Cooking from the wilds. Trains

This book continues the series "Cooking from the wilds", dedicated to edible wild trees, shrubs, herbs, ferns, algae, mushrooms and lichens that can be found in Russia. The main task of the series is to orient the reader among the variety of edible wild rites, to tell which parts of these organisms can be collected and showed which methods of harvesting and culinary processing are best suited to them. The publication is a popular reference book and does not require special knowledge of botany from the reader.
The proposed volume describes the herbaceous plants of Russia with edible fruits, buds and flowers, green (kidneys, leaves, shoots) and underground parts (rhizomes, roots, tubers, bulbs, etc) The selection also includes plants, certain parts of which are used as aromatic seasonings. Drinking plants are also mentioned, which are used by the population (and sometimes the food industry) for the preparation of alcoholic and soft drinks, as well as the surrogates of tea and coffee.
In addition to describing the plants themselves, the book contains many recipes and practical recommendations that will be useful to the widest circle of readers