14 edible plants: what a tourist needs to know

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

Where edible plants and herbs grow

It may seem strange to someone, 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 the supply of energy.

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

Each plant has an individual character, and therefore there is no one exact location for their growth. Some species settle exclusively in the thick of forests, while others - in the voids. A very large number prefers to grow near water bodies, for example, along rivers. And least of all you can meet them in the mountains.

Dandelion

Dandelion

Even young children can easily recognize the good old dandelion. This perennial herb belongs to the multicolor family. It is characterized by a green stalk, up to 60 cm long, cirrus leaves, coming out of the basal rosette and yellow baskets. The fruit is an achene with a crest 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 at the edges and along forest paths.

The flower has a valuable composition, which includes protein, vitamins A, C, E. In all its parts contains milky juice, due to which it has a bitter taste. You can eat it raw, but not everyone will like the present bitterness. To get rid of it, it is better to boil the plant, but if there is no such possibility, at least pour boiling water over with a portion or hold for several hours in salt water. The leaves will fit well into the salad, and the root is best eaten boiled or fried. He will act as a hearty meal. And if it is dried and finely chopped, then you can get healthy herbal tea.

Nettle

Nettle

Nettle scares off the travelers with its strong stinginess. 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 along the perimeter. It is completely covered with hairs, giving it that very property of burning. Most often, nettle can be found along ravines, in felling areas and in forests, mainly in dark places, for example, next to shrubs.

Nettle is very nutritious, it contains vitamins C, B, K, carotene and acid. If there is a need to eat raw leaves, then initially it is necessary to scald them with boiling water, and then cut them into pieces or roll them up. It is best if it is possible to weld them for 5-6 minutes. This will allow to evaporate all formic acid, providing the plant with a neutral taste. In domestic conditions, leaves are added to cabbage soup, stems are fermented, and juice is taken as tincture.

Wild bow

Wild bow

Many edible plants eat extremely rarely, but not wild onions. It is very common in cooking, and some people use it on a par with regular green onions. If he met on the way, then you can eat him with a calm soul.

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

You can eat all the green parts of the plant in fresh or dried form. For use in raw form, additional processing is not required, it is enough to rinse it thoroughly. Dry the onions in the open air or in the oven, after which they are crushed and used as seasoning.

Mokritsa

Mokritsa

Mokrica is known to many as a weed, so I don’t know everything about the edibility of this herb. This valuable plant has a branched creeping stalk along which there are multiple oblong-shaped leaves. The flowers have a white color and the shape of stars.

Leaves can be eaten raw and 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 independently and as part of dishes and salads.

Quinoa

Quinoa

Many summer residents are faced with this grass every year. It may have a green or reddish tint. Its leaves are lanceolate or spear-shaped. 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 for the preparation of medicinal decoctions, as it contains a large amount of protein, fiber and organic acids.

Burdock

Greater burdock (burdock)

This plant is most often found in ditches, river floodplains, woodlands and hollows. It is very easy to distinguish it: the trunk is thick and long, sometimes exceeding 1.5 m, large leaves are heart-shaped, purple inflorescences-baskets are covered with prickly needles.

Fresh leaves are often boiled in soups. But special attention is given to the edible root of the plant. You can eat it raw, or you can use heat treatment, for example, bake in a fire. In structure, it is very similar to ordinary potatoes.

Horse sorrel (wild sorrel)

Horse sorrel

Wild sorrel is an edible plant familiar to many. He is very similar to his little brother, an ordinary sorrel. The difference lies in the size and structure of the leaves, which are much larger and tougher 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 as the usual species, but quite edible. All parts of the plant are rich in tannins, essential oils, vitamins and trace elements. And if the root is better to use for the preparation of decoctions, then the leaves and petioles can be eaten fresh, for example, as part of a vegetable salad.

Often found in forest and forest-steppe zones, in meadows, and horse sorrel loves wet marshland.

Dream

Dream

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

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

Yarrow

Yarrow

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

You can meet him almost everywhere: along paths and roads, in meadows, vacant lots, in a forest zone. Shoots, leaves and flowers go to food. Due to the bitter taste, it is usually consumed as a part of dishes or in dried form as a seasoning.

Lungwort (pulmonary)

Lungwort

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

You can eat raw chickenfish without fear. It is very useful because it contains ascorbic acid, silver, carotene, saponins, tannins. For this purpose, only the ground part of the flower is used. Leaves and stems complement the soup or fresh salad.

Asparagus

Asparagus

Asparagus growing in the wild is slightly different from the store, its stem is thinner, but in general it can be recognized. 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 okay, the stalks, root and shoots of asparagus are also edible. You can eat them raw, but if possible, it is better to boil for several minutes.

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

Kislitsa

Kislitsa

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

The main advantage of acid is the high content of vitamin C. Along with it, the plant contains organic acids and carotene. You can use its leaves raw to eat hunger if necessary, or you can just 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 (sour)

Sorrel is one of the most famous edible plants. It is often grown independently in vegetable gardens, but can 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. The composition also contains 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, except washing, the leaves can be eaten immediately or added to other herbs and vegetables, making a healthy salad. And, of course, this is an indispensable component for acidic cabbage soup.

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