Edible wild plants - Fried burdock.
I once thought about whether someone from the people who found themselves on an uninhabited island, or in a remote area for various reasons, not of their own free will, could imagine that such a situation would happen to them.
I think not, such a thing can only be imagined in a nightmare.
It is not easy to survive in such a situation and, as a rule, the winners from such a situation are people who have a large stock of knowledge and, not always, this knowledge is somehow related to their main type of activity.
It is useful to know how to hunt and fish without weapons and fishing gear, it is useful to know what is edible and what can be poisonous, because, having caught a moray eel or a fugu fish, it is too early to rejoice, you need to know how to cook it and at the same time stay alive after cooking it.
The same applies to the plants that surround us.
Moreover, the benefits of wild plants, those that we will not buy at the market as a salad filler or stew, are colossal, because in the wild, plants try to survive, they are not in greenhouse conditions, which means that they have many more useful microelements than cultivated plants.
Therefore, it is not at all necessary to engage in extreme sports, it will be quite normal to use many plants in food that we are accustomed to consider garbage, weeds in the backyard and want to get rid of them in our garden, if they appeared there.
One of such plants is burdock.
Personally, I have not tried this plant, but, in the list of those plants that I would personally try to cook, on the advice of those people who do this regularly, it is one of the first places.
As it turns out, burdock can be fried, pickled, and the dried root can be turned into a powder from which you can make a drink like coffee, but today I will share a recipe for fried burdock that I learned.
To prepare fried burdock, use the petioles that attach the leaves to the stem, and that's all.
The petioles of young burdock leaves are cut into fairly large pieces, washed and blanched in boiling water until half-cooked.
Then, some remove the outer layer of the petiole, while others do not do this, but simply throw them in a colander and let the water drain.
Then, seasoned with your favorite spices, these petioles are fried in vegetable oil, I think that you can first dip them in batter.
If it happens that I once saw a chef from a Mshlenovsky restaurant prepare it, it must be delicious lol and almost free, because you didn’t even put in the effort to grow burdock in a vacant lot or somewhere in the forest.
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Have a blessed day!
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| Author: | Author  @barski. In my publications you will see only my author's works. |
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