Edible wild plants that can be harvested in May, June, July and August, preparation for eating and nutritional properties.

Across the world, edible wild plants number over 120,000 species. Almost any geographical area, except the floating ice of the Arctic Ocean and the glaciers of the highlands, is able to provide people with some kind of edible plant. 

Edible wild plants that can be harvested in May, June, July and August, preparation for eating and nutritional properties.

Some edible wild plants 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..

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 plants in the table is far from complete..

Title Condition and place of growth What is edible Way Note
Edible wild plants May August
Medicinal dandelion Everywhere in forest glades and forest edges Leaves and buds
Like a drink
Vitamins C, E
Shepherd’s bag Everywhere Leaves
Salad, soup
Pounded replace mustard
Vitamins C, K, D, B2
Primrose (Primrose) On the slopes, forest edges Leaves Salads, soups Vitamin C
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
Kislitsa Everywhere Leaves Salad dressing Vitamin C
Althaea officinalis (mallow) On the fringes, forest glades, in coastal shrubs Flowers, leaves
Boiled peeled
Up to 11% sugar and 38% starch in the roots
Wild onion, goose onion, bear onion (wild leek) Everywhere Whole Seasoning
Sorrel Everywhere, meadows and forest glades Leaves Soups Vitamins A, B1, B2, B5, B6, B9, C, E, K
Stinging nettle and dioecious Everywhere Leaves, stems Soups, mashed potatoes, seasoning Vitamins C, A, D, B2
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
Rogoz Banks of rivers, lakes and swamps, everywhere Young sprouts
Young sprouts cook like asparagus and like mushrooms
Baked, fried, boiled, raw
58% starch
Orlyak (fern) All over the woods Young seedlings (leaf stems) Boil and washed to remove bitterness, prepare salads, soups, seasoning, fry
Siberian hogweed Everywhere, in the clearings and edges Leaves
Young stems and roots
Like vegetables to soups
Can fry
Gunner On the banks of rivers and in swamps Tubers Baked, fried, boiled, raw 35% starch
Saranka (wild lily) In forests, clearings and forest edges Bulbs Raw, boiled, baked (potato flavor)
Rdest floating On the surface of water bodies Rhizomes Raw, baked
Water lily On the surface of water bodies Rhizomes and seeds Rhizomes are boiled and fried, seeds are dried and boiled 21% starch
Blueberries, lingonberries, raspberries, strawberries, blackberries, currants In the forest, in the meadow Berries Raw, drinks, decoctions and stewed fruit
Dogrose Everywhere Fruit Raw, drinks, decoctions and stewed fruit Vitamins C, P, B2, K, A

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

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