7 free and healthy plants from nature

7 free and healthy plants from nature
There are many edible and wild plants that are a source of nutrients and medicinal substances. These wild plants cleanse the body of toxins and refresh the body while strengthening the immune system. Wild plants should be collected from ecologically clean and unpolluted areas. Never collect these plants and grasses near highways, roads or landfills. Pick only the upper part above the ground and leave the root to grow again. Nettles, dandelions, bear onions and many other plant species can be collected.

  1. Nettle-is an edible plant species (Latin Urtica dioica). Young and tender leaf tips do not cause a burning sensation. Use gloves when picking nettles. Nettles grow up to 150 cm and are widespread. The leaves contain vitamins C, B2, K and A, organic acids, minerals and substances that regulate blood sugar levels. Young nettles are a great substitute for more expensive spinach. It is used to prepare soups, stews, chips, beer, tea and tea blends. Clean and remove withered and damaged parts before use. The nettle is then briefly cooked to lose its ability to glow.
  2. Dandelion or Taraksacum officinale is a wild plant that we all know well. Young leaves (in salads or for heat treatment) that are harvested during the spring before the first flowers appear can be used. The leaves are full of minerals (iron, phosphorus, calcium) and vitamins (Vitamins C and A) that refresh the body. Nettle root is a substitute for coffee or other root vegetables. The root shrinks during flowering and is collected before the first flowers appear or during autumn.
  3. Chicken grass (or Pork grass) – was once used to feed chickens (root and seeds) and pigs (aboveground part). This wild plant is great in salads or stews.
  4. Bear’s onion is a well-known and frequently used plant. Care should be taken when harvesting. The leaf is similar to some poisonous wild plants (for example, frost, lily of the valley, hellebore) but the fruit only has the smell of onions.
  5. Heart-shaped garlic- or Latin Alliaria petiolata is an annual plant from the cabbage family. It can grow up to 1 meter. All parts of this plant smell of garlic when rubbed. The whole plant is edible. Young leaves and stems are harvested during the spring. Ripe seeds and young fruits are subsequently harvested. Young leaves are used to prepare salads, stews, sauces or tea.
  6. Japanese wild plant – is an invasive plant (Latin Fallopia japonica). It can grow up to 3 meters. It spreads quickly, suppressing other plants. The rhizome is so strong that it breaks through cement and destroys solid objects. Young shoots are similar to rhubarb used to make cakes.
  7. White annual wild plant- or Chenopodium album- or white loboda is an annual wild plant. It is traditionally used in cooking. Young leaves and seeds are edible. Delicate leaves can be eaten raw during the spring, but without overdoing it. They can be used as a substitute for spinach. The seeds are dried, ground and added to the flour.

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