Natural food grows all around us and the cure to harvest it. Wild plants and grasses were once eaten because of poverty. Wild and wild plants are not more healthy than cultivated plants, but they are usable. Today, they are a symbol of sanctified nutrition and advanced gastronomy. They are completely free if you find your piece of “untouched nature”.
In a rich and edible vegetation that grows in forests, meadows, meadows or mountains, up to a third of the plants are usable. Former weeds, for example, can become an edible salad, while grass used to run by children can be carefully served as a garnish for a variety of dishes. Wild onions have a pleasant aroma and unpleasant anger and can be used in place of leeks or young onions. For example, laurel is a resistant and widespread plant. In the kitchen it is used as a savory for venison, in sauces and marinades for various dishes. You can coat the leaves of laurel with dried fruits (especially figs). The laurel branches (Latin Laurus Nobilis) are a great choice for smoked meats.
Early spring is marked by the feeling that we need the sun, chlorophyll and natural food intensified. According to popular belief, if it is raining on the flowering day, summer will be unstable. Although people living in urban areas are slowly losing their connection to the wild and wild plants world, these plants are experiencing their flourishing on many local and restaurant menus.
Looking at the global gastronomic scene, this trend of wild and wild herbs is most prevalent in Scandinavian countries. Contemporary Danish cuisine is marked as the most interesting and most progressive in the world when it comes to the use of wild and wild plants. The Danes almost piously respect the season. The location and the “terroir”, and every wool of grass, every sprout and tuber. They carefully study the origin and name of the picker. It can be said that the wild became a luxury and brought plenty. There are wild plants that live only in the mountains or just on the continent or in the coast. From picking wild plants, growing spices and edible flowers, you can do a great and lucrative job. For example, daisies are edible flowers (thyme, mint, chrysanthemum). A preferred ingredient is spring and light salads. Edible flowers are a very attractive decoration on a plate. Flower pollen is used as a cure in homeopathy. The herbs flowers contain a mild aroma of this spice, so its use is quite justified.
You can harvest nettle, fennel, wild chicory or dandelion. Fennel is used for soups, sauces and stews. Ideal for refreshing ice cream. Dandelion buds are acidic and used as a substitute for capers. You can make dandelion syrup (for colds, sore throats and flu). You can use dandelion as a substitute for arugula. In the grass, you can harvest clover, yarrow, plantain or wild asparagus and make a variety of dishes. Experts say that wild plants are healthier and nutritionally richer than the natural mycorrhizal zorb present in the wild. Mycorrhiza is a symbiosis of the roots of a plant and mycelium of mycorrhizal fungi that enhances the plant’s nutrition and helps the plant in many ways. The taste of the mycorrhizal herb is stronger and more powerful. Because of this, wild sage and farmed sage do not taste the same. The eyes of the plant are affected by bioflavonides, enzymes and extracts. They protect wild plants from pests. They directly protect people who eat and use wild plants.
Green edible parts of wild plants are classified as wild vegetables. Young leaves and spring shoots are used for cooking. It is a fortunate circumstance that the healthiest types of wild vegetables are the most widespread in the world (nettle, mallard, dandelion, dead nettle, burdock, dandelion and others). Green leafy vegetables contain 85% water, plenty of cellulose, low carbohydrates, protein and fat. That is why green leafy vegetables have low calorie value. The most important biochemical processes of the plant occur in the leaves – complex organic compounds are formed from water, sunlight and carbon dioxide. They serve to build plant tissue.
Leaves contain the most bio-active ingredients that promote the metabolism. Wild green herbs are an important source of Vitamin C, beta-carotene, Vitamin A and other vitamins and minerals. Therefore, when preparing these herbs, heat treatment should be minimized in order to preserve the maximum number of valuable ingredients. The easiest and most practical way is with salads where we serve raw herbs. Short blanched wild herbs are ideal for cream soups and stews. Many herbs have a bitter taste and go well with poached eggs. Wild vegetables should be briefly blanched for soup, broiled with chicken or beef stock and blended in a blender. Potato or bat at or chickpeas are great for thickening soups and stews.