As I was preparing shepherd’s purse and other herbs

Hi everyone! I want to share their experiences of the hungry ’90s.
It was in the days when salaries were not paid for months, when it was allowed to flour and then in the best case, when the bread was baked in the oven, and almost immediately the whole family ate. There is a saying: «To live up to goutweed.» Ground-We do not grow — the steppe zone. We waited for the first spring grass, and there shall understand.
First grass, which pleased us was the shepherd’s purse. Adult plant that is familiar to all, it is not necessary to describe. But it is inedible. Savage, and there is nothing on it. But the young plants, which had not yet appeared floriferous stem with characteristic triangular Fruitlets, learn harder. Although their juicy, tender leaves attract the eye so that they themselves being asked in the mouth. Here they are:

As I was preparing shepherd's purse and other herbs

Like dandelion leaves, but differ from them in some detail. At least taste. Try a piece, do not be afraid! Feels light redechnaya bitterness, like all cruciferous. As I was preparing them — more on that later.
Season shepherd’s purse short — a week, maybe a little more. Plants quickly produce stem, the leaves lose their juiciness, stiffen and become even smaller. But change comes Blindweed winter cress. This plant is larger waist grows. The leaves also have a light sharpness, too juicy, tender. If the shepherd’s bag edible leaves grow from the root, then the rape to the top of the stem-peduncle. And when the bottom, old, already zagrubeyut, young leaves at the top of juicy and tasty. Until the flowering. Then they stiffen. Unfortunately, I have not photographed the rape, but you can find portraits of her web.
From other wild herbs in our steppe Crimea this time of year there was no edible. But, there is enough of rape: it a lot! Do you live on a huge Russian-speaking space, there are other edible herbs. All write — monograph work. I do not want to write about them, and how I prepared them. Try my recipes on their herbs — are sure to get worse!
Besides wild herbs, I used another gratuitous resource. In the bazaar at this time appeared the first radishes from the gardens. Her tops could gain even bags. Still throw her grandmother will. Plant this also perfectly edible and is «on a bunch of» together with the rape and shepherd’s purse. There too — the first tops from overwintered beets in the ground, the first rhubarb leaves from the garden. Well, without parsley, dill, garlic, Luka can not be dispensed
.And now how to cook it? In the literature, which I came across at the time (and still is) of edible herbs mainly offered to cook a variety of salads and sometimes — green soups. But the salad — it’s what to eat food for your meal. And with an appetite we had no problems. A soup — it entree. So load up to be second. The second dish I decided to cook. I do not know how the original received, but I did not seek originality.
All «wild» greens, which gathered, I washed and finely crumbled. Added tops of radishes, beets, rhubarb. Fry the onions in a fair (but within reason), the amount of oil in the roaster. Then he cast it to the top of the entire mass of green and poured water. Bit: so green to the top is not reached. When poured water mug, thought: how many filled. Then he fell asleep rice proportionate amount of water: three times smaller. Probably figure could be replaced by any other grains, but I had rice. Salt to taste. Brought to a boil and reduce heat, stewed until tender, stirring occasionally. By the time when the rice has absorbed all the water, greens managed to seethe. Five minutes until cooked pepper, add the garlic, parsley and dill. Have something like porridge or stew. And called: cereal-stew «spring». And you can «greens stewed with rice.» Dish turned out much tastier than you might expect! Without any discount hungry time! The whole family ate with gusto. Knowing that winter cress soon depart, I did an experiment: sterilized half-liter a dozen cans and rolled them into boiling stew it, right from gusyatnitsy. Then these canned rescued on the road, at work, at lunchtime: opened and eaten. The only bad thing: long these cans are not preserved. Ended quickly.
Another way to use the first green: burgers. I too prepared. All greens that I had collected, plus the bazaar darmovschina crumbles like a recipe porridge-stew. Add (if any) dill, parsley and onion. I salt to taste and carefully mulled hands to greens softened and started up the juice. Razmyaknuv, green mass is greatly reduced in volume. I fill it with sour milk. If BP is yet to come — can kefir. I’m 90 BP felt used and because yogurt. The resulting mass is thickened with flour and stir. If you get a thick — Lepley burgers and fries. If thinner — spoon and fry pancakes. In any case, a real yummy. The main thing — to maintain the principle: what happened — and then wanted!
One spring I was treated in Uzbekistan original pies. They looked like pasties, but were not fried and baked in the tandoor and then lubricated with oil for softness. Was their original filling. It was chopped leaves of shepherd’s purse, mixed with green onions, dill, parsley. A little oil. Well, of course, salt-pepper. Pies — lovely! It is a pity that their season is short. At home, I tried it with a stuffed pasties fry. Also delicious happened.
And now for the other herbs, other edible parts. After the season starts colza season thistle. This plant prickly everything stems, leaves, and even the inflorescence. What is edible? Basically — everything thorns have something to defend, especially on — stalk. This plant is a two-year, and in the second year of life throws juicy stalks, stems, which pumps nutrients from the root. While the plant is not bloomed, and the stem is not coarsened it edible, delicious and nutritious. It is only necessary to cut and clean it by removing the spines with the skins. It’s easy.

Here is a plant in the juice: rose stems and blossom had not yet arrived.
As I was preparing shepherd's purse and other herbs

And this is his stem, from which the cut until only leaves.
As I was preparing shepherd's purse and other herbs

The same stem, but purified through.
As I was preparing shepherd's purse and other herbs
What to do with it? The easiest way to eat right away, right in the field. Taste resembles stalks, only sweeter and more tender. I did such stems salad sour cream. Also delicious. A can of soup to fill, put rice stuffing for pies figure — thistle no meals will not spoil! Just remember, the season is short, flowered — coarsened.

Here is a plant (by the way, is another kind of thistle) is already blooming, and waxed gross.
As I was preparing shepherd's purse and other herbs
Similar to its close relative thistles — thistles. Same scratchy, only much larger. Can vymahala man’s height. Stems it much thicker than the thistle, and the juicy pulp in each is also greater. However, the taste of thistle simpler, not so soft, like a thistle, but when I’m hungry — will fit!
And another plant with an edible stalk — burdock. He, too, biennial, and spring also produces juicy nutritious stalk. And also need time to cut it until coarsened. Skin easily removed, flesh taste resembles stalks. Can be eaten raw, can boil, braise or roast. And edible burdock root. Just dig it should be early in the spring — until the plant has not gone to the growth and not extort from him all the nutrients. But it is not easy to dig. He’s fat, and goes deep into the ground. Have to dig a hole next to the root, but by digging a bayonet spade, you see that he’s still the same fat, and not necessary to dig a hole, and a well. At the root is a lot of inulin. Write that when boiled in an acidic environment (eg, rhubarb, which at this time has grown) inulin is converted into sugar, and it turns sweet compote.
There are other edible biennials. One of them, with fluffy Lopushkov-leaves, I lakomlyus every spring, but still do not know his name. Just tried it, and realized that is edible and tasty.
Spring variety of herbs can supplement diet survivalist. I wrote only a few. You can try the other, those that grow in your area. The network has information have recipes. Learn! One problem: the short-season grasses. Hence, if the kiss have their harvest for future use. How? Surely you can make sour as cabbage. But in the spring, summer looking? Spoil. Try their upcoming spring dry and grind into powder. A powder — Experiment can cook something delicious. What will happen — will tell.

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