes, both the leaves of Ivan tea and its flowers are used.

Residents of the Far East use Ivan tea for sore throats, bleeding, constipation, and also as an anti-inflammatory and astringent. In Tibetan medicine, the herb, roots and flowers were used as an anti-inflammatory agent for diseases of the skin and mucous membranes.

Salads, soups are prepared from young shoots and leaves of willow-tea, and fresh roots can be eaten raw or boiled instead of asparagus or cabbage.

Dried roots are used to make flour, baked bread, pancakes and cakes, and roasted roots are used to make "coffee".

Dried leaves are brewed and get a strong and tasty tea.

Widely distributed in Siberia, the Urals, the Far East, Central Asia, the Caucasus and many regions of the European part of the country. Grows in stagnant ponds and slowly flowing rivers.

Rhizomes are rich in starch - up to 60% and protein - 13.4%, they contain sugars, fats, leaves - ascorbic acid. Dried rhizomes contain 4% fat, 13.5% protein and 60% carbohydrates. In addition, fiber - 7.1% and ash - 6.7% were found in the plant. In folk medicine, rhizomes were used as a laxative, diuretic, expectorant, anti-inflammatory agent.

Since ancient times, susak has been known as a very valuable food plant, it was called Yakut bread. People went to shallow creeks, lakes, bays, ditches, uprooted the susak, separated the starchy rhizome, washed it in water and initially dried it in the wind.

At home, the rhizome was dried in ovens, crushed, ground, made cereals and flour, from which bread was baked, porridge was cooked, coffee and coffee drinks were prepared. From 1 kg of dry rhizomes, 250 g of yellowish-white flour and a pleasant sweetish taste, reminiscent of unpeeled wheat flour, are obtained. 30% rye or wheat is usually added to this flour. In the famine years, bread was baked from umbrella susak.

It is better to harvest susak rhizomes in autumn or spring before flowering, when they contain a large amount of starch. Tasty and nutritious roots are baked on a fire.

Distributed almost throughout Russia. It grows in wastelands, in garbage places, near housing, in vegetable gardens and orchards.

Due to the presence of inulin and protein, burdock roots are used as food. Ground into flour, they can be added to the dough when baking bread. They can be eaten boiled, baked, fried, fresh; you can replace potatoes in soups, make cutlets, flat cakes.

The roots are boiled with sour milk, vinegar, sorrel, and inulin undergoes hydrolysis with the formation of sugar - fructose. This produces a sweet and sour jam. Roasted roots can serve as a substitute for coffee or as a substitute for chicory.

In Japan, burdock is cultivated as a horticultural crop called gobo.

blockade delicacy. This amazingly simple recipe comes from a unique book published in besieged Leningrad in 1942 for the few who were still alive. In the recipe, it is not by chance that an indispensable condition is omitted - pre-wash the root. There wasn't even enough water to drink. Refueling was not indicated either - it simply did not exist. Surely, today this recipe will not be used by you in its original form, but let it once again remind us all of those true green friends who helped the people survive and endure in deadly conditions. Here is the recipe: “Boil burdock roots, cut into small pieces. Serve with some kind of sauce.

In the wild, it can grow up to the tundra zone. It grows mostly in shady forests in valleys near rivers. Ramson contains 89% water. 1.4% ash, 2.4% protein, 6.5% carbohydrates, 1% fiber, 0.1% organic acids, 4 mg% carotene and B vitamins.

Ramsons have had the reputation of a reliable healer since ancient times. The plant has strong volatile, antibiotic, tonic, anti-atherosclerotic. wound healing properties. This is an excellent antiscorbutic early spring plant.

It is best to eat wild garlic fresh in salads and vinaigrettes. Appetizing wild garlic with black bread and salt. Very tasty early spring cabbage soup and soups are cooked from it, minced meat is prepared. It is used both as a seasoning for meat and fish dishes, and as a filling for pies.

In many places wild garlic is harvested for future use: pickled, salted and pickled, and finely chopped dried in the sun. The bulbs of these plants are also used in nutrition. The leaves of the wild garlic are similar to the leaves poisonous plant lily of the valley, so some care is required when collecting.

“I will add from myself. I lived in Kamchatka, and so, in the forests there, wild garlic, apparently, is very similar to lily of the valley and grows just like it - in small but frequent patches.

Oxalis ("hare cabbage", "cuckoo clover")

This small grass up to 10 cm high can be found in damp coniferous and deciduous forests in the European part and in Siberia.

She is familiar to many from childhood by the graceful outline of the leaves, as if consisting of three light green hearts. 100 g of raw mass of oxalis leaves contains up to 100 mg of vitamin C, a lot of potassium oxalate, malic and folic acid. They have a sharp, sour-astringent taste and can be used in salads, vinaigrettes, and cabbage soup instead of sorrel.

Sour soft drinks are prepared from sour. You can find sour in winter under the snow. It's just as green and delicious.

Well, this is not a complete list of wild plants that can be used for food. More than 1000 species of edible plants grow in our country, so it is somewhat problematic for me to master such work. Attention is paid to the most common types.

30.09.2015

One of the cornerstones of the foundation of the System 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 reduce your dependence on the System for food and thereby reduce the need to earn money to buy food. It will be about the gifts of nature and wild edible plants.

Often, the topic of feeding on wild plants pops up when it comes to survival in some extreme situations, when a person finds himself outside of civilization, face to face with wildlife, or about situations of any disaster and famine.

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

So, in order to be less dependent on the System for food, you can switch to partial or complete nutrition of wild edible plants and gifts of nature. Wild edible plants can be collected in the forest, there are many of them in the city, in parks, if you have your own piece of land near your house or cottage, then you can grow wild edible plants there. So you will have less time to search for and prepare food, you will be sure of the purity of the plants you eat, and growing wild plants does not take much time and effort, they will grow on their own.

It is very important to realize that in order to be less dependent on the System in terms of food, it is necessary to change your taste gastronomic views and preferences. It is not always easy to do this, it is a certain mental and spiritual work, but it is real and necessary to make such changes, for this realize those Benefits, which you get with these changes:

1. Independence or, say, less dependence on the System;
2. You always have food, you are free from conscious or subconscious fear of being hungry;
3. You can work less for the System and for the toilet, and devote the freed time to spiritual self-knowledge and development;
4. Improving the quality of nutrition (wild plants contain more nutrients than selective and fertilized ones grown for sale in shops and markets);
5. Improving health (due to the rejection of store and market "food", artificial products industrial production and eating better, more nutritious and fertilizer-free plants);
6. After the restructuring of the body, some cleansing 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 to eating wild plants.

Greens as a nutritious food
- what is protein
- amino acids and green plants
Why do we eat food
- lack of energy
- removal of toxins
- Decreased food intake and increased energy
How to eat raw green plants
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, man has eaten, along with cultivated and wild plants. In early spring, their fresh greens supplied him with vitamins; in summer and autumn, in lean years, they replaced bread; often quenched their thirst instead of drinks. Various parts of plants were used raw, and also harvested for future use - dried, salted, fermented, pickled. They were added as aromatic, spicy, substances that significantly improve the taste of food, promote 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 the wild flora are even richer in these compounds than cultivated plants our fields, orchards and orchards.

Wild plants are used for making salads, vinaigrettes, soups, borscht, okroshka, cooking porridges, seasonings for meat and fish dishes, baking pancakes, pancakes with them, brewing their tea.

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

In order not to fade the beauty of our fields and forests, in order to preserve the stocks of vegetable raw 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 blossoming buds, roots, rhizomes and bulbs should not be pulled out. Leaves, especially young ones, should not be plucked at the ends of the shoots. Underground parts of plants are harvested after maturation and shedding of seeds, leaving some of them for the restoration of thickets.

It is impossible to start collecting without knowing exactly the appearance of the plant, 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.

You also need to remember. That in some diseases, wild plants can only be used in a limited way.

And now briefly about the most common wild plants:

snyt
Sleep 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 macro elements - magnesium, potassium, manganese, iron, boron, copper, titanium . For food, the youngest shoots are harvested, when the leaf is still light green, shiny and unopened - it is crisp and so far without a specific aftertaste. Gout greens are good for cabbage soup - they put it instead of cabbage. Only you need to cook a little sleepy - too tender. Okroshka is also made with “weed”: kvass or yogurt, gout, green onions, dill, cucumber - and a little mustard for spiciness. in the simplest way preparation of goutweed is drying young leaves, rubbing them, sifting through a sieve and using 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 a vegetable plant. And in Japan, it is grown in the beds, and it is called there - “dovo”. The roots and leaves are eaten. But burdock roots are especially popular in nutrition. They are used in baked and fried form; boiled and pickled in China and Japan are considered a delicacy. To taste, burdock roots resemble potatoes and can replace it in soups and borscht, they are readily eaten raw - they are juicy, sweetish and very palatable. From the dried and ground roots, flour is obtained, from which delicious cakes are baked, cutlets are fried. If the roots are crushed, dried and roasted, you get a good coffee substitute, and if you add sorrel or vinegar, you can cook a delicious marmalade and serve it with tea. Salads and soups are prepared from young leaves.

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

Nettle
One of the most famous plants, which is probably familiar to everyone. Which of you in childhood did not accidentally run into nettle thickets, did not burn yourself, did not remember how this plant looks like? But did you know that nettles are very often eaten? Salads, mashed potatoes, cabbage soup are usually made from it, and young leaves are used in salads. By the way, there is a lot of protein in nettles, which is not inferior to the amount of protein in legumes. Because of what it is sometimes called vegetable meat. Remember that you need to cook it for at least 5-6 minutes so that the formic acid contained in the nettle villi is completely destroyed. If you want to make 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. Leaves can be used in salad and cabbage soup. Well, traditionally in tea.

Woodlouse
The entire aerial part of the woodlice is edible. Per 100 g of mass, 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. Delicate green woodlice are used to make salads, borscht, soups, mashed potatoes, fillings for pies and dumplings. When boiled, it is eaten like spinach, with butter. Greens can be used to make carotene paste.

Sorrel (horse and common)
Everyone knows ordinary sorrel - many 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 clearings - look 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. Horse sorrel has tougher and less tasty, but also quite edible leaves.

Dandelion
All parts of this plant are edible. Roots can be used to make flour. The roots can be brewed like a "coffee" drink. Salads and dressings are prepared from young leaves. Desserts from flowers. They make jam.

Plantain
Plantain leaves are added to salads, teas, drinks, soups, and condiments. 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 make a delicious soup.

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

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

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

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

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

Do not 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 largest leaves, pluck along with the stem and peel it from 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 is made with a specific taste. True, rhubarb grows more in mountainous areas, can be found in the Altai Territory, in the Sayans, Mongolia, Siberia, the Pamirs - in general, in 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 the Far East, in Siberia and in the Central strip of Russia. Grows along 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. You can also eat arrowroot rhizomes.

Cane
Another plant that grows along 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 near closely occurring groundwater. The most nutritious fleshy rhizome of this plant. It can also be eaten raw, fried, baked, and boiled. The taste of cane rhizomes is sweetish and very tender. You can also roast, dry, and grind cane roots to create a coffee substitute.

cattail broadleaf
This plant also loves water, but already 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 velvet inflorescences, white and fluffy inside. It also grows in our forests in central Russia. In food, you can eat both rhizomes and young stems of cattail. The rhizomes are usually baked, although they can also be eaten boiled. You can also make flour from them, and bake pancakes, pancakes and buns from it. 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 the countries of the former USSR there are more than 1000 plant species that can be used for food.

At the same time, when collecting wild plants, one must very clearly distinguish edible plants from poisonous ones. If it is not known whether a plant is edible or not, it is best not to use it. In particular, because of the danger of confusing different types of umbrellas, beginners should not collect wild umbrellas, although there are edible ones among them (for example, forest angelica).

Plants that are eaten by birds and animals can usually be safely used as food. However, there are rarely such plants, all parts of which are edible. Most of them have only one or a few parts suitable for eating or quenching thirst.

Checking unfamiliar plants for edibility

Each time you test a new plant for food, follow the procedure below. Do not under any circumstances shorten it.

Testing should be done in in full. If you have any doubts at any stage of testing a plant, do not eat it.

ATTENTION! EVERYTHING WRITTEN BELOW DOES NOT APPLY TO MUSHROOMS, T.K. A TEST LIKE THAT, FOR EXAMPLE, WITH PALE TOADS, WILL END IN LETHAL OUTCOME.

Inspection. Try to identify the plant.

Make sure it's not covered in slime or eaten by worms. Do not take old, sluggish plants.

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

Skin irritation. Squeeze out some juice or lightly rub the plant on an area of ​​​​the body with more delicate skin (for example, the inside of the forearm).

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

Lips, mouth, tongue. If no irritation occurred in the previous step, proceed to the next step, taking a 15-second pause between each test to determine the reaction of the body:

Put a small piece of the plant on your lips;
- put a small piece in the corner of your mouth;
- put a small piece on the tip of the tongue;
- put a small piece under the tongue;
- Chew a small piece.

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

Sample of a new (not previously known to you) plant. Swallow a small amount of the plant and observe how you feel for 5 hours. During this time, do not eat or drink anything else. 5 hours is a long time, but it is reliable and so you definitely won’t get poisoned by eating an unknown plant! In other words, if you have not eaten the plant under study before and you cannot find edible plants known to you nearby, do a test!

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

If you experience stomach pain, drink as much hot water as possible; don't eat anything until the pain is gone. If the pain is very severe, induce vomiting by putting two fingers into your mouth and pressing on the small tongue.

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

Of the variety of edible plants, one can conditionally distinguish several major groups, taking as a basis for qualification 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 (rogulnik, chilim), round succulent, taro, common sorrel, nettle, shepherd's purse, or handbag, rhubarb, dandelion, capers, oxalis or okiziriya, felt burdock, peony or marin root, saffron, cattail, water lily or white lily , susak, reed, southern dracaena, chastukha, cassava, wild onion, wild tulip, kopeechnik, angelica or angelica, highlander viviparous, clytonia holly, locust or curly lily, katrana, yam, mong-ngya, reed, burdock, chicory.

Grains and herbs:
bamboo, cow parsnip, clover, purslane, fern, bracken, baobab, pistia, sprawling shieldwort, moringa, wild chicory, polar willow, lotus, melon tree, prickly pear, gout, lophophora williamsova, wild gourd or luffa gourd, wild desert gourd, saxifrage spike-flowered, spoon grass, cold nardosmia, lyre-shaped cross, cross arrowhead, snake root, tansy, Icelandic moss, rocky lichen, cactus, plantain, manna, crow's foot, primrose, primrose, speck, shepherd's purse, mother and stepmother, mullein.

Fruits, fruits, berries and seeds:
wild capers, breadfruit, syzygum, blueberries, mulberries, wild grapes, wild apple trees, marmalade egle, wild figs, pandanus, cloudberries, lingonberries, blueberries, marsh cranberries, crowberries or crowberries, actinidia, Chinese magnolia vine, Amur grapes, deshoy, shchim , dock, zoi, mam-shoi, mango, banana, guava, dai-hi, chocolate or cocoa tree, juniper, sweet potato, sea quinoa, carob, rice, four-winged.

Nuts and acorns:
manchurian walnut, date palm, kazh or cashew, chilim, Walnut, hazelnut (Lambard nut), European chestnut, almonds, acorns, beech nuts, pine nuts, tropical almonds, coconut, wild pistachio nut, western cashew nut.

Edible young leaves:
plantain, blackcurrant, wild rose, small-leaved linden, large burdock, dandelion, red clover, common gout, coltsfoot, spring primrose, field yarutka, rhubarb.

Edible roots eaten raw:
Ivan-tea, lake reed, calamus, medicinal burnet, six-petaled meadowsweet, large burdock, creeping couch grass, lungwort.

Edible leaves and young shoots:
blackberry, chicory, fireweed, sorrel, cumin, white lamb.

Edible roots used as flour:
dandelion, lake reed, snake mountaineer, viviparous mountaineer, tuberous gooseberry, marsh marigold, sea tuber, yellow capsule, white water lily, goose cinquefoil, creeping couch grass, broad-leaved cattail, umbrella susak, medicinal burnet.

Recipe for eating flour from edible roots: cut, dry, grind, make dough, bake. Root flour can be added to cereal flour.

You can ferment flour: add ordinary bread or crackers, soak and put in a warm place until bubbles and a sour smell appear. Water lily flour should be soaked for several hours, changing the water. A good porridge is cooked from the ground rhizome of the lake reed.

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

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

Herbal tea - a source of vitamins and other beneficial substances

Good for tea:

1) flowers and leaves: St.
2) leaves: nettle, plantain, currant, fireweed, coltsfoot, lungwort, primrose;
3) fruits: cranberries, mountain ash, black elderberry;
4) flowers, leaves, fruits: wild rose, hawthorn.

A more complete list of herbs used for tea: St. John's wort, oregano, chamomile, chicory, mint, yarrow, linden, hawthorn, nettle, dog rose, sweet clover, Ivan tea, thyme, chaga, golden root, strawberry leaf, currant leaf, cherry branches , barberry leaves, wheatgrass root, apple tree leaves, cattail root, blueberry leaves, susak root, blackberry leaves, rose flowers, meadowsweet leaves, acacia flowers, lemon balm, meadowsweet flowers, etc.

Seeds of plants used for cereals:

field mustard, foxtail, canary grass, chicken millet, spreading pine forest, pearl barley, wild barley, weed millet, grate, wild rice, sandy oats, yellow acacia, plantain and others.

So, for eating wild plants, you can use different methods, you can cook: salads, soups, vinaigrettes, borscht, okroshka, cereals, use as fillings for pies, stew, boil, salt, sour, marinate, make seasonings, bake with them pancakes, hash browns, make tea, and make green smoothies.

Read it online here.

And another list of books on wild edible plants:

Ivanova, Putintseva "Forest pantry"
- Koshcheev "Wild edible plants"
- Burson "Wild Edible Plants"
- Keller "Wild Edible Plants"
- Verzilin "In the footsteps of Robinson"
- Tsyplev "Extreme Cooking"

• Remember that it is better to change the diet gradually so that the body has time to rebuild, so that the intestinal microflora has time to rebuild and change, the state of which largely depends on the health of our body.
• We strongly recommend that you consistently and gradually refuse to eat meat (any), eggs and dairy products. These products are very harmful and take away not only money for their purchase, time for their preparation, but also Health. More about this in the lecture "ERAMINATION OF THE LEADING CAUSES OF DEATH" by world-famous MD Michael Gregor. This video is a powerful blow to the hardened and erroneous views on the usual "balanced" diet, which recommends the consumption of meat, milk and other animal "products". In this invaluable lecture, Michael Greger talks and shows the results of the largest multi-year research in the field of nutrition. After going through the list of the 15 leading causes of death in the world, the doctor shows a very definite connection between deadly diseases and the use of "food" of animal origin. It has been proven in many experiments what stunning results the transition to an exclusively plant-based diet gives.
• You should also refrain from eating artificial industrial 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 disease in the body. Our bodies are not designed and adapted to be stuffed with such a large amount of artificial products stuffed with chemistry.
• It is very important to refuse the consumption of ordinary bread. And even if it is homemade, without yeast, on homemade sourdough, it still does not make the bread completely healthy. Why ordinary bread is harmful, read the article "The bread that kills us"
• In order to depend less on the System, you need to consume less, have fewer bindings, less strings that connect you with the System and for which the System can pull you and motivate you to act as it needs. The word "less" fully applies to the amount of food consumed by a person. In modern society, we are accustomed to the fact that the refrigerator and the table should be full of food, we should eat 3 times a day and to satiety, and preferably high-calorie food - this is considered the norm, although our body does not think so. Actually, it is not good for our health. For the human body, it is quite normal and even beneficial to have some gaps in eating and eating a small amount of food. The main thing is that the food is of high quality and nutritious, natural. Think for yourself, in the absence of industrial artificial production of food, people ate seasonal products, and there was no such 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, a person 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 a significant improvement in health and an increase in life expectancy in animals. Many centenarians also differ in a rather modest amount of food consumed. Russian porridge
  
  

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