12 plants that will not let die of starvation in the wild
Survival / / December 23, 2019
If you get lost, in the presence of berries, nuts and mushrooms are not lost. Worse, when they do not, the product is complete, and the fishing and hunting you do not know. Do not despair: food cgodyatsya many plants.
In the base sheet in the stem, there is an arrow-shaped cutout. Sam leaf sorrel, too reminds arrowhead. It has a sour taste due to the high content ascorbic and oxalic acid. Nutritional value is also protein. The leaves are eaten raw, and put in the soup or green cabbage.
Its leaves can be ground and eaten raw as a salad. they are rich protein. From boiled leaves and cooked mashed potatoes stew.
Young succulent leaves are suitable in food raw after preliminary soaking in salt water for an hour, but if no salt - a two-hour soaking in fresh water for disposal of bitterness.
You can also have roots: they are washed, dried and cut lengthwise. After the roast on the fire before the crunch. The roots have a pleasant sweet taste of sugar (it contains up to 10%) and starch (53%). If they roast and grind into a powder, it is possible to obtain a basis for a drink resembling coffee.
Plant with large leaves, sometimes on the edge of the wavy, and paniculate inflorescence. The flowers are usually white or greenish, sometimes pink or blood red.
In Europe, used as a vegetable crop. Eat only skinless thick leaf stalks - the rest is poisonous. The edible part is very juicy and nutritious. Delicious rhubarb stalks in boiled and stewed form.
5. Willow-herb (Epilobium)
This high plant (up to six meters) has a pleasant honey aroma, uniformly pink color flowers in the inflorescence-brush, tapering upwards. The leaves are arranged alternately on the stem and the like willow leaves.
Fresh leaves and shoots of fireweed put in soups. Very pleasant sweet roots are eaten raw. From the dried roots can get flour and bake cakes or cook porridge.
Widespread throughout the plant. Peeled burdock root can be eaten raw (tastier plants before flowering). If the roots are to bake, they become sweet and pleasant taste.
Can be found along the banks of rivers and lakes. This high plant with slender stems, narrow leaves on it and spikelet-whisk upstairs.
Its roots can be eaten raw - they are juicy and sweet, and contain little sugar, so sweetish. They can also cook and bake, dry. After drying - to grind into flour for cakes and fry and make a drink.
It grows abundantly in water. It is soft and light stems without leaves, with a modest brown whisk in the end. You can eat the roots of reeds, they are gentle and sweet, especially in the spring.
9. urtica dioca
In contrast to the stinging nettle, nettle higher, its inflorescences are long, and the leaves - pointy and elongated to an end.
Shoots and leaves can be sent to the salad after standing for 5 minutes in boiling water. Also suitable for soup.
Beautiful plant with a thick, velvety brown inflorescence, often found on the banks of reservoirs. It erroneously called reeds.
It is very nutritious and tasty considered shoots. They are boiled and eaten. The taste they resemble asparagus.
Cattail rhizome baked whole, like potatoes. Also, the roots cut into pieces in half a centimeter thick, and dried at a fire. If they grind - get flour for cakes and bread, if the roast and grind - the basis for a delicious and nutritious drink.
11. White lily (water lily)
We eat lily rhizome (located at the bottom). It is cooked, baked or fried.
12. Susak (Yakut wild bread)
It grows in the water, it has a long thin leaves and stems. Inflorescence at the end of the stem resembles an umbrella with big pink flowers - one apical flower and three separate inflorescences.
rhizomes are baked or fried with baconIs prepared therefrom flour and the beverage base (as from Cattail and cane roots).
Do not take the plants if you do not believe that it is in front of you. It is better to starve than eat something poisonous. Please note that some of the mentioned plants or their parts are edible only after the heat treatment or soaking.
Based on the book by Boris Kudryashov "Encyclopedia of Survival. One on one with nature. "
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