≡× MENU

• Repair
• Repair
• Interior Design
• About everything
• About plumbing

What plants are eaten? Edible herbs in the garden: names and photos. Edible wild herbs

Culinary herbs are those plants that we add to food to give dishes a pleasant aroma and a special flavor accent.

Sometimes, I just get upset when I remember that most housewives and cooks use only dill and parsley in their kitchen, with all the possible abundance of herbs. Occasionally, someone else will get cilantro and chives on the table, and in best case mint and maybe even basil. What about other equally interesting herbs? There are so many of them!

Herbs give dishes a special accent, and when added at the end, also a special flavor.
As for the notorious usefulness - everything is relative. Herbs are very useful, only in cooking they are used in such small quantities that the useful properties are very small. But the taste is great!

In this article I will talk about the most popular herbs in the world. Since I think it makes no sense to write about hyssop, fennel, verbena or chervil, which are not only hard to get fresh, even the seeds "by day with fire" must be looked for.

And let love lovers forgive me. I do not perceive it in culinary terms. When I was little, I visited my grandmother in the village with my cousins, my grandmother always prepared a decoction of lovage for rinsing our hair, "so that the guys love." I remember the aroma well, and much less than lavender, it is associated with cooking :-).

Herb use:

1) In general, herbs do not tolerate heat, so it is best to add them at the end of cooking, except for tough herbs with intense aromas like rosemary, sage, thyme, etc.

2) Before cutting, after washing, the herbs must be dried, because instead of beautiful particles of herbs you will get a pasty mass.

3) To refresh under withered herbs, dip them for 5-10 minutes in cold water with ice, then pat dry and use as directed.

4) For marinades and for adding to dishes at the end of cooking, herbs are best finely
slice. And for adding to roast, for long heat treatment, better grass keep intact.

5) Since dried herbs are considered to be more intense in flavor (at the beginning of collection), they should be replaced with fresh ones in a ratio of 1: 3 (1 part dried equals 3 parts fresh), although from my experience, no matter what the proportions are, the aroma still not the same...

6) As a rule, the more delicate the flavor of the product (eggs, chicken), the less herbs are needed to add flavor and the herbs should also be less intense. And vice versa, the stronger the aroma of the product (game, rabbit, duck), the more intense the aroma should be in complementary herbs.

Herb storage:

Herbs can be stored in different ways:

1) In the pots in which you bought them, or sowed them, caring for them as indoor plants. Most herbs tolerate these conditions very well.

2) Cut herbs can be stored in a vase, like flowers, changing the water every day and washing the bases, but not longer than 3-4 days, as the bases begin to rot.

3) After washing, in the refrigerator, in an airtight tray or plastic bag, not too compressed, so that there is air circulation.

We make stocks:

As for drying herbs, this should be done at a temperature not exceeding 40ᵒС, so that
aromatic oils in spicy herbs did not evaporate. And you need to collect herbs for drying at the time of flowering. It is during this period that herbs contain the largest amount of aromatic oils.

Although I confess to you, I do not like dried herbs and, if possible, avoid them. Dried herbs, even of good quality, properly harvested, properly dried and properly stored (in an airtight container in dark place), and so they lose their aroma very quickly and absolutely all dried herbs have a light aroma of hay, which really bothers me.

If possible, for a purer flavor, it is better to use fresh herbs. Frozen herbs are an alternative. It is necessary to collect them at the time of flowering, wash well and dry completely. Then, soft, tender herbs (basil, parsley, tarragon, etc.), cut and put in an airtight container.
capacity or plastic bag, tightly wrapping it, and put the herbs in the freezer. Use as directed. Rigid herbs (savory, rosemary, thyme, etc.), you need to wash, dry and whole, just by dividing the branches, place in an airtight tray or in a plastic bag and wrap, and put in freezer.

Also, for those who grow herbs, I will say from own experience, almost all herbs grow well in pots at home. It only takes a lot sunlight and moderate watering.

The most popular herb sets used in kitchens different countries world:

1)Bouquet garni(Bouquet garni (France)): 2 bay leaves, 2 parsley sprigs, 4 thyme sprigs, 1 green leaf leeks.

2) Fin-erbs(Fines herbes (France)): parsley, chives, tarragon, crevel (sometimes verbena, marjoram)

3) Provencal herbs(Herbes de Provence (France)): basil, marjoram, rosemary, lavender, savory, thyme, bay leaf.

4) Italian herbs: oregano, basil, rosemary, thyme, granulated garlic.

5) For "atar (Za" atar (Arab countries)): sesame, thyme, marjoram, sumac, oregano, salt.

Table of the most popular herbs:

description, application and flavor combinations

Name	Description and application	Combination with other herbs	Combination with products
Basil	It's hard to imagine Italian cuisine without basil. Although in one form or another, basil is widely present in Thai, Indian, Turkish, Greek cuisine and many others. There are several types of basil: Geneva, which is also well-known to us Italian, with wide "fleshy" leaves, regan ( purple basil), walnut, the one that we have is more common, green with small leaves, Thai, bush or French, etc. The leaves have a pleasant peppery aroma. Add basil to salads, sauces, dressings. When possible, it is better not to cut, but to tear the basil with your hands. Basil is a delicate herb, quickly fades, and with prolonged heat treatment it partially loses its aroma, so it is added to the dish in last minute or right before serving.	Parsley chives Rosemary	Bell pepper Eggplant Pasta Olive oil Balsamic vinegar Vinegar Grapefruit Strawberry
cilantro	The same coriander or Chinese parsley. An herb similar in appearance to flat-leaved parsley, but with a completely different aroma, which is also much more intense. It's hard to imagine Mexican, Thai, Indian, Chinese or even Caucasian cuisine without cilantro. This herb does not tolerate heat treatment very well, quickly losing its taste, despite all its intensity when fresh. You need to add it to the dishes at the very end. Cilantro is often used to make various cold sauces, chutneys, and salsas. The herb pairs perfectly with spicy and spicy dishes. Even the roots of this herb are used to make Asian soups. And the seeds of this plant are no less popular spice "coriander".	chives Lemongrass	Chilli Coconut milk Potato Corn Mutton
Lavender	Fragrant Mediterranean plant. Lavender is widely used both in cosmetology and in cooking. Lavender is used as food in Mediterranean countries. It is also part of the Herbes de Provence herb set. Both leaves and flowers are used. Lavender tolerates heat treatment well, and "gives" aroma for a long time, so it is better to add it at the beginning or in the middle of heat treatment.	Rosemary Parsley	Mutton Balsamic vinegar Walnut Orange Beef quail
Bay leaf	One of the most ancient and widespread plants that is used to flavor dishes. Bay leaf has a very wide application. It is put in soups, in roasts, in various marinades and preparations. Laurel is used both fresh and dried. Moreover, not everyone knows that fresh, the aroma of laurel is much more pleasant and noble, and there is no bitterness that everyone is so afraid of. Fresh laurel can be added to dishes at the beginning of cooking, and dried, in a small amount, at the end, as it can add bitterness to the dish. Keep dried laurel in a dish, preferably no longer than 15 minutes, for the same reasons. Laurel is part of a set of herbs "bouquet garni", as well as a mixture of spices and herbs "hops-suneli".	Parsley Celery Rosemary	Potato Tomatoes Juniper Beef Black pepper Veal
Lemongrass	He is lemongrass, citronella, cymbopogon, lemongrass, etc. Lemongrass is very common in Asian and Caribbean cuisines. Many Asian soups cannot be imagined without this herb. Lemongrass has an intense, pleasant lemon-lime flavor, but no acidity. The plant is used fresh as well as dried. Both stem and grass are used. Before use, the hard stem should be crushed a little so that more essential oils stand out in the dish, respectively, aroma. Often, for use in dishes, the root is finely chopped or ground. The leaves are added to soups and taken out after cooking.	onion chisel Parsley	Chilli Coconut milk Shrimps Coriander Carnation
chives	Chives, onions, etc. Onions have thin green feathers and a pleasant, delicate onion-garlic aroma. Feathers and flowers are used in cooking. Chives do not tolerate heat treatment. Add it to dishes: sauces, soups, salads, at the end of cooking, generously flavoring the dish with it.	Parsley Tarragon	Potato
Marjoram	The herb, which is widely used in European and Middle Eastern cuisine, has a warm, sweet, spicy flavor. One of the few herbs that retains its taste well when dried. Marjoram is used for cooking sausages, in soups, for roasts, for seamings. Fresh leaves can be added to salads.	Rosemary Parsley	Veal Tomatoes Goat cheese Mozzarella Potato Sausages Beef Mutton
Melissa	An herb related to mint that has a delicate mint-lemon flavor. Melissa is used fresh and dried. Very good in drinks, desserts, and some meat and fish dishes. Melissa very quickly loses its taste and aroma during heat treatment, so it should be added at the end of cooking.	chives Parsley	Mutton Veal apricots
Mint	One of the most common spice plants. Used in almost every cuisine in the world. There are many types of mint, the most common being peppermint, Moroccan, lemon and pineapple. Mint is added to desserts, salads, meat and fish dishes, as well as to various cooling and warming drinks. It is better to put mint in the dish at the end of cooking, as it does not tolerate heat treatment well.	Parsley Rosemary	young peas Potato Mutton Strawberry Eggplant Grapefruit
oregano	Oregano, motherboard or oregano. An herb that is primarily associated with Greek and Italian cuisine. Oregano is used both fresh and dried. Often sprinkling the dish with fresh leaves before serving.	Tarragon Rosemary	Tomatoes Bell pepper Eggplant Potato Beef Mutton Veal
Parsley	What is a kitchen without parsley. An herb that is so versatile that it is added almost everywhere, with the exception of dessert dishes. Flat-leaved or Italian parsley is the most common and fragrant. curly parsley has a more decorative character, since its taste and aroma are more miserable.	chives Bay leaf Rosemary Tarragon	Olive oil Parmesan Tomatoes Veal Potato Eggplant Butter Walnut by-products
Rosemary	One of the most spicy and intense herbs used in cooking. Spicy needles of this plant have a pleasant lemon-pine aroma. Rosemary is widely used in Mediterranean cuisine. Since the plant is quite resistant to heat treatment, add it to dishes at the beginning of cooking. Don't put too much in, as its intense flavor can overpower the other ingredients.	Parsley Bay leaf	Mutton Beef Eggplant Bell pepper bread products Grapefruit Olive oil Potato Mackerel by-products Tomatoes Shrimps
Celery	Mediterranean plant, with a specific aroma. Roots, stems and leaves are eaten. Celery is used to prepare various soups, meat and fish dishes.	Bay leaf Parsley chives Tarragon	Butter Tomatoes Potato
Thyme	One of the most important herbs European cuisine. Thyme is also used in Caribbean, Creole and Cajun cuisines. The grass is very convenient to use, as small leaves do not need to be cut. Thyme is part of the French main set of herbs "bouquet garni".	Bay leaf Parsley onion chisel Rosemary Tarragon	Eggplant Mutton Potato Coriander Lentils
Dill	A popular European herb, so widely used in Slavic and Scandinavian cuisines. It is hard to imagine pickling cucumbers without dill. Dill does not tolerate heat treatment, so you need to add it to the dish already before serving. It is so versatile that it goes well with almost every dish, with the exception of sweet dishes.	Parsley chives lemon thyme	Potato Tomatoes Seafood Butter Veal
Savory	A plant with a spicy-bitter taste and intense aroma. Savory should be used in small quantities and added to dishes at the end of cooking, as it can add bitterness to the dish. Savory is very popular in Yugoslav and Bulgarian cuisine. This herb is also present in spicy herring marinades. And because of the ability to kill many bacteria, savory is often used to prepare various pickles.	Parsley Rosemary	Beef Mutton Lentils Potato Tomatoes Veal by-products
Sage	Mediterranean herb with hints of cedar, lemon, mint and eucalyptus. Also popular in the USA. The leaves of this plant are used in stir-fries, minced meats and sausages, marinades, poultry, soups and also for making some sauces. Sage has a very intense flavor, so use it sparingly so as not to overpower the other ingredients.	Rosemary Parsley Bay leaf	Veal eggplant by-products Potato Sausages Tomatoes Walnut
Tarragon	Herb with an aniseed aftertaste, with thin leaves that are plucked from the stem before use. He is also a tarragon. Probably most used in French cuisine, but in the Caucasus it is also favored. Tarragon is very sensitive to heat treatment, which slightly changes its taste. Add this herb to dishes at the very end of cooking. The aroma of tarragon is very intense, so it should be used in small quantities. It is used for cooking oil sauces, for poultry, for winter preparations. It is part of the classic tartar sauce and is one of the components of the French set of "fin erbs" or "thin, refined herbs."	Celery chives Parsley	Seafood Grapefruit Potato Tomatoes Orange Cauliflower

Don't be afraid to experiment with herbs. Try to gradually expand the range of herbs used, introducing them into your kitchen one at a time. And you will see how certain herbs will add variety to your diet without expanding the repertoire of familiar dishes.

If you have any questions feel free to ask me.

Cook with pleasure and health!

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 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 sluggish soft leaves, not a particularly pleasant texture. The second way: chopped leaves are poured with salt water (1 tablespoon per liter) and left to soak for 10-15 minutes, while they better time from time to time to try, 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 - covered black film, carton box or at least 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 go 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 that is eaten in it, but in daylilies, blooming in spring, they have too strong a smell and are used only as seasoning. 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 folk names which is "food-grass". This ancient food plant of our ancestors is mentioned in Dahl's dictionary: "If there were 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 is tender small plant, whose leaves are similar to clover leaves, can be used like 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

Different types of sorrel are eaten (ordinary, pyramidal, curly, sparrow). 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 the spring at the time of bird cherry blossoms - an excellent spring food rich in vitamins and other valuable substances. This plant was introduced into 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 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 others. 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.

The Fortis team is made up of scientists, writers, clairvoyants, ufologists who have come together for the sole purpose of unraveling the mysteries of the Russian land.
Strong not only in spirit and physically, but also in knowledge, many areas of which are only being opened today to the thinking part of humanity.... Read more...

Survival in anomalous zones

Edible plants of the middle lane

Lost in anomalous zone, or in some other way, being alone with wildlife without many of the benefits of modern civilization, after a while you will definitely take care of getting food. It is difficult to go hungry in the wooded area of ​​central Russia, but even if you are a bad fisherman and hunter, then there is enough tasty and healthy food for your soul. Vegetarian. At the same time, a city dweller will immediately present fruits and vegetables in the windows, but besides them there are a lot of edible plants. We will try to tell about some on this page, and in order to learn more about plants, visit our herbalist school.

	You can eat young stems, roots and crushed buds. A decoction of the stems tastes like chicken broth. Be careful when harvesting cow parsnip, as its juice contains special substances - furanocoumarins, which increase the skin's sensitivity to ultraviolet radiation. After contact with hogweed, you can get the strongest sunburn even in the shade.
	prickly hawthorn And he is also called "boyarka", "lady". It is a member of the Rosaceae family. The birthplace of the wild-growing hawthorn is called Transcarpathia, however, even three hundred kilometers south of Moscow, it is easy to find a hawthorn. And yet, in the Middle Lane, the hawthorn is more often bred than it appears spontaneously.
	Leaves and stems can be eaten raw. Contains many vitamins. Good for soups.
	Chilim (Waternut, Rogulnik) It is found in the Middle lane and in the South of Russia and Central Asia. Chilim fruits are very nutritious and can be eaten raw. They can also be boiled and baked. They have a very pleasant and delicate taste.
	Who does not know - these are oak fruits. From them you can cook porridge or cakes. To prepare acorns, you need to clean, cut, soak for 2-3 days in water, changing it periodically, then boil and crush into a pulp. From it you can fry cakes. Dried acorn flour can be stored for a long time.
	Horsetail Found everywhere. It is better not to confuse it with marsh horsetail, which is poisonous. The spore-bearing spikelets can be eaten both raw and boiled. By the way, ancient Russian cooking offers a unique recipe - pies with young field horsetail. You can try this delicacy after returning home safely.
	Ivan-tea (Kiprey angustifolia) Contains a lot of useful vitamins and minerals. The shoots and rhizomes can be eaten raw or boiled. A delicious and healing drink is brewed from dried leaves, which from ancient times and until about the reign of Peter I perfectly replaced tea for a Russian person.
	red clover Contains a lot of proteins. Leaves and young shoots can be consumed boiled or mashed. You can make cakes from puree. It is popularly believed that clover cleanses the blood.
	Stinging nettle Young shoots and leaves from the top of the nettle can be added to soups and salads. It contains many vitamins and quickly replenishes their deficiency in the body.
	White water lily (Water lily) The rhizomes are eaten boiled and fried. Can be baked on charcoal, pre-cut into pieces. From the dried root, you can grind flour, which is stored for a long time, and bake cakes from it.
	Burdock Burdock roots can be consumed raw, boiled and fried. They contain a lot of protein and vitamins.
	The root leaves can be used to make soup. They can also be consumed raw.
	Can be found in clearings in coniferous forests, conflagrations, edges. Rosettes of leaves and cobs are eaten.
	Dandelion officinalis It is best to eat young leaves, which are an excellent blood purifier. Roasted dandelion roots make an excellent coffee substitute.
	Shoots and leaves have a fresh, slightly spicy taste. You can make a salad out of them.
	Young shoots and leaves can be eaten raw or cooked. Before use, it is advisable to clean and rinse.
	Cancer necks (Highlander snake) The entire aerial part of the plant can be eaten. Dried and crushed, it can be stored for a long time and used to make a tasty and nutritious broth.
	The peeled stems can be eaten raw. Also used to prepare many dishes. Contains a large amount of vitamins and microelements.
	Kamysh (Cattail) Young shoots can be eaten raw. Rhizomes are good to bake on coals. Sugar can be extracted from cattail rhizomes. To do this, peeled rhizomes need to be boiled, and then the resulting syrup is evaporated. Also, flour obtained from dried rhizomes can be used to make cakes.
	Sporysh (Highlander bird) Young greens are tasty and nutritious, contain many vitamins. proteins and sugar. Dried knotweed can be used to make broth.
	All parts of the plant can be eaten raw or cooked.

Spring has come - the season of awakening nature. Since ancient times, people have tried to supplement their spring menu with fresh plant foods. Today, most Russians can use it all year round, but greenhouse plants, as a rule, do not stand up to comparison with greens of soil origin.

While waiting for the first vegetables to appear from our garden, we can use the experience of our ancestors and include edible wild herbs in our daily diet.

Nettle

The first spring nettle leaves are thin, tender and practically not burning. They are widely used in cooking. From young greens you can cook:

• fresh salad;
• omelette;
• soups (lean and meat);
• stuffing for pies or dumplings;
• cereal meatballs and pancakes (the most delicious - with oatmeal or millet groats);
• green butter;
• curd mass.

Experienced housewives prepare young nettle leaves for future use: they dry, salt, ferment and freeze. Juice is squeezed from fresh raw materials, which can also be preserved.

Nettle is rich in biologically active components that have a beneficial effect on metabolism. Eating it helps to remove toxins from the body, increase immunity and general tone.

Fans of dishes from young nettles should remember that some of the substances that make up its composition increase blood viscosity. The plant should not be included in the diet of people suffering from thrombosis, varicose veins, as well as pathologies of the heart and blood vessels. In addition, expectant mothers should not eat nettle, as it can increase the tone of the uterus and provoke premature birth.

Source: depositphotos.com

Orlyak

This is one of the most common types edible fern. IN middle lane it grows everywhere, preferring forested areas. Young shoots that appear on the surface of the earth in early May are eaten. For the indigenous peoples of the Far East, Eastern Siberia, Japan and Korea dishes from bracken are traditional.

A young shoot of a fern looks like a small roll. It has a lot of useful substances; it is almost not bitter, unlike fully unfolded leaves. The collected raw materials must be subjected to immediate culinary processing: during storage, the "rolls" quickly harden and lose their nutritional properties.

Bracken leaves can be stored salted, pickled or frozen (in last case they are pre-boiled in salted water). Such semi-finished products are included in various salads, stewed in sour cream, fried in batter. In Japan and Korea, bracken pastries are extremely popular.

Fern is rich in complete protein and carbohydrates with a minimum fat content. It is considered one of the most useful dietary products, it has a beneficial effect on metabolism. Studies by Japanese scientists have shown that the regular use of salty shoots in food helps to cleanse the body of radionuclides.

Dishes with bracken should not be consumed by pregnant, lactating women and children preschool age because all parts of the plant contain small amounts of toxic substances. Adults can include this delicacy in their menu, observing reasonable moderation.

Source: depositphotos.com

Dandelion

Young dandelion leaves - valuable food product rich in vitamins, compounds of iron, manganese, phosphorus and potassium. Dandelions are used to make delicious salads and soups. It is best to use fresh herbs, soaking them in salted water to remove bitterness. The leaves are especially beneficial for people suffering from iron deficiency anemia and other metabolic disorders. In many European countries they are widely used in the preparation diet meals that help get rid of excess weight. In addition, dandelion leaves are salted and fermented for future use.

At the beginning of flowering, dandelion buds are harvested. A delicious marinade is prepared from them, which is then added to salads and vinaigrettes. The blooming flowers are used to make jam, dandelion "honey" and a pleasant golden wine.

In early spring, at the very beginning of leaf growth, you can dig up last year's dandelion roots. They contain a large amount of inulin and other beneficial substances. Dried, roasted and ground, the root is used to make a delicious coffee-like drink.

Dishes made from dandelion leaves are not recommended for use in pathologies of the liver, biliary tract, as well as gastritis and stomach ulcers. But the "coffee" drink from the roots of the plant is considered an excellent remedy for these ailments. In addition, it is useful for nursing mothers, as it enhances lactation.

Source: depositphotos.com

Primula ram

This tender plant many names: evening primrose, medicinal primrose, ram. In the middle lane, it blooms one of the first. Primrose has long been used in folk medicine as a strong antipyretic and anti-inflammatory agent. Made from primrose roots pharmacy drug Primulin, which has an expectorant effect.

Fresh ram leaves are a storehouse of vitamins. In England, the plant is cultivated as a garden green crop. The leaves are used to make salads, omelettes, soups, and the flowers (fresh or dried) are brewed (like tea).

The use of primrose in food has practically no contraindications. The exception is individual intolerance.

Source: depositphotos.com

snyt

Snyt (snitka, marsh kupyr, yaglitsa) is known to every gardener as a malicious weed. It reproduces by seeds and rhizomatous cuttings, quickly flooding garden plots. However, today few people know that this plant can be not only an enemy, but also a friend.

In Rus', gout has been used for food since ancient times. Wide use And high yield plants made it a worthy addition to the diet of Russians during the Great Patriotic War: employees of the capital's canteens even went to collect useful grass, added it to dishes fresh and dried for the winter.

Young goutweed leaves with juicy petioles are used for food. On their basis, you can prepare vitamin salads, soups, fillings for pies. Salted or pickled gout is good to use as a side dish for meat dishes. Especially convenient is that nutritious greens can be eaten by everyone: intolerance to them is extremely rare.

Source: fitoapteka.org

Horsetail

Spring shoots of horsetail are succulent stems with spore-bearing pistils at the tops. They are used for food, and in some regions of Russia they are considered one of the main spring delicacies.

Salads, various fillings, soups are prepared from horsetail. It is stewed and fried, boiled, pickled, baked in dough and egg mixture. Pestle contains many useful substances. Horsetail shoots are very satisfying; they taste like flour or cereal products.

Fresh horsetail shoots can be harmful to people suffering from kidney disease. They are also not recommended for pregnant women and nursing mothers.

If you're not entirely sure if a plant you find is edible, don't eat it! When using medicines, consult your doctor or pharmacist. Some of the plants can increase or decrease the effect of drugs, as well as .

12 edible wild plants

This herbaceous plant can be found near small streams, along the edges of ponds, ditches. Veronica flow can be used as fresh herbs for salads. Young shoots are eaten before flowering, and leaves after flowering, like watercress. The leaves are oblong, toothed, arranged oppositely on the stem, numerous flowers collected in spike-shaped inflorescences emerge from the axils of the leaves on long bare pedicels. The petals of the flowers are bluish, there are lilac, pink, white color. The fruit is a bivalve box with small seeds.

Boiled young flowering shoots taste like asparagus, they are used to make soups, salads, pickles. Sweet starchy rhizomes of cattail are baked, dried rhizomes are ground into flour and used as an additive to baked goods. From the rhizomes fried to a dark brown color, a coffee drink is prepared.

Boiled young leaves of this plant are difficult to distinguish from spinach, woodlice are not inferior to spinach and in quantity useful properties. Woodlice are also used raw, mixing its leaves with young dandelion leaves, we get a delicious healthy salad.

Everyone knows this wild edible plant. Clover leaves make a very tasty salad or juice. The content of a large amount of protein, ubiquity, makes clover a valuable product for survival in extreme situations. It should be borne in mind that clover leaves are difficult to digest, but this does not apply to the juice from them. Dried heads of flowers and seeds, ground into flour, are a good nutritional supplement to a variety of dishes and baked goods. The dried flowers of the plant are brewed for a healthy, tasty tea.

Dandelion, famous edible wild plant, used to make salads, borscht and coffee drink. To prepare a salad, in early spring, before flowering, plants collect young leaves, which may well replace spinach leaves. To rid the old leaves of bitterness, they should be boiled in two waters. A surrogate coffee is prepared from the roasted root, dandelion root helped people survive during the famine. Dandelion greens contain a huge amount of vitamin A (25 times more than tomato juice and 50 times more than asparagus).

Burdock, as a rule, is found around abandoned buildings, dunghills. giant mature plant, covered with prickly inflorescences, does not look very appetizing, however, the whole plant is edible. Peeled young shoots of burdock can be eaten raw, they are used to prepare a salad seasoned with vinegar, vegetable soup or fried in oil. The leaves can be bitter, so they must be boiled before use. Peeled roots are boiled with salt and pepper. Burdock root can be ground into flour and made into cakes fried in butter. The taste of burdock is similar to the taste of artichoke.

Commonly regarded as a weed, found in damp, acidic soils from spring to autumn. This wild plant is one of the the best sources beta-carotene, calcium, potassium and iron in the world, is also an excellent supplier of trace elements, B vitamins, vitamin C, fiber. The leaves of the plant are used to make salads, stews serve as an excellent side dish.

This marsh plant appears in early spring on the banks of reservoirs and wet meadows. The plant has kidney-shaped green leaves, orange-yellow flowers resembling buttercups. Important, marsh marigold is not eaten raw! It contains poisonous glucosides, which are destroyed during boiling. Young leaves and unblown flower buds are eaten as a seasoning marinated in vinegar for salads, borscht and saltwort. Before pickling, the green parts of the plant are pre-boiled for one to two hours with a mandatory one-time water change.

Any plant from this family is edible. The most famous are strawberries, blackberries, cloudberries, wild apples, raspberries, rose hips, and quince. They can be eaten raw and make good jams and jellies.

Thistle is one of the most difficult plants to collect. Thistles can be used to make salads, after cleaning the stem of thorny leaves, as well as the upper fibrous layer. Thistle roots are also edible, and surrogate coffee is brewed from roasted roots.

The leaves and flowers of violets are edible. Young leaves are added to salads, used to thicken soups. Flowers are used in jams.

Ramson is easily identified by its garlicky smell and long, lush leaves that make it look like a lily of the valley. Ramson appears in the forest in early spring. By the end of the season, wild garlic explodes with white flowers. The leaves are equally delicious raw or cooked, great in salads and soups.