How to survive in the tundra in winter. "Hello master." How to survive in the tundra in the company of three hunters. Fallen tree cover

edible plants

For example, the ancient Chukchi used more than 23 species of wild plants in their diet! And how many vegetables and fruits do you take from your garden? Calculate for fun. Potato times. Cucumbers - two. Tomatoes - three ... Not recruited? Then you can’t reach the Australian natives at all ... Edible plants

For example, the ancient Chukchi used more than 23 species of wild plants in their diet! And how many vegetables and fruits do you take from your garden? Calculate for fun. Potato times. Cucumbers - two. Tomatoes - three ... Not recruited? Then you can't reach the Australian natives at all. They knew about three hundred (!) Useful plants. And only thanks to this they lived where the European died in a matter of days.

In our country there are more than two thousand plants, fully or partially suitable for food. Their total weight is hundreds of thousands of tons. And all over the world there are more than 120,000 varieties of such plants suitable for writing!

Almost any geographic area, except perhaps the floating ice of the Arctic Ocean and the glaciers of the highlands, can provide a person with a vegetarian lunch, where there will be a salad, first, second, third courses, and possibly an exotic dessert!

Plants are edible: rhizomes, bulbs, stems, shoots, buds, leaves, flowers, seeds, fruits, nuts, cones, etc. Some parts of plants can be eaten raw, others - after thorough boiling, frying or other thermal processing, as well as drying, soaking and other methods.

Nuts, fruits and tubers have the highest nutritional value. The most productive soils are located near water bodies - rivers, lakes, swamps.

Edible plants such as reeds, cattails, and reeds often form a solid wall. Water lilies and a water chestnut float on the surface of the water, revered as a delicacy even by the ancient Egyptians. From the rhizomes of many aquatic plants, previously dried and ground into flour, you can bake bread cakes and cook porridge.

Edible parts of trees. Not only herbaceous plants are suitable for writing, but even trees! No, this does not mean that little known grows in the depths of the taiga. sausage tree, which, having cut down, can be cut into circles, like an ordinary "Doctor's" sausage. Of course not. It is not the trees themselves that are edible, but their individual components, and even then not at any time of the year.

For example, cones, acorns or sapwood are thin, young bark adjacent to the trunk. Pine can offer five edible parts to the table: unblown flower buds, young shoots, sapwood, cones, and needles as a vitamin drink.

In birch, in addition to sapwood and sap, you can use buds and young leaves, which contain up to 23% protein and 12% fat.

The dwarf polar willow is almost completely edible! This shrub no more than 60 cm high is often found in the tundra. It grows in groups, sometimes completely covering the ground. In the polar willow in early spring, the inner parts of young shoots freed from the bark are used for writing. You can even eat them raw! In addition, young leaves are edible, which are 7-10 times richer in vitamin C than oranges. Flowering "earrings". Young, peeled roots. And even freed from the bark, well boiled and ground trunks (Fig. 1)!

Oak can be attributed to edible trees (Fig. 2). From ancient times, the inhabitants of Europe were saved from hunger by oak acorns. Acorns were collected at the end of September or immediately after the first frosts. Raw acorns are not suitable for food because of the abundance of tannins in them.

Therefore, they were peeled, cut into four parts and poured with water, soaking for two days, changing the water three times a day to eliminate the bitter taste. Then again they poured water in the proportion of two parts of water to one part of acorns and brought to a boil. Boiled acorns were scattered in a thin layer in the open air on a wooden baking sheet for pre-drying, and then dried in an oven or on a stove until the acorns began to crackle like crackers. After that, they were crushed or ground. At the same time, coarse grinding was used for porridge, and flour for baking cakes.

I will quote several old recipes for dishes made from trees. “Next, dried fish caviar is prepared, which is intended mainly for men who go to the forest to hunt wild animals. Having with him one single pound of this dried caviar, the Kamchadal is provided with food for a whole month, because when he wants to eat, he cuts off the bark of a birch (and they grow everywhere here in abundance), removes the upper soft bark, and its hard part, adjacent closest to the trunk of a tree, spreads a small amount of fish caviar taken with him, and then eats it like a cracker or like a sandwich, which is all his food. “The bark (of birch) is in great use, for the inhabitants, scraping the bark from a raw tree, chop it with hatchets, like noodles, finely and eat it with dried caviar with such pleasure that in winter time not to find a Kamchatka prison in which the women would not sit near a damp birch ridge and crumble the declared noodles with their stone or bone hatchets.

“Dried sapwood of larch or spruce, rolled up and dried, not only in Siberia, but also in Russia to Khlynov and Vyatka, is used in famine years.”

“The Chukchi prepared one of their favorite dishes from the leaves and young shoots of willow, they stocked up for future use. Willows were stuffed into sacks of seal skins, and this kind of silage was left to sour throughout the summer. In late autumn, such a sour mass froze and in the following months it was cut into slices and eaten like bread.

I hope these lines have convinced skeptics that trees can be used not only as firewood or building material but also to serve! The most nutritious and tasty sapwood (sometimes it is incorrectly called bast) in the spring, during the period of sap production and intensive growth of the tree. Although, in principle, it can be used for gastronomic purposes both in summer and autumn.

Some sources claim that the northern peoples, during a severe famine, ate winter sapwood as an additive to other foods. Although, probably, at this time of the year it already differs little from the upper crust. But as they say, hunger is not an aunt, there is no time for gourmet food here. Moreover, I read historical chronicles, which talked about eating bark in general, although it is generally accepted that the upper bark of trees is not suitable for food due to the too abundant content of tannins. It's hard to figure this out. I guess it all depends on how hungry you are. In my life, I also ate a lot of things that I thought you shouldn’t eat in principle.

Academician Likhachev in an interview said that in besieged Leningrad, people who were dying of hunger ate sawdust(!), for which they threw them into the water, where the tree, being for a long time, began to ferment. They ate this fermented, smelly, but protein-giving mushy mass. When harvesting sapwood, it is best to remove it at the base of the trunk or even from thick roots that have crawled out to the surface of the earth, where it is most nutritious and juicy.

Sapwood extraction methods vary. The simplest is to make two deep circular horizontal cuts on the trunk with a knife or an ax and two vertical cuts connecting them. Remove the upper bark by prying it on one side with a knife. If it does not lend itself well, you can use small wooden wedges driven between the trunk and the bark (Fig. 3). In principle, sapwood can be eaten raw - it has a sweetish taste, of course, not without a “wooden” aftertaste. Long cooking significantly improves its taste. Sapwood, pubescent in boiling water, gradually soaks, swells and turns into a uniform gelatinous mass, which, after cooling slightly, should be eaten.

If this “porridge” is dried on stones heated on a fire, or on another improvised frying pan, then the resulting flour can be used for baking bread cakes. The most nutritious is the secondary bark of birch, willow, maple, pine, aspen, larch, spruce, poplar. By the way, all of these trees, except for larch, have edible buds and young shoots raw, but better boiled. Nourishing streaks of evaporated and thickened juice on the trunks, reminiscent of chewing gum. And now I will invite the reader to taste vegetarian delicacies at the same table with a person who had an accident, well, let's say, somewhere in the taiga, forest-tundra or mixed forests. As they say, than God sent. And God sent a lot. There is an appetizer, and the first, and second, and third courses, and for a "snack" - a fruit and berry dessert.

Salads. It is better to start the meal with light snacks.

Of the great variety of edible wild plants, I tried to choose only those that can be used in the first, second, and third dishes.

Common saxifrage femur. Herbaceous umbrella plant, 30–70 cm high. Petiolate leaves, pinnate. The flowers are small, with five petals, white. Blooms in June August. It grows in upland meadows, grassy female forests and on edges, fields, along roads, in bushes. The stems are straight, branched, finely ribbed, hollow inside, fluffy outside. Dried roots and leaves are harvested for future use. For salad from early spring to autumn, young leaves can be used.

The bodyak is multi-leaved, Tatar. Herbaceous perennial with a high (up to 150 cm) cobweb-fluffy stem. The leaves are large, especially the lower ones, grayish-cobwebbed to white-tomentose below. The flowers are very expressive: fluffy, dark purple, baskets up to 3-4 cm in diameter. Blooms in July-August. It grows in the steppe and forest-steppe zones, in the mountains it rises to subalpine meadows.

Bristle bristle, bristly tartar, lilac sow thistle, bodyak. A common weed in inhabited areas. Young leaves and shoots of these types of thistle are used in salads. And in the southern regions of the steppe zone, on saline meadows, an edible boletus is often found, in which rhizomes are used as food.

Hogweed dissected, bunch. Perennial up to 2 m tall, covered with stiff hairs. The barrel is an empty finely ribbed tube. Basal leaves are large, trifoliate, on long petioles, stem leaves are small. The flowers are white-green, sometimes pink. Marginal - irregular, collected in large umbrellas, two-lobed petals. Blooms from June to September. It grows along the edges of forests, in forest clearings, in bushes, in meadows, along the banks of rivers and streams, in the mountains it sometimes rises to the upper border of the forest. A plant harvested before flowering begins is the most delicious. For salad, young stems are used, peeled, and young leaves boiled for 3-5 minutes. It is dangerous to confuse hogweed and fenugreek with poisonous hemlock, therefore, if you are in doubt about which plant is in front of you, it is better not to use it.

Broad-leaved bell. Perennial from the bell family, 50 to 150 cm high. Saw-toothed leaves, drooping flowers, corolla blue or bluish, broadly bell-shaped. The column during flowering is noticeably exposed from the corolla. Blooms in June-July. Grows in forest meadows, shrubs and deciduous forests. Young leaves and shoots go for salad.

Four-leaf bell, hens. Plant height from 50 to 150 cm, 3-4 leaves per stem. Inflorescence many-flowered, paniculate. Corolla narrowly bell-shaped, blue. Blooms in July. It grows in deciduous forests (poplar forests), forest clearings, wet meadows, and shrubs. Broad-leaved bell (Fig. 5). It has a thick fleshy root and a stem 50–100 cm tall. Leaves 3-5 in a whorl. The corolla is blue, the column is equal to the corolla or slightly protrudes from it. Blooms in July. Grows on rocky slopes, steppe meadows, shrubs, birch forests, along forest edges.

Highlander mountain, alpine, Bashkir cabbage, sour, sour buckwheat. Rhizome perennial 15–100 cm tall. Leaves on short petioles, elongated. The flowers are white, collected in racemes on a panicle. Blooms from May to August. Grows in meadows, meadow steppes, rocky sparse forests. on the edges, old deposits. A salad made from young stems is delicious, and in spring - from young leaves.

Highlander Snake, or pharmacy, cancer neck, serpentine, throat, black roots. Height - from 30 to 100 cm. Pale pink flowers are collected in a dense ear. Blooms from May to August. Grows in meadows, forest clearings, bushes, swamps. Young leaves and shoots can be eaten raw or used in salads.

Knotweed, knotweed, grass-ant, pig grass, gosling, bird's buckwheat, Alta-tymyrdaakh (Yakut.). A smooth plant with adpressed and ascending branches, 10 to 50 cm high. Flowers are small, inconspicuous, located in the axils of the leaves, the petals are white or pink. Leaves on short petioles. Blooms from June to September. It grows near roads, in wastelands, on river sands and shallows, near housing. Young stems and leaves go into the salad. The leaves are dried for the future.

Mining grate prickly, young, turnip, hare cabbage. Herbaceous biennial, in the first year developing tiled smooth fleshy leaves forming hemispherical cones. In the second year, a stem develops from these cones with a long multicolor brush up to 30 cm tall. Flowers greenish-yellow, almost sessile. Blooms in July-September. It grows in the mountains along open rocky slopes and rocks, sometimes in flat steppes on sandy soil, in sparse southern pine forests and along the edges. For salads, leaves from annual plants are used. Before eating, cut off the cones at the ends of the leaves. The leaves are juicy, with a pleasant sour taste, on a hot day they quench their thirst.

City gravel. Erect stems 20–80 cm high, single flowers at the top. Petals yellow, sometimes pink, with numerous stamens, without reddish-brown veins, rounded. After flowering, the calyx folds down or spreads out. Flowers are non-drooping. Blooms from May to August. It grows along forest edges, in thickets of shrubs, along ravines and roadsides. For salad, young fresh leaves and stems are used. Its colleague - river gravel - grows in damp meadows, along river banks, in forest clearings. Petals whitish or slightly yellowish with reddish dots, notched at the top, sepals reddish-brown, erect. Flowers drooping. Blooms from May to July. Leaves rich in vitamins are used in salads.

Goose onion yellow. Stem up to 30 cm tall. Flowers are located in an umbrella-shaped sessile inflorescence. The basal leaf is slightly longer than the stem. Blooms in April-May. You can find it in forests, roshes, among bushes. The leaves can be used for salad, after soaking in boiling water for 1 - 2 minutes.

Angelica forest. Herbaceous perennial with a thick root (Fig. 6). Stem glabrous, empty inside, up to 2 m tall, downy just under the umbel, branched in the upper part. Inflorescences are collected in hemispherical multi-beam umbrellas. The flowers are small white with a pinkish tint. Blooms in June-July. Grows in alpine meadows, forest swamps, forests and shrubs. Leaves and petioles are harvested for future use in dried (for seasoning dishes) and salted form. For salad, young stems peeled from the skin will go.

Angelica pharmacy, medicinal. A large plant, the stem is smooth, up to 2.5 m tall. Umbrellas are spherical, large. Blooms in June-July. It grows on the outskirts of swamps, in swampy forests, among shrubs. Fruits in August-September. Young shoots can be used as a vegetable or added to salads.

Cocksfoot. Cereal plant up to 1.5 m high, with grayish-green, rough leaves. Spikelets are twisted in dense bundles at the ends of the branches. Flowering in June-July, fruiting in August. Its young, juicy shoots, sweetish in taste, are used for salads. You can find it in sparse forests, forest clearings, grassy slopes, meadows and among shrubs.

Hedgehog team Starry Bunge (Fig. 8). Perennial with a thin rhizome up to 0.5 m tall. The leaves are ovate, the upper ones are sessile, the lower ones are petiolate. Sepals herbaceous, hairy, petals white. It grows in shady forests, shrubs, in river valleys and along ravines. In the mountains it rises to the upper border of the forest. Blooms in June-August, leaves under the snow with green leaves. Salads are prepared from young shoots and leaves collected before flowering (then the shoots coarsen).

Ivan-tea, narrow-leaved chamenerion, fireweed, Koporsky tea, horse grass (Fig. 9). Perennial with a smooth erect stem up to 1.5 m high, with elongated dark green leaves.

Katran Tatar. The flowers are purple or purple-red, collected in long racemes. Grows on burned areas, forest clearings, embankments and slopes, along ditches and roads, often in large thickets. Blooms in the second half of summer. Young leaves and shoots go into the salad, previously dipped in boiling water for 12 minutes. A rhizomatous plant of the steppe zone, 60–120 cm high. The leaves are fleshy, the inflorescence is paniculate–branched with white petals. Blooms in May. Young stems are eaten, like cabbage, raw and boiled. All parts of the plant are edible.

Oxalis ordinary, hare sour. Stemless perennial, 5–10 cm tall. Petals with pink veins. The leaves are trifoliate, light green on petioles. At night, in rainy weather and from the bright sun, the leaves fold, fall down, and open early in the morning. Blooms in May June. Eat food should be limited, as in large quantities it is harmful to the body. For lettuce, its sour leaves, collected during flowering, go; they can be dried.

Clover (Fig. 10). Three types of clover: hybrid - the stem is almost erect, the flowers are pink, the two upper teeth of the calyx are set aside one from the other; meadow - flowers are spherical, lilac-red or pale lilac, stipules are ovate, sharply narrowed into a long thin point; the creeping stem is creeping, the flowers are white, sometimes pale pink, the two upper teeth of the calyx are very close together. All species have the same nutritional characteristics. Young stems and leaves go into the salad. You can look for clover in meadows, along river banks, forest edges, along roads. Blooms from May to October. Leaves and shoots can be harvested in dried and pickled form.

Topovnik broad-leaved, peppery, sunny horseradish. Perennial, up to 1 m high. Grows in saline meadows and steppes, near dwellings. Blooms in June-August. For salad, young leaves and shoots are used, and seeds that taste like pepper are like a spice.

Raceme grate, sandy oats, aigarkiyak (Kazakh), giant hairwort, giant grate. Perennial herb, 50–150 cm tall. The leaves are hard, bluish. Blossoms in May-July, bears fruit in August-September. For salad, fresh shoots and buds are used. You can find it on the coastal sands, on the dunes, in the sandy steppe, sparse forests, on the sands.

Stinging nettle, kshtkan (Kazakh). Stinging nettle. A well-known plant, up to 1 m high, with large jagged leaves, seated with burning hairs. Both types of nettle are found in wastelands, along ravines, along river banks. Blooms in June-July.

Both types of nettle are close and valuable in their nutritional value. The leaves of young nettles, pubescent in boiling water for 5 minutes, go to the salad. Young shoots, crushed raw into gruel, seasoned with salt, pepper, vegetable oil, are loved by the inhabitants of Georgia. It can be dried or salted for future use.

Hemp nettle. Plant height ‒70‒150 cm. Leaves palmately dissected into 3‒5 segments. Blooms in June-July. It occurs in wastelands, along roads, in steppe meadows, rocky slopes of hills and small mountains. It is used for food, as well as stinging nettle.

Burnet medicinal, pharmacy, porridge, blackhead, ymyyakh (Yakut.). Herbaceous perennial, up to 1 m tall. The leaves are pinnate, the flowers are dark purple, elongated. Blooms in May-August. It lives in meadows, in sparse forests, among bushes, on forest edges, along the banks of streams and rivers. Young fresh leaves, reminiscent of cucumbers in smell, go into the salad. You can keep them in boiling water for 1 minute, drain and cut into a salad.

Potentilla goose, goose foot. Herbaceous perennial with a bunch of basal leaves and with long creeping rooted stems emerging from the axils of these leaves. The leaves are pinnate, oblong, glabrous above, green, silvery beneath from adpressed hairs. Flowers solitary on long straight stalks, yellowish. Blooms from May to autumn. It grows in wastelands, along roads, in damp meadows, along river banks (on sands), near lakes and ponds, in forest clearings. Young leaves are used in the salad, which are harvested during the flowering period.

Quinoa. Exists a large number of species of quinoa, of which five are of nutritional value. All types of other quinoa are weeds and often grow near housing, on salt marshes, in the steppe, and deviated even on wastelands, along rivers and lakes and on cliffs (sprawling). Young leaves and shoots are used in the salad.

Quinoa spear-shaped (fig.). Stem height ‒ 20‒100 cm. Blooms from June to September. The lower and middle leaves are triangular-lanceolate with often horizontally deflected lower lobes.

The quinoa is rejected. Stem height ‒ 15‒70 cm Blossoms in July-August. The leaves are fleshy, juicy, thick in dry form, finely wrinkled.

Coastal quinoa (Fig. 12). Stem height ‒ 15‒80 cm. Blossoms in July-August. The leaves are not juicy, smooth, without wrinkles. The inflorescence in fruits is discontinuous-spike-shaped. Spreading quinoa. Stem 30–80 cm tall. Blooms from July to September. Branches with fruits are horizontally deflected or directed upwards at an acute angle.

Garden quinoa, zhusakalabata (Kazakh). Stem height ‒ 50‒120 cm. Blossoms in July-August. Flowers with a pistil, of two genera: with a small perianth and horizontally lying seed, and others without a perianth, but with two bracts, the seed lies vertically.

Linden is heart-shaped, small-leaved. A well-known tree, up to 25 m tall. Blooms in July. The bark is furrowed, dark gray. The flowers are medium-sized, collected in small inflorescences. Young leaves can be used for salad by pouring boiling water over them.

Arctic spoon, scorbutic herb. Biennial, 10 (sometimes 20 or more) cm high, naked plant. The lower leaves are petiolate. Petals are small white. Blooms in June July. It grows in the tundra in elevated areas, on clay hills and sandy shores. The aerial parts of the plant are used for writing, which are eaten raw in the form of a salad and salted for future use.

Burdock felt, cobweb, burdock, dedovnik (Fig. 3). Perennial with a thick vertical root, branched ribbed stem up to 1.5 m tall. The leaves are large, wide, rough, ovoid, lower - on long petioles. The flowers are lilac or dark purple, collected in spherical baskets. It grows along the banks of rivers, in wastelands, among bushes, along ravines, and near dwellings. Blooms in July-August. For salad, young peeled stems are used and leaves, collected before flowering, are dipped in boiling water for 1–2 minutes.

Altai onion, fistulate, cherlik kulcha, sogun (Tuv.). Height - up to 1 m, thickness - 13 cm. It looks like a garden onion - a batun. Grows on rocks, rocky slopes. Bow linear. Height - 25‒70 cm. The leaves are narrow. Grows in meadow steppes, slopes, dry fields, dry light forests.

Victorious onion, wild garlic, flask, khilba (Tuv.). Stem up to 70 cm tall. The leaves are wide, petiolate, flat. The flowers are small, greenish-white, collected in a spherical umbrella. Grows in forests, mostly dark coniferous, in alpine meadows. Dip lettuce leaves for 2-3 minutes in boiling water. Onion drooping, slime, mangyr (Alt.). Height - 20‒70 cm. The leaves are flat. Grows on steppe rocky slopes, in feather grass steppe, steppe meadows.

Onion koroda, chisel. Stem 10–15 cm. Flat leaves. It grows in meadows, often marshy and damp, along river banks. tundra and alpine meadows. The tops are tender.

Onions are aging. 20‒70 cm tall. The leaves are puffy. It grows in the steppes, on the steppe rocky slopes, dry meadows.

Bow angular, garden. Stem up to 70 cm tall, angular, thin. Grows in meadow steppes, meadows, fields. All types of onions bloom in June-July and are used as regular onions.

The cuff is ordinary. Herbaceous perennial with rounded, folded, lobed leaves along the edge, as if collected in a rosette. Plant height - up to 3040 cm, with a short but rather thick woody horizontal rhizome. The stems are slightly hairy, the lower leaves are petiolate, the upper ones are sessile. The inflorescence is loose, collected in the form of a panicle, composed of small umbrellas. The flowers in umbels are very small, yellow-green. Blooms in June-August. Grows in meadows, clearings, roads, alpine lawns, forests. Sometimes forms whole thickets. Young leaves and shoots go into the salad, pubescent for 1 minute in boiling water.

The softest lungwort (Fig. 14). Small (up to 40 cm) perennial. The leaves are rough, ovate, pointed, elongated. The flowers are quite large, collected at the tops of the stems, first pink, then purple and finally blue. Blooms in April - June, simultaneously with snowdrops. Grows in forest clearings, edges of deciduous and mixed forests. Basal leaves are suitable for salad, peeled stems and petals can be used. You can make a salad with the addition of other plants.

Underripe spear-shaped, "bottomless pipe". Herbaceous perennial, up to 1.5 m tall. Large, uniform in length and width, broadly spear-shaped leaves. Baskets of Flowers are drooping, forming a paniculate structure .. flowering. It grows in forests, along forest edges and clearings, among bushes. In the spring, tender, still 1. unblown leaves and stems (peeled) are eaten raw or in a salad.

Oat root. An erect stem, up to 1.5 m high. The leaves are linear-lanceolate, widened at the base, long, coming from the root crop in the form of a rosette (up to 30 leaves in a rosette). The flowers are reed, purple or violet, collected in baskets. The root crop is cylindrical, up to 4 cm in diameter. It grows in the Crimea and some central and southern regions of the European part of the CIS. Young leaves go into the salad.

Cucumber herb, borage officinalis, borage, borage. Large (up to 60–70 cm), rather rough plant with a succulent strongly branched stem, pubescent with hairs, with a cucumber smell. The leaves are oval, narrowed at the base into a petiole, serrated along the edges. Large dark blue flowers are collected in paniculate inflorescences. Blooms in June-August. It grows like a weed near housing, in the fields. Leaves collected before flowering and young stems are used in salads.

Dandelion medicinal, piya (Kazakh). A well-known small (up to 40-50 cm) plant with a thick short vertical rhizome and bright yellow flowers collected in a basket. Grows in meadows, roads, wastelands, fields, near housing. Almost the entire plant is edible. Blooms in May - July. A salad is made from young leaves by soaking them in cold salted water for about thirty minutes.

Comfrey medicinal. Quite a large plant, up to 1 m tall, with an upright, branched stiff-haired stem at the top. The leaves are large, ovate-lanceolate. The corolla is dirty-violet. Flowers in dense curls. Blooms in May - June. Grows in damp bushes, in wet meadows, near rivers, lakes, in ditches, along roads, near swamps. Young leaves go into the salad.

Stonecrop purple, like maral (Kazakh), Kantitaer (Tatar), Udenyedszuuk (Kalmyk), hare cabbage, silver leaf, creaker. A naked plant, 15–80 cm tall, with a straight, unbranched stem and densely seated alternate oval-shaped leaves, thick, juicy, with a bluish tint. Flowers are collected at the top in a dense branched inflorescence. The flowers are small with dark pink or crimson petals. Blooms in July-September. Grows in fields, meadows, bushes, river banks, landfills, birch pegs, rocks and slopes. The top leaves and young shoots go into the salad.

Large-cup primrose, rams, cockerels. Herbaceous perennial, 15–30 cm tall, with a short rhizome. The leaves are all basal, oval, narrowed at the base. Flower stems emerge from the rosette, flowers are yellow, clustered at the top with an umbrella, one-sided. Blooms in May - June. It occurs in forests, on the edges, glades, meadows, among shrubs. The leaves are used for salad, and as a source of vitamins they are harvested during the flowering period, quickly dried in the sun.

Plantain large, common A well-known small plant with a rosette of basal leaves and several flower stems (arrows). Plantain large, common. Blooms from June to August. Grows in meadows, fields, roads. Young leaves are used in the salad, pubescent in boiling water for 1 minute. Salad tastes better with the addition of shavel.

Prozanik, or pazdnik speckled, bar. Perennial, 30–120 cm tall. covered with stiff, protruding hairs. Basket single, with yellow flowers. Blooms in June-August. Grows in meadows, sparse forests, forest clearings and edges. Fresh basal leaves go into the salad as an admixture with other vegetables and herbs.

Creeping couch grass, bidayek (Kazakh). Tall (up to 1.5 m) cereal with a long rhizome. Blooms in June-July. Inhabits meadows, clearings, grassy coniferous and deciduous forests, near roads and dwellings. Fresh rhizomes go to the salad.

Dahurian rhododendron. Branched shrub, up to 2 m tall, with leathery leaves, with a large and bright pink corolla with a purple hue. Blooms from April to July, sometimes blooms again in August-September. It occurs in pine, spruce, cedar, but especially in deciduous forests, on rocky slopes of mountains, on placers of stones, rocks, along the slopes of mountain streams, on burnt areas and clearings. Edible petals of rhododendron, which are easily separated along with the stamens. They have a pleasant smell and sweetish taste, so they are pleasant to eat, and can be used for salads.

The duckweed is small. Stems - plates are ovoid, thickish, opaque, floating on water in lakes, ponds, creeks. Taste qualities of duckweed are high. Salads can be prepared from it, just rinse well.

The duckweed is triadic. The plates are oblong, triangular, thin, transparent, connected in groups, immersed in water. Lives in stagnant water. By nutritional properties and application does not differ from small duckweed.

Sverbiga eastern, common, wild radish, meadow radish. Strongly branched hairy plant, up to 120 cm tall. The stem is rough. The flowers are bright yellow, inflorescences in the form of a brush. Fruits in the form of elongated nuts, pointed at the top. This weed is found along roadsides, in fallow lands, fields and meadows. Blooms in June-July. For salad, fleshy leaves are used (in Armenia they are called getzug). You can use young flowering stems collected before flowering for salad. Pour boiling water over them and peel off the hairy skin.

Meadow heart. A small plant (up to 50 cm) with a straight stem and a rosette of rounded basal leaves. Stem leaves narrow, linear. The flowers are of medium size, collected in a dense brush. The petals are lilac, sometimes white. Inhabits swamps, banks of rivers and streams, wet meadows, between bushes. Lettuce leaves have a sharp, bitter, but pleasant taste.

Smolevka ordinary, broad-leaved, cracker. Hollow, bluish-green plant 40-50 cm (sometimes up to 1 m) tall. The stem usually branches at the top. Leaves su opposite, with a sharp end, bluish. The flowers are quite large, white with a red tint. Blooms in July-September. Grows in meadows, sparse grassy forests and forest edges. Often found as a field weed. For salad, young sprouts that taste like asparagus are used.

Smolevka is doubtful, drooping. Straight, pubescent, slightly branched trunk, height - up to 70 cm. Leaves and basal stems are fluffy. Inflorescence narrow, one-sided, drooping. The flowers are quite large, hanging, with a narrow long calyx. Petals (five pieces) white or white-greenish. Blooms from May to August. Grows in dry sparse forests, clearings, meadows, clearings in burnt areas, on stony dry slopes, on sands. It is used in food, as well as common tar.

Common gout (Fig. 18). Perennial with a tubular, pubescent stem with short hairs, slightly branched at the top, up to 1 m high. The leaves are trifoliate, ovate, elongated and pointed at the top. White flowers are collected in multi-beam complex umbrellas. Blooms in June-July. It grows in sparse shady forests, along their edges, clearings, among forest shrubs, along ditches, weedy places, in ravines, logs. Green, not yet blossoming leaves are used to prepare spicy salads, for which they are poured with boiling water for 10 minutes, the water is drained, and sorrel is added. They can also be used as a seasoning for other foods.

Snyt mountain. Stem height ‒ 20‒70 cm. Leaves are smooth, basal on long petioles. Petals are small and white. According to its nutritional properties, it almost does not differ from common goutweed. The colza is arcuate, ksha (Kazakh). A plant with a straight (up to 60 cm high) trunk and leaves cut only in the lower part (Fig. 19). The flowers are bright yellow, the pods are bent and strongly deviated from the stem of the inflorescence. Flowering and fruiting from May to June. It grows in water meadows, in forests, along the banks of rivers and lakes, in the mountains and in general in wet places. For salad, take young leaves, aged in salted boiling water for 10 minutes.

Cumin ordinary. Known plant, up to 80 cm high, smooth. Stem furrowed, more or less strongly branched, with long deviated branches. The leaves are tri-pinnately compound, with narrow lobes. Flowers are white or pinkish. The fruit is elongated, laterally flattened, with a pleasant smell. Blooms in June-August. It grows in upland meadows, in sparse forests and along their edges, along roads, in fields in the forest, less often in the steppe zones, near housing. For salad, young leaves and stems, peeled from the skin, are used. The seeds are used as a spice.

Chicory ordinary, root, weed. Herbaceous plant, up to 120 cm high, with a thick spindle-shaped brown rhizome and a tall and erect rough, branched stem at the top. The lower leaves are collected in a rosette, the stem leaves are obovate, stalked. The flowers are bluish-blue with a white corolla. It grows in wastelands, near roads, along steep river banks, among shrubs, on forest edges, along slopes and railway slopes, occasionally in meadows, forest clearings, grassy slopes. For lettuce, leaves, stems and shoots are harvested during the flowering period. They are washed in cold water, cut, stewed with a small amount of fat (margarine), cooled and used in a salad.

Chyna Yeyelyn. Herbaceous perennial, up to 1 m tall. The leaves are large, with 3–5 pairs of leaflets, the corolla is yellow, orange by the end of flowering. Blooms from May to August. Grows in sparse mixed forests, grassy and mixed with birch pine forests, meadows, mountains. Raw young stems and seeds go into the salad.

Chystyak spring, hare salad, goat grass, salad bowl, mannik, heavenly manna, grain rain, heavenly potatoes (it also has other popular names). A plant from the buttercup family, up to 30 cm tall. In early spring (blossoms in May) on wet meadows, on forest edges, among shrubs, sometimes in deciduous forests and in fields, its shiny varnished leaves of a round-ovoid shape and bright yellow flowers are visible from a distance. Leaves on long petioles, single flowers, 6-2 petals. The root consists of a bundle of oblong thick filaments. sticking out in all directions, and between them a large number of white or slightly grayish nodules. For salad, young shoots are used, which must first be boiled for 5 minutes, then drained. By the time the fruit ripens, the chistyak dries up and becomes poisonous.

Sorrel. There are many species of this plant from the buckwheat family. Young leaves (before flowering) and shoots go to lettuce. Blooms in June-July. Passerine sorrel, small sorrel, goat sorrel. Small, no more than 50 cm plant. The leaves are spear-shaped, sometimes the ears or lower lobes at the base of the plate stick out almost across its length. The flower is red, with a dark tint. It grows mainly on arable land, fallows, sands, slopes, etc., weedy places. It should be used for salad in small quantities and previously dipped in boiling water for 3-5 minutes.

Horse sorrel, at‒kunak (Kazakh). A plant reaching 120 cm in height. The lower leaves are obtuse, cordate-ovate. Basal leaves on long petioles, stem, short. The flowers are small, greenish, collected in a dense branched inflorescence at the top of the stem. They are found in meadows, sometimes in saline, forest clearings, in roshes, on grassy sukhons.

Curly sorrel. It is very similar to horse, but the leaves are lanceolate-oblong, pointed, finely curly along the edge. Grows in meadows, on the outskirts of fields, river banks, along roads, in wasty places.

Common sorrel, sour, sour, at‒kunak (Kazakh). Height 30–100 cm. Stem branched. The leaves are arrow-shaped, juicy, sour in taste, lower on petioles, upper sessile. The flowers are small, greenish-brown, collected in a panicle. Grows in meadows, fields, sparse forests, grassy slopes, fallow lands, near fields.

Pyramidal sorrel, long-weeded, raceme-flowered, kumuzdyk-dara (Kazakh). Height ‒ 50‒100 cm. Leaves are arrow-shaped at the base, with crescent-curved lobes. The tepals in fruits are rounded and in some places serrated along the edges. Grows in meadows, grassy steppe slopes, forest glades, in birch pegs.

Field yarutka, banker, kopeck, toad grass. A small annual plant, 20–80 cm tall, with a bare stem. White Flowers - crosses. Leaves sessile, oblong. The pods are almost round. There are many small wrinkled seeds in the pod. Blooms from May to August. Grows on forest edges, wastelands, roads, salt licks, upland, meadows, near housing. The leaves have a pungent smell of radish or mustard. Fresh leaves go for salad, especially as an admixture to other salads.

Laminaria white, deaf nettle. Plant 30–100 cm tall. The whisk is white. Blooms from May to September. It grows in sparse forests, along their edges, among shrubs, in swamps, along river banks, in wastelands. Young leaves and shoots are used for salad. The leaves are similar to spinach.

First meal. Now that the salads have whetted your appetite, let's think about the soup. I will start listing the first courses with the same thigh.

Saxifrage femur (see salads, Fig. 4). In addition to salad, young leaves can be used for green soup, and roots can be used as a seasoning. Dried roots and leaves are prepared for future use in soup.

Hogweed dissected (see salads). It is used to make cabbage soup and borscht. From the leaves, a good decoction is obtained, which has a mushroom taste, young stems, peeled, rhizomes, and inflorescences are added to it during the flowering period.

Lily-leaved bell (see salads). Young leaves and shoots are used for soup. Four-leaf bell (see salads). Its name "hens" comes from the fact that the broth of young leaves and shoots resembles chicken in taste. The broad-leaved bell has the same properties.

Highlander mountain (see salads). Young leaves and stems are suitable for green cabbage soup, they will completely replace sorrel. You can also use the highlander bird. Leaves and stems can be dried for future use.

Peas are hairy, fluffy. Annual, 20-90 cm tall. Corolla bluish-white. Brushes two, eight-flowered. The beans are drooping, appressed-fluffy, usually containing two seeds. Flowering from May to August, fruiting from July. It grows in the steppe near roads, in grain crops, on the borders. deposits. The seeds taste like lentils. They can be brewed into soup, but first rinse and soak in a soda solution.

City gravel (see salads). Young fresh leaves and stems go for soup.

Angelica forest (see salads, Fig. 6). The petioles of the leaves will go for the necks. They can be harvested for future use in salted form, dried for dressing dishes.

Hedgehog team (see salads, Fig. 7). Young shoots are useful for dressing soup, although they have a sweetish taste.

Barnyard chicken millet (Fig. 20). Weed, 20–80 cm high. Leaves are flat, glabrous. Spikelets are twisted on the branches. collected in a narrow panicle. Blooms in June. Seeds are used for soup. And you can find this cereal in wet places, fields, in the steppe and forest-steppe zones, near housing.

Starry Bunge (see salads, Fig. 8). For soup, young leaves and shoots are harvested before flowering, while they are not coarse.

Zopnshs??? tuberous, pig's ears, damn rib. Perennial, up to 120 cm high, with tuberous nodules on the roots. The stem is branched, tetrahedral, chalky. The lower leaves are triangular-heart-shaped, the upper ones are oval-elongated, serrated. Flowers lilac- or whitish-pink, pubescent, in the form of dense whorls. Grows in meadow steppes, shrubs, meadows, grassy slopes, sparse birch, pine, deciduous forests, on the edges. For soup go tubers. which must be placed in boiling water. It is good to add millet and potatoes or their substitutes.

Ivan-tea (see salads, Fig. 9). Immerse young leaves, shoots and rhizomes, as well as nettles and sorrel in boiling water for 1-2 minutes, let the water drain, chop, stew with fat and put in boiling broth for 10 minutes.

Marsh marigold, marsh kuroslep, frog grass. Quite a large plant (up to 50 cm and above) with dark green shiny large leathery petiole leaves, with numerous bright golden yellow flowers at the top of the stem. Blooms in April-June. Grows in swamps, river banks, wet meadows, near streams. Raw leaves and stems are poisonous, but after boiling they become safe and can be used to make cabbage soup. Young stems with unopened flowers, collected in spring and dried, can also be used in cabbage soup.

Caragana tree-like, yellow acacia, chiliga (Fig. 21). Tall, up to 3 m, shrub. The leaves are pinnate. The flowers are yellow, collected in bunches, rarely solitary. Blooms in May June. Grows in sparse forests, forest edges, open steppe slopes, scree, sands. Unripe beans are edible and can be brewed into soup. Oxalis ordinary (see salads). Hold the leaves and petioles for two hours in cold boiled water and use for soup, like sorrel.

Clover (see salads). You can use clover leaves to cook green cabbage soup in the same way as sorrel or spinach.

The bell is prefabricated, twisted, St. John's wort, horse St. John's wort, primochnaya grass. Herbaceous perennial of medium size (up to 70 cm) with flowers twisted at the top and in the axils of the upper leaves. Corolla violet-lilac or dark-lilac. Stems are reddish. The lower leaves are ovate, on long petioles. Blooms in June-September. Grows in meadows, fields, sparse forests, shrubs. Young basal leaves will go instead of sauerkraut for cabbage soup.

The grate is racemose (see salads). For soup, young fresh shoots and buds, previously boiled for several minutes, are used.

Stinging nettle, canopy nettle (see salads). Young leaves and shoots, previously boiled for 3 minutes, are used to prepare green cabbage soup.

Potentilla goose (see salads). Boil young leaves and shoots in water for 3 minutes, drain the water, chop and boil the soup.

Spear-shaped quinoa (see salads, fig.). For soup, you can use young leaves, and in August-September, mature seeds (instead of cereals).

Burdock felt (see salads, Fig. H). Its roots can be put in the soup instead of potatoes, and seasoned with young peeled stems and leaves, which are added to the soup 10-15 minutes before the end of cooking. The roots can be harvested for future use in dried form.

Cuff ordinary (see salads). Pour boiling water over young leaves and shoots and soak for 2-3 minutes, then put in soup. It is good to add the same amount of leaves and shoots of sverbigi.

The softest lungwort (see salads, Fig. 14). For soup, use stems and basal leaves.

Underripe spear-shaped (see salads). In the spring, the leaves and stems with the skin removed are used to make soups.

Oat root (see salads). Boil the peeled root crops in salted water, chop and put in the finished soup.

Cucumber grass (see salads). Leaves collected before flowering, and young shoots can be used instead of cucumbers in okroshka on shavel broth, in soups, soups.

Dandelion officinalis (see salads). Young leaves soaked in salt water for 20-30 minutes to remove bitterness will go into soup.

Comfrey medicinal (see salads). Fresh leaves go into the soup. Stonecrop purple, hare cabbage (see salads). Leaves instead of cabbage can be used for making necks and stews.

Plantain large (see salads, Fig. 5). Put the washed leaves in boiling water for 3 minutes, then stew and then put in a boiling broth along with sorrel, cook for 20-25 minutes.

Prozannik, or speckled pazdnik (see salads). The soup uses fresh basal leaves.

Couch grass creeping (see salads). Soup is made from fresh rhizomes.

Rhubarb is compact. Perennial, 40-50 cm tall. Large leaves (lower up to 1 m or more). Numerous white flowers are collected at the top of the stem in a dense panicle. Blooms in June-July. It lives on rocks, rocky slopes of mountains. In early spring, cabbage soup can be cooked from leaf petioles, and later - from stems with unblown inflorescences. They can also be eaten raw.

Small duckweed And triple duckweed (see salads, Fig. 16, 17). Both types of duckweed have high taste qualities. Well-washed duckweed is put into the soup 5–10 minutes before the end of cooking.

Sverbiga oriental (see salads). From the greens, the Sverbigs prepare cabbage soup, soups, mashed potatoes. The decoction tastes like fresh beans. Young stems, peeled, can also be put in soup.

Meadow core (see salads). The leaves are in the soup.

Mountain gout and common gout (see salads, Fig. 8). Soups and cabbage soup are cooked from leaves and petioles (instead of cabbage). A good soup is made from equal parts of goutweed, plantain, knotweed (Highlander), hogweed with the addition of cereals.

The colza is arcuate and the colza is straight (see salads, Fig. 9). Greens, previously aged in boiling water for about three minutes, become soft and tasty and are used for soup.

Southern reed (common), reed, khomus (Yakut), kamys and kurak (Kazakh). Tall (up to 3 m) cereal with a long. thick rhizome, with a straight stem and stiff, wide, pointed leaves of a grayish-green Color (Fig. 22). The panicle is dense, up to 40 cm, grows in rivers, along their berets, in swamps, flood meadows. For soup, young, not yet green sprouts are used, they are also eaten raw.

Field horsetail, irk budun (Kazakh). Horsetail has a long black rhizome from which two kinds of stems depart. In early spring, juicy yellow-brown stems appear, up to 30 cm tall, segmented, dressed in knots with fused leaves, wither after ripening. In summer, bright green and strongly ribbed stems develop, on which sparse whorls of simple or slightly branched branches appear. It grows in meadows, fallow fields, in crops, on river sands, in sparse forests. In spring, young spore-bearing stems and spikelets-pistils can be used for soup.

Yuiel ordinary, kulmak (Kazakh). A winding stem, wrapping around bushes, trees, sometimes rises up to 8 m up. The leaves are large, three, five-lobed. The flowers are collected in dense cone-shaped ears, and the ears are in groups on short branches. Blooms in June-July. Grows in shrubs, damp ditches, river banks, on islands and willows. Young leaves fermented with salt will go for cabbage soup. You can cook soup from cereals, hops and sorrel: first boil the cereals, then add finely chopped hop roots and sorrel greens, salt and cook for another 15 minutes.

Cetraria Icelandic, Icelandic lichen, "Icelandic moss", reindeer moss. Vegetative body in the form of bushes, up to 15 cm tall, consisting of whitish‒ or greenish‒brown, flat, wrapped or almost tubular lobes. The edges of the lobes are usually cilia, reddish in the lower part. It occurs on the soil in pine forests, in swamps among mosses in the forest-tundra and tundra. When cooking reindeer moss, a thick slimy decoction is obtained, which is well absorbed by the body. It promotes recuperation and has a beneficial effect on the gastrointestinal tract.

Chistyak spring (see salads). Young shoots are used in soup before the fruits ripen, as the drying plant becomes poisonous. And the tubers can be used after flowering. In the soup, they need to be laid whole and boiled until tender. Common shavel (see salads). From young stems and leaves, green cabbage soup, soups, purees are prepared, often with the addition of other herbs. The properties of all types of sorrel are similar.

Shetinnik is green, green-eared, it-kunak. or Msk‒kuiruk (Cossack), chumiza. Annual, from 5 to 75 cm tall. The inflorescence is pale green, long and rather thick. Bracts are smooth, bristles are green. Leaves without hairs at base. Flowering in June-July, fruiting in August-September. It grows in fields, roads, along river banks, on rocky and rocky slopes, near dwellings. For soup, grains peeled from films are used.

The bristles are yellow, bluish or yellow-flat (Fig. 23). Differs from green bristles in the wavy-wrinkled lower lemma, larger spikelets, and rufous or reddish bristles. Seeds are also used in writing.

Yarutka field (see salads). Young leaves are suitable for soup in spring and early summer. They can be dried for future use. Good fish soup with yarutka. Yarutka greens and fish are laid at the same time.

White lamb (see salads). All green parts of the plant can be used to make soups and soups. It can also be used as a seasoning for other dishes.

Orchis is helmet-bearing. A small plant, up to 45 cm tall. Tubers are ovoid. The flowers are variegated, in a dense cylindrical inflorescence. The corolla lobes are violet-pink, and the middle part is white. Blooms from late May to July. It grows in sparse forests, along their edges, forest meadows. Soup can be made from the tubers by first dipping them in salted boiling water for 2-3 minutes to remove bitterness. After this treatment, they can be dried for future use. The tubers are harvested at the end of summer after the flowering of the plant.

Second courses. Now let's see what you can eat for the second.

Badan thick-leaved. kylbysh (Tuv.). Herbaceous perennial, 105 cm high, with large rounded leathery leaves and lilac-pink flowers collected at the top of the stem, blooms in June-July. Grows on rocks, rocky slopes, in placers. Often it covers them completely. In writing, rhizomes soaked in water are used.

Hogweed dissected (see salads). Young stems can be used for dumplings, marinated. Cornevish have a sweet taste and can be used as root crops. During the flowering period in writing, you can use the gruel of inflorescences. Pour boiling water over young stems with unblown inflorescences and fry in oil.

Lily-leaved bell, four-leaf bell, broad-leaved bell (see salads, Fig. 5). All types of bells have edible rhizomes that are eaten boiled. They have a sweetish taste.

Water chestnut floating, chilim, hornwort, devil's walnut, water chestnut (Fig. 24). aquatic plant, 5 m long. The leaves are of two types: underwater - linear, falling early, and rhombic floating on the surface of the water, collected in a rosette. Corolla white, fruits with four outgrowths - horns. Blossoms in June-July, bears fruit in August-September. Found in fresh lakes. In writing, fruits are used in raw and boiled form. As a second dish, it can either be boiled in salt water or baked in ashes.

Highlander mountain (see salads). You can make puree from young stems.

Highlander viviparous makeyson (Khakass.) (Fig. 25). Plant height from 5 to 40 cm. The stem is straight, branched. The upper leaves are sessile, the lower ones are long-petiolate. The edge of the sheet is slightly wrapped on the underside. The flowers are white, pink or red, collected in a dense elongated inflorescence up to 8 cm long, in the lower part of which the flowers are replaced by bulbs. Blooms in June-August. It grows in meadows, in thickets of shrubs, in forest clearings in moss and rocky tundras.

Highlander snake (see salads). Young leaves and shoots are eaten raw, boiled, pickled. Hairy peas (see first courses). From the seeds washed and soaked in a soda solution, you can cook porridge.

Angelica forest (see salads, Fig. 6). Unopened flower buds boiled in salt water and fried are considered a gourmet dish. Young stems, peeled, are eaten raw.

Hedgehog team (see salads, Fig. 7). From young juicy shoots. having a sweetish taste, you can make a puree.

Barnyard chicken millet (see first courses, Fig. 20). Seeds can be made into porridge.

Zopnik tuberous (see the first єїchyuda). Porridge is boiled from the flour of dried tubers. Fresh tubers are baked.

Ivan-tea (see salads, Fig. 9). Fresh roots can be eaten raw and cooked instead of cabbage. From the dried and ground into flour roots, you can cook porridge. Young leaves and shoots can be mashed.

Lake reed, koga (Kazakh). Long-rooted herbaceous plant, 1–2 m tall. The stem is cylindrical, in the form of a twig, almost leafless, without panicles and cobs. Only in June, a small tuft of prickly brown hairs appears at the top of the stem. It grows in water, along the banks of reservoirs, along marshy shores, swamps. The white bases of the stems can be eaten raw. Roots can be baked in ashes, peeled and eaten with salt. You can boil young roots in salt water, peel and mash.

Saxifrage spiky (Fig. 26). Fleshy, up to 30 cm tall stem, at the bottom of which are elliptical leaves in a bunch. The flowers are reddish in color. Grows on rocky slopes of coastal hills. The young shoots of Karagan tree are edible (see First notes, Fig. 21). Unripe beans can be eaten boiled. Cook porridge from seeds.

Chestnut. The fruits of the famous tree are edible raw, but it is better to boil them or bake them in a fire, be sure to cut the peel, otherwise the chestnut will burst and throw out the pulp. The fruits remain edible until January.

Claytonia holly (Fig. 27). The leaves are narrow, the flowers are large, pinkish. Grows on rocky slopes, in floodplains. Edible is a thick, elongated or tuberous root that tastes like a potato. Eat raw or cooked before or after flowering.

Klubnekamysh sea, seaside, nurse, or buuldk (Kazakh), crowded. Perennial plant, up to 80 cm high. On underground shoots, spherical tubers (marine) or tuberous thickenings (crowded). Their inflorescences are different. In the first, the spikelets are crowded several times into a head, in the second, all in one head. Grow in swamps, meadows, banks of reservoirs. The tubers are eaten raw or boiled. Chariot racemose (see salads). Young fresh shoots and buds will go for mashing.

Kopechnik (Fig. 28). The leaves are ovate, the flowers are purplish-violet. It grows on the slopes of the coasts, hills, in the meadows of the polar islands. Nodules (thickenings on root processes) are edible after boiling or frying. Stinging nettle (see salads). Puree from young nettle leaves: boil the leaves in salted water, squeeze, chop, add a little nettle broth, mix and cook again, stirring, until the volume increases.

Large-fruited lobed, bal-shock (Kazakh). Perennial, 20–40 cm tall, with thick (up to 3 cm) tuberous rhizome. Large leaves, oblong, pinnately dissected. Paniculate inflorescence, lower flowers without perianth, at the top of them - violet-pink corolla. Blooms in May. You can meet him in dry clay solonetsous steppes, on rocky slopes. Thick rhizomes are eaten raw, boiled, baked in ashes.

The capsule is yellow and the capsule is small. These types of egg-pods differ in the size of the leaves and yellow flowers. In the yellow capsule, they are larger. The plant is aquatic, with floating leaves, with a deep notch to a long petiole extending from the rhizome lying at the bottom. Rhizome creeping, fleshy, yellowish-greenish outside, white at the break. Both species grow in lakes, ponds, backwaters, overgrown rivers. The seeds and rhizomes are eaten roasted or boiled in salt water, as they are poisonous when raw. Beforehand, the rhizomes should be crushed, soaked for 6 hours, changing the water 3 times, then boiled for 40-50 minutes.

Pure white water lily, water lily, small water lily (Fig. 29). A plant that looks like a capsule, but the leaves are not heart-shaped, but kidney-shaped, with a red or purple-red underside. These species differ in the size of the flower and leaves. Bloom from June to August. Habitat - like a egg-pod. Eat in the same way as a capsule. Jelly from the rhizomes of a capsule or water lily: 1 part of the rhizomes and 0.5 parts of Icelandic moss. Boil the moss with a small amount of water (about 0.5 l) for ‒2 hours. Separate the broth and pour it over the rhizome, salt and cool.

Meadowsweet vyazolistny, whitehead, cod. Herbaceous perennial, 60–180 cm tall. Leaves are white-felt below with 2-7 pairs of small leaflets. Seeds curled. Roots without thickening. Blooms in June-August. It grows in meadows, among shrubs, in sparse forests, in grassy swamps, along the banks of rivers and lakes. Young shoots and boiled roots are eaten.

Meadowsweet six-petal. Differs from vyazolistnoto in size (up to 70 cm), leaves (up to 30 pairs). Its seeds are straight. Roots with fusiform nodules. Blooms in May-August. It grows in upland meadows, in the steppes, along the edges of the forest, in forest clearings, among shrubs. Small nodules on the roots are eaten. They are eaten raw and cooked. Potentilla goose (see salads). Tuberous thickened rhizomes are boiled for 20 minutes in salted water or fried. Young leaves and roots can be mashed.

Spear-shaped quinoa (see salads). The leaves can be boiled and mashed, and the mature seeds make a nutritious porridge.

Hazel is multi-leaved. Shrub over 2 m tall, with large oval coarsely toothed leaves. Flowering in May, fruiting in August-September. It grows along the edges of forests and on mountain slopes. The fruits are nuts, collected 2-3 at the ends of the branches. Nuts are very nutritious, they are eaten raw, dried and roasted (roasted). Lily. I will describe 4 types of lilies used for food. They all bloom in June-July. Lily Pennsylvania, Dahurian, Sardaana (Yakut.). Stem up to 120 cm tall, in the Alpine race - 5-20. Flowers are orange or blood red. It grows in damp meadows, in light deciduous forests, in forest clearings, grassy slopes, in thickets of shrubs.

Lily Bush, beautiful. Stem up to 60 cm tall. Flowers light red, rarely yellow. Grows in riverine meadows, meadow slopes, in thickets of bushes.

Curly lily, martagon, common saranka, royal curls, monohorun-ot (Yakut), sarishen (Tatar). Stem up to 1.5 m tall. It grows in grassy coniferous and deciduous forests, in fields and edges (Fig. 30). Lily bulbs are most nutritious in spring, late summer and autumn. They are the ones who eat. They are eaten raw, baked, porridge is cooked from dry onions.

Lily dwarf, narrow-leaved, red locust. Low, up to 50 cm, corolla red or bright orange. It grows in meadow steppes, on open rocky slopes, in steppe forest clearings and meadows. Bulbs are also used for food.

Linden heart-shaped, (see salads). Linden seeds are very nutritious, they are consumed in the same way as hazelnuts.

Burdock felt (see salads, Fig. 13). The roots of the plant are edible, especially the first year, when they are soft and juicy. They are boiled in pieces or stewed in oil, fried or baked in ashes. They are also eaten raw. Only two-year-old burdocks bloom, and vegetative shoots are visible on one-year-olds.

Floating mannik. Cereal up to 1 m tall, with a rare one-sided panicle of ears. Blooms in May - June. It grows in water meadows, near ponds and lakes, along streams. Seeds called "manna" are nutritious, they are used to prepare delicious sweet porridge, after peeling the shell of the manna from the creeping rhizome and rough long leaves.

Common bracken, bracken fern (Fig. 31). Large (up to 1.5 m or more) fern. The leaves are double-thrice pinnate. Grows in forests, often in old clearings already overgrown with grass, in wastelands, in taiga meadows, among shrubs. Often forms dense thickets. Raw is poisonous. Young stems (unexpanded heads) are edible. Before cooking, the broken stalk must be tightly squeezed into a fist at the point where it ceases to be soft, and dragged along its entire length to remove the felt-like layer. When fried, it tastes like mushrooms. Boiled - asparagus. Bracken rhizomes are also edible if baked over a fire. All 250 cultivars of the northern temperate male fern are considered edible while they are young. True, some of them without the appropriate cooking bitter strongly.

Plantain large (see salads, Fig. 15). Leaves can be mashed, preferably with the addition of sorrel. Stewed greens: for 1 part of hogweed, 1 part of mallow and 1 part of sorrel, take 2 parts of young plantain leaves, 2 parts of goutweed, onion, fat. Stew the mixture in a small amount of water. Onion and sorrel Add 10-15 minutes before readiness.

Wheatgrass creeping (see salads). Fresh peeled rhizomes are boiled.

The pond is floating. An aquatic plant with a long flexible rhizome creeping along the bottom. Stems up to 120 cm, go up. The lower leaves are in the form of thin long ribbons, the middle ones are stem-like, lanceolate, the upper ones are long-petiolate, with an oval plate floating on the water. The flowers are small, sit on a stem in the form of an ear and protrude from the water. It is found both in stagnant and flowing water bodies in the steppe and forest regions. Blooms in June-July. Its tubular roots resemble the taste of a water chestnut. They are eaten raw and baked.

Broad-leaved cattail, kubaakhylyga (Yakut.), Koga (Kazakh). Cattail angustifolia (Fig. Z2). Perennials up to 2 m high with a thick cylindrical stem without nodes. Long bluish or gray-green leaves are located at the base of the stem. The flowers are collected in characteristic cylindrical black‒brown velvety inflorescences‒cobs. It grows in swamps, swampy banks of rivers, lakes, ponds, backwaters. Young shoots and rhizomes are eaten. They must be boiled in salt water, drained, and stew the rhizomes and shoots with the addition of fat. From flour (see bread) you can cook porridge.

Sverbiga oriental (see salads). You can make mashed potatoes from greens of sverbigi. Common goatweed (see salads, race 18). Young leaves and shoots can be boiled, stewed, making caviar out of them, salted for future use separately or together with sorrel.

European soleros, sorang (Kazakh) (Fig. 333. Juicy, fleshy annual with a branched stem, up to 35 cm high. There are no leaves, the branches are jointed. It blooms in June-August. It grows on wet salt marshes, mainly along the shores of salt lakes, sometimes along the banks of the rivers.The green mass is used as a vegetable.

Asparagus ordinary, pharmacy. Perennial, 50-50 cm tall. Blooms from late May to mid-July. It grows in steppe and floodplain meadows, among shrubs, on grassy slopes in the steppe and adjacent forest zones. White thickened stem shoots that have not yet come out of the ground are used for food. They are eaten boiled. Black-rooted ostrich. common, Germanic mixed black-rooted, black fern, partridge, black locust.

Rhizome perennial. Barren leaves are green, double-pinnate, up to 1 m long and up to 20 cm wide. Spore-bearing leaves are brown, up to 50 cm long. Sporulation in August-September. Petioles of young barren, not yet unfolded leaves are eaten. They are used in the same way as bracken shoots (see above).

Arrowhead arrowhead, or common (Fig. 34). Aquatic rhizomatous plant, up to 1 m tall, with trihedral stem, shortened rhizome and tubers. Leaves of various shapes: underwater - lace-like; floating - swept. Violet-white flowers are collected in large inflorescences. Blooms all summer. It lives along the banks of rivers, lakes, ponds, swamps. Tuberous formations, which contain 1.5 times more starch and 1.5 times more protein than potatoes, in their raw form resemble nuts, boiled or baked chestnuts. You can cook porridge from them: boil fresh tubers in salted water for 5 minutes, peel, chop, add a little water and cook until the desired consistency. Sometimes a slight bitterness is removed from the tubers, but it does no harm.

Arcuate colza, ksha (Kazakh) (see salads, Fig. 19). Young leaves are used to make puree, as a side dish.

Umbrella susak, bread box, unnyuula, or anagakhyn (Yakut.). Large (up to 1.5 m) coastal plant with a long creeping rhizome, with a bare rounded stem. The leaves at the bottom of the stem are triangular or linear, a bit like garlic leaves. above are flat. Numerous white‒pink flowers on long pedicels are collected at the top of the stem like an umbrella (Fig. 35).

Sitovnikovy susak is slightly smaller, up to 50 cm tall. Both plants bloom in June-July. They live along the banks of rivers, lakes, ponds. in swamps, stagnant waters (often in thickets of reeds and reeds), in ditches. Their fleshy blossoms or late tubers on the roots are edible. Harvest them should be either in the spring, late in the fall. You can dry them for future use: washing in cold water and cutting into pieces; after grinding the pieces, you can cook porridge.

Tubers can be used instead of potatoes in boiled, fried and baked form. Susak puree: boil washed roots for 15-20 minutes, chop, add sorrel, onion, salt and cook until tender. southern reed (see first courses, Fig. 245). Its young sprouts and rhizomes that have not yet turned green are eaten raw, boiled, stewed, mashed with nettles, and rhizomes are baked in ashes.

Single-flowered tulip, bread. A well-known bulbous plant with yellow flowers, 30–50 cm tall. Blooms in April-May. It grows in rocky and sandy steppes, on open rocky slopes. In the spring, tulyana bulbs are edible, raw and boiled.

Horsetail (see first courses). In the spring, young spore-bearing shoots can be eaten raw, make a casserole - salt for future use. Wintering tubers - boil. Wash the spikelets freed from the shells, mix with boiled mushrooms and fry.

Common hops (see first courses). As a side dish, you can use the roots boiled in salted water, you can fry them after that. The tops of the shoots and offspring can be eaten boiled (like beans) or mashed, just remember to remove the skin.

Cetraria Icelandic (see first courses). You can cook porridge from moss flour (for getting flour - see bread). Forest jelly: salt a concentrated decoction of moss (about 1 kg of moss per liter of water) and pour boiled mushrooms over it.

Chastukha plantain, common. Perennial plant with a short thick rhizome. Stem up to 1 m tall. Basal leaves on long petioles, blade shorter than petiole, ovate, pointed, with seven longitudinal veins. The petals are white, much longer than the sepals. Blooms in June-August. It lives along the banks of rivers, lakes, ponds, oxbow lakes, swamps, marshy meadows. In writing go rhizomes in a baked form or boiled. Thistle curly, dedovnik.

Biennial with a large (up to 2 m), slightly cobweb branched stem. The leaves are large, the lower ones are petiolate, the upper ones are sessile, dark green above, glabrous; cobwebbed below, jagged along the edges, with sharp spikes. Peduncles winged from descending leaves. Baskets are quite large, erect, several at the top of the stem and branches. Flowers with a dark crimson corolla. Blooms in July-August. Like a weed, it grows in meadows, river banks, forest edges, fields, fallow lands, in thickets of bushes, on open rocky slopes, along roads, near dwellings. Young leaves and stems can be boiled, fried.

Termer's thistle differs from the previous one in a somewhat smaller height, large drooping baskets and wingless felt-pubescent peduncles. Flower baskets with their fleshy wrappers can be boiled and eaten.

Chin Gmelin (see salads). The young stems and seeds are edible raw and cooked.

The chin is tuberous. Perennial, 25–80 cm tall. The thin rhizome is thickened in places. Leaves with one pair of leaflets. Corolla purplish-pink. Blooms in June-August. Grows in steppe, sometimes slightly saline meadows - forest edges, in fields, in weedy places. Tubers that reach the size of a hazelnut can be eaten raw, but they are bitter and taste like radishes. It is better to clean them from the bark and boil them in salt water.

Forest Chistets and Swamp Chistets. Perennials, up to 120 cm tall, with a tetrahedral stem, pubescent with whitish hairs. The leaves are thin, soft-haired with large serrations along the edge (in the marsh) and heart-shaped ovoid (in the forest), on long petioles. The smell of crushed leaves is unpleasant. The flowers are red or mauve (in the forest) and purple (in the marsh), two-lipped, with a white wavy line on lower lip. Collected in rare whorls and united in spike-shaped inflorescence. They grow in humid shady forests, in alpine meadows, in the taiga and sometimes in burnt areas (forest), along river banks (marsh). Only tubers are edible as a substitute for potatoes.

Chistyak spring (see salads). Root tubers are eaten boiled. Common sorrel, pyramidal sorrel (see salads). Puree is prepared from boiled leaves and stems. They can be salted and sour after preliminary drying. Sorrel with mushrooms: Rinse the sorrel, pour over with boiling water, squeeze. Separately, stew the mushrooms, mix with the sorrel and fry again (take five parts of the sorrel for one part of the mushrooms).

The bristle is green (see first courses) And the bristle is yellow. Porridge is prepared from grains peeled from films.

Yarutka field (see salads). The leaves are made into a puree. You can dry them for future use. It is good to add yarutka greens to fish soup. White lamb (see salads). All green parts of the plant are used to make puree.

Bread. Well, we have soup, and porridge, and salad, but it’s a pity there is no bread. Why not? There will be bread. Let's make a stove first. To do this, you need to dig a small narrow hole, the bottom and walls of which are laid out with flat smooth stones (cobblestone) and make a fire in it. This is an Indian oven. When the stones are very hot, the ashes and coals must be raked to the edges of the pit. N. M. Verzilin described such a furnace in his book “In the footsteps of Robinson”.

We use the following plants for baking bread.

Bor is spreading, millet. Perennial rhizomatous grass, up to a meter (sometimes up to 1.5 m) tall. The leaves are elongated. Inflorescences in the form of a spreading sparse panicle up to 35 cm long. Flowering in June-July, fruiting in July-August. It grows in forests, often in deciduous, on mountain slopes, in burnt areas and clearings. The seeds are edible. Bread and cakes are baked from grains ground into flour. Water chestnut (see second courses, Fig. 24). Flour is made from fruits.

Highlander snake (see salads). The ground rhizomes, previously well soaked in slightly salted water so that the bitterness disappears, will be used as an additive in flour for baking bread. Goose onion yellow (see salads). Its bulbs can be dried, ground and mixed with flour for baking bread. Soaked, dried and ground into flour oak acorns.

Ivan-tea (see salads, Fig. 9). From the dried and ground into flour roots, you can bake bread, cakes, pancakes.

Lake reeds (see second courses). The white bases of the stems can be used as a substitute for bread. The rhizomes are dried, flour is made and added to grain. But a large amount of this flour or prolonged use of it can cause poisoning.

Reindeer cadonia, reindeer moss, reindeer moss. Small branched bushes of this lichen with leaf-shaped lobes resemble

Corals. The spore-bearing formations in the upper part of the branches are very small, brown. It grows on peat bogs, sandy soils, in light pine forests, tundra. To obtain flour, lichen is soaked in boiling water, then dried and ground. This flour is added to cereal flour.

Sea tubers (see second courses). Cakes are made from dried and ground tubers. You can add flour to cereal. The grate is racemose (see salads). From the seeds, excellent flour is obtained, from which you can bake bread, cakes.

The egg pod is yellow and the water lily is pure white (see main courses). For baking bread, cakes, the rhizomes of these plants are used. Flour is prepared as follows: finely chopped, dried and ground rhizomes are soaked in water for several hours, changing the water three times. Then the soaked flour is poured onto a cloth, paper, etc. and dried. This flour is used to make dough (preferably half with grain).

Potentilla goose (see salads). Flour for cakes, olalia, pancakes is prepared from dried roots. Lily (see second courses, Fig. 30). Bulbs of all types of lilies, dried and ground into flour, can be used for baking bread, cakes.

Common bracken (see the second bouts, Fig. 31). From dried and ground into flour rhizomes, you can get a delicious sourdough for bread.

Wheatgrass creeping (see salads). Peeled and dried rhizomes are used to make flour, from which nutritious and tasty bread and cakes are obtained.

Angustifolia cattail (see second courses, Fig. 32). Peel the roots, wash in cold water, chop and dry until they become brittle. Then grind and bake cakes and pancakes from the resulting grains.

Umbrella susak (see second courses, Fig. 35). The rhizomes, dried and ground, are used for baking bread and flat cakes. From 1 kg of rhizome, 250 g of flour is obtained.

Cetraria Icelandic (see first courses). Flour for bread is prepared as follows: first, to remove bitterness, it is soaked in water with soda or silk (50 g of ash per 1 liter of water). For soaking 1 kg of lichen, 8 liters of lye are needed. diluted with 16 liters of water. After daily soaking in lye, it is washed in clean water and soaked in water overnight. Then the water is drained, the mass is dried and ground into flour. It is better to add the resulting flour to the grain.

Chistets forest (see the second bayuda). Swamp cleaner. From the dried tubers of these plants, you can get flour for bread.

Orchis is helmet-bearing (see first courses). At the end of summer, after flowering, you can collect the tubers, dip them in boiling water for 2-3 minutes to remove bitterness, dry them and grind them into flour for bread and flat cakes. Sapwood from trees intended for baking cakes, in addition to the previously described method, can be removed in large sheets, then dried and ground with stones or improvised mills. It is advisable to add a little yeast to the sourdough, in extreme cases, a piece of fermented bread or a bird's egg to bind the dough. Otherwise, the dough will crumble into separate grains.

In order to bake bread from flour obtained from wild plants in emergency conditions, it is necessary first to prepare a leaven. To do this, grind a piece of bread in warm water, add a little flour and place the container in the sun or closer to the fire. A sour smell emanating from the container, bubbles on the surface signal that the starter is ready. The resulting sourdough should be put in a pot, stirred in warm water, salt, add flour to make a rather thick dough. The kettle is closed and placed in warm place, for example, burrows into the warm, but not hot, ash of a burnt-out fire. Within 5-6 hours the dough will rise.

An improvised oven is being built for baking bread. A fire is lit inside. After the stones are very hot, the coals and ash are removed or raked around the edges. On a clean stump or trunk, a round loaf is molded from the dough, which is wrapped in burdock or water lily leaves, and lowered into the “oven” on hot stones. The hole is closed with a piece of turf, and a small fire is made on top. After an hour, you should check the readiness of the bread, for which pierce it with a thin splinter. If the surface of the splinter remains dry, then the bread is ready, if the dough sticks to it, then baking should be continued.

It is convenient to bake bread from a dough that does not have sufficient stickiness, using a frying pan covered on top with another frying pan of exactly the same diameter. In this case, the double-sided frying pan is alternately turned over to the fire with one side or the other.

In addition, cakes can be baked on stones heated on a fire or between stones. You can roll a thin “sausage” out of the dough, wrap it around a smooth stick, which you put on the rogulins above the fire and turn around the axis, like a skewer with game, until fully cooked. Small sticks wrapped in dough can be stuck into the ground near the fire (Fig. 36). To some extent, nuts can replace bread, and at the same time the first and second courses.

Nuts have a very high calorie content: walnuts contain 621 kcal per hundred grams, forest nuts - 636 kcal, pine nuts - 654 kcal (for comparison: refined sugar "pulls" only 400 kcal, chocolate - 550).

In addition, most nuts do not require any additional cooking, are stored almost indefinitely, are very easy to get and, most importantly, in very large quantities. I will give only one figure: in harvest years, up to 2 tons of nuts can be harvested from 1 ha of forest hazel thickets! And this, if translated into calories, is equal to more than 12.5 million calories that can feed one person for 3180 days, or eight and a half years!

True, it still needs to be managed - to rob this hectare and not miss a single, even the highest growing nut, which is difficult even theoretically. Nevertheless, it should be recognized that nuts are an ideal product for people who have had an accident.

Beech walnut. A tree reaching a height of 20 m or more, with smooth light gray or dark green bark and dark green foliage (Fig. 37). Ripe beech nuts fall out of their pods, and then their shell can be cracked with a knife or even nails. Beenuts contain up to 50% fat and can be eaten roasted, boiled or used as a coffee substitute. Beech walnut. Raw beech nuts should not be eaten! They contain the alkaloid fagin and can cause poisoning.

The walnut tree reaches a height of 20 m or more (Fig. 38). Most often found on the slopes of mountains at an altitude of 800‒2300 m. Walnut kernels contain up to 68% oil and protein. Walnut ripens in autumn. True, on a branch, it does not quite look like its market prototype, as it is covered with a leathery shell that has a completely cinchona taste.

I once tasted a similar wild fruit, and then spit for half a day. When the nuts ripen, they crumble to the ground and the dried bitter crust flies off them. Sometimes it is enough to swing walnut branches to harvest. With abundant fruiting from one tree, you can collect up to 200-400 kg of nuts!

Spruce nut - seeds in cones (Fig. 39). Harvested after ripening, peeled, eaten raw or roasted.

Chestnut. A tree 15 m or more in height, usually growing along the borders of meadows (Fig. 40). The mass of chestnut fruits is from 3 to 20 g. The fruits contain more than 60% starch and 16% sugar, they are pleasant in taste and have been used for food since ancient times in raw, boiled and fried form. A boiled nut can be crushed before use, like a potato.

Pine nut. Unlike pine nuts, it is larger, tastier and more nutritious (Fig. 41). The nuts are harvested in September, tapping the trunks with wooden mallets (producers call them chisels), which causes the cones to fall down. The weight of the mallet must be at least 40 kg, and the blows at the base of the tree must be 4-5. Siberian cedars are capable of producing up to a million tons of nuts in a harvest year.

Hazel (hazelnut). Shrub 25 m high, grows mainly in thick forests along the banks of rivers in open areas. Nuts contain a large amount of fat - up to 65% - and ripen in autumn. But you can eat them not only when they are dry, but also unripe (Fig. 42).

Manchurian walnut. Found in the forests of the Far East. Tree up to 25 m high (Fig. 43). It grows mainly along rivers. Nuts ripen in late September - early October. It resembles a walnut in appearance, but has a thicker shell covered with a smooth green peel. To crack a Manchurian nut, you can throw it into a fire and wait until the shell cracks.

Almond. Tree up to 12 m high (Fig. 44). The fruits grow in clusters all over the tree and look like cone-shaped, unripe peaches with a pit covered with a thick, dry-hairy shell.

Nut-pecan. A tree up to 35 m high. It has a dark bark, small numerous leaves (Fig. 45). Nuts are rich in fat.

Gray California walnut. It has a gray bark, small leaves (Fig. 46). The nut is covered with an oblong, sticky to the touch shell.

Pine nut. Pine nuts are seeds that are in cones. They ripen in September. They can be eaten raw or fried, having previously been peeled from under the scales of the cones (Fig. 4 7).

Pistachios. They grow from the Mediterranean to Afghanistan.

Gray California walnut Tree up to 10 m tall with small, numerous oval leaves and clusters of fruits that have a green nut covered with a reddish skin. Edible raw or after roasting on hot coals.

Third meals. On the third - tea, coffee, drinks.

Tea can be made from many different plants. Overwintered, blackened leaves of badan thick-leaved, berries and leaves of hawthorn, leaves without berries and with berries of lingonberries, nodules of highlander viviparous, young leaves of cherry, blackberry, common sorrel, branches of meadowsweet elmous, young shoots and leaves of raspberry, borage, fruits, flowers and rosehip leaves, currants, dried tops of willow-herb stems (you can also use fresh ones), blueberry leaves, oregano, mint, St. Here are some tea recipes for you. Field tea: leaves of raspberry, wild strawberry, currant, willow-herb, blackberry, wild rose, apple-tree (wild). It is advisable to simmer the brewed collection for about 1 hour. A tablespoon of the collection is in a glass of boiling water.

Tea “Bouquet of Altai. Black leaves of badan, blackberry, raspberry, meadowsweet flowers, St.

Forest tea: sprig of juniper or other coniferous tree, 4-5 flowers of spring primrose, 5-6 flowers with meadowsweet leaves (have a honey smell), 4-5 inflorescences of willow-tea, 5-8 leaves of blackcurrant, 3-4 lingonberry sprigs (possible with berries), 5-6 leaves of wild strawberries or strawberries, 3-4 sprigs of St. John's wort, 5-6 sprigs of mint or oregano, a little thyme. Throw the whole bouquet into a bucket of boiling water, boil for 5 minutes and insist for 15-20 minutes. You will get a fragrant, thirst-quenching tea of ​​green color, and if the grass of Ivan-tea is dried in the sun, then the tea will be brown. Tea may not be with a full set of herbs, but at least one fragrant component (oregano, mint, currant leaf) must be required.

For making coffee, you can use the following plants: viburnum seeds, burdock roots, dandelion. It is better to collect them in the fall, when they have the greatest nutritional value. After collection, rinse thoroughly, dry, chop, fry until brown, grind into powder and brew 1-2 teaspoons per glass of boiling water. As a coffee substitute, you can also use asparagus seeds that smell like chocolate, cane rhizomes, chicory, chistyak tubers, juniper berries, cattail roots.

Siberian cedar, Siberian pine - this is the most valuable type of pine. If the ripened kernels of cedar cones are rubbed with water, you get very tasty and nutritious cedar milk or cream (with a small amount of water), and you can make a vitamin drink from the needles: pour boiling water over the needles and branches and leave for 2-3 hours. And if you pour the needles (in equal volumes) acidified lemon or diluted medicinal hydrochloric acid, cold water and hold in a cold place for 2-3 days, then more vitamins will remain. Various drinks can be made from plants.

Drink "Nine Forces": 300 g of fresh or 50 g of dry elecampane roots, half a glass of cranberry juice, 1 liter of water. Cut the roots and boil for 20 minutes (dry - 25 minutes), add sugar, juice, stir, cool. Vitamin drink from young birch leaves: Pour 100 g of washed and crushed leaves with two glasses of slightly cooled boiling water, leave for 3-4 hours, strain and drink before meals in a glass 2-3 times a day. In the spring, you can extract and drink birch sap, you can use it for kneading dough, and when evaporated, you get a sweet syrup with a pleasant sour taste and a delicate fragrant smell.

From cranberries, blueberries, lingonberries, you can cook a delicious fruit drink: for 1 liter of hot water 1 cup of cranberries, blueberries, 2 cups of lingonberries, sugar to taste, but not more than 0.5 cups. Rinse the berries, mash, squeeze out the juice, pour it into another bowl, close and put in a dark (if in a glass bowl) cool place. Pour pomace with hot water and bring to a boil, strain, cool slightly and mix with juice, add sugar. You can get a vitamin drink from young pine needles: 50 g of last year's growth needles are rubbed and infused in two glasses boiled water for 2 hours in a dark, cool place, then a little acid (acetic, oxalic, etc.) and sugar are added to the filtered solution. Hot cooking consists in 3-8-minute boiling of young pine needles, followed by settling or straining. But a drink obtained in a hot way is less healing.

A similar tea is also obtained from fresh, green spruce needles, which must be boiled for several minutes. By the way, young needles can be eaten. In the spring, their sticky tops are quite palatable. A large number of different berries grow in the forest that can be eaten raw, boiled compote, jelly: cherries, blueberries, honeysuckle, cranberries, princesses, stone fruits, strawberries, wild strawberries, gooseberries, raspberries, cloudberries, sea buckthorn, mountain ash, currants, bird cherry, blueberries, etc. Forest teas, coffee and kissels are good, but without sugar ... And why without sugar?

Sugar. Actually, sugar, the usual white sand or refined sugar, cannot be obtained in emergency conditions. Its production requires special equipment. But you can try to isolate sugar syrup from plants containing fructose. For getting sugar syrup young elecampane roots are used, which must be peeled, washed, finely chopped and boiled with vinegar or sorrel, which causes inulin, which in the roots is up to 44%, turns into fructose. It can be used instead of sugar, boiled down to the desired density.

In September-October, the fruits of common juniper ripen - a shrub with prickly needles and fleshy bluish-black round berries. Sugar syrup can be prepared from its dry fruits. From the roots of licorice naked, glandular lacrida, mii and Ural licorice get juice? which replaces sugar. Stems and rhizomes of lake reeds are suitable for obtaining sugar syrup. They should be finely chopped, pour water per 1 kg of roots and boil for an hour. Strain the resulting juice and evaporate to the desired density, it will replace sugar.

Birch sap with prolonged evaporation can also be brought to a state of thick sweet syrup and used as a sugar substitute. But still, the best substitute for sugar is the honey of wild bees, which can be obtained by following the flight of bees from flowers to a beehive. In general, sugar was found for the forest table. If only to add a little butter to it and to tea with cakes ... You can also butter!

Oil. Cooking vegetable oil in emergency conditions is problematic, as it requires the use of presses and special cleaning technologies. But if someone tries to get around these difficulties, then he should know that the largest amount of oil is contained in the seeds of cocklebur, field cabbage, cedar and many other nut trees, hemp, large-fruited, flax, hazel, linden, almond, mountain ash, yarutka, sea ​​buckthorn, camelina sowing.

It is much easier to get animal oil in an accident. Suffice it to recall that many land and sea animals are called mammals. And that means that their females feed their newborn cubs with milk, which, if allowed to settle, will turn into cream. And the cream, in turn, into sour cream, which is similar in composition to butter. The milk of many wild animals is even more fat than cow's milk. It is only necessary to manage to milk this mammal without hitting it under the hoof or on the horn.

And, of course, no soup, no second course, and even bread can do without salt. Salt significantly improves the taste of food products (for example, unsalted mushrooms are simply unpleasant) and, in addition, can be used for short-term preservation of fish and meat. But more importantly, salt plays an important role in water-salt metabolism. For the normal functioning of the body, a person needs to consume about 10 g of salt per day.

In hot climates (especially in the desert), where there is increased sweating, which leaches salt from the body, more. The primary signs of a salt deficiency in the body can be weakness, a feeling of dry heat throughout the body, and convulsions. When drinking a cup of water with a whisper of salt dissolved in it, all these unpleasant symptoms disappear very quickly.

To compensate for the loss of salt in the body in extreme heat, you can add a small amount of salt to all fluids you drink. Under natural conditions, salt can be obtained by evaporating it from salt water in any container at its disposal (this is exactly what our ancient ancestors did), or by finding a salt lick - accumulations of salt protruding from the ground, which are constantly used by wild animals and to which animal paths can lead.

And now, after the first, second and third courses, you can move on to dessert. For dessert, all the berries that grow from the Arctic to the deserts and wild fruit fruits that are often found in the southern regions will fit: wild apples, pears, plums, etc. Of course, their taste is lower than that of garden relatives, but after all, an emergency situation is not holiday feast…

Starch can be obtained from the rhizome of large-fruited, bergenia, chastukha plantain, goose cinquefoil, from the seeds and rhizomes of yellow and water lilies. Strongly crushed roots should be poured with water, wait a while, then stir, strain and let stand. Starch will settle at the bottom. Not hopeless in nutritional terms and vegetable world located north or south of the taiga zone.

Lichens. Almost everywhere, including in the taiga, mosses and lichens are found (on rocks, stones, tree trunks, just on the ground). More than 17–20 thousand species are known, many of which are edible. These are plants that have neither a trunk, nor branches, nor leaves, but only the so-called thallus. This is what we smell under our feet when we wander along the mossy carpet in the forest.

Bearded lichen (bearded hanger) (Fig. 49). It hangs from the branches of trees in humid forests in greyish-green tufts (beards), within which a strong axial rod extends.

Iceland moss (Icelandic cetraria, Icelandic lichen). A foliate-bushy lichen with a leathery, gray-green or brownish thallus with lateral branches, up to 10 cm high (Fig. 50). It has a mucus-bitter, somewhat astringent taste. It grows mainly in the north. In the middle lane it is found in pine forests.

Cooking recipe - see deer lichen. In the recent past, it was consumed in Iceland as a porridge and a bread substitute. The stone scar consists of thin, skin-like, flat discs of irregular shape up to 7–8 cm in diameter (Fig. 5). It comes in black, brown or greyish. The discs are attached to the rock with a short handle. When wet, the stone scar has a loose structure; when dry, it is rigid and brittle.

The ribbon is grainy. Spreading, branched cylinders on the bark and branches of trees. Thallus is soft, with ribbon-like (Branches. Upland lichen (deer, forest, etc.). Distributed in pine forests on the soil, in the tundra, mountains. In dry places, along the hillocks are visible large pillows silver gray lichen.

Deer lichen (deer moss, moss). Spreading-bushy lichen, 5 to 10 cm high, usually grows in wide patches on the ground (Fig. 52). It has a hollow, brownish top and lighter bottom thallus (stem). It is most common in the tundra, where it covers huge spaces with a continuous cover.

Stone scar. In the middle lane it is found in pine forests on sandy soil. Nutritionally equal to potatoes. Before use in food, deer lichen should be soaked for several hours in water, then boil well. There is one more recipe for making reindeer moss: thickly cover the harvested moss with salt (about a handful per 700‒800‒gram jar), let stand overnight, rinse, or better soak for a couple of hours and eat. Rocky lichen. Covers rocks and scattered boulders like wrinkled dark brown skin.

Umbilicaria. One of the most nutritious lichens (Fig. 53). It has a leaf-shaped, rounded, brown (when dry, sometimes with a whitish coating) thallus. Some species have a warty surface - bubble-like swellings are observed above, which correspond to pits on the lower surface. Some types are smooth. Umbilicaria grows in wet places on rocks and stones, attaching to them with a central leg (because of its shape, it is sometimes compared to a blister). Most often found in Siberia. It is not recommended to eat umbilicaria raw, as the acid contained in it can irritate the digestive organs. The acid is removed by 10-12-hour soaking, after which the lichen is thoroughly boiled and, if desired, fried. All lichens must be soaked in water before cooking. And preferably with the addition of silk.

Lye can be prepared from the ash left at the site of a burned-out fire, by insisting it in water in the proportion: 50 g of ash per 1 liter of water. Soaking 1 kg of lichen requires 8 liters of lye diluted with 16 liters of water. Crushed lichen is added to the resulting solution, which is soaked for another 10 – 40 hours. Then the prepared broth is settled, boiled for at least 15 – 30 minutes and cooled again. The resulting thick, gelatinous decoction is ready for consumption.

I will keep silent about its taste qualities. The above recipe is the most universal for all varieties of lichen and therefore the most lengthy and laborious. Probably, the above technology can be simplified in the direction of reducing the amount of ash in lye, silk in water, the duration of settling and soaking, depending on the type of lichen. But how much to simplify, you can only establish empirically in each case. And through the final tasting. In cases where it is not possible to prepare lye, it is advisable to add ash to the water when boiling lichen.

I will give one more, as simplified as possible and therefore, probably, with even worse taste qualities. Soak the collected lichen for a day, dry, grind to a fine powder and cook until a mushy sticky mass is formed, which should be eaten.

The last recipe for bringing lichen mass (in this case, reindeer moss) to food condition is unlikely to inspire the reader. It was invented a long time ago by northern peoples living both on the territory of our country and in America, who quickly realized that their stomachs were not adapted for digesting food raw materials abundant in the tundra. They are not adapted, but deer are very adapted, because reindeer moss is the main food for them. Here is your way out! For reindeer herders, there is no more desirable delicacy than a half-digested food mass pulled out of the stomach of a freshly killed deer. By the way, this way of dietary nutrition (I'm serious, because in the North there is a big lack of plant foods) was recommended by many polar explorers of the past. After all, it can be imagined that the stomach of a deer is only a workshop for the primary processing of food material, designed to adapt it to human stomachs.

In addition, dried and finely ground lichen can be added to 50% of any Flour available.

Mushrooms. Just like lichens, fungi are ubiquitous. From sandy deserts to the shores of the Arctic Ocean. We picked mushrooms in the summer in the Ust-Urt desert, picking up small hummocks in the crushed stone soil! And they picked porcini mushrooms in the Arctic right on the side of the road and even in the rut of dirt roads and trails. Buckets were collected! Just a couple of tens of minutes. And what is surprising - among them there was not a single worm!

Rice. 54a 1 - motley moss; 2 - semi porcini 3 - oiler late common boletus; 5 ‒ swamp tdbirch, 6 ‒ brown boletus; 7 - white fungus (upland); 8 - birch porcini mushroom

Mushrooms can be boiled, fried (however, they are very tasteless without salt), dried, some are eaten raw. But in its raw form, it is permissible to use mushrooms only as a last resort, only very well-known, young and thoroughly washed. Mushrooms are most valuable as an emergency food in the tundra, where they grow in drier, higher places, often covering the ground with a continuous carpet. In the Arctic tundra, all mushrooms are edible, except for the so-called vomit russula. You can recognize it by the color of the cap: in young mushrooms it is pink, in old ones it is red or yellow. In an emergency, worm mushrooms should not be neglected if it is impossible to find clean ones. Worms, like the fungus in which they live, are a completely normal food product. Only it is necessary to distinguish worms from insect larvae.

Mushrooms with larvae and insect nests should be discarded. The most famous and most nutritious mushrooms are shown in fig. 54a, 546.

To avoid poisoning with poisonous mushrooms, you need to know and follow a few simple safety rules. Eat only well-known mushrooms. From unfamiliar mushrooms, no matter how appetizing they may look, it is better to refuse.

Do not pick very young mushrooms, sometimes referred to by mushroom pickers for their "button" appearance and size. Unformed mushrooms, devoid of distinctive features, are similar to each other, which can lead to tragic mistakes. Avoid mushrooms with a leathery pouch at the base of the stem, with a scaly ring on the stem near the base. with white dots and scales on the upper surface of the cap.

At the same time, it is better to examine any mushroom that has raised doubts in the ground until it is damaged, and when picking it off, do not cut it off with a knife, but pull it out completely so that it retains its shape. Otherwise, with careless handling of the fungus, the characteristic leathery bag may remain in the ground or collapse and remain unrecognized.

It is not recommended to collect mushrooms with a reddish underside of the cap and those that have reddish spores, as well as mushrooms with pure white plates and agaric that secrete milky juice. If possible, do not take mushrooms eaten by insects and their larvae. Do not use worm mushrooms if you can find clean ones. All collected mushrooms must be boiled, and the water remaining after cooking must be drained. In many mushrooms, the poison is destroyed during the cooking process.

Rice. 54b 9 - real chanterelle; 10 - russula fragile; 11 - bologna russula; 12 - summer honey agaric; 13 - real honey agaric (autumn); 14 _ golovach round; 15 - field champignon; 16 - aspen breast

Seaweed. In the coastal zone of the seas, algae can be used as a vegetable raw material for cooking, which stretch along the coast in long brown-green shafts. All of them in the common people are called seaweed, although the grade of this green mass is different. True, you can’t really choose - there are no harmful and poisonous algae in the seas washing the shores of our country.

All algae are edible, unless, of course, they have become rotten under the rays of the sun during a long stay on the shore or are not stained with fuel oil and similar products of human technical activity. Their digestibility by the human body reaches 65–80%. Green algae (sea lettuce, enteromorph, etc.) grow on the surface of the water. Red (laser, porphyry, rhodimenia, etc.) - in shallow water. Brown (sugar, Irish moss, kat, etc.) - at a shallow depth.

Alaria. Short stem. thin wavy brown thallus 60 – 70 cm long or more (Fig. 55). Edible raw. After soaking and boiling, the thallus becomes softer and more palatable.

Bagryanka. Thin, delicate thalli, pink-red or purple, narrow-leaved or oval. You can cook soups or eat raw.

Carrageenan (Irish moss, chondrus). Branched, hard, elastic, cartilaginous spruce, 3–5 cm high, from yellow to red–brown Color (Fig. 56). Grows below the high tide line. It can be eaten raw or boiled, after rinsing well, if possible, in fresh water, then boiled and stooled until a jelly-like mass is formed. The leaves can be dried for future use, leaving in the sun until they burn out white. Before use, dried carrageenan must be ground, dissolved in boiling water and stooled until a jelly is formed. This still not frozen jelly can be used as glue.

Kelp (Fig. 57). Found below low tide on rocky bottoms. It has a short cylindrical stem and a thin, wavy, olive-green or brown leaf 0.3 to 1.2 m long. Should be boiled before use.

Intestine. It grows in the seas and semi-fresh lakes. Narrow, in the form of tubules or wide and narrow ribbons, thallus up to 50 cm long. It grows in masses, often floats on the surface of the water. The whole plant can be eaten raw or made into soups.

Codium. Algae with velvety, thick, cylindrical and branched, slightly slimy thalli. We use it raw.

Laver. Algae that has red, crimson or crimson-brown, with a satin sheen or film gloss of the thallus (Fig. 58).

Sea kale palmate (Fig. 59). Large algae dark green or yellow green. It is usually boiled with fish. In emergency conditions, you can boil soups, eat raw or, after drying, crush and make flour for making noodles. Seaweed sugar (sweet kelp, sugar algae, etc.). It has a dark green, very long thallus in the form of wavy, semi-folded leaves (Fig. 60). It is used in the same way as sea kale. It has a sweet taste, hence the name. Japanese seaweed. Dense leathery, leaf-like thallus, slightly mucous, up to 5 m long, 30–35 cm wide.

Sea lettuce Can be cut into small pieces, boiled or fried with salt. Sea lettuce (ulva, sea lettuce) (Fig. 6). Thin membranous algae. Often comes off the bottom and floats on the surface like green shreds. It can be eaten raw, after washing well. You can dry it in the sun until the pieces become brittle, and then fry them.

Common nostok and plum-shaped nostok (Fig. 62). Freshwater seaweed. It grows on the bottom of lakes in the form of gelatinous spherical or oval blue-green colonies up to 7 cm in diameter. Outside, these colonies are covered with an elastic, smooth, intensely colored skin, consisting of very dense mucus and a large number of algae filaments. The peel is followed by a less dense layer of homogeneous mucus with fewer threads. Arctic species are edible. You can eat only very fresh, bright green algae.

Porphyra (Fig. 63). Pink or red, up to 2.5 cm tall, silky membranous algae with slightly wavy edges. It is used as a vegetable seasoning or, after boiling, cakes are baked from the resulting gelatinous mass with the addition of grain.

Hand-shaped rhodimenia (Fig. 64). Flat brown-purple or red thallus that can be eaten raw or boiled. dry.

Papillary hygartina. It looks like carrageenan, but the fruits are immersed in special papillae on the surface of the thallus. Used as a carrageenan. Dark red algae (Fig. 65). The algae, up to 30 cm long or more, has a short stem, which quickly expands into a thick, wide fan-shaped leaf of dark red color, divided by several cleavages into short, rounded lobes at the ends. Most often consumed raw after a thorough rinsing in sea water. Dried and rolled seaweed can be used as a sweet-tasting gum, as well as fried and boiled. Just keep in mind that during drying, it decreases very much in size, and therefore it should be collected with a margin.

Fucus vesicular (Fig. 66). Found on rocky or rocky bottom. It has thick leathery olive-brown to yellow-green leaves, 1590 cm long. The leaves have pairs of air-filled bubbles that help the plant float closer to the light. Leaves can be consumed fresh or dried and in soups.

Enteromorph (Fig. 67). Light green, up to 50 cm long, thallus resembling an intestine or, if less roughly, a pod. Algae is edible raw, but it is better to dry and crush it before use. It has the highest nutritional value in early spring.

Seaweed should not be consumed when fresh water is scarce. If you are not limited in it, then be sure to rinse the seaweed intended for food in a fresh, preferably running source, to wash off the salt from it. It is most preferable to collect algae floating on the surface of the sea or adhering to bottom stones. They are the freshest and therefore safest. If you have to take algae from coastal bulks, you should look for them from the outer side closest to the water, selecting the hardest, most resilient and smooth to the touch.

You should not take algae with a "smell" or extraneous "technical" odors. Fresh seaweed usually does not smell of anything, well, except for a little iodine. Some types of algae contain acid that irritates the stomach lining. To highlight them from total weight, it is necessary to carry out a simple quick-examination: rub the thallus between your fingers and wait a while. With an excess of acid, already after 5–6 minutes, the algae will begin to emit an unpleasant odor. Such algae usually have a filamentous or thin stick-like shape. It is undesirable to use them in writing.

Almost all seaweeds have a slight laxative effect, so that a possible disorder of the stool after eating them does not mean that they are of poor quality. When consuming freshwater algae, only bright green, fresh looking, and firm to the touch should be collected. Freshwater algae of a green-bluish color, usually floating on the surface of a stagnant or slow-flowing reservoir and emitting a specific, unpleasant odor, cannot be used for food. They are poisonous.

An observant person will not die of hunger in a desert, semi-desert and steppe area.

Wild sorrel. A plant with triangular leaves on long petioles. The flowers are small, greenish, collected in clusters. Leaves and stems are edible.

Capers. Herbaceous plant with dense, rounded leaves, pointed at the end. The flowers are large, white or pink. Elongated, 2-4 cm long, sweet like watermelon fruits and buds are edible.

Katran. Grows on gravel and clay soils (Fig. 68). Herbaceous plant, 1.5–2.5 m tall, with large cabbage-like leaves. The flowers are white, collected in a panicle. Fruits are spherical, pods. The starch root is edible.

Leontice Eversman. Grows on clay and sandy soils. Herbaceous plant, up to 40 cm tall, with 3-4 leaves at the base, with yellow flowers in a dense raceme. The tuber is spherical, wrinkled, weighing up to 300 g, in the soil at a depth of 15–40 cm. It is edible boiled.

Lichen manna (semolina, earthen bread, etc.) is widespread in Central Asia, in the Sahara, in the Caucasus (Fig. 69). Initially, it looks like a crust covering stones. Lichen manna thallus is grayish, yellowish or brick-red. Disintegrating, the "crust" forms edible irregularly shaped balls ranging in size from a pea to a walnut, carried by wind and rain streams. Sometimes a lichen, picked up by the wind, can fly long distances and fall in the form of rain, which in the past gave rise to numerous legends about bread falling from the sky and perhaps even caused the birth of the legend of the biblical manna from heaven.

Spreading shrub with silvery pubescence on oblong narrow leaves, with oval drupes, with mealy, sweetish flesh and a long, flat, date-like stone.

Desert tulip (Fig. 7). Flower. Calyx of dense petals of red, yellow or pink. Roots and bulbs are eaten in baked and boiled form.

Salitryanka. A small, sprawling thorny shrub with whitish branches and ripening in July-August, berry-like dark-violet fruits with one hard stone. The taste of the fruit is delicate, sweetish-salty. They can be eaten raw and cooked.

Ephedra (steppe raspberry). Shrub, up to 20 cm tall, with jointed branches, scaly leaves and spherical berry-like red fruits. They can be eaten raw or boiled.

Eremurus. A tall plant that lives on mountain slopes, with long leaves and a large flower cluster, with pink flowers. The rhizome is edible when cooked.

Survival in the polar regions depends on proper clothing and shelter. If they meet the requirements of the environment, then low temperatures, biting winds, snow and ice can be dealt with in the same way as any other natural difficulties.

The north polar region is a frozen ocean, the Arctic Ocean, and the south polar region, or Antarctica, is land lying at an altitude of 3 to 4 km above sea level. This means that it is very cold and almost completely covered with ice, the thickness of which in some places reaches 3 km.

In the polar regions in winter, the sun can remain below the horizon for several months, so the only source of heat is the wind blowing from more low latitudes. In summer, the sun is low in the sky, warming a little, although above the Arctic Circle (66°33′ N) the sun is above the horizon 24 hours a day for several weeks. Only two species of flowering plants grow in Antarctica, and the animals of the polar regions feed almost entirely on what they get from the sea. There are almost no animals living on land in Antarctica, and the polar bear lives in the Arctic. The birds come to the Arctic in the summer, but they actually live in the tundra. Seals can be found in both polar regions, and penguins are typical inhabitants of Antarctica.

Tundra animals

The tundra is a huge expanse in northern Asia and Canada, covered with vegetation, devoid of trees.

• Arctic hare. These animals spend the entire winter foraging.
• Canadian deer (caribou). It lives in northern Canada and migrates over long distances.
• Lemming. The most common small herbivore that lives in the tundra. Lemmings migrate, and many of them die trying to overcome water barriers.
• Musk ox. It does not migrate, spending the winter in the Arctic Circle.
• Reindeer. Eurasian variant of the Canada deer, migrates south every winter.

Predators

• Wolf. Hunts the Canadian deer, migrates.
• Ermine. It feeds on lemmings, and in accordance with this, their number varies.
• Fox. Another predatory animal common in the tundra, which, like an ermine, turns white in winter.

land animals

Usually polar bears are found near the coast, and they need to be treated with great care. You can approach them only with a good gun, because they are very dangerous animals.

In spring, seals can be seen lying on the ice near their holes. However, they are very sensitive and difficult to get close to. You will probably be able to kill the seal with a headshot before it slides into the water, because it will be very difficult to get it out of there.

Be careful not to sneak up on you polar bear, which can be attracted by the smell of the blood of a freshly killed seal.

Birds

• Goose. Widely distributed in the polar region, where in summer it breeds chicks.
• Tern. The Arctic tern breeds in the southern parts of the Arctic and spends the winter in the Antarctic.
• Merlin.
• Partridge. Lives in the Arctic all year round. Females dig shallow holes in the ground, where they lay 8-13 eggs.
• Swan. She also breeds chicks in the summer.
• Diving duck (including common eider). Dives to the very bottom in search of food.
• Polar owl. Hunts partridge and black grouse.
• Plover. Forages in shallow water.
• Grouse. Also remains in the Arctic.
• Gull. Often rests on the ground.
• Chistik. Dives on great depth and eats fish.

Taiga animals

The taiga is the northern forest, which in the north turns into the tundra, and in the south into the deciduous forest and meadows. The taiga stretches from northeastern Europe through Russia to the Pacific Ocean and across North America from Alaska to Newfoundland. Most of the taiga is located north of the Arctic Circle, and although winters are as cold as in the tundra, summers are still warmer.

• American Moose. The largest deer in the world. The Eurasian variant is elk.
• Squirrel. Remains active in winter
• Shrew. In winter, it remains active.
• Forest hedgehog. It lives in North America and winters there.
• Forest lemming. In winter it hibernates.
• Vole. Red-backed voles live in burrows and can climb trees well.

Predators

• Big stoat. Turns white in winter.
• The marten is real. These weasel-like carnivores also climb trees well.
• Weasel. The back is brown, the belly is cream or white. The fur of the weasel, which lives in the north, acquires a white color.
• Lynx. Night predator 80 - 100 cm long.

Birds

• Eurasian black grouse. The largest bird of the grouse family.
• Woodpeckers. The northern three-toed woodpecker lives in the northern subarctic hemisphere.

Plants

In the arctic and subarctic regions, smaller plants predominate than in the temperate zone. Some of the large black lichens are edible and are called "lasallia populose". Lichens were used as food by hungry explorers.

There are several types of edible plants among the tundra plants. Eskimos eat bearberries either fresh or mixed with animal fat. Europeans eat cloudberries, blueberries and cranberries. Some mushrooms are also edible.

Keep an eye on where animals and especially birds feed as this will lead you to edible plants. While walking, pluck edible plants that come your way, and gradually you will collect a sufficient amount of food.

• Ivan tea (fireweed). It grows in the forest, near streams and on the coast in the polar regions. Tall plant with pink flowers and narrow leaves. Leaves, stems and flowers are edible, especially in spring when they are still soft.
• Iceland moss. It grows exclusively in the Arctic, in open areas. May be grey-green, white or brownish-red. All parts of the plant are edible, but they must be soaked in water and then boiled thoroughly.
• Marsh marigold. It grows in polar and subarctic regions in swamps, lakes and sometimes in streams. It has rounded dark green leaves on a short stem and yellow flowers. All parts of the plant are edible but must be cooked.
• Capsule, or yellow water lily. Grows in shallow, calm water. Yellow flowers turn into bottle-shaped fruits. All parts of the plant are edible. The seeds can be boiled and ground into flour. Roots can be boiled.
• Lasallia is popular. Found on rocks and boulders. The shape of the plant is round, with twisting edges. The top of the plant is usually black in color, Bottom part- lighter. All parts of the plant are edible, but if eaten raw, irritation may occur. Therefore, it must first be soaked for a long time, changing the water, and then thoroughly boiled; after that, for taste, it can be fried over an open fire, then it will be crispy.
• Bearberry (crowberry). It grows in the tundra of North America and Eurasia. A low growing shrub with evergreen needle-like leaves. Small black berries can be eaten fresh or dried for future use.
• Northern willow. It grows in the tundra of North America, Europe and Asia. It has rounded leaves and yellow catkins. Contains a large amount of vitamin C, you can eat the peeled pulp of young shoots and roots.
• Bearberry. It grows in arctic regions and in areas with a temperate climate. The plant is characterized by thickened leaves at the ends and white or pink flowers. Red berries can be eaten fresh, and tea can be brewed from the leaves.
• Reindeer moss. Grows in open dry places. The gray stems are hollow inside, the branches resemble deer antlers. All parts of the plant are edible and must be soaked for several hours before being boiled.

Travels

The decision to travel when you are in a difficult situation and you have to think about how to survive should be based on the likelihood of getting out of a dangerous situation and serve as an alternative to waiting for rescuers to be able to find you, especially if you are near a large object, such as a crashed aircraft.

Other factors are the weather and your physical condition. You must not set out during a snow storm or in the knowledge of one; you need to be aware that you will need a lot of strength and more food and water. In addition, during the journey you will have to build shelters. When you have to move across thin ice, lie down and crawl so that your body weight is evenly distributed. The air in the Arctic is very transparent, which, just like in the desert, makes it difficult to accurately determine the distance. There is a danger that you will underestimate the distance, as objects appear closer than they really are. Set up camp early so you have time to build a shelter. If the snow is deep, use snowshoes. They can be made from willow.

You will need to determine your current location as well as your intended route. The following may help you with this.

• Stars. In the Northern Hemisphere, north can be determined by the constellation Ursa Major, which points to the North Star, standing above north pole. In the Southern Hemisphere, the Southern Cross indicates south. Without a sextant and tables, you will not be able to calculate the latitude from the height above the horizon of the North Star.
• . If you know local time accurately, the shadow cast by an upright object perpendicular to the ground at noon will point north and south.
• Sky map. Clouds over non-snow ground or water will appear black, while clouds over snow or ice will appear white. Pack (the most powerful multi-year drifting sea ice that forms in the polar basins. Thickness up to 3-5 meters) ice and snowdrifts create a colorful picture of clouds.
• Birds. Seabirds usually fly out to sea in the morning and return to shore in the afternoon.
• Flora. Moss will be thickest on the north side of rocks or trees. Alder bark is lighter on the south side. There are more lichens on the south side.

Diseases that occur in cold climates

Dehydration

Layered clothing can cause profuse sweating and therefore dehydration.

Symptoms. Urine acquires a rich yellow color, a headache appears.

Treatment. Make sure that your water intake is sufficient and the balance is maintained. You should know that when your urine becomes clearer and your head stops hurting, it means that everything is in order with you and the cells of your body are filled with water. Stay hydrated because it will affect your ability to think and plan.

Preventive action. Drink the required amount of water daily and don't sweat too much. Clothing must be appropriate for the weather.

Hypothermia

This means that the body temperature is below normal.

Symptoms. Reduced resistance to cold, severe trembling, lethargy of movement and thinking.

Treatment. Restore normal body temperature as soon as possible. Place the torso in warm water (37.7 - 43.3 ° C). Care must be taken in this case, since immersion in warm water of the whole body can cause shock and cardiac arrest. In survival conditions, the victim is best placed in a sleeping bag with someone who has a normal temperature. Ideally, if both of them are completely naked. Take action as soon as possible and, if the person is conscious, start giving them hot sugary liquid. After the victim's temperature has returned to normal, you should not immediately remove him from the heat source, because his temperature may again drop. Give him the opportunity to restore the heat in the body and, if necessary, continue to give him hot drinks.

Preventive action. Avoid prolonged exposure to the cold without food, hot drinks or other sources of heat and do not endanger yourself if you get wet and especially if you are in the wind.

If you fall into the water while in the polar region:

• Swim quickly and vigorously towards the shore;
• Roll in the snow, which will absorb some of the water;
• Run quickly to cover and warm up there as soon as possible;
• Before entering the shelter, shake off the snow;
• Dry your clothes, eat and drink a hot drink.

frostbite

Symptoms. This is severe damage to the skin and sometimes other tissues of the body through frostbite or the formation of ice crystals in tissue cells. This usually occurs when the temperature is below -12°C, but can also be at 0°C when the weather scaling factor is present or when the casualty gets wet. Since the cold has an anesthetic effect, the victim may not immediately notice frostbite. Frostbite usually occurs on the least protected parts of the body, namely the face, nose, ears, hands and feet. The first signs are a dull, whitish color of the skin, then the formation of blisters, the death of some skin cells and subcutaneous tissue.

Treatment

• Warm the affected area of ​​the skin and make sure that there is no frostbite again.
• Wrap the frostbitten hands in clothes and keep them pressed to the body.
• Put your frostbitten feet in your comrade's clothes.
• Do not pop the blisters, but powder them with an antiseptic.
• Cover the affected area with a surgical dressing or other clean cloth.
• Do not immerse the affected area in hot water or keep it near a fire. Instead, use body heat.
• If the person is in severe pain, use morphine.
• Serious cases of frostbite with deep tissue damage should be treated by healthcare professionals.

Prevention measures

• Do not wear tight clothing that impedes circulation and increases the risk of frostbite.
• Avoid exposure to wind as much as possible.
• Do not leave the room in light clothing.
• Keep clothes dry.
• When in the cold, move your limbs and facial muscles.
• Do not touch cold metal with bare hands.
• Be especially careful if you are tired and have no energy.
• Be careful not to get gasoline on bare skin.

trench foot

Symptoms. Long-term exposure to cold and dampness can cause the feet to become numb, cold, white, and stiff. They will begin to swell and hurt when
walking. If you do not take action, then the situation will be serious, so dry your feet and shoes as soon as possible.

Treatment. Do not rub or massage your feet. Wash them with soap and water, pat dry and keep in an elevated position. If your feet hurt, don't walk. Put on dry socks; make sure you always have a spare pair of dry socks with you.

Preventive action. Keep your shoes dry and change your socks often.

snow blindness

It is caused by bright sunlight reflected by snow or amplified by ice crystals in clouds.

Symptoms. Increased sensitivity to bright light. Reddened and watery eyes. Increased redness of the eyes and feeling as if they had sand in them. Loss of vision, sharp pain in the eyes and a red veil before the eyes.

Treatment. Immediately apply a bandage over the eyes and place the victim in a dark room. A cool, damp bandage may help relieve pain. It will take time for the condition of the eyes to normalize.

Preventive action. Wear sunglasses. If they are not available, make yourself goggles from the bark of a tree by cutting slots in it. Rubbing charcoal on the skin around the eyes will help reduce the effects of bright sunlight on the eyes.

Carbon monoxide poisoning

This is especially dangerous in very cold climates because shelters tend to be small, with well-filled crevices and little ventilation. Carbon monoxide, which has neither color nor smell, is emitted by any fuel from any stove.

Symptoms. They are difficult to identify, especially when it happens to you, they include headache, dizziness, drowsiness, nausea and sometimes vomiting; the victim may also suddenly lose consciousness.

Treatment

• Take the victim to Fresh air or to a well-ventilated area and make sure he breathes deeply.
• If he is unconscious, apply artificial respiration; the place should be well ventilated.
• If possible, give him oxygen.
• When the victim comes to his senses, he needs to be given rest and drink warm drinks.
• The victim should not perform heavy work until full recovery.

Preventive action. Make sure that the shelters are well ventilated - they should have at least two ventilation holes. Do not forget that the flame should not be too high. Turn off all stoves and lamps before going to bed.

Looking for water

There is no shortage of water in the polar regions, but the amount of water obtained from snow and ice will depend on the amount of fuel needed to melt them. It is better to melt ice than snow because the volume of water will be greater. You should not sacrifice water consumption for fuel economy as this will lead to serious side effects. Limit the amount of water lost through perspiration by wearing lighter clothing when you work.

In summer, water can be taken from streams, lakes and ponds. In the tundra, water can be brown due to plants, but it is drinkable. Although the water in the polar regions is comparatively less than in other regions of the world, you must purify the water for drinking and, if necessary, filter it.

In winter, water can be obtained more easily from lakes, from under snow and ice. Since the bottom surface of the ice follows the contours of the snow above it, you must dig where the snow is deepest and cut through the ice to find the least cold water.
When you heat the snow, melt it little by little and wait until it completely turns into water, and only then add the next portion of snow. Otherwise, the unmelted snow will absorb all the water, and the pot will burn.

Old sea ice produces better quality water than young sea ice, which still has salt in it. Old sea ice is more rounded and has a bluish tint.

Do not fill your flask completely with water - so that the water does not freeze again, it must overflow in the flask. Also, keep it close to your body.

Looking for food

In very cold weather, you should eat at least two hot meals a day and drink hot drinks several times. In the polar regions you will not find an abundance of food, although in the summer months it is not difficult to catch fish and other inhabitants. water element coastal waters, streams, rivers and lakes. In many places along the Arctic coast, you can easily find edible sea clams, bivalve shells, snails, limpets, chitons, sea urchins and king crabs. Don't eat dead shellfish. Avoid the small black and red clams found in the North Pacific Ocean - they are poisonous.

Do not eat fish that have sunken eyes, slimy gills, flabby skin and body, or bad odor. Don't eat any jellyfish. Brown seaweed and other types of small seaweed are edible, although seaweeds with long fibers and tendrils should be avoided.

Ice fishing

The thickness of the ice can be up to 4 m, so you need to look for a suitable place to drill a hole, where the ice is not so thick that you cannot drill a hole, but thick enough to support your weight. You can hang the line from the end of a small stick with some kind of signal attached to it, such as a handkerchief or a piece of a map. Attach this stick to another one lying across the hole. When the fish grabs the hook, the flag will bounce. (For more information on fishing techniques, see the chapter Setting Traps, Catching Fish, and Edible Wild Plants.)

Personal clothing

You should have a top layer that does not allow wind and moisture to pass through - so that melting snow is not absorbed. Airtight fabric is considered ideal. Your clothing should also have an inner insulating layer.

Before traveling to areas with exceptionally cold climates, you should consult with an expert regarding clothing. Fortunately, there is now a wide range of new fabrics to choose from, including polypropylene for underwear and gore-tex for outerwear. Your jacket should have a thin hood that pulls over your head and a second fur-lined hood to keep your face warm from breathing.

If you don't have brand new clothes, then use wool as the inner layers, as it does not absorb moisture well. Do not wear tight or restrictive clothing, and keep it clean and dry. Untie your hat or remove your gloves, but don't let yourself sweat. If you sweat, your clothes will become damp, the insulation will break, and your body will lose heat.

If your socks and gloves become damp, you can dry them by tying them around your belly. Try to bring as many spare socks with you as possible. If possible, dry them over a fire in a shelter.

Waterproof canvas boots, known as Maklaks. Down you need to wear three pairs of socks, which should fit each other in size. If clothes are or are packed, shake them out because the air between the layers of fabric acts as an insulator.

Before entering a shelter or other warm place, be sure to shake off the snow from your clothes. Do not climb into a sleeping bag in wet clothes. Leave a minimum of clothing on yourself, and hang the rest to ventilate and dry. Shake and dry before folding your sleeping bag.

Clothing rules:

• clothes must be clean;
• avoid overheating - ventilate the body;
• wear loose clothing to keep air circulating;
• clothing must be dry both inside and out.

Weather sharpness factor at 0°С air temperature

Shelter

First of all, you need to find a windy place. You can't be outdoors in the winter and survive if you don't move.

Shelter area

• In winter, do not build shelters at the foot of slopes and rocks from which snow can slide and you will find yourself buried in shelter.
• During the summer, don't camp in lowlands, as they can be damp, or in places that can be flooded.
• Choose a spot with a cool breeze that is free of insects.
• If you are on sea ​​ice, choose the place with the thickest ice and build a shelter on the largest ice floe. Beware of thin ice.
• Don't use an airplane or car as a cover unless you have good insulation, as the metal absorbs heat.
• The shelter must be well ventilated to avoid carbon monoxide poisoning, especially if the fire is built inside the shelter.
• The shelter should be large enough to fit you, your comrades and gear, but not so big that it absorbs the heat from your bodies.
• The shelter should be compact and comfortable.

natural hiding places

Caves and overhanging rock outcroppings can serve as dry shelters. They should have good insulation in winter and be free of insects in summer.

A natural cover in deep snow, if you dig a hole around the base of the tree, is spruce, with the lower branches forming a canopy. Depending on how long you intend to stay in the shelter, or how well the lower branches provide cover, you can build a roof with cut branches and branches, being careful not to disturb the snow on the tree you are hiding under. Insulate the hole with branches.

Fallen tree cover

Remove snow from under the tree. If necessary, chop branches under the tree to cover the floor.

Snow shelter

Hard snow, on which shallow traces of a person remain, can be considered an ideal material for construction. The size of the blocks cut from the snow should be as follows: 45 cm wide, 50 cm long and 8 - 10 cm thick. This will provide insulation and light in the shelter.

Trench in the snow

In the trench you can take shelter from the wind and snow. You can use snow blocks for roof and door.

Draw a rectangle on the snow. When cutting blocks out of the snow, dig a trench more than 1 m deep. Cut steps in an "L" shape, 15 cm deep and 15 cm wide, starting from the top edges and sides of the trench. Leaning the blocks against each other, build a roof, starting from the edge of the trench opposite the entrance. Make sure that one edge of the block comes over the other so that the next block falls into place and has support. Close each end with a block and dig a hole on one side, as in a hole. You can build a roof in another way - by placing blocks vertically along the edges of the trench and covering them across, horizontally, with blocks for the roof.

Igloo or snow slab house

Building an igloo requires some skill and experience. In addition, you will need a special knife for dense snow. Draw a circle in the snow with a diameter of 2.5-3 m, indicating the inner area of ​​\u200b\u200bthe house. Cut the snow into about 12 slabs.

Lay the slabs in a circle, with the sides of each slab at an angle to the center of the igloo, with the top of the slabs sloping into the interior of the house. Stitch the top of the plates of this row in such a way that you get a slope to form the first ring of the spiral. Build the next row of slabs by sawing them in such a way that the spiral rows twist inward. When installing the last plate, make sure that the hole is not wide, but deep, so that the block passes through the hole and can be closed with it. When the house is ready, sprinkle it with fine snow so that it clogs any small cracks. Eskimos sometimes insert transparent pieces of ice instead of windows.

Cut out the needle inside underground entrance, two levels - for sleeping and cooking. At the sleeping level, you will need insulation. Position your sleeping bags so that your head is closer to the entrance. Use a slab of snow as a door, during the day the door should
be open. Don't forget to make ventilation holes.

Eskimo igloo

Instead of glass, insert a transparent piece of ice or a piece of seal gut. Near the entrance, make a hinged door of sealskin so that it does not let the wind through. As a place to sleep, put a frame of willow branches and cover it with fur skins.

Shelter with pitched roof

You can support a crossbar between two trees or posts and bend down the branches and branches of the trees, leaving enough space inside so that you can lie there and store equipment. The roof can be covered with pieces of sod, which must be laid obliquely, like tiles. Build snow walls on the sides for extra insulation. Set up a fire near the shelter, behind which you install something like a screen from logs or something else so that the heat goes into the shelter.

Shelter with a frame of willow branches

Such a shelter is constructed either from straight or curved branches. The frame can then be covered with parachute material or twigs, with turf or snow on top.

Shelter with molded domed roof

For the construction of this type of shelter, neither a lot of time nor great skill is required, as for the construction of an igloo. Make a large pile of twigs, branches and bark and cover with a poncho or other material and shovel snow on top, leaving a hole. When the snow hardens, remove the material and all branches. You will have a domed shelter. Cover the floor with freshly cut branches and make a shelter door in the same way, using small twigs, etc.

There should always be more than one vent in a shelter.
Well mark the entrance to the shelter.
The thickness of the roof of the shelter must be at least 30 cm.
Level the snow on the site well before building the shelter.
Keep shovels and others inside the cover in case you have to dig a way out.

Campfire

To build a fire, use whatever tools you have in your emergency kit, or a stove that you may be carrying with you. To build a fire, you will need to clear the site, find kindling and fuel.

Do not build a fire under a tree covered with snow, otherwise the fire may go out. The fire should be built on a solid platform made of freshly cut tree branches or stones. If this is not the case, you can dig a hole, at the bottom of which there will be solid earth. If you need to cook over a fire, build a structure to hang a pot on. If you need to heat the shelter, make a screen.

Fuel

During the day, collect everything you find for the fire. The best combustible material is dry wood, although birch logs and green branches also burn well. When there are no other trees, the Eskimos use evergreen heather as fuel. In addition, peat, manure and tufts of dry grass can be used as fuel.

kindling a fire

Before you start lighting a fire, prepare everything in advance for this. If you have matches, take one to light a candle or a bunch of twigs to start a fire. When you manage to ignite the kindling, gradually add fuel, but do not put it too tightly. Fan the fire if necessary. For more information on how to make a fire, see the chapter Making a Fire, Making Tools and Weapons.

Literature: Survival technique in extreme conditions

How they drown in the plague, what is a frog and where you can talk on the phone in the tundra.

Full movie COMING SOON!

The central place of the plague, of course, is the potbelly stove. There is no other source of heat in the tundra, but it can also be -50°! It is heated by polar willow. The Nenets wear traditional fur oar clothes - a yagushka. The locals obtain meat and fats for food through reindeer herding. The main occupations of the Nenets are reindeer herding, fishing,.

N'ENTS, Nenets or Khasova (self-name - "man"), Samoyeds, Yuraks (obsolete), people in, the indigenous population of the European North and the north of Western and Central Siberia. They live in the Nenets Autonomous Okrug (6.4 thousand people), Leshukonsky, Mezensky and Primorsky districts of the Arkhangelsk region (0.8 thousand people), the northern regions of the Komi Republic, Yamalo-Nenets (20.9 thousand people) and Khanty- Mansi Autonomous Okrug, Tyumen Region, Taimyr (Dolgano-Nenetsky) Autonomous Okrug of the Krasnoyarsk Territory (3.5 thousand people). Number in Russian Federation 34.5 thousand people. There are two ethnographic groups: tundra and forest Nenets. Related peoples: Nganasans, Enets, Selkups.

They speak the Nenets language of the Samoyedic group Ural family, which is divided into 2 dialects: tundra, which is spoken by most of the Nenets, and forest (it is spoken by about 2 thousand Nenets, settled mainly in the taiga zone, along the upper and middle reaches of the Pur River, as well as in the headwaters of the Nadym River and along some tributaries of the Middle Ob). The Russian language is also widespread. Writing based on Russian graphics.

Like other North Samoyedic peoples, the Nenets formed from several ethnic components. During the 1st millennium AD, under the pressure of the Huns, Turks and other warlike nomads, the Samoyed-speaking ancestors of the Nenets, who inhabited the forest-steppe regions of the Irtysh and Tobol, the taiga of the Middle Ob, moved north into the taiga and tundra regions of the Arctic and the Arctic and assimilated the aboriginal population - hunters for wild deer and sea hunters. Later, Ugric and Enets groups also became part of the Nenets.

Traditional occupations are fur-bearing animals, wild deer, upland and waterfowl, fishing. Since the middle of the 18th century, reindeer breeding has become the leading branch of the economy.

In the former USSR, the economy, life and culture of the Nenets have undergone significant changes. Most of the Nenets worked at the enterprises of the fishing industry, led a settled way of life. Part of the Nenets grazes deer in individual farms. Families of reindeer herders wander. A significant number of families live in the cities of Naryan-Mar, Salekhard, Pechora, and others and work in industry and the service sector. The Nenets intelligentsia grew up.

Most of the Nenets led a nomadic lifestyle. traditional dwelling- collapsible pole tent covered with reindeer skins in winter and birch bark in summer.

Outerwear (malitsa, sokui) and footwear (pima) were made from reindeer skins. They traveled on light wooden sleds.

Lost northern villages are cut off not only from the mainland, but also from each other. What does a place look like where there are no roads and no connection with civilization?

See how they live in a town where there are almost no cars, and “half a day on reindeer” is not a metaphor, but a way of getting around.

1 The village of Novy Port is one of those villages that are called the edge of geography. You can get here either by air or (for a smaller part of the year) by water by ship. There are several streets, and around the endless tundra.

2 Such isolation from the world always affects the way of life, and many of these northern villages are more colorful than distant countries somewhere in Africa.

3 The only thing a tourist can come here for is to get acquainted with the life of reindeer herders. Indigenous people of this land, the Nenets still live in tents made of reindeer skins in the middle of the tundra, and the village serves as the only stronghold of civilization for many kilometers. Only here there are shops, a bank and a post office.

4 Almost everyone wears sunglasses, especially in winter: the snow is too bright.

5 Communications are laid right along the roads. It is useless to bury them in the ground: permafrost.

6 All houses are built on piles, but unlike the Far East, you will hardly see them either: the foundation is sheathed around the perimeter.

7 In the center of the village - the district administration. There are no fences and guards here, people are constantly scurrying back and forth, going about their business.

8 Among the inhabitants of Novy Port, the Nenets also make up the majority: not everyone likes to live in a hut in the tundra. But traditional clothes are worn, it is practical, and sometimes the only way not to freeze to death.

9 The administration has the only ATM in the entire district. But grocery stores accept credit cards!

10 There are practically no passenger cars, as there are no roads. The main transport is snowmobiles and trackers on huge low-pressure wheels.

11 With communication, surprisingly, everything is fine. You will not find Wi-Fi points here, but Mobile Internet works at least in the range of 3G, and even LTE. True, only one operator - Tele2. I prudently bought a SIM card in Salekhard. It doesn't seem to sell here. MegaFon works from time to time, but Beeline does not catch at all. At the same time, 20 kilometers from the village there is a Gazprom Neft field, where, on the contrary, only Beeline accepts. Bring a phone with two SIM cards.

12 The bank occupies one of the most neglected houses in New Port. To be honest, I expected to see the whole village in such a state. I looked at pictures on the internet. But a lot has changed in a few years, and this was the biggest surprise. I was (theoretically) ready for the harsh conditions.

13 There is no public transport. Who needs buses in the tundra? In the village, people walk, the distances are short. If you are tired of walking or do not know the way, try to stop a private snowmobile - they will give you a lift!

14 You will have to go in a wooden cart-trailer, but this is in the order of things, everyone rides in them.

15 There are three types of snowmobiles: Russian "Buran", Japanese "Yamaha" or absolutely fierce homemade. The number of “Kulibins” per capita is over the top.

16 Actually, the cistern is empty. I checked.

17 There was a time, half the village looked like this. Architectural masterpieces were created from change houses. In the days of the oil "Klondike" there was no time for excesses.

18 There are few enterprises in the New Port. The largest in the village is the local boarding school, where children of reindeer herders study. There is a fishing port, active in the warm season, and another twenty kilometers away is a large Gazprom Neft field.

20 Life in the New Port is changing. Three years ago, things looked much worse. The changes can be explained by the proximity to the oil industry, who invest in the development of the village, build housing and improve the coast. I saw what they look like northern places where there is no mining: the difference is impressive. So Yamal will stand out in this regard. I think that's why the helicopter flies here regularly

21 There are five shops in the village. Really cool for a place with less than 2,000 people. I liked the Yamal Deer store the most.

22 Inside is an ordinary storehouse. There are no supermarkets here, of course. You need to stand in line to the saleswoman, during this time having come up with what you want to buy. I always have a stupor in such places.

23 Venison is sold here in all its forms, from steaks to sausages. But there are also regular products. Look at prices. More expensive than in central Russia, but much cheaper than Kamchatka and Chukotka.

24 Instead of cafes and restaurants - the only canteen in the village. Works from 10 am to 8 pm. And if you are not a local resident or an oil worker, you have nowhere else to eat.

25 The assortment menu is like two drops of water reminiscent of a school canteen. Rolls, cutlets, meatballs and grilled chicken. This is what I ate all week, alternating with dried venison.

26 You can also buy groceries in the canteen.

27 In my mind, the village should have looked like this.

28 It turned out that most of the buildings were renovated or even recently built. With the support of oil workers, street art artists come here to make the village brighter. Colorful houses have already become a hallmark of the Far North.

29 The houses themselves are simple, three or four stories high, with several apartments per floor. But they look bright and neat.

30 Doors of entrances are not closed with a combination lock, for the same reason as in Chukotka. A snowstorm will start - run and hide in the first house!

31 These houses are also built on piles.

32 It is unusual to see yards without cars. Instead, snow and all-terrain vehicles are parked near the house.

33 If only all settlements in Russia looked like those in Yamal!

34 Although they told me that in winter everything looks better because of the white snow, and in the summer everything is gray. But the infrastructure does not disappear in the summer.

35 Not every district of Moscow has such garbage sites!

36 I have already shown unusual baby strollers, almost everyone here has them. One of the brightest impressions in the village!

37 There are no hotels in Novy Port. The nearest one is in the neighboring village of Yar-Sale, but there is only by helicopter. The only way out for a traveler is to rent an apartment. There are few options, but there are. It costs about 2 thousand rubles per day per person.

38 Danil Kolosov and I settled in an empty “odnushka” with basic repairs. The owners left for the "mainland", but left the furniture and things. The room had two sofas, a TV and a crib. No one has ever hung curtains, although how do they fall asleep on a polar day? Daniel is a man of great soul. My camera broke on the trip, and he helped out by sharing photos. It would be a shame to fly so far and leave without photos. Thank you!

39 View from the window, almost like the sea, only on the tundra. And garages are like beach houses.

40 The neighboring high-rise building was celebrating a housewarming party. All home. A good half of the village lined up in front of the entrances. Even two television cameras arrived, a quadrocopter flew in the cold. Event!

41 Keys from apartments and key chains for intercoms. Why, if the entrances are not closed? 😃

42 The commissioning of new housing for Novoport residents is a holiday: there is still enough dilapidated stock, and those who got apartments in this house generally wandered around relatives for a year: they used to live in a hostel, but it burned down.

43 Almost all new construction is financed by Gazprom Neft, they are actively investing in the development of areas near the fields as part of the Native Towns program. This care has a completely understandable reason - social responsibility. The company extracts minerals, but does not forget about the local residents, improving their conditions.

44 Yamal cats are as frost resistant as people! They stood for half an hour in a twenty-degree frost, waiting for the keys. Not a drop of discontent on their faces, enjoy life, smile! No wonder they say that pets look like their owners.

45 New settlers for the first time step outside the threshold of their apartments.

46 It was not in vain that they brought the cat, he was the first to enter the apartment of his owners, and then he was asked to go through the dwellings of his neighbors.

47 Next time I will tell you about how the indigenous people of this region live and how they celebrate their professional holiday - the day of the reindeer breeder. It's for him that I came here.

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A person can survive in any conditions, even in the harsh tundra. An equipped traveler is able to spend the winter in the north; it is more difficult for those who find themselves in extreme conditions unexpectedly, for example, after a plane crash. But even without special training it is possible to survive in the tundra.

You will need

• - knife;
• - matches;
• - warm clothes and shoes;
• - parachute;
• - ropes;
• - skis;
• - compass;
• - a flask for water.

Instruction

If your plane crashed in tundra, stay near the wreckage. From parts of the fuselage, build a shelter that will protect from the wind. If you decide to seek locality To report a disaster, take everything you need with you: a supply of clothes, parachutes, fresh water, a knife, matches.

Select the direction of travel. Siberian rivers flow north, and people live mainly in the south, so go against the current. In winter, navigate by the stars, the North Star will point you to the north or make a compass from a magnetized needle.

Walk around in winter boots made from parachute straps so you don't sink into the snow as you walk. Do not go out on the river ice in spring and autumn, go along the shore. In summer, use a pole to check the soil for unsteadiness: the soil of the tundra is swampy.

Change clothes regularly to dry, if possible, dry wet. The jacket and trousers should protect from wind and cold, wear warm clothes underneath, and sweat-absorbing underwear on the body. Prevention of colds will allow you to survive in tundra.

AT summer time take fresh water in ponds and rivers, but be sure to boil it. Use an empty tin as a container. In winter, melt ice or snowballs. To save fuel, put a piece of ice on a dark tarp and wait for the sun to melt it, collect the water in a prepared container.

For the night, make a shelter or find shelter among the rocks. Stick sticks into the ground or snow, pull the parachute dome over the top. Do not make the hut large, because you have to warm yourself in it with the help of breathing and body heat. Build a couch from branches and moss. In winter, make a more reliable and stable shelter from snow blocks and ice, you will need a knife to craft parts. In the summer, if you don't have a parachute, build a canopy with a wall that will protect you from the wind.

Build a fire in a place protected from the wind. To do this, surround the fire with stones or dig a hole in the snow. If the fire is going to be built in an ice hut, then make a hole in the top of the roof to let the smoke out. Light the fire with dry branches and moss. If you're lucky enough to come across coal seams, stock up on them and use them to keep the fire going.

In the famous song, the tundra was sung as an endless snowy wasteland, on which they move on deer. However, the nature of the tundra is incredibly diverse, its views are simply amazing, and with the help of watercolors you can convey its unique beauty.

You will need

• A sheet of paper, a simple pencil, watercolors, brushes.

Instruction

Consider the landscapes of the tundra - they can be incredibly diverse. Mountain tundra is otherwise called alpine meadows. arctic tundra very poor in vegetation - there are not even shrubs, only mosses and lichens. In the middle (typical) tundra, mosses mainly grow, but dwarf birches and creeping willows also appear. Of the animals in the tundra, reindeer, foxes, wolves, snow sheep are common. In addition, there are many reservoirs in the tundra.

After studying the features of the tundra, come up with a landscape that you would like to portray. For example, it can be the autumn tundra - an incredibly colorful picture. First sketch out the horizon line - depict a mountainous area in the background. With a few strokes outline the mountains. Now you can either draw the landscape with a simple pencil or immediately work with paints. It is very convenient to depict the tundra in watercolor. Paint over the sky with light blue watercolor, picking up a lot of water on the brush. Leave white areas - clouds.

Type dark gray paint on a thin brush and mark the lines of the mountains with it. Paint the rest of the mountains in pale gray. Then, with bright colored spots, begin to paint over the flowers and yellowed leaves of shrubs. Color the moss and grass green. With dark paint, outline the lines of the cobblestones.

Another beautiful landscape of the tundra is a meadow with reindeer grazing on it. Paint over the meadow with bright spots - here are greenery, and blood-red flowers, and yellowed grass, and gray lichens. Conditionally divide the meadow into two parts - upper and lower. Rinse the top a little with water. When the background dries, draw a deer - with a powerful croup and large, thick branched horns. tail reindeer white, as is the throat area. The body and legs are much more powerful than those of an ordinary forest deer. Deer can also be depicted on a white, snowy background, which is traditionally represented with the word "tundra".

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