Roots and tubers — valuable food source for distress. They have a lot of nutrients, particularly starch. All roots should be carefully prepared, if you are not sure what it is.
The highest starch content in the roots to the period from autumn to spring. In the spring of the starch is converted to sugar to provide new growth. Some edible roots can have a thickness of a few centimeters and a length of over a meter. Tubers are swollen bulbous roots — a large tuber can provide distress fairly long period. Do not forget the edible bulbs, but be very careful because some bulbs, including similar to wild onions zigadenus from North America, are poisonous. Many roots are especially tasty in fried. Cook them until they start to become soft, and then fry in the hot rocks in the coal fire. Some, including galingale and dandelion (see previous figure), are a good substitute for coffee if they fry and crush or grind. Others, such as calla palustris, can crush or grind to use as flour. The root of comfrey is especially valuable. There are so a lot of starch, after boiling the solution becomes as gypsum, which makes it suitable for the manufacture of tires for fractures of the limbs.
1 Highlander grechishka (Polygonum), has an average height of 30-60 cm, narrow, triangular leaves and a small spike of pink or white flowers. It grows in grassy and wooded areas, is taken away to the north. The roots soak to get rid of the bitterness, then fry.
2 Clayton tuber (ttaytonia tuberosa) has a height of 15-30 cm, a pair of oval-shaped leaves on long stalks in the middle of the stem and small white or pink flowers. It grows in meadows, rocky and sandy places. Dig up the tubers with a sharp stick, clean it and cook. The young leaves are edible, contain vitamins A and C.
3 Potentilla goose (Potentilla anserina) — a small creeping plant with silvery-white underside surface of segmented leaves and single (not in the inflorescences) Five-petalled flowers of yellow tones. It grows in damp places. Fleshy roots are edible, but it's best to cook them. The infusion of the leaves are used externally for hemorrhoids, and inside — for digestive problems.
4 licorice, licorice (Glycyrrhiza), is a branching plant 30-60 cm tall, with small oval leaves in opposite pairs, and greenish-cream color. It grows in grassy, sandy, scrubby areas. The root boiled tastes like carrots.
5 wild Pasternak (Pastinaca sativa) — It is covered with hairs prickly plant has an average height of 1 m, serrated leaves, dense heads of small yellow flowers. It grows on wastelands and grassy areas. Roots and eat raw and cooked.
6 Comfrey (pharmaceutical) (Symphytum officinale) — covered with coarse hair, plant up to 1 m, with sharp leaves, tapering to the stem, and a bunch of cream or pink-lilac flowers. Grows in ditches, trenches and humid. The roots are eaten raw or cooked. Other parts have medicinal uses. Do not confuse with digitalis.
7 salsify (Tragopogon porrifotius) reaches an average of 60-90 cm, has a long, similar to the leaves of grass, gently adjacent to the stem, and large single purple flowers like dandelion flowers. It grows in dry wastelands. Klubneobrazny root and young leaves are eaten cooked.
8 Mytnik woolly (Pedkularis tanata) is covered with hairs creeping plant with pink flowers and yellow root, which is eaten raw or cooked. Widely distributed in North American tundra.
ATTENTION: Almost all other Pedicularis poisonous.
Ptitsemlechnik one umbrella (Ornitho-gallum umbellatum) grows to an average of 10-30 cm, similar to the grass leaves have a white midrib and go from the root, white flowers with six petals, the petals of green stripes. It grows in grassy areas. The root is dangerous in its raw form, it NEED cook. Do not eat the other parts of the plant.
Two wild onions (Allium) found almost everywhere, it is easily recognized by the characteristic smell. Long, similar to the leaves of the grass out from the base of the plant. At the top of the stem — the head of the six-petalled pink, purplish or white flowers. The edible bulb can be located at a depth of 25 cm below ground.
3 spotted Arum (Arum maculatum) grows up to 15-40 cm, has a dark green arrow-shaped, sometimes with dark spots, the leaves and flowering purple fingered body enclosed in a pale leaf-shaped "hood", of which there are red berries. It grows in shady and wooded areas in Eurasia. The root is dangerous in its raw form, it NEED cook. DO NOT EAT other parts.
4 Boar peanuts (Amphicarpaea bracteata) found in damp places in North America. Climbing plant with thin stems, light green oval leaves and white to purple tones. Remove every seed of brown boll (underground) and cook.
5 U.S. peanut (Apios americana) — small climbing plant with oval, pointed light green leaves and flowers from red-brown to brownish tones. It grows in moist, wooded areas are usually in North America. Small potatoes clean, and then fry or boil.
6 artichoke, Jerusalem artichoke (Helianthus tuberosus), like a sunflower, it is very high, hairy plant, with long, coarse oval leaves and large yellow flowers discoid. It grows wild in waste places in North America, is widespread throughout the world. Cooked potatoes exceptionally tasty. Do not clean them so as not to lose the nutritional value of the product.
WATER AND COASTAL PLANTS
7 Calla palustris, calla (Calla palustris), is small, heart-shaped leaves with long legs and a body like a flower pin, surrounded listevidnym hood, pale inside, out of which there are red berries. Always increases the water. The roots of the dangerous and NEED cook. DO NOT EAT OTHER PARTS.
8 Arrowhead (Sagittaha) an aquatic plant, on average, 30-90 cm tall. The leaves are large, their shape can vary from narrow to wide sweep, and the water sometimes streaky. Flowers have three rounded petals. Always grows in fresh water. The tubers are edible raw, but cooked much tastier.
9 Water chestnut, chilim (Trapa natans), is an aquatic plant with diamond-shaped floating underwater leaves and branching. Widely distributed in fresh waters of Eurasia. Gray hard seeds with diameter 2.5 cm, with two "horns" are edible raw or fried.
All the better to cook root vegetables before eating, as some raw dangerous — not only those that are well known as cassava and taro or taro, but also many of the temperate zones. Most of the roots should be prepared so that they are soft enough and they could have. Clean the roots, rinse in clean water and cook until it is tender. Some root vegetables like potatoes contain most of their vitamins and minerals near the surface, so do not REMOVE with their skin. Roots will cook faster if you first cut them into cubes. Sharpen a stick to try to availability of root crops. If it easily stuck, then the roots are ready.