A meadow, a forest, a clearing, or even a home garden - all these places hide wild plants that are a treasure trove of flavor, vitamins and soothing properties for our bodies. This is worth appreciating and it is wise to take advantage of it. Even plants picked during a short walk can be simply ... cook.

In the book you will find recipes broken down by season, here are some of them:

Spring

- coconut cocktail with birch leaves

- violet drink

- marmalade from Douglas fir cones

- marmalade from forsythia

- tincture of acacia robinia flowers

Summer

- elderflower champagne

- forest gin

- rice with meadow clover

- daisy butter

- nettle lazy

Autumn

- acorn and roasted buckwheat coffee

- acorn bread on sourdough

- rosehip vinegar

- rowan jam

- sloe gin with honey

- heather wine

Winter

- fir cone and apple cider vinegar

- pobazina, or hazelnut cake

- pickled pine shoots

..  

and many other excellent dishes using non-obvious plants that grow around us.  

The first recipe I prepared from the book is apple and rosehip vinegar

The recipes are preceded by a description of the plant we will use.  It turns out,  that we can use the gifts of nature at any time of the year. Seasonal cooking with wild plants is easier than you think!

The Taste of Wild Plants. Over 100 recipes for seasonal dishes - Patrycja Machałek

Thank you to Znak publishing house for providing a copy of the book for review.

also check

Oxymel from pine, apple cider vinegar and honey

Crème fraîche - a recipe for homemade thick and creamy cream

Green or red chilli jam

Tomato jam - spicy cherry tomato jam

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