Not the trees themselves are edible, but their individual edible parts: leaves, flowers, seeds, sapwood. The sapwood, sapwood, bloon or subcortex is a thin, young layer of wood lying directly beneath the bark of trunks, branches and roots. Sometimes, it is called a bast. Sapwood is edible in its raw form. The taste is sweetish, with a “wooden” flavor. Sapwood is especially nutritious in the spring, during the period of sap flow and intensive growth of the tree. But, it can be eaten year-round.
If sapwood is lowered into boiling water, then it will gradually swell and turn into a homogeneous mass. Having cooled, you can eat it. And if this mass is dried on hot stones and ground into flour, then you can bake cakes, etc. It is better to remove sapwood at the base of the trunk or from thick roots that have crawled to the surface of the earth, here it is most nutritious and juicy. It is necessary to make two deep circular horizontal incisions on the trunk with a knife (ax). Then two vertical ones connecting horizontal ones. Then pry with a knife on one side and remove the upper, rough bark. You can drive small wooden wedges between the trunk and bark.
+ vinegar + vegetable oil. Soak the leaves of dandelion in salt water for half an hour. Cut acacia leaves and dandelion, mix. Add vinegar, vegetable oil, salt, spices.
White Acacia Jam.
120 g of petals + 1 kg of sugar + 1 liter of water + 1 teaspoon of citric acid. Rinse the petals in cold water. Blanch for 1 minute in boiling water. Cool. Make syrup. Add petals to it. Cook until tender. At the end of cooking, add 1 teaspoon of citric acid.
2 tbsp. dried flowers of white acacia + 1.5 tbsp boiling water + honey or sugar. Can be combined with green tea, or with lime color.
Acacia coffee substitute.
Seeds clear of pods. Fry. Grind into powder.
Edible parts of birch, recipes from birch.
Edible parts: sapwood, juice, buds, young leaves, flower earrings, chaga. Buds and young leaves contain about 23% protein substances and about 12% fat. Flower or seed birch catkins can be eaten fresh (young). You can cook soup from them. If you dry them, you get flour.
Chaga cut into chips. Brew with boiling water or boil at the rate of: 2 teaspoons per 0.5 0.7 liters of water. Tea color should not be very intense. The taste is not astringent. Pleasant aroma.
1 kg of young birch leaves + 1 kg of young linden leaves + 1 cup of granulated sugar. To mix. Cook over low heat in a sealed container, stirring until a homogeneous mass is formed. It can be used as a seasoning for fried meat and fish dishes, as well as for game dishes.
10 l of birch sap + 100 g of yeast. Add yeast to slightly warmed birch sap. Stir and place in a cool place. Kvass will be ready in about 2-3 days. Shelf life of about 3 months.
Compote on birch sap.
Boil dried or fresh edible berries in birch sap. Add honey or sugar.
3 liters of birch sap add sugar and evaporate over low heat so that the volume decreases to 1 liter (syrup). Cool.
Edible parts of beech, beech culinary recipes.
Edible parts of the trihedral nutlet. Autumn harvest time. Kernels are rich in protein (up to 48%), starch, sugar (up to 5%), fatty oil (up to 5%), fatty oil (up to 57%). They contain the alkaloid phagin, about 30% of nitrogenous substances. When using raw nuts, the alkaloid phagin causes severe headache. But, when toasted, the alkaloid is destroyed. Flour obtained from toasted and peeled beech nuts can be added to wheat flour for baking pancakes, muffins, pancakes. From the kernels of beech nuts, by cold pressing, you can get fatty edible oil, which is stored for a long time. Sweet beech juice can be used to make drinks..
Fry the nuts. To clear of covers. Grind the kernels. Add to them a little water to get high-calorie beech milk.
To prepare one serving of coffee: 2 teaspoons of powder from beech nuts + a glass of water + sugar or honey. Peel and fry the nuts. Then they must be carefully ground or ground into powder. Pour boiling water. And boil no more than one minute. Strain. Add sugar.
Edible Oak Parts, Oak Cooking Recipes.
Edible parts of oak acorn, about 40% starch, a lot of protein substances, carbohydrates, about 5% fatty oil. Harvest time in late September or after the first frost. Raw acorns are not suitable for food. Therefore, they must be peeled and cut into 4 parts. Pour with salted water. Soak for about two days. Change the water three times a day until the bitterness is completely removed.
Pour clean water again (2 parts water to 1 part acorns) and cook. Spread the boiled acorns in a thin layer in the open air and dry well. Then, pound the acorns. Coarse grits for porridge, and flour – for baking flat cakes.
Option 1. Pour flour from acorns with cold water and knead the dough. To salt. Blind cakes and fry on a metal sheet (pan, etc.). Such a dough, when baked, crumbles heavily, it does not have stickiness and viscosity.
Option 2: 1 kg. dough (flour from acorns + wheat flour in a ratio of 1 x 1) + half a pack of soft margarine + 3 eggs + salt.
Fritters with acorn flour.
Dilute acorn flour (100 g) + wheat or barley flour (200 g) with sour milk (250 ml). Add: sugar (1 teaspoon) + raw egg + soda (1/2 teaspoon) + salt. Stir well. Form and fry pancakes in vegetable oil. Drizzle with sour cream or melted butter.
Acorn flour (800 g) + wheat flour (100 g) + yeast (25 g) diluted in water or milk (25 g) + softened margarine (50 g) + salt (1 tsp) + sugar (1 tbsp. ) Knead the dough and put in a warm place. When the dough is suitable to form bread. Bake in the oven.
Ripe acorns to dry. To peel. Boil for half an hour. Drain the water. Dry the boiled acorns. Fry acorns should burst and acquire a dark brown color. Grind into cereal or brown powder. Brew with boiling water. Add sugar (honey).
A glass of water (200 ml) + 7 g of acorns powder + 10 g of starch + sugar. Dilute starch in 20 ml of cold water. Powder from acorns mixed with sugar. Dissolve in a small amount of hot water. Strain. Boil. Pour in diluted starch. Mix. Sprinkle sugar or icing sugar on top to prevent film formation.
In a 40-liter barrel, pour 2 buckets of selected, ripe and peeled acorns. Pour water into the barrel and change it once every three days for 2-3 weeks. Then, add 200 g of hops. Mix. Let it brew. After 2-3 weeks, the beer will be ready.
Based on the book “Survival beyond the threshold of civilization”.