Search Results for Siberia
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 variety morello cherry (subsp. acida) is well-known and often traded in glass jars, as compotes and jam, and it is an essential ingredient in the Black Forest gateau.
Wild oat is edible and can be valuable in times of need as a famine food.
Young leaves and stems are edible as vegetables, the small flower buds can be prepared like artichokes.
The Shaggy mane is one of the few mushrooms for which no trip into the forest is necessary to collect them, because they are in our midst – even in big cities.
Chives are finely chopped or cut with scissors, and are used in herb butter, sauces and various other herbal preparations.
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.
Kaiser Alexander cucumbers at maturity have a dark brown skin with netting. At this stage, the fruit should be peeled before eating.
The fruits are sweet and have a very aromatic taste. They are best eaten raw.
North American natives made tea from the leaves and also ate them as a salad. The inner bark was smoked like tobacco.