Page 102 - Kuklina_TB11

RESUME

Alla Kuklina, Yulia Vinogradova
Wild-growing Edible Plants

Neglected plants contain biologically active substances, which are important for the normal
functioning of the human organism. Many wild-growing plants are universal, because they serve
both as food as well pharmaceutical drugs. Plants help in the prevention of disease and also have
healing properties. Plants can soothe the nervous system, relieve headaches, normalize blood
pressure, and treat the digestive system. They help with colds; they have wound-healing properties,
blood-resurrecting, diaphoretic and diuretic properties. Fruits and leaves of some wild plants
contain many vitamins that strengthen health. Wild plants have a positive effect on a person living
in a stressful and unfavourable environment. They increase immunity, help with cardiovascular and
oncological diseases.
The authors describe in this book about 30 edible wild herbs and woody plants being common in
Europe. The book contains information on the natural distribution range and morphological and
biochemical characters of each species. Common names of plants, the timing of their harvesting and
the possibilities of using them as food or phyto-pharmacological drugs. Colour pictures of different
organs help to identification the useful species.

The wild plants described in the book can be eaten fresh or after cooking. These plants as canned
goods are consumed during the winter and spring periods, when there aren't fresh vegetables and
fruits. Different organs of the plants are used as a food. Shoots are used in Urtica dioica, Pulmonaria
officinalis, Salvia officinalis, Stellaria media, leaves - in Taraxacum campylodes, Primula veris, Rumex
acetosa, Myrris odorata, Allium ursinum, Pteridium aquilinum, Aegopodium podagraria. Flowers are
eating in Trifolium pratense, Taraxacum campylodes; fruit and seeds in Crataegus monogyna,
Sambucus nigrа, Rubus caesius, Sorbus aucuparia, Prunus padus, Viburnum opulus. Roots and
rhizome are used for food in Arctium lappa, Armoracia rusticana, Typha latifolia and Cichorium
intybus.
The book contains 190 recipes for the cooking the tasty dishes. Soup, salads, sauces, gravies, jam,
jelly, mousses, teas, coffee and alcoholic beverages are prepared from plants. Food and drink from
wild plants have a special taste and colour and are useful for human ration. Recipes of many dishes
were forgotten or lost entirely. Nowadays they are given in the book and should help to people
being healthier and better functioning.

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