Edible plants. Travel Tips

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Edible plants. Travel Tips

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Here are some tips for eating common plants.

In spring and summer, young shoots of plants are particularly tender. Some of them can be eaten raw, but most plants should be boiled: rinse them in clean water, cut off the "hair" and boil in a little water to steam the plants. The leaves are rich in vitamins and minerals. Don't boil them too long.

1. White mustard

It reaches a height of 60 cm. It grows in the virgin grassy expanses of Eurasia. It has a hairy stem. The wrinkled leaves have a pronounced lobed shape. Flowers are pale yellow. Young plants should be eaten. Boil the whole plant. The bitter leaves and flowers can also be eaten raw.

2. Shepherd's bag

It reaches a height of 60 cm. It grows on uncultivated lands. Spear-shaped lobed leaves form a rosette. Flowers are small, white. Eating: The leaves are boiled and mixed with other plants.

3. Primrose

Grows in grassy shady places. Wrinkled leaves taper towards the end, forming a rosette at the base. The five-petalled flower is fawn to bright yellow (pink in some varieties) and has a long stem. All parts of the plant are edible, but young leaves are best. Primrose also includes spring primrose (Za) and high primrose (36).

4. Dandelion

Grows everywhere. The leaves, which have a pronounced lobed shape, form a rosette. Large flowers vary in color from yellow to orange. Young leaves are eaten raw; old leaves are boiled, and water should be changed to get rid of bitterness. For coffee, the stems are boiled or roasted (baked).

5. Chicory

Grows on uncultivated grassy lands. It reaches a height of 1,3 m. Deeply cut leaves with sharp protrusions near the base are thick and fleecy. The blue flowers are similar to dandelion flowers. Prepared in the same way as dandelion.

6. Wild sorrel

Grows on uncultivated grassy lands. It reaches a height of 1 m. Long pointed leaves look like an arrowhead. Spike-shaped inflorescences consist of many tiny red-green flowers. Young leaves are boiled to reduce the harsh sour taste.

7. Buckwheat

It grows in open grassy areas within the temperate climate zone. The red stem reaches a height of 60 cm. The leaves are spear-shaped. Small pink or white flowers form inflorescences. Grains are formed from seeds.

8. Curly sorrel

Grows on uncultivated grassy lands. It reaches a height of 1 m. Long narrow leaves have a wavy edge. Tiny green flowers grow in rings around the stem. Young leaves should be boiled by changing the water to get rid of bitterness. Rubbing sorrel leaves soothes nettle burns. There are many varieties of sorrel. They are all prepared in exactly the same way. Consume in moderation.

Some plants have edible stems. If they. soft, remove the outer fibrous shell from them, cut and cook. The core of the stems of some plants, such as elderberry, can be obtained by splitting them. Ropes can be twisted from fibrous stems.

9. Lamb (all varieties)

These plants are smaller than stinging nettle. The heart-shaped leaves do not have scalding villi. Flowers are white or pink-purple. The boiled leaves are eaten.

10. Stinging nettle

Grows everywhere. Young plants reach a height of 15-20 cm. Narrow toothed oval leaves are covered with burning hairs. Small flowers form spike-shaped inflorescences. Cook for at least 6 minutes to destroy the acid. Leaves can be dried and stored.

11. Plantain lanceolate or lanceolate

The plant has spear-shaped leaves and flowers-ears, which are shorter than those of the greater plantain. Grows in dry lands. It is prepared in the same way as a large plantain.

12. Plantain pinnate

Grows in dry sandy and rocky areas. The small plant has narrow, toothed leaves. Flowers are short spikes. It is prepared in the same way as a large plantain.

13. Large plantain

It grows on grassy uncultivated lands. Leaves are broad and oval. Tiny yellowish-green and brown flowers are collected in pronounced spike-shaped inflorescences. The rather bitter young leaves are cooked in the same way as spinach. Squeezed juice is used to treat wounds, a decoction of the whole plant is used for chest diseases.

14. Syt yellowish, earthy almond or chufa

It usually grows in and around fresh water bodies of water. Plant height reaches 1,5 m. The stem has a triangular cross section. The leaves are long, belt-like. Branched olive-brown inflorescences turn yellow when fruits ripen. Tubers should be peeled and boiled, or dried and ground into flour. In ground form, it can be used as a coffee substitute.

15. Cattail or cattail broadleaf

Grows in and around freshwater ponds. Plant height reaches 2-5 m. Grayish leaves are narrow and long. Dark brown flowers are shaped like a sausage. The rhizome and stem are eaten raw or boiled. Leaves are prepared in the same way as spinach, shoots - like asparagus. The pollen is mixed with water to form a thick paste that can be baked on the end of a stick.

16. Reed

Grows in and around freshwater ponds. Plant height reaches 4 meters. The leaves are grey-green. Brown-violet panicle inflorescences bloom on long thin stems. The boiled root is eaten. An edible gum protrudes from cuts in the stems.

17. Susak umbrella

It grows on the Eurasian continent in fresh water reservoirs and around them. The height of the plant reaches 1,5 m. Very long, belt-shaped leaves of a triangular section grow from the roots. Flowers are pink, three-petalled. Peeled and boiled rhizome is used for food.

18. Centipede ordinary

Grows everywhere. Old leaves are dangerous to health: only young shoots boiled for 30 minutes or tightly rolled tops of plants can be eaten, after removing the fibrous parts. Use in limited quantities. Roots can be boiled or baked.

19. Tansy

Grows on uncultivated grassy lands. Plant height reaches 90 cm. Feather-shaped serrated leaves are painted in dark green. The bright yellow flowers look like buttons. The plant is poisonous in large quantities. Leaves and flowers are used to make anthelmintic tea. The strong smell repels flies.

20. Oregano

It grows on the Eurasian continent in warm areas with dry grassy soil. Plant height reaches 60 cm. Small oval leaves are attached to the stem with cuttings. Small purple-pink flowers form inflorescences. Oregano infusion is used for coughs and diseases of the digestive system. Chewing the leaves relieves toothache.

21. Cheremsha

It grows in forests on the Eurasian continent. The leaves are bright green in color. At the top of the stem are white star-shaped flowers. It's wild garlic. All parts of the plant are used.

22. Borage

It grows on the Eurasian continent on grassy uncultivated lands. The height of the plant reaches 30-60 cm. The leaves are pointed, oval in shape. Flowers blue, star-shaped. The plant has a cucumber smell. All parts of the plant can be eaten raw or cooked. A decoction of borage is used at elevated temperatures. When cooked, the stems release salt.

23. Angelica forest

Grows in damp grassy lands and forests. Plant height reaches 1,5 m. The stems are hollow, sometimes have a purple hue. Broad toothed leaves are arranged in pairs opposite each other. Tiny greenish-white or pink flowers form umbellate inflorescences. Leaves, stems and roots with a strong aroma are boiled and eaten. A decoction of angelica is used for colds or externally for muscle numbness. Not to be confused with spotted milestone.

Veh spotted - a poisonous plant

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