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|
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
|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
|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
|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.