Edible wild plants that can be harvested in January, February, March and April, preparation for eating and nutritional properties.

Worldwide, there are more than 120,000 edible species of wild plants. Almost any geographical area, except for the floating ice of the Arctic Ocean and the glaciers of the highlands, is able to give people some kind of edible plants.. 

Edible wild plants that can be harvested in January, February, March and April, preparation for consumption and nutritional properties.

Some parts of the plant can be eaten raw, but careful heat treatment is still preferable. Nuts, fruits and tubers have the greatest nutritional value. Preparing for a trip or a trip, it will not be superfluous to inquire and study the flora of the area where your path lies. Perhaps already many edible plants that grow in this area will be added to the already known edible plants..

In addition, it is very important to know which plants are categorically impossible. Remembering them will be much easier, because deadly poisonous plants in nature are much less than edible. Knowing poisonous plants is even more important than being able to identify wholesome, less risk to your health..

The list of edible wild plants given in the table is far from complete..

Title Condition and place of growth What is edible Way Note
January February
Kislitsa Everywhere Leaves Salad dressing Vitamin C
Burdock Everywhere, meadows, forest edges, forest glades Seeds, roots, petioles of leaves Salads, in soups like a vegetable. Baked, boiled, and fried roots, potato and coffee substitute Seeds 25% of protein substances
Rogoz Banks of rivers, lakes and swamps, everywhere Young sprouts
Rhizomes
Young sprouts cook like asparagus and like mushrooms
Baked, fried, boiled, raw
58% starch
Oak Separate groves Acorns (even from under the snow) In the form of porridge, instead of bread, as a substitute for coffee 40% starch
March, April
Medicinal dandelion Everywhere in forest glades and forest edges Leaves and buds
Roots
Salad
Like a drink
Vitamins C, E
Shepherd’s bag Everywhere Leaves
Seeds
Salad, soup
Pounded replace mustard
Vitamins C, K, D, B2
Kislitsa Everywhere Leaves Salad dressing Vitamin C
Wild onion, goose onion, bear onion (wild leek) Everywhere Whole Seasoning
Primrose (Primrose) On the slopes, forest edges Leaves Salads, soups Vitamin C
Althaea officinalis (mallow) On the fringes, forest glades, in coastal shrubs Flowers, leaves
Roots
Salad
Boiled peeled
Up to 11% sugar and 38% starch in the roots
Burdock Everywhere, meadows, forest edges, forest glades Seeds, young leaves, roots, petioles Salads, in soups like a vegetable. Baked, boiled, and fried roots, potato and coffee substitute Seeds 25% of protein substances
Ivan tea (fireweed) Everywhere in burned areas, forest edges, forest glades Leaves, shoots, seedlings, buds, rhizomes Used as vegetables in soups, main dishes, crushed roots as flour, flowers as tea
Rogoz Banks of rivers, lakes and swamps, everywhere Young sprouts
Rhizomes
Young sprouts cook like asparagus and like mushrooms
Baked, fried, boiled, raw
58% starch
Birch tree In the woods Juice Raw

Partially used materials from the book Encyclopedia of Survival.
Chernysh I. V.

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