You can set the table with wild plants, which are widely used as additives Slavic peoples. Most often eaten in the young leafy tops of vegetables – radishes, beets, carrots, leaves of pumpkin. The greens of wild grasses can be used for cooking borscht and cabbage soup. For this often come from young shoots of nettles ( they were burning), sorrel, quinoa, ground -, Daisy. As spices have been used lovage, ground -, mint, lemon balm, oregano, juniper berries, Linden flowers and oak leaves.
In the edible plants with few exceptions, all of his useful and edible. For example, the currant leaves contain even more vitamin C than berries. That is why it is justified the use of the leaves of currant and cherry in pickling and cooking.
The use of wild grasses is especially important in early spring and early summer. At this time the body experiences a deficiency of vitamins after winter, and fresh vegetables and fruits have not yet appeared, or they are too expensive. Very few are used in food dandelion, plantain, ground, clover, nettles. Meanwhile, in many countries, the dandelion is cultivated as an edible plant. Naturists use to eat the leaves and flowers of this plant fresh until November. From its young leaves make the salad and of the roots is prepared a beverage resembling coffee. The dandelion contains vitamins B, C, D, and boron and manganese. No less useful nettle: it has a lot of volatile, the youth vitamin K and vitamins of group B. the Most valuable is the borscht with the nettles. Psyllium helps to saturate the body with ascorbic acid, carotene and potassium. Young plantain leaves are good in salads with potatoes, horseradish, onions and nettles. Plant cultural garden plant also contains large amounts of vitamins and fiber. So it makes sense not to throw it away and use in salads, the root of the whole: this is especially true of carrots and radishes. The tops of these plants gives the salad a pleasant sour taste and aroma. In some cases, the tops can be scalded with boiling water - it will become softer.
With the help of wild herbs you can create many interesting vegetarian dishes that everything else will be healthy. Here, too, is to respect the principle of minimal heat treatment so as not to destroy the natural biologically active substances and vitamins.
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