Many herbaceous plants are edible. Most of them contain almost all the substances necessary for humans. Plant foods are richest in carbohydrates, organic acids, vitamins and mineral salts. Leaves, shoots, stems of plants, as well as their rhizomes, tubers and bulbs are eaten. Underground parts of plants, being natural storage facilities nutrients, are very rich in starch and have the greatest nutritional value; plants with edible leaves and shoots are widespread. Their main advantage is the ease of collection, the possibility of eating raw, as well as in the form of salads, soups and additives to other products. The substances contained in herbaceous plants are able to partially restore expended energy, support the vitality of the body, and stimulate the cardiovascular, digestive and nervous systems.

One of the most common forest plants is stinging nettle (Urtica dioica). Its stems are straight, tetrahedral, unbranched, up to one and a half meters high. The leaves are opposite, ovate-lanceolate, with large teeth along the edges. The entire plant is covered with stinging hairs. Nettle grows in shady, damp forests, clearings, burnt areas, along ravines and coastal shrubs. Due to its high nutritional value, nettles are sometimes called “vegetable meat.” Its leaves contain large amounts of vitamin C, carotene, vitamins B and K, and various organic acids. Nettle has been used as a food plant for a long time. Very tasty green cabbage soup is prepared from its young leaves. Scalded with boiling water, nettle goes into salads. Young, non-coarsened stems are chopped, salted and fermented, like cabbage. The inflorescences are brewed instead of tea. Nettle also has numerous medicinal properties. It is used mainly as a good hemostatic agent. Fresh juice (one teaspoon three times a day) and infusion (10 grams of dry leaves per glass of boiling water, boil for ten minutes and drink half a glass twice a day) are used to treat internal bleeding. Externally, fresh leaves or powder from dried leaves are used to treat festering wounds.

Dandelion (Taraxácum officinále) is also common in forest flora.— perennial height from 5 to 50 centimeters with a thick vertical almost unbranched root; oblong, pinnately serrated leaves collected in a basal rosette and bright yellow flower baskets. Dandelion settles on weakly turfed soils - in floodplains, along roadside ditches, on slopes. Often found in forest clearings and edges, along the sides of forest roads. Dandelion can be considered a vegetable crops(in Western Europe it is grown in gardens). The plant is rich in protein, sugars, calcium, phosphorus and iron compounds. All its parts contain a very bitter milky juice. Fresh young leaves are used to make salads. The bitterness is easily eliminated if the leaves are kept in salt water for half an hour or boiled. Peeled, washed and boiled roots are suitable as a second course. Boiled roots can be dried, ground and added to flour for baking cakes. Ground dandelion root can replace tea. The dug up and cleaned rhizome of the plant is first dried until the milky juice ceases to be released at the fracture, then dried and fried. To obtain an excellent brew, all that remains is to finely crush it.

Horsetail (Equisetum arvense) grows in river valleys, along sandy coasts, in meadows in spruce, light coniferous, birch and mixed forests.

In the spring, its pale spore-bearing stems emerge from the ground, looking like densely spaced arrows with brown tips, and a month later they are replaced by green “fir trees” that do not wither until autumn. This strange ancient plant is edible. Young spring spore-bearing shoots are used for food - they are used to prepare salad, cook soup or eat raw. You can also eat ground nuts - nodules that grow on horsetail rhizomes - they are rich in starch, taste sweet and can be eaten raw, baked or boiled. Horsetail grass (“Christmas tree”) is rich in valuable medicinal substances and has long been used in medicine. Having hemostatic and disinfectant properties, infusion (20 grams of horsetail per glass of boiling water), powder or juice of fresh herbs is used to treat festering and incised wounds. Horsetail infusion is used to gargle for sore throat and inflammation of the gums. All of the above applies only to horsetail; other types of horsetail contain alkaloids.

Burdock In hollows and ditches, in the forest, on bushy slopes to the river - everywhere you can find this green giant, sometimes exceeding human height. The trunk is sinewy, fleshy with a red tint. The dark green, arshin-length leaves seem to be covered with felt on the reverse side. In Siberia, burdock has long been considered vegetable plant. In spring, young tasty leaves are boiled in soups and broths. But the main thing about burdock is that it is a long, powerful root vegetable that can replace carrots, parsley, and parsnips. The fleshy roots of burdock can be eaten raw, as well as boiled, baked, fried, used in soups instead of potatoes, and made into cutlets. In camping conditions, burdock roots are thoroughly washed, cut into slices and baked over a fire until golden brown. Fresh burdock leaves are used as compresses for joint pain and bruises.

In the spring, when the buds on the trees barely begin to unfold in forest clearings and thickets, stems of primrose (Primula veris) appear along the banks of rivers and in thickets of bushes, looking like bunches of golden keys. This is a perennial plant with a straight flower arrow and large woolly, whitish, wrinkled leaves. The bright yellow corollas of flowers with five cloves are fragrant with honey. In some countries, primroses are grown as salad greens. Its leaves are a storehouse of ascorbic acid. It is enough to eat one primrose leaf to replenish the daily need for vitamin C. In early spring, fresh leaves and flower shoots of this plant are an excellent filling for a vitamin salad. Soothing and diaphoretic teas are prepared from the leaves and flowers of primrose.

One of the first spring herbs- wood sorrel (Oxalis acetosella). This simple forest plant is unsightly and inconspicuous. Oxalis has no stems. Fleshy, light green, heart-shaped leaves emerge immediately from the roots. Dense thickets of this grass can often be found under the trunks of spruce trees. It grows everywhere in shady and damp forests. Oxalis leaves contain oxalic acid and vitamin C. Along with sorrel, it is used to season cabbage soup and soups. Sour sorrel juice is very refreshing, so a sour drink is prepared from crushed sorrel, which perfectly quenches thirst. Oxalis can be added to salads, brewed as tea, or eaten fresh. When applied to purulent wounds, boils and abscesses, crushed oxalis leaves or their juice have a wound-healing and antiseptic effect.

At the end of spring, in forest clearings among the grass, it is easy to find a straight stem with a tassel of spotted flowers and oblong (like a tulip) leaves, also covered with spots. This is an orchis. From Latin name it is clear that this plant is an orchid. Indeed, the first thing that catches your eye is the purple flower - an exact smaller copy of a tropical orchid. In addition to its beauty, orchis has long attracted people with its juicy tuber, which is rich in starch, protein, dextrin, sugar and a whole range of other nutrients and healing substances. Kissels and soups made from orchis rhizomes perfectly restore strength and save you from exhaustion. 40 grams of crushed tuber powder contains daily norm

nutrients needed by humans. Orchis tubers, which have enveloping properties, are used for stomach disorders, dysentery and poisoning. Snake knotweed (Polygonum bistorta) grows on wet edges, lowland and watershed meadows, grassy swamps, and marshy banks of water bodies. herbaceous plant

with a tall, up to a meter, stem; large basal leaves as long as the palm of your hand, but much narrower and more pointed. The upper leaves are small, linear, wavy-notched, grayish below. The flowers are pink, collected in a spikelet. Snake knotweed is edible. Young shoots and leaves are mainly eaten, which, after removing the midribs, can be boiled or eaten fresh or dried. The above-ground part of the plant contains a fair amount of vitamin C. The rhizome of the plant is thick, twisting, resembling a crayfish neck, and is also edible. It contains a lot of starch, carotene, vitamin C, and organic acids. However, due to the large amount of tannins, the rhizomes must be soaked. They are then dried, pounded and added to flour when baking bread and flatbreads. Snakeweed root is used as a strong astringent for acute intestinal disorders. Externally, decoctions and tinctures are used to treat old wounds, boils and ulcers. It lives on the edges, in tall grass meadows, clearings and slopes. This is a plant with a smooth, tall, ankle-shaped stem, on which alternate leaves, dissected with a network of veins, sit. Fireweed blooms all summer - from a distance its lilac-red or purple flowers, collected in long brushes, are striking. The leaves and roots of fireweed contain a large amount of proteins, carbohydrates, sugars, and organic acids. Almost all parts of the plant can be used as food. So, young leaves taste no worse than lettuce. Leaves and unbloomed flower buds brewed like tea. Fireweed roots can be eaten either raw or cooked, similar to asparagus or cabbage. Flour from dried rhizomes is suitable for baking flat cakes, pancakes and making porridge. An infusion of fireweed leaves (two tablespoons of leaves, brewed with a glass of boiling water) is used as an anti-inflammatory, analgesic and tonic.

Sorrel (Rumex acetosa) grows on forest edges, along roadsides and wastelands. This plant, which was introduced into cultivation long ago and moved into vegetable gardens, is known to everyone - everyone has tried its sour, spear-shaped leaves on long cuttings. The stem of the plant is straight, grooved, sometimes up to a meter high. The leaves grow from a lush basal rosette. Just three weeks after the ground thaws, sorrel leaves are ready for harvesting. In addition to oxalic acid, the leaves contain a lot of protein, iron, and ascorbic acid. Sorrel is used to make soup, sour cabbage soup, salads, or eaten raw. A decoction of seeds and roots helps with stomach upsets and dysentery.

Another one edible herb- gooseberry (Aegopodium podagraria) - often found in damp, shaded forests, along ravines and ravines, and damp stream banks. This is one of the very first spring grasses, appearing in the forest at the same time as nettle shoots. Umbrella is from the umbelliferous family - the inflorescences are mounted on thin spokes, which radiate with rays in radial directions. At the top of the plant is the largest umbrella, the size of a fist. In places where there is little light, the tree forms thickets, entirely consisting of leaves without flowering stems. In clearings rich in sun, the plant acquires a rather tall stem with a white umbrella. Even in the heat, the leaves of the plant are covered with droplets of water - this is perspiration that seeped through the water cracks in the green plates. Cabbage soup cooked from cabbage soup is not inferior in taste to cabbage soup. Young, unexpanded leaves and petioles are harvested. The stems, from which the skin is first cut off, are also eaten. Petioles and stems placed in the salad will give it a piquant taste. Wild greens, as a very nutritious and vitamin-rich product, were widely used by Moscow canteens in the spring of 1942 and 1943. Dozens of people went to the forests near Moscow to harvest this grass. In those difficult years, squash also came to the rescue in the winter - it was chopped and salted in advance, like cabbage. Snyti soup is prepared as follows: chopped and fried petioles of snyti leaves, onions, and finely chopped meat are placed in a pot, poured with meat broth and put on fire. Add chopped leaves to the barely boiling broth and cook for another thirty minutes, and fifteen minutes before the end of cooking add salt, pepper,.

Bay leaf One of the few forest plants , whose leaves, stems, and rhizomes are suitable for food, is hogweed. Among our herbs there is hardly another such giant. The powerful ribbed trunk, covered with bristles, of this plant sometimes reaches two meters in height. The trifoliate leaves of hogweed are also unusually large, rough, woolly, dissected into large lobes. It’s not for nothing that the popular name for hogweed is “bear’s paw.” This is a common inhabitant of forest edges, forest meadows, wastelands, and roadsides. Its peeled stems have a sweetish, pleasant taste, somewhat reminiscent of the taste of cucumber. They can be eaten raw, boiled or fried in oil. In spring, hogweed is tender, and its young, carrot-flavored leaves are also edible. All types of hogweed contain and that's why they smell sharp. Hogweed greens are usually first scalded in order to reduce the pungent odor, and then placed in borscht or stewed. Hogweed decoction resembles chicken broth. The sweetish rhizome of the plant, containing up to 10% sugar, in terms of calories and taste qualities Not inferior to garden vegetables and corn. The juice of some hogweeds contains furocoumarin, which can cause skin burns. Therefore, care must be taken when collecting this plant.

In clearings and fires, in damp and shady places, large areas are often covered with luxurious fans of bracken fern (Pteridium aquilinum). Its thick brown rhizome is overgrown with thread-like roots; Large pinnately complex leathery leaves emerge from the top of the rhizome. Bracken differs from other ferns in that the sacs with spores are placed under the folded edges of the leaves. How food product bracken is widely used in Siberia and Far East. Its young shoots and leaves are boiled in large quantities salt water and rinse thoroughly to remove all scales from the leaves. Soup made from bracken shoots tastes like mushroom soup.

Another inhabitant of the forest, migrated and cultivated in vegetable gardens, is rhubarb (Rheum). In rhubarb, long-petioled leaves with more or less wavy plates, collected in a rosette, extend from the underground shoot (rhizome). It grows on forest edges, along streams and rivers, on hillsides. Fleshy leaf cuttings are used for food, which, after peeling, can be eaten raw, boiled, or prepared into compote or fruit juice. In England they make soup from rhubarb.

Along the banks of rivers, swamps and lakes in the water you can find dense thickets of cattails (Typha angustifolia). Its black-brown inflorescences, resembling a ramrod on long, almost leafless stems, cannot be confused with anything else. The fleshy rhizomes containing starch, proteins and sugar are usually used for food. They can be boiled or baked. Pancakes, flat cakes, and porridge are baked from cattail roots dried and ground into flour. To make flour, the rhizomes are cut into small slices, dried in the sun until they break apart with a dry crack, after which they can be ground. Young spring shoots, rich in starch and sugar, are eaten raw, boiled or fried. When cooked, cattail shoots taste very much like asparagus. The yellow-brown flower pollen, mixed with water to form a paste, can be used to bake small loaves of bread.

One of the most beautiful plants forests - white water lily (Nymphaea candida). It grows in quiet reservoirs, in standing and slowly flowing waters. The leaves of the water lily are large, their upper side is green, the lower side is purple. Its highly developed rhizome is eaten boiled or baked. The roots are also suitable for making flour. In this case, they are cleaned, divided into narrow strips, cut into centimeter-long pieces and dried in the sun, and then pounded on stones. To remove tannins from the resulting flour, it is filled with water for four to five hours, draining the water several times and replacing it with fresh water. After which the flour is scattered in a thin layer on paper or cloth and dried.

Water chestnut chilim

Another inhabitant of water bodies, the chilim, or water chestnut (Tgara natans), is also edible. This aquatic plant with large greenish leaves, very similar to currants. Long thin stems stretch from the leaves to the very bottom. If you lift them, then under the leaves on the stem you can see small blackish boxes with five spines. Chilim is similar in size and taste to chestnuts. The local population sometimes collects it in bags in the fall. In some countries, water chestnut (Tgara bicornis) is widely cultivated. Chilim can be eaten raw, boiled in salted water, baked in ashes like potatoes, or made into soup. Bread is baked from nuts ground into flour. Boiled fruits of this plant are sold everywhere in China.

The bog grass has long been called the bog grass (Calla palustris). This conspicuous inhabitant of swamps is short and, being a relative of exotic callas, has many similarities with them. “The leaves are on long petioles - flush with the stem. Each plate is wide, pointed, with a contour like a heart, sparkling with lacquered greenery... But first of all, this plant stands out for its spadix, in which small flowers are collected. Such cobs among the thickets of marsh grasses turn white like a stearine candle. The cob of the whitefly rises one and a half, or even three centimeters, putting forward the cover - the covering leaf. This leaf is fleshy, pointed, snow-white on the inside and green on the outside,” this is the description given by A.N. Strizhev and L.V. Garibova. All parts of the plant and especially the rhizome are poisonous. Therefore, before eating, the calliper root is cut into small slices, dried, ground, and the resulting flour is boiled. Then the water is drained and the grounds are dried again. After this treatment, the flour from the calliper root loses its bitterness and poisonous properties and can very well be used for baking bread. Bread made from white butterfly flour is rich and delicious.

Susak - wild bread

Along the banks of rivers and lakes, in swampy meadows, susak, nicknamed wild bread, grows. An adult plant is large - up to one and a half meters in height, and usually lives in water. On its straight, erect stem, umbrellas of white, pink or green flowers stick out in all directions. There are no leaves on the stem, and that is why the flowers are especially noticeable. The triangular leaves of susak are very narrow, long, and straight. They are collected in a bunch and rise from the very base of the stem. The thick, fleshy rhizomes are edible. After peeling, they are baked, fried or boiled like potatoes. Flour obtained from the dried rhizome is suitable for baking bread. Rhizomes contain not only starch, but quite a lot of protein and even some fat. So nutritionally it is even better than regular bread.

We completely forgot that wild herbs can also be eaten. Especially when we are outside the city limits, wild plants can become not only a tasty reinforcement, but also a source of many vitamins and microelements, a source of “living power”. And in emergency situations, it can save you from hunger.

Snooze. The young leaves of the tree are suitable for food.

Dream leaves

Rogoz. Boiled or roasted young shoots and rhizomes are suitable for food.

Blooming Sally. Young root shoots and shoots are consumed boiled like asparagus and cabbage. The rhizomes taste sweet and can be eaten raw or cooked.

Burdock. Young leaves and shoots are edible (old leaves are edible, but tasteless), roots in any form are suitable for food: raw, boiled, baked, fried (but only the roots of the first year are edible). You can’t eat burdock in large quantities, you can get poisoned.

Dandelion. Dandelion leaves are edible; to remove their bitterness, you can scald them with boiling water or soak them in salted water.

Cuff. The leaves and young shoots of the cuff are edible.

Wheatgrass. Wheatgrass rhizomes are eaten raw and boiled. During the war, wheatgrass rhizomes were boiled in salted water.

Troll flower swimsuit. Boiled unopened buds are used for food. The roots are poisonous and can only be eaten after heat treatment.

Sagebrush. Wormwood leaves are bitter and are used as a seasoning for fatty foods.

Goose foot edible. Leaves, young shoots, roots are suitable for food.

Shepherd's Purse, young leaves are edible.

Licorice is naked. Its root is edible and tastes bittersweet.

Large, common plantain. Young leaves are used for salads, cutlets, soups, and purees. The taste becomes more pleasant if sorrel leaves are added to plantain leaves. Seeds fermented in milk can be used as a seasoning for dishes.

Sorrel. Everyone knows about sorrel, the soup made from it is simply delicious, well, you can eat it raw, the leaves are edible.

Clover is edible. Flowering clover heads are used for brewing tea, making soups and seasonings, and young leaves are used for salads and soups. Clover greens are very tender, cook quickly, and if you add sorrel to it, you can make delicious, nutritious soups.

Walking through the forest, there is always a risk of getting lost and being left alone with nature. A person can live only a few days without water, while without food they can live for a much longer time. However, going without food for long periods of time can severely deplete human resources to the point where a person will be unable to move without food. But in the wild, a large number of plants can be eaten. You just need to know how to cook it.

We invite you to find out which plants in the forest are quite suitable for food, as well as how to cook them.

1. Dandelion

This bright yellow, sun-like flower is quite edible. Dandelion flowers can be found in any forest in spring. On lawns, on hills and even in dense forests. Suitable for food and young succulent leaves. They are consumed raw or pre-soaked in salt water. In the absence of salt, you can soak for two hours in fresh water. After this, the bitterness goes away and they become very pleasant to the taste. The roots of this plant are also edible. They need to be washed and dried well. Then fry until crispy. If the roots contain sugar (10%) and starch (up to 50%), they have a pleasant and sweetish taste. Roasted, powdered roots can be used instead of coffee.

2. Sorrel

This well-known perennial plant with oblong leaves can be found in any forest. Sorrel has a branched root and a grooved stem. Due to the large amount of ascorbic and oxalic acid, it has a sour taste. It contains a sufficient amount of protein. Sorrel is used to prepare green borscht, and is also added to salads and pies. And if you get lost in the forest, you can prepare a pleasant, sour-tasting, healthy decoction from sorrel.

4. Clover

The crushed raw leaves of this plant are quite suitable for food. Clover is rich in protein. You can make puree and stew from a decoction of clover leaves. Clover flowers have pleasant aroma. They can be used to prepare a drink.

5. Ivan-tea (fireweed)

It's perennial tall plant(up to one and a half meters) can be consumed in any form. Having a pleasant honey aroma, fireweed can be brewed as tea. It is very useful and quenches thirst well. Ivan tea is rich in vitamins, organic acids, flavonoids, pectin and tannins. Fresh leaves and shoots can be used to make a tasty soup. The sweetish roots can be eaten raw. And from the dried roots you can get flour, cook porridge or make cakes.

6. Stinging nettle

This is a tall plant with long inflorescences and pointed leaves. Young leaves and shoots contain vitamins K, C, B2, B6, and carotene. They also have a lot of chlorophyll. After soaking in boiling water (5 minutes), nettle serves as an excellent addition to spring and summer salads. All kinds of soups are also prepared from young nettles and added to borscht. If you suddenly get lost in the forest, this plant will help you maintain strength.

7. Rogoz

This is a plant with velvety brown “candles”, which can often be found on the banks of reservoirs. Cattail is mistakenly confused with reeds. Young boiled shoots are suitable for consumption. They are very nutritious and tasty. It tastes like asparagus. The rhizomes can be cut into small pieces and dried over a fire. And if you grind them, you get flour. You can bake quite edible cakes from it.

8. Reed

This tall plant with a thin stem and spikelet (panicle on top) can be seen on the banks of lakes and rivers. The raw roots are eaten. They are very tender and juicy. Due to the small amount of sugar they have a sweetish taste. The roots can be boiled, baked and dried. Dried roots produce flour suitable for baking flatbreads.

9. Susak (Yakut wild bread)

A plant with thin and long leaves. At the end of a long stem there are umbrella-shaped inflorescences with pink flowers. The rhizomes of the plant can be baked or fried. It also makes good flour for flatbreads.

10. White water lily (water lily)

In the water lily, the rhizome that is located at the bottom is considered edible. It can be fried, baked and boiled.

11. Reed

This plant grows in large numbers near water. It has thin, light stems without leaves. At the end there is a brown panicle. You can eat the roots of reeds. And in spring they are especially tender with a sweetish, pleasant taste.

12. Burdock

This unpretentious plant can be seen everywhere. Peeled burdock roots can be eaten raw. They are especially tasty before flowering. And if you bake the roots, they will be sweet and pleasant to the taste.

The forest is rich in a huge number of all kinds of plants. But, in addition to those that are suitable for consumption, there are many inedible plants. If you are not sure that something suitable for food is growing in front of you, it is better to avoid it. It's not scary to go hungry, it's worse to eat something poisonous and get poisoned. It is also necessary to pay attention that a number of the mentioned plants are best eaten only after soaking in water and heat treatment.

We wish you never get lost in the forest :) But if this happens, you already know how to take care of your food.

Wild edible plants. Dish recipes

Finding food is a primeval form of travel. Even if the search area is only a couple of blocks of urban or suburban parkland, such an activity may appear to be something primitive, something pre-linguistic that lies in the immemorial times of early humanity.
I first started learning about edible plants when I was seven or eight years old. Over thirty years of research, I came to a striking conclusion:
* no matter how harsh the conditions may seem, you can always find something to chew, something you can get hold of if you know what and where to look.
* Foraging for wild foods can give you the ability to see, feel, hear, and understand details of an area, such as directions and slopes, that you may not have noticed before.
My main criterion for selecting the following wild plants was their availability and growth directly in urban and suburban areas. When collecting food supplies, do not forget to correctly identify plants, for which use special guides and reference books, and do not eat more than you need. But mostly, if you are not lost, when looking for wild edible plants, just enjoy the walk.
1. Reeds 2. Acorns 3. Plantain 4. Conifers 5. Sumac 6. Juniper berries 7. Wild mint 8. Wild onions 9. Fennel 10. Clover 11. Arrow leaf 12. Chives 13. Victory onions, wild garlic 14. Chicory 15. Sorrel 16. Susak 17. Thistle 18. Oxalis 19. Dandelion 20. Burdock (burdock) 21. Cinquefoil 22. Fireweed (fireweed) 23. Cattail 24. Quinoa 25. Calamus 26. Borage (comfrey) 27. Nettle dioecious

1. Reed
A teacher 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 have heard are delicious, such as pollen, which can be used as a flour substitute. I tried cattail root, which can be cooked like potatoes. And it's really delicious.
2. Acorns
Acorns are edible and highly nutritious, but they require pre-cooking (leaching) before cooking to remove tannic acid, which makes acorns bitter. To leach, you need to cook them for 15 minutes, thus softening the shell. Once cooled, cut them in half and scoop out the pulp. Collect this pulp in a saucepan, add water, salt and cook again for 10 minutes. Drain the water and cook again, repeating the process 1-2 times. In the end, you will be left with sweet acorn pulp. Salt to taste.

3. Plantain
Plantain is a good example of how “weeds” can often be full of edible parts that you might not even realize were there. Growing in the most unsightly areas, such as overgrown lawns, roadsides, and sometimes growing right out of sidewalk cracks, plantain is easily identified by its recognizable stems. The outer leaves of plantain are tough and need to be cooked so that they are not too bitter, but the inner shoots are tender and can be eaten straight raw.
Almost all types of plantain are similar to each other, and it grows in almost all regions. It looks quite simple, the rosette consists of dark green leaves, oval, ovoid or lanceolate in shape. Plantain is used not only in folk medicine, but also as food. Young plantain leaves have a salty taste. In cooking, they are sometimes even added to jars of pickles.
4. Conifers
Perhaps the most accessible of all edible plants, the needles of pine and most conifers can provide vitamin C, which can be chewed or brewed into a tea. Young shoots (usually lighter green) are more tender and less bitter.

5. Sumac
Sumac is a bushy tree with spirally arranged, odd-pinnate leaves. Remember that there is poison sumac that you should stay away from, but it can be easily identified by the white fruits instead of the red fruits of regular sumac. We prepared delicious lemonade from sumac fruits: boil water, add the fruits, let it brew and cool, then strain through cheesecloth. Then add sugar and ice.
6. Juniper berries
Juniper is small coniferous trees and shrubs. There are dozens of species of it 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 turn green to green-gray when ripe, eventually ripening to a deep blue color. More of a spice than an actual food, juniper berries can be chewed and spit out the seeds. Their medicinal properties are still being studied by science as a medicine to treat diabetes.

7. Wild mint
There are dozens of species of the genus Mentha, native throughout the world. Defining mint is a good introduction to the study of plant structure, as all mint species have a clearly recognizable square (as opposed to the usual round) stem shape. Take the leaves and fresh stems, brew and get a wonderful aromatic tea.
8. Wild onions
Wild onions are easily identified by their smell and hollow, rounded stems (just like regular onions). Look for it in fields and grassy areas where the grass is frequently mowed. In winter you can find it in sunny places on open areas land. Onions are very delicate, some of their types taste closer to garlic, others - to chives. It can be harvested and used for food, but it's still worth looking closely at what you pick to make sure you don't pick up anything that even remotely resembles an onion.

9. Fennel
I found fennel or wild dill everywhere I went. Take a pinch of the shoots and smell. If it instantly smells like licorice, it's fennel. The shoots can be chewed raw, and the seeds can be collected and used as a spice.
10. Clover
Clover grows almost everywhere. All parts of the plant - flowers, stems, seeds and leaves - are edible. As is the case with most green plants, young shoots are the most tender and pleasant to the taste.
Roast pork with clover
Boil until half cooked, and then fry the pork meat (200 g), stew clover leaves (400 g) with fat (20 g) in a small amount of water, add salt and pepper, season with hot sauce and serve as a side dish for the fried meat.
***
11. Common arrowhead
A plant up to 1 m high with a triangular stem, shortened rhizome and tubers. The pointed leaves look like arrows. Purple-white flowers are collected in racemes. Blooms all summer. Arrowhead tubers contain starch, proteins, fats, tannins, organic acids.
Rhizomes and tubers are used for food in raw, boiled and baked form. After drying, they are ground or pounded to obtain flour, from which porridge is cooked, pancakes, flatbreads and pancakes are baked, and jelly, jellies, and creams are prepared.
Tubers are harvested all summer. They are cleaned, washed, cut into pieces or slices and dried.

Recipe. Arrowhead tuber porridge
200 g arrowhead tubers, 1 glass of milk, 1 tbsp. spoon of sugar, salt. Boil fresh arrowhead tubers in salted water for 5 minutes, peel, and pass through a meat grinder. Add 1 glass of milk, sugar to the resulting puree and cook until the desired consistency.

12. Common moth
A plant with a tubular stem covered with short hairs, 60-100 cm high. The ovoid leaves are trifoliate. White flowers are collected in multi-rayed complex umbrellas. Green leaves contain vitamin C and trace elements.
Used for cooking spicy salads, and also instead of cabbage in soups, okroshkas, and botvins. The leaves are boiled. Served with butter and onions. After passing them through a meat grinder, they make caviar. The petioles are pickled. Dried mushrooms are used to prepare powders for sauces and seasonings. Young leaves and stems are collected in spring and summer.
Recipe. Snitch stewed with potatoes
100 g fresh honey, 100 g potatoes, 15 g onions, dill, 15 g tomato sauce, 15 g sour cream, salt to taste. Chop the leaves and shoots of the sourdough, add salt and simmer until half cooked, combine with stewed potatoes and onions, add sour cream, simmer for another 10-15 minutes. Season with tomato sauce.

13. Victory onion, wild garlic
A plant with a straight stem 20-50 cm high and two wide oval or lanceolate leaves with a garlicky odor. Small whitish-green flowers are collected in a spherical umbrella. Blooms in June-July. Contains vitamin C, organic acids, essential oils, mineral salts and other beneficial compounds.
Leaves and stems are used for food in raw, salted, pickled and pickled form. Fresh wild garlic is used to make soups, salads, vinaigrettes, fillings for pies, minced meat for dumplings, and seasonings for meat, fish and vegetable dishes. Collect in early spring as soon as the snow melts.
To prepare for future use, wild garlic is dried by cutting the leaves into pieces 1 cm long, and the bulbs into 4 parts or circles.
Recipe. Filling for pies
500 g wild garlic, 100 g rice, 2 eggs, fat, salt, pepper to taste. Boil the rice, add chopped wild garlic leaves. Chop the boiled eggs, combine with rice and wild garlic, add fat, salt, spices, and a little water to get a filling with a delicate consistency.

14. Common chicory
A plant with an erect, rough stem, 30 to 120 cm high. The flowers are bluish-blue with a white corolla. The root is long, spindle-shaped, brown. Blooms in early summer.
Young leaves, stems and shoots are eaten. They are used to prepare salads with apples, red peppers, green peas, salted and fresh cabbage. Served stewed with egg, fried potatoes, grated cheese, and baked in dough.
The roots contain sugar and extractives. They are used as a coffee substitute. Leaves, stems and shoots are collected during the flowering period, roots - in the fall. They are washed, cut into pieces, slightly dried and dried in a frying pan until they begin to crumble. Powdered roots dissolve well in water and are a good substitute for coffee.
Recipe. Chicory salad
200 g of young chicory shoots, 10 g of margarine, salt to taste. Wash the chicory, cut into pieces 2-3 cm long, simmer with margarine for 20 minutes. Cool and sprinkle with finely chopped parsley.

15. Sour sorrel
A plant with a short branched root and a grooved stem 30-100 cm high. The leaves are arrow-shaped, alternate, juicy, and sour in taste. Small greenish-brown flowers are collected in a panicle. Blooms in spring. The leaves contain vitamin C, oxalic acid salts, and nitrogenous substances.
They are used both raw and for preparing cabbage soup, soups, green borscht, seasonings for meat dishes, fillings for pies and dumplings. Leaves and stems after pre-withering can be salted, fermented, or candied.
Collect before flowering begins. It should be remembered that with increased gastric secretion, sorrel can be used in limited quantities. In addition, oxalic acid reduces the body’s absorption of calcium and some other minerals.
Recipe. Sorrel casserole
1.5 kg sorrel, 3 tbsp. spoons grated cheese, 50 g butter, 1 teaspoon wheat flour, 6 slices of white bread, 2 tbsp. spoons of ghee, 1 tbsp. a spoonful of crushed crackers, salt to taste. Wash and boil the sorrel. Drain the water and pass the sorrel through a meat grinder. Add fried onions, flour, 1 cup of sorrel decoction, milk or meat broth. Place on the stove and, stirring continuously, bring to readiness. Add grated cheese and butter to the resulting puree. Place slices of fried bread on the bottom of the mold, sorrel on top, sprinkle with breadcrumbs mixed with cheese, and place in the oven. Make sure that the sorrel does not boil, but only browns.
Sorrel sauce
Heat the chopped sorrel in a saucepan and rub through a sieve. Separately, fry the flour in oil, dilute it with broth or water and combine with the prepared sorrel. Add sugar, sour cream and boil. The sauce can be poured over meat and fish dishes.

16. Umbrella susak
A plant with a bare rounded stem up to 1.5 m high. Long lanceolate leaves in the lower part of the stem are triangular, higher - flat. Numerous white and pink flowers are arranged like an umbrella. Blooms in June-July.
Grows along the banks of rivers, ponds, lakes. Tubers on the roots contain up to 60% starch. They are used instead of boiled, fried and baked potatoes, as a side dish for meat, fish and vegetable dishes, and are also prepared as a coffee substitute and cereal for porridges.
Tubers are harvested in late summer or autumn. They are washed, cut into slices and dried.
Recipe. Susak puree
200g susak roots, 50g onions, 50g sorrel, salt and pepper to taste. Boil the washed roots for 15-20 minutes, pass through a meat grinder, add chopped sorrel, sautéed onions, salt, pepper and cook until tender. Serve as a separate dish or as a condiment for fried meat.

17. Sow thistle
A plant with a branched stem up to 1 m high. Lower leaves large, matte, jagged at the edges. Yellow flowers collected in baskets. Blooms from July to September.
You need to be quite careful with thistle leaves, as with dandelion leaves, to avoid getting bitter juice into your mouth. The yellow flowers of this plant are similar to dandelion flowers, but sow thistle is tastier, although it is prepared in the same way as dandelion. Thistle has a straight stem and looks like a thistle.
Young leaves and stems are used to make salads, soups and cabbage soup. To remove bitterness, they are soaked in salt water for 25-30 minutes. The roots are also used. Boiled they resemble Jerusalem artichoke - an earthen pear.
Young leaves and shoots are collected during the flowering period, roots - in the fall.
Recipe. Green cabbage soup
200 g of young leaves. 120 g potatoes, 60 g onions, 30 g wheat flour, 20 g butter, 2 eggs, 30 g sour cream. Boil the potatoes, 10 minutes before they are ready, add sow thistle, sautéed onions and flour, salt and pepper. Before serving, add slices of boiled egg and season with sour cream.

18. Oxalis
A plant with a creeping thin rhizome, trifoliate light green leaves and small white or pinkish flowers. Blooms in spring. The leaves contain vitamin C, oxalic and other organic acids.
Oxalis has a pleasant refreshing taste with a slight sourness. As a rule, oxalis flowers are yellow, but sometimes you can find pinkish ones. It's worth eating the stem because the flowers and leaves are quite bitter. This plant can be found not only in meadows and fields, but also in the wild. Oxalis contains high levels of oxalic acid, which is edible, but in large quantities can cause digestive and stomach upset.
Used instead of sorrel. Prepare a sour drink. good thirst quencher.
Prepared as a puree, pickled or candied sorrel is well preserved in refrigerators and cellars. Use with the same restrictions as sorrel.
Recipe. Oxalis drink
200 g sorrel, 1 liter of water. Pass the sorrel through a meat grinder, pour in cold boiled water and leave for 2 hours.

19. Dandelion
A perennial herbaceous plant with a thick vertical root and leaves collected in a basal rosette. The flowers are bright yellow in the form of baskets. Blooms in April-May. The leaves contain vitamins C and E, carotene, easily digestible phosphorus salts, carbohydrates and other beneficial substances.
Almost the entire plant is used for food. Young leaves are used to make salads and seasonings for meat and fish dishes, cook soups and cabbage soup, older ones are used as spinach.
To remove bitterness, they are soaked in salt water for 20-30 minutes. Flower buds are pickled and seasoned in solyankas, vinaigrettes, and game dishes. A coffee substitute is prepared from roasted roots.
The roots are harvested in autumn or spring (April). They are cleared of residues aboveground parts, washed in cold water, dry for several days in the air and dry in warm, ventilated areas, spread out in a thin layer on paper or fabric. Young dandelion leaves are known in folk medicine as a mild diuretic and choleretic agent.
Recipe. Dandelion salad
100 g dandelion leaves, 50 g green onions, 25 g parsley, 15 g vegetable oil, salt, vinegar, pepper, dill to taste, 1 egg. Soak dandelion leaves in salt water for 30 minutes, then chop. Chopped parsley and green onions combine with dandelion, season with oil, salt, vinegar, mix and sprinkle dill on top, garnish with a boiled egg.
Dandelion green salad
Young leaves, collected in early spring, are thoroughly washed, chopped with a knife, salted, sprinkled with pepper, and seasoned with a mixture of rasta. oil and vinegar and serve after 20-30 minutes.
Travel salad
Prepared from dandelion leaves, nettles and fireweed. Dandelion leaves are poured with boiling water for 1 minute, nettles are ground with salt with a pestle, and fireweed leaves are cut into small pieces with a knife. Then all the ingredients are mixed, added to taste and seasoned with vegetable oil.
Spring dietary salad
Wash equal parts of dandelion, coltsfoot, watercress and sorrel, scald with boiling water, chop with a knife, mix with chopped tomatoes (you can do without them), season with a mixture of kefir (3 tablespoons), sugar (2 tablespoons) ), chopped onion (1 tbsp) and dill (1 tbsp). Lightly salt and stir.

20. Cobwebby burdock (burdock)
A perennial herbaceous plant with a thick vertical root, a branched ribbed stem up to 1.5 m high and wide, rough, ovate-shaped leaves. Tubular flowers with a lilac-purple corolla are collected in spherical baskets. Blooms in July-August. Young leaves and stems contain vitamin C, essential oils and tannins.
Used for preparing salads, vinaigrettes, borscht, soups, broths, botvinia. The roots, containing the polysaccharide inulin, protein and other beneficial substances, are consumed raw, baked or fried as a potato substitute.
Leaves and stems are collected in early spring before flowering, roots - in autumn. They are cleaned, washed in cold water, peeled and cut into pieces.
Recipe. Burdock leaf soup
300 g burdock leaves, 80 g onions, 40 g rice, 40 g fat, 200 g potatoes, salt and pepper to taste. Boil peeled, chopped potatoes and rice until tender. Add chopped burdock leaves and sautéed onions to the soup 10-15 minutes before serving.

21. Potentilla goose
A perennial herbaceous plant with long thin creeping stems, feathery leaves, bare above, covered with white hairs below, and tuberous roots. The flowers are small, light yellow. Blooms from May to autumn. Young leaves contain vitamin C, carbohydrates, tannins, and essential oils.
Used for preparing salads and soups, in the form of puree as a seasoning for fish, meat and cereal dishes. The starch-rich roots are boiled and fried instead of potatoes.
Dried roots are used to make flour for flatbreads, pancakes and pancakes. Young leaves are collected during the flowering period, roots - in the fall. They are cleaned, washed, dried in ovens.
Recipe. Green cabbage soup
150 g of cinquefoil leaves, 50 g of sorrel, 5 g of carrots, 5 g of parsley, 20 g of onions, 15 g of green onions, 5 g of wheat flour, 10 g of butter, 0.5 eggs, 15 g of sour cream, bay leaf, salt and pepper to taste. Boil the cinquefoil leaves in water for 3 minutes, place in a sieve, pass through a meat grinder and simmer for 10-15 minutes. Finely chopped carrots, parsley, and onions. Place cinquefoil, sautéed vegetables, green onions into boiling water and cook for 20-25 minutes. 10 minutes before readiness, add bay leaf, pepper, cloves, sorrel, season with sour cream.

22. Ivan-tea narrow-leaved (fireweed)
A perennial herbaceous plant with a smooth stem up to 1.5 m high and lanceolate dark green leaves. Large lilac-red or purple flowers are collected in long racemes. Blooms in the second half of summer. Young leaves, shoots and rhizomes contain vitamin C, tannins and mucous substances. Salads and soups are prepared from them.
Fresh roots are consumed raw and cooked instead of asparagus and cabbage. Leaves and unopened buds are brewed instead of tea. The roots are dried, ground into flour, from which milk and sweet porridges are prepared, bread, pancakes, and flat cakes are baked. Roasted roots are used as a coffee substitute.
Fireweed is a beautiful purple flower on a high stalk, whose seed pods are pleasant to the taste, especially the young ones that have not yet opened (located in the upper part of the flower) and have a delicate honey aroma. Young shoots are also edible.
The roots are collected in the fall and washed cold water and, laying out in a thin layer, dry in the air or in well-ventilated areas.
Recipe. Green cabbage soup
100 g fresh fireweed, 100 g nettle, 100 g sorrel, 200 g potatoes, 10 g carrots, 40 g onions, 20 g margarine, 0.5 eggs, 20 g sour cream, salt, spices to taste. Immerse the greens in boiling water for 1-2 minutes, place on a sieve, chop and simmer. Sauté chopped carrots and onions. Place potatoes in boiling water, add herbs and cook until tender. Add salt and spices 10 minutes before the end of cooking. Place the egg and sour cream on plates when serving.

23. Broadleaf cattail
A plant with a thick cylindrical stem up to 2 m high. Long bluish or gray-green leaves are located at the base of the stem. The flowers are collected in black-brown velvety inflorescences. Blooms in summer.
Young shoots are served to the table, seasoned with vinegar and other spices, and also pickled or dried. Rhizomes containing starch, sugar and proteins are also used.
They are boiled and stewed. To obtain flour, cattail roots are peeled, washed, cut into pieces and dried in an oven until they become brittle. Then they are ground on a grater and sifted through a sieve. Milk porridges, jelly are cooked from the resulting grains, flat cakes and pancakes are baked. Roasted rhizomes replace natural coffee.
Young shoots and rhizomes are collected in early summer.
Recipes. Cattail rhizomes stewed with potatoes
200 g of young cattail rhizomes and shoots, 150 g of potatoes, 5 g of dill, spices to taste. Wash the rhizomes and shoots, cut into 2-3 cm pieces, boil in salted water, drain the water, combine the cattail with potatoes, add salt and fry until tender. Add dill before serving.
Cattail salad
Wash the cattail shoots that have not yet come out of the water (5-10 cm long), cut into pieces 3-5 cm long, boil in salted water, and drain the water. Grind the sorrel in a meat grinder, add salt, pepper, apple cider vinegar, mix and combine with boiled cattail. Product consumption: young cattail shoots - 150 g, sorrel - 30 g, vegetable oil - 10 g, salt, vinegar, pepper to taste.
Cattail soup
Wash the rhizomes and shoots of cattail thoroughly, cut into pieces 3 cm long, soak in vinegar, mince, and cook until tender. Add sautéed onions and carrots and bring to a boil. Before serving, top with sour cream.
Product consumption: cattail - 150 g, carrots - 10 g, onions - 15 g, fat - 5 g, sour cream - 20 g, broth or water - 350 g, salt, pepper to taste.
Cattail rhizomes stewed with potatoes
Wash the rhizomes and shoots of cattail thoroughly, cut into pieces 3-5 cm long, boil in salted water, drain the water, combine the cattail with potatoes, cut into cubes, add fat, salt and fry until tender. Add dill before serving.
Product consumption: young rhizomes and shoots of cattail 200 g, potatoes 150 g, fat 10 g, dill 5 g, spices to taste.
Cattail puree
Grind cattail shoots and rhizomes in a meat grinder, add horseradish, salt, vinegar, mix and leave in the refrigerator for a day.
Use the puree as a seasoning for main meat and fish dishes.

24. Quinoa
Quinoa contains a lot of protein, almost as much as mushrooms, as well as vitamins and mineral salts. Garden quinoa nutritional value equated to spinach leaves. Quinoa leaves are added to soups, bread, dried, salted, pickled, prepared into purees, salads, boiled, seasoned with butter, like pasta. Cutlets are prepared from finely chopped leaves mixed with oatmeal, boiled and rolled in breadcrumbs.
Quinoa cutlets
Ingredients: quinoa - 165 g, oatmeal - 25 g, crackers - 10 g, salt, spices.
Place finely chopped quinoa and oatmeal in boiling salted water and cook the porridge until tender. Cool, form into cutlets, and fry.
Quinoa soup
Ingredients: quinoa (young leaves) - 100 g, sorrel - 30 g, green onions - 20 g, cucumbers - 40 g, dill - 5 g, sour cream - 20 g, water - 285 g, salt.
Place chopped quinoa and sorrel in boiling salted water, cook until tender, and cool. Before serving, add chopped green onions, diced fresh cucumbers, sprinkle with dill, and season with sour cream.
Red Cabbage and Quinoa Salad
Ingredients: red cabbage - 65 g, quinoa - 30 g, sour cream - 10 g, salt.
Quinoa is thoroughly washed and finely chopped, add shredded red cabbage, season with sour cream, salt to taste.
Eggs with mustard and quinoa
Ingredients: 2 eggs (boiled), quinoa leaves 15 g, beets (boiled) 40 g, mayonnaise 15 g, table mustard 4 g. Peeled boiled beets are grated on a fine grater, mixed with finely chopped quinoa greens and table mustard is added, mayonnaise, mix again. Boiled eggs cut into two halves are placed on a plate, and beets with quinoa and mayonnaise and mustard are placed next to them in a heap.

25. Air
The taste of Calamus rhizome is bitter-burning, tart, spicy; The smell is strong, pleasantly spicy.
Apple compote with calamus
2 tbsp. spoons of dry or 1 glass of fresh calamus roots, 300 g of fresh or 100 g of dried apples, 6 tablespoons of sugar.
Boil the apples in 1 liter of water until tender, add calamus roots, bring to a boil, let stand for 5-10 minutes. Then add granulated sugar and bring to a boil again. You can place the roots in a gauze bag, which you remove before serving the compote.
Sugar syrup with calamus
500 g granulated sugar, 1 liter of water, 20 g dry calamus roots, 2 g citric acid.
Dry calamus roots pour 0.5 liters of boiling water and leave to infuse for 1 day. Strain through a sieve and add citric acid to the infusion.
Dissolve granulated sugar in hot water and connect with calamus. Pour the resulting syrup into a bottle and use it to flavor sweet dishes and confectionery. In a cool place, the syrup can be stored for a year.
Calamus jam
1 cup of dry calamus roots, 3 liters of light sugar syrup, 3 cups of apples, cut into slices (or plums, cherry plums, quinces). Pour calamus roots into boiling sugar syrup, cook for 5-10 minutes, add apples (or plums, cherry plums, quinces) and cook until tender.
Calamus decoction
20 g calamus roots, 1 liter of water. Pour crushed calamus roots into boiling water, bring to a boil, remove from heat and leave for 1 day to infuse.
Use the decoction to flavor baked goods, first courses and salads.
Kvass with calamus
Add freshly prepared calamus decoction to the kvass prepared in the usual way at the rate of 1 glass per 3 liters of kvass.
Candied calamus roots
Place fresh calamus roots, prepared in the same way as for drying, into thick sugar syrup and cook for 5-10 minutes. Remove from syrup and spread out to dry.
After the syrup has hardened and dried, place the roots in glass or earthenware jars for storage. Serve with tea and as a delicacy for dessert. If desired, candied calamus roots can be used as a filling for pies, sandwiches and other dishes.

26. Borage (comfrey)
A plant with a branched stem up to 10 cm high. The leaves are ovate-oblong, serrated at the edges, with a pleasant taste and smell of fresh cucumbers. Blooms in June-July. Leaves and shoots contain vitamins C and A, fatty acids, essential oils, and resinous substances.
Used instead of cucumbers. The roots collected in the fall are used for fragrances, wines, beer, and various tinctures. Young leaves and stems are harvested during the flowering period and dried in the sun or in well-ventilated areas.
Recipe. Cucumber and sweet pepper salad
50 g borage leaves, 50 g canned pepper, 50 g sauerkraut, 5-7 g vegetable oil. Grind everything, mix, season with oil.

27. Stinging nettle
A perennial herbaceous plant with a straight tetrahedral stem up to 1 m high and lanceolate, large-toothed leaves covered with stinging hairs. Blooms in June-July. Nettle leaves contain vitamin C, A, carotene, mineral salts and organic acids and are not inferior in nutritional value to beans, peas and other legumes.
Used for preparing salads, soups, cabbage soup, botvinia, sauces and purees. Young tender inflorescences are brewed instead of tea. Leaves and stems are collected from early spring to early summer. Dry the raw materials in attics or under a canopy with good ventilation, spreading them out in a thin layer.
Nettle balls
100 g nettle, 200 g millet porridge, 20 g fat, salt to taste. Before cooking, scald the nettles, chop them, then boil them in boiling water for 2-3 minutes, put them in a sieve, chop them, mix them with thick millet porridge, form into balls and bake in the mold. (Recipe from me) Cook a light broth from millet and potatoes, add washed nettles, cook for another 10 minutes. At the end it is poured into the pan a raw egg and mixes. Be sure to serve with sour cream. And one more piece of advice. Add a little nettle when preparing fish soup.
Nettle salad
Chop the washed young nettle leaves with a knife, combine with green or onions, lightly crush with a wooden pestle, add salt, season with a mixture of vinegar and vegetable oil, you can add a boiled egg or meat.
Nettle, dandelion and carrot salad
Washed nettle greens and dandelion leaves, soaked in a saline solution for 20 minutes, are finely chopped with a knife, salted, poured with vinegar, mixed with grated carrots and seasoned with vegetable oil or sour cream, or, in extreme cases, kefir or yogurt.
Nettle and sauerkraut salad
Nettle leaves, soaked for 1-2 minutes in boiling water, are coarsely chopped, mixed with sauerkraut, poured with cabbage brine, 2-3 tablespoons per serving, and seasoned with vegetable oil. You can add slices of meat to this salad.
Nettle and Quinoa Salad
Two handfuls of nettles, 1 handful of quinoa leaves, 2 cloves of garlic, cut with a knife and lightly crushed. Sprinkle with chopped eggs and green onions. Season with sour cream or vegetable oil.
Nettle puree with vegetable oil
Boil washed nettle leaves (1 kg) in salted water, drain in a colander, chop with a knife into cutting board, sprinkle with flour (1 tablespoon), add 2-4 tablespoons of nettle broth, stir and cook again for 10 minutes, stirring continuously. Then add grated horseradish, onions fried in vegetable oil, mix and serve hot as a seasoning for flour and fish dishes.
Fish appetizer with nettles
Poach the fish in a small amount of water, place on a plate and add 2-3 tablespoons of nettle puree.
Nettle balls
Boil 100 g of nettles in salted water for 2-3 minutes, place on a sieve and chop with a knife. Mix with thick millet porridge and bake in the oven or on the stove. For 100 g of nettle, take 200-300 g of porridge and 20 g of fat.
Dagestan dumplings made from nettles
Dough is prepared from wheat flour, salt and water heated to 35 degrees. Let it stand for swelling for 30 minutes and roll it out to a thickness of 3 mm. To prepare minced meat, nettles are washed, chopped, and fried in oil along with onions. Dumplings are boiled in salted water. Served with butter or sour cream. For 300 g of nettle, take 200 g of wheat flour, 2 eggs, 1-2 onions and 20 g of ghee.
Fish meatballs with nettles
Minced sea fish is mixed with dry nettle powder and stewed with a small amount of water and sour cream in a sealed container. Served with tomato or sour cream sauce. For 500 g of minced meat, take 1/2 cup of dry nettle powder or 150 g of fresh leaves. Meatballs can be prepared in much the same way.
Potato pancakes with nettles
Pass 1 kg of potatoes, 200 g of nettles, 50 g of onions through a meat grinder. Add flour or semolina, salt and fry it all in a frying pan.
Eggs stuffed with nettles
Peel the hard-boiled eggs and cut them lengthwise, remove the yolk. Fill the pits freed from the yolk with minced nettle. Cover the minced meat with sour cream or mayonnaise. To prepare minced meat, selected and washed nettles are ground in a meat grinder and mixed with grated garlic and egg yolk. Fry with butter and use for stuffing. For 100 g of nettle take 2-3 cloves of garlic, 20-30 g of butter or other fat, salt to taste.
Omelette with nettles
For 4 servings of omelet, take 4 eggs, 100-150 g of fresh nettle leaves and 1 glass of milk. The greens are finely chopped, poured with an egg-milk mixture and baked, greasing the pan with vegetable or butter. Salt to taste.
Dietary nettle cutlets with cottage cheese
Selected fresh nettle leaves are poured with boiling water for 1-2 minutes, crushed and mixed with cottage cheese. Sprinkle the cooked cutlets with semolina, dip in the beaten egg mixture, bake and serve with honey or jam. At 10 tbsp. spoons of crushed nettle take 2 tbsp. spoons of cottage cheese, 2 tbsp. spoons of semolina and 2-3 eggs, salt to taste.
Nettle filling for pies
Pour boiling water over young nettles (1 kg) for 1-2 minutes, drain in a colander, chop, mix with boiled rice or sago (100 g) and chopped boiled eggs (4-5 pcs), salt to taste.
Nettle pilaf
Pour boiling water over young nettle leaves (600 g), drain in a colander (do not pour out the broth), and chop. Sort the rice (200 g), rinse warm, and then hot water. Cut the onion (180 g) into slices and fry in fat. Add dried rice and fry it with onions and chopped nettles. Pour nettle broth into a bowl, add salt, heat to a boil, add rice with onions and nettles, cream margarine(100 g), pepper, stir, close the lid, put in the oven for 20-25 minutes. Add parsley, bay leaf, salt.
Nettle soup with potatoes and eggs
Cut and boil potatoes, carrots, parsley and other ingredients to taste. 1-2 minutes before readiness, add finely chopped young nettle leaves. Serve with sour cream or kefir and egg.
Soup from oatmeal with nettle
Boil 1/2 cup oatmeal and 1-2 sliced ​​potatoes until tender. Add fresh nettle leaves chopped with a knife, 2 tbsp. spoons of sour cream, salt to taste and bring to a boil. Served hot.
Diet puree soup
Crush peeled potatoes, boiled in salted water and dilute with milk, add a decoction of oatmeal and dry nettle powder, add salt. Bring to a boil and serve with croutons. For 4 servings take 4 glasses of milk, 4 glasses of oatmeal decoction, 4 tbsp. spoons of dry nettle powder and 4 medium-sized potato tubers. To prepare the decoction: pour 1 cup of oatmeal with 5 cups of water, leave overnight, then boil for 15 minutes over low heat. Strain through a sieve and then use for making soups.
Nettle, sorrel and lungwort soup
In meat broth, cook 1-2 diced potato tubers until tender, add nettles, lungwort, sorrel and green onions, chopped with a knife, and salt. Bring to a boil, remove from heat and let stand for 5-10 minutes. Before serving, season with sour cream and boiled egg.
Pickled nettle
Nettle is very difficult to ferment, so it is fermented with the addition of vinegar; It’s good to add a little sauerkraut to it when fermenting nettles.
Nettle in marinade
Young leaves and shoots of nettle are chopped with a knife, poured with marinade, boiled for 6-10 minutes, laid out in glass jars and cover tightly with lids. Store in a cool place. Used as a seasoning for first and second courses.