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Оглавление - Food underfoot: the cuisine of the ancient roads
- Introduction
- Chapter 1. Identification and foraging
- Why plant identification matters
- Poisonous look-alikes: be aware
- Wild garlic vs. lily of the valley
- Chamomile vs. stinking chamomile
- Bracken fern vs. male fern
- Cabbage thistle vs. creeping thistle
- Lingonberry vs. mezereum / spurge laurel
- Ground elder vs. poison hemlock
- Common hogweed vs. Sosnowsky’s hogweed
- Spear-leaved orache vs. common mugwort
- Wild carrot (Daucus carota) vs. water hemlock (Cicuta virosa)
- Plant identification techniques
- Identification techniques
- Field guides
- Consultation with experienced foragers
- Self-study
- Resources for self-study
- Interactive maps and floristic atlases
- Mobile applications (with photo recognition)
- Foraging safety principles
- Practising ecological foraging
- Seasonality of harvesting
- Regional characteristics
- Tips for beginners
- Chapter 2. Preparing wild plants for use
- The importance of preparation
- Cleaning and washing
- Drying
- Storage
- Main processing methods
- Tools and equipment
- Chapter 3. Bread and baking from wild plants
- Return to the roots
- Preparing flour from wild plants
- Dough kneading techniques
- Recipes
- Baking without yeast
- Sourdough recipes
- Tips and recommendations
- Chapter 4. Wild Plant Vinegars
- Vinegar as a gift of nature
- The basics of vinegar making
- Uses of vinegars
- Vinegar recipes without sugar
- Vinegar recipes with sugar
- General tips and recommendations
- Chapter 5. Milk and dairy products from wild plants
- Milk from nature
- Methods for making plant-based milk
- Recipes for plant-based milk and thick bases
- Using plant milk
- Tips and recommendations
- Fermentation basics: turning milk into yoghurt and cheese
- Techniques for making cheese and cream
- Recipes for fermented foods
- Plant-based yoghurt recipes
- Cream and double cream recipes
- Desserts and other recipes
- Recipes for dips and sauces
- Tips and advice
- Chapter 6. Sugar from nature
- Wild sources of sugar
- Sprouted grains as a source of sweetness
- Traditional sugar recipes
- Storage
- Chapter 7. Herbal powders
- The basics of making herbal powders
- Storage
- Use of herbal powders
- Recipes
- Examples of using herbal powders
- Tips and recommendations
- Chapter 8. Pesto with wild herbs
- Pesto as a gift from the Earth
- The basics of making pesto
- Recipes
- Tips and tricks
- Chapter 9. Sauces: a wild food palette
- Sauce-making basics
- Recipes
- Tips & tricks
- Chapter 10. Vegetable oils
- Oils as a gift from the Earth
- The basics of making plant oils
- Oil extraction methods
- Storage
- Uses of oils
- Recipes
- Tips & tricks
- Chapter 11. Wild herb crisps
- Gathering and preparing wild greens
- Recipes
- Breading options
- Safety tips
- Chapter 12. Salads
- Basic principles of wild plant salads
- 30 Wild salad plants
- Recipes
- Tips for combining textures and flavours
- Chapter 13. Soups
- 30 edible wild plants traditionally used in soups, borsch, and other first courses
- Tips for preparation
- Historical note
- Soup recipes
- Recipes for ancient Russian soups
- Cooking and puréeing techniques to preserve flavour and nutrients
- Chapter 14. Main dishes from wild plants
- Satisfying, wholesome, and wild
- 30 Edible wild plants traditionally used for main dishes
- Recipes
- Techniques for combining plants to enhance the nutritional value of meals
- Chapter 15. Preserving for winter
- Principles of canning wild fruits and herbs
- Drying wild herbs
- Recipes using dried herbs
- Salting wild herbs
- Recipes for salting wild herbs
- Wilting of herbs, fruits and berries
- Fermentation: the art of living flavour
- Herb fermentation recipes
- Pickling wild herbs
- Recipes for pickled wild herbs
- Special ancient recipes for herbs
- Jam from the trail: seasonal gifts in a jar
- Chapter 16. Drinks from wild plants
- List of wild plants used for fragrant and healthy teas and drinks (in reality, there are many more!):
- Basics of beverage preparation
- Tea preparation
- Rare tea recipes
- Coffee drinks from wild plants
- Kvass from wild plants
- Uzvar from wild plants
- Tinctures, liqueurs, and other beverages
- Chapter 17. Wild plants in camping and travelling
- Field kitchen practice: what to look for and how to use it
- Recipes: quick meals for a long road trip
- Tips for collecting and storing on a hike
- Chapter 18. Seasonal calendar of wild edible plants
- Spring (March — May)
- Summer (June — August)
- Autumn (September — November)
- Winter (December — February)
- Chapter 19. Handbook of wild plants
- Leafy herbs and greens
- Flowers and inflorescences
- Rhizomes and root crops
- Berries and fruits
- Seeds and nuts
- Conclusion
- Glossary of terms
- Diary templates
- Format 1: Collector’s diary
- Format 2: Culinary journal
- List of literature and sources