How can living conditions in the tundra be improved. mainland tundra

For two weeks they were in the mountains, somewhat higher than our campsite. Almost every day we went down to Apuka to see the all-terrain vehicle. But there was no all-terrain vehicle. Of the products, the shepherds had only cereals and sugar. There was no flour, no tea, berries were brewed. When it began to snow, they began to collect protruding panicles of willow-tea.

Today the reindeer herders of Kamchatka have to work as much as in former times, and the responsibility is no less. But earlier for such work they were awarded orders and awards. And now? How they will live on, no one in the village knows.

On an all-terrain vehicle, we couldn’t climb up to the herd of deer, this place was too narrow, where the river, originating in the Fat Canyon, makes a turn. Stones and a huge number of fords. We leave the next morning. Packing bags of groceries and warm clothes on horses - the Chukchi from the village will change the shepherds from the herd - and move forward towards the pass.

Starting at the coastal sands of the Mezen River and in flabby, but still tall and dense shrubs framing the wooded banks of this river above the city of Mezen, the tundra, named after these rivers and the city, stretches like a hopeless desert to the shores of the distant Pechora.

Illustration from the archive of Peter Zverev

Too a thousand versts lay on this desert and five hundred passed from those places where the boundless plain of the Arctic Sea begins, shackled in granite shores, to those dense forests with which the southern halves of the Mezensky and Pinezhesky counties have grown and which are known under the name of taybol - lower and upper.

Starting in the north with bare sea granite, the tundra stretched to the south as a huge swamp with all its characteristic features: almost continuous quicksand, in places rusty from an excess of iron ores, in places white from the huge amount of moss growing on it (white reindeer moss). Here and there glimpse along this quicksand those chernins - in the native way, those water sources - simply, which always like to surround themselves (according to the general laws of nature) with whole groves of trees, even if they are meager and squat, as this time.

I don’t know how anyone, but personally I was not lucky with the spring goose hunting in the Moscow region this season.

Author's photo

All the surrounding meadows in the area where I usually hunt have been plowed up since autumn, although before that they had been untouched for years. Flocks of geese flew over the arable land with a cackle and, not finding a place where they could feed, flew away. Neither new "voluminous" profiles, nor decoys helped to seat a single goose. Something had to be done.

Rescued friend - aspiring passionate hunter Stanislav. “There is an opportunity,” he said, “to hunt a migratory goose in Taimyr. The hunting there is great. Departure on command. Looked at the map. Far away is the Taimyr Peninsula, but a great desire and anticipation of a good hunt won, and I began to pack a backpack.
The long-awaited departure team arrived on May 25. Four hours of flight to Norilsk by plane and almost an hour and a half by helicopter to the north, towards the Kara Sea, and we are in the Taimyr tundra. We are a small group of experienced hunters in the amount of five people, including Stanislav and me.

An animal of the tundra, the arctic fox or polar fox, is a predatory mammal belonging to the canine family. It is the only representative of the fox genus.

External Description

The Arctic fox is a relatively small animal, strongly resembling an ordinary fox. The body is 50-75 cm long, the tail is 25-30 cm, the height at the withers is 25-30 cm. The total body weight of the male reaches an average of 3.5 kg, the maximum weight is up to 9 kg. The body of the arctic fox, unlike the fox, is more squat, the muzzle is shortened, the ears are rounded, slightly protruding from under the thick winter coat - this helps to protect them from frostbite. The name of the Arctic fox species is translated from Greek as "hare's paw", since the paw pads of all arctic foxes are covered with stiff hair.

At the SEMA tuning show in the United States, Japanese manufacturer Toyota introduced a concept based on the Tundra pickup truck with CrewMax cab - Tundra Ultimate Fishing. The special pickup truck is a joint development of tuning studio CS Motorsports and Britt Myers, who is a professional fisherman. It is worth noting that Myers won the Bassmaster Elite Series fishing championship held in the USA.

The pickup truck is equipped with a kung, in the built-in retractable part of which there is a refrigerator and a large number of compartments that can accommodate a variety of fishing tackle.

Not everyone can afford to buy a pickup truck from a Japanese company. Such an initiative would be a great example for the Russian manufacturer UAZ, which produces SUVs that are popular in Russia.

edible plants

For example, the ancient Chukchi used more than 23 species in their diet. wild plants! And how many vegetables and fruits do you take from your garden? Calculate for fun. Potato times. Cucumbers - two. Tomatoes - three ... Not recruited? Then you can’t reach the Australian natives at all ... Edible plants

For example, the ancient Chukchi used more than 23 species of wild plants in their diet! And how many vegetables and fruits do you take from your garden? Calculate for fun. Potato times. Cucumbers - two. Tomatoes - three ... Not recruited? Then you can't reach the Australian natives at all. They knew about three hundred (!) Useful plants. And only thanks to this they lived where the European died in a matter of days.

In our country, there are over two thousand plants, fully or partially suitable for food. Their total weight is hundreds of thousands of tons. And all over the world there are more than 120,000 varieties of such plants suitable for writing!

Almost any geographical area, excluding perhaps the floating ice of the Arctic Ocean and the glaciers of the highlands, can provide a person with a vegetarian lunch, where there will be a salad, first, second, third courses, and possibly an exotic dessert!

Plants are edible: rhizomes, bulbs, stems, shoots, buds, leaves, flowers, seeds, fruits, nuts, cones, etc. Some parts of plants can be eaten raw, others - after thorough boiling, frying or other thermal processing, as well as drying, soaking and other methods.

Nuts, fruits and tubers have the highest nutritional value. The most productive soils are located near water bodies - rivers, lakes, swamps.

Edible plants such as reeds, cattails, and reeds often form a solid wall. Water lilies and a water chestnut float on the surface of the water, revered as a delicacy even by the ancient Egyptians. From the rhizomes of many aquatic plants, previously dried and ground into flour, you can bake bread cakes and cook porridge.

Edible parts of trees. Not only herbaceous plants are suitable for writing, but even trees! No, this does not mean that little known grows in the depths of the taiga. sausage tree, which, having cut down, can be cut into circles, like an ordinary "Doctor's" sausage. Of course not. It is not the trees themselves that are edible, but their individual components, and even then not at any time of the year.

For example, cones, acorns or sapwood are thin, young bark adjacent to the trunk. Pine can offer five edible parts to the table: unblown flower buds, young shoots, sapwood, cones, and needles as a vitamin drink.

In birch, in addition to sapwood and sap, you can use buds and young leaves, which contain up to 23% protein and 12% fat.

The dwarf polar willow is almost completely edible! This shrub no more than 60 cm high is often found in the tundra. It grows in groups, sometimes completely covering the ground. In the polar willow in early spring, the inner parts of young shoots freed from the bark are used for writing. You can even eat them raw! In addition, young leaves are edible, which are 7-10 times richer in vitamin C than oranges. Flowering "earrings". Young, peeled roots. And even freed from the bark, well boiled and ground trunks (Fig. 1)!

Oak can be attributed to edible trees (Fig. 2). From ancient times, the inhabitants of Europe were saved from hunger by oak acorns. Acorns were collected at the end of September or immediately after the first frost. Raw acorns are not suitable for food due to the abundance of tannins in them.

Therefore, they were peeled, cut into four parts and poured with water, soaking for two days, changing the water three times a day to eliminate the bitter taste. Then again they poured water in the proportion of two parts of water to one part of acorns and brought to a boil. Boiled acorns were scattered in a thin layer in the open air on a wooden baking sheet for pre-drying, and then dried in an oven or on a stove until the acorns began to crackle like crackers. After that, they were crushed or ground. At the same time, coarsely ground cereals were used for porridge, and flour for baking cakes.

I will quote several old recipes for dishes made from trees. “Next, dried fish caviar is prepared, which is intended mainly for men who go to the forest to hunt wild animals. Having with him one single pound of this dried caviar, the Kamchadal is provided with provisions for a whole month, because when he wants to eat, he cuts off the bark of a birch (and they grow everywhere here in abundance), removes the upper soft bark, and its hard part, adjacent closest to the trunk of a tree, spreads a small amount of fish caviar taken with him, and then eats it like a cracker or like a sandwich, which is all his food. “The bark (birch) is in great use, because the inhabitants, scraping the bark from a raw tree, chop it with axes like noodles, finely and eat with dried caviar with such pleasure that in winter you can’t find a Kamchatka prison in which the women would not sit near a damp birch ridge and did not crumble the declared noodles with their stone or bone hatchets.

“Dried sapwood of larch or spruce, rolled up and dried, not only in Siberia, but also in Russia to Khlynov and Vyatka, is used in famine years.”

“The Chukchi prepared one of their favorite dishes from the leaves and young shoots of willow, they stocked up for future use. Willows were stuffed into sacks of seal skins, and this kind of silage was left to sour throughout the summer. In late autumn, such an acidic mass froze and in the following months it was cut into slices and eaten like bread.

I hope these lines have convinced skeptics that trees can be used not only as firewood or building material but also to serve! The most nutritious and tasty sapwood (sometimes it is incorrectly called bast) in the spring, during the period of sap production and intensive growth of the tree. Although, in principle, it can be used for gastronomic purposes both in summer and autumn.

Some sources claim that the northern peoples, during a severe famine, ate winter sapwood as an additive to other foods. Although, probably, at this time of the year it already differs little from the upper crust. But as they say, hunger is not an aunt, there is no time for gourmet food here. Moreover, I read historical chronicles, which talked about eating the bark in general, although it is generally accepted that the upper bark of trees is not suitable for food due to the too abundant content of tannins. It's hard to figure this out. I guess it all depends on how hungry you are. In my life, I also ate a lot of things that I thought you shouldn’t eat in principle.

Academician Likhachev said in an interview that in besieged Leningrad, people dying of hunger ate sawdust (!), For which they threw them into the water, where the tree, after being for a long time, began to ferment. They ate this fermented, smelly, but protein-giving mushy mass. When harvesting sapwood, it is best to remove it at the base of the trunk or even from thick roots that have crawled out to the surface of the earth, where it is most nutritious and juicy.

Sapwood extraction methods vary. The simplest is to make two deep circular horizontal cuts on the trunk with a knife or an ax and two vertical cuts connecting them. Remove the upper bark by prying it on one side with a knife. If it does not lend itself well, you can use small wooden wedges driven between the trunk and the bark (Fig. 3). In principle, sapwood can be eaten raw - it has a sweetish taste, of course, not without a “wooden” aftertaste. Long cooking significantly improves its taste. Sapwood, pubescent in boiling water, gradually soaks, swells and turns into a uniform gelatinous mass, which, after cooling slightly, should be eaten.

If this “porridge” is dried on stones heated on a fire, or on another improvised frying pan, then the resulting flour can be used for baking bread cakes. The most nutritious is the secondary bark of birch, willow, maple, pine, aspen, larch, spruce, poplar. By the way, all of these trees, except for larch, have edible buds and young shoots raw, but better boiled. Nutritious streaks of evaporated and thickened juice on the trunks, reminiscent of chewing gum. And now I will invite the reader to taste vegetarian delicacies at the same table with a person who had an accident, well, let's say, somewhere in the taiga, forest-tundra or mixed forests. As they say, than God sent. And God sent a lot. There is an appetizer, and the first, and second, and third courses, and for a "snack" - a fruit and berry dessert.

Salads. It is better to start the meal with light snacks.

Of the great variety of edible wild plants, I tried to choose only those that can be used in the first, second, and third dishes.

Common saxifrage femur. Herbaceous umbrella plant, 30–70 cm high. Petiolate leaves, pinnate. The flowers are small, with five petals, white. Blooms in June August. It grows in upland meadows, grassy female forests and on edges, fields, along roads, in bushes. The stems are straight, branched, finely ribbed, hollow inside, fluffy outside. Dried roots and leaves are harvested for future use. For salad with early spring and until autumn, young leaves can be used.

The bodyak is multi-leaved, Tatar. Herbaceous perennial with a high (up to 150 cm) cobweb-fluffy stem. The leaves are large, especially the lower ones, grayish-cobwebbed to white-tomentose below. The flowers are very expressive: fluffy, dark purple, baskets up to 3-4 cm in diameter. Blooms in July-August. Grows in the steppe and forest-steppe zones, in the mountains rises to subalpine meadows.

Bristle bristle, bristly tartar, lilac sow thistle, bodyak. A common weed in inhabited areas. Young leaves and shoots of these types of thistle are used in salads. And in the southern regions of the steppe zone, on saline meadows, an edible boletus is often found, in which rhizomes are used as food.

Hogweed dissected, bunch. Perennial up to 2 m tall, covered with stiff hairs. The barrel is an empty finely ribbed tube. Basal leaves are large, trifoliate, on long petioles, stem leaves are small. The flowers are white-green, sometimes pink. Marginal - irregular, collected in large umbrellas, two-lobed petals. Blooms from June to September. It grows along the edges of forests, in forest clearings, in bushes, meadows, along the banks of rivers and streams, in the mountains it sometimes rises to the upper border of the forest. A plant harvested before flowering begins is the most delicious. For salad, young stems are used, peeled, and young leaves boiled for 3-5 minutes. It is dangerous to confuse hogweed and fenugreek with poisonous hemlock, so if you are in doubt about which plant is in front of you, it is better not to use it.

Broad-leaved bell. Perennial from the bell family, 50 to 150 cm high. Saw-toothed leaves, drooping flowers, corolla blue or bluish, broadly bell-shaped. The column during flowering is noticeably exposed from the corolla. Blooms in June-July. Grows in forest meadows, shrubs and deciduous forests. Young leaves and shoots go for salad.

Four-leaf bell, hens. Plant height from 50 to 150 cm, 3-4 leaves per stem. Inflorescence many-flowered, paniculate. Corolla narrowly bell-shaped, blue. Blooms in July. It grows in deciduous forests (poplar forests), forest clearings, wet meadows, and shrubs. Broad-leaved bell (Fig. 5). It has a thick fleshy root and a stem 50–100 cm tall. Leaves 3-5 in a whorl. The corolla is blue, the column is equal to the corolla or slightly protrudes from it. Blooms in July. Grows on rocky slopes, steppe meadows, shrubs, birch forests, along forest edges.

Highlander mountain, alpine, Bashkir cabbage, sour, sour buckwheat. Rhizome perennial 15–100 cm tall. Leaves on short petioles, elongated. The flowers are white, collected in racemes on a panicle. Blooms from May to August. Grows in meadows, meadow steppes, rocky sparse forests. on the edges, old deposits. A salad made from young stems is delicious, and in spring - from young leaves.

Highlander Snake, or pharmacy, cancer neck, serpentine, throat, black roots. Height - from 30 to 100 cm. Pale pink flowers are collected in a dense ear. Blooms from May to August. Grows in meadows, forest clearings, bushes, swamps. Young leaves and shoots can be eaten raw or used in salads.

Knotweed, knotweed, grass-ant, pig grass, gosling, bird's buckwheat, Alta-tymyrdaakh (Yakut.). A smooth plant with adpressed and ascending branches, 10 to 50 cm high. Flowers are small, inconspicuous, located in the axils of the leaves, the petals are white or pink. Leaves on short petioles. Blooms from June to September. It grows near roads, in wastelands, on river sands and shallows, near housing. Young stems and leaves go into the salad. The leaves are dried for the future.

Mining grate prickly, young, turnip, hare cabbage. Herbaceous biennial, in the first year developing tiled smooth fleshy leaves forming hemispherical cones. In the second year, a stem develops from these cones with a long multicolor brush up to 30 cm tall. Flowers greenish-yellow, almost sessile. Blooms in July-September. It grows in the mountains along open stony slopes and rocks, sometimes in flat steppes on sandy soil, in sparse southern pine forests and along forest edges. For salads, leaves from annual plants are used. Before eating, cut off the cones at the ends of the leaves. The leaves are juicy, with a pleasant sour taste, on a hot day they quench their thirst.

City gravel. Erect stems 20–80 cm high, with solitary flowers at the top. Petals yellow, sometimes Pink colour with numerous stamens, without reddish-brown veins, rounded. After flowering, the calyx folds down or spreads out. Flowers are non-drooping. Blooms from May to August. It grows along forest edges, in thickets of shrubs, along ravines and roadsides. For salad, young fresh leaves and stems are used. Its colleague - river gravel - grows in damp meadows, along river banks, in forest clearings. Petals whitish or slightly yellowish with reddish dots, notched at the top, sepals reddish-brown, erect. Flowers drooping. Blooms from May to July. Leaves rich in vitamins are used in salads.

Goose onion yellow. Stem up to 30 cm tall. Flowers are located in an umbrella-shaped sessile inflorescence. The basal leaf is slightly longer than the stem. Blooms in April-May. You can find it in forests, roshes, among bushes. Leaves can be used for salad, having previously held in boiling water for 1 - 2 minutes.

Angelica forest. Herbaceous perennial with a thick root (Fig. 6). Stem glabrous, empty inside, up to 2 m tall, downy just under the umbel, branched in the upper part. Inflorescences are collected in hemispherical multi-beam umbrellas. The flowers are small white with a pinkish tint. Blooms in June-July. Grows in alpine meadows, forest swamps, forests and shrubs. Leaves and petioles are harvested for future use in dried (for seasoning dishes) and salted form. For salad, young stems peeled from the skin will go.

Angelica pharmacy, medicinal. A large plant, the stem is smooth, up to 2.5 m tall. Umbrellas are spherical, large. Blooms in June-July. It grows on the outskirts of swamps, in swampy forests, among shrubs. Fruits in August-September. Young shoots can be used as a vegetable or added to salads.

Cocksfoot. Cereal plant up to 1.5 m high, with grayish-green, rough leaves. Spikelets are twisted in dense bundles at the ends of the branches. Flowering in June-July, fruiting in August. Its young, juicy shoots, sweetish in taste, are used for salads. You can find it in sparse forests, forest clearings, grassy slopes, meadows and among shrubs.

Hedgehog team Starry Bunge (Fig. 8). Perennial with a thin rhizome up to 0.5 m tall. The leaves are ovate, the upper ones are sessile, the lower ones are petiolate. Sepals herbaceous, hairy, petals white. It grows in shady forests, shrubs, in river valleys and along ravines. In the mountains it rises to the upper border of the forest. Blooms in June-August, leaves under the snow with green leaves. Salads are prepared from young shoots and leaves collected before flowering (then the shoots coarsen).

Ivan-tea, narrow-leaved chamenerion, fireweed, Koporsky tea, horse grass (Fig. 9). Perennial with a smooth erect stem up to 1.5 m high, with elongated dark green leaves.

Katran Tatar. The flowers are purple or purple-red, collected in long racemes. Grows on burned areas, forest clearings, embankments and slopes, along ditches and roads, often in large thickets. Blooms in the second half of summer. Young leaves and shoots go into the salad, previously dipped in boiling water for 12 minutes. Rhizome plant of the steppe zone, 60‒120 cm high. Fleshy leaves, paniculate-branched inflorescence with white petals. Blooms in May. Young stems are eaten, like cabbage, raw and boiled. All parts of the plant are edible.

Oxalis ordinary, hare sour. Stemless perennial, 5–10 cm tall. Petals with pink veins. The leaves are trifoliate, light green on petioles. For the night in rainy weather and from the bright sun the leaves fold, fall down, and open early in the morning. Blooms in May June. Eat food should be limited, as in large quantities it is harmful to the body. For lettuce, its sour leaves, collected during flowering, go; they can be dried.

Clover (Fig. 10). Three types of clover: hybrid - the stem is almost erect, the flowers are pink, the two upper teeth of the calyx are set aside one from the other; meadow - flowers are spherical, lilac-red or pale lilac, stipules are ovate, sharply narrowed into a long thin point; the creeping stem is creeping, the flowers are white, sometimes pale pink, the two upper teeth of the calyx are very close together. All species have the same nutritional characteristics. Young stems and leaves go into the salad. You can look for clover in meadows, along river banks, forest edges, along roads. Blooms from May to October. Leaves and shoots can be harvested in dried and pickled form.

Topovnik broad-leaved, peppery, sunny horseradish. Perennial, up to 1 m high. Grows in saline meadows and steppes, near dwellings. Blooms in June-August. For salad, young leaves and shoots are used, and seeds that taste like pepper are like a spice.

Raceme grate, sandy oats, aigarkiyak (Kazakh), giant hairwort, giant grate. Perennial herb, 50–150 cm tall. The leaves are hard, bluish. Blossoms in May-July, bears fruit in August-September. For salad, fresh shoots and buds are used. You can find it on the coastal sands, on the dunes, in the sandy steppe, sparse forests, on the sands.

Stinging nettle, kshtkan (Kazakh). Stinging nettle. A well-known plant, up to 1 m high, with large jagged leaves, seated with burning hairs. Both types of nettle are found in wastelands, along ravines, along river banks. Blooms in June-July.

Both types of nettle are close and valuable in their nutritional value. The leaves of young nettles, pubescent in boiling water for 5 minutes, go to the salad. Young shoots, crushed raw into gruel, seasoned with salt, pepper, vegetable oil, are loved by the inhabitants of Georgia. It can be dried or salted for future use.

Hemp nettle. Plant height ‒70‒150 cm. Leaves palmately dissected into 3‒5 segments. Blooms in June-July. It occurs in wastelands, along roads, in steppe meadows, rocky slopes of hills and small mountains. It is used for food, as well as stinging nettle.

Burnet medicinal, pharmacy, porridge, blackhead, ymyyakh (Yakut.). Herbaceous perennial, up to 1 m tall. The leaves are pinnate, the flowers are dark purple, elongated. Blooms in May-August. It lives in meadows, in sparse forests, among bushes, on forest edges, along the banks of streams and rivers. Young fresh leaves, reminiscent of cucumbers in smell, go into the salad. You can keep them in boiling water for 1 minute, drain and cut into a salad.

Potentilla goose, goose foot. Herbaceous perennial with a bunch of basal leaves and with long creeping rooted stems emerging from the axils of these leaves. The leaves are pinnate, oblong, glabrous above, green, silvery beneath from adpressed hairs. Flowers solitary on long straight stalks, yellowish. Blooms from May to autumn. It grows in wastelands, along roads, in wet meadows, along river banks (on sands), near lakes and ponds, in forest clearings. Young leaves are used in the salad, which are harvested during the flowering period.

Quinoa. There are a large number of species of quinoa, five of which are of nutritional importance. All types of other quinoa are weeds and often grow near housing, on salt marshes, in the steppe, and deviated even on wastelands, along rivers and lakes and on cliffs (sprawling). Young leaves and shoots are used in the salad.

Quinoa spear-shaped (fig.). Stem height ‒ 20‒100 cm. Blooms from June to September. The lower and middle leaves are triangular-lanceolate with often horizontally deflected lower lobes.

The quinoa is rejected. Stem height ‒ 15‒70 cm Blossoms in July-August. The leaves are fleshy, juicy, thick in dry form, finely wrinkled.

Coastal quinoa (Fig. 12). Stem height ‒ 15‒80 cm. Blossoms in July-August. The leaves are not juicy, smooth, without wrinkles. The inflorescence in fruits is discontinuous-spike-shaped. Spreading quinoa. Stem 30–80 cm tall. Blooms from July to September. Branches with fruits are horizontally deflected or directed upwards at an acute angle.

Garden quinoa, zhusakalabata (Kazakh). Stem height ‒ 50‒120 cm. Blossoms in July-August. Flowers with a pistil, of two genera: with a small perianth and horizontally lying seed, and others without a perianth, but with two bracts, the seed lies vertically.

Linden is heart-shaped, small-leaved. A well-known tree, up to 25 m tall. Blooms in July. The bark is furrowed, dark gray. The flowers are medium-sized, collected in small inflorescences. Young leaves can be used for salad by pouring boiling water over them.

Arctic spoon, scorbutic herb. Biennial, 10 (sometimes 20 or more) cm high, naked plant. The lower leaves are petiolate. Petals are small white. Blooms in June July. It grows in the tundra in elevated areas, on clay hills and sandy shores. The aerial parts of the plant are used for writing, which are eaten raw in the form of a salad and salted for future use.

Burdock felt, cobweb, burdock, dedovnik (Fig. 3). Perennial with a thick vertical root, branched ribbed stem up to 1.5 m tall. The leaves are large, wide, rough, ovoid, lower - on long petioles. The flowers are lilac or dark purple, collected in spherical baskets. It grows along the banks of rivers, in wastelands, among bushes, along ravines, and near dwellings. Blooms in July-August. For salad, young peeled stems are used and leaves, collected before flowering, are dipped in boiling water for 1–2 minutes.

Altai onion, fistulate, cherlik kulcha, sogun (Tuv.). Height - up to 1 m, thickness - 13 cm. It looks like a garden onion - a batun. Grows on rocks, rocky slopes. Bow linear. Height - 25‒70 cm. The leaves are narrow. Grows in meadow steppes, slopes, dry fields, dry light forests.

Victorious onion, wild garlic, flask, khilba (Tuv.). Stem up to 70 cm tall. The leaves are wide, petiolate, flat. The flowers are small, greenish-white, collected in a spherical umbrella. Grows in forests, mostly dark coniferous, in alpine meadows. Dip lettuce leaves for 2-3 minutes in boiling water. Onion drooping, slime, mangyr (Alt.). Height - 20‒70 cm. The leaves are flat. Grows on steppe rocky slopes, in feather grass steppe, steppe meadows.

Onion koroda, chisel. Stem 10–15 cm. Flat leaves. It grows in meadows, often marshy and damp, along river banks. tundra and alpine meadows. The tops are tender.

Onions are aging. 20‒70 cm tall. The leaves are puffy. It grows in the steppes, on the steppe rocky slopes, dry meadows.

Bow angular, garden. Stem up to 70 cm tall, angular, thin. Grows in meadow steppes, meadows, fields. All types of onions bloom in June-July and are used as regular onions.

The cuff is ordinary. Herbaceous perennial with rounded, folded, lobed leaves along the edge, as if collected in a rosette. Plant height - up to 3040 cm, with a short but rather thick woody horizontal rhizome. The stems are slightly hairy, the lower leaves are petiolate, the upper ones are sessile. The inflorescence is loose, collected in the form of a panicle, composed of small umbrellas. The flowers in umbels are very small, yellow-green. Blooms in June-August. Grows in meadows, clearings, roads, alpine lawns, forests. Sometimes forms whole thickets. Young leaves and shoots go into the salad, pubescent for 1 minute in boiling water.

The softest lungwort (Fig. 14). Small (up to 40 cm) perennial. The leaves are rough, ovate, pointed, elongated. The flowers are quite large, collected at the tops of the stems, first pink, then purple and finally blue. Blooms in April - June, simultaneously with snowdrops. Grows in forest clearings, edges of deciduous and mixed forests. Basal leaves are suitable for salad, peeled stems and petals can be used. You can make a salad with the addition of other plants.

Underripe spear-shaped, "bottomless pipe". Herbaceous perennial, up to 1.5 m tall. Large, broadly spear-shaped leaves of the same length and width. Baskets of Flowers are drooping, forming a paniculate structure .. flowering. It grows in forests, along forest edges and clearings, among bushes. In the spring, tender, still 1. unblown leaves and stems (peeled) are eaten raw or in a salad.

Oat root. An erect stem, up to 1.5 m high. The leaves are linear-lanceolate, widened at the base, long, coming from the root crop in the form of a rosette (up to 30 leaves in a rosette). The flowers are reed, purple or violet, collected in baskets. The root crop is cylindrical, up to 4 cm in diameter. It grows in the Crimea and some central and southern regions of the European part of the CIS. Young leaves go into the salad.

Cucumber herb, borage officinalis, borage, borage. Large (up to 60–70 cm), rather rough plant with a succulent strongly branched stem, pubescent with hairs, with a cucumber smell. The leaves are oval, narrowed at the base into a petiole, serrated along the edges. Large dark blue flowers are collected in paniculate inflorescences. Blooms in June-August. It grows like a weed near housing, in the fields. Leaves collected before flowering and young stems are used in salads.

Dandelion medicinal, piya (Kazakh). A well-known small (up to 40-50 cm) plant with a thick short vertical rhizome and bright yellow flowers collected in a basket. Grows in meadows, roads, wastelands, fields, near housing. Almost the entire plant is edible. Blooms in May - July. A salad is made from young leaves by soaking them in cold salted water for about thirty minutes.

Comfrey medicinal. Quite a large plant, up to 1 m tall, with an upright, branched stiff-haired stem at the top. The leaves are large, ovate-lanceolate. The corolla is dirty-violet. Flowers in dense curls. Blooms in May - June. Grows in damp bushes, in wet meadows, near rivers, lakes, in ditches, along roads, near swamps. Young leaves go into the salad.

Stonecrop purple, like maral (Kazakh), kantitaer (Tatar), udenyedszuuk (Kalmyk), hare cabbage, silverwort, creaker. A naked plant, 15–80 cm tall, with a straight, unbranched stem and densely seated alternate oval-shaped leaves, thick, juicy, with a bluish tinge. Flowers are collected at the top in a dense branched inflorescence. The flowers are small with dark pink or crimson petals. Blooms in July-September. Grows in fields, meadows, bushes, river banks, landfills, birch pegs, rocks and slopes. The top leaves and young shoots go into the salad.

Large-cup primrose, rams, cockerels. Herbaceous perennial, 15–30 cm tall, with a short rhizome. The leaves are all basal, oval, narrowed at the base. Flower stems come out of the rosette, flowers are yellow, clustered at the top with an umbrella, one-sided. Blooms in May - June. It occurs in forests, on the edges, glades, meadows, among shrubs. The leaves are used for salad, and as a source of vitamins they are harvested during the flowering period, quickly dried in the sun.

Plantain large, common A well-known small plant with a rosette of basal leaves and several flower stems (arrows). Plantain large, common. Blooms from June to August. Grows in meadows, fields, roads. Young leaves are used in the salad, pubescent in boiling water for 1 minute. Salad tastes better with the addition of shavel.

Prozanik, or pazdnik speckled, bar. Perennial, 30–120 cm tall. covered with stiff, protruding hairs. Basket single, with yellow flowers. Blooms in June-August. Grows in meadows, sparse forests, forest clearings and edges. Fresh basal leaves go into the salad as an admixture with other vegetables and herbs.

Creeping couch grass, bidayek (Kazakh). Tall (up to 1.5 m) cereal with a long rhizome. Blooms in June-July. Inhabits meadows, clearings, grassy coniferous and deciduous forests, near roads and dwellings. Fresh rhizomes go to the salad.

Dahurian rhododendron. Branched shrub, up to 2 m tall, with leathery leaves, with a large and bright pink corolla with a purple hue. Blooms from April to July, sometimes blooms again in August-September. It occurs in pine, spruce, cedar, but especially in deciduous forests, on rocky slopes of mountains, on placers of stones, rocks, along the slopes of mountain streams, on burnt areas and clearings. Edible petals of rhododendron, which are easily separated along with the stamens. They have a pleasant smell and sweetish taste, so they are pleasant to eat, and can be used for salads.

The duckweed is small. Stems - plates are ovoid, thickish, opaque, floating on water in lakes, ponds, creeks. Taste qualities of duckweed are high. Salads can be prepared from it, just rinse well.

The duckweed is triadic. The plates are oblong, triangular, thin, transparent, connected in groups, immersed in water. Lives in stagnant water. In terms of nutritional properties and use, it does not differ from small duckweed.

Sverbiga eastern, common, wild radish, meadow radish. Strongly branched hairy plant, up to 120 cm tall. The stem is rough. The flowers are bright yellow, inflorescences in the form of a brush. Fruits in the form of elongated nuts, pointed at the top. This weed is found along roadsides, in fallow lands, fields and meadows. Blooms in June-July. For salad, fleshy leaves are used (in Armenia they are called getzug). You can use young flowering stems collected before flowering for salad. Pour boiling water over them and peel off the hairy skin.

Meadow heart. A small plant (up to 50 cm) with a straight stem and a rosette of rounded basal leaves. Stem leaves narrow, linear. The flowers are of medium size, collected in a dense brush. The petals are lilac, sometimes white. Inhabits swamps, banks of rivers and streams, wet meadows, between bushes. Lettuce leaves have a sharp, bitter, but pleasant taste.

Smolevka ordinary, broad-leaved, cracker. Hollow, bluish-green plant 40-50 cm (sometimes up to 1 m) tall. The stem usually branches at the top. Leaves su opposite, with a sharp end, bluish. The flowers are quite large, white with a red tint. Blooms in July-September. Grows in meadows, sparse grassy forests and forest edges. Often found as a field weed. For salad, young sprouts that taste like asparagus are used.

Smolevka is doubtful, drooping. Straight, pubescent, slightly branched trunk, height - up to 70 cm. Leaves and basal stems are fluffy. Inflorescence narrow, one-sided, drooping. The flowers are quite large, hanging, with a narrow long calyx. Petals (five pieces) white or white-greenish. Blooms from May to August. Grows in dry sparse forests, clearings, meadows, clearings in burnt areas, on stony dry slopes, on sands. It is used in food, as well as common tar.

Common gout (Fig. 18). Perennial with a tubular, pubescent stem with short hairs, slightly branched at the top, up to 1 m high. The leaves are trifoliate, ovate, elongated and pointed at the top. White flowers are collected in multi-beam complex umbrellas. Blooms in June-July. It grows in sparse shady forests, along their edges, clearings, among forest shrubs, along ditches, weedy places, in ravines, logs. Green, not yet blossoming leaves are used to prepare spicy salads, for which they are poured with boiling water for 10 minutes, the water is drained, and sorrel is added. They can also be used as a seasoning for other foods.

Snyt mountain. Stem height ‒ 20‒70 cm. Leaves are smooth, basal on long petioles. Petals are small and white. According to its nutritional properties, it almost does not differ from common goutweed. The colza is arcuate, ksha (Kazakh). A plant with a straight (up to 60 cm high) trunk and leaves cut only in the lower part (Fig. 19). The flowers are bright yellow, the pods are bent and strongly deviated from the stem of the inflorescence. Flowering and fruiting from May to June. It grows in water meadows, in forests, along the banks of rivers and lakes, in the mountains and in general in wet places. For salad, take young leaves, aged in salted boiling water for 10 minutes.

Cumin ordinary. Known plant, up to 80 cm high, smooth. The stem is furrowed, more or less strongly branched, with long deviated branches. The leaves are tri-pinnately compound, with narrow lobes. Flowers are white or pinkish. The fruit is elongated, laterally flattened, with a pleasant smell. Blooms in June-August. It grows in upland meadows, in sparse forests and along their edges, along roads, in fields in the forest, less often in the steppe zones, near housing. For salad, young leaves and stems, peeled from the skin, are used. The seeds are used as a spice.

Chicory ordinary, root, weed. Herbaceous plant, up to 120 cm high, with a thick spindle-shaped brown rhizome and a tall and erect rough, branched stem at the top. The lower leaves are collected in a rosette, the stem leaves are obovate, stalked. The flowers are bluish-blue with a white corolla. It grows in wastelands, near roads, along steep river banks, among shrubs, on forest edges, along slopes and railway slopes, occasionally in meadows, forest clearings, grassy slopes. For lettuce, leaves, stems and shoots are harvested during the flowering period. They are washed in cold water, chopped, stewed with a small amount of fat (margarine), cooled and used in a salad.

Chyna Eyelyna. Herbaceous perennial, up to 1 m tall. The leaves are large, with 3–5 pairs of leaflets, the corolla is yellow, orange by the end of flowering. Blooms from May to August. Grows in sparse mixed forests, grassy and mixed with birch pine forests, meadows, mountains. Raw young stems and seeds go into the salad.

Chystyak spring, hare salad, goat grass, salad bowl, mannik, heavenly manna, grain rain, heavenly potatoes (it also has other popular names). A plant from the buttercup family, up to 30 cm tall. In early spring(Blossoms in May) in wet meadows, on forest edges, among shrubs, sometimes in deciduous forests and in fields, its shiny varnished leaves of a rounded ovoid shape and bright yellow flowers are visible from afar. Leaves on long petioles, single flowers, 6-2 petals. The root consists of a bundle of oblong thick filaments. sticking out in all directions, and between them a large number of white or slightly grayish nodules. For salad, young shoots are used, which must first be boiled for 5 minutes, then drained. By the time the fruit ripens, the chistyak dries up and becomes poisonous.

Sorrel. There are many species of this plant from the buckwheat family. Young leaves (before flowering) and shoots go to lettuce. Blooms in June-July. Passerine sorrel, small sorrel, goat sorrel. Small, no more than 50 cm plant. The leaves are spear-shaped, sometimes the ears or lower lobes at the base of the plate stick out almost across its length. The flower is red, with a dark tint. It grows mainly on arable land, fallows, sands, slopes, etc., weedy places. Use for salad should be in small quantities and previously dipped in boiling water for 3-5 minutes.

Horse sorrel, at‒kunak (Kazakh). A plant reaching 120 cm in height. The lower leaves are obtuse, cordate-ovate. Basal leaves on long petioles, stem, short. The flowers are small, greenish, collected in a dense branched inflorescence at the top of the stem. They are found in meadows, sometimes in saline, forest clearings, in roshes, on grassy sukhons.

Curly sorrel. It is very similar to horse, but the leaves are lanceolate-oblong, pointed, finely curly along the edge. Grows in meadows, on the outskirts of fields, river banks, along roads, in wasty places.

Common sorrel, sour, sour, at‒kunak (Kazakh). Height 30–100 cm. Stem branched. The leaves are arrow-shaped, juicy, sour in taste, lower on petioles, upper sessile. The flowers are small, greenish-brown, collected in a panicle. Grows in meadows, fields, sparse forests, grassy slopes, fallow lands, near fields.

Pyramidal sorrel, long-weeded, raceme-flowered, kumuzdyk-dara (Kazakh). Height ‒ 50‒100 cm. Leaves are arrow-shaped at the base, with crescent-curved lobes. The tepals in fruits are rounded and in some places serrated along the edges. Grows in meadows, grassy steppe slopes, forest glades, in birch pegs.

Field yarutka, banker, kopeck, toad grass. A small annual plant, 20–80 cm tall, with a bare stem. White Flowers - crosses. Leaves sessile, oblong. The pods are almost round. There are many small wrinkled seeds in the pod. Blooms from May to August. Grows on forest edges, wastelands, roads, salt licks, upland, meadows, near housing. The leaves have a pungent smell of radish or mustard. For salad, fresh leaves are used, especially as an admixture with other salads.

Laminaria white, deaf nettle. Plant 30–100 cm tall. The whisk is white. Blooms from May to September. It grows in sparse forests, along their edges, among shrubs, in swamps, along river banks, in wastelands. Young leaves and shoots are used for salad. The leaves are similar to spinach.

First meal. Well, now that the salads have helped whet your appetite, let's think about the soup. I will start listing the first courses with the same thigh.

Saxifrage femur (see salads, Fig. 4). In addition to salad, young leaves can be used for green soup, and roots can be used as a seasoning. Dried roots and leaves are prepared for future use in soup.

Hogweed dissected (see salads). It is used to make cabbage soup and borscht. From the leaves, a good decoction is obtained, which has a mushroom taste, young stems, peeled, rhizomes, and inflorescences are added to it during the flowering period.

Lily-leaved bell (see salads). Young leaves and shoots are used for soup. Four-leaf bell (see salads). Its name "hens" comes from the fact that the broth of young leaves and shoots resembles chicken in taste. The broad-leaved bell has the same properties.

Highlander mountain (see salads). Young leaves and stems are suitable for green cabbage soup, they will completely replace sorrel. You can also use the highlander bird. Leaves and stems can be dried for future use.

Peas are hairy, fluffy. Annual, 20-90 cm tall. Corolla bluish-white. Brushes two, eight-flowered. The beans are drooping, appressed-fluffy, usually containing two seeds. Flowering from May to August, fruiting from July. It grows in the steppe near roads, in grain crops, on the borders. deposits. The seeds taste like lentils. They can be brewed into soup, but first rinse and soak in a soda solution.

City gravel (see salads). Young fresh leaves and stems go for soup.

Angelica forest (see salads, Fig. 6). The petioles of the leaves will go for the necks. They can be harvested for future use in salted form, dried for dressing dishes.

Hedgehog team (see salads, Fig. 7). Young shoots are useful for dressing soup, although they have a sweetish taste.

Barnyard chicken millet (Fig. 20). Weed, 20–80 cm high. Leaves are flat, glabrous. Spikelets are twisted on the branches. collected in a narrow panicle. Blooms in June. Seeds are used for soup. And you can find this cereal in wet places, fields, in the steppe and forest-steppe zones, near housing.

Starry Bunge (see salads, Fig. 8). For soup, young leaves and shoots are harvested before flowering, while they are not coarse.

Zopnshs??? tuberous, pig's ears, damn rib. Perennial, up to 120 cm high, with tuberous nodules on the roots. The stem is branched, tetrahedral, chalky. The lower leaves are triangular-heart-shaped, the upper ones are oval-elongated, serrated. Flowers lilac- or whitish-pink, pubescent, in the form of dense whorls. Grows in meadow steppes, shrubs, meadows, grassy slopes, sparse birch, pine, deciduous forests, on the edges. For soup go tubers. which must be placed in boiling water. It is good to add millet and potatoes or their substitutes.

Ivan-tea (see salads, Fig. 9). Immerse young leaves, shoots and rhizomes, as well as nettle and sorrel in boiling water for 1-2 minutes, let the water drain, chop, stew with fat and put in boiling broth for 10 minutes.

Marsh marigold, marsh kuroslep, frog grass. Quite a large plant (up to 50 cm and above) with dark green shiny large leathery petiole leaves, with numerous bright golden yellow flowers at the top of the stem. Blooms in April-June. Grows in swamps, river banks, wet meadows, near streams. Raw leaves and stems are poisonous, but after boiling they become safe and can be used to make cabbage soup. Young stems with unopened flowers, collected in spring and dried, can also be used in cabbage soup.

Caragana tree-like, yellow acacia, chiliga (Fig. 21). Tall, up to 3 m, shrub. The leaves are pinnate. The flowers are yellow, collected in bunches, rarely solitary. Blooms in May June. Grows in sparse forests, forest edges, open steppe slopes, scree, sands. Unripe beans are edible and can be brewed into soup. Oxalis ordinary (see salads). Hold the leaves and petioles for two hours in cold boiled water and use for soup, like sorrel.

Clover (see salads). You can use clover leaves to cook green cabbage soup in the same way as sorrel or spinach.

The bell is prefabricated, twisted, St. John's wort, horse St. John's wort, primochnaya grass. Herbaceous perennial of medium size (up to 70 cm) with flowers twisted at the top and in the axils of the upper leaves. Corolla violet-lilac or dark-lilac. Stems are reddish. The lower leaves are ovate, on long petioles. Blooms in June-September. Grows in meadows, fields, sparse forests, shrubs. Young basal leaves will go instead of sauerkraut for cabbage soup.

The grate is racemose (see salads). For soup, young fresh shoots and buds, previously boiled for several minutes, are used.

Stinging nettle, canopy nettle (see salads). Young leaves and shoots, previously boiled for 3 minutes, are used to prepare green cabbage soup.

Potentilla goose (see salads). Boil young leaves and shoots in water for 3 minutes, drain the water, chop and boil the soup.

Spear-shaped quinoa (see salads, fig.). For soup, you can use young leaves, and in August-September, mature seeds (instead of cereals).

Burdock felt (see salads, Fig. H). Its roots can be put in the soup instead of potatoes, and seasoned with young peeled stems and leaves, which are added to the soup 10-15 minutes before the end of cooking. The roots can be harvested for future use in dried form.

Cuff ordinary (see salads). Pour boiling water over young leaves and shoots and soak for 2-3 minutes, then put in soup. It is good to add the same amount of leaves and shoots of sverbigi.

The softest lungwort (see salads, Fig. 14). For soup, use stems and basal leaves.

Underripe spear-shaped (see salads). In the spring, the leaves and stems with the skin removed are used to make soups.

Oat root (see salads). Boil the peeled root crops in salted water, chop and put in the finished soup.

Cucumber grass (see salads). Leaves collected before flowering, and young shoots can be used instead of cucumbers in okroshka on shavel broth, in soups, soups.

Dandelion officinalis (see salads). Young leaves soaked in salt water for 20-30 minutes to remove bitterness will go into soup.

Comfrey medicinal (see salads). Fresh leaves go into the soup. Stonecrop purple, hare cabbage (see salads). Leaves instead of cabbage can be used for making necks and stews.

Plantain large (see salads, Fig. 5). Put the washed leaves in boiling water for 3 minutes, then stew and then put in a boiling broth along with sorrel, cook for 20-25 minutes.

Prozannik, or speckled pazdnik (see salads). The soup uses fresh basal leaves.

Couch grass creeping (see salads). Soup is made from fresh rhizomes.

Rhubarb is compact. Perennial, 40-50 cm tall. Large leaves (lower up to 1 m or more). Numerous white flowers are collected at the top of the stem in a dense panicle. Blooms in June-July. It lives on rocks, rocky slopes of mountains. In early spring, cabbage soup can be cooked from leaf petioles, and later - from stems with unblown inflorescences. They can also be eaten raw.

Small duckweed And triple duckweed (see salads, Fig. 16, 17). Both types of duckweed have high taste qualities. Well-washed duckweed is put into the soup 5–10 minutes before the end of cooking.

Sverbiga oriental (see salads). From the greens, the Sverbigs prepare cabbage soup, soups, mashed potatoes. The decoction tastes like fresh beans. Young stems, peeled, can also be put in soup.

Meadow core (see salads). The leaves are in the soup.

Mountain gout and common gout (see salads, Fig. 8). Soups and cabbage soup are cooked from leaves and petioles (instead of cabbage). A good soup is made from equal parts of goutweed, plantain, knotweed (Highlander), hogweed with the addition of cereals.

The colza is arcuate and the colza is straight (see salads, Fig. 9). Greens, previously aged in boiling water for about three minutes, become soft and tasty and are used for soup.

Southern reed (common), reed, khomus (Yakut), kamys and kurak (Kazakh). Tall (up to 3 m) cereal with a long. thick rhizome, with a straight stem and stiff, wide, pointed leaves of grayish-green Color (Fig. 22). The panicle is dense, up to 40 cm, grows in rivers, along their berets, in swamps, flood meadows. For soup, young, not yet green sprouts are used, they are also eaten raw.

Field horsetail, irk budun (Kazakh). Horsetail has a long black rhizome from which two kinds of stems depart. In early spring, juicy yellow-brown stems appear, up to 30 cm tall, segmented, dressed in knots with fused leaves, wither after ripening. In summer, bright green and strongly ribbed stems develop, on which sparse whorls of simple or slightly branched branches appear. It grows in meadows, fallow fields, in crops, on river sands, in sparse forests. In spring, young spore-bearing stems and spikelets-pistils can be used for soup.

Yuiel ordinary, kulmak (Kazakh). A winding stem, wrapping around bushes, trees, sometimes rises up to 8 m up. The leaves are large, three, five-lobed. The flowers are collected in dense cone-shaped ears, and the ears are in groups on short branches. Blooms in June-July. Grows in shrubs, damp ditches, river banks, on islands and willows. Young leaves fermented with salt will go for cabbage soup. You can cook soup from cereals, hops and sorrel: first boil the cereals, then add finely chopped hop roots and sorrel greens, salt and cook for another 15 minutes.

Cetraria Icelandic, Icelandic lichen, "Icelandic moss", reindeer moss. Vegetative body in the form of bushes, up to 15 cm tall, consisting of whitish‒ or greenish‒brown, flat, wrapped or almost tubular lobes. The edges of the lobes are usually cilia, reddish in the lower part. It occurs on the soil in pine forests, in swamps among mosses in the forest-tundra and tundra. When cooking reindeer moss, a thick slimy decoction is obtained, which is well absorbed by the body. It promotes recuperation and has a beneficial effect on the gastrointestinal tract.

Chistyak spring (see salads). Young shoots are used in soup before the fruits ripen, as the drying plant becomes poisonous. And the tubers can be used after flowering. In the soup, they need to be laid whole and boiled until tender. Common shavel (see salads). From young stems and leaves, green cabbage soup, soups, purees are prepared, often with the addition of other herbs. The properties of all types of sorrel are similar.

Shetinnik is green, green-eared, it-kunak. or Msk‒kuiruk (Cossack), chumiza. Annual, from 5 to 75 cm tall. The inflorescence is pale green, long and rather thick. Bracts are smooth, bristles are green. Leaves without hairs at base. Flowering in June-July, fruiting in August-September. It grows in fields, roads, along river banks, on rocky and rocky slopes, near dwellings. For soup, grains peeled from films are used.

The bristles are yellow, bluish or yellow-flat (Fig. 23). Differs from green bristles in the wavy-wrinkled lower lemma, larger spikelets, and rufous or reddish bristles. Seeds are also used in writing.

Yarutka field (see salads). Young leaves are suitable for soup in spring and early summer. They can be dried for future use. Good fish soup with yarutka. Yarutka greens and fish are laid at the same time.

White lamb (see salads). All green parts of the plant can be used to make soups and soups. It can also be used as a seasoning for other dishes.

Orchis is helmet-bearing. A small plant, up to 45 cm tall. Tubers are ovoid. The flowers are variegated, in a dense cylindrical inflorescence. The corolla lobes are violet-pink, and the middle part is white. Blooms from late May to July. It grows in sparse forests, along their edges, forest meadows. Soup can be made from the tubers by first dipping them in salted boiling water for 2-3 minutes to remove bitterness. After this treatment, they can be dried for future use. The tubers are harvested at the end of summer after the flowering of the plant.

Second courses. Now let's see what you can eat for the second.

Badan thick-leaved. kylbysh (Tuv.). Herbaceous perennial, 105 cm high, with large rounded leathery leaves and lilac-pink flowers collected at the top of the stem, blooms in June-July. Grows on rocks, rocky slopes, in placers. Often it covers them completely. In writing, rhizomes soaked in water are used.

Hogweed dissected (see salads). Young stems can be used for dumplings, marinated. Cornevish have a sweet taste and can be used as root crops. During the flowering period in writing, you can use the gruel of inflorescences. Pour boiling water over young stems with unblown inflorescences and fry in oil.

Lily-leaved bell, four-leaf bell, broad-leaved bell (see salads, Fig. 5). All types of bells have edible rhizomes that are eaten boiled. They have a sweetish taste.

Water chestnut floating, chilim, hornwort, devil's walnut, water chestnut (Fig. 24). Aquatic plant, 5 m long. Leaves of two types: underwater - linear, falling early, and rhombic floating on the surface of the water, collected in a rosette. Corolla white, fruits with four outgrowths - horns. Blossoms in June-July, bears fruit in August-September. Found in fresh lakes. In writing, fruits are used in raw and boiled form. As a second dish, it can either be boiled in salt water or baked in ashes.

Highlander mountain (see salads). You can make puree from young stems.

Highlander viviparous makeyson (Khakass.) (Fig. 25). Plant height from 5 to 40 cm. The stem is straight, branched. The upper leaves are sessile, the lower ones are long-petiolate. The edge of the sheet is slightly wrapped on the underside. The flowers are white, pink or red, collected in a dense elongated inflorescence up to 8 cm long, in the lower part of which the flowers are replaced by bulbs. Blooms in June-August. It grows in meadows, in thickets of shrubs, in forest clearings in moss and rocky tundras.

Highlander snake (see salads). Young leaves and shoots are eaten raw, boiled, pickled. Hairy peas (see first courses). From the seeds washed and soaked in a soda solution, you can cook porridge.

Angelica forest (see salads, Fig. 6). Unopened flower buds boiled in salt water and fried are considered a gourmet dish. Young stems, peeled, are eaten raw.

Hedgehog team (see salads, Fig. 7). From young juicy shoots. having a sweetish taste, you can make a puree.

Barnyard chicken millet (see first courses, Fig. 20). Seeds can be made into porridge.

Zopnik tuberous (see the first єїchyuda). Porridge is boiled from the flour of dried tubers. Fresh tubers are baked.

Ivan-tea (see salads, Fig. 9). Fresh roots can be eaten raw and cooked instead of cabbage. From the dried and ground into flour roots, you can cook porridge. Young leaves and shoots can be mashed.

Lake reed, koga (Kazakh). Long-rooted herbaceous plant, 1–2 m tall. The stem is cylindrical, in the form of a twig, almost leafless, without panicles and cobs. Only in June, a small brush of prickly hairs appears at the top of the stem. Brown. It grows in water, along the banks of reservoirs, along marshy shores, swamps. The white bases of the stems can be eaten raw. Roots can be baked in ashes, peeled and eaten with salt. You can boil young roots in salt water, peel and mash.

Saxifrage spiky (Fig. 26). Fleshy, up to 30 cm tall stem, at the bottom of which are elliptical leaves in a bunch. The flowers are reddish in color. Grows on rocky slopes of coastal hills. The young shoots of Karagan tree are edible (see First notes, Fig. 21). Unripe beans can be eaten boiled. Cook porridge from seeds.

Chestnut. The fruits of the famous tree are edible raw, but it is better to boil them or bake them in a fire, be sure to cut the peel, otherwise the chestnut will burst and throw out the pulp. The fruits remain edible until January.

Claytonia holly (Fig. 27). The leaves are narrow, the flowers are large, pinkish. Grows on rocky slopes, in floodplains. Edible is a thick, elongated or tuberous root that tastes like a potato. Eat raw or cooked before or after flowering.

Klubnekamysh sea, seaside, nurse, or buuldk (Kazakh), crowded. Perennial plant, up to 80 cm high. On underground shoots, spherical tubers (marine) or tuberous thickenings (crowded). Their inflorescences are different. In the first, the spikelets are crowded several times in a head, in the second, all in one head. Grow in swamps, meadows, banks of reservoirs. The tubers are eaten raw or boiled. Chariot racemose (see salads). Young fresh shoots and buds will go for mashing.

Kopechnik (Fig. 28). The leaves are ovate, the flowers are purplish-violet. It grows on the slopes of the coasts, hills, in the meadows of the polar islands. Nodules (thickenings on root processes) are edible after boiling or frying. Stinging nettle (see salads). Puree from young nettle leaves: boil the leaves in salted water, squeeze, chop, add a little nettle broth, mix and cook again, stirring, until the volume increases.

Large-fruited lobed, ball-shock (Kazakh). Perennial, 20–40 cm tall, with thick (up to 3 cm) tuberous rhizome. Large leaves, oblong, pinnately dissected. Paniculate inflorescence, lower flowers without perianth, at the top of them - violet-pink corolla. Blooms in May. You can meet him in dry clay solonetsous steppes, on rocky slopes. Thick rhizomes are eaten raw, boiled, baked in ashes.

The capsule is yellow and the capsule is small. These types of egg capsules differ in leaf size and yellow flowers. In the yellow capsule, they are larger. The plant is aquatic, with floating leaves, with a deep notch to a long petiole extending from the rhizome lying at the bottom. Rhizome creeping, fleshy, yellowish-greenish outside, white at the break. Both species grow in lakes, ponds, backwaters, overgrown rivers. The seeds and rhizomes are eaten roasted or boiled in salt water, as they are poisonous when raw. Beforehand, the rhizomes should be crushed, soaked for 6 hours, changing the water 3 times, then boiled for 40-50 minutes.

Pure white water lily, water lily, small water lily (Fig. 29). A plant that looks like a capsule, but the leaves are not heart-shaped, but kidney-shaped, with a red or purple-red underside. These species differ in the size of the flower and leaves. Bloom from June to August. Habitat - like a egg-pod. Eat in the same way as a capsule. Jelly from the rhizomes of a capsule or water lily: 1 part of the rhizomes and 0.5 parts of Icelandic moss. Boil the moss with a small amount of water (about 0.5 l) for ‒2 hours. Separate the broth and pour it over the rhizome, salt and cool.

Meadowsweet vyazolistny, whitehead, cod. Herbaceous perennial, 60–180 cm tall. Leaves are white-felt below with 2-7 pairs of small leaflets. Seeds curled. Roots without thickening. Blooms in June-August. It grows in meadows, among shrubs, in sparse forests, in grassy swamps, along the banks of rivers and lakes. Young shoots and boiled roots are eaten.

Meadowsweet six-petal. Differs from vyazolistnoto in size (up to 70 cm), leaves (up to 30 pairs). Its seeds are straight. Roots with fusiform nodules. Blooms in May-August. It grows in upland meadows, in the steppes, along the edges of the forest, in forest clearings, among shrubs. Small nodules on the roots are eaten. They are eaten raw and cooked. Potentilla goose (see salads). Tuberous thickened rhizomes are boiled for 20 minutes in salted water or fried. Young leaves and roots can be mashed.

Spear-shaped quinoa (see salads). The leaves can be boiled and mashed, and the mature seeds make a nutritious porridge.

Hazel is multi-leaved. Shrub over 2 m tall, with large oval coarsely toothed leaves. Flowering in May, fruiting in August-September. It grows along the edges of forests and on mountain slopes. The fruits are nuts, collected 2-3 at the ends of the branches. Nuts are very nutritious, they are eaten raw, dried and roasted (roasted). Lily. I will describe 4 types of lilies used for food. They all bloom in June-July. Lily Pennsylvania, Dahurian, Sardaana (Yakut.). Stem up to 120 cm tall, in the Alpine race - 5-20. Flowers are orange or blood red. It grows in damp meadows, in light deciduous forests, in forest clearings, grassy slopes, in thickets of shrubs.

Lily Bush, beautiful. Stem up to 60 cm tall. Flowers light red, rarely yellow. Grows in riverine meadows, meadow slopes, in thickets of bushes.

Curly lily, martagon, common saranka, royal curls, monohorun-ot (Yakut), sarishen (Tatar). Stem up to 1.5 m tall. It grows in grassy coniferous and deciduous forests, in fields and edges (Fig. 30). Lily bulbs are the richest nutrients spring, late summer and autumn. They are the ones who eat. They are eaten raw, baked, porridge is cooked from dry onions.

Lily dwarf, narrow-leaved, red locust. Low, up to 50 cm, corolla red or bright orange. It grows in meadow steppes, on open rocky slopes, in steppe forest clearings and meadows. Bulbs are also used for food.

Linden heart-shaped, (see salads). Linden seeds are very nutritious, they are consumed in the same way as hazelnuts.

Burdock felt (see salads, Fig. 13). The roots of the plant are edible, especially the first year, when they are soft and juicy. They are boiled in pieces or stewed in oil, fried or baked in ashes. They are also eaten raw. Only two-year-old burdocks bloom, and vegetative shoots are visible on one-year-olds.

Floating mannik. Cereal up to 1 m tall, with a rare one-sided panicle of ears. Blooms in May - June. It grows in water meadows, near ponds and lakes, along streams. Seeds called "manna" are nutritious, they are used to make delicious sweet porridge, having previously peeled off the shell of the manna creeping rhizome and rough long leaves.

Common bracken, bracken fern (Fig. 31). Large (up to 1.5 m or more) fern. The leaves are double-thrice pinnate. Grows in forests, more often in old clearings already overgrown with grass, in wastelands, in taiga meadows, among shrubs. Often forms dense thickets. Raw is poisonous. Edible young stems (unexpanded heads). Before cooking, the broken stalk must be tightly squeezed into a fist at the point where it ceases to be soft, and dragged along its entire length to remove the felt-like layer. IN fried it tastes like mushrooms. Boiled - asparagus. Bracken rhizomes are also edible if baked over a fire. All 250 cultivars of the northern temperate male fern are considered edible while they are young. True, some of them without appropriate cooking are very bitter.

Plantain large (see salads, Fig. 15). Leaves can be mashed, preferably with the addition of sorrel. Stewed greens: for 1 part hogweed, 1 part mallow and 1 part sorrel, take 2 parts of young plantain leaves, 2 parts of goutweed, onion, fat. Stew the mixture in a small amount of water. Onion and sorrel Add 10-15 minutes before readiness.

Wheatgrass creeping (see salads). Fresh peeled rhizomes are boiled.

The pond is floating. An aquatic plant with a long flexible rhizome creeping along the bottom. Stems up to 120 cm, go up. The lower leaves are in the form of thin long ribbons, the middle ones are stem-like, lanceolate, the upper ones are long-petiolate, with an oval plate floating on the water. The flowers are small, sit on a stem in the form of an ear and protrude from the water. It is found both in stagnant and flowing water bodies in the steppe and forest regions. Blooms in June-July. Its tubular roots resemble the taste of a water chestnut. They are eaten raw and baked.

Broad-leaved cattail, kubaakhylyga (Yakut.), Koga (Kazakh). Cattail angustifolia (Fig. Z2). Perennials up to 2 m high with a thick cylindrical stem without nodes. Long bluish or gray-green leaves are located at the base of the stem. The flowers are collected in characteristic cylindrical black‒brown velvety inflorescences‒cobs. It grows in swamps, swampy banks of rivers, lakes, ponds, backwaters. Young shoots and rhizomes are eaten. They must be boiled in salt water, drained, and stew the rhizomes and shoots with the addition of fat. From flour (see bread) you can cook porridge.

Sverbiga oriental (see salads). You can make mashed potatoes from greens of sverbigi. Common goatweed (see salads, race 18). Young leaves and shoots can be boiled, stewed, making caviar out of them, salted for future use separately or together with sorrel.

European soleros, sorang (Kazakh) (Fig. 333. A juicy, fleshy annual with a branched stem, up to 35 cm high. There are no leaves, the branches are jointed. It blooms in June-August. It grows on wet salt marshes, mainly along the shores of salt lakes, sometimes along the banks of the rivers.The green mass is used as a vegetable.

Asparagus ordinary, pharmacy. Perennial, 50-50 cm tall. Blooms from late May to mid-July. It grows in steppe and floodplain meadows, among shrubs, on grassy slopes in the steppe and adjacent forest zones. White thickened stem shoots that have not yet come out of the ground are used for food. They are eaten boiled. Black-rooted ostrich. common, Germanic mixed black-rooted, black fern, partridge, black locust.

Rhizome perennial. Barren leaves are green, double-pinnate, up to 1 m long and up to 20 cm wide. Spore-bearing leaves are brown, up to 50 cm long. Sporulation in August-September. Petioles of young barren, not yet unfolded leaves are eaten. They are used in the same way as bracken shoots (see above).

Arrowhead arrowhead, or common (Fig. 34). Aquatic rhizomatous plant, up to 1 m tall, with trihedral stem, shortened rhizome and tubers. Leaves of various shapes: underwater - lace-like; floating - swept. Violet-white flowers are collected in large inflorescences. Blooms all summer. It lives along the banks of rivers, lakes, ponds, swamps. Tuberous formations, which contain 1.5 times more starch and times more proteins than potatoes, when raw, resemble nuts, boiled or baked chestnuts. You can cook porridge from them: boil fresh tubers in salted water for 5 minutes, peel, chop, add a little water and cook until the desired consistency. Sometimes a slight bitterness is removed from the tubers, but it does no harm.

Arcuate colza, ksha (Kazakh) (see salads, Fig. 19). Young leaves are used to make puree, as a side dish.

Umbrella susak, bread box, unnyuula, or anagakhyn (Yakut.). Large (up to 1.5 m) coastal plant with a long creeping rhizome, with a bare rounded stem. The leaves at the bottom of the stem are triangular or linear, a bit like garlic leaves. above are flat. Numerous white‒pink flowers on long pedicels are collected at the top of the stem like an umbrella (Fig. 35).

Sitovnikovy susak is slightly smaller, up to 50 cm tall. Both plants bloom in June-July. They live along the banks of rivers, lakes, ponds. in swamps, stagnant waters (often in thickets of reeds and reeds), in ditches. Their fleshy blossoms or late tubers on the roots are edible. Harvest them should be either in the spring, late in the fall. You can dry them for future use: washing in cold water and cutting into pieces; after grinding the pieces, you can cook porridge.

Tubers can be used instead of potatoes in boiled, fried and baked form. Susak puree: boil washed roots for 15-20 minutes, chop, add sorrel, onion, salt and cook until tender. southern reed (see first courses, Fig. 245). Its young sprouts and rhizomes that have not yet turned green are eaten raw, boiled, stewed, mashed with nettles, and rhizomes are baked in ashes.

Single-flowered tulip, bread. A well-known bulbous plant with yellow flowers, 30–50 cm tall. Blooms in April-May. It grows in rocky and sandy steppes, on open rocky slopes. In the spring, tulyana bulbs are edible, raw and boiled.

Horsetail (see first courses). In the spring, young spore-bearing shoots can be eaten raw, make a casserole - salt for future use. Wintering tubers - boil. Wash the spikelets freed from the shells, mix with boiled mushrooms and fry.

Common hops (see first courses). As a side dish, you can use the roots boiled in salted water, you can fry them after that. The tops of the shoots and offspring can be eaten boiled (like beans) or mashed, just remember to remove the skin.

Cetraria Icelandic (see first courses). You can cook porridge from moss flour (for getting flour - see bread). Forest jelly: salt a concentrated decoction of moss (about 1 kg of moss per liter of water) and pour boiled mushrooms over it.

Chastukha plantain, common. Perennial plant with a short thick rhizome. Stem up to 1 m tall. Basal leaves on long petioles, blade shorter than petiole, ovate, pointed, with seven longitudinal veins. The petals are white, much longer than the sepals. Blooms in June-August. It lives along the banks of rivers, lakes, ponds, oxbow lakes, swamps, marshy meadows. In writing go rhizomes in a baked form or boiled. Thistle curly, dedovnik.

Biennial with a large (up to 2 m), slightly cobweb branched stem. The leaves are large, the lower ones are petiolate, the upper ones are sessile, dark green above, glabrous; below cobwebbed, jagged along the edges, with sharp spikes. Peduncles winged from descending leaves. Baskets are quite large, erect, several at the top of the stem and branches. Flowers with a dark crimson corolla. Blooms in July-August. Like a weed, it grows in meadows, river banks, forest edges, fields, fallow lands, in thickets of bushes, on open rocky slopes, along roads, near dwellings. Young leaves and stems can be boiled, fried.

Termer's thistle differs from the previous one in a somewhat smaller height, large drooping baskets and wingless felt-pubescent peduncles. Flower baskets with their fleshy wrappers can be boiled and eaten.

Chin Gmelin (see salads). The young stems and seeds are edible raw and cooked.

The chin is tuberous. Perennial, 25–80 cm tall. The thin rhizome is thickened in places. Leaves with one pair of leaflets. Corolla purplish-pink. Blooms in June-August. Grows in steppe, sometimes slightly saline meadows - forest edges, in fields, in weedy places. The tubers, which reach the size of a hazelnut, can be eaten raw, but are bitter and taste like radishes. It is better to clean them from the bark and boil them in salt water.

Forest Chistets and Swamp Chistets. Perennials, up to 120 cm tall, with a tetrahedral stem, pubescent with whitish hairs. The leaves are thin, soft-haired with large serrations along the edge (in the marsh) and heart-shaped ovoid (in the forest), on long petioles. The smell of crushed leaves is unpleasant. The flowers are red or mauve (in the forest) and purple (in the marsh), two-lipped, with a white wavy line on the lower lip. Collected in rare whorls and united in spike-shaped inflorescence. They grow in moist shady forests, in alpine meadows, in the taiga and sometimes in burnt areas (forest), along river banks (marsh). Only tubers are edible as a substitute for potatoes.

Chistyak spring (see salads). Root tubers are eaten boiled. Common sorrel, pyramidal sorrel (see salads). Puree is prepared from boiled leaves and stems. They can be salted and sour after preliminary drying. Sorrel with mushrooms: Rinse the sorrel, pour over with boiling water, squeeze. Separately, stew the mushrooms, mix with the sorrel and fry again (take five parts of the sorrel for one part of the mushrooms).

The bristle is green (see first courses) And the bristle is yellow. Porridge is prepared from grains peeled from films.

Yarutka field (see salads). The leaves are made into a puree. You can dry them for future use. It is good to add yarutka greens to fish soup. White lamb (see salads). All green parts of the plant are used to make puree.

Bread. Well, we have soup, and porridge, and salad, but it’s a pity there is no bread. Why not? There will be bread. Let's make a stove first. To do this, you need to dig a small narrow hole, the bottom and walls of which are laid out with flat smooth stones (cobblestone) and make a fire in it. This is an Indian oven. When the stones are very hot, the ashes and coals must be raked to the edges of the pit. N. M. Verzilin described such a furnace in his book “In the footsteps of Robinson”.

We use the following plants for baking bread.

Bor is spreading, millet. Perennial rhizomatous grass, up to a meter (sometimes up to 1.5 m) tall. The leaves are elongated. Inflorescences in the form of a spreading sparse panicle up to 35 cm long. Flowering in June-July, fruiting in July-August. It grows in forests, often in deciduous, on mountain slopes, in burnt areas and clearings. The seeds are edible. Bread and cakes are baked from grains ground into flour. Water chestnut (see second courses, Fig. 24). Flour is made from fruits.

Highlander snake (see salads). The ground rhizomes, previously well soaked in slightly salted water so that the bitterness disappears, will be used as an additive in flour for baking bread. Goose onion yellow (see salads). Its bulbs can be dried, ground and mixed with flour for baking bread. Soaked, dried and ground into flour oak acorns.

Ivan-tea (see salads, Fig. 9). From the dried and ground into flour roots, you can bake bread, cakes, pancakes.

Lake reeds (see second courses). The white bases of the stems can be used as a substitute for bread. The rhizomes are dried, flour is made and added to grain. But a large amount of this flour or prolonged use of it can cause poisoning.

Reindeer cadonia, reindeer moss, reindeer moss. Small branched bushes of this lichen with leaf-shaped lobes resemble

Corals. The spore-bearing formations in the upper part of the branches are very small, brown. It grows on peat bogs, sandy soils, in light pine forests, tundra. To obtain flour, lichen is soaked in boiling water, then dried and ground. This flour is added to cereal flour.

Sea tubers (see second courses). Cakes are made from dried and ground tubers. You can add flour to cereal. The grate is racemose (see salads). From the seeds, excellent flour is obtained, from which you can bake bread, cakes.

The egg pod is yellow and the water lily is pure white (see main dishes). For baking bread, cakes, the rhizomes of these plants are used. Flour is prepared as follows: finely chopped, dried and ground rhizomes are soaked in water for several hours, changing the water three times. Then the soaked flour is poured onto a cloth, paper, etc. and dried. This flour is used to make dough (preferably half with grain).

Potentilla goose (see salads). Flour for cakes, olalia, pancakes is prepared from dried roots. Lily (see second courses, Fig. 30). Bulbs of all types of lilies, dried and ground into flour, can be used for baking bread, cakes.

Common bracken (see the second bouts, Fig. 31). From dried and ground into flour rhizomes, you can get a delicious sourdough for bread.

Wheatgrass creeping (see salads). Peeled and dried rhizomes are used to make flour, from which nutritious and tasty bread and cakes are obtained.

Angustifolia cattail (see second courses, Fig. 32). Peel the roots, wash in cold water, chop and dry until they become brittle. Then grind and bake cakes and pancakes from the resulting grains.

Umbrella susak (see second courses, Fig. 35). The rhizomes, dried and ground, are used for baking bread and flat cakes. From 1 kg of rhizome, 250 g of flour is obtained.

Cetraria Icelandic (see first courses). Flour for bread is prepared as follows: first, to remove bitterness, it is soaked in water with soda or silk (50 g of ash per 1 liter of water). For soaking 1 kg of lichen, 8 liters of lye are needed. diluted with 16 liters of water. After daily soaking in lye, it is washed in clean water and soaked in water for another day. Then the water is drained, the mass is dried and ground into flour. It is better to add the resulting flour to the grain.

Chistets forest (see the second bayuda). Swamp cleaner. From the dried tubers of these plants, you can get flour for bread.

Orchis is helmet-bearing (see first courses). At the end of summer, after flowering, you can collect the tubers, dip them in boiling water for 2-3 minutes to remove bitterness, dry them and grind them into flour for bread and flat cakes. Sapwood from trees intended for baking cakes, in addition to the previously described method, can be removed in large sheets, then dried and ground with stones or improvised mills. It is advisable to add a little yeast to the sourdough, in extreme cases, a piece of fermented bread or a bird's egg to bind the dough. Otherwise, the dough will crumble into separate grains.

In order to bake bread from flour obtained from wild plants in emergency conditions, it is necessary first to prepare a leaven. To do this, grind a piece of bread in warm water, add a little flour and place the container in the sun or closer to the fire. A sour smell emanating from the container, bubbles on the surface signal that the starter is ready. The resulting sourdough should be put in a pot, stirred in warm water, salt, add flour to make a rather thick dough. The cauldron is closed and placed in a warm place, for example, buried in the warm, but not hot, ash of a burnt-out fire. Within 5-6 hours the dough will rise.

An improvised oven is being built for baking bread. A fire is lit inside. After the stones are very hot, the coals and ash are removed or raked around the edges. On a clean stump or trunk, a round loaf is molded from the dough, which is wrapped in burdock or water lily leaves, and lowered into the “oven” on hot stones. The hole is closed with a piece of turf, and a small fire is made on top. After an hour, you should check the readiness of the bread, for which pierce it with a thin splinter. If the surface of the splinter remains dry, then the bread is ready, if the dough sticks to it, then baking should be continued.

It is convenient to bake bread from a dough that does not have sufficient stickiness, using a frying pan covered on top with another frying pan of exactly the same diameter. In this case, the double-sided frying pan is alternately turned over to the fire with one side or the other.

In addition, cakes can be baked on stones heated on a fire or between stones. You can roll a thin “sausage” out of the dough, wrap it around a smooth stick, which you put on the rogulins above the fire and turn around the axis, like a skewer with game, until fully prepared. Small sticks wrapped in dough can be stuck into the ground near the fire (Fig. 36). To some extent, nuts can replace bread, and at the same time the first and second courses.

Nuts have a very high calorie content: walnuts contain 621 kcal per hundred grams, forest nuts - 636 kcal, pine nuts - 654 kcal (for comparison: refined sugar "pulls" only 400 kcal, chocolate - 550).

In addition, most nuts do not require any additional cooking, are stored almost indefinitely, are very easy to get and, most importantly, in very large quantities. I will give only one figure: in harvest years, up to 2 tons of nuts can be harvested from 1 ha of forest hazel thickets! And this, if translated into calories, is equal to more than 12.5 million calories that can feed one person for 3180 days, or eight and a half years!

True, it still needs to be managed - to rob this hectare and not miss a single, even the highest growing nut, which is difficult even theoretically. Nevertheless, it should be recognized that nuts are an ideal product for people who have had an accident.

Beech walnut. A tree reaching a height of 20 m or more, with smooth light gray or dark green bark and dark green foliage (Fig. 37). Ripened beech nuts fall out of the pods, and then their shells can be cracked with a knife or even fingernails. Beenuts contain up to 50% fat and can be eaten roasted, boiled or used as a coffee substitute. Beech walnut. Raw beech nuts should not be eaten! They contain the alkaloid fagin and can cause poisoning.

The walnut tree reaches a height of 20 m or more (Fig. 38). Most often found on the slopes of mountains at an altitude of 800‒2300 m. Walnut kernels contain up to 68% oil and protein. Walnut ripens in autumn. True, on a branch, it does not quite look like its market prototype, as it is covered with a leathery shell that has a completely cinchona taste.

I once tasted a similar wild fruit, and then spit for half a day. When the nuts ripen, they crumble to the ground and the dried bitter crust flies off them. Sometimes it is enough to swing walnut branches to harvest. With abundant fruiting from one tree, you can collect up to 200-400 kg of nuts!

Spruce nut - seeds in cones (Fig. 39). Harvested after ripening, peeled, eaten raw or roasted.

Chestnut. A tree 15 m or more in height, usually growing along the borders of meadows (Fig. 40). The mass of chestnut fruits is from 3 to 20 g. The fruits contain more than 60% starch and 16% sugar, they are pleasant in taste and have been used for food since ancient times in raw, boiled and fried form. A boiled nut can be crushed before use, like a potato.

Pine nut. Unlike pine nuts, it is larger, tastier and more nutritious (Fig. 41). The nuts are harvested in September, tapping the trunks with wooden mallets (producers call them chisels), which causes the cones to fall down. The weight of the mallet must be at least 40 kg, and the blows at the base of the tree must be 4-5. Siberian cedars are capable of producing up to a million tons of nuts in a harvest year.

Hazel (hazelnut). Shrub 25 m high, grows mainly in dense forest along the banks of rivers on open places. Nuts contain a large amount of fat - up to 65% - and ripen in autumn. But you can eat them not only when they are dry, but also unripe (Fig. 42).

Manchurian walnut. Found in the forests of the Far East. Tree up to 25 m high (Fig. 43). It grows mainly along rivers. Nuts ripen in late September - early October. It resembles a walnut in appearance, but has a thicker shell covered with a smooth green peel. To crack a Manchurian nut, you can throw it into a fire and wait until the shell cracks.

Almond. Tree up to 12 m high (Fig. 44). The fruits grow in clusters all over the tree and look like cone-shaped, unripe peaches with a pit covered with a thick, dry-hairy shell.

Nut-pecan. A tree up to 35 m high. It has a dark bark, small numerous leaves (Fig. 45). Nuts are rich in fat.

Gray California walnut. It has a gray bark, small leaves (Fig. 46). The nut is covered with an oblong shell that is sticky to the touch.

Pine nut. Pine nuts are seeds that are in cones. They ripen in September. They can be eaten raw or fried, having previously been peeled from under the scales of the cones (Fig. 4 7).

Pistachios. They grow from the Mediterranean to Afghanistan.

Gray California walnut Tree up to 10 m tall with small, numerous oval leaves and clusters of fruits that have a green nut covered with a reddish skin. Edible raw or after roasting on hot coals.

Third meals. On the third - tea, coffee, drinks.

Tea can be made from many different plants. Overwintered, blackened leaves of badan thick-leaved, berries and leaves of hawthorn, leaves without berries and with berries of lingonberries, nodules of viviparous mountaineer, young leaves of cherry, blackberry, common sorrel, branches of meadowsweet elmifolia, young shoots and leaves of raspberries, borage, fruits, flowers and wild rose leaves, currants, dried tops of willow-tea stems (fresh can also be used), blueberry leaves, oregano, mint, St. Here are some tea recipes for you. Field tea: leaves of raspberry, wild strawberry, currant, willow-herb, blackberry, wild rose, apple-tree (wild). Gather meadowsweet flowers, let them wilt a little, then dry and then brew It is advisable to simmer the brewed collection for about 1 hour. A tablespoon of the collection is in a glass of boiling water.

Tea “Bouquet of Altai. Black leaves of bergenia, blackberries, raspberries, meadowsweet flowers, St.

Forest tea: sprig of juniper or other coniferous tree, 4‒5 spring primrose flowers, 5‒6 flowers with meadowsweet leaves (have a honey smell), 4‒5 willowherb inflorescences, 5‒8 blackcurrant leaves, 3‒4 lingonberry sprigs (possible with berries), 5-6 leaves of wild strawberries or strawberries, 3-4 sprigs of St. John's wort, 5-6 sprigs of mint or oregano, a little thyme. Throw the whole bouquet into a bucket of boiling water, boil for 5 minutes and insist for 15-20 minutes. You will get a fragrant, thirst-quenching tea of ​​green color, and if the grass of Ivan-tea is dried in the sun, then the tea will be brown. Tea may not be with a full set of herbs, but at least one fragrant component (oregano, mint, currant leaf) must be required.

For making coffee, you can use the following plants: viburnum seeds, burdock roots, dandelion. It is better to collect them in the fall, when they have the greatest nutritional value. After collection, rinse thoroughly, dry, chop, fry until brown, grind into powder and brew 1-2 teaspoons per glass of boiling water. As a coffee substitute, you can also use asparagus seeds that smell like chocolate, cane rhizomes, chicory, chistyak tubers, juniper berries, cattail roots.

Siberian cedar, Siberian pine - this is the most valuable type of pine. If the ripened kernels of cedar cones are rubbed with water, you get very tasty and nutritious cedar milk or cream (with a small amount of water), and you can make a vitamin drink from the needles: pour boiling water over the needles and branches and leave for 2-3 hours. And if you pour the needles (in equal volumes) acidified citric or diluted medical hydrochloric acid, cold water and hold in a cold place for 2-3 days, then more vitamins will be preserved. Various drinks can be made from plants.

Drink "Nine Forces": 300 g of fresh or 50 g of dry elecampane roots, half a glass of cranberry juice, 1 liter of water. Cut the roots and boil for 20 minutes (dry - 25 minutes), add sugar, juice, stir, cool. Vitamin drink from young birch leaves: Pour 100 g of washed and chopped leaves with two glasses of slightly cooled boiling water, leave for 3-4 hours, strain and drink before meals in a glass 2-3 times a day. In the spring, you can extract and drink birch sap, you can use it for kneading dough, and when evaporated, you get a sweet syrup with a pleasant sour taste and a delicate fragrant smell.

From cranberries, blueberries, lingonberries, you can cook a delicious fruit drink: for 1 liter of hot water 1 cup of cranberries, blueberries, 2 cups of lingonberries, sugar to taste, but not more than 0.5 cups. Rinse the berries, mash, squeeze out the juice, pour it into another bowl, close and put in a dark (if in a glass bowl) cool place. Pour pomace with hot water and bring to a boil, strain, cool slightly and mix with juice, add sugar. From young pine needles you can get a vitamin drink: 50 g of growth needles last year rub and infuse in two glasses of boiled water for 2 hours in a dark, cool place, then add a little acid (acetic, oxalic, etc.) and sugar to the strained solution. Hot cooking consists in 3-8-minute boiling of young pine needles, followed by settling or straining. But a drink obtained in a hot way is less healing.

A similar tea is also obtained from fresh, green spruce needles, which must be boiled for several minutes. By the way, young needles can be eaten. In the spring, their sticky tops are quite palatable. A large number of different berries grow in the forest that can be eaten raw, boiled compote, jelly: cherries, blueberries, honeysuckle, cranberries, princesses, stone fruits, strawberries, wild strawberries, gooseberries, raspberries, cloudberries, sea buckthorn, mountain ash, currants, bird cherry, blueberries, etc. Forest teas, coffee and kissels are good, but without sugar ... And why without sugar?

Sugar. Actually, sugar, the usual white sand or refined sugar, cannot be obtained in emergency conditions. Its production requires special equipment. But you can try to isolate sugar syrup from plants containing fructose. To obtain sugar syrup, young elecampane roots are used, which must be peeled, washed, finely chopped and boiled with vinegar or sorrel, which is why inulin, which in the roots is up to 44%, turns into fructose. It can be used instead of sugar, boiled down to the desired density.

In September-October, the fruits of common juniper ripen - a shrub with prickly needles and fleshy bluish-black round berries. Sugar syrup can be prepared from its dry fruits. From the roots of licorice naked, glandular lacrida, mii and Ural licorice get juice? which replaces sugar. Stems and rhizomes of lake reeds are suitable for obtaining sugar syrup. They should be finely chopped, pour water per liter kg of roots and boil for an hour. Strain the resulting juice and evaporate to the desired density, it will replace sugar.

Birch sap with prolonged evaporation can also be brought to a state of thick sweet syrup and used as a sugar substitute. But still, the best substitute for sugar is the honey of wild bees, which can be obtained by following the flight of bees from flowers to a beehive. In general, sugar was found for the forest table. If only to add a little butter to it and to tea with cakes ... You can also butter!

Oil. The preparation of vegetable oil under emergency conditions is problematic, as it requires the use of presses and special purification technologies. But if someone tries to get around these difficulties, then he should know that the largest number oil is found in the seeds of cocklebur, field cabbage, cedar and many other nut trees, hemp, large-fruited, flax, hazel, linden, almond, mountain ash, yarutka, sea buckthorn, camelina sowing.

It is much easier to get animal oil in an accident. Suffice it to recall that many land and sea animals are called mammals. And that means that their females feed their newborn cubs with milk, which, if allowed to settle, will turn into cream. And the cream, in turn, into sour cream, which is similar in composition to butter. The milk of many wild animals is even more fat than cow's milk. It is only necessary to manage to milk this mammal without hitting it under the hoof or on the horn.

And, of course, no soup, no second course, and even bread can do without salt. Salt significantly improves the taste of food products (for example, unsalted mushrooms are simply unpleasant) and, in addition, can be used for short-term preservation of fish and meat. But more importantly, salt plays an important role in water-salt metabolism. For the normal functioning of the body, a person needs to consume about 10 g of salt per day.

In hot climates (especially in the desert), where there is increased sweating, which leaches salt from the body, more. The primary signs of a salt deficiency in the body can be weakness, a feeling of dry heat throughout the body, and convulsions. When drinking a cup of water with a whisper of salt dissolved in it, all these unpleasant symptoms disappear very quickly.

To compensate for the loss of salt in the body in extreme heat, you can add a small amount of salt to all fluids you drink. IN natural conditions salt can be obtained by evaporating it from salt water in any container at its disposal (this is exactly what our ancient ancestors did), or by finding salt licks - accumulations of salt protruding from the ground, which are constantly used by wild animals and to which animal paths can lead.

And now, after the first, second and third courses, you can move on to dessert. For dessert, all the berries that grow from the Arctic to the deserts and wild fruit fruits that are often found in the southern regions will fit: wild apples, pears, plums, etc. Of course, their taste is lower than that of garden relatives, but after all, an emergency situation is not holiday feast…

Starch can be obtained from the rhizome of large-fruited, bergenia, chastukha plantain, goose cinquefoil, from the seeds and rhizomes of yellow and water lilies. Strongly crushed roots should be poured with water, wait a while, then stir, strain and let stand. Starch will settle at the bottom. Not hopeless in nutritional terms and vegetable world located north or south of the taiga zone.

Lichens. Almost everywhere, including in the taiga, mosses and lichens are found (on rocks, stones, tree trunks, just on the ground). More than 17–20 thousand species are known, many of which are edible. These are plants that have neither a trunk, nor branches, nor leaves, but only the so-called thallus. This is what we smell under our feet when we wander along the mossy carpet in the forest.

Bearded lichen (bearded hanger) (Fig. 49). Hanging from tree branches moist forests greyish-green tufts (beards), inside of which a strong axial rod extends.

Iceland moss (Icelandic cetraria, Icelandic lichen). A foliate-bushy lichen with a leathery, gray-green or brownish thallus with lateral branches, up to 10 cm high (Fig. 50). It has a mucus-bitter, somewhat astringent taste. It grows mainly in the north. In the middle lane it is found in pine forests.

Cooking recipe - see deer lichen. In the recent past, it was consumed in Iceland as a porridge and a bread substitute. The stone scar consists of thin, skin-like, flat discs of irregular shape up to 7–8 cm in diameter (Fig. 5). It is black, brown or greyish. The discs are attached to the rock with a short handle. When wet, the stone scar has a loose structure; when dry, it is rigid and brittle.

The ribbon is grainy. Spreading, branched cylinders on the bark and branches of trees. The thallus is soft, with ribbon-like (Branches. Upland lichen (deer, forest, etc.). Distributed in pine forests on the soil, in the tundra, mountains. In dry places, large pillows of silver-gray lichen are visible along the mounds.

Deer lichen (deer moss, moss). Spreading-bushy lichen, 5 to 10 cm high, usually grows in wide patches on the ground (Fig. 52). It has a hollow, brownish top and lighter bottom thallus (stem). It is most common in the tundra, where it covers huge spaces with a continuous cover.

Stone scar. In the middle lane it is found in pine forests on sandy soil. Nutritionally equal to potatoes. Before use in food, deer lichen should be soaked for several hours in water, then boil well. There is one more recipe for preparing reindeer moss: thickly cover the harvested moss with salt (about a handful per 700‒800‒gram jar), let stand overnight, rinse, or better soak for a couple of hours and eat. Rocky lichen. Covers rocks and scattered boulders like wrinkled dark brown skin.

Umbilicaria. One of the most nutritious lichens (Fig. 53). It has a leaf-shaped, rounded, brown (when dry, sometimes with a whitish coating) thallus. Some species have a warty surface - bubble-like swellings are observed at the top, which correspond to pits on the lower surface. Some types are smooth. Umbilicaria grows in wet places on rocks and stones, attaching to them with a central leg (because of its shape, it is sometimes compared to a blister). Most often found in Siberia. It is not recommended to eat umbilicaria raw, as the acid contained in it can irritate the digestive organs. The acid is removed by 10-12-hour soaking, after which the lichen is thoroughly boiled and, if desired, fried. All lichens must be soaked in water before cooking. And preferably with the addition of silk.

Lye can be prepared from the ash left at the site of a burned-out fire, by insisting it in water in the proportion: 50 g of ash per 1 liter of water. Soaking 1 kg of lichen requires 8 liters of lye diluted with 16 liters of water. Crushed lichen is added to the resulting solution, which is soaked for another 10 – 40 hours. Then the prepared broth is settled, boiled for at least 15 – 30 minutes and cooled again. The resulting thick, gelatinous decoction is ready for consumption.

I will keep silent about its taste qualities. The above recipe is the most universal for all varieties of lichen and therefore the most lengthy and laborious. Probably, the above technology can be simplified in the direction of reducing the amount of ash in lye, silk in water, the duration of settling and soaking, depending on the type of lichen. But how much to simplify, you can only establish empirically in each case. And through the final tasting. In cases where it is not possible to prepare lye, it is advisable to add ash to the water when boiling lichen.

I will give one more, as simplified as possible and therefore, probably, with even worse taste qualities. Soak the collected lichen for a day, dry, grind to a fine powder and cook until a mushy sticky mass is formed, which should be eaten.

The last recipe for bringing lichen mass (in this case, reindeer moss) to food condition is unlikely to inspire the reader. It was invented a long time ago by northern peoples living both on the territory of our country and in America, who quickly realized that their stomachs were not adapted for digesting food raw materials abundant in the tundra. They are not adapted, but deer are very adapted, because reindeer moss is the main food for them. Here is your way out! For reindeer herders, there is no more desirable delicacy than a half-digested food mass pulled out of the stomach of a freshly killed deer. By the way, this way of dietary nutrition (I'm serious, because in the North there is a big lack of plant foods) was recommended by many polar explorers of the past. After all, it can be imagined that the stomach of a deer is only a workshop for the primary processing of food material, designed to adapt it to human stomachs.

In addition, dried and finely ground lichen can be added to 50% of any Flour available.

Mushrooms. Just like lichens, fungi are ubiquitous. From sandy deserts to the shores of the Arctic Ocean. We picked mushrooms in the summer in the Ust-Urt desert, picking up small hummocks in the crushed stone soil! And they picked porcini mushrooms in the Arctic right on the side of the road and even in the rut of dirt roads and trails. Buckets were collected! Just a couple of tens of minutes. And what is surprising - there was not a single worm among them!

Rice. 54a 1 - motley moss; 2 - semi-white mushroom; 5 ‒ marsh tdbirch, 6 ‒ brown boletus; 7 - white fungus (upland); 8 - birch porcini mushroom

Mushrooms can be boiled, fried (however, they are very tasteless without salt), dried, some are eaten raw. But in its raw form, it is permissible to use mushrooms only as a last resort, only very well-known, young and thoroughly washed. Mushrooms are most valuable as an emergency food in the tundra, where they grow in drier, higher places, often covering the ground with a continuous carpet. IN Arctic tundra All mushrooms are edible, except for the so-called emetic russula. You can recognize it by the color of the cap: in young mushrooms it is pink, in old ones it is red or yellow. In an emergency, worm mushrooms should not be neglected if it is impossible to find clean ones. Worms, like the fungus in which they live, are a completely normal food product. Only it is necessary to distinguish worms from insect larvae.

Mushrooms with larvae and insect nests should be discarded. The most famous and most nutritious mushrooms are shown in fig. 54a, 546.

To avoid poisoning with poisonous mushrooms, you need to know and follow a few simple safety rules. Eat only well-known mushrooms. From unfamiliar mushrooms, no matter how appetizing they may look, it is better to refuse.

Do not pick very young mushrooms, sometimes referred to by mushroom pickers for their "button" appearance and size. Unformed mushrooms, devoid of hallmarks are similar to each other, which can lead to tragic mistakes. Avoid mushrooms with a leathery pouch at the base of the stem, with a scaly ring on the stem near the base. with white dots and scales on the upper surface of the cap.

At the same time, it is better to examine any mushroom that has raised doubts in the ground until it is damaged, and when picking it off, do not cut it off with a knife, but pull it out completely so that it retains its shape. Otherwise, with careless handling of the fungus, the characteristic leathery bag may remain in the ground or collapse and remain unrecognized.

It is not recommended to collect mushrooms with a reddish underside of the cap and those that have reddish spores, as well as mushrooms with pure white plates and agaric that secrete milky juice. If possible, do not take mushrooms eaten by insects and their larvae. Do not use worm mushrooms if you can find clean ones. All collected mushrooms must be boiled, and the water remaining after cooking must be drained. In many mushrooms, the poison is destroyed during the cooking process.

Rice. 54b 9 - real chanterelle; 10 - russula fragile; 11 - bologna russula 12 - summer honey agaric; 13 - real honey agaric (autumn); 14 _ golovach round; 15 - field champignon; 16 - aspen breast

Seaweed. In the coastal zone of the seas, algae can be used as a vegetable raw material for cooking, which stretch along the coast in long brown-green shafts. All of them in the common people are called seaweed, although the grade of this green mass is different. True, you can’t really choose - there are no harmful and poisonous algae in the seas washing the shores of our country.

All algae are edible, unless, of course, they have become rotten under the rays of the sun during a long stay on the shore or are not stained with fuel oil and similar products of human technical activity. Their digestibility by the human body reaches 65–80%. Green algae (sea lettuce, enteromorph, etc.) grow on the surface of the water. Red (laser, porphyry, rhodimenia, etc.) - in shallow water. Brown (sugar, Irish moss, kat, etc.) - at a shallow depth.

Alaria. Short stem. thin wavy brown thallus 60 – 70 cm long or more (Fig. 55). Edible raw. After soaking and boiling, the thallus becomes softer and more palatable.

Bagryanka. Thin, delicate thalli, pink-red or purple, narrow-leaved or oval. You can cook soups or eat raw.

Carrageenan (Irish moss, chondrus). Branched, hard, elastic, cartilaginous spruce, 3–5 cm high, from yellow to red–brown Color (Fig. 56). Grows below the high tide line. It can be eaten raw or boiled, after rinsing well, if possible, in fresh water, then boiled and stooled until a jelly-like mass is formed. The leaves can be dried for future use, leaving in the sun until they burn out white. Before use, dried carrageenan must be ground, dissolved in boiling water and stooled until a jelly is formed. This still not frozen jelly can be used as glue.

Kelp (Fig. 57). Found below low tide on rocky bottoms. It has a short cylindrical stem and a thin, wavy, olive-green or brown leaf 0.3 to 1.2 m long. Should be boiled before use.

Intestine. It grows in the seas and semi-fresh lakes. Narrow, in the form of tubules or wide and narrow ribbons, thallus up to 50 cm long. It grows in masses, often floats on the surface of the water. The whole plant can be eaten raw or made into soups.

Codium. Algae with velvety, thick, cylindrical and branched, slightly slimy thalli. We use it raw.

Laver. Algae that has red, crimson or crimson-brown, with a satin sheen or film gloss of the thallus (Fig. 58).

Sea kale palmate (Fig. 59). Large algae dark green or yellow green. It is usually boiled with fish. In emergency conditions, you can boil soups, eat raw or, after drying, crush and make flour for making noodles. Seaweed sugar (sweet kelp, sugar algae, etc.). It has a dark green, very long thallus in the form of wavy, semi-folded leaves (Fig. 60). It is used in the same way as sea kale. It has a sweet taste, hence the name. Japanese seaweed. Dense leathery, leaf-like thallus, slightly mucous, up to 5 m long, 30–35 cm wide.

Sea lettuce Can be cut into small pieces, boiled or fried with salt. Sea lettuce (ulva, sea lettuce) (Fig. 6). Thin membranous algae. Often comes off the bottom and floats on the surface like green shreds. It can be eaten raw, after washing well. You can dry it in the sun until the pieces become brittle, and then fry them.

Common nostok and plum-shaped nostok (Fig. 62). Freshwater seaweed. It grows on the bottom of lakes in the form of gelatinous spherical or oval blue-green colonies up to 7 cm in diameter. Outside, these colonies are covered with an elastic, smooth, intensely colored skin, consisting of very dense mucus and a large number of algae filaments. The peel is followed by a less dense layer of homogeneous mucus with fewer threads. Arctic species are edible. You can eat only very fresh, bright green algae.

Porphyra (Fig. 63). Pink or red, up to 2.5 cm tall, silky membranous algae with slightly wavy edges. It is used as a vegetable seasoning or, after boiling, cakes are baked from the resulting gelatinous mass with the addition of grain.

Hand-shaped rhodimenia (Fig. 64). Flat brown-purple or red thallus that can be eaten raw or boiled. dry.

Papillary hygartina. It looks like carrageenan, but the fruits are immersed in special papillae on the surface of the thallus. Used as a carrageenan. Dark red algae (Fig. 65). The algae, up to 30 cm or more in length, has a short stem that quickly expands into a thick, wide fan-shaped leaf of dark red color, divided by several cleavages into short lobes rounded at the ends. Most often consumed raw after a thorough rinsing in sea water. Dried and rolled seaweed can be used as a sweet-tasting gum, as well as fried and boiled. Just keep in mind that during drying, it decreases very much in size, and therefore it should be collected with a margin.

Fucus vesicular (Fig. 66). Found on rocky or rocky bottom. It has thick leathery olive-brown to yellow-green leaves, 1590 cm long. The leaves have pairs of air-filled bubbles that help the plant float closer to the light. The leaves can be consumed fresh or dried and in soups.

Enteromorph (Fig. 67). Light green, up to 50 cm long, thallus resembling an intestine or, if less roughly, a pod. Algae is edible raw, but it is better to dry and crush it before use. It has the highest nutritional value in early spring.

Seaweed should not be consumed when fresh water is scarce. If you are not limited in it, then be sure to rinse the seaweed intended for food in a fresh, preferably running source, to wash off the salt from it. It is most preferable to collect algae floating on the surface of the sea or adhering to bottom stones. They are the freshest and therefore safest. If you have to take algae from coastal bulks, you should look for them from the outer side closest to the water, selecting the hardest, most resilient and smooth to the touch.

You should not take algae with a "smell" or extraneous "technical" odors. Fresh seaweed usually does not smell of anything, well, except for a little iodine. Some types of algae contain acid that irritates the stomach lining. In order to distinguish them from the general mass, it is necessary to carry out a simple express examination: rub the thallus between the fingers and wait a while. With an excess of acid, already after 5–6 minutes, the algae will begin to emit an unpleasant odor. Such algae usually have a filamentous or thin stick-like shape. It is undesirable to use them in writing.

Almost all seaweeds have a slight laxative effect, so that a possible disorder of the stool after eating them does not mean that they are of poor quality. When consuming freshwater algae, only bright green, fresh looking, and firm to the touch should be collected. Freshwater algae of a green-bluish color, usually floating on the surface of a stagnant or slow-flowing reservoir and emitting a specific, unpleasant odor, cannot be used for food. They are poisonous.

An observant person will not starve to death in desert, semi-desert and steppe areas.

Wild sorrel. A plant with triangular leaves on long petioles. The flowers are small, greenish, collected in clusters. Leaves and stems are edible.

Capers. Herbaceous plant with dense, rounded leaves, pointed at the end. The flowers are large, white or pink. Elongated, 2-4 cm long, sweet like watermelon fruits and buds are edible.

Katran. Grows on gravel and clay soils (Fig. 68). Herbaceous plant, 1.5–2.5 m tall, with large cabbage-like leaves. The flowers are white, collected in a panicle. Fruits are spherical, pods. The starch root is edible.

Leontice Eversman. It grows on clay and sandy soils. Herbaceous plant, up to 40 cm tall, with 3-4 leaves at the base, with yellow flowers in a dense raceme. The tuber is spherical, wrinkled, weighing up to 300 g, in the soil at a depth of 15–40 cm. It is edible boiled.

Lichen manna (semolina, earthen bread, etc.) is widespread in Central Asia, in the Sahara, in the Caucasus (Fig. 69). Initially, it looks like a crust covering stones. Lichen manna thallus is grayish, yellowish or brick-red. Disintegrating, the "crust" forms edible irregularly shaped balls ranging in size from a pea to a walnut, carried by wind and rain streams. Sometimes a lichen, picked up by the wind, can fly long distances and fall in the form of rain, which in the past gave rise to numerous legends about bread falling from the sky and perhaps even caused the birth of the legend of the biblical manna from heaven.

Spreading shrub with silvery pubescence on oblong narrow leaves, with oval drupes, with mealy, sweetish flesh and a long, flat, date-like stone.

Desert tulip (Fig. 7). Flower. Calyx of dense petals of red, yellow or pink. Roots and bulbs are eaten in baked and boiled form.

Salitryanka. A small, sprawling thorny shrub with whitish branches and ripening in July-August, berry-like dark-violet fruits with one hard stone. The taste of the fruit is delicate, sweetish-salty. They can be eaten raw and cooked.

Ephedra (steppe raspberry). Shrub, up to 20 cm tall, with jointed branches, scaly leaves and spherical berry-like red fruits. They can be eaten raw or boiled.

Eremurus. A tall plant that lives on mountain slopes, with long leaves and a large flower cluster, with pink flowers. The rhizome is edible when cooked.

In fact, the tundra, as well as the forest zone, is very diverse. There are large rocky areas, and there may be extensive swampy lowlands. However, there are very few swamps as such. It is impossible to get bogged down and die in them, as in the classic quagmire of the middle lane. Under a layer of ordinary swampy vegetation at a depth of no more than one and a half meters - permafrost. True, you can run into enough deep depressions called "lenses". Therefore, without extreme need, you should not rummage through the swamps in vain. Usually, all the moisture in the tundra accumulates on the surface in the form of numerous lakes and puddles of various sizes.

In the summer, you can often find areas that are absolutely impassable. The fact is that vegetation, in the form of shrubs, sometimes reaching significant, by tundra standards, sizes, is hidden in the folds of the terrain. Their height is regulated by the depth of these same folds and ranges from a few dozen centimeters to two or more meters. The reason is that the fierce winter winds literally "shear" all the plants that stand in their way.
If you look at the tundra from the side, its surface seems almost flat. But, one has only to go on foot, the traveler inevitably gets stuck in such dense thickets, through which it is sometimes impossible to pass without an ax. The jungle with its impenetrable vines is resting...

Often a day trip through such unfamiliar terrain does not exceed 4-5 kilometers. I emphasize that we are talking about unfamiliar places, because the locals have their own paths, along which they move from year to year. which will take hundreds of years. True, these roads, called by the peculiar tundra term "all-terrain vehicles", do not always go in the right direction.

Another insurmountable obstacle is lakes of the most intricate shape. Not knowing their location and configuration, the traveler often cannot move in the right direction at all and actually marks time, falling into traps from a chain of lakes.
Imagine the disappointment of an unlucky traveler who walked around the lake for an hour, finding fault with the bushes, and found that it merges with another, even larger, reservoir. Here it is necessary to warn against attempts to overcome water obstacles by swimming. The swampy, stubbly bottom and icy water, the temperature of which even on summer days does not exceed four degrees, can be deadly. But in winter, when the winds cover all the hollows with snow along with the bushes and the lakes are ice-bound, it is a pleasure to ski over the snow crust and a normal day trip can reach 30 or even more kilometers!

However, there are no rules without exceptions - rocky areas of the tundra and those adjacent to mountain ranges are easily passable at any time of the year. Therefore, further we will talk about such areas as the Polar Urals, the Putorana Plateau and the Byrranga Mountains in Taimyr, the coast of the northern seas.

For hiking in the summer, a suit made of dense windproof fabric and rubber boots is very suitable. Replacement shoes in the form of trekking boots will not be superfluous. Clothing should dry easily and not absorb much moisture. You understand: drying your things in the tundra can be problematic and sometimes you have to be content with only the warmth of your body. A tight windproof headgear is required. Geologists and locals often even in the summer they wear fur shanks with earflaps. I must say, when the north wind blows, such an outfit, complete with a solid padded jacket, looks very good.

Contrary to popular belief, there are not very many mosquitoes and other midges in the tundra. More precisely, there is enough of it, but it does not get as much as in the forest. One has only to climb a small mound or hill, then the wind, which almost always blows in the tundra, takes away all the blood-sucking abomination. However, it still depends not only on the area, but also on which year is wet or dry. Sometimes you can’t do without repellents or mosquito nets.
Another important plus is that there are no encephalitic ticks in the Arctic, which have recently become a scourge not only in the taiga, but also in more southern and western regions. This makes me happy.

In summer, it is quite possible to do without stoves or gas burners. Local residents have been living without them for centuries, so I am ready to boldly advise travelers on the tundra to do without artificial fuel. Well, it might be worth taking some dry alcohol or plexiglass with you for kindling. There are harsh tundra dwellers who consider all this a whim, and I take my hat off to them. However, I always have something for kindling in my backpack pocket.

Along the coastline of lakes and streams, you can find dry branches of the polar willow or birch. Sometimes there are specimens as thick as a hand, so a fire is not a problem here.

In areas completely devoid of vegetation, such as high mountain tundra, it is more difficult to get fuel, but not critical. As a rule, civilization has stepped here as well. Often along the way you can find fragments of boards, old boxes and even logs, it is not known how they got into the treeless tundra. Riddles, however ... Such artifacts should always be taken with you, after cutting them to a manageable size. When it comes time to cook, they will come in very handy.

It’s not bad at all, having met thickets of dwarf birches 20-30 centimeters high, wander through them. Dry twigs the size of a pencil will definitely be there. Collect them in a bag.

Well, here is finally the long-awaited lunch halt. The place for the hearth (namely, the hearth, because you cannot call this structure a fire) must be chosen on top of a rocky hill. Having determined the direction of the wind, we lay out from the stones, parallel to its direction, two tiny walls about 10 centimeters high. To achieve a greater effect, you can do less, but this requires experience. The distance between the walls depends on the width of the bottom of the dishes in which we are going to cook.

A few words about what to cook in. Pots should be flat-bottomed, low and always with a lid. For hot drinks, a regular cone-shaped kettle is ideal.

Previously, when civilization had little touched these places, and the natives had not yet completely drunk themselves, in the tundra one could often meet a smiling flat-faced little man who went to visit a neighbor for a hundred kilometers. From the equipment he had only an enameled teapot hanging from his belt and a tiny bundle of firewood. Everything else he kept in his pockets or just in his bosom. And the distances were measured in the number of stops in order to drink tea. Before the neighbor was "five times to drink tea and one round of the sun." (“One circle of the sun” - one day on a polar day.).

Now, unfortunately, the time is not right. Local residents began to neglect national clothes and handicrafts. Mostly they settled in the villages, where they are rapidly dying from alcohol, idleness and an unhealthy lifestyle. The tundra has become a stranger for many .... However, this is a completely different, rather complex ethnic and social issue, which has nothing to do with this narrative ...

Let's go back to our hearth.

So, the saucepan and kettle are filled with water (by the way, water in the tundra can be drunk everywhere, without fear of catching intestinal diseases) and proceed directly to cooking. It's like some kind of meditation. It is necessary to sit comfortably or lie down near the fire. With a sharp knife, we cut the fuel into tiny chips and slip it under the bottom of the pot. Having covered from the wind with improvised material (a flat stone, or you can use your own body), we carefully kindle it. After waiting for the light to gain the necessary strength, we gradually open the access of the wind. The thing went. It is already possible to feed the fire with larger fuel (the size of a pencil). The process of planing and laying "firewood" is continuous. We try to place the fire directly under the center and so that it is evenly distributed over the entire bottom. The tongues of flame should not burst out too much - with them, precious calories of heat fly into the atmosphere.

Pots must be under tight lids, without them the water may not boil - there is too much cooling of the side surfaces.

Sometimes it is necessary to blow on the fire, or, conversely, reduce the draft by closing it with a flat stone reverse side hearth. In very strong winds, a protective stone in front will not interfere. It's all according to the circumstances.

When the hearth began to work and gained sufficient temperature, then, if necessary, raw branches of a dwarf birch can also be used. Due to the high content essential oils they don't burn well either.

After 30-40 minutes of such meditation, a hot lunch is ready. For a group of 5-6 people, 2-3 kilograms of firewood will be enough. Experienced campfirers can significantly reduce the cooking time and the amount of fuel - in the tundra this is a creative process and depends on many variables: the quality of the folded hearth, the strength of the wind, the moisture content of the fuel, the shape of the dishes and, most importantly, the skill of the “hearth keeper”.

Once, in front of my eyes, an elderly Nenets boiled a kettle in a few minutes, using only a piece of board the size of a chocolate bar. Faster than houses on gas! Skill, as they say, you can’t drink away ...

At one time, having wandered enough on the tundra, we learned to appreciate and save fuel.

A useful skill of cooking on miniature hearth fires can be useful in any latitudes and will help save energy on preparing firewood and partly save the already pretty shabby nature. It will not be superfluous to practice boiling a mug of tea for yourself on a minimum of fuel and in urban conditions. Such a skill can always be needed ....

Good luck to you, friends!

Sincerely,

How to survive in the tundra? A person is able to survive in any conditions, be it taiga, desert or tundra. A trained person can spend quite a lot of time in such conditions. It is more difficult for those people who got into such circumstances by accident and the new situation for them is an emergency. Therefore, it is extremely important to be aware of the actions to be taken when faced with severe weather conditions. Do not leave the scene of the accident One thing is clear, that no one goes for a walk on the tundra just like that. Most often, a person finds himself in such conditions as a result of an accident. Perhaps this is a breakdown of equipment or a crash, say, of an aircraft. So, in any case, you should not leave the accident site and try to somehow make your way through the snowy desert. From the wreckage or parts of equipment, you can build yourself a shelter, which will be extremely necessary in such conditions. It will help to hide from the wind and blizzard. If you still decide to go in search of locality or decide to return to your starting point, be sure to bring a supply of water, food, dry clothes, matches, and a knife. Choose the direction of movement Deciding to go on a hiking trip through the endless expanses of the tundra, you should know about some of the nuances. All Siberian rivers flow to the north, and people mainly settle in the south. Therefore, going in search of people and settlements, it is necessary to go against the flow of the river. In winter, you need to navigate by the stars. The North Star will help you figure it out and always points north. Ride on wreckage in winter Try to find either something like slings, or try to break off the flat parts of your vehicle's body. In winter, very large snowdrifts form in the tundra, so it is necessary to distribute the load on the snow evenly, similar to how skis distribute it. This will allow you not to fall through the snow and get bogged down in a snowdrift forever. In no case do not go out on the ice in spring and autumn. At this time of the year, it is extremely unsafe and fragile. You can suddenly fail and at least wet your clothes and supplies. This will only aggravate the situation or even deprive you of a chance for salvation. In the summer, it is necessary to stock up on a long stick in advance. With it, you need to check the soil before stepping on it. Remember, the soil in the tundra is swampy, so you can easily fall into the bog trap. Change clothes regularly When planning a trip through the tundra, be sure to collect a supply of clothes. It is necessary to give preference to clothes made from natural fabrics, such as cotton, wool, flannel. Outerwear must be waterproof. Your clothes should always be dry, so be sure to change them regularly. Wet clothes must be dried in the wind, making a halt. Outerwear, such as a jacket or trousers, should protect you primarily from the wind. Next, you need to wear something warm, and be sure to wear underwear that absorbs moisture well on your body. Thus, you will protect yourself from contracting colds, which will only help you survive in the tundra. Take care of the water supply If, as a result of an accident, water supplies have not survived, then it is necessary to extract it in extreme conditions. In the summer, get water from fresh rivers and lakes. Just do not forget to boil it to destroy the microorganisms that live in it, so as not to get poisoned or infected with E. coli. In winter, you can melt snow or pieces of ice, and also boil the resulting water. To conserve supplies of matches or fuel, in case you managed to stock up on them, snow or ice can be placed on a dark tarpaulin and wait until bright sun will melt it. Collect the resulting water in a pre-prepared container. In the tundra, you will have at your disposal fish to be caught, or small animals and birds. True, they also need to be caught, having previously placed traps on them. In no case do not eat raw meat and fish, so as not to become infected with microorganisms. Caught prey must be stored suspended on tree branches or in a hole dug in advance. Build an overnight stay Remember that the temporary shelter should not be large, because it will have to warm itself with the help of breathing and the heat of your own body. Therefore, in winter, try to build it from snow or pieces of ice. You can use a knife for this. In the summer, try to make a canopy from tree branches, and use moss or branches as a mattress coniferous trees. The main task of your shelter is protection from the piercing wind, so try to build it so that one of the sides protects you reliably. Don't forget to light a fire. To do this, also choose a place protected from the wind. In winter, you can dig a hole in the snow, and in summer, respectively, in the ground.

A person is capable, whether it be taiga, desert or tundra. A trained person can spend quite a lot of time in such conditions. It is more difficult for those people who got into such circumstances by accident and the new situation for them is an emergency. Therefore, it is extremely important to be aware of the actions to be taken when faced with severe weather conditions.

Do not leave the scene of the accident

One thing is clear that no one goes for a walk on the tundra just like that. Most often, a person finds himself in such conditions as a result of an accident. Perhaps this is a breakdown of equipment or a crash, say, of an aircraft. So, in any case, you should not leave the accident site and try to somehow make your way through the snowy desert. From the wreckage or parts of equipment, you can build yourself a shelter, which will be extremely necessary in such conditions. It will help to hide from the wind and blizzard. If you still decide to go in search of a settlement or decide to return to your place of departure, then do not forget to take a supply of water, food, dry clothes, matches and a knife.

Choose your direction of travel

Deciding to go hiking through the endless expanses of the tundra, you should know about some of the nuances. All Siberian rivers flow to the north, and people mainly settle in the south. Therefore, going in search of people and settlements, it is necessary to go against the flow of the river. In winter, you need to navigate by the stars. The North Star will help you figure it out and always points north.

In winter, move on the wreckage of equipment

Try to find either something like slings, or try to break off the flat parts of your vehicle's body. In winter, very large snowdrifts form in the tundra, so it is necessary to distribute the load on the snow evenly, similar to how skis distribute it. This will allow you not to fall through the snow and get bogged down in a snowdrift forever.

In no case do not go out on the ice in spring and autumn. At this time of the year, it is extremely unsafe and fragile. You can suddenly fail and at least wet your clothes and supplies. This will only aggravate the situation or even deprive you of a chance for salvation. In the summer, it is necessary to stock up on a long stick in advance. With it, you need to check the soil before stepping on it. Remember, the soil in the tundra is swampy, so you can easily fall into the bog trap.

Change clothes regularly

When planning a trip through the tundra, be sure to collect a supply of clothes. It is necessary to give preference to clothes made from natural fabrics, such as cotton, wool, flannel. Outerwear must be waterproof. Your clothes should always be dry, so be sure to change them regularly. Wet clothes must be dried in the wind, making a halt. Outerwear, such as a jacket or trousers, should protect you primarily from the wind. Next, you need to wear something warm, and be sure to wear underwear that absorbs moisture well on your body. Thus, you will protect yourself from contracting colds, which will only help you survive in the tundra.

Take care of your water supply

If, as a result of the accident, water reserves did not survive, then it is necessary to extract it in extreme conditions. In the summer, get water from fresh rivers and lakes. Just do not forget to boil it to destroy the microorganisms that live in it, so as not to get poisoned or infected with E. coli. In winter, you can melt snow or pieces of ice, and also boil the resulting water. To conserve supplies of matches or fuel, in case you managed to stock up on them, snow or ice can be placed on a dark tarp and wait until the bright sun melts it. Collect the resulting water in a pre-prepared container.

In the tundra, you will have at your disposal fish to be caught, or small animals and birds. True, they also need to be caught, having previously placed traps on them. In no case do not eat raw meat and fish, so as not to become infected with microorganisms. Caught prey must be stored suspended on tree branches or in a hole dug in advance.

Build an overnight stay

Remember that the temporary shelter should not be large, because it will have to warm itself with the help of breathing and the heat of your own body. Therefore, in winter, try to build it from snow or pieces of ice. You can use a knife for this. In the summer, try to make a canopy from tree branches, and use moss or coniferous tree branches as a mattress. The main task of your shelter is protection from the piercing wind, so try to build it so that one of the sides protects you reliably. Don't forget to light a fire. To do this, also choose a place protected from the wind. In winter, you can dig a hole in the snow, and in summer, respectively, in the ground.