Not counting the berries and mushrooms, the journey can be used in food as well some other plants, known as "edible wild." These include the following.
Nettle – young shoots are used to greenish soup, mashed potatoes, salads.
Sorrel (Normal and "horse") – not bad in salads, cabbage soup greenish.
Rhubarb feral – goes sour-sweet jelly and jam.
Arrowhead – nodules underground stems are rich in protein and starch in the form of welded resemble peas, baked – chestnuts.
Reed, cattail – rhizomes are used in baked and cooked (for cane previously soaked), they can be made of porridge, puree.
Dandelion – Leaves used for salad, roasted and milled roots – as a substitute for coffee.
Blooming sally – rhizomes are boiled, young leaves are on the salad, and dried leaves – such as welding instead of tea.
Susak – rhizome dried peremalyvavayut in flour, baking cakes of it.
Houseleek – used in soup and salad.
Patsy – young myagenkie edible roots boiled, fried, baked.
Wild leek (Bearish onions), chives, garlic used in murine food raw as a salad and seasoning.
Siberian Kandyk – onions consumed in food raw, boiled and dried.
Clayton tuber – roots are edible raw or cooked.
Purslane – fleshy leaves are used for salad.
Sorrel – tender leaves to go sour vitamin salads and soups.
Filipendula ulmaria, St. John's wort usual – get the fragrant flower tea substitute.
Raspberries, strawberries, cranberries, currants, blackberries – dried leaves are used as a substitute for tea. When collecting wild edible should be distinguished from the poisonous. If tourists do not know the signs of edible, it is better not to use them in food. Namely, because of the threat to confuse the features of plants should not be collected umbrella wild, although in the midst of them, and there are edible (eg, cow parsnip).