Nettle message. Nettle - medicinal properties and contraindications

nettle family

perennial long-rhizome herbaceous plant from the family nettles. The height of the stems reaches 150 cm. The stems are tetrahedral, hollow, like the leaves, densely covered with burning hairs. Whoever has ever experienced the touch of nettle, he will never forget it and will not confuse it with other types of plants. The leaves are large, ovate-heart-shaped, bi-toothed, leaf petioles are shorter than the blade. The flowers are small, greenish, unisexual. Blooms from June.

Nettle is the most popular wild plant among our people. Young stems and leaves are used as food. The aerial parts of the plant are harvested from early spring to late autumn. Nettle leaves can be stored for future use, they are dried, and the older ones are salted and pickled in chopped form, like cabbage. It is believed that the nutritional value of nettle is close to leguminous plants. In Rus', potato soups with nettles have long been cooked, whitened with milk, less often with sour cream, sometimes a hard-boiled egg was added. In case of crop failures, Russian peasants added dry, powdered grass to bread at the rate of one part of nettle flour, four parts of grain. Seeds were added to cereals or potatoes. In the difficult years of the Great Patriotic War nettle also helped our people, green soups and nettle borscht were common dishes in our canteens. Dry, powdered nettles were mixed with dry, crushed horse sorrel leaves, a little flour was added for gluing, and bread was baked.

In the Caucasus, young leaves are eaten fresh, added to salads, mixed with other herbs. In Dagestan, nettle leaves are added to pies and dumplings. In the spring, when there are no garden vegetables yet, and the body's reserves of vitamins are depleted, it is good to put young leaves in borscht, soups, green cabbage soup is cooked from them.

nettle can be grown at home on windowsills in boxes and, when there are difficulties with vitamin nutrition in winter, fresh leaves can be eaten in the form of sandwiches. To do this, between two slices of bread (preferably rye), greased with oil, put fresh nettle leaves, while the oil neutralizes the pungency of the nettle hairs.

nettle salad. Rinse young nettle leaves (200 g), dip in boiling water for 5 minutes, put in a colander, chop and put in a salad bowl. Crushed walnut kernels (25 g) diluted in 1/4 cup of nettle broth, add a teaspoon table vinegar, mix and fill the resulting mixture with nettles in a salad bowl. Sprinkle with finely chopped parsley (20 g) and green onions. Salad can be seasoned with sour cream, garnished with slices of hard-boiled eggs.

Stinging nettle for pies. Pour boiling water over young nettle leaves and soak for 5 minutes. After that, put the nettle on a sieve and, when the water drains, chop, mixing with boiled rice and finely chopped eggs. Salt.

Nettle and sorrel soup. Sort out young nettles (500 g), rinse, pour boiling water over them, put them on a sieve and, pouring cold water over them, squeeze them out and chop finely. Sauté onions (30 g) in vegetable oil in a saucepan, add chopped nettles to it and sauté until soft. Then put chopped sorrel (300 g), close the pan with a lid and put it on to simmer (10 - 20 minutes). Dilute flour sautéed in butter (35 g) hot water, stir well and add to the soup with continuous stirring. Add water (750 g) to the soup according to the norm and bring to a boil. Grind the yolks (5 pcs.) with sour cream (150 g) and season the cabbage soup, avoiding boiling. Sprinkle with chopped parsley (20 g) before serving.

Nettle has antibacterial properties. According to the observations of S. I. Chernobrivenko, “if you cover fish or meat with freshly picked nettles, or even better put nettles in the abdominal cavity of a gutted fish or bird, then they do not deteriorate for a relatively long time. The reason is apparently that the nettle hairs secrete substances that are detrimental to microbes that cause spoilage of fish and meat.

Nettle greens contain a lot of useful substances. It has been established that the leaves are saturated with all kinds of vitamins: vitamin C, carotene, vitamins Br and K; contain iron, copper, manganese, organic acids, tannins, proteins, starch, sugars, etc. Thirty grams of nettle greens provide a person with carotene and vitamin C for a day. Chlorophyll, extracted from nettle leaves, is widely used in the food and pharmaceutical industries as a dye.

Nettle is used in official and folk medicine. Its preparations improve metabolism, stimulate wound healing, and are used for beriberi. Due to the presence of vitamin K in the plant, the extract and infusions from the leaves increase blood clotting. Nettle helps to increase the hemoglobin content and increase the number of red blood cells, so it is used to treat anemia. The leaves are part of the "gastric", hemostatic and vitamin fees.

Nettle It is also used in the manufacture of many cosmetics. In Bulgaria, a decoction of crushed nettle leaves is used to wash the head with hair loss (100 g of chopped nettle, 0.5 liters of water and 0.5 liters of vinegar boil for 30 minutes, wash your hair without soap). In France, an infusion of nettle is rubbed against hair loss (1 tablespoon of nettle is insisted on 1 cup of boiling water, rubbed 1-2 times a week). Nettle is used by the local population to treat rheumatism and tired legs after long walks.

Nettle in the Republic of Tatarstan is found everywhere, and almost everyone knows it. Where a person settles, nettles appear there. In food, you can also use another, annual type of nettle with small leaves - stinging nettle.

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Stinging nettle- Urtica dioica L. is a perennial herb from the nettle family (Urticaceae) with a creeping rhizome and a straight tetrahedral stem up to 1.5 m high. The leaves are opposite, ovate-oblong, coarsely serrated along the edge, with petioles, covered, like the stem, with hard, burning hairs containing formic acid and causing a painful sensation when touched (hence comes the generic Latin name - urens - burning). The plant is dioecious. The flowers are small, with a simple four-membered perianth, collected in large numbers in intermittent spike-shaped inflorescences, in males the inflorescences stick out, in females they are drooping, longer than the petioles of the covering leaves. The fruits are yellowish-gray ovoid nuts. It blooms and bears fruit all summer, pollinated by the wind.
Nettle is found in almost all regions of the USSR, with the exception of the Far North. In the Non-Black Earth region - the most common plant in all areas. Grows in nitrogen-rich places: near barnyards, under fences, in landfills, along roads, in ditches, on drained peat bogs, in cluttered forests, especially floodplain black alders, along the banks of reservoirs, in neglected gardens. Due to the ability to propagate vegetatively with the help of long rhizomes, in some places it forms extensive clean thickets, convenient for harvesting raw materials.
Nettle is a valuable food and medicinal plant. Its leaves are a kind of natural multivitamin concentrate, they contain up to 0.6% ascorbic acid, up to 50 mg% carotene, a significant amount of vitamin K, B2, B3, etc. In addition, they contain a lot of protein (up to 17%), starch (up to 10%), sugars, organic acids, salts of iron and potassium. Young nettle leaves are added to borscht and soups, green cabbage soup is cooked from them, the dietary value of which is especially high in spring, when the reserves of vitamins in the human body are depleted. Nettle leaves are used as a therapeutic and prophylactic agent for hypo- and beriberi. Due to the high content of vitamin K and tannins (more than 2%), the extract and infusion of nettle leaves increase blood clotting, they are used as a hemostatic agent for uterine, pulmonary, intestinal, hemorrhoidal and nasal bleeding. Nettle preparations contribute to an increase in hemoglobin and an increase in the number of red blood cells in the blood. A decoction of the leaves lowers blood sugar levels. It is believed that such a decoction enhances the separation of milk in lactating women. Nettle leaves are part of various medicinal collections, are integral part choleretic drug"Allohole".
Since ancient times, wound healing properties of nettle have been used in Russian medicine: crushed fresh leaves were applied to wounds, and chronic wounds, ulcers, fistulas were treated with juice. Nettle preparations have a detrimental effect on pyogenic microbes, stimulate the processes of granulation and epithelization. Nettle leaves in the form of lotions and baths are used to treat boils and various skin diseases. With radiculitis and diseases of the joints, nettle is used as an irritant and distraction. Sometimes they even “press” sore spots with fresh nettle grass. In Bulgaria, France and other countries, nettle is used to strengthen hair. Nettle is highly valued as a fodder plant, especially for pigs and poultry. It is believed that its fruits, containing up to 22% fatty oil, excite the sexual activity of animals; they are given to chickens to increase egg production. Nettle leaves are rich in chlorophyll (up to 8%), which is used in the pharmaceutical and food industries as a harmless dye, as well as in perfumery. Nettle leaves and rhizomes used to be used for dyeing wool and fabrics. Successful attempts are known to use the strong fiber from the stalks of the nettle for the manufacture of ropes and coarse fabrics.
good source vitamins A, C, K, as well as trace elements - stinging nettle leaves - Urtica urens L., growing almost throughout the Non-Black Earth region in garbage places, near fences and buildings, in wastelands and in vegetable gardens. But this plant is less common than stinging nettle, besides it is smaller in size, with smaller leaves.

Burdock large, or burdock, - Arctium lappa L. - a large biennial (rarely perennial) plant from the Compositae family with a thick fleshy taproot and a straight thick stem up to 1.5 m tall, branched in the upper part, cobwebly fluffy. The leaves are very large, heart-shaped-ovate, up to 0.5 m long and almost the same width, grayish-felt below, with long petioles. The flowers are lilac-purple, collected in almost spherical baskets, the wrappers of which consist of hard leaves, equipped with hooks and therefore clinging. Baskets are collected in apical corymbose
panicle. All flowers are tubular, bisexual. The fruits are large grayish-brown achenes with a short tuft. Blossoms in July - August, fruits ripen in August - September.
It is found in the European part of the USSR, in the Caucasus, in Siberia, in the Far East. Not uncommon in the Non-Black Earth region. It grows in wastelands, ditches, ditches, garbage places, dumps, along roads, in ravines, abandoned parks and gardens. Often forms large thickets.
Burdock roots are used in medicine. They contain inulin, essential oil, acids, sterols. A decoction and infusion of the roots are used mainly as a diuretic and diaphoretic, less often for gastritis and colitis. Much more often, burdock roots are used to strengthen hair and prevent hair loss. In addition to infusions and decoctions that wash and wipe the scalp, for this purpose they produce the popular drug Burdock Oil, which is an infusion of roots on almond or olive oil.
Burdock leaves contain vitamins, they have an antibacterial and wound-healing effect, therefore they are used to heal burns, ulcers, and wounds. Young leaves, shoots and roots are edible and are added to salads and soups. Roasted roots serve as a substitute for coffee. The seeds contain up to 20% fatty oil suitable for soap making and drying oil. The fruits remaining on the plants in autumn and winter period serve as food for birds. There have been attempts to obtain a coarse fiber from the stems.
Other types of burdock are used in a similar way, in particular, felt burdock - Arctium tomentosum Mill, and small burdock - A. minus Mill, which are widespread in the Non-Chernozem zone.

Urtica dioica L. Nettle family - Urticaceae

This plant, unfriendly to close acquaintance, has been known since time immemorial. Its generic name is derived from the Latin "urere" (to burn) and is caused by the property of nettles to cause burning and itching of the skin upon contact with it. The burning sensation is explained by the fact that nettle hairs easily break off due to the significant content of silicic acid in them. They cut the skin and, releasing formic acid, cause its sharp irritation.

Nettle - a well-known wild-growing perennial herbaceous plant up to 170 cm high with a creeping branched rhizome. The stems are erect, obtusely tetrahedral, furrowed, unbranched, covered, like the whole plant, with long stinging hairs. The leaves are opposite, petiolate, ovate-lanceolate, coarsely serrated, up to 17 cm long. The upper part of the leaves is dark green, covered with burning hairs; the underside is light green with veins, also covered with stinging hairs. The flowers are small, greenish, with a simple four-separated perianth, collected in branched discontinuous ears emerging from the axils of the leaves. The fruit is an ovoid or elliptical nutlet, yellowish-gray in color.

Blooms from June to September. It grows like a weed near dwellings, in wastelands, along roads, in clearings, in the mountains, as well as in shady moist forests, ravines and coastal shrubs. It occurs almost throughout the European part of Russia, including the Caucasus, Central Asia and Western Siberia, less often as an adventive plant - in Eastern Siberia and the Far East.

When harvesting, stinging nettle should be distinguished from possible impurities:

Deaf nettle, or white nettle, which does not have stinging properties. Her leaves are smooth with alternating small and large teeth;

Stinging nettle, characterized by its smaller size, branched stem and small leaves with deep blunt teeth.

In medicine, the leaves of stinging nettle are used. It should be harvested during flowering - from June to September. In order to avoid burns, the leaves are collected in mittens, or the whole plant is mowed, allowed to wither, after which the leaves that have lost their pungency are plucked.

Dry in the shade, in attics, under a canopy, in ventilated rooms, laying out the leaves on the bedding in a very thin layer. After drying, leaves that have changed their natural color, as well as stems and flowers, are removed. Dried raw materials consist of dark green leaves with a slight odor and a bitter taste.

Nettle leaves contain a significant amount of ascorbic acid, carotene, B and K vitamins, formic, pantothenic and other organic acids, tannins and proteins, gums, glycosidurticin, phytoncides, proteins, sugars, salts of iron, potassium and calcium, sulfur.

Nettle has long been widely used in folk medicine in various countries. It has a hemostatic effect, increasing blood clotting, increases the content of hemoglobin and red blood cells, has a tonic effect on the walls of blood vessels and smooth muscles of the uterus, lowers blood sugar. Due to the high content of chlorophyll - the green pigment of plants, which chemical structure related to human blood pigment, nettle has a tonic effect, improves basal metabolism, stimulates granulation and epithelialization of affected tissues.

A decoction of nettle leaves has long been used for pulmonary tuberculosis, anemia, bronchitis, malaria, spleen diseases, muscular and joint rheumatism, diarrhea, hair loss. Fresh young grass of the plant was rubbed into the skin to destroy warts, as well as for articular rheumatism and sciatica.

Back in the 17th century, Russian doctors, using the bactericidal properties of fresh nettle, treated wounds, ulcers and fistulas with it. Fresh nettle juice was used for liver and kidney stones, lung diseases, fever, internal bleeding, treatment of infected wounds, and rubbed into the scalp for hair loss.

In folk medicine, 100 g of crushed leaves are poured with a mixture of 0.5 liters of water and 0.5 table vinegar, boiled for 30 minutes, filtered and used to wash the head in case of hair loss.

IN scientific medicine infusion of nettle leaves is used as a hemostatic agent for pulmonary, renal, uterine and intestinal bleeding. Fast transportation of special equipment is offered at special prices.

The infusion is prepared general rules at the rate of 2 tablespoons of finely chopped leaves per glass of water. Take 1/2-1/4 cup 3-5 times a day half an hour before meals.

The industry produces briquettes from nettle leaves, liquid and thick extracts. In addition, nettle is part of the choleretic drug "Allochol", collection No. 2 for the preparation of a mixture according to Zdrenko's prescription, laxative collection No. "1, gastric collection No. 3 and a multivitamin collection.

Stinging nettle(lat. Urtíca dióica) (local names: stinging nettle, stinging great, stinging) - a perennial herbaceous plant, reaching a height of 50 ... 150 cm, belongs to the nettle family (Urtica).

Description and distinguishing features:

stem - large, straight, tetrahedral, unbranched, covered with short burning hairs, in early spring reddish, then green, fibrous;

leaves - large, ovate-heart-shaped, on short petioles with stipules at the base of the petioles, the surface is also covered with bristly hairs, the edges are coarsely serrated, when injected, formic acid is poured into the wound, causing burning;

flowers - unisexual, very small, greenish, collected in long branched spikelets, the main flowering in June - July, until late autumn; fruits - small, ovoid or elliptical nuts of a yellowish-gray color, enclosed in an overgrown perianth,

ripen in August - September.

nettle species

Nettle grows in several varieties.

Stinging nettle is found next to the dioecious nettle - a smaller plant, 20 ... 70 cm high, with small stinging leaves.

For food purposes, hemp nettle is harvested - a herbaceous perennial, characterized by the shape of the leaves - palmately dissected into 3 ... 5 pinnately incised segments.

Where does nettle grow

As a weed plant, nettle is distributed everywhere: on the outskirts of gardens and parks, in the forest among bushes, near villages. People say: "Where a person settles, nettles appear there."

Useful and medicinal properties of nettle

Numerous medicinal properties of nettles cannot but be amazed. For a long time, the pharmacopoeia of a number of countries has been dealing with nettles. in Rus' in the 18th century. it was widely known as a hemostatic and wound healing agent. This property is associated primarily with a high content of vitamin K, which stimulates the formation of prothrombin, one of critical factors blood clotting.

The use of nettle

Nettle also has a hematopoietic effect - it increases the percentage of hemoglobin and the number of red blood cells, so it is used for anemia. Nettle lowers the sugar content, cleanses the blood and improves its composition.

Water infusions are used internally for hemorrhoidal, intestinal and uterine bleeding, menstrual disorders; decoctions and infusions treat diseases of the biliary tract, gout, articular rheumatism, the deposition of kidney stones, consumption.

Nettle is often used externally. Fresh leaves are applied to warts, to festering wounds, or dried nettle powder is used in this case. Warts are cauterized with fresh leaves.

Nettle decoction is washed with tumors, decoction compresses are applied to sore spots.

Herbal preparations as a laxative, gastric and multivitamin remedy are made up with the inclusion of nettle leaves in their set.

The underground parts of the plant are also used. Decoctions are obtained from rhizomes and roots and they cure furunculosis, hemorrhoids, and swelling of the legs.

Nettle occupied a prominent place in the treatment of atherosclerosis, iron deficiency anemia, cholecystitis, gastritis, peptic ulcer of the stomach and duodenum. Extracts are obtained from nettles, which stop uterine and intestinal bleeding. The liquid extract is prescribed as a diuretic, anti-inflammatory, anti-febrile agent. The mixture of liquid extracts of nettle and yarrow especially enhances the hemostatic effect.

As a multivitamin edible plant, nettle is especially valuable in spring: young leaves are added to vegetable salads as the main green mass, cabbage soup, borscht, pickle soups are cooked.

Nettle is popular wherever it grows. For example, in Transcaucasia, young shoots and leaves are salted and used as a seasoning for bread and meat; in Dagestan they are added to fillings for pies, dumplings; in Georgia, they are crushed into gruel and seasoned with vinegar, vegetable oil, pepper and salt.

What diseases does nettle help with?:

• With baldness, hair loss.
• For edema, as a diuretic.
• Anemia.
• Ulcer.
• Chronic fatigue, tones.
• Dandruff.
• Obesity and type 2 diabetes.
• Bleeding of any origin.
• Gynecological pathologies, menstrual disorders.
• With colds, bronchial asthma, severe cough.

How nettles are dried and harvested

In lean years, the nettle was dried, crushed and mixed with flour in a ratio of 1: 4 - with a larger amount of nettle, an unpleasant bitter taste appeared in the baked bread; sometimes dried and crushed horse sorrel leaves were added to the flour. Nettle seeds were also mixed with cereal or potato dishes.

Phytoncidal, that is, the antimicrobial properties of nettle have long been used to lengthen the shelf life of perishable products. In the old days, when sturgeons were delivered from the Caspian and Volga to Moscow and St. Petersburg by horse-drawn route, they were stuffed inside and lined with nettles on the outside.

For food purposes, nettles are best harvested during flowering: the plants are mowed or cut with a sickle, allowed to wither, after which the leaves lose their pungency. Some authors even suggest growing nettle at home on the windowsill and eating fresh leaves in the form of a sandwich, putting them between two slices of rye bread with butter, which removes the burning nettle taste.

Here are ways to prepare nettles for future use, as well as the most popular recipes for culinary dishes.
The powder is stored in tightly closed glass or tin cans. Use for soups, sauces, fritters, omelettes.

Harvesting of green mass is carried out before flowering - in May - June, since at a later date the leaves, especially the lower ones, turn yellow and fall off. Dry the leaves under a canopy, in a well-ventilated area. Drying is completed when the central petioles and veins of the leaves begin to break; dry leaves are easily ground into powder. Dried nettle should be dark green, with a peculiar nettle smell and a bitter grassy taste. Shelf life - up to 2 years.

Nettle Recipes

For hair

• Nettle has long been mastered as a cosmetic remedy: in France, nettle infusion is rubbed into the scalp, thus protecting hair from falling out. To do this, pour 1 tablespoon of nettle with a glass of boiling water; rub the infusion into the hair roots 1-2 times a week. Bulgarian recipe: 100 g of nettle pour 1 liter of water, acidify with vinegar and boil for 30 minutes; Wash your hair with the resulting decoction without soap.
• And here is a domestic recipe: mix nettle leaves in equal amounts with roots and boil at the rate of 1 tablespoon of the mixture per 1 cup of boiling water. Moisten the hair with the resulting broth after washing, lightly rubbing it into the skin.

Hemostatic agent

• With internal bleeding, hemorrhoids and prolonged heavy menstruation, a drink is prepared from 60 grams of nettle and 3/4 liter of boiling water. It is necessary to insist half an hour, drink 3 times a day for a glass of broth. If you are worried about severe pain, then the daily rate is increased to 4 glasses. Cold lotions are applied to the hemorrhoids.

Decoction for washing wounds and applying compresses

• 300 ml. boiling water pour 2 full tablespoons of leaves and soar for 20 minutes. Filter the solution and perform procedures.

Decoction for weight loss

• When losing weight, nettle decoction removes fluid from cells and tissues, due to the diuretic effect, accelerates the metabolism of carbohydrates and protects against stress. A full tablespoon should be poured with a glass of boiling water, under the lid, leave for 25 minutes. The portion is divided into 3 doses. By wrapping or lubricating the skin, the decoction tones up flabby skin and muscles.

For therapeutic baths

• For a therapeutic bath for rheumatism or osteochondrosis, containers are filled with fresh nettles, then filled with water at 55-60 degrees, cooled to 42 degrees. Take it for 15 minutes.

For diabetes

• Suffering from diabetes every day take a decoction of nettle with blueberries or lingonberries for one month, then a break, after two weeks they start taking it again. For decoction take 20 gr. nettles and a large spoonful of berries in 300 ml of water. Daily portion - 1 glass is divided into 4 times. Doctors recommend them to use borscht and cabbage soup from fresh brewed nettles in spring and summer.

For skin

• For skin diseases, acne, furunculosis, steam 50 g of dry leaves in a liter of boiling water. You need to drink ¼ cup before meals until the inflammatory process has passed.

From anemia, to increase immunity

• Take 4-5 leaves of young nettle, and dry - 1 tbsp. with top. Raw materials must be poured very slowly with a glass of not quite cool boiling water. Leave covered for 25 minutes. Drink it before meals, 1/4 part, in portions.

The chemical composition of nettle

Nettle is very rich in hematopoietic and other trace elements. Up to 40 mg% iron, 1.3 mg% copper, 8.2 mg% manganese, boron, titanium were found in its leaves. Nettle contains tannins, organic acids, pantothenic acid, urticin glycoside, wax and other biologically active compounds, many of which have volatile properties.

Nettle contains up to 17% of proteins, which corresponds to the best legumes, in particular, peas. A significant amount of carbohydrates was found in the green mass: up to 10% starch, about 1% sugar, 10 ... 19% fiber (on dry matter). The valuable chemical composition predetermines not only the medicinal, but also the food use of nettle. In Rus', from time immemorial, unpretentious nettle brews were prepared with vegetables, potatoes, which, if possible, were flavored with sour cream or milk, but if a boiled egg was also added, it would certainly turn up the yolk! - it turned out very tasty.

Nettle can rightfully be attributed to multivitamin plants. The leaves accumulate up to 200...400 mg% of vitamin C, while vegetable green crops (dill, parsley, celery) contain 100...150 mg%. By the presence of carotene (9 ... 30 mg%), nettle significantly exceeds carrots. 30 g of nettle is enough to provide the daily requirement of an adult for vitamins C and A. There are also vitamins of group B in nettle.
Nowadays, nettle is widely used on poultry farms as a fortified top dressing; it is also harvested for livestock feed.

Nettle - contraindications

• Since the plant enhances blood clotting, nettle has contraindications for use: if there is varicose veins veins, thrombophlebitis and just thick blood - to avoid the appearance of blood clots.
• You can not use nettle for hypertension, atherosclerosis, kidney disease.
• It is strictly forbidden to drink a decoction of nettle for pregnant women, as this can provoke contractions and premature birth.

Read also related

Leningrad, "Hydrometeoizdat", 1991

"Our food should be a healing agent, and our healing agents should be food," the great Hippocrates taught. Following this thesis, the author of the book, Doctor of Agricultural Sciences G. Z. Berson, popularly talks about the use in everyday life of wild herbaceous and tree-shrub plants common in the north-west of the USSR as therapeutic agents and non-traditional food products. The book gives recommendations for making at home 60 dosage forms, is given about 70 recipes dishes from 33 well-known plants.

Designed for a wide range of readers, it can be useful to a large tribe of amateur gardeners and tourists, as well as participants in various expeditions and search parties.

Introduction
The use of wild plants for medicinal purposes
The use of wild plants in cooking
herbaceous plants
- Calamus marsh, or calamus root
- Siberian hogweed
- Highlander bird, or knotweed
- Angelica medicinal, or angelica
- hare sour
- Fireweed narrow-leaved, or Ivan-tea (Koporsky tea)
- Red clover
- Stinging nettle
- Burnet officinalis
- Potentilla goose, or goose foot
- Quinoa and gauze
- Big burdock
- medicinal lungwort
- Mokrichnik, or medium chickweed
- Stonecrop purple, or hare cabbage
- Dandelion officinalis
- Shepherd's Bag
- Common tansy, or field ash
- Large plantain
- Wormwood, or Chernobyl
- Lesser duckweed, or frog sack
- prickly tartar
- Common yarrow
- Horsetail
- Icelandic cetraria, or Icelandic moss
- Yarutka field
- White lamb, or deaf nettle
Tree and shrub plants
- Black elderberry
- common heather
- Common yernik, or shiksha (crowberry)
- Common juniper
- Rowan ordinary
- Forest pine
Application. Production of dosage forms of wild plants and features of their administration
Bibliography

Introduction

According to the new nutritional standards recommended by the Institute of Nutrition of the Academy of Medical Sciences of the USSR in 1988, 60-75% of the diet should be plant components. Every day, especially in winter, an adult needs to consume at least 330 g of potatoes, 400 g of other vegetables (including gourds), 260 g of fresh fruits and berries. If the diet lacks vegetables, fruits and berries, then this leads to a deterioration in well-being, a decrease in efficiency, the appearance of various diseases and a reduction in life expectancy. In order to somehow eliminate or at least reduce the shortage of plant foods, you should pay attention to edible wild plants.

Since ancient times, people have been eating mushrooms, berries and fruits, nuts and wild vegetables - sorrel, wild garlic, cumin, chicory, tarragon. For the diet of Siberians, for example, these gifts of nature are traditional. Significant (V.L. Cherepnin, for example, describes 157 species of edible plants), but so far we have little use of the arsenal of non-traditional food wild plants, which, according to economic characteristics, can be attributed to vegetables, grains, oilseeds, and fruit and berry plants.
During the siege of Leningrad, 40 types of wild plants were eaten, and 35 of them were used as vegetables - alone or in combination with traditional food. It was recognized that the nutritional value of wild-growing edible plants is not only not inferior to cultivated, but often surpasses them. For example, in the nettle, deaf ascorbic acid is sometimes contained 8 times more than in the "northern lemon" - kohlrabi, in terms of carotene content, nettle nettle is 1.5 times higher than parsley, and in terms of protein content, quinoa leaves are equivalent to spinach. Moreover, most edible wild plants have high medicinal activity, have a wide spectrum of action and have long been used in traditional medicine, and at present in modern herbal medicine.
The list of wild plants from which you can cook a variety of dishes is very large. For salads, nettle, dandelion, plantain, knotweed, goose cinquefoil, burdock, quinoa, mosquito, lungwort, cow parsnip, angelica and many other useful plants are used. Nettle, dandelion, plantain, knotweed, goose cinquefoil, burdock, horsetail, quinoa, primrose, wood lice, fireweed, lungwort, cow parsnip, angelica, etc. are added to soups, borscht, cabbage soup, okroshka. , primrose, wormwood, horsetail, knotweed, plantain, dandelion, burdock, goose cinquefoil, nettle. For the preparation of drinks (tea, juices, decoctions, kvass, etc.), fireweed, burdock, knotweed, plantain, dandelion, calamus, tansy, wormwood, etc. are recommended.
For the preparation of delicious dessert dishes, mankind has long been using the healing fruits and berries of wild tree and shrub plants familiar to us since childhood: lingonberries, blueberries, honeysuckle, viburnum, cranberries, raspberries, cloudberries, currants, bird cherry, blueberries, rose hips. But few people know that no less healthy and tasty dishes can be prepared from such plants, unusual in this respect for our perception, as black elderberry, heather, dwarf birch, juniper and even ... pine.
Naturally, not all edible wild plants are given in this book. We limited ourselves to describing only those that are often found in the northwestern and northern regions of the USSR and can be used for medicinal purposes. Edible wild plants, information about the healing properties of which are not available in the popular literature, for example, tuberous gooseberry, broad-leaved cattail, common arrowhead, umbrella susak, common reed, as well as forest kupyr and common goatweed (the healing properties of both of these umbrella plants are known, however, when collected, they can be confused with poisonous hemlock and hemlock), we have not considered.

The use of wild plants for medicinal purposes

The collection of medicinal wild plants usually begins in early spring and continues until late autumn. As a rule, leaves and stems are harvested before flowering or during flowering, flowers - at the beginning of blooming, seeds - when ripe, roots and rhizomes - in the first year of the plant's life in autumn or in the second year in early spring, before awakening dormant buds. medicinal plants harvested in clear, dry weather, as the raw material dries for a long time, quickly becomes moldy and loses a large amount of nutrients. They are collected only in ecologically clean areas, at a distance of at least 300 m from highways, best of all in the forest or on the edge of the forest, on sunny slopes. When collecting medicinal herbs large specimens are preferred, and the best of them are left untouched so that seeding can occur. All parts of the plant are washed well, the rhizomes and roots are crushed and laid out in a thin layer on clean paper, large leaves are separated from the stems and spread in a single sheet. Harvested plants can be hung to dry by tying them in bunches. In both cases, dark, well-ventilated rooms are used for drying. You can also dry the plants in the oven at a temperature of 45-50 ° C. The components of the collection, including seeds, must be well mixed. Dried raw materials are stored in bags made of dense fabric or paper. Usually, maximum term its storage is two years.
Before use, dried plants are pounded in a mortar in such a way that the particle size of crushed grass and leaves is 2-3 mm, roots and rhizomes - 5-6 mm. The flowers are usually not crushed.
Only familiar plants should be used for medicinal purposes, while strictly observing the dosage and recommendations for the preparation of dosage forms.
Basic forms medicines used at home are decoctions, infusions and decoctions.
To prepare decoctions, raw materials are poured with cold or boiling water and, after the liquid boils over low heat (or better, in a water bath), they boil for a certain time. Then boiled water is added to the resulting broth, bringing the volume to the original, since concentrated broths are poorly absorbed by the body.
To prepare infusions, raw materials are poured with boiling water or cold water and infused. When the herb is poured with cold water, a longer period is required for infusion.
To prepare decoctions, the raw materials are poured with boiling water, brought to a boil, boiled in a water bath for a short time, and then insisted.
In the manufacture of dosage forms should not be used metal utensils. Water must be taken distilled or, in extreme cases, filtered with the help of "Spring". If you need a long hot infusion, it is convenient to do this in a thermos. When preparing decoctions, half the dose of the herb can be boiled in dry red wine, and the other half in water, and then combined.
A significant part of the diseases are chronic diseases that require continuous treatment. Since long-term use of pharmacological agents leads to allergic and nervous diseases, the occurrence of ulcers of the mucous membranes of the stomach and intestines, metabolic disorders and other "drug diseases", it is mildly non-toxic complex herbal preparations, mainly of the above forms, that are most suitable for maintenance therapy between courses of primary treatment. At the same time, the duration of taking a specific herbal medicinal product should not exceed 1.5 months, since the body gets used to it, and after this period it is necessary to switch to a herbal remedy that is adequate in its therapeutic effect. Re-use is allowed after six months.
Often, compositions of 2-4 plants are recommended for medicinal use. In this case, when selecting a mixture of two components, each of them is taken in a dose of 1/2 portion required to make a drug from one plant, when selecting a mixture of three components - 1/3, etc. The spectrum of action of mixtures is wider than the spectrum of action of drugs made from any one plant, and the period of getting used to them is longer. However, with too complex recipes, herbs can inactivate each other, losing their healing properties. On the second - fourth day of taking herbal medicines, an exacerbation of the disease may occur. In this case, it is necessary to reduce the dosage for several days, and then return to the previous one.
The control period of treatment is usually about three weeks, after which it becomes clear whether this herbal remedy is suitable for you or whether it should be replaced with a similar one.

The use of wild plants in cooking

The collection of wild plants for use in food begins in early spring, when the human body's need for vitamins is especially acute, and fresh vegetables are practically absent. Edible plants should be collected, if possible, before they begin to bloom, because later the tender young shoots and leaves coarsen, lose their nutritional value and are suitable only for drying and fermentation. The collection is carried out in good weather, in the afternoon, when the leaves of the plant dry out from the dew and replenish the nutrient reserves used up at night. Green shoots and leaves are carefully cut with a knife or scissors so as not to damage the root system.
Collect only those plants that you know well. Adhere to the rule that is mandatory when picking mushrooms: NOT SURE - DO NOT COLLECT! In adverse environmental conditions, plants become unsuitable for food, therefore, in landfills, in places where sewage accumulates, along roads, near the city and industrial enterprises they cannot be collected.
The collected green parts of plants are cleaned of litter and those on them. small insects And thoroughly washed from earth and dust. Green salads should be prepared on the day of collection, in extreme cases - after no more than two days of storage in a plastic bag on the bottom shelf of the refrigerator. Before cooking, the greens should be washed in cold water, changing it 2-3 times. It is necessary to grind greens quickly in order to reduce the contact time of cellular tissues with air, as a result of which vitamin C is destroyed. After chopping greens, vinegar or citric acid should be added to it - they contribute to the hydrolysis of fiber, swelling of protein components and protect vitamin C from destruction.
When preparing salads, chopped plants are flavored with seasonings. To 100 g of herbs, usually add 1 teaspoon of salt, 1-3 tablespoons of vinegar, 1 tablespoon of vegetable oil, 1-3 tablespoons of kefir or yogurt, 1 teaspoon of sugar, 1/4 teaspoon of mustard, ground black pepper - to taste. You should not season with pepper or mustard bitter plants (shepherd's purse, medicinal dandelion, field yaruka, etc.), as this will increase bitterness. Plants with a sweetish taste (white ash, Siberian hogweed, purple stonecrop, etc.) become tastier when hot spices are added. Salads can be prepared from one type of plant or by mixing several types. Good mixtures are obtained by combining fragrant herbs with odorless ones, tasteless ones with good taste, sour ones with slightly acidic ones, bitter ones with insipid ones.
Chopped greens with the addition of vinegar, salt and pepper can be used for sandwiches, serving them before breakfast, lunch or dinner.
Boiled greens of edible plants can be used to make borscht, green soups, botvinia, and the principle of combining different plants remains the same as for salad. The crushed leaves are immersed in a boiling broth just before the dish is ready, and the stems and leaf petioles - 5 minutes earlier. Ready-made flour and cereal soups are seasoned with fresh chopped herbs immediately before serving.
From overgrown plants that are unsuitable for fresh consumption, puree is made (the coarsened fresh parts of the plants are subjected to long-term cooking and then passed through a meat grinder) and used as a semi-finished product for making soups, cabbage soup, cereals, cutlets, etc. To make porridge, add a small amount of broth to the puree, bring to a boil, season with salt, oil and flour, put salt and flour in the preparation of cutlets, and then fried in a hot pan. The greens of fleshy plants (Siberian hogweed, large burdock, angelica officinalis) are good stewed.
Drying, pickling and pickling are used to harvest greens for the future, and for these purposes coarsened plants are often taken, unsuitable for fresh consumption. When drying herbs in an oven at a temperature of 80-110 ° C for 25-50 minutes, vitamin C is preserved by 70%, and bitterness is partially destroyed. As a result of the subsequent processing of dried herbs, that is, grinding it into powder, the properties of fiber change, it increases its digestibility by the small intestine by 2-3 times, as well as the prevention of fermentation processes and the formation of biogenic amines in the large intestine.
Herb powders, like fresh herbs, are used in the manufacture of mashed potatoes, sauces, soups, as well as muffins, cakes, cakes and puddings (the mass of the powder should be 25-40% of the mass of cereals and flour). In the form of powders, even greens containing a large amount of fiber are well absorbed by sick people. Powders should be stored in glass jars with ground stoppers.
Dishes from pickled (or salted) herbs are prepared in the same way as from fresh ones. Greens that are too spicy to taste are washed in water before use. Pickled greens are used without processing as a condiment.

HERBAL PLANTS

AIR MARGIN, or AIR ROOT
(Acorus calamus L.)
A perennial plant from the aroid family up to 120 cm high with a trihedral stem, long xiphoid leaves and a thick, horseradish-like rhizome. The inflorescence is a yellowish-green cob up to 8 cm long, slightly deviated from the stem. Blooms in early summer, does not form seeds. Reproduces vegetatively.
Grows along muddy shores, in a strip of shallow water, creeks and oxbows, often forming large thickets. The northern border of the range runs along 60 ° N. sh.
During the conquests of the Golden Horde, Tatar-Mongol horsemen used calamus to determine the quality of water, believing that where this plant takes root and grows well, it is drinkable.
For medicinal purposes and in cooking, mainly rhizomes are used, sometimes the lower white part of the leaves is eaten fresh. In Czechoslovakia, ground calamus is used as a seasoning instead of pepper.
Calamus rhizomes are harvested in autumn, when the water level in reservoirs decreases and they can be easily removed with a pitchfork or a shovel. The yield of fresh rhizomes from 1 m2 of the reservoir is 1.2 kg.
The rhizomes contain starch, gum, tannins, bitter glycoside acorin, essential oil, camphor, etc.
For medicinal purposes, mainly decoctions and infusions are used. They are useful in the treatment of kidney stones, regulate the activity of the gastrointestinal tract, improve vision (1) * ( Here and below, the numbers indicate the numbers of dosage forms of wild plants, information about the preparation of which, as well as the features of their administration, are given in the Appendix.). They have antimicrobial activity (2). Used to strengthen and grow hair (3). Along with decoctions and infusions, you can use tincture with 40% alcohol in a ratio of 1:5. Calamus tea stimulates appetite, reduces heartburn and improves gallbladder activity.
The use of calamus in cooking is similar to the use of rhubarb.

Culinary use**
(When selecting recipes, materials from the Department of Food Hygiene of the Perm Medical Institute were used. in-ta, manuals written during the days of the siege of Leningrad, tips for ancient cuisine and expeditionary notes of the author)
Calamus compote with apples. Boil apples (300 g fresh or 100 g dry) until tender in 1 liter of water, add calamus roots (2 tablespoons dry or 1 cup fresh), bring to a boil, let stand for 5-10 minutes. After that, put granulated sugar (6 tablespoons) and bring to a boil again. You can put the roots in a gauze bag, which should be removed when serving compote on the table.
Calamus jam. Pour dry calamus roots (1 cup) into boiling thin sugar syrup (3 l), cook for 5-10 minutes, then add 3 cups of apples (or plums, cherry plum, quince), cut into slices, and cook until tender.
Candied Calamus Roots. Place fresh roots (pieces 2-3 cm long, split into four parts) into thick sugar syrup, bring to a boil, cook for 5-10 minutes. Remove from syrup, lay out to dry on clean gauze or wooden cutting board. After the syrup on the roots dries and hardens, put them in glass jars. Serve with tea.

Siberian hogweed
(Heracleum sibiricum L.)
Large, up to 2 m high, biennial herbaceous plant from the umbrella family. The pubescent hollow stem looks like a finely ribbed tube, branched in the upper part. Basal thrice pinnate leaves are large (up to 90 cm long and up to 80 cm wide), on long (up to 100 cm) petioles. Multiple yellowish-green flowers with petals up to 1 cm bisexual, collected in large multi-beam inflorescences - umbrellas. Blooms in mid-summer. In the first year of life, it forms a powerful rosette of large leaves, and in the second year it gives a tall stem, bears fruit and dies.
Grows in sparse forests, forest clearings, shrubs, meadows. The northern border of the range reaches 70 ° N. sh.
Hogweed contains up to 10% sugar, up to 27% protein, up to 16% fiber, as well as vitamin C, carotene, tannins, essential oil, glutamine, coumarin compounds, etc.
It is recommended for digestive disorders, as an antispasmodic for diarrhea, dysentery, catarrh of the stomach and intestines, to increase appetite and for skin diseases (4). It can be used as a medicinal product in salads, borscht and other dishes as a sedative.
In Siberian folk medicine, the roots and seeds of hogweed are used as a choleretic agent, for kidney disease, various inflammatory and purulent processes, and gallstone disease. A decoction of the roots is recommended for epilepsy.
When fresh, petioles and young stems of the plant without skin are used for food, as well as leaves (the decoction prepared from them has a mushroom taste and is used for soups). When harvesting plants for the future, the leaf petioles are peeled and pickled, and in winter they are used as a side dish.

Culinary use
Salad of hogweed leaves. Chop the leaves (100 g) boiled for 3-5 minutes, mix with finely chopped green onions (50 g), put on slices of boiled potatoes (100 g), season with vegetable oil (10-15 g) and spices.
Salad of stalks and petioles of hogweed. Young leaves and petioles (200 g) peel, chop, add finely chopped green or onion(50 g) and grated horseradish (20 g), salt and mix. Season with spices, vinegar and sour cream (20 g).
Shchi green with hogweed leaves. In boiling water or broth (0.35 l), put finely chopped potatoes (100 g), after 15 minutes, browned onions (40 g), chopped hogweed leaves (100 g) and parsley (30 g) and cook for another 10 minutes. Add salt, pepper, bay leaf (to taste) and margarine (20 g). When serving, season with egg (1/2 piece) and sour cream (20 g).
Hogweed soup. Boil potatoes (50 g) and carrots (10 g) in water or broth (2 cups), add chopped hogweed leaves (100 g) and sorrel (25 g), boil for 2-5 minutes, then season with fried onions, fats and spices.
soup dressing. Pass the leaves of young plants through a meat grinder, pickle (200 g of salt per 1 kg of mass) and place in glass jars. Use to add to soups, cabbage soup and side dishes for meat, fish and vegetable dishes.
Hogweed and celery powder. Mix three parts powder from dried hogweed leaves with one part powder from celery leaves. Use to season soups and prepare complex sauces.
Roasted hogweed stalks. Peel the stems (200 g), cut them into 2-3 cm pieces, boil in salted water (0.4 l), drain in a colander, sprinkle with breadcrumbs (20 g) and fry on margarine (20 g).
Candied hogweed stalks. Peel the stems (1 kg) from the skin, cut into 1-3 cm pieces and cook for 10 minutes in thick sugar syrup (2 cups of sand in 2 cups of water). Remove from syrup and dry at room temperature. Serve with tea.

Highlander bird, or knotweed
(Polygonum aviculare L.)
An annual plant from the buckwheat family, 10-50 cm high, with ascending branched stems and small, 1-4 cm long, elliptical leaves. Stem nodes are covered with light membranous funnels. The flowers are small, collected 2-5 in the axils of the leaves. Blooms all summer. During the growing season, one plant produces up to 5 thousand seeds.
Grows in meadows, shrubs, forest glades, swamps, shallows and sands, along roads, in vegetable gardens, especially well in irrigated areas. It infests field and vegetable crops. The northern border of the range goes far beyond the Arctic Circle.
Fresh knotweed grass contains a large amount of protein (4.4%), nitrogen-free extractives (11%), fiber (5.3%). In addition, it contains a significant amount of carotene, vitamin K, flavonoids, glycosides and trace elements. In terms of vitamin C content, it surpasses kohlrabi. It is not surprising that this plant has found wide application in therapy.
It has a tonic effect, is used to treat kidney stones, as a diuretic, regulates the activity of the gastrointestinal tract, improves blood clotting, is useful for uterine atony (5) and for strengthening hair (externally). It is taken for hypertension, as an anthelmintic and sedative (6).
Young stems and leaves of knotweed are used to make salads and soups, and the leaves are also dried for the winter.

Culinary use
knotweed salad. Washed and chopped young leaves (50 g) and green onions (50 g) mix with chopped boiled egg(1 piece). Salt to taste, sprinkle with dill and season with sour cream (20 g).
knotweed soup. Sliced ​​potatoes (100 g) boil in water or broth (0.35 l) for 15-20 minutes, add chopped knotweed (100 g), browned onions (50 g), carrots (10 g), fats (5 g) and salt (to taste).
Knotweed caviar. Cook washed greens (100 g) and carrots (10 g) until half cooked, then pass through a meat grinder, add browned onions (10 g) and simmer until tender. After cooling, sprinkle with dill (5 g) and season with vegetable oil (5 g), vinegar (5 g) and mustard (1 g).
Knotweed and nettle puree. Washed leaves of knotweed and nettle, taken in equal amounts, grind in a meat grinder and salt to taste. Use for dressing soups (2 tablespoons per serving), as a seasoning for second meat and fish dishes, as well as in salads (1-2 tablespoons per serving).
Knotweed and garlic puree. Knotweed greens (200 g) and garlic (50 g) chop in a meat grinder, salt (to taste) and mix. Add pepper and season with vinegar.

Angelica officinalis, or angelica
(Angelica officinalis L.)
Biennial large, up to 3 m high, pleasantly smelling plant from the umbrella family with a hollow stem and a thick radish-like rhizome containing milky juice.
At first glance, it can be confused with Siberian hogweed, but, unlike hogweed, angelica has a smooth, reddish bottom, and a slightly purple stem and large spherical inflorescences on top. Blooms in summer. In the first year of life, it forms a powerful rosette of large leaves, and in the second year it gives a tall stem, bears fruit and dies.
It grows along the banks of rivers, in damp logs, along the edges of moist forests, sometimes in swampy areas.
The companion of angelica officinalis is the forest angelica, which is very similar to it. The stem of this plant reaches a height of 2 m and does not have a reddish, like that of Angelica officinalis, but a bluish bloom, the inflorescences are not with a yellowish-green, but a white-pink tint, the leaf petioles in the cut are not round, but trihedral. In addition, angelica root has a slight unpleasant odor.
Angelica officinalis leaves in the budding phase are distinguished by a high content of protein, fat and fiber. Essential oil, organic acids, tannic, aromatic and many other biologically active substances were found in this plant, and there are much more of them in the roots. Angelica forest contains less aromatic substances, and more protein.
For therapeutic purposes, angelica officinalis rhizomes and roots are used, which are harvested in the fall and the first year of plant development (use in combination with angelica forest is allowed).
Angelica roots have an analgesic and antispasmodic effect, are prescribed for flatulence and to tone the stomach in case of indigestion and hyperacidity, are used as an expectorant in diseases of the respiratory organs and a means to stimulate bile secretion, act as a diuretic (7). Recommended for baths in hysteria, mild nervous excitement. Used in the form of an alcohol tincture (1:10) for rubbing with rheumatism.
In cooking, Angelica officinalis is mainly used as a spice. More juicy angelica forest can also be used for salads and soups.

Culinary use
Apple jam with angelica officinalis. Washed and chopped angelica roots (300 g) boil in 70% sugar syrup (3 l) for 30 minutes. After that, add small, the size of a chicken yolk, apples (3 kg) along with the stalks and cook until tender.
Tea with angelica officinalis. Grind the washed angelica roots, dry at room temperature. Use for brewing tea mixed with other herbs (fireweed, St. John's wort, etc.) in equal parts.
Angelica Root Powder. Dry the washed roots first at room temperature, and then in the oven, grind into powder and sift. Add to dough, sauces, sprinkle on meat when frying.
Angelica salad. Young shoots of angelica forest, peeled (60 g), apples (40 g) and celery roots (40 g) cut into thin strips, mix and season with mayonnaise (20 g), vinegar, pepper and salt (to taste). Sprinkle dill on top.
Borscht from angelica forest. In boiling meat broth or water (0.4 l), put chopped cabbage (50 g) and cook until half cooked, then add stewed beets (60 g), chopped chips, young shoots of angelica (100 g), sautéed carrots (40 g), onions (40 g), parsley (10 g) and tomato puree (30 g), until bring to a boil and cook for 15 minutes. Season with fat (10 g), salt (to taste), granulated sugar (5 g) and bring to a boil again. When serving, add sour cream (90 g).
Fried angelica flower buds. Boil unblown flower buds (100 g) in salted water, roll each of them in breadcrumbs and fry in oil. Serve as an independent dish and side dish for meat.
Candied angelica. Unblown flower buds and young shoots, freed from the skin, dip into hot thick (70-80%) sugar syrup. Cook for 10-20 minutes. After removing from the syrup, dry at room temperature.
Angelica forest in milk. Young shoots (200 g) to clear from. skins, cut into 2-3 cm pieces and boil in milk (0.2 l) for 10-15 minutes. Serve hot.

HARE OXIL
(Oxalis acetosella L.)
Herbaceous perennial from the oxalis family up to 10 cm high with thin stems and a creeping rhizome. leaves with long cuttings, tripartite, like a clover. At night, in rainy weather and in the heat, they fold and fall down, and straighten out early in the morning. Flowers solitary, white with pink veins, the size of a leaf.
Grows in the shade of trees in spruce-fir and mixed forests, along the banks of forest streams, sometimes forms a continuous carpet. The northern border of the range reaches 64 ° N. sh.
Oxalis leaves contain a large amount of oxalic acid, oxalates, rutin and vitamin C. The mass of one plant is approximately 0.3 g.
When grazing livestock in places where oxalis grows abundantly, poisoning of animals is observed. Their milk curdles easily, and the butter from such milk does not churn well.
Oxygen is recommended for diseases of the liver and kidneys, indigestion (normalizes the acidity of gastric juice), jaundice, scurvy, and also for the removal of worms. Oxygen juice is taken for atherosclerosis and precancerous condition of the stomach. For medicinal purposes, flowers and leaves of fresh plants are used.
Tea and drinks are prepared from the herb, leaves are used in salads and soups, like sorrel. This plant can be harvested throughout the summer and even in winter from under the snow, under which it retains its beneficial features and color. Long-term use of sour because of the presence of oxalates in it is not recommended.

Culinary use
Refreshing sour drink. Grind the greens (200 g), pour it with cold boiled water (1 l) and leave for 2 hours.
Shchi green with sour. Put chopped potatoes (150 g) into boiling water, after 15 minutes add browned onions (100 g), then sour greens (100 g) and cook for another 15 minutes. 5-10 minutes before readiness, put wheat flour (20 g), butter (20 g), salt, pepper and bay leaf (to taste). Pouring into plates, add boiled egg slices (1/2 pieces) and sour cream (20 g).
Acid puree. Pass the greens through a meat grinder, add salt, pepper and mix. Use as a garnish, as well as dressing soups and salads.
Sour paste. Grind greens (50 g) in a meat grinder, add butter (100 g), table mustard (10 g) and salt (to taste), mix everything. Use for sandwiches.

Fireweed, or IVAN-TEA (KOPORSKY TEA)
(Chamaenerion angustifolium L.)
A perennial herbaceous plant from the fireweed family with a high (up to 1.5 m) erect stem and alternate lanceolate leaves ending in a raceme of large pink-lilac bisexual four-petalled flowers. Blooms in the second half of summer. The fruit is a box with a large number of tiny seeds in soft white pubescence, thanks to which they easily move through the air. Fireweed does not bloom under the forest canopy.
Grows in light, dry places, along the edges of forests, on burned areas and forest clearings, where it forms continuous thickets over a large area.
Fireweed contains 18.8% protein, 5.9% fat, 50.4% nitrogen-free extractives, 16.6% fiber, as well as a large amount of vitamin C, iron, manganese, copper and other trace elements.
The beneficial effects of fireweed on the human body with headaches and insomnia have been known for a long time. In the old days, it was popular under the names "Ivan-chai" and "Koporsky tea" and was used for brewing instead of tea.
Stimulates blood formation and increases protective functions organism. In modern herbal medicine, it is used for anemia, anemia, as a regulator of the activity of the gastrointestinal tract, as an additional therapy for malignant tumors, and as a sedative (8). It is used as an astringent antimicrobial and anti-inflammatory agent for eye diseases (9), as well as for various diseases and lesions of the skin and mucous membranes, including the oral cavity (10).
Young shoots and leaves of fireweed are used for salads, mashed potatoes and cabbage soup, and dried tops with young leaves are used instead of tea.

Culinary use
Salad with fireweed. Dip young shoots and leaves (50-100 g) in boiling water for 1-2 minutes, put in a colander to drain the water, and chop. Mix with chopped green onions (50 g) and grated horseradish (2 tablespoons), add lemon juice (1/4 lemon) and season with sour cream (20 g). Salt and pepper - to taste.
Shchi green with fireweed. Immerse young shoots and leaves (100 g), as well as nettle leaves (100 g) for 1-2 minutes in boiling water, put on a sieve to make water glass, chop and stew with margarine (20 g). In boiling broth or water (0.5-0.7 l), put chopped potatoes (200 g), carrots (10 g), and then greens and cook until tender. 10 minutes before the end of cooking, add salt and spices. When serving, put egg slices and sour cream (20 g) in plates.
Soup dressing with fireweed. Wash the fresh greens of fireweed, sorrel and lungwort well, chop finely, rub with salt (5-10% of the total mass of greens) and place in a glass jar. Keep refrigerated.

Clover Meadow
(Trifolium pratense L.)
Perennial from the legume family with ascending branched stems. Hairy, like the stem, the leaves consist of three elliptical, finely toothed leaflets. The flowers are pink or red-lilac, small, collected in pairs, less often - single spherical inflorescences. Each bush has 3 to 8 stems. Blooms all summer.
It is distributed everywhere, reaching in the north up to 69 ° N. sh. Grows in floodplain and upland meadows, among shrubs and forest clearings.
In the flowering phase, it contains 12.3-22% protein, 1.4-3.9% fat, 19.5-31.2% fiber, 43.4-46.3% nitrogen-free extractives, a large amount of carotene, vitamin C, as well as glycosides, alkaloids, tannins, essential oil, etc.
In crops of red clover, or, as it is called otherwise, red clover, creeping clover is found ( white clover, or porridge), which is characterized by a creeping stem and white inflorescences, as well as hybrid clover with pink, but smaller than meadow clover, inflorescences. Unlike the latter, the leaves of creeping clover and hybrid clover are smooth and contain somewhat less biologically active substances.
Medicinally, red clover is used as a diuretic, for uterine atony, as a sedative, in the treatment of eye diseases, and to increase blood clotting (11). It is effective as an additional agent in the treatment of malignant neoplasms, as an antitoxic drug, is used to enhance lactation, and has a wound healing effect (12).
In cooking, flowering clover heads are used for brewing tea, soups and seasonings, while young leaves are used for salads and soups. Clover greens are very tender, boil quickly, and if you add sorrel to it, you can cook delicious nutritious soups.

Culinary use
Mixed tea with clover. Dry at room temperature in the shade of clover heads (2 parts), St. John's wort (1 part) and black currant leaves (1 part). Mix and use for brewing.
Clover drink. Clover heads (200 g) put in boiling water (1 l) and boil for 20 minutes. After cooling the broth, strain it, add granulated sugar (500 g) and stir. Serve chilled.
Shchi with clover. Add chopped clover (100 g) and sorrel (100 g), browned onions (40 g), fat (20 g) and spices to potatoes (100 g) boiled until half cooked in boiling water or meat broth (0.5-0.7 l). When serving, put finely chopped boiled eggs (1/2 pieces) in plates and season with sour cream (20 g).
Roast Pork with Clover. Boil until half cooked, and then fry meat pork (200 g). Stew in a small amount of water, adding fat (20 g), clover leaves (400 g), put salt and pepper (to taste) and season with hot sauce. Serve as an accompaniment to grilled meats.
Clover leaf powder. Dry the leaves first in the air in the shade, and then in the oven, grind into powder and sift through a sieve. Use to season soups (1 tablespoon per serving), sauces and other condiments.
Vegetable cutlets. Chop and stew cabbage leaves (100 g) until softened. Shredded clover and quinoa leaves (100 g each) stew separately, as they soften much faster. Prepare white sauce from flour (5-10 g), milk (50 g), butter (10 g) and eggs (1 piece). Mix stewed cabbage and greens with sauce, add salt (3-4 g), form cutlets from the resulting mass, roll in breadcrumbs (10-15 g) and fry in a hot frying pan.
Clover Leaf Powder Cake. Grind the yolks (1 egg) with sugar (15-30 g) and butter (15-30 g), add wheat flour (45-60 g), clover leaf powder (45 g) and raisins (15-20 g), mix with whipped protein (1 egg). Put the resulting mass into molds and bake.

NETTLE
(Urtica dioica L.)
A perennial from the nettle family with a long creeping rhizome, from which erect tetrahedral stems up to 170 cm high grow. Leaves on petioles are opposite, lanceolate, with a serrated edge. The flowers are small, unisexual, collected in axillary branched inflorescences (pistil form drooping catkins, and staminate form erect ears). The whole plant is covered with hard burning hairs.
It grows in wastelands, near housing, in damp shady places on soils rich in organic matter.
Stinging nettle is very similar to stinging nettle. Unlike the first, it is annual plant, its stem is shorter (up to 70 cm), the leaves are more rounded, staminate and pistillate flowers are collected in one inflorescence. According to the content of biologically active substances, the leaves of stinging nettle and stinging nettle are similar, therefore, for medicinal use and cooking, they can be collected together.
Almost all vitamins, many microelements, organic acids, as well as phytoncides and tannins were found in nettle leaves, fatty oil in seeds. Vitamin C in this plant is 2.5 times more than in lemons.
In the spring, when nettles are tender enough, young shoots with leaves are used for salads. Tops of shoots with leaves until late autumn are suitable for making cabbage soup and mashed potatoes.
In medical practice, nettle is prescribed as a multivitamin and antitoxic plant, for diabetes, nephrolithiasis, paresis, paralysis, arthritis, bleeding (13); it is used as an antimicrobial agent (externally); used for anemia, anemia, uterine atony (14); to strengthen and grow hair, as well as for various skin lesions (15). It is recommended for the purpose of preventing overwork, to increase efficiency.
Nettle leaves are used in various teas, and young shoots with leaves are used in salads, soups and purees.

Culinary use
Nettle salad with nuts. Washed nettle leaves (200 g) are placed in boiling water for 5 minutes, then put in a colander and chopped. Crushed walnut kernels (25 g) dilute in a nettle broth, add vinegar, mix and fill the nettle with the resulting mixture. Sprinkle with finely chopped parsley and onion.
Nettle salad with egg. Boil washed nettle leaves (150 g) in water for 5 minutes, put in a colander, chop, season with salt, vinegar, decorate with egg slices (1 piece), pour sour cream (20 g).
Shchi green with nettle. Boil young nettles (150 g) in water for 3 minutes, drain in a colander, pass through a meat grinder and simmer with fat (10 g) for 10-15 minutes. Sauté finely chopped carrots (5 g), parsley (5 g) and onions (20 g) in fat. In a boiling broth or water (0.6-0.7 l), put nettles, browned vegetables and cook for 20-25 minutes. 10 minutes before readiness, add sorrel (50 g), green onion (15 g), bay leaf, pepper and salt (to taste). When serving, season with sour cream (15 g).
Nettle and potato soup. Put young nettles (250 g) for 2 minutes in boiling water (0.7 l), put in a colander, finely destroy and simmer with fat (20 g) for 10 minutes. Grind and sauté carrots (10 g) and onions (80 g). In a boiling broth, dip the sliced ​​\u200b\u200bpotatoes (200 g); after the broth boils again, add nettles, carrots and onions. 5-10 minutes before readiness, put sorrel greens (120 g). When serving, put boiled egg slices (1 piece) and sour cream (20 g) in a plate.
Nettle pudding. Grind greens of young nettle (100 g), spinach (200 g) and quinoa (50 g) and stew with milk or sour cream (30-40 g) until soft. Add egg powder (5-8 g), breadcrumbs (25 g), granulated sugar (3-5 g) and salt (2 g) to the finished greens, mix everything thoroughly, put the mass in a saucepan greased with breadcrumbs and sprinkled with breadcrumbs and bake in the oven for 30-40 minutes.
Nettle balls. Put nettle (100 g) in boiling water for 2-3 minutes, put in a colander, chop, mix with thick wheat porridge (200 g), add fat (20 g) and salt (to taste), form meatballs from the resulting mass and fry them.
Nettle omelette. Boil nettles (500 g) in salted water, put in a colander and chop. Add finely chopped dill or parsley (4 sprigs) to fried on ghee (3 tablespoons) (3 tablespoons), add finely chopped dill or parsley (4 sprigs), mix with nettle and simmer until soft, then pour over beaten eggs (2 pieces) and keep on fire until cooked.
Salted nettle. Wash young leaves and shoots of nettle, chop, put in glass jars, sprinkling layers of greens with salt (50 g per 1 kg of greens).
nettle powder. Dry the leaves and stems (remove coarse stems) in the shade in a ventilated area. Grind, sift through a sieve. Use for cooking soups, sauces, omelettes, cereals, fritters.
nettle juice. Pass young nettle (1 kg) through a meat grinder, add cold boiled water (0.5 l), mix, squeeze the juice through gauze. Pass the remaining pomace again through a meat grinder, dilute with water (0.5 l), squeeze out the juice and combine it with the first portion. Pour the juice into half-liter jars, pasteurize at a temperature of 65-70 ° C for 15 minutes, close with boiled polyethylene lids. Store in a cool place. Use for condiments and drinks. Nettle juice is good to combine with birch or carrot juice and honey, you can add lemon juice, vermouth or port wine to it.
Trio cocktail. Combine nettle juice (200 g), horseradish juice (200 g) and onion juice (15 g), add food ice (2 cubes) and salt (to taste).
Stuffing for pies. Pour boiling water over young nettles (1 kg) for 5 minutes, drain in a colander, chop, mix with boiled rice or sago (100 g) and chopped boiled eggs (5 pieces). Salt - to taste.

BLEEDER MEDICINAL
(Sanguisorba officinalis L.)
A perennial plant from the Rosaceae family with a straight stem, slightly branched in the upper part, 50-70 cm high and a thick, highly developed rhizome. The leaves are pinnate, 10-15 cm long, with numerous oblong serrate leaflets. The flowers are small, dark red, bisexual, collected in a dense inflorescence - an oblong head up to 2 cm long. It blooms all summer.
It grows in sparse forests, along the banks of rivers and lakes, in water meadows, among shrubs. In some places it forms continuous thickets. It is abundant even in the lichen-mossy tundra, up to 71 ° N. sh.
The rhizomes contain starch, tannins, saponins, essential oil. Vitamin C and carotene are found in the leaves.
In medicine, roots and rhizomes are used. Burnet preparations have a hemostatic effect, are used for heavy menstruation, gastric and pulmonary bleeding, diarrhea, dysentery and intestinal catarrhs ​​with bloody stools, as well as inflammation of the veins of the lower extremities (16).
Young burnet leaves (fresh and dry) are used in salads and for brewing tea. Fresh leaves smell and taste like cucumbers.

Culinary use
Burnet and potato salad. Cut boiled potatoes into slices (50 g). Soak young burnet leaves (40 g) in boiling water for 1 minute, then put in a colander and chop together with green onions (20 g). Combine with potatoes, salt, season with sour cream (20 g) and garnish with herbs.
Burnet and St. John's wort tea. Stir equal parts of dried herb burnet and St. John's wort. Store in a closed container. Brew like regular tea.
Burnet and mint drink. Pour dry flower heads of burnet (60 g) with boiling water (2 l), cool and strain through a sieve. Separately, brew mint (10 g) in 1 liter of boiling water, strain it after 5-10 minutes. Mix both solutions and add granulated sugar (150 g). Serve cold or hot.

Potentilla goose, or goose foot
(Potentilla anserina L.)
A perennial from the Rosaceae family with a thick rhizome and creeping reddish shoots rooting at the nodes. The leaves are basal, not separately paripinnate, green above, whitish down below. Flowers solitary, with five yellow petals, 1-2 cm in diameter, on long pedicels, have a delicate aroma. Blooms all summer.
This grass is very fond of pinching geese. It grows in wet meadows, forest clearings, along the banks of rivers, lakes and ponds, on pastures, near housing. Intensive grazing contributes to the establishment of creeping shoots of this plant and its spread. The northern border of the range reaches 64 ° N. sh.
Potentilla goose contains a large amount of tannins, vitamin C, starch, flavonoids, organic and fatty acids, an unknown antispasmodic substance and other biologically active compounds.
According to research data, the chemical composition of goose cinquefoil is similar to erect cinquefoil, or galangal. Unlike cinquefoil goose, erect cinquefoil has a vertical stem with sessile petioleless five-lobed leaves and flowers with four petals.
In therapy, goose cinquefoil herb, collected in the flowering phase, and roots harvested in autumn are used. The use of cinquefoil is indicated for catarrhs ​​of the stomach and intestines, stomach ulcers, diarrhea, dysentery, jaundice, liver diseases, gout and rheumatism (17). In addition, it is used for compresses for wounds, contusions, hemorrhoids, weeping eczema, cracking of the skin, bruises with bruises, and for douching with leucorrhoea (18).
The young leaves are used as food for salads and soups, the leaves and roots are used for mashed potatoes and as a condiment for various dishes.

Culinary use
Potentilla and sorrel salad. Rinse young leaves of Potentilla (150 g), Sorrel (50 g) and green onions (25 g), chop, salt, add vinegar, mix, season with sour cream (20 g) and sprinkle with dill.
Shchi green from cinquefoil. Cook in the same way as cabbage soup from nettle.
Fried Potentilla Roots. Washed roots (200 g) boil in salted water for 20 minutes, then fry in fat (120 g) for 20 minutes along with potatoes (500 g), add browned onions (200 g), salt and sprinkle with dill.
Potentilla puree. Rinse leaves and roots (you can use only leaves), grind in a meat grinder, add salt, vinegar, pepper and mix. Store in a closed glass container. Use as seasonings for meat, fish and cereal dishes, as well as for seasoning soups and cabbage soup.

QUINOA (Atriplex L.) And PIGWEED (Chenopodium L.)
Annual herbs from the haze family, very similar to each other. The leaves of both these plants with well-developed whole and dissected plates, as a rule, are alternate (the lower ones are opposite).
The quinoa is distinguished from the mari by the structure of the flowers: in the quinoa they are unisexual (male with five stamens, female with two bracts covering the pistil), in mari they are bisexual (both stamens and pistil are located in one flower), and the bract is absent.
Quinoa prefers cultivated areas, vegetable gardens and orchards, it can often be seen in wastelands. Mary is also found in inhabited places, it is common even beyond the Arctic Circle.
Quinoa and mari leaves contain a large amount of vitamin C, vitamin E, carotene, essential oils and saponins.
Medicinal plants are sprawling quinoa and white gauze. When fresh, they are used as a sedative (in salads and soups). The grass of these plants is used for rubbing with radiculitis (19), and the ash of the stems is used to remove warts, the infusion and juice of fresh grass are prescribed for rinsing with inflammatory diseases of the oral cavity (20).
In cooking, spear-leaved quinoa, deflected quinoa, coastal quinoa, sprawling quinoa, and garden quinoa (it is cultivated as a salad plant) are used. The edible types of mari are white, urban, green, red, many-leaved and many-seeded.
Young leaves, shoots and inflorescences of both plants are eaten, which are used fresh, pickled, pickled and dried. Salads are prepared from fresh leaves, in addition, they are boiled and mashed. A special delicacy is the sweet-tasting flower balls of the multi-leaved mari. In the last century, white mari seeds were tried to be used as cereals, but it turned out that eating them causes pain in the stomach and adversely affects the nervous system.

Culinary use
Salad of quinoa or mari and onion. Rinse young leaves (200 g), boil, dry slightly, chop, salt and mix with finely chopped green onions (5 g). Season with vegetable oil (5 g) and hot sauce (1 tablespoon).
Salad of quinoa and beets. Lay washed and chopped young leaves (100 g) on ​​slices of boiled beets (150 g), salt and season with vinegar and sour cream (20 g).
Cold quinoa or mari soup. Wash young leaves (100 g) and sorrel (30 g), chop, boil in salted water (0.4 l) until tender and cool. Before serving, add finely chopped green onions (20 g), fresh cucumbers (40 g), dill (5 g) and season with sour cream (20 g).
Schi from quinoa or mari. Wash young leaves (400 g) with cold water. Dip in boiling water, boil until soft, put in a colander, squeeze, rub on a sieve, add flour (1 tablespoon) and oil (/g tablespoon) and, salt to taste, fry the resulting mass, then dilute it with hot water or broth (0.7 l).
Quinoa puree. Sort out young leaves (400 g), wash, squeeze, dip in boiling water. Once they are soft, drain hot water and pour over cold, then squeeze, finely chop and rub on a sieve. Put butter (1/2 tablespoon), flour (1/2 tablespoon), add milk (1 cup) and boil several times. To improve the taste, you can add stewed vegetables.
Dried quinoa or mar. Dry the collected young plants by laying them out or hanging them in bunches on outdoors(in the wind or in the sun). Store in glass jars or wooden boxes lined with paper. Before use, scald with boiling water.
Salted quinoa or mar. Remove dirty and old leaves, wash and dry. Putting in an enameled container, sprinkle with salt (1 glass of salt on a bucket of greens), cover with a wooden circle with a load. After the mass settles, add fresh leaves. Rinse and chop before use. Use for seasoning soups.
Marinated quinoa or mar. Peel, wash, squeeze out water, finely chop, put in a saucepan, salt and boil until thickened. After cooling, put in a jar or enameled container and pour a strong solution of salt and vinegar.

BURDOCK
(Arctium lappa L.).
A biennial herbaceous plant from the Compositae family with unusually large lower leaves on long fleshy petioles and spherical flower baskets. The wrapping of the flower basket consists of hard hooked leaves, thanks to which the seed becomes tenacious and seeds are dispersed.
In the first year of life of burdock, only basal leaves develop, in the second, branched stems 60-150 cm high appear, the plant blooms and dies off after fruit ripening.
It grows in yards, wastelands, gardens, among shrubs, along ravines, preferring fertile soils. Felt burdock is also found in the same places. It can be distinguished from large burdock by the wrappings of flower baskets: in large burdock they are naked and green, in felt burdock they are fluffy and silvery.
Dried burdock roots contain up to 69% carbohydrates (including about 45% inulin polysaccharide, useful in the treatment of diabetes), up to 12% protein, about 7% fiber, up to 0.8% fat-like substances, organic acids and tannins. A large amount of ascorbic acid, essential oils, mucus, and tannins were found in the leaves. The seeds contain up to 17% fatty oil, which, due to its bitter taste, is used only in the perfume industry.
Burdock preparations are recommended for the treatment of diabetes mellitus and urolithiasis, are used as a diuretic, wound healing and antitoxic agent, they contribute to the regulation of the activity of the gastrointestinal tract and stimulate tissue regeneration (21). Burdock has been used in the treatment of arthritis (22) and its juice has been used to treat warts. A decoction of burdock is prescribed for rinsing in inflammatory diseases of the oral cavity (23). With severe physical work and overwork is very useful burdock diet. A decoction of burdock roots (it is prepared by brewing 3 tablespoons of medicinal raw materials with 1 glass of water, and drinking 1/2 cup 2-3 times a day) helps stimulate metabolism, in addition, it has an anti-inflammatory effect and is prescribed for arthritis, arthrosis, articular rheumatism and gout. Root extract in olive oil (burdock oil) is used as a hair strengthening agent.
Japan and countries Western Europe burdock is cultivated vegetable plant. Young leaves and stems of burdock are suitable for salads. The roots are used for soups instead of potatoes, boiled, fried, marinated and baked. Flour from the dried roots mixed with cereals or grain flour is used to make cakes.
The roots are dug up in the fall in the first year of the plant's life or in the spring of the second year when the leaves appear. When cleaned and dried, they can be stored for a long time; they should be soaked before use. Dried roots are also suitable for pickling.

Culinary Application
Burdock leaf salad. Washed leaves (50 g) are dipped in boiling water for 1-2 minutes, dried slightly and chopped. Mix with finely chopped green onions (50 g), salt, add grated horseradish (30 g) and season with sour cream (20 g).
Burdock soup. Boil peeled and cut into small pieces potatoes (200 g) and washed rice (40 g) in salted water or broth (0.7 l). 10-15 minutes before readiness, add chopped burdock leaves (30 g) and browned onions (80 g). Salt and pepper - to taste.
Burdock puree. Grind burdock leaves (1 kg) in a meat grinder, add salt (100 g), pepper (to taste), dill (25 g), sorrel (100 g), mix everything and put in a three-liter jar. Keep refrigerated. Use for cooking soups, salads and as seasonings for meat and fish dishes.
Roasted Burdock Roots. Boil the washed and cut into small pieces roots (500 g) in salted water, then put on a heated frying pan and fry in oil (50 g).
Burdock in Korean. Soak cut green (not red!) sprouts no more than 30 cm high with leaves that have not yet blossomed (500 g) overnight in cold water to remove a specific smell, boil for 20 minutes in salted water, drain in a colander, remove the skin from the stems, cut into pieces 5-6 cm and put in boiling vegetable oil (300 g) until compressed. Salt and pepper the pieces taken out of the oil, add soy sauce (or pomegranate extract), sprinkle with roasted and crushed sesame, pumpkin or sunflower seeds, add crushed garlic (2 cloves) and chopped onion (1/4 large onion) and simmer until tender.
salted burdock. Soaked in cold water, put green sprouts no longer than 30 cm into an enamel bowl, sprinkling with salt (layers of burdock about 5 cm thick are interspersed with layers of salt 1 cm thick). Put a wooden lid with a weight on top. When used, soak and cook according to the previous recipe.
Jam from burdock
a) carefully pour vinegar essence (50 g) into water (1 l), bring to a boil. Dip the burdock roots (1 kg) crushed in a meat grinder into a boiling liquid and cook them until soft, then rub through a sieve, add granulated sugar (1 kg) and cook until tender;
b) chop burdock roots (400 g) and sorrel leaves (200 g), boil them until soft in a small amount of water, rub on a sieve, add granulated sugar (1 kg) and cook until tender.
Burdock Root Coffee. Grind the peeled and washed roots, dry first in air, then in the oven (until brown) and grind in a coffee grinder. Brew, based on the calculation of 1-2 teaspoons per 1 cup of boiling water.

Medunitsa officinalis
(Pulmonaria officinalis L.)
Blooming in early spring simultaneously with snowdrops, a herbaceous perennial from the borage family. Stem up to 30 cm, slightly ribbed, somewhat bent. The leaves are alternate, oblong-elliptical, pointed. Flowers in inflorescences are heterostyly (stamens are shorter than the stigma of the pistil, which prevents self-pollination of the plant), drooping, on short pedicels, pink before pollination, purple or blue after pollination. The whole plant is covered with hard glandular hairs.
Grows on forest edges, glades and meadows, among the bushes. Easily cultivated in gardens and orchards.
Lungwort contains a complex of microelements that promote hematopoiesis (manganese, iron, copper), ascorbic acid, rutin, carotene, salicylic acid, tannins and mucus. Interestingly, ascorbic acid is preserved in this plant even after drying, boiling, salting and pickling.
Even in the Middle Ages, this herb was used in the treatment of coughs and even consumption. In modern herbal medicine, lungwort is used as an early spring multivitamin plant in salads, soups, and infusions. It is especially useful for anemia, anemia, radiation injuries, and has a diuretic property (24). It is used as a wound healing and stimulating tissue regeneration agent, capable of increasing blood clotting (25). Activates sexual function. Used in adjunctive and supportive therapy in the treatment of malignant neoplasms (26). It is effective in various diseases of the skin and mucous membranes, helps to strengthen and grow hair (27).

Culinary use
Lungwort and onion salad. Thoroughly washed lungwort greens (300 g) and green onions (100 g) chop, salt and mix. Put boiled egg slices (1 piece) on top and season with sour cream (4 g).
Lungwort salad with spicy tomato sauce. Grind lungwort greens (150 g), add finely chopped onions (40 g) and boiled potatoes (75 g), salt and mix. Top with tomato sauce (30 g).
Meat soup with lungwort. Boil meat (150 g) and potatoes (100 g) until tender in water or broth (500 g). Add chopped lungwort greens (150 g) and browned onions (40 g), bring to a boil, put fat (5 g), salt and pepper (to taste).
Broth with meatballs from lungwort and meat. Chopped onions (80 g) and parsley (80 g) put in a boiling broth (0.7 l) and cook until tender, then lower the meatballs from minced meat (200 g) and chopped lungwort greens (100 g) and cook for another 15 minutes.
Pies with lungwort and egg. Grind lungwort greens (200 g), onions (100 g) and two boiled eggs, add boiled sago (80 g), fat (40 g), salt and pepper (to taste), mix everything. Use the minced meat as a filling for sour dough pies.
pickled lungwort. Put the chopped lungwort greens in a glass jar, pour over the marinade, close the lid and store in the refrigerator. To prepare the marinade for 1 kg of greens, take 1 cup of vinegar, 3 cups of water, 50 g of granulated sugar, 50 g of salt, 3 bay leaves, 10 black peppercorns (boil for 10 minutes).
salty lungwort. Shredded greens put in a glass jar and pour 10% salt solution. Keep refrigerated.

MOKRICHNIK, or STAR MEDIUM
(Stellaria media L.).
An annual herbaceous plant from the clove family with thin, recumbent, knotty, easily rooting, pubescent stems and small, opposite, ovate-pointed leaves. The flowers are small, on long pedicels, shaped like a multifaceted star. The green calyx consists of 5 oblong leaves with a white corolla and 5 bifid petals. Blooms all summer. New plants grow from seeds and rooted shoots.
It grows near housing, in vegetable gardens, weedy places, forest edges, along river banks, ditches and ravines.
This plant got its name because it is always wet, as it absorbs water not only by the roots, but also by the stem. The unopened corollas of flowers in the morning are a harbinger of the approaching rain.
The herb is rich in ascorbic acid, carotene, vitamin E, saponins, minerals, especially potassium. It improves the activity of the cardiovascular and central nervous system, has a hemostatic and analgesic effect, is useful for gastrointestinal diseases, various internal inflammatory processes (especially the respiratory organs), liver diseases, hemorrhoids, as a means of increasing lactation (28). Externally used for baths, lotions and compresses for skin lesions.
Delicate greens go to salads and soups. It should be borne in mind that the wood louse collected from calcareous soils can cause allergies - reddening of the skin and itching.

Culinary use
Mosquito Salad. Salt chopped greens of mosquito mushroom (100 g) and green onions (100 g), season with sour cream (20 g), decorate with boiled egg slices and sprinkle with dill.
Salad of mosquito and dandelion. Grind the greens of the mosquito mushroom (100 g), dandelion leaves (50 g) and lettuce (50 g), add curdled milk (40 g), salt and granulated sugar (to taste), mix everything.
Borscht with mosquito. In boiling broth or salted water (0.7 l), put chopped greens of wood lice (100 g), beet tops (100 g) and potatoes (200 g) and cook until soft, then add carrots (20 g) sautéed in fat (20 g) and parsley (20 g), canned beans (60 g), fresh tomatoes (100 g), salt (to taste) granulated sugar and vinegar (6 g each) and bring to readiness. When serving, season with sour cream (20 g).
Seasoning from the mosquito. In grinded greens (200 g), add grated horseradish (2 tablespoons), crushed garlic (1 tablespoon), vegetable oil (1 tablespoon), salt and vinegar (to taste). Use as a seasoning for meat and fish dishes.
Mosquito drink. Pour the greens of mosquito mushroom (200 g) and horseradish (100 g) ground in a meat grinder with boiled water (2 l) and leave for 3-4 hours. Strain through a sieve and add granulated sugar (60 g). Serve chilled.

SEDONE PURPLE, or HARE CABBAGE
(Sedum purpureum L.)
Herbaceous perennial from the Crassulaceae family 15-80 cm high with tuberous roots and a single erect stem. The leaves are oval, petiolate, with a slight wax coating, serrated along the edges. The flowers are small, red or crimson, collected in a dense inflorescence.
It grows in meadows, among shrubs, along river banks, in fields, rocky and rocky slopes. The northern border of the range reaches 64 ° N. sh.
In culture, stonecrop is propagated by cuttings of leaves and roots. It is grown in vegetable gardens, as well as at home (in pots) as a salad plant.
Flavone compounds, tannins, carbohydrates, vitamin C, carotene, organic acids and calcium salts were found in stonecrop purple.
This plant, especially its juice, is considered a valuable hemostatic and wound healing agent (29). An infusion of the herb stimulates the work of the heart, increases its tone and increases the amplitude of contractions (30). The fresh leaves are used as an analgesic for rheumatism (31).
The fleshy, juicy upper leaves, rich in vitamin C, which have a pleasant taste, and young shoots are eaten. The leaves are used to make salads, vinaigrettes, as well as for cabbage soup (instead of cabbage) and stews, in addition, they are fermented for the winter.

Culinary use
Stonecrop leaf salad. Grind leaves (50 g) and green onions (100 g), salt, add dill and season with sour cream (20 g).
Boiled potatoes with stonecrop. Boil peeled potatoes (250 g) until tender, chop coarsely and, without cooling, sprinkle with chopped stonecrop leaves (50 g). Salt and season with vegetable oil (20 g).
Stonecrop drink with honey. Pass the washed stonecrop leaves (50 g) through a meat grinder, pour in chilled boiled water (1 l) and leave to infuse for 3-4 hours. Strain the infusion through a sieve and dissolve honey (60 g) in it. You can add cranberry juice (1/4 cup).

DANDELION OFFICINE
(Taraxacum officinalis L.).
Perennial from the Asteraceae family with a rosette of elongated notched leaves pressed to the ground, extending from a fleshy tap root. It differs from all other plants of this family in the presence of single bright yellow inflorescences on the tops of leafless peduncles and the absence of hard pubescence. All parts of the dandelion contain milky juice. Blooms in spring and early summer, sometimes in autumn. With a light breeze, ripened seeds, thanks to a fluffy tuft-parachute, scatter over long distances.
Distributed in places with disturbed natural vegetation, on slightly sodden soils, it can be seen especially often near habitation. It is found everywhere in meadows, roads, wastelands, vegetable gardens. The northern border of the range runs along the Arctic Circle.
Young dandelion leaves are almost devoid of bitterness and are well eaten by livestock. They are rich in protein, carbohydrates, fat and calcium and by mid-summer contain 17.8% protein, 12.0% fiber, 6.4% fat, 50% nitrogen-free extractives. Dandelion roots accumulate up to 40% inulin by autumn.
For medicinal purposes, roots collected in autumn and leaves with roots harvested during the flowering period are used.
The range of medicinal properties of this plant is very wide. It is used to improve appetite and therefore regulate the activity of the gastrointestinal tract, in cholelithiasis, as a laxative (32). It can be used to treat diabetes mellitus, nephrolithiasis, atherosclerosis, has a diuretic and choleretic effect, is useful in the treatment of paresis and paralysis, is an anthelmintic, anti-radiation and antitoxic agent, stimulates the activity of the cardiovascular system (33); It is prescribed for arthritis, has wound healing, analgesic and anti-inflammatory properties, and is effectively used to remove warts (34). Recommended for inflammation of the skin, bites of poisonous insects, enhances lactation in nursing mothers.
Young dandelion leaves are kept for 30 minutes in cold salted water to remove bitterness, and are used to make spicy salads, soups, seasonings, marinades, and roasted roots are used as a coffee substitute.
One of the most valuable properties of this plant is its ability to have a tonic effect, eliminate the feeling of fatigue. No wonder the favorite dish of the great Goethe was green salad from dandelion with nettle.

Culinary use
Dandelion salad. Soak dandelion leaves (100 g) in cold salted water for 30 minutes, then chop and combine with finely chopped parsley (25 g) and green onions (50 g), season with oil (15 g), salt and vinegar, mix and sprinkle dill on top.
Dandelion salad with egg. Grind prepared dandelion leaves (100 g) and green onions (25 g), add sauerkraut (50 g), chopped boiled egg (1/4 pieces), salt to taste, mix and season with sour cream (20 g).
Dandelion Puree. Dry the dandelion leaves soaked in cold salted water and grind them in a meat grinder. Add salt, pepper, vinegar and dill (to taste). Use for dressing soups, second meat and fish dishes.
marinated dandelion flower buds. Place the washed and sorted flower buds (500 g) in a saucepan, pour hot marinade (0.5 l), bring to a boil and keep on low heat for 5-10 minutes. Use as an addition to garnishes.
Roasted dandelion rosettes. Basal rosettes are harvested in early spring, when the leaves rise 2-5 cm above the ground. To do this, the root of the plant is cut 2-3 cm below the leaves. The sockets are washed and soaked in salt water for 1-2 hours, then the water is drained and filled with a 10% salt solution for winter storage. Salted rosettes (or 250 g fresh, aged in a 5% salt solution) are boiled, sprinkled with crushed breadcrumbs (50 g) and, fried in fat (75 g), combined with small pieces of fried beef (500 g).
Dandelion coffee. Dry the thoroughly washed roots in the air, roast in the oven until brown and grind in a mortar or coffee grinder. Brew like real coffee.

SHEPHERD'S BAG
(Capsella bursa pastoris L.)
An annual from the cruciferous family with an upright low stem (20-55 cm) and a thin tap root. The lower leaves are oblong-lanceolate, notched-toothed, with a petiole, collected in a basal rosette; stem - sessile, arrow-shaped. The flowers are small, with four cross-shaped white petals, collected at the top of the stem in a gradually blooming and lengthening brush. The fruits are obliquely triangular heart-shaped pods on long stalks, resembling sacks that shepherds used to wear. Blooms all summer.
A very common weed. Occurs in fields, vegetable gardens, wastelands, near buildings. The northern border of the range reaches 64 ° N. sh.
The leaves contain vitamin C (more than in kohlrabi), carotene (more than in carrots), as well as a variety of organic acids, fatty and essential oils, tannins and other biologically active substances. A significant amount of oil was found in the seeds.
Shepherd's purse increases blood clotting and uterine tone, therefore it is widely used for uterine bleeding (contraindicated in pregnancy and thrombophlebitis). It is used as an additional therapy for malignant neoplasms, primarily in the female genital area (35). May act as a regulator of the activity of the gastrointestinal tract (36).
The young leaves are used in salads, soups and purees. A mustard surrogate is made from the seeds.

Culinary use
Shepherd's purse salad. Finely chopped young leaves (100 g) put on slices of cucumbers (60 g) and tomatoes (60 g), top with boiled egg slices (1 piece). Before serving, pour over sour cream (40 g). Salt - to taste.
Shepherd's purse soup. In boiling broth or salted water (0.6 l), put sliced ​​\u200b\u200bpotatoes (200 g) and cook until soft. Add chopped young leaves of shepherd's purse (100 g), fried in fat (20 g), onions (20 g) and bring to readiness. Before serving, season with sour cream (20 g).
Shepherd's purse puree. Wash the young leaves, pass through a meat grinder, add salt and pepper (to taste). Keep refrigerated. Use to season soups and fried meat dishes.
Shepherd's purse paste. Grind the shepherd's purse greens (50 g) and celery (30 g) in a meat grinder, add mustard (1 tablespoon), salt (to taste) and mix with butter (50 g). Use for sandwiches.
Shepherd's Bag Powder. Young dry the leaves, chop and sift, add red ground pepper to them at the rate of 1 teaspoon for 2 cups of powder. Use for seasoning first courses.

TANNY ORDINARY, or ROWAN FIELD
(Tanacetum vulgare L.)
A perennial, strong-smelling herbaceous plant from the Asteraceae family with a horizontal rhizome from which cord-like root lobes extend. The stem is strong, erect, furrowed, branched, 90-130 cm high, solitary in young plants. The leaves are alternate, pinnate, with a serrated edge, oblong. Flower baskets 5-8 mm in diameter, rounded, flat, many-flowered, bright yellow, collected at the ends of the stem and branches in dense corymbose inflorescences. This plant got its second name due to the fact that outwardly it looks like a miniature rowan tree. Blooms in summer, seeds ripen in autumn.
It occurs as a weed along roadsides, in sunny places, fields, occasionally among shrubs. The southern border of the range runs along 47-50 ° N. sh., northern reaches 70 ° N. sh.
In the Arctic, common tansy is replaced by a variety that is characterized by larger (up to 12 mm in diameter) and less numerous flower baskets, as well as more dissected leaves. Differences in the chemical composition of these varieties of tansy were not found.

Common tansy contains essential oil (especially a lot of it in flower baskets), organic acids, flavonoids, alkaloids, tannins and bitterness.

It is used in some liver diseases as a strong choleretic agent, as well as in cholelithiasis and nephrolithiasis as an antispasmodic, regulates the activity of the gastrointestinal tract, increases appetite and increases the secretion of gastric juice, has a calming effect, is well known as an anthelmintic agent for ascariasis and pinworms (37). Effective in the treatment of rheumatism, bruises, arthritis, has a wound healing property (38). Contraindicated in pregnancy, inflammation of the kidneys and renal failure.

In cooking, tansy flowers and leaves are used as a spice. In the manufacture of cakes and puddings, it can replace cinnamon and nutmeg.

Culinary use

Tansy Powder. Grind dry flower baskets, sift and use for flavoring first and second game dishes. A mixture of tansy powder (1 cup) with red pepper (1 teaspoon) can be used to flavor meat dishes, add to sauces and gravies.

Pouring from tansy. Boil dry flower baskets of tansy (10 g) in water (0.5 l) for 10 minutes. Strain the broth, add granulated sugar (50 g) to it, cool and combine with vodka (1 l). Insist 2 hours.

Kvass with tansy. Dip dry flower baskets (5 g) in a gauze bag into kvass (1 l) for 12 hours, then remove the tansy, add granulated sugar (10 g), mix and leave for another 2 hours.

PLANTAIN LARGE
(Plantago major L.)
Perennial herbaceous plant from the plantain family. Large elliptical glossy basal leaves with 5-9 arcuately arranged thick veins passing into the petiole are collected in a rosette. One or more rounded flower arrows 10-45 cm high emerge from the center of the rosette, ending in a long cylindrical spike with small membranous flowers. Blooms from spring to autumn. The fruits are ovoid capsules with small brown seeds. One plant produces up to 60 thousand seeds, the shell of which contains sticky mucus. Sticking to the feet, psyllium seeds travel the world. So, having stuck to the boots of immigrants from Europe, they even got to America, where the Indians called the new plant for them "the trace of a white man." The development of the regions of the Far North contributed to the spread of plantain beyond the Arctic Circle.
The plantain is very similar to the large plantain, which is characterized by shorter petioles of leaves pubescent on both sides, as well as the lanceolate plantain with elongated leaves and ovate inflorescences. However, for medicinal purposes, plantain large should be collected, which accumulates a greater amount of biologically active substances in its leaves and seeds.
Fresh plantain leaves contain 20% nitrogenous and 10% nitrogen-free extractives, 10% crude fiber, 0.5% fat, flavonoids, carbohydrate mannitol, citric and oleic acids, seeds - up to 44% mucus, about 20% fatty oil and 0.16-0.17% plantoses.
Range therapeutic effect plantain is very wide. This plant is a good regulator of the activity of the gastrointestinal tract: it has an antiulcer effect, the ability to stimulate the secretion of gastric juice, have anti-inflammatory and antiemetic effects, is used in the treatment of malignant tumors of the gastrointestinal tract and other localizations, as well as an expectorant and anti-inflammatory agent in diseases of the bronchopulmonary system (39). Plantain is able to activate the processes of wound healing, tissue regeneration, has an antimicrobial effect, and increases blood clotting (40). Useful for radiation injuries, stimulates. hematopoiesis, has antitoxic, antiallergic, diuretic and choleretic properties, has a positive effect on inflammatory processes in the kidneys, atherosclerosis, hypertension and coronary heart disease (41). The seeds, which contain a lot of mucus, are used as a strong coating and soothing remedy for inflammation of the mucous membrane of the eyes and intestines (42).
Plantain leaves are added to salads, teas, drinks, soups, and condiments. Unlike other herbs, this plant does not have a laxative effect on the stomach. In Yakutia, plantain seeds are stored for the winter, fermented with milk, and used as a seasoning. Young leaves boil well, and by adding a small amount of sorrel to them, you can make a delicious soup.

Culinary use
Plantain leaf salad, nettle and onion. Thoroughly washed plantain leaves (120 g) and nettle leaves (50 g) are dipped in boiling water for 1 minute, let the water drain, chop, add chopped onion (80 g) and grated horseradish (50 g), salt and vinegar (to taste). Sprinkle with chopped boiled egg (1 piece) and pour over with sour cream (40 g).
spicy salad. Chop the young leaves of plantain, colza, quinoa and mosquito (25 g each), add vinegar, granulated sugar and dill (1-2 g each), mix everything. Salt - to taste.
Shchi green with plantain leaves. Cook like cabbage soup.
Dry plantain soup dressing. Wash young leaves, air dry slightly, then continue drying first at room temperature in the shade, and then in the oven. Grind in a mortar, sift through a sieve, put in glass jars for storage. Use for seasoning soups and cabbage soup.

wormwood, or CHERNOBYL
(Artemisia vulgaris L.).
A perennial from the Compositae family with several ribbed brown-violet stems, forming a bush 50-150 cm high. The leaves are alternate, large, single-pinnate, dark green above, light gray below with a felt coating. The lower leaves are petiolate, the rest are sessile. Baskets with small reddish flowers are collected in a slightly drooping paniculate inflorescence. Blooms in the second half of summer.
It grows in weedy places, wastelands, vegetable gardens, shrubs and river banks. The northern border of the range reaches the Arctic Circle.
Artemisia wormwood is found together with the common wormwood, characterized by strongly dissected leaves, a very bitter taste and yellow flowers.
Wormwood herb contains protein, starch, essential oil, tannins, organic acids, ascorbic acid and carotene. Traces of coumarin, alkaloids and resin were found in the roots.
In medical practice, wormwood herb is used to improve appetite, as a sedative, for neurasthenia, pain and spasms in the intestines, and gastric and intestinal dyspepsia (43). Wormwood roots are medicinal raw materials for gastritis with low acidity (44).
In cooking, wormwood is used to flavor salads, fried or stewed meat, drinks and vodka, and wormwood is used to give a pleasant smell to vodka, liqueurs and vermouth.

Culinary use
Meat marinated with wormwood. Place a gauze bag with dry wormwood (1 tablespoon) into the marinade (0.5 l), then put meat (500 g) into the liquid and, after keeping it in it for 3-5 hours, fry or stew.
Wormwood Powder. Grind the air-dried herb in a mortar and sift through a sieve. Use to add to salads and stir-fries.
Drink "Ambrosia". Boil dried herb wormwood (5 g) in one glass of water and cool. Strain the broth, dissolve honey (25 g) in it, add cranberry juice (25 g) and add water, bringing the volume to 1 liter. Stir and refrigerate for 2 hours.
Wormwood tincture. Add dried herb wormwood (5 g) to vodka (1 l) and leave for 2 weeks. Strain, add granulated sugar (20 g), dissolved in a small amount of water.

SMALL DUCKY, or FROG SHELL
(Lemna minor L.)
A perennial small plant floating on the surface of the water with a flat leaf-shaped stem, from the lower surface of which one root extends. Propagated vegetatively by budding side shoots; sinks to the bottom for the winter. Overwintering at the expense of stored by the kidney nutrients, which in the spring develops into a new plant that floats to the surface of the water.
It occurs in slowly flowing and stagnant water bodies, swamps in the forest and forest-steppe zones. Widespread, found even beyond the Arctic Circle.
The mass of dry matter of duckweed accounts for up to 38% protein, up to 5% fat, up to 17% fiber. In addition, triterpene compounds, flavonoids, anthocyanins, trace elements and many other important substances for the body were found in this plant.
Serves as a favorite food for fish and waterfowl. Able to clean water from pollution. Easy to grow in aquariums.
The productivity of duckweed is very high: from 1 m2 of a reservoir, you can get 8 kg of green mass, and in the south of the country - even up to 28 kg. Collecting duckweed is not very difficult: it can be scooped out of a reservoir with a simple net.
At present, a pronounced anticarcinogenic effect of triterpene compounds and duckweed flavonoids has been established. In folk medicine, it is used as an antipyretic, antiallergic, tonic, astringent, anti-inflammatory, choleretic, diuretic and antimicrobial agent. Alcohol tincture is used for allergies, urticaria, catarrhs ​​and tumors of the upper respiratory tract, edema of nervous origin, gout, rheumatism, jaundice, glaucoma, dyspepsia. Purulent wounds, ulcers, boils, carbuncles, tumors, skin areas affected by erysipelas are washed with water infusion, eyes are washed in case of inflammatory processes. Poultices are recommended as an analgesic for gout and articular rheumatism.
In terms of taste and nutritional qualities, duckweed is superior to lettuce, but it can only be collected for use in food from unpolluted water bodies.

Culinary use
duckweed salad. Mix washed duckweed (30 g) with sauerkraut (50 g) and place in the center of the plate. Put boiled potatoes (100 g) cut into circles around it, and onion circles (20 g) on ​​it. Sprinkle with chopped egg and pour over sour cream (20 g). Salt and spices - to taste.
Shchi green with duckweed. Duckweed (30 g) and sorrel (50 g) ground in a meat grinder, as well as browned onions (40 g), add to the broth (0.5 l) with finely chopped potatoes (100 g) 10 minutes before readiness. Season with sour cream (20 g) and sprinkle with dill (10 g). Salt - to taste.
Duckweed Paste. Thoroughly mix chopped duckweed (20 g), grated horseradish (2 teaspoons) and butter (20 g). Use for sandwiches.
green oil. Washed and ground duckweed (20 g) in a meat grinder, cook for 5 minutes in a small amount of salted water, then mix with butter (20 g). Use for sandwiches.
Dry soup dressing. Dried duckweed (100 g) and wild radish root powder - sverbigi (100 g) mixed with crushed caraway seeds (10 g). Season first and second courses (1 teaspoon per serving).

TATARNIK PICKLY
(Onopordum acanthium L.)
A biennial plant from the Compositae family with a branched stem 60-150 cm high. The leaves are large, felt-pubescent, serrated, prickly. The flowers are lilac, tubular, collected in prickly single spheroid baskets. Blooms in mid-summer.
It grows in garbage places, near housing, along roads and vegetable gardens.
Tatarnik is often confused with thistle. Unlike the latter, it has larger flower baskets, and 2-3 narrow (up to 1.5 cm) petiolate leaves are formed along the stem.
The green mass of the tartar contains inulin, saponins, alkaloids and other substances.
This plant has long attracted attention for its medicinal and dietary properties. A decoction of the herb is recommended for coughs, asthma, palpitations, for washing and compresses for purulent acne and other skin diseases. In folk medicine, it is used for malignant tumors (45), as well as for hemorrhoids (externally).
After removing the thorns from the leaves and stems of the tartar (this is done with scissors), salads, soups, pie fillings and seasonings can be prepared from it. Collect this plant in mittens using a pruner.

Culinary use
Tatar salad. Pour boiling water over young leaves (100 g), soak in it for 5-10 minutes and grind in a meat grinder. Add horseradish (1 tablespoon), finely chopped garlic (5 cloves), salt and vinegar (to taste). Let stand in the cold for 1-2 hours.
Tartar puree. Dip washed young shoots and leaves (100 g) for 2 minutes in boiling water, pass through a meat grinder, add fried onions (50 g). Bring the mass to a boil, put in it vegetable oil (5 g), pepper and garlic (10 g), grated with salt. Use as a seasoning for meat dishes, mashed potatoes, salads and vinaigrettes.
Tatar roots in sour cream. Cut the boiled beets (200 g) into cubes, put the boiled and minced roots of the tatarnik (100 g) on ​​top, season with sour cream (40 g) and garnish with parsley (50 g). Spices - to taste.
Tartar Powder. Dry young shoots and leaves collected before flowering plants (first in the air in the shade, then in the oven), crush in a mortar and sift. Use for seasoning first and second courses, preparing sauces and complex seasonings (1 teaspoon per serving).

YARROW
(Achillea millefolium L.)
Perennial from the Compositae family 40-70 cm high with a creeping cord-like rhizome. The stems are straight, stiff, densely overgrown with double- or triple-pinnate leaves, because of which the yarrow got its name. The entire plant is covered with silky glandular hairs. The flowers are white, sometimes pink, their small baskets are collected at the top of the stem in large inflorescences. Blooms during the summer months.
Grows in upland meadows, forest clearings, on hillsides, among bushes, in fields along roads. Distributed everywhere. The northern border of the range reaches 70 ° N. sh.
Medicinal properties have been known since ancient times. In Rus', yarrow juice was used as early as the 15th century as a hemostatic and wound healing agent.
It has been established that the leaves and inflorescences of this plant contain a lot of essential oil, which includes azulene, esters, camphor, formic, acetic and isovaleric acid. In addition, resins, bitterness, vitamins, alkaloids, tannins and other substances were found in the yarrow, and there is more bitter substance in the leaves, and essential oil in the flowers. The seeds contain 21% fatty oil. One plant gives up to 5 g of medicinal raw materials.
Infusion and juice of yarrow can stop bleeding various origins(especially uterine), have wound healing and antimicrobial properties, which allows them to be used for various injuries and skin lesions (externally), are useful in the treatment of atherosclerosis, stimulate lactation in nursing mothers, and have anticonvulsant and fixing properties. After taking a decoction of yarrow, pain in the stomach associated with diseases of the gastrointestinal tract (with low acidity) disappears after 15-20 minutes, appetite is restored (46). In the absence of appetite and insufficient secretion of gastric juice, the use of an infusion is recommended (47).
Leaves, flowers and young shoots are used as food. The use of yarrow in large quantities can cause poisoning, accompanied by dizziness and skin rashes.

Culinary use
Salad with yarrow. In sauerkraut (150 g) add chopped green onions (25 g) and young yarrow leaves (5 g) soaked in boiling water for 1 minute. Mix and season with vegetable oil (10 g).
Yarrow Powder. Grind the leaves and flowers dried in a ventilated room in a mortar and sift through a sieve. Use to flavor meat dishes.
Meat soup with yarrow. 3-5 minutes before the soup is ready, add the powder from the leaves and flowers of yarrow to it for flavoring. The same is true for roasts.
Yarrow drink. Dip dried yarrow herb (20 g) into boiling water (3 l) and cook for 5-10 minutes, leave for 2-3 hours. Strain, add cranberry juice (2 cups) and honey (1 cup), then stir and bottle.

HORSETAIL
(Equisetum arvense L.)
Perennial from the horsetail family with a long branched rhizome, hard to the touch, because it contains a large amount of silicon. In spring, succulent stems are formed 6-15 cm high with one spikelet
at the top, dying off after maturation of the spores; in summer they are replaced by barren hollow branched shoots 10-15 cm high, which persist until autumn. Sporulation takes place in the spring.
Distributed everywhere. Grows in moderately humid places with loose soils, including floodplain meadows, river sands, sparse forests, arctic tundra. It is an indicator of increased soil acidity.
Unlike non-medicinal species, horsetail has branching stems that grow not downwards or horizontally, but upwards.
The green mass of the plant contains saponins, alkaloids, flavonoids, organic acids, tannins and resinous substances, fatty oils and many biologically active compounds, in spore-bearing shoots - up to 8% nitrogenous substances, up to 2% fat, up to 14% carbohydrates and a large amount of vitamin C, which is destroyed by less than half during cooking.
Medicinal raw materials are summer green shoots.
It is used as a diuretic, for various diseases of the cardiovascular system (atherosclerosis, hypertension, cardiovascular insufficiency), increases blood clotting, can be used for uterine atony, is useful for kidney stones, has antiallergic, wound healing and antimicrobial properties (48). As an additional therapy, it can be prescribed in the treatment of malignant neoplasms (49) and inflammatory eye diseases (50).
Young spore-bearing shoots, freed from shells, are used fresh and boiled for food, as well as for making fillings in pies, casseroles, okroshkas and sauces.

Culinary use
horsetail soup. Potatoes (300 g), cut into slices, boil in water (0.7 l), add chopped horsetail pestles (300 g) and bring to a boil. Before serving, season with sour cream (40 g). Salt - to taste.
Okroshka with horsetail pestles. Crushed boiled egg (1 piece), sorrel (5-10 leaves) and horsetail pestles (1 cup) pour kvass (2 cups), add boiled chopped potatoes (2 pieces), horseradish (2 tablespoons), granulated sugar (1 teaspoon), salt and mustard (to taste), as well as pieces of sausage (60 g). Season with sour cream (2 tablespoons).
Fried horsetail pistils. Selected and washed pestles (200 g) roll in breadcrumbs, salt, pour sour cream (60 g) and fry in a pan.
Roast Horsetail Pistils with Mushrooms. Soaked dry mushrooms (50 g), grind in a meat grinder, mix with horsetail pestles (200 g), salt, put in metal molds, pour sour cream (40 g) and bake in the oven.
Roast horsetail pestle with meat. At the bottom of the pot put a layer of chopped potatoes (150 g), then a layer of pieces of meat (200 g) and a layer of pestles (200 g). Pour sour cream (50 g). Top the pot with a cake of dough mixed with a small amount of fat (20 g). Bake in the oven.
Horsetail meatballs. Chop the washed pestles (200 g), mix with semolina porridge (40 g of cereals), boiled in milk (1 cup). Form meatballs from the resulting mass, roll them in breadcrumbs (20 g) and bake in fat (20 g) in the oven.
Horsetail omelette. Thoroughly mix raw eggs (3 pieces), milk (1 cup) and chopped pestles (2 cups), pour the resulting mass into a heated frying pan greased with oil (15 g). Close and bake in the oven. To prepare an omelette, you can use grated cheese (30 g). In this case, 2 eggs are introduced into the mixture.
Horsetail casserole. Grind pestles (100 g) with a knife or a slice, add mashed potatoes (100 g) and a mixture of eggs (1 piece) with milk (1 cup). Salt, mix and bake in butter (10 g) in the oven.
Stuffing for pies. Washed and peeled horsetail pestles (200 g) chop together with a boiled egg (1 piece), add browned onion (50 g) and sour cream (4 tablespoons). Salt and stir.

ICELAND CETRARIA, or ICELAND MOSS
(Cetraria islandica L.)
A bushy lichen from the Parmelia family, often forming continuous tufts of thalli 10-15 cm thick on the soil, crunching underfoot in dry weather. The vegetative body (thallus) is formed by ribbon-like branching lobes wrapped in tubules. The edges of the blades are usually with small cilia. At the bottom of the thallus lobes are dotted with bright white, and at the base with red spots, which makes it possible to distinguish Icelandic moss from other lichens. Sods are weakly connected to the soil and are very easily separated from it.
It grows well on dry sandy soil in pine forests, heather thickets, in swamps among mosses. This is one of the most common lichens in the forest and tundra zones. You can collect it from the moment the snow melts until new snow falls.
In the same places where the Icelandic cetraria grows, there is a lichen of deer cladonia, or deer moss, which forms a continuous whitish cover on the soil in pine forests. Unlike tufts of cetraria, tufts of cladonia are formed not by flat lobes, but by rounded hollow stems branching from the base. Since the consistency of deer cladonia is much coarser than Icelandic cetraria, it is used for medicinal purposes only after industrial processing. In addition, flour, molasses and sugar can be made from it.
The thallus of the Icelandic cetraria contains about 70% carbohydrates, mainly cellulose, 3% proteins, 2% fats, B vitamins, gum, trace elements and other organic substances, including antibiotics with high antimicrobial activity.
Due to the fact that this plant contains starch, which forms a gelatinous mass when dissolved, as well as antibiotics; it is used for inflammation of the gastrointestinal tract, burns, ulcers, purulent wounds, and is used to treat bronchitis and pulmonary tuberculosis (51). A decoction of cetraria is recommended for the treatment of malnourished patients (52).
In the northern regions of our country, this lichen has been eaten since ancient times in the form of porridge; in addition, it is added to flour when baking bread.
The disadvantage of Icelandic moss as a food product is bitterness. To remove it, prepare weak solution soda (5 g per 1 liter of water) or wood ash(25 g per 1 liter of water) and soak the lichen in it for a day, after which the liquid becomes brown and bitter. The Icelandic moss is then washed several times in clean water and left in it for another two days. The washed plants deprived of bitterness are dried and stored for future use in the form of flour or used for fresh cooking.

Culinary use
Kissel in hunting style. Washed chopped Icelandic moss (3 cups) boil for 2 hours in 1 liter of water. Strain the broth, add cranberry juice (2 cups) and granulated sugar (1/2 cup) to it. Boil. Instead of cranberries, lingonberries mashed with caxap sand can be added to the decoction.
forest jelly. Prepare a concentrated decoction of Icelandic moss (1 kg of lichen per 1 liter of water), salt it to taste, pour over chopped boiled mushrooms (up to 500 g) and cool until it hardens. Serve with horseradish, mustard, pepper and vinegar.
Jellied mushrooms with Icelandic moss. Sprinkle the sorted and washed small mushrooms (250-300 g) with salt, soak for 2 hours, then pour with a hot concentrated decoction of Icelandic moss (3 cups). Cool in the refrigerator until cold.
Pasta diner made from Icelandic moss. Boil washed Icelandic moss (200 g) and grind in a meat grinder, add butter (100 g), mustard (3 g), salt and pepper (to taste). Mix everything thoroughly and refrigerate. Use for sandwiches.

YARUTKA FIELD
(Thlaspi arvense L.)
An annual herbaceous plant from the cruciferous family, 15-45 cm high, with a taproot and a furrowed stem. The lower leaves are petiolate, alternate, oblong, stem - sessile, with an arrow-shaped base, along the edge - serrated. The flowers are small, white, reminiscent of crosses, collected in dense tassels at the top of the stem. Blooms in summer. The fruit is a multi-seeded pod. One plant during the summer produces up to 2 thousand seeds.
Grows in wastelands, fields, vegetable gardens, salt licks, dry lands, meadows and forest edges.
Yarutka leaves contain a large amount of vitamin C, about 20% protein, up to 5% fat, over 40% nitrogen-free extractives and about 25% fiber.
It has astringent, disinfectant and antiscorbutic properties. In terms of calories, this plant is close to swede and cabbage. It has a pleasant mild spicy taste, somewhat reminiscent of the taste of turnips, and has a strong garlic smell. In salads (including medicinal) it is used alone and mixed with other plants. Due to the specific taste and smell, when preparing salads, it does not require the mandatory addition of hot spices and can only be used with salt.

Culinary use
Yarutka salad. Boiled potatoes (200 g) cut into slices, put chopped leaves (200 g) on ​​top, salt and pour sour cream or mayonnaise (30 g).
Yarutka leaf puree. Grind the washed leaves in a meat grinder, add salt (50 g per 1 kg of greens). Use to season soups (2 tablespoons per serving), as well as a side dish for meat and fish dishes.
Fish broth with yarutka greens. Put the fish cut into pieces in a saucepan along with the prepared yarutka greens (150 g) and spices (salt, pepper, bay leaf - to taste) and cook in 1 liter of water until tender (10-15 minutes). Serve fish separately.
Caviar from yarutka, carrots and nettles. Grind the washed greens of yarutka (100 g) and nettle (50 g), as well as carrots (100 g) in a meat grinder and stew with sour cream and fat. 5 minutes before cooking, add mustard, salt and vinegar (to taste).

WHITE LAMINATE, or NETTLE DEAF
(Lamium album L.)
Perennial herbaceous plant from the mint family. The shape of the leaves and stem is very similar to the nettle dioecious, but differs from it in a lighter color of the leaves, pubescence of thin soft non-burning hairs, as well as large white two-lipped flowers. Blooms all summer.
It grows in sparse forests, along their edges, among shrubs, in swamps, in vegetable gardens, along river banks. The northern border of the range reaches 69 ° N. sh.
Lamb leaves are fragrant, tasty, nutritious and vitamin-rich. By the content of vitamin C, they are equivalent to sweet peppers, and by the content of carotene - carrots. They contain mucus, tannins, saponins, essential oils, organic acids. Lamb flowers are especially rich in biologically active substances, which are widely used in medicine in a number of Western European countries and are an object of import. They have an astringent and anti-inflammatory effect, which allows them to be used for skin diseases. They are used for inflammation of the bladder and kidneys (including nephritis), hemorrhoids, and also as an expectorant and cough softener in bronchitis, they have a hemostatic property (53).
Young shoots are used for salad. The green parts of the plant can be used throughout the summer for making soups, soups, and mashed potatoes. The fragrant leaves can be dried and used as a condiment. Recipes for culinary use are the same as for stinging nettle.

BLACK ELDER
(Sambucus nigra L.)
Tall shrub from the honeysuckle family with ash-gray deeply furrowed bark, unpleasantly smelling leaves and small fragrant yellowish-white flowers collected in paniculate inflorescences 15-20 cm in diameter. The most remarkable feature of the species is shiny black fruits that remain on the bushes after the leaves fall. Elderberries are edible, sour-sweet in taste.
In the European part of the USSR, it grows in the undergrowth of broad-leaved, less often - mixed and coniferous forests, along the edges, along roads and rivers in damp places.
Black elderberry is often bred for decorative purposes; in culture it can be seen in many cities of the Soviet Union. It is assumed that in the northern regions of the country, including the Leningrad region, only feral specimens are found.
In the south of the USSR, elder grass grows - a perennial with medicinal properties 0.5-1.5 m high with a powerful unbranched stem and the same leaves, flowers and fruits as black elderberry. It is easily introduced into cultivation and deserves cultivation in individual gardens outside its range.
In ancient times, it was believed that the black elderberry is a sacred plant and prolongs life. Flowers, berries, bark and roots of this shrub were widely used in folk medicine. Elderberry was also used in everyday life: samovars were cleaned with bunches of elderberry, berries were added to grape wines to improve the color and give it a nutmeg taste. The English made a beautiful dessert from the inflorescences of this plant: they were dipped in whipped chicken protein, sprinkled with powdered sugar, baked in the oven and served with raspberry syrup.
Black elderberry inflorescences contain mucous substances, organic acids, paraffin-like compounds, solid essential oil, rutin and glycoside, berries contain vitamin C, carotene, glucose, fructose, malic and other organic acids, tannins and anthocyanins.
Elderberry inflorescences are harvested during the period of full flowering. In order to separate the flowers from the pedicels and fragments of the stems, the dried inflorescences are rubbed between the palms, and then sifted through a sieve. Berries are harvested in the period of full ripening.
Black elderberry flowers have diaphoretic, antipyretic, sedative, diuretic, astringent and mild disinfectant properties. An infusion of them is taken for colds (54), sometimes for liver diseases (as a choleretic and astringent) (55). Outwardly, they are used for rinsing with inflammatory diseases of the mouth and throat (in particular, with stomatitis and tonsillitis), for compresses and poultices. Fresh berries are used for diseases of the nasopharynx and urticaria, and dried - as a mild laxative (in the form of jelly). Elderberry juice has a phytoncidal property, and it is recommended as an antimalarial agent. In the folk medicine of Azerbaijan, a water-alcohol distillate from elderberries is used, which is drunk for stomach pains and malaria. Flowers, berries and elderberry leaves in the form of an aqueous infusion are prescribed for diabetes mellitus.

Culinary use
Black elderberry kissel. Pour dried berries (75 g) with hot water (0.5 l) and cook for 10-15 minutes. Drain the broth, mash the remaining berries, pour water (0.5 l) and cook for another 5-10 minutes. Combine both broths, add granulated sugar (120 g), citric acid (1 g) and cook until tender. The remaining pomace can be used as a filling for pies.
Drink of centenarians. After straining, add 2 tablespoons of honey to a hot decoction of dried elderberries (1 tablespoon per 0.5 l of water). Serve hot.
Black elderberry syrup. Fresh washed berries (1 kg) pour water (2 cups) and boil for 15-20 minutes. Squeeze the juice, add granulated sugar (1 kg) to it, bring to a boil, pour into clean bottles and cork them with corks. Store in a cold place.
Black elderberry jam. Pass the washed fresh berries (1 kg) through a meat grinder, add granulated sugar (1 kg), water (1-2 cups) and cook until the desired density.
Black elderberry jelly. Dilute the syrup prepared from elderberries (1 tablespoon) with water (1 cup), add gelatin (1 kg) soaked in water, boil for 10-15 minutes, then strain and pour into vases. Serve chilled.
Pastila from black elderberry. Mix black elderberry pomace (1 kg) with granulated sugar (600 g) and cook for 15 minutes. Put on a baking sheet with a layer 1.0-1.5 cm thick and dry in the oven at a low temperature.
Black elderberry liqueur. Diluted with water (1 glass) syrup from berries (200 g) pour into vodka (1 l) and leave for 3-4 days.
dried elderberry. Berries of black elderberry are separated from the stalks and twigs and dried in a darkened ventilated room. Dry in the oven on low heat. Store in a dry place in glass jars.
Black elderberry honey. Fill a glass liter jar with elder flowers without pedicels, pour them with sugar syrup (1 part boiled water and 1 part of granulated sugar) and insist for a day, then bring to a boil and boil for 20 minutes. Strain hot infusion through a fine sieve and cool.

HEATHER ORDINARY
(Calluna vulgaris L.)
An evergreen branched shrub from the heather family, 30-60 cm high. The leaves remain on the plant for several years, on the side branches they are small, narrow, with edges bent down, arranged tiled in 4 rows. The flowers are small, lilac-pink, on short axillary pedicels, collected in a one-sided brush. Blooms from July to September.
Distributed in northern and middle lane THE USSR. Grows in pine forests, wetlands, sandy and sandy loamy soils. Sometimes it forms a continuous flowering carpet, exuding a unique aroma, on clearings and burnt areas.
Heather twigs and flowers contain glycosides, enzymes, tannins, essential oils, saponins, resins, starch, and gum.
Medicinal raw materials are the tops of the stems with leaves and inflorescences, which are collected during the flowering period and dried only in the air (under a canopy or in the attic).
For medicinal purposes, heather is used for inflammation of the renal pelvis and bladder, as well as nephrolithiasis, as an antiseptic and anti-inflammatory agent, for diarrhea and enterocolitis - as an astringent, for nervous excitations - as a sedative and hypnotic, improves expectoration of sputum, is prescribed for gastritis with high acidity (56).
Traditional medicine recommends drinking a decoction of flowering branches for rheumatism, colds and nervous diseases, nephrolithiasis and dysentery, as well as using it for baths for rheumatism and swelling of the legs associated with kidney and heart diseases, and apply steamed green mass to bruised places and tumors; festering wounds, eczema lesions, burns are sprinkled with powder from flowers.
In the Scottish folk epic, information has been preserved about a miraculous drink - heather honey, the secret of which has remained undisclosed. However, tea from heather flowers, tinctures and liqueurs from its flowering branches are also fragrant, tasty and very healthy.

Culinary use
heather tea. Mix dry heather flowers (1 part), dry rosehip petals (1 part) and dry strawberry leaves (2 parts). Brew in a small teapot.
heather syrup. fresh flowers heather (20 g) pour boiling water (2 cups), leave for a day, then strain. Combine the infusion with granulated sugar (500 g) dissolved in water (3 cups) and bring to a boil.
Drink "Forest". Dip the washed blackcurrant leaf into boiling water (1 cup) and leave it for 5-7 minutes, then add heather syrup (1 tablespoon) and stir. Serve chilled.
Drink "Heather honey". Boil dry heather flowers (3 g) in 1 liter of water for 2-3 minutes, then strain and dissolve honey (100 g) in the drink. Serve chilled.

YERNIK ORDINARY, or SHIKSHA (VODYANIKA)
(Empetrum nigrum L.)
An evergreen, heather-like, very branched shrub from the crowberry family with creeping stems 30-50 cm long and small dark brown linear-oblong leaves. Flowers sessile, axillary, pale red. The fruit is a watery black berry-drupe the size of a pea.
Distributed in the northwestern and central regions of the European part of the RSFSR and in Siberia. In the polar-arctic zones, it grows in dry lichen-mossy tundras and on coastal sandy slopes. In the forest and steppe zones - more often in peat bogs, in dunes, larch and coniferous forests. In the Far North, yernik is better known as shik-shi. The local Khanty name is "seipa", the Mansi name is "sel-pil". In more southern areas, it is more often called crowberry.
The fruits of yernik contain the same amount of ascorbic acid as lemon, while the leaves of the plant contain 5 times more of it. Anthocyanins, flavonoids and primulin were found in the berries, ellagic and caffeic acids, querticin, rutin, carotene were found in the leaves.
An infusion from the aerial part is used for fatigue, headache, as a remedy that has a beneficial effect on the nervous system, has an antiscorbutic property, is used for kidney diseases, anthrax, epilepsy and paralysis (57). The main population of our country does not consider yernik a useful plant and does not eat it, however, it is very popular among the peoples of the North and is considered not only the best remedy for headaches, but also a favorite food. From it they prepare "tolkusha" - a mixture of fruits with fish and seal oil. In Chukotka, they regale themselves with shiksha jam, dumplings are stuffed with fruits, and healing tinctures are made from them.

Culinary use
Shiksha compote. In the boiled syrup (60 g of granulated sugar in 8 glasses of water), lower the prepared fruits (400 g), bring to a boil and cool. To improve the taste, add citric acid (1 g).
Shiksha jam. Put prepared fruits in hot 70% sugar syrup and cook until tender. To improve the taste, add citric acid.
Shiksha with sugar. Mix the washed fruits (200 g) with granulated sugar (25 g). Serve for dessert.
Morse from shiksha. Mash the washed berries (1 cup), squeeze the juice out of them. Dip the pomace for 10 minutes in boiling water (1l), then strain. Mix the broth with squeezed juice, add granulated sugar C / 2 cups). To improve the taste, add citric acid. Withstand 10-12 hours. Serve cold.
Shiksha jam. Prepared like black elderberry jam. Citric acid is added to improve the taste.

JUNIPER
(Yuniperus communis L.)
An evergreen, very branched, thorny shrub from the cypress family, 1-2 m high. The needles are stiff, subulate, 1 cm long, located in whorls (3 each). The plant is dioecious: staminate inflorescences look like small oval yellow spikelets sitting in the axils of the needles under the tops of the side branches; pistillate - small oval pale green cones that grow when seeds ripen into bluish-black fruits with a blue bloom, sweetish and spicy in taste (cone berries). Seeds in cones are formed in the second year.
It grows both in dry pine forests and in moist spruce forests, along the banks of rivers and lakes, on moss-covered swamps and mountain slopes. The northern border of the range reaches 70 ° N. sh.
In hot weather, "juniper barrens" evaporate almost 30 kg of phytoncides from one hectare per day - this amount of volatile substances is quite enough to cleanse a large city of pathogenic microbes.
The cones contain a large amount of grape sugar, organic acids (malic, acetic, formic), dye, resin, wax and oil were found. In the past, sugar was made from them.
For medicinal purposes, cones are used. They are collected in the fall, at the moment of full ripening, shaking them onto a canvas spread under a bush. Juniper berries are used as an infusion as a diuretic, urinary tract disinfectant, expectorant, and digestive aid (58). In folk medicine, an infusion of juniper berries is used for liver diseases, kidney stones, inflammation of the appendages, and rheumatism. A decoction made from berries and branches is drunk in the absence of menstruation, from branches - in diabetes. Juniper preparations are contraindicated in inflammation of the kidneys, as well as in certain diseases of the stomach and intestines.
Juniper berries have long been used in cooking. So, in French cuisine, they were added for flavor to meat and poultry dishes (7-8 berries per 1 kg of meat). It is impossible to eat them in large quantities, as they are poisonous, especially when poorly dried.

Culinary use
Juniper seasoning. Grind dried juniper berries like black pepper. Use to add to meat soups (1 teaspoon for 4-5 servings).
Kvass with juniper. 3-5 hours before kvass is ready, add juniper broth to it (10 fruits per 1 liter of water).
Sauerkraut with juniper. Grind dry berries (20 g) in a mortar and boil in 1 liter of water. Pour the broth into the cabbage during salting (0.5 l per 10 kg).
juniper beer. Boil fresh juniper berries (200 g) in water (2 l) for 30 minutes, strain and cool to room temperature, add honey (50 g) and yeast (25 g), then stir and set for fermentation. When the yeast rises to the top, stir again and bottle. Leave the bottles closed with corks for 3-5 days in a cool place.
juniper liqueur. Juniper berries (10 g fresh or 5-6 g dry) boil for 15 minutes in a small amount of water. Strain the broth, add honey (50 g) to it, mix with vodka (1 l) and insist for 5-10 days.

MOUNTAIN ASH
(Sorbus aucuparia L.)
Small tree (up to 15 m) or shrub (up to 3 m) with smooth gray bark and large feathery leaves. The flowers are white, fragrant, collected in a branched inflorescence up to 10 cm in diameter. It blooms in June, bears fruit in August - September. The fruits are bright red, apple-shaped, usually remain on the branches until late autumn.
It grows under the canopy of coniferous, deciduous and mixed forests, along forest glades and edges, in clearings, in bushes and near water bodies. The range of this plant covers almost all of Europe and reaches Vorkuta in the north. In Siberia, the common mountain ash is replaced by a more frost-resistant species - the Siberian mountain ash, the northern border of the range of which reaches 70 ° N. sh.
The fruits of mountain ash are mainly used as medicinal raw materials and are only occasionally used as feed for pigs. As a food product, they are not very popular due to their bitter taste, and in vain, because they can be used to make amazing delicacies.
The fruits of this plant contain up to 10% sugars, up to 3.6% organic acids (including malic, tartaric, succinic and sorbic). Mountain ash contains a significant amount of vitamin C (more than lemons and oranges), carotene (almost 3 times more than carrots) and 3-4 times more iron than apple pulp. In addition, amino acids, essential oils, iodine, bitter and tannins were found in the fruits.
Rowan fruits are used as a multivitamin remedy. They are harvested after the first frost, when they lose their bitterness, and dried at a temperature not exceeding 40-60 ° C (otherwise they turn black and become rancid, remaining completely raw in the middle). Rowan can also be dried in the air. To do this, the collected brushes are strung on threads and hung in a dry, cold place, where they are stored until spring. Dried rowan is useful to brown in the oven at a temperature of 150-160 ° C. Dried berries are ground in a meat grinder. Rowan powder is added to jelly, confectionery and fruit vitamin brew (with currant and dry raspberry leaves). In fruit brew, the mass of mountain ash should be no more than 2/3, otherwise the drink will be too bitter. Rowan fruits are used as a diuretic, choleretic, antirheumatic and mild laxative (59).
In folk medicine, mountain ash is used for hemorrhoids, kidney stones, heavy periods, dysentery, and diseases of the liver and gallbladder (60). Juice from fresh fruits with sugar is drunk with gastritis of the stomach with low acidity, heart and liver diseases, colds and hypertension. Rowan fruits are good for increasing physical and mental performance. An infusion of the leaves is used to bathe children with scrofula. With prolonged consumption of rowan fruits or large doses, blood clotting increases, so long-term treatment should be carried out under medical supervision.
In cooking, fresh rowan fruits are used in the form of various drinks and dessert dishes.

Culinary use
Rowan jam. Fruits (1 kg) sorted and blanched for 3-5 minutes in a 3% boiling salt solution (this is done to remove bitterness), rinse and pour 65% sugar syrup (2 l). Leave for 12-15 hours, then cook until tender. For diabetics, jam is not boiled with sugar, but with a syrup of xylitol, sorbitol, or a mixture of them (1: 1) at the rate of 1 1/4 cups of water per 1 kg of the substance.
rowan syrup. Pour the washed rowan fruits (2 kg) with water and cook until softened, rub through a sieve and squeeze out the juice. Pour 35% sugar syrup (450 g) into juice (550 g), bring to a boil and bottle for storage.
Kissel rowan. Add 1 glass of water and granulated sugar (to taste) to the rowan syrup (2 tablespoons), bring to a boil and gradually pour in the starch (1 tablespoon) dissolved in 1 glass of water. Stir and bring to a boil.
Rowan jelly. Berries touched by frost (1 kg) are blanched in a hot solution of common salt, then washed and boiled in water (2 cups). Squeeze the boiled mass through cheesecloth or cloth. Add granulated sugar (100 g) to the juice and cook it for a short time. Let cool in the refrigerator.
"Rowan in sugar". The sorted and washed fruits (1 kg) are blanched in a hot solution of table salt. Thoroughly grind granulated sugar (150 g) with the whites of two fresh eggs until a homogeneous white mass is formed, add the juice of a small lemon and stir until thick. Air-dried fruits roll first in the resulting mass, and then in powdered sugar (50 g) and spread in one row on a drying tray.
Puree rowanberry. Blanched in a hot solution of sodium chloride and washed fruits, pass through a meat grinder, mix with sugar in a ratio of 1: 1, arrange in jars and pasteurize at a temperature of 95 ° C (jars with a capacity of 0.35 l - 15 minutes, 0.5 l - 20 minutes). With a ratio of crushed fruits and sugar of 1: 2, puree can not be pasteurized, but then it should be stored in the refrigerator.
Rowan jam. Blanched in a hot salt solution and washed fruits (1 kg) boil in water (1 glass) until softened, then rub through a sieve, add granulated sugar (500 g) and cook until the desired density.
Rowan marshmallow. Transfer the fruits (1 kg) blanched in a hot salt solution and washed into an enamel pan, add 1 glass of water, bring to a boil and cook until softened. Rub the softened fruits through a sieve, add granulated sugar (600 g) to the puree and cook, stirring, until the mass acquires the consistency of thick sour cream, and then put it in a 1.5 cm thick layer in wooden trays and dry in the oven at low temperature.
Rowan pop. Blanched and washed fruits (350 g) are mashed with a pestle, put in a saucepan, pour water (4 l) and cook until softened. Then remove from heat, add granulated sugar (150 g), dissolve it and put the pan in a warm place for fermentation, covering it with gauze. When fermentation begins, strain the drink, pour into bottles, adding 3-4 raisins to each, and cork well. Store bottles in a cool place in a horizontal position.
Rowan kvass. Blanched in a hot solution of table salt and washed fruits (1 kg), mash with a wooden pestle, pour water (4 l) and cook for 10 minutes. Strain the juice, add granulated sugar (2 cups) to it and cool. Then pour in diluted yeast (10 g), mix well, pour into bottles, cork them and put them in a cool place for 3 days.
Rowan pouring. Mash the rowan fruits (2 kg), pour them with water (1 l), add granulated sugar (500 g). After 4-5 days, squeeze the juice, pour it into bottles, close them with corks and leave in a cool place for 30-40 days in a horizontal position.

FOREST PINE, or SECONDARY
(Pinus silvestris L.)
This evergreen slender tree from the extensive pine family with blue-green hard needles 4-6 cm long, which is located on whorled fluffy branches, cannot be confused with any other plant. It blooms in early June, forming staminate spike-shaped inflorescences and pistillate cones sitting at the ends of young shoots. After fertilization, the cones grow and become woody.
Scotch pine is one of the main forest species in the USSR. Distributed from the forest-tundra to the steppe zone. In swamps it acquires a dwarf form, in the mountains - sometimes elfin.
The healing properties of pine needles, due to the presence of volatile phytoncides in it, have long been noticed. In a dry pine forest, tuberculosis patients, inhaling the air saturated with the aroma of pine needles, disinfect their lungs, as it were. From time immemorial, the Khanty and Nenets have used a decoction of pine branches for scabies and pain in the joints, and ulcers and boils are lubricated with the juice of young needles and resin.
Medicinal raw materials are pink-brown shoots up to 4 cm long (buds) and annual needles of young twigs. For its harvesting, young pine undergrowth is used in cutting areas. The buds are harvested in early spring, when they are just beginning to swell, but have not yet had time to bloom. They are cut from side branches, which look like a crown with a central bud, around which are whorls of several lateral buds. The surface of the kidneys is covered with dry fringed resinous scales, under which undeveloped paired green needles are hidden. Dry the kidneys in the shade, in a well-ventilated area, spreading them out in a thin layer. Pine needles can be harvested throughout the year, but the largest number ascorbic acid is found in it in winter.
Fatty oils, resins, the bitter substance pinicicrin, tannins, free alcohols, ascorbic acid, starch, traces of alkaloids, mineral salts were found in the kidneys; howl increases.
During World War II, pine branches were used to treat scurvy. Currently, pine buds are widely used in medicine. Often they are included in the composition of diuretic fees. A decoction prepared from them is recommended as an expectorant and disinfectant in inflammatory processes of the upper respiratory tract, is prescribed for inhalation, and regulates the activity of the gastrointestinal tract (61). In addition, decoction pine buds used externally as a wound-healing agent that stimulates tissue regeneration for rinsing with periodontal disease, bleeding gums, and inflammation of the oral mucosa (62).
In folk medicine, a decoction of the kidneys is used for rickets, rheumatism, dropsy, urolithiasis, skin diseases associated with metabolic disorders, as well as a choleretic and regulating menstruation. Hot milk with pine pollen (1 teaspoon per glass) is drunk once a day for hypertension, rheumatism and as a tonic. In addition, pollen is insisted on alcohol or brewed in boiling water (possible in hot milk) and, adding honey and butter, is used for lung diseases. In the treatment of lung diseases, resin (freshly flowing resin) is also used, it is poured with water and kept in the sun for 9 days. Young (red) cones insist on vodka and drink for pain in the heart, green cones that appear in the first year of pine life are used as a hemostatic agent. Pine needles are used for baths, ointment is made from resin, cooked together with pork fat and sugar, which is applied to wounds.
Pine preparations are contraindicated in hepatitis, glomerulonephritis and pregnancy.
Pine not only heals, but also feeds. In some regions of Siberia and in the north of the European part of the USSR, the sweet and juicy outer layers of wood (sapwood) are eaten raw or dried and used in a mixture with flour. Unopened male inflorescences are also eaten raw. Delicious drinks are made from pine buds. One glass of coniferous drink in terms of vitamin content is equivalent to 5 glasses of tomato juice and is 5 times richer in them than a glass of lemon juice.

Culinary use
coniferous drink. Well-ground young needles (50 g) insist in boiled water (2 cups) for 2 hours in a dark, cool place. Add a little to the filtered solution for taste. citric acid and granulated sugar. Consume immediately after preparation, as the drink loses vitamins during storage.
Pine beer. Young pine shoots (7-10 cm) chop, boil and strain. Add granulated sugar (1 kg per 10 liters of broth) and cook until the consistency of liquid molasses, then bottle and store in a cold, dry place. To make beer, mix molasses with water in a ratio of 1:15, boil for 2 hours, let it cool, let it ferment, and then bottle it, cork it and keep it in a cold place.

APPLICATION

Production of dosage forms of wild plants and features of their administration

HERBAL PLANTS

calamus marsh
1. Broth: 1 tablespoon of crushed, dry roots and rhizomes, pour a glass of boiling water, boil for 20-30 minutes, strain. Take 1 tablespoon 3 times a day before meals.
2. Infusion: pour 1 tablespoon of crushed dry roots and rhizomes with 1 cup of boiling water, leave for 1-2 hours, strain. Take 1 tablespoon 3 times a day before meals. Can be used outdoors.
3. Decoction: pour 2 tablespoons of chopped dry roots and rhizomes with 1 cup of boiling water, boil for 20-30 minutes, strain. Outwardly.

Siberian hogweed
4. Infusion: pour 5 teaspoons of crushed dry roots with 2 cups of boiled water containing room temperature, insist for 24 hours, strain (daily dose).

Highlander bird
5. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 10-15 minutes, strain. Take 1 tablespoon 3-4 times a day.
6. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 2 hours, strain. Take 1 tablespoon 3 times a day.

Angelica officinalis
7. Decoction: Pollozhki - 1 teaspoon of dry crushed root, pour 1 glass of water, leave for 30 minutes, boil for 3-5 minutes, strain (daily dose).

Fireweed angustifolia
8. Decoction-infusion: pour 2 tablespoons of dry chopped grass with 1 glass of water, boil for 15 minutes, leave for 1 hour, strain. Take 1 tablespoon 3-4 times daily before meals.
9. The same. Outwardly.
10. Infusion: pour 1 tablespoon of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Outwardly.

red clover
11. Infusion: pour 1 tablespoon of dried flowers with 1 cup of boiling water, leave for 20 minutes, strain. Take 1 tablespoon 3 times a day.
12. The same, but insist 30 minutes. Inside and out.

Stinging nettle
13. Infusion: pour 1 tablespoon of dry chopped grass with 1 cup of boiling water, leave for 15-20 minutes, strain. Take 1 tablespoon 3 times a day.
14. The same, but insist 30 minutes.
14. Infusion: pour 3 tablespoons of chopped dry grass with 1 cup of boiling water, leave for 30 minutes, strain. You can use the juice of fresh herbs. Outwardly.

Burnet officinalis
16. Infusion: Pour half a teaspoon of crushed root with one (strong dose) or two glasses (moderate dose) of water, leave for 8 hours, bring to a boil and strain. Take 2-3 tablespoons daily after meals.

Potentilla goose and Potentilla erect
17. Broth: 1 tablespoon of dry rhizomes pour 0.5 liters of water, boil for 20 minutes, strain. Take 6-8 tablespoons daily.
18. Decoction: 5 tablespoons of dry chopped raw materials (grass or roots, you can mix) pour 0.5 liters of water, boil for 20 minutes, strain. Outwardly.

Quinoa and mar
19. Steamed grass. Outwardly.
20. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 15-20 minutes, strain. Rinse your mouth before and after meals. You can use the juice of fresh herbs.

Burdock
21. Decoction-infusion: pour 2 teaspoons of dry crushed roots with 1 glass of water, boil for 15-20 minutes, leave for 30 minutes, strain. Take 1 tablespoon 3-4 times a day.
22. Gruel from fresh leaves. Outwardly.
23. Decoction-infusion: pour 1 tablespoon of dry chopped roots with 1 cup of boiling water, boil for 10-15 minutes, leave for 20 minutes, strain. Outwardly.

Lungwort officinalis
24. Infusion: pour 2 teaspoons of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Take 1 tablespoon 3-4 times a day.
25. Fresh grass. Apply to the affected area.
26. Infusion: Pour 2 teaspoons of dry chopped grass with 1 cup of boiling water, steam for 30 minutes, strain. Take 1 tablespoon 3 times a day.
27. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 30 minutes, strain. You can use the juice of fresh herbs. Outwardly.

Chickweed
28. Infusion: Pour 1 tablespoon of dry grass with 1 cup of boiling water, tightly close the vessel with a lid, wrap it in a thick cloth, leave for 8 hours, then strain. Take "/" cup 4 times a day before meals.
You can use grass juice (take 1 teaspoon every 2 hours).

Stonecrop purple
29. Infusion: pour 4 tablespoons of fresh leaves with 3 cups of boiling water, leave for 4 hours, strain. Use for washing wounds.
30. Infusion: pour 1 tablespoon of fresh leaves with 1 cup of boiling water, leave for 4 hours, strain. Take 1-2 tablespoons 3-4 times a day.
31. Boil fresh leaves (1 tablespoon) with boiling water, wrap them with gauze. Apply to the sore spot.

Dandelion officinalis
32. Decoction: pour 1 tablespoon of dry chopped roots and leaves with 1 glass of water, boil for 10 minutes, strain. Take 1 tablespoon 3 times a day before meals.
33. Decoction-infusion: pour 1 tablespoon of dry crushed roots and leaves with 1 glass of water, boil for 10 minutes, leave for 30 minutes, strain. Take 1 tablespoon 3 times a day before meals.
34. Fresh grass or plant juice. Outwardly.

Shepherd's bag
35. Decoction-infusion: pour 2 teaspoons of dry chopped grass with 1 cup of boiling water, boil for 10 minutes, leave for 1 hour, strain. Take 1 tablespoon 4-5 times a day. Can be used outdoors.
36. The same, but insist 30 minutes. Take 1 tablespoon 4-5 times a day.

Common tansy
37. Infusion: pour 1 tablespoon of dry inflorescences with 1 cup of boiling water, leave for 1 hour, strain. Take 1 tablespoon 2 times a day before meals.
38. Infusion: pour 3 tablespoons of dry inflorescences with 1 cup of boiling water, leave for 20 minutes, strain. Outwardly.

Plantain large
39. Infusion: pour 2 teaspoons of dry crushed leaves with 1 cup of boiling water, leave for 30 minutes, strain. Take one second - one third of a glass 3-4 times a day 20 minutes before meals. You can use the juice of fresh leaves (take 1 tablespoon 3 times a day before meals).
40. Infusion: pour 2-3 tablespoons of dry crushed leaves with 1 cup of boiling water, leave for 20 minutes, strain. Outwardly. You can use fresh leaves, as well as dressings soaked in juice and infusion.
41. Infusion: pour 2 teaspoons of dry crushed leaves with 1 cup of boiling water, leave for 15 minutes, strain. Take 2 tablespoons 3 times a day 20 minutes before meals. You can use the juice of fresh leaves (take 1 tablespoon 3 times a day before meals).
42. Infusion: mix 2 teaspoons of crushed seeds with 2 teaspoons of water, shake, add 6 tablespoons of boiling water, cool and strain. Take orally 1 tablespoon 3 times a day. With eye
diseases externally.

Wormwood
43. Infusion: pour 1 tablespoon of chopped herbs with a glass of water, bring to a boil, but do not boil. Place in a thermos for 2 hours, strain.
Take half a glass to a glass 3-4 times a day 30 minutes before meals.
44. Infusion: 1 tablespoon of crushed roots pour 0.5 liters of dry white wine, bring to a boil, but do not boil. Place in a thermos for 2 hours, strain. Take 1 tablespoon 3-4 times daily before meals.

prickly tartar
45. Decoction: pour 2 teaspoons of chopped dry grass with 1 cup of boiling water, boil for 15-20 minutes, strain. Take 1 tablespoon 3 times a day. Can be used outdoors.

Yarrow
46. ​​Decoction-infusion: pour 3 tablespoons of dry chopped herbs into 1 glass warm water, boil for 15 minutes, leave for 1 hour, strain. Take 1 tablespoon 3 times a day.
47. Infusion: pour 3 tablespoons of dry chopped grass with one quarter of a glass of water, leave for a week, strain. Take 30 drops 3-4 times a day.

Horsetail
48. Infusion: pour 3 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Take half a glass 2-1 glass 3 times a day after meals. Can be used outdoors.
49. Infusion: pour 2 tablespoons of dry chopped grass with 1 cup of boiling water, leave for 20 minutes, strain. Take 1/4 cup 2-4 times a day.
50. Infusion: 1.5-2 tablespoons of dry chopped herbs, pour 1 cup of boiling water, leave for 30 minutes. Outwardly.

Cetraria Icelandic
51. Infusion: pour 1 tablespoon of crushed raw materials (dry or fresh thallus) with 1 cup of boiling water, stir and infuse until cool, strain and squeeze (daily dose). Can be used outdoors.
52. Broth: 1 tablespoon of crushed raw materials (dry or fresh thallus) pour 2 cups of water, bring to a boil, cool and strain (daily dose - take 30 minutes before meals).

White lamb
53. Infusion: pour 1-2 tablespoons of dried flowers with 2 cups of boiling water, leave for 2 hours, strain. Take 1/2 cup 4 times a day. Can be used outdoors.

WOOD AND SHRUBS PLANTS

black elderberry
54. Infusion: pour 2 tablespoons of dried flowers with 2 cups of boiling water, leave for 30 minutes, strain. Take hot, 1 cup 2 times a day.
55. The same, take half a glass of a glass an hour before meals.

heather
56. Infusion: 3 tablespoons of crushed dry tops of the stems, pour two and a half cups of boiling water, leave for 2 hours, strain. Take 1 tablespoon every 2 hours.

Yernik ordinary
57. Infusion: pour 1 teaspoon of dry crushed leaves with 1 cup of boiling water, leave for 20 minutes, strain (single dose). Take on an empty stomach, 20-25 minutes before meals.

Common juniper
58. Infusion: pour 3 teaspoons of dried crushed berries with 1 cup of boiling water, leave for 2 hours, strain. Take 1 tablespoon 4 times a day.

Mountain ash
59. Infusion: brew 1 tablespoon of dried fruits with 1 cup of boiling water, leave for 4 hours, strain. Take 1/2 cup 2-3 times a day.
60. Decoction: 1 tablespoon of crushed dry fruits of mountain ash and 1 tablespoon of crushed dry rose hips pour 2 cups of boiling water, boil for 10 minutes, leave for 8 hours, strain. Take half a glass 2 times a day.

Scotch pine
61. Decoction: pour 2 teaspoons of dried kidneys into 1 glass of water, boil for 15 minutes, strain. Take 1-2 tablespoons 3 times a day.
62. Decoction: pour 3 tablespoons of dry kidneys with 1 glass of water, boil for 15 minutes, strain. Outwardly.

Bibliography
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4. Gollerbakh M. M., Koryakina V. F., Nikitin A. A. et al. The main wild plants of the Leningrad region.- Leningrad. gas.-journal. and book. publishing house, 1942.
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Scanning and text processing: Petr Slominsky (Moscow), 2005.