I looked at myself in the mirror yesterday and was horrified. The skin is dry, the hair is dull... Despite the care, the heating of the house and the frost outside do their grim work. I dream of when I can go for walks more often. fresh air, expose your face to the clear sun and collect the first edible wild herbs.
I don’t want to buy early parsley and dill on the market - not only are they obscenely expensive, but they are also grown in greenhouses using growth stimulants that are far from natural.
Why do I try to eat food in the spring? Yes, this is a storehouse of vitamins and vitality! To grow onions and dill, you have to try very hard, but these fellows grow on their own, and they don’t care, because during their evolution they have adapted to survival so cunningly that even a summer resident with a hoe is no help to them.
Real ground greenery is still a long way off, but our unloved weeds have already begun to grow. It turns out that among them there are a lot of edible and useful specimens. Let's get to know them better.
Nettle
The earliest and most tender leaves are edible. To prevent them from burning your tongue, it makes sense to lightly scald them with boiling water. Although I put it through a meat grinder, and it loses more than half of its pungency.
Kislitsa
It is not by chance that it is so named; its leaves have a sour lemon taste, which means they contain a lot of vitamin C, which is so necessary in spring. Fresh leaves are added to the salad, and the tea made from them will have a pleasant sourness.
Burdock (burdock)
Burdock is good not only in the fight for voluminous hair, its roots and stems are incredibly tasty when stewed. It is even cultivated in Japan as a garden crops. The roots can be used to make jam or added raw to salads.
woodlouse
Juicy green chickweed is used in salads, soups or as a dried seasoning for dishes.
Hare cabbage (sedum)
The juicy, crispy leaves are good in salads; they can also be pickled or added to other vegetables to make casseroles and cutlets.
Horsetail
Young spore-bearing whites are placed in jelly and compotes, casseroles. The green juicy stems are eaten raw or stewed.
You may not know, but any plant, even one, has medicinal properties. But not all of them are edible, and some require special processing before eating. Please note that these medicinal plants, like yarrow, fireweed, cuff, knotweed, lungwort, cinquefoil, primrose (primrose), goat's rue, blue cornflower are also edible. Collect very young shoots and feel free to use them in spring salads.
It turns out that among the weeds there are a lot of edible and useful specimens. This is simply a storehouse of vitamins and vitality!
To grow onions and dill, you have to try very hard, but these fellows grow on their own, and they don’t care, because during their evolution they have adapted to survival so cunningly that even a summer resident with a hoe is no help to them.
15 Healthy Weeds for Spring Salads
Nettle
The earliest and most tender leaves are edible. To prevent them from burning your tongue, it makes sense to lightly scald them with boiling water. Although I put it through a meat grinder, and it loses more than half of its pungency. Young nettle leaves can be used to make soup (similar to sorrel), cutlets, green butter or salad.
Plantain
Edible leaves are used in salads, soups, casseroles, and they are used to make cabbage rolls and cutlets. Dried and crushed leaves are used as a seasoning for first courses.
Dandelion
The roots, flowers and leaves are edible. The oven-dried roots can be ground to create a coffee-type drink. The roots can also be stewed or boiled. Prepared from flowers delicious jam. The leaves are soaked in salted water to remove the bitterness and used in salad.
Shepherd's Purse
The whole plant is used. You can put it in salads and cook soups with it. The seeds taste like mustard.
Clover
A healthy tea is made from the flowers, and the leaves are used in salads, soups or cutlets.
Quinoa (white pigweed)
Leaves and seeds are edible. The leaves are very filling because they contain protein. The leaves are used to make cabbage soup, casseroles, and salads. They even ferment it like cabbage. The seeds are ground into powder and added to the dough when baking bread.
Wheatgrass root
In spring, these roots are juicy, white, and just beg to be added to a salad. They need to be soaked, washed and cut into salad. The dried roots are used for tea, which is very beneficial.
Ramson (bear onion)
Everyone knows wild garlic; it appears on the market before all the green ones. We love it for its special spicy garlic taste. It is good in salads, soups, vinaigrettes, as a filling for pies and dumplings, and just as a snack.
Snooze
This is such an annoying weed, I can save you from it in the garden! But in early spring it comes in very handy on the table. The leaves that are eaten are the very first ones that are just emerging from the ground. They are also used in salads and soups.
Coltsfoot
Yes yes it is medicinal plant quite edible. Leaves, flowers and roots are used for food. Young leaves taste like spinach.
Kislitsa
It is not by chance that it is so named; its leaves have a sour lemon taste, which means they contain a lot of vitamin C, which is so necessary in spring. Fresh leaves are added to the salad, and the tea made from them will have a pleasant sourness.
Burdock (burdock)
Burdock is good not only in the fight for voluminous hair, its roots and stems are incredibly tasty when stewed. It is even cultivated in Japan as a garden crop. The roots can be used to make jam or added raw to salads.
woodlouse
Juicy green chickweed is used in salads, soups or as a dried seasoning for dishes.
Hare cabbage (sedum)
The juicy, crispy leaves are good in salads; they can also be pickled or added to other vegetables to make casseroles and cutlets.
Horsetail
Young spore-bearing whites are placed in jelly and compotes, casseroles. The green juicy stems are eaten raw or stewed.
You may not know, but any plant, even a weed, has medicinal properties. But not all of them are edible, and some require special processing before eating. Please note that medicinal plants such as yarrow, fireweed, mantle, knotweed, lungwort, cinquefoil, primrose (primrose), goat's rue, and blue cornflower are also edible. Collect very young shoots and feel free to use them in spring salads.
P.S. And remember, just by changing your consciousness, we are changing the world together! © econet
The most delicious and beneficial weeds for the body that people have forgotten about are: burdock, quinoa, wheatgrass, plantain, dandelion, shepherd's purse, clover, viburnum and squash.
People have always thought that weeds are only harmful to their crops. But this opinion turned out to be wrong. Today people know large number species of weeds that are considered not only healthy, but also tasty.
There are a huge number of different weeds around the world. Most of them are unknown to humanity, but among those that people know about there are several thousand species. We are accustomed to the fact that such plants are completely useless and often they significantly worsen the yield of agricultural crops and also affect their quality. This is due to the fact that weeds, growing near cultivated plants, absorb a lot of moisture and nutrients from the soil, which often leads to deterioration in the growth of crops or their death.
In fact, few people know that weeds, in addition to harming cultivated plants, also bring benefits. They can not only treat many diseases, but also become the main ingredient for preparing various dishes. Such plants are called “edible” because they contain all the necessary components for beauty and health.
There is also a popular name for this plant: “large burdock”, since the mature weed has large and spacious leaves. It can be found anywhere: in a field, in a vegetable garden, near the banks of a river or road. Leaves, stems, burdock root and even fruits have beneficial properties.
Since burdock leaves are rarely used for cooking (its leaves have an unpleasant bitter taste), they are widely used for medicinal purposes. For example, they have good wound healing and antipyretic effects. Also, if you apply a burdock leaf to a sore spot for rheumatism, it will significantly reduce the pain. In addition, an infusion can be prepared from the leaves, which is used for constipation, kidney disease and even diabetes.
Burdock roots have a large amount of fatty acids and essential oils. Preparations based on burdock root extract help treat skin diseases (eczema, dermatitis, furunculosis, etc.). The oil of this weed is also often used to restore hair growth in cases of baldness. There is an opinion that burdock can fight cancer, because it contains substances that effectively kill cancer cells.
Burdock is no less popular in cooking than in medicine. In this case, its stems and roots are most often used for cooking. The root is considered especially tasty and healthy, because it contains the substance inulin. It is this that gives it a delicate sweetish taste. It is used to prepare salads, soups and other dishes. For example, fried root is considered a popular dish. It is thoroughly soaked in water and prepared as a main dish or added to others. The taste of burdock root is something between chicken meat and potatoes.
If you prepare this plant correctly, it will not only be tasty, but also healthy. Indeed, thanks to the huge content of vitamins and microelements, quinoa is very nutritious. It is known that even during the terrible famine, people survived by eating this weed. Soups, salads, and sauces are prepared from young quinoa leaves, but from a ripe plant that has seeds, you can prepare porridge, which tastes like buckwheat.
Except delicious dishes the weed is also consumed to cleanse the body. It contains a huge amount of fiber and pectin, which effectively removes waste and toxins. Traditional medicine recommends consuming quinoa for constipation, as it improves digestion.
In fact, this weed is the worst enemy for fields and vegetable gardens, because growing among cultivated plants, it negatively affects their growth. But on the other hand, few people know that this plant has a huge amount of useful substances. For example, these are ascorbic acid, carbohydrates, carotene and essential oils.
It is best to use a young plant that is still without seeds for food. Soups, sauces, salads are prepared from it, and also added to fish, meat and vegetable dishes. The root of the plant is used purely for obtaining flour. Pancakes, bread, and even porridge are baked from this flour.
This weed got its name because it grows mainly near roads. But, in addition, it can be found near the river, in wastelands and meadows. Everyone knows that this herb has a lot medicinal properties, For example:
- has a hemostatic effect;
- heals wounds;
- has a powerful antiseptic property as it kills germs, fungi and infections;
- treats gastritis and stomach ulcers;
- has a good expectorant effect, especially for bronchitis and even whooping cough;
- helps get rid of acne.
Dandelion leaves, flowers, roots and stems are used to prepare various dishes. This plant contains a large amount of protein. Despite the fact that this weed has a bitter taste, especially the leaves, they are used to prepare salads, sauces and add to soups. The flowers are used to make jam and prepare various desserts.
It contains a lot useful vitamins, of which vitamin A, B2, C, etc. In addition, it contains microelements such as calcium, magnesium and iron. It also contains a lot of fatty oil, which contains glycerides of lemon balm, oleic and cerotic acids. The presence of a large number of biologically active substances makes this weed simply irreplaceable in a complete human diet.
The healing effect of dandelion:
- improves metabolism, which promotes normal digestion;
- improves appetite;
- used for sleep disturbances and disorders, as it has a good sedative effect;
- reduces high temperature bodies;
- treats dry cough, as it has an expectorant effect;
- used in the treatment of anemia, diabetes mellitus and gout;
- used for vitamin deficiency.
This weed, in its nutritional qualities, resembles the various garden herbs that we grow. But, despite the fact that this plant is a weed, it will add a spicy taste to your favorite dishes. It is also interesting that the already mature plant has a completely different taste, spicy and sour. The seeds of this weed make an excellent dressing, which is no worse than mustard.
The shepherd's purse is part of many medicines, which help with many problems, for example:
- has a good hemostatic effect and also heals wounds;
- improves digestion and blood clotting;
- treats different infectious diseases in the oral cavity (stomatitis, periodontitis, periodontal disease, etc.);
- helps with cystitis and pyelonephritis.
Clover is a very free plant, because it can grow both in the field and among cultivated plants. This weed is not only tasty and healthy, it also has beautiful flowers, which are also useful. Clover contains almost no fat, but most of all it contains proteins. In addition, it contains a lot of calcium, iron, phosphorus, magnesium, as well as vitamins A, B, C. Thanks to such a huge content of useful components, clover leaves can be eaten if you are very hungry. This will help restore strength and give a boost of energy. Remedies based on the flowers of this weed have a good expectorant effect and help with all types of cough.
Clover can be eaten either raw or boiled. Its leaves and flowers go well in salads, soups, sauces and seasonings. If you pour boiling water over clover flowers, you can enjoy the fragrant and healthy tea. Both the leaves and buds of the young plant are pickled and fermented for the winter; it can be added to your favorite dishes or simply eaten as a salad dressed with olive oil.
Unlike other weeds, nettle is more famous and is often used in cooking. For example, everyone famous recipe green cabbage soup, where instead of sorrel, young nettle leaves scalded with boiling water are added. Also, nowadays it is not uncommon to have various salads and sauces made from this plant on restaurant menus. Of course, nettles are not consumed as often as, for example, parsley or lettuce, but this is in vain. In fact, people have not yet fully appreciated beneficial properties this weed.
In addition to original and tasty dishes, nettles must be used for another purpose. After all, our ancestors considered it the main ingredient for the preparation of various medicinal products. It helps with the following diseases:
- due to great content vitamin K has hemostatic and anti-inflammatory properties;
- has a good diuretic effect, which allows you to remove waste and toxins from the body;
- improves metabolism and reduces blood sugar levels;
- treats various skin diseases.
This plant is considered very useful and nutritious, since it contains many different components. For example, proteins, carbohydrates, organic acids, flavonoids, potassium, iron, magnesium, etc. Gumweed is used to prepare many dishes, but the seasoning made from this weed is considered very popular. To do this, dry leaves and stems are dried and ground into powder, then added to your favorite dishes.
In medicine, honeydew is used to treat many diseases. For example, this is arthritis, arthrosis, rheumatism, diathesis, eczema, bacterial infections. In addition, the weed has a huge number of beneficial properties, including:
- diuretic;
- anti-inflammatory;
- wound healing;
- painkiller;
- sedative;
- restorative.
For more information about tasty and healthy weeds, see this part of the author’s video blog by Natalya Tyshkevich:
There are a lot of survival tips, so we'll just tell you what we can eat from what grows under our feet and what we can't. What if it will be useful to those who didn’t know this? Fireweed (Ivan-tea)
Ivan-tea is a universal plant, soups and salads, and tea are prepared with it. Almost the entire plant is used as food - the roots can be eaten raw, or they can be boiled and used in dishes instead of vegetables; they are also used as flour for baking bread. Young fresh leaves are used in recipes instead of white cabbage.
Dandelion- completely edible plant from flowers to roots 
Chickweed (woodlice)- leaves are edible, used in salads 
Curly sorrel- a source of vitamins A and B. The leaves are used in salads, although you should not eat them in large quantities, they can cause urinary tract irritation 
Young leaves can be added to salads, sauces, soups, and egg dishes.
Chicory
Edible parts: flowers, leaves and roots. Chicory is a source of thiamine, niacin and zinc, vitamins A, C, E, K, riboflavin, vitamin B6, folic acid, pantothenic acid, calcium, iron, magnesium, phosphorus, potassium, copper and manganese. Chicory roots are used to make coffee. Young chicory leaves are used in salads, and mature green leaves are used as garnishes for dishes.
Plantain
Plantain contains a huge amount of useful substances: carotene, citric acid and nicotinic acid, phytoncides, tannins, vitamin C, vitamin K, mineral salts and proteins (in the seeds). Used in salads.
Nettle
Rich in minerals (chrome, iron, phosphorus, potassium, zinc, copper, sulfur, manganese, silicon), vitamins (group B, vitamin A, carotene, vitamin C, D, K) and amino acids. Young nettle leaves can be eaten like spinach, added to soups and vegetable dishes, dried nettle can be used as a spice or seasoning.
Burdock
Burdock is cultivated in Japan as a vegetable, because it is a very good source of many polysaccharides, valuable minerals - iron, manganese, magnesium, and small amounts of zinc, calcium, selenium and phosphorus. Burdock leaves and roots contain small amounts folic acid, riboflavin, pyridoxine, niacin, vitamin E and vitamin C.
Burdock has edible roots and stems. Burdock flowers taste like artichokes, and the roots have a distinct nutty aroma. The roots can be eaten raw by adding them to salads. Or boil, marinate and stew. Burdock goes well with potato dishes.
Purslane
The weed contains a large amount of antioxidants. Rich in ascorbic acid (vitamin C), beta-carotene (provitamin A), glutathione and tocopherol (vitamin E) and omega-3 fatty acids.
Purslane tastes like spinach greens. Like spinach, purslane is eaten raw or cooked. Weed sprouts are added to soups or salads. Excellent for pickling and pickling for the winter.
Clover. A healthy tea is made from the flowers, and the leaves are used in salads, soups or cutlets. 
Quinoa
Leaves and seeds are edible. The leaves are very filling because they contain protein. The leaves are used to make cabbage soup, casseroles, and salads. They even ferment it like cabbage. The seeds are ground into powder and added to the dough when baking bread.
Wheatgrass. More precisely, wheatgrass roots - soak the young roots, rinse and cut into salad. Dried roots are used for tea 
Snooze. The leaves that are eaten are the very first ones that are just emerging from the ground. They are also used in salads and soups 
Mother-i-Mahecha. Leaves, flowers and roots are used for food. Young leaves taste like spinach 
Kislitsa
It is not by chance that it is so named; its leaves have a sour lemon taste, which means they contain a lot of vitamin C, which is so necessary in spring. Fresh leaves are added to the salad, and the tea made from them will have a pleasant sourness.
Sedum (hare cabbage). Juicy crispy leaves are good in salads, they are also pickled or added to other vegetables and cooked in casseroles and cutlets. 
Horsetail Young spore-bearing whites are placed in jelly and compotes, casseroles. Green juicy stems are eaten raw or stewed 
Thistle. Remove the thorns from the young leaves and eat without hesitation. The roots of the plant are also edible 
Budra ivy, Budra creeping, dogmint has a high content of vitamin C. Young leaves are eaten raw 
Forget-me-nots- the entire above-ground part of the plant is edible 
Common spadefoot spadefoot, or Garlic spade - used in salads as a substitute for garlic 
Campanula rotundifolia- leaves are rich in vitamin C. Eat raw 
Field jar. Popular names of the plant: money plant, kopek grass, toad grass, vertebra, verdnik, klopnik, kopik, broom 
All parts of the plant are rich in ascorbic acid. Young leaves contain about 20% crude protein, up to 40% nitrogen-free extractives and up to 25% fiber, up to 0.1% ascorbic acid. The seeds contain oil (up to 30%), which can be used for technical purposes.
Echinacea- edible young leaves and flower petals 
Meadowsweet, or Meadowsweet, or Meadowsweet- young leaves are edible 
Wood mallow (balls)- the plant is completely edible, its leaves can be used as a salad substitute and are an excellent source of vitamins A and C, calcium and iron 
Klopovnik- seeds can replace black pepper 
Mullein- young leaves can be used in salads, but they are better suited for delicious tea 
Knapweed- only the flowers of the plant are edible 
Cleavers- such a nasty weed that constantly clings to everything. Eat it completely... 
Rogoz- eat young stems with leaves (closer to the rhizome, clearing of old leaves). It is better to boil old leaves 
Yasnotka- very nutritious as it is rich in vitamins, iron and fiber 
Violet- not particularly nutritious, but nevertheless the leaves and flowers are edible 
The word “weed” sounds like a death sentence, but in fact, sometimes plants that don’t deserve it are called that name. Few people know that in the yard, in the garden, in the vegetable garden, in the forest, it is easy to find herbaceous plants that can be eaten and at the same time receive benefits for the body. Let's find out what, if desired, you can make a delicious dish from.
1. Watercress
A weed that is sold in stores, but in fact it can be picked absolutely free near the nearest body of water. Watercress is added raw to various salads, which adds piquancy to the dish. It contains vitamins, healthy oils, minerals and alkaloid compounds.
2. Nettle
Another well-known weed that many use for culinary purposes. An example is green cabbage soup, in which nettle leaves are placed instead of sorrel. They must be young and always scalded with boiling water to eliminate the burning effect. In addition, nettle leaves are included in salads and sauces. It should be mentioned that nettle has been used in folk medicine since ancient times, as it has a wide range of beneficial properties.
3. Quinoa
Few people know that quinoa is used to prepare some medications and for the production of dietary supplements. You can benefit from the weed by eating it, for which you must first remove oxalic acid, which is dangerous to the body. Lemon juice or lemon juice will do the job well. heat treatment. Scientists have determined that the weed is even healthier than the more familiar sorrel, recipes for which can also be used to prepare quinoa.
4. Thistle
This plant is popularly called burdock, and many are familiar with it for its sharp spines. In fact, thistle is edible and tasty, and if necessary, it will help cope with hunger and get a boost of vitamins. The leaves need to be cut and cleared of thorns, then cut into pieces and boiled in salted water to form an edible soup.
5. Dandelion
You can not only weave wreaths from a beautiful and fragrant flower, but also use it for food. One of the most popular dandelion treats is jam. The leaves of this plant can be used in salad recipes. It is important to consider that when the plant ripens, it acquires a bitter taste, so it should be collected in early spring, when the leaves are young and tender. As for the benefits, dandelions contain a lot of beta-carotene, more than carrots.
6. Wheatgrass
A weed that is hated by gardeners and field workers because it negatively affects the growth of crops such as wheat. However, many do not suspect that the weed is very beneficial for the human body. Young plants that have not yet formed seeds are suitable for consumption. The leaves are suitable for salads, soups, sauces, and the roots can be used to make healthy flour.
7. Sitnik
A plant that is used for landscaping ponds, and many simply call it reed. In this weed, the stems, roots and seeds are edible. They can be eaten raw or boiled. Rusticum is nutritious because it is high in carbohydrates. The flour obtained from the dried roots will be sweet, and there will be no need to add granulated sugar to it.
8. Shepherd's Purse
Children of the 90s know this weed like no one else, since they ate it without fear, noting a rather pleasant taste that is similar to garden greens. A shepherd's purse can diversify the taste of any dish, adding piquancy to it. Please note that the young plant has a sharp and sour taste. You can use weed seeds for food by adding them to sauces instead of mustard. It is impossible not to note the beneficial properties of the shepherd's purse, which are used in medicine.
9. Purslane
This plant can be distinguished by its thick red stem and succulent rounded leaves. It is very difficult to get rid of this weed on the site, but if necessary, you can get a lot of edible greenery. The stems and leaves can be eaten fresh, added to salads or other dishes. Purslane can be an excellent substitute for spinach. As for the benefits, this plant contains antioxidants and omega-3.
10. Sakhalin knotweed
A weed that can be compared in appearance to bamboo due to its tall stems. It is widespread in northeastern Europe and the Midwest. It is recommended to use shoots of green and red color, up to 8 cm long. Leaves and peels should be removed from them, and then you can cook.
11. Clover
It is not difficult to recognize the plant, since it has leaves with three, less often four, petals, which are considered a symbol of happiness, and original pink flowers. However, few people know about the nutritious and healthy clover seeds, which contain up to 25% protein and 12% healthy fats. They can be eaten to quickly satisfy your hunger. You can also use dried flowers to brew delicious and healthy tea. You can also use raw leaves for food, which should be washed and salted, but the young buds are suitable for fermentation, like cabbage.
12. Kudzu
A plant that can feed a huge number of people, because it grows in many areas. Kudzu is very popular in the south, where a huge number of dishes are prepared from it, even sweet jams and jellies. One of the cooking options is to boil the roots, mix with soy sauce and add to the salad. Kudzu is an excellent helper for stomach problems.
13. Rogoz
One of the options for reinforcement in nature is an ornamental marsh plant, which many people confuse with reeds. The rhizomes are used as food, which are dried and ground to form a powder that can be used to bake bread. You can also eat young cobs, which taste similar to asparagus.
14. Bamboo
Many people do not know that bamboo is not actually a tree, but a type of grass that spreads very quickly, like a weed. The taste of the stalks is very similar to corn, and it also contains a lot of fiber, which is important for the body. The simplest way to prepare bamboo is as follows: the leaves and hard surface are removed, and then the shoots are cut into pieces and boiled for 20 minutes to remove the bitterness. At the end, the bamboo is seasoned with soy sauce and added, for example, to a salad.
