Roots and tubers. Travel Tips

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Roots and tubers. Travel Tips

Tourist tips

We list some edible plants, whose roots can be eaten.

Between autumn and spring, the starch content of the roots is at its highest. All roots should be carefully cooked. Rinse them well in clean water and boil them until they become soft. Then bake them on hot stones in the last red embers of the fire. For faster cooking, cut the roots into cubes. Check the degree of readiness with a thin pointed stick.

1. Comfrey

Grows in ditches and other wet places. The height of the plant reaches 1 m. The spear-shaped leaves taper towards the stem. The inflorescences consist of cream or purple bell-shaped flowers. Raw or boiled roots are eaten. Not to be confused with foxglove.

2. Kozelets or goat-beard pore-leaved (oat root)

Grows on dry uncultivated lands. The height of the plant reaches 60-90 cm. The leaves are long, like grass. The large purple flowers look like dandelion flowers. Boiled roots and young leaves are eaten.

3. Jerusalem artichoke (ground pear)

It grows on uncultivated lands. The plant is very tall, fleecy, reminiscent of a sunflower. The leaves are large, almost oval in shape. Flowers are large, yellow. Do not remove the skin from the tubers before cooking.

4. Marsh calla

Grows near water. The plant is small, its heart-shaped leaves are attached to the stem on long cuttings. In the middle of the pale yellow leaf-like petal is a green, finger-shaped flower core from which red berries emerge. Only boiled roots are eaten. All other parts of the plant are not edible.

5. Arrowhead (wild potato)

It grows in water, reaching a height of 30-90 cm. Large leaves in the form of an arrowhead or a spear are above the water. The leaves below the water level are belt-shaped. The flower consists of three rounded petals. The tubers can be eaten raw, but they are better when boiled.

6. Water chestnut

Grows in water on the territory of the Eurasian continent. Diamond-shaped leaves lie on the surface of the water. Flowers are small, white. Gray, hard seeds with two horns reach a length of 2,5 cm. They are eaten raw or baked.

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