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.
