Not in the weeds, but in a bowl

Not in the weeds, but in a bowl

If you are accustomed to weeding and throwing away immediately, consider it a particularly harmful weed, any plant you have not planted yourself on the site, and in the woods will only pay attention to the known berries and mushrooms – our article is just for you!

Of course, in the woods, in the fields, on the lawn, on the banks of the river, and even under your fence, fully edible plants can grow, ignore it, but you can safely send it to spring soups. Lettuce and Pisces. And the vitamins in these wild plants are sometimes no less than your favorite crops in the beds, and the taste is not bad, and sometimes they ripen earlier than long-awaited vegetables.

Why not include these herbs in your diet? Above all, it is not only healthy but also very tasty – especially the first greens in the garden in the expected conditions. Let’s try to fix this – we will tell you about food weeds that can be found in any suburban area, and we offer many affordable and delicious proven recipes with original greens.


Many gardeners do not like to snooze – this beautiful fast-growing and unpretentious, carved leaf, umbrella white umbrella and long-tailed rhizome are very active and give you freedom to reproduce freely.

Indeed, gout can be a dangerous weed that takes resources from plants if it is not restricted. And if you do wisely enter into a business and do not allow this to happen, then sprouting sprouts and leaves can be a great addition to your spring diet.

This plant has long been used for food. Gooseberry leaves contain easily digestible vegetable protein, vitamins (especially C), iron, and other trace elements. So, feel free to stock up on greens to add to chicken soup, stew, pie fillings and vitamin salads from eggs, sour cream and other greens.

Soup with oatmeal

For 2 liters of water – 80 g oatmeal, 200 g rubber leaf, 30 g oil, salt to taste.

Pour boiling water over oatmeal, add a little oil and cook for 1 hour. Rinse the young leaves of goutweed, chop, rye in boiling water, salt and cook until tender. Sprinkle with oil and finely chopped dill before serving.

Omelet with a dream

Eggs, young goutweed greens, milk, green onions, vegetable oil, salt and spices to taste.

Wash the greens and onions thoroughly, dry, and chop. Beat the eggs with milk and salt (about 2 ml for 2 eggs). Mix with green mixture. Heat the pan with vegetable oil and pour in the chopped mass. Fold the pan in half, cover with a lid and reduce the heat a little, just as the bottom of the omelet “holds”. After 30-40 seconds, turn off the heat, then “rest” in a hot pan and serve. Mushrooms, meat, cheese and other ingredients can be added to the omelette if desired.


If you do not limit yourself to a certain area, you may end up with a typical quinoa.

But did you know that its leaves were long overdue from many plants that were used for food? For example, in the Mediterranean, before the advent of spinach, quinoa has long been the main “salad” plant. Yes, and in Russia, farmers regularly ate quinoa, especially in the younger years. In addition, the twigs and leaves were used in any form – freshly added to salads and stews, minced young leaves, sprouts and seeds were added to rye flour during baking, and even special porridge was prepared. .

Today you can add quinoa to your table – in soups, salads, okra, stews with vegetables, and even vitamin smoothies. The taste, the green, white or red leaves are a little sour, but they actually look like spinach. Therefore, quinoa, like thermophilic and drought-tolerant alternatives, may grow safer than spinach.

quinoa salad

300 g potatoes, 200 g tomatoes, 200 g pumpkins, 80 g lettuce, 80 g quinoa leaves, 40 g green onions, mayonnaise, dill, salt.

Boiled potatoes, pumpkins, tomatoes, cut into small pieces, finely chop the green onions, green salad leaves and quinoa, remove the pellets and cut into 2-4 pieces. Drain the prepared vegetables from mayonnaise, salt and herbs.


Young nets are another good option for spinach in many recipes. This is probably one of the most popular “weed” plants that summer residents boldly eat. Its leaves are used to add to salads, soups, cabbage soups, kvass, broth, omelets and pans, to fill pies, and to prepare salt and bitter. Young soft flowers bloom or dry in tea.

Why do they do it? Pure leaves, without exaggeration, are a true multivitamin concentrate. C, A, B, K – This is not a complete list of vitamins contained in it. And also – vegetable protein, fiber, folic acid, sugar, organic acids, iron, potassium, manganese, boron, chlorophyll …

Miracle with clear green

Young pureed greens, green onions, 3 eggs, flour, water, butter to taste, salt to taste.

Wash, dry, chop finely chopped greens. Cut green onions and quickly add egg and salt and fry in oil in a saucepan – do not “hold” the mass, mix it quickly and add to the chopped nettle and spinach greens. Wrap the new unleavened dough (water + flour), roll it into a thin, large layer. Place the greens with the egg on one half layer and cover with the other part of the flour, scraping off the edges. Cook the miracle over medium heat in a dry pan, alternating on both sides for 5-7 minutes. Grease the finished cakes with oil and cut into sections.

Pure soup

1 l Meat soup, 200-250 g nettle leaves, 1 head (medium) onion, 1 medium carrot, 1 sprout green onion, 1-2 tbsp. Vegetable oil. To serve: boiled egg, sour cream, herbs, salt, spices, spices.

Pure broth is boiled in any meat soup. Wash the nets, soak them in boiling water for 1-2 minutes and strain them. It can be boiled over. Grind the net in a blender or in a meat grinder. Cut the onion. Slice the carrots. Preheat the pan and fry the onions and carrots in vegetable or butter until soft. Bring the soup to a boil and add the roasted vegetables and nettle. Boil cabbage soup for 10 minutes. Finally add the green onions, dill, parsley. Sprinkle the finished dish with spices.


If you think dandelion leaves are surprisingly bitter because of milk juice, then you should not try the young leaves that have a completely neutral taste. And so green salads can be safely used to make onion feathers and sour cream, kefir okroshka or hot vitamin soup. Yes, Vitamins – Many vitamins C, A, B2, E and PP, manganese salt, iron, calcium, phosphorus and also up to 5% vegetable protein are found in the dandelion green. What is not a useful food plant?

Dandelion Okroshka

10 flowers and 5-6 dandelion leaves, 2 cups kefir / sour milk, 1 tbsp. Davis, green onions, sour cream, salt.

Cut the young dandelion leaves into pieces (if the leaves are old they should be pruned first). Pour the kefir into a bowl, add chopped herbs, flowers, herbs and sour cream. Mix everything to taste and salt. Serve okroshka cold.

Dandelion salad with apples and cabbage

200 g of fresh white cabbage, 100 g of dandelion leaves, 2 bitter apples, 1 carrot, vegetable oil / dressing cream.

Drizzle the dandelion leaves with salt water and leave for 40 minutes. Then wash with running water. Cut the leaves, cabbage, apples and carrots into pieces. Combine everything, season with butter, mix. For those who prefer a spicy flavor, black pepper can be added to salads.


In the burdock – yes, yes, that same giant plant “sticking” balls – young leaves and sprouts gathered before flowering are very good for food. They are used fresh in salads, boiled in soups, baked in various vegetable pots. Young burdock buds to taste are similar to artichokes. This plant is a good source of many polycarbonate, containing iron, manganese, magnesium, as well as small amounts of zinc, calcium, selenium and phosphorus. This is especially well known to the Japanese, Burdock (“Gobo”), which grows as a staple food and is widely used in cooking. In addition, not only twigs and leaves, but also the soft sweet “almond” taste buds, which are due to the high content of insulin carbohydrates (fructose).

Burdock Leaf Salad

50 g burdock leaves, 50 g green onions, 30 g grated horseradish, whipped cream, salt.

Wash the burr leaves. Soak it in boiling water for 1-2 minutes. Slightly dry and finely chop. Add finely chopped green onion, salt, chopped onion. Sprinkle the salad with spices.

Burdock root drink

Grind the peeled and washed roots, first dry them in air, then grind them in an oven (until brown) in a coffee grinder. When making a drink, use the amount – 1-2 tsp. For 1 cup boiling water.

Horse sorrel (wild sorrel)

Horse sorrel is widely used for food in the Caucasus and Central Asia – every housewife adds this plant to dough, soups and fresh foods. The leaves of this plant contain organic acids and trace elements as well as vitamins A, B, C and K. You can use it to cook cabbage soup, prepare salads and fill it with horse sorrel.

Baked cake with horse sorrel

500 g sorrel, 600 g flour, 200 ml kefir, 250 g cottage cheese, 1 egg, 1 tbsp. Sugar, 1 tsp baking soda, vinegar, vegetable oil, salt.

Cooking. Pour in flour, add chopped cottage cheese, mix. Beat kefir with egg, add vinegar, salt and baking soda. As you stir, slowly pour in the cottage cheese with the cottage cheese. Pack the flour, cover with napkin, and cook for 40 minutes. Cut the sorrel, sprinkle with sugar and leave for 10 minutes. Remove the loaves from the pan, place the filling, and scrape off the edges. Grease it with oil until golden brown.


Horsetail can be found almost anywhere. Like the edible plant, it is “delightful” as sweet asparagus analogs in early spring. From young spore sprouts you can cook sprouts and compost, cook pot. Horse tails with green juice are eaten raw or in a pot.

Horsetail cutlets

200 g horsetail pestles, 40 g semolina, 1 cup milk, oil or fat to taste.

Grinding horsetail pistils. Mix with cooked semolina porridge in milk. Create cut pieces from the bulk volume created. Wrap them in bread crumbs. Fry or bake in fat.

Roasted horse tail with meat

Cover the bottom of the oven with mashed potatoes. Then a layer of meatballs. Then a layer of horsetail pistils. Fill with spices. Cover the top of the oven with a dollop cake mixed with a little fat. Bake in the oven.


What other wild plants can be eaten? Many of them are sour cream, clover, wood lice, plantain, hops, medicinal sweet clover, thyme, caterpillar, sofa grass, chicory, budara, coltsfoot, caffeine, amoeba, yarrow, shepherd’s purse, Ivan tea (meat) and, as you believe. Their famous bitter taste, for example, is not exactly the preparation of fatty foods, nor are young wormwood leaves.


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