{"id":1286,"date":"2021-12-17T18:35:52","date_gmt":"2021-12-17T17:35:52","guid":{"rendered":"http:\/\/naturallybalanced.devversion.pl\/?p=1286"},"modified":"2023-04-03T22:18:50","modified_gmt":"2023-04-03T20:18:50","slug":"wild-edible-plants-natures-forgotten-potential","status":"publish","type":"post","link":"https:\/\/naturallybalanced.devversion.pl\/en\/wild-edible-plants-natures-forgotten-potential\/","title":{"rendered":"Wild Edible Plants \u2013 Nature\u2019s Forgotten Potential"},"content":{"rendered":"\n

Date of the last update: 17.12.2021<\/em><\/p>\n\n\n\n

Humans 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 \u201cpepper and saffron\u201d, 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\u2019 cooking.<\/p>\n\n\n\n

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Table of Contents:<\/strong><\/p>\n\n\n\n

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  1. Wild Edible Plants – Basic Information<\/a><\/strong><\/li>\n\n\n\n
  2. The Best Known Wild Edible Plants<\/a><\/strong><\/li>\n\n\n\n
  3. Summary<\/a><\/strong><\/li>\n<\/ol>\n\n\n\n

    You will read this article in 2 minutes.<\/strong><\/p>\n\n\n\n

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    Wild Edible Plants \u2013 Basic Information<\/a><\/h2>\n\n\n\n

    As the centuries passed, the use of green parts of wild edible plants in Polish cuisine gradually declined. The commonly used hogweed (Heracleum Sphondylium) disappeared in the late 18th century. Similarly, ground elder (Latin: Aegopodium Podagraria) practically ceased to be used in the 19th century. In the 19th and 20th centuries, nettle and white goosfoot disappeared from the everyday diet of Poles, treated only as a \u201cstock\u201d in case of food shortages. The wood sorrel (Oxalis Acetosella) and yellow wood sorrel (Latin: Oxalis stricta) were used in the 19th and 20th centuries as soup ingredients and children\u2019s snacks. But in the 21st century, they disappeared from the Polish menu. Sorrel leaves and young shoots were still used in the 20th century to cook soups at courts and in peasant homes, but nowadays, this plant isn\u2019t commonly consumed anymore.<\/p>\n\n\n

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    Wild garlic<\/figcaption><\/figure><\/div>\n\n\n

    The Best Known Wild Edible Plants<\/a><\/h2>\n\n\n\n

    Ethnographers and ethnobotanists know the uses and scope of application for most common famine plants, such as:<\/strong><\/p>\n\n\n\n