14 edible forest plants: where to find them, photos and description

Experienced hikers know the 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 simply supplement fried meals with aromatic grass, it is recommended to familiarize yourself with the list of plants that can be eaten without a threat to health.

  • Where do edible plants and herbs grow
  • 2 Dandelion
  • 3Krapiva
  • 4 Wild onions
  • 5
  • 6 Lebeda
  • 7 burdock
  • 8Conical sorrel (wild sorrel)
  • 9DAY
  • 10th Yarrow
  • 11Medunica (pulmonaria)
  • 12Sparjah
  • 13 Oils
  • 14Schavel

Where do edible plants and herbs grow

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

Depending on the species, leaves, stems, shoots and even root vegetables can be edible.
Each plant has an individual character, and therefore there is no one exact location of their growth. Some species settle exclusively in the thick of forests, and others – in hollows. A very large number prefers to grow near water bodies, for example, along rivers. And the least you can meet them in the mountains.

Dandelion

NettleNettles scare away walkers with their strong burning sensation. But, in spite of this is its peculiar property, it is not prohibited to eat it.

The plant is characterized by stems up to half a meter and lanceolate leaves with sharp cloves along the perimeter. It is completely covered with hairs, which give it the same burning ability. Most often, you can find nettles along the ravines, on clearings and in forests, mostly in dark places, for example, near shrubs.

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

Wild onion

Wild onionNettles scare away walkers with their strong burning sensation. But, in spite of this is its peculiar property, it is not prohibited to eat it.

The plant is characterized by stems up to half a meter and lanceolate leaves with sharp cloves along the perimeter. It is completely covered with hairs, which give it the same burning ability. Most often, you can find nettles along the ravines, on clearings and in forests, mostly in dark places, for example, near shrubs.

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

Wild onion

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

Perennial grass often grows on pastures, fields and forests. It can be distinguished by a long, bare stem, arrow-shaped leaves and a spherical basket of white-purple 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, rinse it thoroughly enough. Dried onions in the open air or in the oven, then crushed and used as seasoning.

Mokritsa

MokritsaMokritsa is known to many as a weed, so not everyone knows about the edibility of this herb. This valuable plant has a branching creeping stem, along which there are multiple leaves of oblong form. The flowers have a white color and the shape of stars.

Eat leaves can be raw and cooked. They have many useful components: vitamins A, C, E, iodine, potassium. The taste of the plant is absolutely neutral, so it can be eaten both independently and as part of dishes and salads.

Quinoa

Horse sorrelMokritsa is known to many as a weed, so not everyone knows about the edibility of this herb. This valuable plant has a branching creeping stem, along which there are multiple leaves of oblong form. The flowers have a white color and the shape of stars.

Eat leaves can be raw and cooked. They have many useful components: vitamins A, C, E, iodine, potassium. The taste of the plant is absolutely neutral, so it can be eaten both independently and as part of dishes and salads.

Quinoa

Wild sorrel is a familiar edible plant. It is very similar to its small brother, the usual sorrel. The difference lies in the size and structure of the leaves, which are much larger and more rigid in the horse 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 to taste as in the usual form, but quite edible. All parts of the plant are rich in tannins, essential oils, vitamins and microelements. And if the root is better to use for cooking decoctions, then the leaves and petioles can be eaten fresh, for example, as part of vegetable salad.

It is often found in the forest and forest-steppe zones, in the meadows, and horse sorrel loves wet marshland.

Sneep

SneepPerennial plant of the umbrella family. On long thin stalks a large number of oblong leaves is located. Depending on the location, this forest edible plant can have an umbrella on top of small white flowers. They appear in abundant sunlight. Prefers the territory of wastelands, deciduous forests, forest edges.

It is best to eat young shoots, leaves and stalks. They can be identified by a very light, almost transparent yellowish-green color. Before you start to eat the plant, it must be boiled for at least 1-2 minutes. At the same time, the peel is necessarily removed from the stem. Cooked leaves are tasty with butter. Very often, slyt add to soups.

Yarrow

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

It is possible to eat a medunitsu raw without fear. It is very useful because it contains ascorbic acid, silver, carotene, saponins, tannins. For this purpose, use only the ground part of the flower. The leaves and stems perfectly complement the soup or fresh salad.

Asparagus

AsparagusAsparagus growing in the wild is slightly different from the store, its stem is thinner, but in general it can be recognized. 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, it is 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 for a few minutes.

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

Oxygen

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

The main advantage of Kislitsa is the high content of vitamin C. Along with it, the plant contains organic acids and carotene. You can eat its leaves raw, to get hungry if necessary, or you can just chew them to quench your thirst at the expense of the juice produced. At home, acidity is added to soup, soups, salads, and even brewed like tea.

Sorrel

Acid Sorrel (ordinary)Sorrel is one of the most famous edible plants. It is often grown independently in vegetable gardens, but it can also be found in the wilderness. Localized mainly in the fields, meadows, along rivers and lakes.

Familiar to many sour taste is based on a high content of organic acids. As part of it is also possible to 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, except for washing, the leaves can be eaten immediately or added to other herbs and vegetables, making a healthy salad. And, of course, it is an indispensable component for acid soup.

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