1.0Naturally Balanced https://naturallybalanced.devversion.pl/en/Beata Borowiechttps://naturallybalanced.devversion.pl/en/author/betaborowiec/Wild Edible Plants – Nature’s Forgotten Potential - Naturally Balancedrich600338<blockquote class="wp-embedded-content" data-secret="RpTz5hv2BU"><a href="https://naturallybalanced.devversion.pl/en/wild-edible-plants-natures-forgotten-potential/">Wild Edible Plants – Nature’s Forgotten Potential</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://naturallybalanced.devversion.pl/en/wild-edible-plants-natures-forgotten-potential/embed/#?secret=RpTz5hv2BU" width="600" height="338" title="“Wild Edible Plants – Nature’s Forgotten Potential” — Naturally Balanced " data-secret="RpTz5hv2BU" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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http://naturallybalanced.devversion.pl/wp-content/uploads/2021/12/wild-edible-plants.jpg1020610Humans collected wild-growing herbs for centuries, and people knew their properties, how and when to collect and process them. This knowledge was passed down from generation to generation. In medieval Poland, herbs were used during church ceremonies, in medical procedures and for magic. Polish cuisine, however, did not love herbs too much and willingly reached for expensive foreign spices instead. But spice herbs, grown by monks in monastery gardens, remained in use. Old Polish cuisine smelled somewhat of “pepper and saffron”, and nothing has changed since then. Nowadays, spices such as cinnamon, ginger, turmeric, cloves, cardamom, lemongrass and saffron can be found in every kitchen. At the same time, it is difficult to find herbs from Polish fields, meadows and forests, which diversified the taste of our ancestors’ cooking.