Cooking with Wild Plants. Herbs

This book continues the series «Cooking with Wild Plants», dedicated to edible wild trees, shrubs, herbs, ferns, algae, mushrooms, and lichens that can be found in the expanses of Russia. The main task of the series is to guide the... reader among the diversity of edible wild plants, to tell what specific parts of these organisms can be collected, and to show which methods of harvesting and culinary processing suit them best. The publication is a popular reference and does not require special knowledge in botany from the reader.

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.