Cooking with Wild Plants. Herbs

The proposed volume describes herbaceous plants of Russia that have edible fruits, buds, and flowers, green (buds, leaves, shoots) and underground parts (rhizomes, roots, tubers, bulbs, etc.). The selection also includes plants whose specific parts are used as aromatic seasonings. Mentioned are also beverage plants that are used by the population (and sometimes by the food industry) for making alcoholic and non-alcoholic drinks, as well as substitutes for tea and coffee.

In addition to the description of the plants themselves, the book contains numerous recipes and practical recommendations that will be useful to a wide audience of readers.