Common reed is a tall, perennial cereal with a long creeping rhizome. The straight stalk of common reed reaches a height of 4 meters. This plant is sometimes mistakenly considered a mice. Reed blooms in June. It grows on lakes, swamps, loans, wet meadows, along river banks. Tolerates severe salinization.
Culinary recipes for dishes and drinks from common cane.
Dried and grated rhizomes of common reed can be used to make flour. Flour can be used not only for baking bread, but also as a seasoning for other dishes. You can make surrogate coffee from fried rhizomes. Rhizomes contain protein, sugar, asparagine, arginine. Young shoots of common reed are suitable for making soups, salads, vinaigrettes, mashed potatoes, drinks. And also for pickling and pickling. They can be eaten raw.
Boil the cane roots in salted water until tender. Cool. Cut into thin slices. Add grated horseradish and finely chopped sorrel. To salt. Mix. Add sour cream. Or wash the rhizomes, peel, chop, mix with grated apple and add sour cream. Or 300 g of cane rhizomes + 40 g of sorrel + vegetable oil + salt + spices. Cut the washed rhizomes into pieces about 3 cm. Boil in salted water. Drain the water. Roots cool. Sprinkle with chopped sorrel. Pour over vegetable oil.
Puree from rhizomes of common reed.
Rhizomes of reeds + nettles + onions + vegetable oil + salt + vinegar. Boil rhizomes until tender. Grind into the paste. Add the fried onions and nettles. To salt. Add vinegar. Mix.
Infusion of stems and leaves of common reed.
4 tbsp. l chopped stems and leaves of cane + 500 ml of boiling water. Insist hour. Strain. Take 100 ml 4-5 times a day for diseases of the upper respiratory tract, accompanied by fever and dry throat. For inflammatory diseases of the ureters and bladder.
Fresh roots of common reed.
With the above diseases, as well as an antidote for poisoning with fish and crabs, take in several doses 30-60 g per day.
Culinary recipes for duckweed dishes and drinks.
Duckweed is a genus of flowering monocotyledonous plants. Representatives of this genus are tiny perennial plants, floating, as a rule, in large numbers on the surface of stagnant waters. Common duckweed is ubiquitous. The duckweed has no dismemberment into a stem and leaf. Her whole body is represented by a green plate, bearing one root from below, and on the sides at the back there are lateral same leaf shoots sitting in special recesses in pockets.
Duckweed is among the valuable food and medicinal plants. The taste and nutritional qualities of duckweed are superior to salad. In terms of protein content, duckweed is close to legumes, and in nutritional properties it is comparable to grain of cultivated cereals. Collecting duckweed is simple, it can be scooped out of the reservoir by any net, gauze, colander, hands.
Duckweed can be harvested throughout the summer. It is advisable to choose clean ponds. It can be prepared for the future – to dry. Duckweed contains salts of iodine and bromine, as well as silicon and almost does not contain ascorbic acid. From it you can prepare salads, soups, seasonings for meat and fish dishes.
Green cabbage soup with duckweed.
Chopped duckweed and sorrel + sauteed onions + broth with potatoes. Mix everything 5 minutes before the potatoes are ready in the broth. Add sour cream. Sprinkle with dill. To salt.
Mix washed duckweed with sauerkraut. Add boiled potatoes and onions. Sprinkle with chopped egg. To salt.
Chopped duckweed + grated horseradish + butter + salt. Mix everything thoroughly. Use for sandwiches.
Green duckweed oil.
Cook crushed duckweed for 5 minutes in a small amount of salted water. Drain the water. Mix duckweed with butter. Use for sandwiches.
Dry duckweed soup dressing.
Dried duckweed (100 g) and powder from the roots of wild radish (100 g) mix with crushed caraway seeds (10 g). Season first and second courses (1 teaspoon per serving).
Based on the book Survival beyond the threshold of civilization.