Edible wild plants. Wild edible plants

Many wild plants can be eaten. Moreover, they also carry health benefits in themselves. What common wild plants are edible?

To dream

The greenery of this plant contains many useful substances: vitamins A and C, proteins, glucose and fructose, fiber, essential oil, malic and citric organic acids. Sleep contains micro and macro elements: magnesium, potassium, copper, titanium, manganese, iron, boron.

Young shoots with light green leaves are eaten. Greens of dream is put in cabbage soup instead of cabbage, it should be cooked a little - too tender.

You can cook okroshka: kvass (yogurt), chives, green onions, dill, cucumber, a little mustard. The dried leaves are used as a dry seasoning for first and meat dishes.

Burdock

As a plant used for food, burdock has long been known in Japan, Siberia and the Caucasus. Use roots and leaves. The roots are eaten baked and fried; boiled and pickled burdock roots are a delicacy in China and Japan.

By their taste, burdock roots resemble potatoes, perfectly replacing it in the first courses. They are also eaten raw - they are quite juicy and have a sweetish taste. Their burdock root flour is baked tortillas, fried cutlets. Dried and roasted roots are a substitute for coffee. Jam and preserves are made from them.

Young leaves are added to salads and soups.

Quinoa

From the seeds of the quinoa porridge is prepared, which tastes similar to buckwheat, pancakes, flat cakes, casseroles are baked, eggs and mashed potatoes are prepared. Young leaves are added to salads, dressings, cabbage soup. Quinoa is pickled, fermented, dried, added to soups.

The plant cleanses the body of toxins, absorbs toxins from the intestines. Treats constipation.

Nettle

Nettle is the most popular wild-growing edible plant. Even people far from village and country life know that spring dishes with nettles are not only tasty, but also healthy.

Young shoots of nettle are used to prepare cabbage soup, salads.

Fireweed or Ivan tea

The leaves and roots of the plant are eaten. The roots are used to make flour for flat cakes. The leaves are used in salads, cabbage soup, tea.

Woodworm

The entire ground part of the plant is edible.

Woodlice greens are added to salads, borscht, soups, mashed potatoes, used as a filling for pies and dumplings.

Boiled it is eaten with butter.

Dandelion

The whole plant is eaten. Make flour from the roots, brew a "coffee" drink.

The leaves are added to salads and dressings.

Jam is made from flowers.

Plantain

The plantain leaf is used in salads, teas, drinks, soups and condiments. From young leaves, with the addition of sorrel, a delicious soup is obtained.

Dry dressing for soup: the leaves are washed, dried in the oven, crushed, sifted. Store in glass containers. Can be used for dressing first courses.

Fern

Two types of fern are eaten: bracken and ostrich. Young shoots are collected at the beginning, boiled for 10 minutes, drained and used as directed.

Salads are made from prepared shoots, they are fried, pickled.

The shoots taste like mushrooms.

Wheatgrass

The wheatgrass weed that has put on everyone can be successfully ranked with wild edible plants. Wheatgrass is used to make flour and cereals, which are then used to cook porridge and bake bread.

In the spring, dig up white wheatgrass rhizomes, wash with water, dry, grind into flour.

Hazelnut (hazel)

In addition to traditional hazelnuts, you can also use the leaves to make stuffed cabbage, add to salads.

Walnut vegan "milk" is prepared from nuts.

Of course, the list of edible wild plants can still be continued - with an attentive attitude to nature and a certain level of knowledge, a person will not remain hungry!

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Walking through the forest, there is always the risk of getting lost and being alone with nature. Without water, a person can live only a few days, while without food - much more for a long time... However, the lack of food for a long time can severely deplete human resources to the point that a person will be unable to move without food. But in the wild, you can eat a large number of plants. You just need to know how to cook it.

We invite you to find out what plants in the forest will be 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 spring in any forest. On lawns, on hills and even in dense forest. Edible and young succulent leaves. They are eaten raw or pre-soaked in salt water. In the absence of salt, it can be soaked for two hours in fresh water. After that, the bitterness goes away, and they become very pleasant to the taste. The roots of this plant are also edible. They must be well rinsed and dried. Then fry until crisp. With the presence of sugar (10%) and starch (up to 50%) in the roots, 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 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 make green borscht, and is also added to salads and pies. And getting lost in the forest, you can make a pleasant, sour-tasting, healthy broth from sorrel.

4. Clover

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

5. Ivan tea (fireweed)

This perennial, tall plant (up to one and a half meters) can be used in any form. Having a pleasant honey aroma, fireweed can be brewed like tea. It is very useful and good for quenching thirst. Ivan tea is rich in vitamins, organic acids, flavonoids, pectin and tannins. Fresh leaves and shoots can be used to make a delicious soup. The sweet roots can be eaten raw. And from the dried roots, you can get flour, boil porridge or make cakes.

6. Stinging nettle

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

7. Cattail

This is a plant with velvety brown "candles", which can often be found on the banks of water bodies. Cattail is mistakenly confused with reed. Young boiled shoots are suitable for consumption. They are very nutritious and delicious. 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 (with a panicle on top) can be seen on the shores of lakes and rivers. 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. From the dried roots, flour is obtained, suitable for baking flat cakes.

9. Susak (Yakut wild bread)

A plant with thin and long leaves. At the end of the long stem, there are inflorescences in the form of an umbrella with pink flowers... The rhizomes of the plant can be baked or fried. It will also make good flour for tortillas.

10. White water lily (water lily)

In a water lily, the rhizome, which 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 whisk. You can eat the roots of reeds. And in spring they are especially tender with a sweetish pleasant aftertaste.

12. Burdock

This unpretentious plant can be seen everywhere. Peeled burdock roots can be eaten raw. They are especially tasty before flowering. And if the roots are baked, then 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 bypass it. It's not scary to starve, it's worse to eat something poisonous and get poisoned. It is also necessary to pay attention to the fact that it is better to eat a number of the mentioned plants only after soaking in water and heat treatment.

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

Since ancient times, people have tried to supplement their menu with healthy plant foods. Today we have all the possibilities for using greens throughout the year, however, plants growing in greenhouse conditions are worse than those of soil origin in terms of their useful properties.

And today people have the opportunity to take advantage of the experience of ancient ancestors - to include wild edible herbs in their daily diet.

The information presented in the article will help you understand plants, highlight edible herbs (see photos and names below) and plants among their huge set, and get acquainted with their undoubtedly useful properties.

general information

Spring vitamin greens are always good for any meal. It contributes to the healing of the body, adds vigor and strength. Therefore, many housewives do not refuse to use wild-growing edible herbs.

Below are some of the most common and most famous photos edible herbs and their descriptions.

There is a special day in the folk calendar called Mavra - May 16 of the new style. On this day, in the old days, a dish appeared on the tables of the peasants (and the lords'), which was prepared from fresh greens of forest and meadow grasses. And it was very appetizing.

And in the old Russian "Izbornik Svyatoslav" (a monument to writing of the XI century) it says: "In a vegetable, the strength is great." This means not only garden greens (at that time there were few of them), but also greens growing in wildlife.

Edible wild plants and herbs are more beneficial. Below will be presented some types of "pasture", which have a large variety of vitamins, minerals and other useful substances.

Nettle

You can often find this edible herb in the garden. This plant is known to everyone, because it settles everywhere. Nettle is one of the first to appear in the spring after warming up the soil.

This plant loves fertilized (manured) lands.

Only the freshest spring nettle greens should be collected for consumption. It is used for cooking borscht, cabbage soup and making fillings for pies. Older leaves can be salted for future use, like cabbage.

With an acute shortage of food, Russian peasants even added dry ground greens to flour for baking bread, and sprinkled seeds with potatoes and cereals.

In the richest pantry of nature, there are not very many edible wild-growing herbs that have such a value as that of nettles. Thirty grams of its greens provide a person with vitamin C and carotene for a whole day.

Nettle is good for both humans and pets. Nettle leaves are also used for other purposes - they are excellent raw materials for the production of green paint. Harvesting is usually done during the flowering of the plant.

Dandelion

When asked what herb is edible, the first thing that comes to mind is dandelion.

The young leaves of this plant are good. They should be torn before the flowers bloom (early May). The plant completely replaces spinach in salads. The only drawback is bitterness, which is fought off in two ways: bleaching or scalding. To whiten, the dandelion should be completely covered from the sun with straw or planks. Scalding - the collected leaves are bathed in boiling water twice.

The leaves of the plant are very rich in useful microelements. It is recommended to use them in food with depletion of the body and with anemia. Dandelion buds can be pickled. This is a great and sophisticated seasoning for meat dishes, completely replacing capers.

Wild onion (wild garlic)

Some edible herbs found in nature are similar in appearance and taste to those grown in the garden by humans. For example, the onion, familiar to us, has been used as a medicinal plant for a long time.

Many of its varieties that grow in nature are not inferior in their properties to ordinary garden onions, and in terms of healing, they even surpass it. It has been scientifically proven that wild onions contain peculiar essential oils that have a good phytoncidal effect, and a large amount of vitamins.

The best option for eating is fresh in salads and just with salt. Inappropriate overcooking reduces or negates the value of the plant. Onions are good both in minced dumplings and as a seasoning for dishes.

Wild garlic appears in the forest at the end of April with the first rays of the spring sun. It contains about 15 times more vitamin C than oranges and lemon. Wild onions also contain saponins, organic acids. Even the combination of only two medicinal factors - phytoncides and vitamins, puts wild garlic in the first row of the best medicinal and food products of nature.

When collecting wild garlic, you need to carefully cut off the stems with a knife, without damaging the rhizomes for their further reproduction. Harvested crop they also ferment. For this, the best specimens are selected, rinsed in cold water and chopped with a knife. Then the whole mass is well salted and placed in a wooden barrel under oppression, just like when fermenting cabbage. After a short time or immediately after fermentation, the product is used in salads, served as a side dish for meat and potato dishes.

Lungwort

In the list of "Edible herbs of Russia" among the first, you can deservedly include lungwort. This plant appears immediately after the snow melts among last year's forest foliage. Juicy young shoots are used for food.

It grows in mixed, sparse coniferous and deciduous forests. Also found in mountain meadows and river floodplains. The area of ​​their distribution is the European part of Russia, the Urals and Siberia.

Medunitsa is one of the most famous and beloved edible plants among the people. Young flower stems are eaten fresh, and crushed leaves and stems are put in spring soups and salads.

The lungwort contains a large amount of manganese, potassium, iron and other elements. There are also carotene, rutin, ascorbic acid, as well as mucous and tannins. Medunitsa is the most valuable medicinal plant known in Russia for a long time.

Horsetail

Even horsetail is an edible herb and plant. Probably everyone knows him in appearance. It is suitable for food in spring, when young shoots bearing spores stick out like arrows in wet meadows with sandy and clayey soil.

Its shoots are used in the preparation of casseroles, pies (filling). You can eat them both raw and boiled. Long ago, horsetail was always held in high esteem on the peasant table. It should be noted that the tubers on the rhizomes of this plant (ground nuts) are also edible. They are used both boiled and baked.

Asparagus

In spring, during the flowering of bird cherry on sandy slopes and hills, well-lit by the sun, large and juicy sprouts of white-green asparagus appear. This is another great plant that is rich in vitamins and has many other health benefits. This plant was introduced into culture by the ancient Romans, who already at that time were able to appreciate its quality.

In Russia, asparagus grows wild in meadows among bushes in the European part, the Caucasus and Western Siberia. Adult asparagus is represented by broom-like twigs (like a Christmas tree) with red round berries. They are often used to decorate flower bouquets. Young shoots are thick shoots with triangular scales, whitish at first, and then darken to brownish-greenish shades. They also come with a shade of purple. Young shoots are taken for food cooked, using both as a side dish and as a main dish.

Hogweed

Some of the names of edible herbs are heard by many people because they have been eaten raw for a long time. These include cow parsnip, from which peeled stems are eaten. They have a pleasant, sweet taste.

Over the summer, this plant grows to such an enormous size that a standing person can easily hide behind them. Its stems are tubular, slightly woolly. In spring, hogweed has tender stems and leaves, and both are edible on it. This grass loves wet meadows.

To reduce the pungent smell of herbs, you must first scald it and only then add it to the dishes. Hogweed can also be pickled, but after scalding with boiling water. Peeled stems are good for roasts with flour and butter, and for pickling. The hogweed is very popular among lovers of nutritious greens.

Kislitsa

It is impossible not to add sour sour into the list of edible herbs. At the very beginning of spring (early May), a low grass appears with light green trifoliate leaves and white flowers. It is too small to collect it, but those who try it will be remembered for a long time.

It is good in fresh salad and as a dressing for cabbage soup. You can eat it just like that, until the teeth are sore. It tastes like lemon, but softer and more pleasant. Lovers of hiking and romantic travel make tea with her, which perfectly quenches their thirst.

It should be noted that the oxalis, hibernating under the snow, retains its leaves until spring, which people tear in the spring.

Quinoa

A well-known spinach plant is quinoa, which is a weed in the garden.

Its triangular thin leaves are very rich in carotene. Even a few pinches of these greens perfectly fill the body's daily need for this important provitamin.

White quinoa leaves are added to salads, soups and cabbage soup, and ripe plant seeds are an aid to bread.

Caraway

There are also such edible plants in the rich pantry of nature, with which almost everyone is familiar. For example, cumin (or anise) growing in meadows, glades and along roads. First, this plant has leaves that look like carrots, then a stalk (suitable for seasoning in salads), and then flowers, collected in umbrellas.

Fruiting occurs in August, and then you can collect seeds for flavoring pickles and pickles, and for flavoring bread products. Young greens can be dried in the shade in the air, and then closed in jars for the winter.

Sorrel

In green meadows, you can often find sour sorrel, which is also grown in gardens.

Fresh leaves are very good for cabbage soup and other soups. You can also use them in the preparation of sauces. This plant well compensates for the lack of spinach, which is rarely bred in the garden. Young arrows are especially tasty with sorrel.

The plant contains large amounts of proteins, sugars and minerals. The characteristic pleasant flavor of the wild vegetable is given by the oxalic acid salt contained in the delicate stem and leaves.

Sorrel has a short harvesting period, so it is immediately picked up in large quantities and salted like cabbage in a tub, after cleaning and washing. It is harvested for the winter and in the form of mashed potatoes (passed through a meat grinder and mixed with salt), and in a dried state.

Mention should also be made of the sour sorrel brethren: small and horse sorrel. Small, less sour sorrel is squat, and its stems are tough, and the leaves are like spears. Horse sorrel is known to a greater extent as a medicinal plant. Young leaves of the latter can be added to various flour products.

To dream

Various edible herbs grow very close to people, among which there are plants, the edibility of which very few people know. Parks, gardens and woods in places are overgrown with dark green plants. Many people do not even realize that cabbage soup, cooked from snow, is not inferior to cabbage soup in its taste.

Common snake belongs to the umbrella family. Umbrella inflorescences sit on the needles, which diverge in rays in a radial direction. Usually, young petioles and leaves that have not yet developed are collected. And the stems are suitable for the table, only without the skin. The petioles and stems of the salads give a piquant aftertaste.

Previously, the leaves and stems of the dream were eaten boiled, stewed with other vegetables, in the form of caviar, meatballs, in soups and borscht. The very name of the plant "sleepy" has the concept of "food".

Leaves fermented in winter are an original product for cabbage soup and for simple consumption. Even in ancient times, the plant was salted like cabbage and mashed potatoes. It was an important nutritional and vitamin-containing product that relieved people of the consequences of a lack of food.

Conclusion

As early as the 18th century, approximately 700 species of edible leafy vegetables (flowers and herbs) were known. Forest grasses have fed people at all times and saved them from various diseases. In the people, edible wild-growing useful plants are called edible weeds.

And in the garden plots in the form of a weed, many useful edible plants grow. In this regard, it makes sense to pay attention to such plants in the spring, to collect them for use in cooking, in order to take full advantage of the wonderful gifts of nature for the healing of the body.

Leningrad, "Gidrometeoizdat", 1991

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

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

Introduction
The use of wild plants in medicinal purposes
The use of wild plants in cooking
Herbaceous plants
- Marsh calamus, or oily root
- Siberian hogweed
- Bird highlander, or knotweed
- Angelica officinalis, or angelica
- Hare sour
- Narrow-leaved fireweed, or ivan tea (Koporsky tea)
- meadow clover
- Stinging nettle
- Burnet medicinal
- Cinquefoil goose, or goose foot
- Quinoa and Mary
- Big burdock
- Medicinal lungwort
- Mokrichnik, or medium starlet
- Sedum purple, or hare cabbage
- Medicinal dandelion
- Shepherd's bag
- Common tansy, or field mountain ash
- Big plantain
- Common wormwood, or Chernobyl
- Small duckweed, or frog sack
- Thorny tartar
- Yarrow
- Horsetail
- Icelandic cetraria, or Icelandic moss
- Field Yarutka
- White lamb, or deaf nettle
Woody shrub plants
- Black elderberry
- Common heather
- Common yernik, or shiksha (crowberry)
- Common juniper
- Rowan ordinary
- Forest pine
Appendix. Manufacturing of medicinal forms of wild-growing plants and peculiarities of their reception
Bibliography

Introduction

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

Since ancient times, people have eaten mushrooms, berries and fruits, nuts and wild vegetables - sorrel, wild garlic, caraway seeds, chicory, tarragon. For the diet of Siberians, for example, these gifts of nature are traditional. Significant (V.L. Cherepnin, for example, describes 157 species of edible plants), but so far we have little use of the arsenal of unconventional edible wild plants, which, according to their economic characteristics, can be attributed to vegetable, grain, oil-bearing and fruit-berry plants.
During the blockade of Leningrad, 40 species of wild plants were consumed, and 35 of them were used as vegetables - alone or in combination with traditional food. It was recognized that, in terms of nutritional value, wild edible plants are not only not inferior to cultivated ones, but often surpass them. For example, in nettle deaf ascorbic acid sometimes contains 8 times more than in the "northern lemon" - kohlrabi, in terms of carotene content, stinging nettle is 1.5 times higher than parsley, and in terms of protein content, quinoa leaves are equivalent to spinach. Moreover, most edible wild plants have high medicinal activity, have a wide spectrum of action and have long been used in folk medicine, and now in modern herbal medicine.
The list of wild plants, from which you can prepare a variety of dishes, is very long. For salads, nettle, dandelion, plantain, knotweed, cinquefoil, burdock, quinoa, woodworm, lungwort, hogweed, angelica and many other useful plants are used. Nettle, dandelion, plantain, knotweed, cinquefoil, burdock, horsetail, quinoa, primrose, wood lice, willowweed, lungwort, hogweed, angelica, etc. are added to soups, borsch, cabbage soup, okroshka. In sauces and seasonings for main courses add tansy, wood lice, angelica, hogweed, fireweed, primrose, wormwood, field horsetail, knotweed, plantain, dandelion, burdock, cinquefoil goose, nettle. For the preparation of drinks (tea, juices, broths, kvass, etc.), fireweed, burdock, knotweed, plantain, dandelion, calamus, tansy, wormwood, etc. are recommended.
For the preparation of exquisite dessert dishes, mankind has long been using healing fruits and berries from childhood, familiar to us wild trees and shrubs: lingonberries, blueberries, honeysuckle, viburnum, cranberries, raspberries, cloudberries, currants, bird cherry, blueberries, rose hips. But few people know that no less healthy and tasty dishes can be prepared from such plants that are unusual in this respect for our perception, such as black elderberry, heather, dwarf birch, juniper and even ... pine.
Naturally, not all edible wild plants are listed in this book. We limited ourselves to describing only those of them that are often found in the northwestern and northern regions of the USSR and can be used for medicinal purposes. Edible wild plants, information about the medicinal properties of which are absent in popular literature, for example, tuberous zopnik, broad-leaved cattail, arrowhead, umbelliferae, common reed, as well as forest bush and common weasel (the healing properties of both of these umbellate plants are known, but when collecting them you can confused with poisonous hemlock and hemlock), we did not consider.

The use of wild plants for medicinal purposes

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

The use of wild plants in cooking

The collection of wild plants for use in food begins in early spring, when the need of the human body for vitamins is especially acute, and fresh vegetables practically absent. Edible plants should be collected, if possible, before their flowering, because later the tender young shoots and leaves coarsen, lose their nutritional value and are only suitable for drying and fermentation. They are harvested in good weather, in the afternoon, when the leaves of the plant dry out from dew and replenish the reserves of nutrients expended at night. Green shoots and leaves are carefully cut with a knife or scissors to avoid damaging the root system.
Collect only those plants that you know well. Adhere to the rule of thumb when picking mushrooms: NOT SURE - DO NOT PICK! In unfavorable environmental conditions, plants become unsuitable for food, therefore, they cannot be collected in landfills, in places where sewage accumulates, along roads, near the city and industrial enterprises.
The collected green parts of plants are cleaned of litter and those on them small insects and washed thoroughly from earth and dust. Salads from greens must be prepared on the day of collection, in extreme cases - after no more than two days of storage in a plastic bag on the bottom shelf of the refrigerator. Before cooking, the greens should be washed in cold water, changing it 2-3 times. It is necessary to grind greens quickly in order to reduce the time of contact of cellular tissues with air, as a result of which vitamin C is destroyed. After grinding greens, add vinegar or citric acid to it - they promote the hydrolysis of fiber, swelling of protein components and protect vitamin C from destruction.
When preparing salads, chopped plants are flavored with seasonings. To 100 g of herbs, 1 teaspoon of salt, 1-3 tablespoons of vinegar, 1 tablespoon of vegetable oil, 1-3 tablespoons of kefir or yogurt, 1 teaspoon of sugar, 1/4 teaspoon of mustard, ground black pepper are usually added taste. Bitter plants (shepherd's purse, medicinal dandelion, field birch, etc.) should not be seasoned with pepper or mustard, as this will increase the bitterness. Plants with a sweetish taste (white ashberry, Siberian hogweed, purple stonecrop, etc.) become tastier when hot seasonings are added. Salads can be prepared from one type of plant or by mixing several types. Good mixtures are obtained by combining fragrant herbs with no odor, tasteless with good taste, sour with slightly acidic, bitter with unleavened.
Chopped herbs with vinegar, salt and pepper can be used for sandwiches, serving before breakfast, lunch or dinner.
Boiled greens of edible plants can be used to prepare borscht, green soups, botvinias, and the principle of combination different plants remains the same as for the salad. Chopped leaves are immersed in boiling broth just before the meal is ready, and the stems and leaf petioles - 5 minutes earlier. Ready-made flour and cereal soups are seasoned with fresh chopped herbs just before serving.
From overgrown plants, unsuitable for fresh consumption, they make mashed potatoes (coarse fresh parts of plants are cooked for a long time, and then passed through a meat grinder) and use it as a semi-finished product for making soups, cabbage soup, cereals, cutlets, etc. porridge in mashed potatoes, add a small amount of broth, bring to a boil, season with salt, butter and flour, put salt and flour in the cutlets, and then fry in a preheated pan. Greens of fleshy plants (Siberian hogweed, burdock, angelica) are good stewed.
For the preparation of greens for future use, drying, pickling and pickling are used, and for these purposes coarse plants are often taken, unsuitable for fresh consumption. When greens are dried in the oven at a temperature of 80-110 ° C for 25-50 minutes, vitamin C is retained by 70%, and the bitterness is partially destroyed. As a result of the subsequent processing of dried greens, that is, grinding it into powder, the properties of fiber change, contributes to an increase in its digestibility by the small intestine by 2-3 times, as well as the prevention of fermentation processes and the formation of biogenic amines in the large intestine.
Powders from greens, like fresh herbs, are used to make mashed potatoes, sauces, soups, as well as muffins, cakes, cakes and puddings (the mass of the powder should be 25-40% of the mass of cereals and flour). In the form of powders, even greens containing a large amount of fiber are well absorbed by sick people. Powders should be stored in glass jars with a ground-in stopper.
Dishes from pickled (or salted) herbs are prepared in the same way as from fresh ones. Greens that are too spicy to taste are washed in water before use. Pickled herbs are used as a seasoning untreated.

HERBAL PLANTS

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

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

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

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

BIRD HUMANITER, or SPORYSH
(Polygonum aviculare L.)
An annual plant from the buckwheat family, 10-50 cm high with erect branched stems and small, 1-4 cm long, elliptical leaves. The nodes of the stems are covered with light membranous bells. Flowers are small, collected 2-5 in leaf axils. Blooms all summer. During the growing season, one plant gives up to 5 thousand seeds.
It grows in meadows, shrubs, forest glades, swamps, shallows and sands, along roads, in vegetable gardens, especially well in irrigated areas. Infests field and vegetable crops. The northern border of the range extends far beyond the Arctic Circle.
Fresh knotweed grass contains a large amount of protein (4.4%), nitrogen-free extractives (11%), fiber (5.3%). In addition, it contains a significant amount of carotene, vitamin K, flavonoids, glycosides and trace elements. In terms of vitamin C content, it surpasses kohlrabi. Unsurprisingly, this herb has found widespread therapeutic use.
It has a tonic effect, is used to treat kidney stones, as a diuretic, regulates the activity of the gastrointestinal tract, helps to increase blood clotting, is useful for uterine atony (5) and for strengthening hair (externally). It is taken for hypertension as an anthelmintic and sedative (6).
Young stems and leaves of knotweed are used for making salads and soups, in addition, the leaves are dried for the winter.

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

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

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

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

Culinary use
Refreshing sour drink... Grind herbs (200 g), pour cold boiled water (1 l) over it and leave for 2 hours.
Green cabbage soup with sour... Put chopped potatoes (150 g) in boiling water, after 15 minutes add browned onions (100 g), then sour greens (100 g) and cook for another 15 minutes. 5-10 minutes until ready, put wheat flour (20 g), butter (20 g), salt, pepper and bay leaf (to taste). Pouring into bowls, add boiled egg wedges (1/2 of a piece) and sour cream (20 g).
Sour cream puree... Pass the herbs through a meat grinder, add salt, pepper and mix. Use as a side dish, as well as for dressing soups and salads.
Sour paste... Grind the herbs (50 g) in a meat grinder, add butter (100 g), table mustard (10 g) and salt (to taste), mix everything. Use for sandwiches.

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

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

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

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

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

Culinary use
Nettle salad with nuts... Place the washed nettle leaves (200 g) in boiling water for 5 minutes, then put in a colander and chop. Crushed kernels walnut(25 g) dilute the nettle in broth, add vinegar, mix and season the nettle with the resulting mixture. Sprinkle with finely chopped parsley and onions.
Nettle salad with egg... Boil washed nettle leaves (150 g) in water for 5 minutes, put in a colander, chop, season with salt, vinegar, decorate with egg slices (1 piece) on top, pour over sour cream (20 g).
Green cabbage soup with nettle... Boil young nettles (150 g) in water for 3 minutes, put in a colander, mince and simmer with fat (10 g) for 10-15 minutes. Finely chopped carrots (5 g), parsley (5 g) and onions (20 g) sauté in fat. Put nettles, browned vegetables in boiling broth or water (0.6-0.7 l) and cook for 20-25 minutes. Add sorrel (50 g), green onions (15 g), bay leaves, pepper and salt (to taste) 10 minutes before cooking. When serving, season with sour cream (15 g).
Nettle and potato cabbage soup... Put young nettles (250 g) in boiling water (0.7 l) for 2 minutes, discard in a colander, ruin finely and simmer with fat (20 g) for 10 minutes. Chop and sauté carrots (10 g) and onions (80 g). Put the potatoes cut into pieces (200 g) into the boiling broth; after the broth boils again, add the nettles, carrots and onions. 5-10 minutes before being ready, put sorrel greens (120 g). When serving, put on a plate wedges of a boiled egg (1 piece) and sour cream (20 g).
Nettle pudding... Chop greens of young nettle (100 g), spinach (200 g) and quinoa (50 g) and simmer with milk or sour cream (30-40 g) until soft. Add egg powder (5-8 g), breadcrumbs (25 g), granulated sugar (3-5 g) and salt (2 g) to the prepared herbs, mix everything thoroughly, put the mass in a greased and sprinkled saucepan and bake in the oven for 30-40 minutes.
Nettle meatballs... Put nettle (100 g) in boiling water for 2-3 minutes, put in a colander, chop, mix with thick wheat porridge (200 g), add fat (20 g) and salt (to taste), shape the resulting mass into meatballs and fry them.
Nettle omelet... Boil nettle (500 g) in salted water, put in a colander and chop. Add finely chopped dill or parsley (4 sprigs) to the onions (3 tablespoons) fried in ghee (3 tablespoons), add finely chopped dill or parsley (4 sprigs), mix with nettle and simmer until soft, then pour over beaten eggs (2 pieces) and keep on fire until tender.
Salted nettle... Wash young leaves and shoots of nettle, chop, put in glass jars, sprinkle the layers of greens with salt (50 g per 1 kg of greens).
Nettle powder... Dry leaves and stems (remove coarse stems) in the shade in a ventilated area. Grind, sift through a sieve. Use for making soups, sauces, omelets, cereals, pancakes.
Nettle juice... Pass young nettle (1 kg) through a meat grinder, add cold boiled water (0.5 l), mix, squeeze the juice through cheesecloth. Pass the remaining pomace through a meat grinder for the second time, dilute with water (0.5 l), squeeze out the juice and combine it with the first portion. Pour the juice into half-liter jars, pasteurize at 65-70 ° C for 15 minutes, close with boiled polyethylene lids. Store in a cool place. Use for the preparation of condiments and drinks. It is good to combine nettle juice with birch or carrot juices and honey, you can add lemon juice, vermouth or port to it.
Cocktail "Trio". Combine nettle juice (200 g), horseradish juice (200 g) and onion juice (15 g), add food ice (2 cubes) and salt (to taste).
Filling for pies... Pour young nettles (1 kg) with boiling water for 5 minutes, discard in a colander, chop, mix with boiled rice or sago (100 g) and chopped boiled eggs (5 pieces). Salt to taste.

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

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

Goose foot or goose foot
(Potentilla anserina L.)
Perennial from the family Rosaceae with a thick rhizome and creeping reddish shoots rooting at the nodes. The leaves are basal, separately not paired, green above, with a whitish fluff below. The flowers are single, with five yellow petals, 1-2 cm in diameter, on long stalks, have a delicate aroma. Blooms all summer.
Geese are very fond of pinching this grass. It grows in wet meadows, forest glades, along the banks of rivers, lakes and ponds, on pastures, near dwellings. Intensive grazing of livestock promotes the rooting of creeping shoots of this plant and its distribution. The northern border of the area reaches 64 ° N. sh.
Goose cinquefoil contains a large amount of tannins, vitamin C, starch, flavonoids, organic and fatty acids, an unknown antispasmodic substance and other biologically active compounds.
According to research data, the chemical composition of the cinquefoil goose is similar to the upright cinquefoil, or galangal. Unlike cinquefoil goose, erect cinquefoil has an upright stem with sessile petiole five-lobed leaves and flowers with four petals.
In therapy, the herb of Potentilla goose, collected during the flowering phase, and the roots, harvested in autumn, are used. The use of Potentilla is indicated for catarrh of the stomach and intestines, gastric ulcer, diarrhea, dysentery, jaundice, liver diseases, gout and rheumatism (17). In addition, it is used for compresses for wounds, contusions, hemorrhoids, weeping eczema, cracked skin, bruises, and for douching with leucorrhoea (18).
Young leaves are used as food for salads and soups, leaves and roots - for mashed potatoes and as a seasoning for various dishes.

Culinary use
Potentilla and sorrel salad... Young leaves of Potentilla (150 g), sorrel (50 g) and green onions (25 g), rinse, chop, salt, add vinegar, mix, season with sour cream (20 g) and sprinkle with dill.
Green cabbage soup from Potentilla. Cook in the same way as nettle cabbage soup.
Roasted Potentilla Roots... Cook the washed roots (200 g) in salted water for 20 minutes, then fry in fat (120 g) for 20 minutes with potatoes (500 g), add browned onions (200 g), season with salt and dill.
Potentilla puree... Rinse the leaves and roots (some leaves are possible), grind in a meat grinder, add salt, vinegar, pepper and mix. Store in a sealed glass container. Use as a seasoning for meat, fish and cereal dishes, as well as for soups and cabbage soup.

QUINOA (Atriplex L.) and PIGWEED (Chenopodium L.)
Annual grasses from the haze family, very similar to each other. Leaves in both of these plants with well-developed whole and dissected plates, as a rule, are alternate (the lower ones are opposite).
They distinguish the swan from the mari by the structure of the flowers: in the quinoa they are unisexual (male with five stamens, female with two bracts covering the pistil), in the mari they are bisexual (both stamens and pistil are located in one flower), and the bracts are absent.
Quinoa prefers cultivated plots, vegetable gardens and orchards, and can often be seen in vacant lots. Mary is also found in populated areas, it is common even beyond the Arctic Circle.
Quinoa and mari leaves are high in vitamin C, vitamin E, carotene, essential oils and saponins.
Spreading quinoa and white gauze are considered medicinal plants. Fresh they are used as a sedative (in salads and soups). The herb of these plants is used for rubbing with radiculitis (19), and the ash of the stems is used to remove warts, infusion and juice of fresh grass are prescribed for rinsing in case of inflammatory diseases of the oral cavity (20).
In cooking, they use quinoa spear-leaved, rejected quinoa, coastal quinoa, spreading quinoa, and garden quinoa (it is cultivated as a salad plant). Edible mari are white, urban, green, red, multifoliate and polyspermous.
Young leaves, shoots and inflorescences of both plants are eaten, which are used fresh, pickled, pickled and dried. Salads are prepared from fresh leaves, in addition, they are boiled and mashed. A special delicacy is the sweet-tasting flower balls of multifoliate mari. In the last century, they tried to use the seeds of white mari as cereals, but it turned out that eating them causes pain in the stomach and negatively affects the nervous system.

Culinary use
Quinoa or marie and onion salad... Rinse young leaves (200 g), boil, dry slightly, chop, salt and mix with finely chopped green onions (5 g). Season with vegetable oil (5 g) and hot sauce (1 tablespoon).
Quinoa and beetroot salad... Place the washed and chopped young leaves (100 g) on ​​slices of boiled beets (150 g), salt and season with vinegar and sour cream (20 g).
Cold quinoa or mari soup... Wash young leaves (100 g) and sorrel (30 g), chop, boil in salted water (0.4 l) until tender and cool. Before serving, add finely chopped green onions (20 g), fresh cucumbers (40 g), dill (5 g) and season with sour cream (20 g).
Shchi from quinoa or mari... Rinse young leaves (400 g) with cold water. Dip in boiling water, boil until soft, put in a colander, squeeze, rub on a sieve, add flour (1 tablespoon) and oil ("/ g tablespoon) and, salt to taste, fry the resulting mass, then dilute it with hot water or broth (0.7 l).
Quinoa puree... Sort out young leaves (400 g), wash, squeeze, put in boiling water. As soon as they become soft, drain the hot water and rinse with cold, then squeeze, finely chop and rub on a sieve. Add butter (1/2 tablespoon), flour (1/2 tablespoon), add milk (1 glass) and boil several times. Steamed vegetables can be added to enhance the flavor.
Dried quinoa or Mary... Dry the collected young plants by spreading or hanging them in bunches in the open air (in the wind or in the sun). Store in glass jars or wooden boxes lined with paper. Boil with boiling water before use.
Salted quinoa or Mary... Clean from dirty and old leaves, wash and dry. Putting in an enamel container, sprinkle with salt (1 glass of salt on a bucket of herbs), cover with a wooden circle with a load. After the mass has settled, add fresh leaves. Rinse and chop before use. Use for filling soups.
Pickled quinoa or Mary... Peel, wash, squeeze out water, chop finely, put in a saucepan, salt and boil until thickened. After cooling, put in a jar or enamel container and pour over with a strong solution of salt and vinegar.

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

Culinary uses
Burdock leaf salad... Immerse the washed leaves (50 g) in boiling water for 1-2 minutes, dry slightly and grind. Stir in finely chopped green onions (50 g), season with salt, add grated horseradish (30 g) and season with sour cream (20 g).
Burdock soup... Boil peeled and small pieces of potatoes (200 g) and washed rice (40 g) in salted water or broth (0.7 l). Add chopped burdock leaves (30 g) and sautéed onions (80 g) 10-15 minutes before readiness. Salt and pepper to taste.
Burdock puree... Grind burdock leaves (1 kg) in a meat grinder, add salt (100 g), pepper (to taste), dill (25 g), sorrel (100 g), mix everything and put in a three-liter jar. Keep refrigerated. Use for the preparation of soups, salads and as a seasoning for meat and fish dishes.
Roasted burdock roots... Boil the washed roots and cut into small pieces (500 g) in salted water, then put on a preheated frying pan and fry in oil (50 g).
Korean burdock... Cut green (not red!) Sprouts no more than 30 cm in height with not yet blossoming leaves (500 g) soak overnight in cold water to remove a specific odor, boil for 20 minutes in salted water, put in a colander, remove the skin from the stems, cut into 5-6 cm pieces and put in boiling vegetable oil (300 g) until pressed. Salt and pepper the pieces removed from the oil, add soy sauce (or pomegranate extract), sprinkle with toasted and crushed sesame, pumpkin or sunflower seeds, add crushed garlic (2 cloves) and chopped onion (1/4 large onion) and simmer until tender.
Salted burdock... Put green sprouts soaked in cold water no longer than 30 cm in an enamel bowl, sprinkle with salt (layers of burdock about 5 cm thick are interspersed with 1 cm thick layers of salt). Put a wooden lid with a load on top. When using, soak and cook according to the previous recipe.
Burdock jam
a) carefully pour vinegar essence (50 g) into water (1 l), bring to a boil. Dip burdock roots (1 kg) chopped in a meat grinder into a boiling liquid and cook them until soft, then rub through a sieve, add granulated sugar (1 kg) and cook until tender;
b) chop burdock roots (400 g) and sorrel leaves (200 g), boil them until soft in a little water, rub on a sieve, add granulated sugar (1 kg) and cook until tender.
Burdock root coffee... Chop the peeled and washed roots, dry first in the air, then in the oven (until brown) and grind in a coffee grinder. Brew, based on the calculation of 1-2 teaspoons per 1 glass of boiling water.

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

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

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

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

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

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

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

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

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

Culinary use
Shepherd's purse salad... Put finely chopped young leaves (100 g) on ​​slices of cucumbers (60 g) and tomatoes (60 g), top with boiled egg slices (1 piece). Drizzle with sour cream (40 g) before serving. Salt to taste.
Shepherd's bag soup... Put chopped potatoes (200 g) into boiling broth or salted water (0.6 l) and cook until soft. Add chopped young leaves of shepherd's purse (100 g), onions (20 g) fried in fat (20 g) and cook until tender. Season with sour cream (20 g) before serving.
Shepherd's purée... Wash young leaves, mince, add salt and pepper (to taste). Keep refrigerated. Use for dressing soups and fried meat dishes.
Shepherd's purse pasta... Grind the herbs of a shepherd's purse (50 g) and celery (30 g) in a meat grinder, add mustard (1 tablespoon), salt (to taste) and mix with butter (50 g). Use for sandwiches.
Shepherd's purse powder... Dry, grind and sift young leaves, add red ground pepper to them at the rate of 1 teaspoon for 2 cups of powder. Use for dressing first courses.

ORDINARY CAKE, or RYABINKA FIELD
(Tanacetum vulgare L.)
A perennial strong-smelling herb from the Asteraceae family with a horizontal rhizome, from which filamentous root lobes extend. The stem is strong, erect, furrowed, branched, 90-130 cm high, solitary in young plants. The leaves are alternate, pinnately dissected, with a jagged edge, oblong. Flower baskets with a diameter of 5-8 mm, rounded, flat, multi-flowered, bright yellow, collected at the ends of the stem and branches in dense corymbose inflorescences. This plant got its second name due to the fact that it looks like a miniature mountain ash tree. Blooms in summer time, the seeds ripen in the fall.
It is found as a weed along roads, in sunny places, in fields, and occasionally among shrubs. The southern border of the area runs along 47-50 ° N. sh., northern reaches 70 ° n. sh.
In the Arctic, common tansy is replaced by a variety characterized by larger (up to 12 mm in diameter) and less numerous flower baskets, as well as more dissected leaves. No differences in the chemical composition of these species of tansy were found.

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

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

In cooking, tansy flowers and leaves are used as a spice. May replace cinnamon and nutmeg in muffins and puddings.

Culinary use

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

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

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

LARGE ROADLAND
(Plantago major L.)
Perennial herb from the plantain family. Large elliptical glossy basal leaves with 5-9 arcuate thick veins passing into a petiole are collected in a rosette. From the center of the rosette emerge one or more rounded flower arrows 10-45 cm high, ending in a long cylindrical spike with small membranous flowers. Blooms from spring to autumn. Fruits are egg-shaped capsules with small brown seeds. One plant produces up to 60 thousand seeds, the shell of which contains sticky mucus. Sticking to the feet, plantain seeds travel around the world. So, sticking to the boots of immigrants from Europe, they even ended up in America, where the Indians called a new plant for them "the footprint of a white man." The development of the Far North regions contributed to the spread of the plantain across the Arctic Circle.
The medium plantain is very similar to the large plantain, characterized by shorter petioles of leaves pubescent on both sides, as well as lanceolate plantain with elongated leaves and ovoid inflorescences. However, for medicinal purposes, large plantain should be collected, which accumulates a greater amount of biologically active substances in its leaves and seeds.
Fresh plantain leaves contain 20% nitrogenous and 10% nitrogen-free extractives, 10% crude fiber, 0.5% fat, flavonoids, mannitol carbohydrate, citric and oleic acids, seeds - up to 44% mucus, about 20% fatty oil and 0.16-0.17% planteosis.
The spectrum of therapeutic action of plantain is very wide. This plant is a good regulator of the gastrointestinal tract: it has an antiulcer effect, the ability to stimulate the secretion of gastric juice, have anti-inflammatory and antiemetic effects, is used in the treatment of malignant tumors of the gastrointestinal tract and other localizations, as well as an expectorant and anti-inflammatory agent in bronchopulmonary diseases. system (39). Plantain is able to activate the processes of wound healing, tissue regeneration, has an antimicrobial effect, and increases blood clotting (40). Useful for radiation injuries, stimulates. hematopoiesis, has antitoxic, antiallergic, diuretic and choleretic properties, has a positive effect on inflammatory processes in the kidneys, atherosclerosis, hypertension and coronary heart disease (41). The seeds, which contain a lot of mucus, are used as a powerful coating and soothing agent for inflammation of the lining of the eyes and intestines (42).
Plantain leaves are added to salads, tea, drinks, soups and condiments. Unlike other herbs, this plant has no laxative effect on the stomach. In Yakutia, plantain seeds are stored for the winter, fermented with milk, and used as a seasoning. Young leaves boil well, and by adding a small amount of sorrel to them, you can make a delicious soup.

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

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

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

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

Culinary use
Duckweed salad... Mix the washed duckweed (30 g) with sauerkraut (50 g) and place in the center of the plate. Put boiled potatoes (100 g) cut into slices around, and onion slices (20 g) on ​​it. Sprinkle with chopped egg and sour cream (20 g). Salt and spices to taste.
Green cabbage soup with duckweed... Duckweed (30 g) and sorrel (50 g) ground in a meat grinder, as well as sautéed onion (40 g), add to the broth (0.5 l) with finely chopped potatoes (100 g) 10 minutes until cooked. Season with sour cream (20 g) and sprinkle with dill (10 g). Salt to taste.
Duckweed paste... Mix thoroughly the chopped duckweed (20 g), grated horseradish (2 teaspoons) and butter (20 g). Use for sandwiches.
Green oil... Boil the duckweed (20 g) washed and ground in a meat grinder for 5 minutes in a small amount of salted water, then mix with butter (20 g). Use for sandwiches.
Dry Soup Dressing... Mix dried duckweed (100 g) and powder from the roots of wild radish - sverbigi (100 g) with chopped caraway seeds (10 g). Season the first and second courses (1 teaspoon per serving).

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

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

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

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

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

Culinary use
Horsetail soup... Boil potatoes (300 g), cut into wedges, in water (0.7 L), add chopped horsetail pistils (300 g) and bring to a boil. Season with sour cream (40 g) before serving. Salt to taste.
Okroshka with horsetail pistils... Chopped boiled egg (1 piece), sorrel (5-10 leaves) and horsetail pistils (1 cup) pour kvass (2 cups), add boiled chopped potatoes (2 pieces), horseradish (2 tablespoons), granulated sugar (1 teaspoon) spoon), salt and mustard (to taste), as well as pieces of sausage (60 g). Season with sour cream (2 tablespoons).
Fried horsetail pistils... Roll the selected and washed pistils (200 g) in breadcrumbs, add salt, add sour cream (60 g) and fry in a pan.
Roast horsetail pistils with mushrooms... Soaked dry mushrooms (50 g), grind in a meat grinder, mix with horsetail pistils (200 g), salt, put in metal molds, pour over sour cream (40 g) and bake in the oven.
Horsetail pistil roast with meat... At the bottom of the pot, put a layer of chopped potatoes (150 g), then a layer of meat pieces (200 g) and a layer of pistils (200 g). Pour sour cream (50 g). Close the top of the pot with a cake made of dough mixed with a small amount of fat (20 g). Bake in the oven.
Horsetail pistils... Chop the washed pistils (200 g), mix with semolina (40 g of cereal), cooked in milk (1 glass). Form balls from the resulting mass, roll them in breadcrumbs (20 g) and bake in fat (20 g) in the oven.
Horsetail pistil omelet... Thoroughly mix raw eggs (3 pieces), milk (1 cup) and chopped pistils (2 cups), pour the resulting mixture into a greased (15 g) preheated frying pan. Close and bake in the oven. To make an omelet, you can use grated cheese (30 g). In this case, 2 eggs are introduced into the mixture.
Horsetail casserole... Grind pistils (100 g) with a knife or a chop, add mashed potatoes (100 g) and a mixture of eggs (1 piece) with milk (1 glass). Season with salt, stir and bake in butter (10 g) in the oven.
Filling for pies... Washed and peeled horsetail pistils (200 g), chop together with a boiled egg (1 piece), add browned onions (50 g) and sour cream (4 tablespoons). Season with salt and stir.

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

Culinary use
Kissel for hunting... Boil washed chopped Icelandic moss (3 cups) for 2 hours in 1 liter of water. Strain the broth, add cranberry juice (2 cups) and granulated sugar (1/2 cup) to it. Boil. Instead of cranberries, you can add lingonberries pounded with caxap sand to the broth.
Forest jelly... Prepare a concentrated decoction of Icelandic moss (1 kg of lichen per 1 liter of water), salt it to taste, pour chopped boiled mushrooms (up to 500 g) over it and cool until it solidifies. Serve with horseradish, mustard, pepper and vinegar.
Aspic mushrooms with Icelandic moss... Sorted and washed small mushrooms (250-300 g), sprinkle with salt, soak for 2 hours, then pour hot concentrated decoction of Icelandic moss (3 glasses). Refrigerate until solid.
Icelandic moss snack pasta... Boil washed Icelandic moss (200 g) and grind in a meat grinder, add butter (100 g), mustard (3 g), salt and pepper (to taste). Mix everything thoroughly and cool. Use for sandwiches.

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

Culinary use
Yarut leaf salad... Cut boiled potatoes (200 g) into slices, put chopped leaves (200 g) on ​​top, salt and pour sour cream or mayonnaise (30 g).
Jar leaf puree... Grind the washed leaves in a meat grinder, add salt (50 g per 1 kg of herbs). Use for dressing soups (2 tablespoons per serving), as well as a side dish for meat and fish dishes.
Fish broth with greens... Put the fish cut into pieces in a saucepan at the same time as prepared yarrow greens (150 g) and spices (salt, pepper, bay leaf - to taste) and cook in 1 liter of water until tender (10-15 minutes). Serve fish separately.
Caviar from roe, carrot and nettle... Washed greens of yarut (100 g) and nettle (50 g), as well as carrots (100 g), grind in a meat grinder and simmer with sour cream and fat. 5 minutes before cooking add mustard, salt and vinegar (to taste).

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

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

Culinary use
Kissel from black elderberry... Pour dried berries (75 g) with hot water (0.5 l) and cook for 10-15 minutes. Drain the broth, mash the remaining berries, add water (0.5 l) and cook for another 5-10 minutes. Combine both broths, add granulated sugar (120 g), citric acid (1 g) and cook until tender. The leftover pomace can be used as a filling for pies.
Long-livers drink... After straining, add 2 tablespoons of honey to a hot broth of dried elderberries (1 tablespoon per 0.5 liters of water). Serve hot.
Black elderberry syrup... Pour fresh washed berries (1 kg) with water (2 glasses) and boil for 15-20 minutes. Squeeze the juice, add granulated sugar (1 kg) to it, bring to a boil, pour into clean bottles and cork them. Store in a cool place.
Black elderberry jam... Washed fresh berries (1 kg) mince, add granulated sugar (1 kg), water (1-2 glasses) and cook until the desired density.
Black elderberry jelly... Dilute the syrup made from elderberries (1 tablespoon) with water (1 glass), add gelatin soaked in water (1 kg), boil for 10-15 minutes, then strain and pour into vases. Serve chilled.
Black Elderberry Pastila... Stir black elderberry pomace (1 kg) with granulated sugar (600 g) and cook for 15 minutes. Put on a baking sheet in a layer 1.0-1.5 cm thick and dry in the oven at a low temperature.
Black elderberry pouring... Pour berry syrup (200 g) diluted with water (1 glass) into vodka (1 l) and leave for 3-4 days.
Dried elderberry... Separate the black elderberry berries from the stalks and twigs and dry in a dark, ventilated room. Dry in the oven with low heat. Store in a dry place in glass jars.
Black elderberry honey... Fill a glass liter jar with elderberry flowers without stalks, pour sugar syrup (1 part boiled water and 1 part granulated sugar) and leave for 24 hours, then bring to a boil and boil for 20 minutes. Strain the hot infusion through a fine sieve and cool.

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

Culinary use
Heather tea... Mix dry heather flowers (1 part), dry rosehip petals (1 part) and dry strawberry leaves (2 parts). Brew in a small teapot.
Heather syrup... Pour boiling water over fresh heather flowers (20 g) (2 cups), leave for 24 hours, then strain. Combine the infusion with granulated sugar (500 g) dissolved in water (3 cups) and bring to a boil.
Drink "Forest"... Dip the washed black currant leaf into boiling water (1 cup) and leave for 5-7 minutes, then add heather syrup (1 tablespoon) and stir. Serve chilled.
Heather honey drink... Boil dry heather flowers (3 g) in 1 liter of water for 2-3 minutes, then strain and dissolve honey (100 g) in a drink. Serve chilled.

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

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

JUNIPER ORDINARY
(Yuniperus communis L.)
An evergreen very branched thorny shrub from the cypress family, 1-2 m high. The needles are rigid, subulate, 1 cm long, located in whorls (3 in each). The plant is dioecious: staminate inflorescences look like small oval yellow spikelets sitting in the axils of the needles under the tops of the lateral branches; pistillate - small oval pale green cones that grow during seed ripening into bluish-black with a blue bloom, sweetish and spicy-tasting fruits (cones). Seeds in cones are formed in the second year.
It grows both in dry pine forests and in moist spruce forests, along the banks of rivers and lakes, on moss-covered swamps and mountain slopes. The northern border of the area reaches 70 ° N. sh.
In hot weather, "juniper wastelands" evaporate almost 30 kg of phytoncides from one hectare per day - this amount of volatile substances is quite enough to cleanse a large city of pathogenic microbes.
The cone berries contain a large amount of grape sugar, organic acids (malic, acetic, formic), a dye, resin, wax and oil are found. In the past, sugar was made from them.
For medicinal purposes, cones are used. Collect them in the fall, at the time of full ripeness, shaking them off on a canvas spread under a bush. Juniper berries are used in the form of an infusion as a diuretic, disinfecting the urinary tract, and have an expectorant and digestive effect (58). In folk medicine, infusion of juniper berries is used for liver diseases, kidney stones, inflammation of the appendages, rheumatism. A decoction made from berries and branches is drunk in the absence of menstruation, from branches - with diabetes. Juniper preparations are contraindicated for kidney inflammation, as well as for certain diseases of the stomach and intestines.
Juniper berries have long been used in cooking. So, in French cuisine, they were added for flavor to dishes made from meat and poultry (7-8 berries per 1 kg of meat). You cannot eat them in large quantities, as they are poisonous, especially when they are poorly dried.

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

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

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

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

Culinary use
Coniferous drink... Infuse well-pounded young needles (50 g) in boiled water (2 cups) for 2 hours in a cool dark place. Add a little citric acid and granulated sugar to the strained solution for taste. Consume immediately after preparation, as the drink loses vitamins during storage.
Coniferous beer... Chop young shoots of pine (7-10 cm), boil and strain. Add granulated sugar (1 kg per 10 l of broth) and cook until the consistency of molasses, then bottle and store in a cool dry place. To prepare beer, mix pine molasses with water in a ratio of 1:15, boil for 2 hours, let cool, allow to ferment, and then bottle, cork and keep in a cool place.

APPENDIX

Manufacturing of medicinal forms of wild-growing plants and peculiarities of their reception

HERBAL PLANTS

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

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

Bird highlander
5. Infusion: pour 3 tablespoons of dry chopped herbs with 1 glass of boiling water, leave for 10-15 minutes, drain. Take 1 tablespoon 3-4 times a day.
6. Infusion: pour 3 tablespoons of dry chopped herbs with 1 glass of boiling water, leave for 2 hours, drain. Take 1 tablespoon 3 times a day.

Angelica officinalis
7. Broth: Half a spoon - pour 1 teaspoon of dry crushed root 1 a glass of water, leave for 30 minutes, boil for 3-5 minutes, drain (daily dose).

Narrow-leaved fireweed
8. Broth infusion: pour 2 tablespoons of dry chopped herbs with 1 glass of water, boil for 15 minutes, leave for 1 hour, drain. Take 1 tablespoon 3-4 times daily before meals.
9. The same. Outwardly.
10. Infusion: pour 1 tablespoon of dry chopped herbs with 1 glass of boiling water, leave for 20 minutes, drain. Outwardly.

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

Stinging nettle
13. Infusion: pour 1 tablespoon of dry chopped herbs with 1 glass of boiling water, leave for 15-20 minutes, drain. Take 1 tablespoon 3 times a day.
14. The same, but insist 30 minutes.
14. Infusion: pour 3 tablespoons of chopped dry herbs with 1 cup boiling water, leave for 30 minutes, drain. Fresh herb juice can be used. Outwardly.

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

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

Quinoa and Mary
19. Steamed grass. Outwardly.
20. Infusion: pour 3 tablespoons of dry chopped herbs with 1 glass of boiling water, leave for 15-20 minutes, drain. Rinse your mouth before and after meals. Fresh herb juice can be used.

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

Medicinal lungwort
24. Infusion: pour 2 teaspoons of dry chopped herbs with 1 glass of boiling water, leave for 20 minutes, drain. Take 1 tablespoon 3-4 times a day.
25. Fresh grass. Apply to the site of the lesion.
26. Infusion: pour 2 teaspoons of dry chopped herbs with 1 glass of boiling water, steam for 30 minutes, drain. Take 1 tablespoon 3 times a day.
27. Infusion: 3 tablespoons of dry chopped herbs, pour 1 cup boiling water, leave for 30 minutes, drain. Fresh herb juice can be used. Outwardly.

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

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

Dandelion medicinal
32. Broth: 1 tablespoon of dry crushed roots and leaves, pour 1 glass of water, boil for 10 minutes, drain. Take 1 tablespoon 3 times daily before meals.
33. Decoction infusion: 1 tablespoon of dry crushed roots and leaves, pour 1 glass of water, boil for 10 minutes, leave for 30 minutes, drain. Take 1 tablespoon 3 times daily before meals.
34. Fresh grass or plant juice. Outwardly.

Shepherd's bag
35. Broth infusion: 2 teaspoons of dry chopped herbs, pour 1 glass of boiling water, boil for 10 minutes, leave for 1 hour, drain. Take 1 tablespoon 4-5 times a day. Can be used externally.
36. The same, but insist 30 minutes. Take 1 tablespoon 4-5 times a day.

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

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

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

Prickly tartar
45. Broth: 2 teaspoons of chopped dry herbs, pour 1 cup boiling water, boil for 15-20 minutes, drain. Take 1 tablespoon 3 times a day. Can be used externally.

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

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

Icelandic cetraria
51. Infusion: 1 tablespoon of crushed raw materials (dry or fresh thallus), pour 1 glass of boiling water, stir and insist until it cools, strain and squeeze (daily dose). Can be used externally.
52. Broth: 1 tablespoon of crushed raw materials (dry or fresh thallus) pour 2 glasses of water, bring to a boil, cool and strain (daily dose - take 30 minutes before meals).

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

TREE AND SHRUBS

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

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

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

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

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

Scots pine
61. Broth: pour 2 teaspoons of dry buds with 1 glass of water, boil for 15 minutes, drain. Take 1-2 tablespoons 3 times a day.
62. Broth: 3 tablespoons of dry buds, pour 1 glass of water, boil for 15 minutes, drain. Outwardly.

Bibliography
1. Abdukhamidov N.A., AdodinaN. I., Alimbaeva P. K. et al. Atlas of the areas and resources of medicinal plants. - M .: GUGK, 1976.
2. Artemonov V.I., Green oracles.- M .: Mysl, 1989.
3. Ges D. K., Gorbach N. V., Kadaev G. N. et al. Medicinal plants and their application. - Minsk: Science and technology, 1976.
4. Hollerbakh MM, Koryakina VF, Nikitin AA and others. The main wild plants of the Leningrad region. - Leningrad. gas-magazine and book. publishing house, 1942.
5. Gorodinskaya V. Secrets of medicinal herbs.- M .: Soviet Russia, 1989.
6. Yordanov D., Nikolov P., Boychinov A. Phytotherapy.- Sofia: Medicine and physical culture, 1970.
7. Kashcheev AK Wild edible plants in our diet. Moscow: Food Industry, 1980.
8. Krylov GV, Kozakova NF, Camp AA Plants of health.- Novosib. book publishing house, 1989.
9. Kucherov E.V., Baykov G.K., Gufranova I.B. Useful plants Southern Urals .- Moscow: Nauka, 1976.
10. Mikhailova V.S., Trushkina L.A. Plants on your table.- M .: Soviet Russia, 1989.
11. Molokhovets EI Gift to young housewives, or a means of reducing costs in the household.- S.-Pb, 1912.
12. Nebytov A., Lukyanchikova M. N. Vegetables and their rational use.- L .: Publishing house of GIDUV, 1944.
13. Pashinsky V. G. Treatment with herbs.- Tomsk, book. publishing house, 1989.
14. Stekolnikova L. I., Murokh V. I. Healing treasures of nature.- Minsk: Uradzhai, 1979.
15. Khrebtov AL Useful and harmful plants of the Urals.- Sverdl. book publishing house, 1941.
16. Cherepnin VL Food plants of Siberia.- Novosibirsk: Nauka, Sib. branch, 1987.
17. Shapiro D.K., Mantsevido N.I., Mikhailovskaya V.D., Wild fruits and berries.- Minsk: Uradzhai, 1988.

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

Fresh greens contain many vitamins and minerals. Certain edible herbs can boost immunity and detoxify the body. For this, many gardeners grow on household plots dill, sorrel, parsley. High in fiber green onions and salads. Perhaps this is the whole list of greens that are planted in the garden for eating. Edible wild herbs can help diversify your diet. Many of them are medicinal plants. The people call useful wild edible herbs edible weeds.

Where do the herbs grow

Edible wild herbs can easily be mistaken for a common weed. Some species grow right in the garden. Experts do not recommend getting rid of them. Many weeds are beneficial and taste good.

Edible wild herbs are widespread in the middle lane. You can find edible plants in meadows or forest glades. It is better to collect edible herbs away from roads. The urban environment also adversely affects the properties of plants. The most useful properties of the plant are gaining, growing in meadows and forests with a good ecological situation.

Edible herbs "come to life" (photo attached below) with the beginning of spring, straighten, gain strength. They reach their greatest development at the height of summer - they bloom magnificently and set seeds. In autumn, fruiting occurs, they coarse and gradually die off. Let's take a closer look at which herbs are edible.

Woodworm

Otherwise, woodlice is called starworm. The plant multiplies quickly, and in damp summer can spread to most garden beds. Vegetation lasts a long time: from May to October. The leaves contain more vitamins of groups A, C and E. Woodlice has a high concentration of trace elements, iodine and potassium.

Woodlice is a medicinal plant. Doctors recommend using it raw for thyroid diseases, cystitis, hypertension, bronchitis and arthritis. By adding a few leaves of the plant to the salad, you can prevent the development of gallstone and urolithiasis.

Housewives sprinkle salad, soup or a second with finely chopped herbs. Due to its neutral taste, woodlice is suitable for most ready-made meals.

Quinoa

Swan, like wood lice, is usually classified as a weed and is actively fighting its spread. The main property of this plant is vitality. In addition, green shoots contain many nutrients.

Herbalists use quinoa for arthritis, gout, constipation and menstrual irregularities. The leaves contain appetite suppressants. There are a number of contraindications: it is not recommended for gastritis, colitis and other gastrointestinal diseases.

Previously, quinoa saved people from hunger and vitamin deficiency, so it was cultivated. But over time, the plants stopped sowing the fields with seeds. Now this seed crop is undeservedly forgotten. The leaves have a delicate taste, they can be added to salads, okroshka and fortified cocktails.

Dandelion

Almost at every step we come across wild, but delicious medicinal edible herbs. Dandelion is one such plant. It is a short plant with bright yellow flowers. Seeds are spread by the wind over long distances, so it can appear in the garden unexpectedly. Refers to medicinal herbs choleretic and diuretic action. Its leaves help to normalize metabolism, relieve symptoms of constipation and hemorrhoids.

The top of the plant is added to salads and soups. Sometimes young leaves are stewed with onions and spices, and then used as a seasoning for fish and meat dishes. Before cooking, dandelion shoots are dipped in salt water... This little trick will help you get rid of the bitter taste.

Nettle

Nettle is a whimsical edible herb in a vegetable garden. She prefers to settle in places with good ecological conditions. Vitamins A, B, C and carotene are found in large quantities in the leaves. Nettle is rich in phytoncides and tannins, there are small amounts of minerals, as well as salts of iron, magnesium and potassium.
Some gardeners consider nettle to be a valuable plant because its teas can lower blood sugar and reduce inflammation. Fresh is recommended to be eaten for liver diseases, arthritis, anemia and anemia.
Before cooking, the nettle leaves are poured with boiling water for a couple of minutes. Add finely chopped herbs to salads, side dishes and omelets. Due to its high protein content, it will be thick and satisfying.

Burdock

Burdock is a plant with large, fleshy leaves and inflorescences that are studded with hooks on the outside. Thanks to these hooks, the seed heads easily stick to clothes and wool. Distributed almost everywhere.

In Asian countries, burdock is considered a horticultural crop and is used in cooking. It is widely used as a dressing for salad and soup. Young shoots and roots of the plant are popular. Large leaves can be eaten too, but they are not as tasty.

Have a high content essential oils, tannins and vitamins A and C. Thanks to this, burdock has found application in medicine. Its decoctions stimulate tissue regeneration, improve digestion and reduce fatigue. Doctors use the leaves of the plant as a medicine for diabetes and urolithiasis.

Horse sorrel (wild sorrel)

Sorrel is a plant with bright green leaves that have a pleasant sour taste. It is recommended to keep it not only on the table, but also in the medicine cabinet. Sorrel is able to stop blood, relieve inflammation and improve appetite. The plant relieves pain well and removes toxins from the body. For medicinal purposes, it is also used to treat vitamin deficiency, scurvy, and anemia.

The leaves of the plant are rich in organic acids and microelements, their concentration is high in vitamins A, B, C and K. The chemical composition of wild sorrel is similar to rhubarb. endow sorrel with antibacterial properties.

Housewives love to make salads, and use it as a filling for pies. In the Caucasus and Central Asia, the plant has found wide application in the preparation of dough, soups and hot dishes.

Sleep is a short grass with delicate green stems and lush leaves. One of the relatives of this species is celery. It grows mainly in the forest, in sunny glades and along the edges of paths. The first shoots appear immediately after the snow melts. Only young leaves are suitable for collection, so it is better to go in search of snow in early spring.

Snipe contains several groups of vitamins and is rich in manganese, boron and iron. Infusions from the upper part of the plant are used in the treatment of kidney and liver diseases, with anemia and vitamin deficiency.

In cooking, it is used raw or boiled. It is not recommended to boil the water for a long time, as it quickly loses its beneficial properties. The plant is a good substitute for cabbage, so it is fermented with carrots. Housewives add leaves to okroshka and salads, prepare cabbage soup and chills. And the petioles are usually salted and pickled.

Yarrow

Yarrow is a perennial with serrated leaves and corymbose inflorescences. The medicinal plant is harvested at the time of flowering. Fresh heads are of great value. Harvested for the winter, drying in a well-ventilated dry place.

The concentration of essential oils, tannins and organic acids can reach 80% in yarrow. Researchers also note the high content of vitamin C and carotene.

In yarrow, young shoots, leaves and flowers are considered edible. However, it must be used with extreme caution. In large quantities, it is harmful to the body and can cause skin rashes and dizziness. This herb is not suitable for people with increased blood clotting and a tendency to form blood clots. Pregnancy will also be a contraindication for using yarrow.

Plantain

The plantain is a small plant that can be found on the roadside. They grow everywhere in the steppes and meadows, can be found in wastelands and on sandy soils. It is very simple to recognize the plantain: the leaves are collected in a rosette near the ground, and several flower stems have a dense spikelet on top.

Everyone knows that plantain stops blood well and heals wounds. The sap of the plant has disinfecting and anti-inflammatory properties.
Plantain leaves are used in cooking. They can be added to salad or soup. Traditionally, in the middle lane, it is customary to prepare teas and plantain infusions. In Siberia, plant seeds are stored and then fermented together with milk. It turns out to be a very useful seasoning. In Europe, the plantain is known as it can be found in the garden beds.

Medunitsa (pulmonaria)

Lungwort is a short perennial herb with pink or blue corollas. Flowering begins very early, and the inflorescences contain a lot of nectar, so the plant is considered a good honey plant. It grows mainly in forests and ravines; it can also be found in thickets of bushes. For development, young shoots need shady corners; with an abundance of sunlight, it quickly dies.

There is a lot of manganese, copper and iron in lungwort, so it helps to cleanse the blood. The leaves contain rutin, carotene, ascorbic and salicylic acids. The plant retains its beneficial properties even after drying. For a long time, lungwort has been used to treat lung diseases.

Young shoots and leaves are used to prepare decoctions, with its help vegetables are salted and pickled for the winter. In European countries, lungwort is added to mashed potatoes and dough.

In order to enrich your menu with vitamins and microelements, it is not necessary to plant all the beds with garden herbs. Useful edible herbs and plants can be found among weeds and wild plants. They can and should be used in order to stock up on nutrients during the warm period. Edible herbs and plants can support long-term health and energy. There are so many useful herbs in the wild that can be eaten that it is impossible to list them. We have considered the most common edible herbs (names and descriptions of plants).