Search Results for Eurasia Steppe
This wild vegetable, which tastes like a mixture of celery, carrot green and parsley, is particularly popular as an ingredient for green smoothies. The tender leaves also refine salads or stews and spinach.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
Finely chopped, creeping cinquefoil is suitable as a seasoning herb in salads or dried in herbal salt. In summer the fresh flowers can be used as edible decoration.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
The gooseberry grows in many gardens and can be picked fresh from the bush or eaten as light green jelly or compote.
Although the seeds of the hairy love grass produced in panicles are only about 0,5-0.8 mm in size, they are used as cereals.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
Ground elder or goutweed is a widespread herb plant that can be found almost all year round and can be used as a wild vegetable not only in times of need.
This cultivation of hemp is useless as a drug crop, but as a food plant the more valuable.
The black-brown seeds can be used as pseudocereals similar to quinoa, for example boiled as a porridge and grounded to a flour as addition to baking flour.
Common buckwheat: Fagopyrum esculentum More than just ``Poor man's food`` An important identifying characteristics of the common buckwheat that differentiats from the other buckwheat species is the red stem. Because gluten is absent, buckwheat can not be used alone for
They taste is almost the same as blackberries, but a bit more sour than these. The fruits can be picked straight from the shrub, or can be processed to jam and dewberry liqueurs.
The leaves can be eaten raw or cooked as leaf vegetables such as spinach. The black-brown seeds can be used as pseudocerals.
It is still a stubbornly held legend that the fruits of the rowanberry or mountain ash are poisonous. The small fruits are ideal for jam, mash, liqueur…
In Tibet, the roots are supposed to be eaten comparatively frequently as a nourishing root vegetable. They can be processed fresh or dried for later use. The leaves can be chopped (because they are very fibrous) and added as wild herbs in salads or steamed in oil.
The strawberries-like red fruits are edible, but taste dull and watery.
If the myrobalan plum is not eaten raw, it can be processed into compote and jam.
The round fruits of the Turkmen pear look more like small apples, but the flesh contains the stone cells typical for pears
The flower bases of the buds can be eaten like an artichoke, but those of the carline thistle are much smaller and hardly productive.
Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.
Kaiser Alexander cucumbers at maturity have a dark brown skin with netting. At this stage, the fruit should be peeled before eating.