From the first pages of Holy Scripture we find mention of plants. The Bible says that God created grass and trees on the third day (Gen. 1:11), but some plants (thorns and thistles) appeared later as a curse for the sin of the first parents (Gen. 3:18). The word "thistle" is used in the Bible exclusively in the plural and almost always together with the word "thorns" means any useless, harmful, worthless vegetation. These words serve as a collective name for a whole series of weeds and thorny plants that grow everywhere, but they spread with particular speed in desert areas, carelessly cultivated, or even in abandoned arable land and vineyards.

Initially, God established that it was plants that would be the food of people and animals (Gen. 1:29-30), and only after the flood people were allowed to eat “every moving thing that lives” (Gen. 9:3).

The plants mentioned in the Bible can be divided into three groups: those used for human consumption, those used for building, and those used in religious service.

Plants for human consumption.

The first group includes agricultural cereals: wheat (lat. Triticum - Ruth.2:23; 1 Sam. 6:13), barley (2 Sam. 14:30; Eze. also flax, mint, anise and cumin. Of great importance were garden vegetables - bitter herbs, very loved by the Jews, and in particular - onions, garlic and coriander - a plant from the umbrella family, cucumbers and melons, which the Jews ate in Egypt (Numbers 11: 5).

The Bible also mentions pistachios (lat. Terebinthus), almonds (lat. Amygdalus - Gen. 43:11). Dates have been eaten since ancient times (Ex. 15:27).

Cultivated in ancient Palestine and lentils (2 Kings 23:11). Esau sold his birthright for lentil stew (Gen. 25:34).

Two plants played a special role in the life of the Israeli people - grapes and olives. The cultivation of grapes began already in the time of Noah (Gen. 9:20).

Of the fruit trees, the Jews also had a fig tree, called fig (Ficus carica) in the Caucasus. Its succulent inflorescences ("fruits") are known as figs, figs, figs, and figs.

Of the other fruit trees, the Bible mentions: sycamore - the Egyptian fig tree (Ficus sycomorus) (Ps. 77), the date palm, the image of which even adorned the Temple of Solomon, the apple tree (Pes. Pes. 8, 5), walnut trees (Pes. Pes. 6, 11), the whole garden of which, according to the testimony of Josephus, was located on the shores of Lake Tiberias, as well as the carob tree (Ceratonia siliqua), the fruits of which were fed to pigs, and which the gospel prodigal son ate. Carob trees of the legume family grow in Palestine, the Mediterranean, India and Egypt.

Plants used as material

The first time we meet the mention of the use of plants as a material in the first book of the Bible. Already in the Garden of Eden, Adam and Eve made clothes for themselves (Gen. 3:7) from the leaves of a fig tree (lat. ficus). Later it is mentioned that priests' clothes were made from linen: both upper and lower (Lev.16:4; Lev.19:19).

Before the start of the flood, God commands Noah to build an ark from gopher wood (Gen. 6:14), while giving him the exact dimensions of the floating craft. Later, when it became necessary to build the Ark of the Covenant, in which the tablets with the ten commandments were placed, a tree of sittim (lat. lignis setthim) or acacia (Ex. 37: 1) was used.

Cedar (lat. cedrinas ligna — 1 Kings 7:2), cypress (1 Kings 6:34) and olive tree (lat. lignis olivarum — 1 Kings 6:31) are mentioned as building materials for the royal palace and the Temple built by Solomon.

Plants used in religious worship

In religious ceremonies, hyssop (lat. Hyssopus - Ex. 12:22; Ps. 50: 9; John 19: 29), incense and myrrh (Lk. 7: 38) were used. Also pure oil was used to consecrate the temple from evening until morning (Lev. 24:2). Showbread made from wheat flour was baked every Sabbath (Lev. 24:5).

Plants also played an important role in religious holidays. After the Israelites migrated to the promised land, the Feast of the Firstfruits was instituted. The Israelites had to give the first sheaf of the harvest to the priest to be offered as a burnt offering before the Lord "to obtain favor" (Lev. 23:11). And during the Feast of Tabernacles, “branches of beautiful trees, palm branches and branches of broad-leaved trees and willows of the river” were used, from which tents were built, which served as a dwelling for the Jews for seven days.

During the period of apostasy from the true faith, the Bible mentions the worship of the ancient Jews to oak forests (2 Kings 18:4; Is. 1:29), as well as “dedicated trees” (2 Chron. 31: 1).

Plants play an important role in the parables and prophecies of the Bible.

The vine is often a type of the Jewish people (Ps. 79; Is. 5:1-7), and in the gospel of John, Jesus Christ compares Himself to the true vine (John 15:1).

The letter to the Romans also compares Jews to an olive tree, and Gentile converts to a wild olive tree grafted onto a natural olive tree (Rom. 11:17).

The last book of the Bible speaks of the tree of life. This amazing tree grows in the Kingdom of Heaven, it bears fruit twelve times a year and gives its own fruit for each month, and its leaves serve to heal the nations (Rev. 22:2).

I would like to pay special attention to such a plant as mandrake. This plant from the genus of perennial grasses of the nightshade family (Solanaceae, which includes the most common potato) is mentioned in several places in the Bible, for example, in the Song of Solomon: "The mandrakes have already blown incense ..." Due to the shape of the roots, sometimes resembling a human figure , their effects on humans, and also because of the phosphorescent glow of berries at dawn in ancient times, magical powers were attributed to the mandrake. It was believed that the mandrake heals from infertility. The roots of this plant contain an isomer of atropine called mandrake, which depresses the central nervous system. The smallest doses cause a tendency to sleep, and large ones - excite. In the Middle Ages, mandrake was used as a remedy for insomnia, various kinds of pain, and as an anesthetic. And even now, a substance used in painkillers is obtained from it.

In the Bible book of Exodus, chapter 2, we read about an amazing phenomenon, a flaming but non-burning bush. From the midst of this bush, God spoke to Moses, calling him to lead the people of Israel out of Egypt to the Promised Land. It turns out that there is a white ash tree plant that emits vapors of an essential oil that is easily flammable in the sun, as well as from fire or lightning. The bush does not light up. So this plant may very well be the bush through which God spoke to Moses.

Back in the 18th century, about 700 leafy vegetables alone were known, read - edible herbs and flowers. Modern people are concerned to find and use wild herbs and flowers as an edible supplement because of their undoubted usefulness. Let's take a closer look at the "pasture" that will give us vitamins, nutrients and minerals.

Dandelions

Dandelion is mainly eaten in Western Europe and especially in France, where it is even cultivated in greenhouses as a salad plant. In Russian cuisine, salads made from fresh herbs were not known until about the era of Catherine II, and even after that they were served only in the homes of the nobility. The bitterness of the leaves is the main value of dandelion as a medicinal plant. All bitterness increases liver activity, improves digestion and metabolism. In order for dandelion to be safely eaten, there are several ways. The easiest is to pour boiling water over the leaves, but at the same time we get completely lethargic soft leaves, not a particularly pleasant consistency. The second way: chopped leaves are poured with salt water (1 tablespoon per liter) and left to soak for 10-15 minutes, while it is better to try them from time to time so as not to completely lose all the bitterness. The light bitterness of dandelions gives the salad a special piquancy. And the third, most time-consuming method is bleaching. To do this, the dandelion is deprived of light for several days - they are covered with a black film, a cardboard box, or at least a tin can. Arriving at the cottage in a week, you will get white, crispy leaves, ideal for salad.

Primrose

The leaves of all types of primroses are used in Western Europe as salad plants. They have a pleasant taste and a very high content of ascorbic acid.

The leaves of the wild primrose of our forests, which is also called rams, are officially used in medicine as a vitamin plant. They pair well with green onions and cucumbers. Of course, you can make a salad out of onions and cucumbers, but just primrose with onions is tasty and healthy. You can put daisy leaves in a salad, and then their flowers, this is also an English classic, where salads and sandwiches are decorated with daisy flowers.

Levkoy

The leaves of the evening are very good in the salad - perennial levkoy, which blooms with pinkish-purple flowers in June-July. They are spicy, taste like mustard and go well with any other greens. This plant is very common in our flower beds, but it never occurs to anyone that it is edible. Meanwhile, from under the snow, the bushes of the evening come out with green leaves.

Bluebells The leaves of most bluebells are edible and can not only be eaten raw, but also made into a delicious salad. Rapunzel-shaped bell is especially suitable for this - a pretty perennial that easily turns into an annoying weed. This type of bluebell has creeping underground shoots and large branching roots, similar in shape to a carrot. These roots are also edible and even tasty, so when fighting bluebells, do not throw them in the compost, but rather eat them. Bluebell greens contain a large amount of vitamin E, the vitamin of eternal youth, which is responsible for reproductive function and skin condition.

Day-lily

The most delicious spring salad is obtained from the well-known daylily, especially the one that blooms in autumn. This type of daylily - yellow-brown daylily - is not considered a flower at all in China, from where it came to our gardens. Pickled daylily flowers can sometimes be bought in Chinese shops. But daylily leaves are also edible, they taste like onions, but not at all spicy.

Young leaves are used both independently and in prefabricated salads. In summer, when the leaves become stiff, you can put their young part, located at the very bottom, in salads. Daylily flowers are the main thing eaten, but daylilies that bloom in spring have too strong a smell and are used only as a condiment. Autumn daylilies do not smell at all, so their flowers can be eaten raw and processed in unlimited quantities.

snyt

Pay attention to the most common weed in our gardens, with which more than one generation of summer residents have been fighting - snot, one of the popular names of which is "food-grass". This ancient food plant of our ancestors is mentioned in Dahl's dictionary: "If there were a cow parsnip and sleepy, we would be alive." Snyt is a very tasty plant whose young leaves are edible. In order for them not to cause gas formation in the intestines, they must be scalded or subjected to any heat treatment.

Shchi from goutweed is much tastier than nettle. The taste of gout is reminiscent of carrots and parsley at the same time. Quite old leaves can be put into the broth as a spice and thrown away after cooking, and various dishes can be prepared from young ones: scrambled eggs, stew, fillings for pies, salads. When gout begins to eat intensively, the plants quickly weaken and after a year or two completely disappear.

Nettle

And, of course, how can you do without young spring nettles? Shchi is prepared from it, added to salads and stuffing for pies is prepared. However, be careful: nettle appears on thawed patches, especially "sweaty ones", long before the complete end of snowmelt. It grows rapidly and after 10 - 12 days becomes "old" and of little use for food.

wild bow

Wild onions appear about a week later than nettles and grow on hillsides, along river banks, on sparse grasses on stony soils. Its leaves are similar to the leaves of ordinary cultivated onions, but thinner, tougher, it is noticeably less juicy. Wild onions are used for salads, as well as wild garlic. In addition, it can serve as a seasoning for soups, borscht, fish soup, as well as ordinary onions. It is not harvested for the future - I found it, tore off a bunch for salad.

Ramson - wild garlic

It appears already along the thawed patches and the first wild garlic should be looked for on the southern slopes in sparse aspen forests growing on the site of dark coniferous plantations, along forest glades. It appears earlier in places where warm groundwater exits. On sale most often there are bunches with cut leaves and torn flowers.

Kislichka This delicate small plant, whose leaves are similar to clover leaves, can be used as a sorrel. It grows under the canopy of dark coniferous plantations and is very plentiful. However, due to the small size, the collection of sour is laborious. It is not as acidic as sorrel and therefore suitable for salads. To such salads, as an additive, you can use starfish-louse - a common weed that grows in well-moistened open fertile areas.

Sorrel

Different types of sorrel are eaten (ordinary, pyramidal, curly, sparrow). Leaves and young shoots are mainly used in cooking green cabbage soup, which is prepared according to the same recipe as fresh cabbage soup. After the chopped leaves boil once, the cabbage soup is ready. They are served with hard boiled eggs and fresh sour cream. Sorrel is also used as a filling for pies, especially in the first half of summer, when the berries have not yet appeared. The leaves are steamed, cut and mixed with sugar. Up to 50% of peeled hogweed stalks (bundles) can be added. Sorrel can be preserved by hot processing and salted. Due to the presence of acid, there is no danger of anaerobic fermentation in this case.

bracken fern

The young shoots of the fern are eaten. Two or three decades ago, no one collected fern in Russia, since they did not consider it an edible plant. But with the development of relations with Japan, China and South Korea, where fern shoots have been eaten since ancient times, bracken fern began to be harvested in our country, first for export, and then for our own consumption. Gradually, the Russians, primarily the inhabitants of Siberia and the Far East, tasted this gift of the forest, and now the fern is considered a delicacy product, along with champignons, olives and asparagus. The fern harvesting season is short - about 2-3 weeks. It starts, depending on the region, at the end of the first or second decade of May, and approximately coincides with the collection of wild garlic.

Asparagus (Asparagus) On sunny sandy slopes, on dry manes and hills, white-greenish and juicy large shoots of asparagus appear in spring at the time of flowering of bird cherry - excellent spring food rich in vitamins and other valuable substances. This plant was introduced into the culture by the ancient Romans, who highly appreciated its qualities. In our country, wild asparagus is found in the European part, in the Caucasus and in Western Siberia, where it grows in meadows, among shrubs. Probably everyone has seen adult asparagus - herringbone twigs with red berries, often added to flower bouquets. Young shoots of asparagus are also difficult to confuse with anything - they are thick sprouts with triangular scales, whitish at first, then darkening and becoming brown-greenish, sometimes with a purple tint. Young shoots of asparagus are eaten boiled, used either as a main dish or as a side dish.

Yarutka

Yarutka can be found without much difficulty in the nearest digging area, abandoned arable land or by a field road, as long as the soil is not covered with solid turf. This is a plant of the cabbage family, or, as they used to be called cruciferous. Young shoots are used in salad.

Shepherd's bag

The shepherd's purse, like the colza, rises early in the spring, literally from under the snow. Shepherd's purse leaves are eaten raw in salads, boiled in soups and borscht, even salted. Interestingly, as a vegetable, shepherd's purse is widely used in Chinese cuisine, moreover, it was brought by the Chinese to Taiwan, where it is grown as a "magnificent spinach plant" (quote from the book "Edible Plants of Southeast Asia", published by in Hong Kong).

Surepka

One of the first to catch the eye in the fields, garden beds and other areas dug up in August-September are bright green, shiny rosettes of colza leaves. Their taste resembles mustard, slightly burning, so it is better to mix it in a salad with other early plants. This bitterness disappears during cooking, so colza is also used instead of cabbage in soup or as a side dish for meat, but in this case it is cooked for a very short time, otherwise colza loses its taste.

Caraway

A well-known plant with a characteristic umbrella inflorescence (belongs to the corresponding umbrella family). Widely used in pickles, bread baking, etc.

Many wild plants can be eaten. Not only that, they also provide health benefits. What common wild plants are edible?

snyt

There are many useful substances in the greenery of this plant: vitamins A and C, proteins, glucose and fructose, fiber, essential oil, malic and citric organic acids. In goutweed there are micro and macro elements: magnesium, potassium, copper, titanium, manganese, iron, boron.

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

You can cook okroshka: kvass (curdled milk), gout, green onions, dill, cucumber, a little mustard. Dried leaves are used as a dry seasoning for first and meat dishes.

burdock

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

In terms of taste, burdock roots resemble potatoes, perfectly replacing it in first courses. They are also eaten raw - they are quite juicy, have a sweetish taste. Their flour of burdock roots bake cakes, fry cutlets. The dried and roasted roots are a coffee substitute. They make jam and marmalade.

Young leaves are added to salads and soups.

Quinoa

From the seeds of the quinoa, porridge is prepared, similar in taste to buckwheat, pancakes, flat cakes, casseroles are baked, scrambled 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 representative of edible wild plants. Even people who are far from rural and country life know that spring dishes with nettles are not only tasty, but also healthy.

Shchi and salads are prepared from young shoots of nettle.

Fireweed or Ivan tea

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

Woodlouse

All above ground parts of the plant are edible.

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

It is eaten boiled with butter.

Dandelion

The whole plant is edible. From the roots to make flour, brew a "coffee" drink.

The leaves are added to salads and dressings.

Jam is made from the flowers.

Plantain

Plantain leaves are 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, sieved. Store in a glass container. It can be used for seasoning first courses.

Fern

Two types of fern are used for food: bracken and ostrich. Young shoots are collected at the beginning, boiled for 10 minutes, drained and used for their intended purpose.

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

The shoots taste like mushrooms.

wheatgrass

The wheatgrass weed put on by everyone can be successfully reckoned with wild edible plants. Wheatgrass is used to make flour and cereals, from which porridge is then boiled and bread is baked.

In the spring, white wheatgrass rhizomes are dug up, washed with water, dried, ground into flour.

Hazelnut (hazel)

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

Nuts are used to make vegan nut milk.

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

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Experienced hikers know edible plants by heart, it will not be difficult for them to distinguish useful shoots from poisonous fruits. What can not be said about those tourists who go to the forest for the first time. In order to protect yourself in the wild or simply supplement dishes fried on a fire with fragrant grass, it is recommended that you familiarize yourself with the list of plants that can be eaten without a threat to health.

For some, it may seem strange, but wild plants can really be eaten and, moreover, saturate the human body with the necessary useful components. They allow the traveler, if necessary, not only to satisfy hunger, but also to restore energy.

Depending on the species, leaves, stems, shoots, and even roots can be edible.

Even small children can easily recognize the good old dandelion. This perennial herb belongs to the multicolor family. It is characterized by a green stem, up to 60 cm long, pinnately lobed serrated leaves emerging from the rosette and yellow baskets. The fruit is an achene with a tuft of light gray hairs.

It grows mainly in the forest-steppe zone. You can meet him in open spaces, such as fields, along rivers, ditches, and in almost every yard and garden, as well as in the forest on the edges and along forest paths.

The flower has a valuable composition, which includes protein, vitamins A, C, E. All its parts contain milky juice, due to which it has a bitter taste. You can eat it raw, but not everyone will like the bitterness present. To get rid of it, it is better to boil the plant, but if this is not possible, at least pour over a portion of boiling water or hold it in salt water for several hours. The leaves will fit well in a salad, and the root is best eaten boiled or fried. It will serve as a very satisfying meal. And if you dry it and finely grind it, you can get a healthy herbal tea.

Nettle scares away hikers with its strong pungency. But, despite this peculiar property, it is not forbidden to eat it.

The plant is characterized by stems up to half a meter high and lanceolate leaves with sharp teeth around the perimeter. It is completely covered with hairs, giving it the very property of burning. Most often, nettles can be found along ravines, in clearings and in forests, mainly in dark places, for example, next to shrubs.

Nettle is very nutritious, it contains vitamins C, B, K, carotene and acids. If there is a need to eat raw leaves, then they must first be scalded with boiling water, and then cut into pieces or rolled up. It is best if it is possible to cook them for 5-6 minutes. This will evaporate all the formic acid, leaving the plant with a neutral taste. At home, the leaves are added to cabbage soup, the stems are fermented, and the juice is taken as a tincture.

Many edible plants are eaten in extremely rare but not wild onions. It is very common in cooking, and some people use it on a par with ordinary green onions. If he met on the way, then you can eat it with peace of mind.

Perennial grass often grows in pastures, fields and forests. It can be distinguished by a long bare stem, arrow-shaped leaves and a spherical basket of white-lilac flowers.

All green parts of the plant can be eaten fresh or dried. For raw use, additional processing is not required, it is enough to rinse it thoroughly. Dry the onion in the open air or in the oven, after which they are crushed and used as a seasoning.

Woodlouse is known to many as a weed, so not everyone knows about the edibility of this herb. This valuable plant has a branched creeping stem, along which there are multiple oblong leaves. The flowers are white and star shaped.

The leaves can be consumed raw or cooked. They have many useful components: vitamins A, C, E, iodine, potassium. The taste of the plant is absolutely neutral, so you can eat it both on its own and as part of dishes and salads.

Many summer residents encounter this grass every year. It may have a green or reddish tint. Its leaves are lanceolate or lanceolate. Depending on the species, it can reach a height of 50 to 150 cm.

You can eat it fresh, or you can boil it in a small amount of water. It is often used to prepare medicinal decoctions, as it contains a large amount of protein, fiber and organic acids.

burdock

This plant is most often found in ditches, river openings, fore forests and dells. It is very easy to distinguish it: the trunk is thick and long, sometimes exceeding 1.5 m, large leaves are heart-shaped, violet-colored inflorescences-baskets are covered with prickly needles.

Fresh leaves are often boiled in soups. But the edible root of the plant enjoys special attention. It can be eaten raw, or you can use heat treatment, for example, bake it in a fire. In structure, it is very similar to an ordinary potato.

Horse sorrel (wild sorrel)

Wild sorrel is an edible plant familiar to many. It is very similar to its small counterpart, the common sorrel. The difference lies in the size and structure of the leaves, which are much larger and stiffer in the equine species. The total height of the plant can reach two meters in height.

Due to the fact that the leaves are quite dense, they are not as pleasant in taste as those of the usual species, but are quite edible. All parts of the plant are rich in tannins, essential oils, vitamins and trace elements. And if the root is better used for making decoctions, then the leaves and petioles can be eaten fresh, for example, as part of a vegetable salad.

It is often found in forest and forest-steppe zones, in meadows, and horse sorrel also loves wet swampy areas.

Perennial plant of the Umbelliferae family. On long thin stems is a large number of oblong leaves. Depending on the location, this forest edible plant may have an umbrella of small white flowers on top. They appear in conditions of abundant sunlight. Prefers territories of wastelands, deciduous forests, edges.

It is best to eat young shoots, leaves and petioles. They can be identified by a very light, almost transparent yellowish-green color. Before you start eating the plant, it must be boiled for at least 1-2 minutes. In this case, the skin is necessarily removed from the stem. Cooked leaves are delicious to eat with butter. Very often gout is added to soups.

Widespread perennial plant from the Compositae family. It is characterized by a long straight stem, lanceolate leaves and small white or pink flowers, collected in a dense corymb.

You can meet him almost everywhere: along trails and roads, in meadows, wastelands, in the forest zone. The shoots, leaves and flowers are eaten. Due to its bitter taste, it is usually consumed as part of dishes or dried as a condiment.

Lungwort (pulmonaria)

This beautiful useful plant prefers to grow in glades, forest edges and in forest ravines. You can recognize it by a large number of blue-red flowers, wrapped in wide ovate leaves with a rough surface.

You can eat raw lungwort without fear. It is very useful, as it contains ascorbic acid, silver, carotene, saponins, tannins. For this purpose, only the ground part of the flower is used. The leaves and stems make a great addition to a soup or fresh salad.

Wild-grown asparagus is slightly different from store-bought asparagus, with a thinner stem, but generally recognizable. The forest plant has edible fruits of bright red color. They ripen only by September, but if there is a need to eat something in natural conditions, then it’s not scary, the stems, root and shoots of asparagus are also edible. You can eat them raw, but if possible, it is better to boil them for a few minutes.

Mineral salts, saponin, essential oils - all this is found in wild asparagus.

One of the few plants that does not have a stem. Its green leaves, which are very reminiscent of clover, extend directly from the root. You can meet him mainly in forests, especially in dark places, for example, under the trunks of fir trees.

The most important advantage of oxalis is the high content of vitamin C. Along with it, the plant contains organic acids and carotene. You can eat its leaves raw to seize hunger if necessary, or you can simply chew them to quench your thirst due to the secreted juice. At home, acid is added to cabbage soup, soups, salads, and even brewed like tea.

Sorrel

Sorrel is one of the most famous edible plants. It is often grown independently in vegetable gardens, but can also be found in the wild. It is localized mainly in fields, meadows, along rivers and lakes.

The sour taste familiar to many is justified by the high content of organic acids. In the composition you can also find vitamins A, B, C and tannins. The stem of the plant is straight, and the leaves are spear-shaped.

Sorrel does not require any pre-treatment other than washing, the leaves can be eaten immediately or added to other herbs and vegetables to make a healthy salad. And, of course, it is an indispensable component for sour cabbage soup.

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Survival in anomalous zones

Edible plants of the middle lane

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

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