Why did potbelly stoves get this name? Bread card What was the name of the oven in besieged Leningrad.

Questions 2 lines

1. In the summer of 1941, when the war began, all the sculptures in the Summer Garden and in the Alexander Nevsky Lavra were buried in the ground, and the monuments in the squares, streets, and embankments of Leningrad were covered with protective cases and camouflaged. However, some statues remained uncovered. The city's defense headquarters decided that they should stand in the midst of bombing and shelling at a combat post. Marine battalions and militia divisions passed by the monuments to a nearby front. We can say that these monuments withstood the blockade along with the living.

What kind of monuments are these?

These are monuments to great commanders: a monument to A.V. Suvorov on the Field of Mars, monuments to M.I. Kutuzov and M.B. Barclay de Tolly at the Kazan Cathedral

1. This avenue is named in honor of the outstanding commander, Marshal of the Soviet Union, four times Hero of the Soviet Union, who became one of the main creators of the victory of the Soviet army over Germany. He commanded the Leningrad Front. What is the name of this avenue?

Marshal Zhukov Avenue

1. This complex of monuments, located along the borders of the blockade ring, was created on the initiative of the poet Mikhail Dudin in order to perpetuate the memory of its heroic defenders. It includes 29 monuments and green spaces along 200 kilometers.

What is the name of this memorial complex? Green Belt of Glory

1. The Assumption Church on Malaya Okhta was built on the site of an old cemetery, where people who died of hunger were buried during the siege of Leningrad. It is called the temple of memory of the Leningrad blockade. The church was built with donations from townspeople, and its walls contain 8,000 bricks. What is written on these bricks?

Names of people who died during the siege.

1. This was the safest place in Leningrad. No shells could reach there, and there were no factories in the area that could be bombed.

Why was this place chosen in December 1941? What is it called now? For mass burial victims siege of Leningrad and warriors Leningrad Front .

This is Piskarevskoye Memorial Cemetery.

1. During the years of the Great Patriotic War, St. Isaac's Cathedral was never subjected to direct shelling - only once did a shell hit the western corner of the cathedral. According to the military, the reason is that the Germans used the highest dome of the city as a target for shooting. How could the residents of Leningrad use this fact while preserving museum values?

Leningraders hid some exhibits from the city’s museums in the basement of St. Isaac’s Cathedral.

1. As you know, metronomes are used in music to determine the tempo of a piece. However, during the siege, the metronome performed another function. Which one?

The sound of a metronome was broadcast on the radio in besieged Leningrad during moments of calm.

1. This Leningrad poetess, remaining in the besieged city during the blockade, worked on the radio, almost daily appealing to the courage of the city residents. At this time, she created her best poems dedicated to the defenders of Leningrad: “February Diary” (1942), “Leningrad Poem”. After the war, her words were carved on the granite stele of the Piskarevsky Memorial Cemetery, where 470,000 Leningraders who died during the Leningrad Siege and in battles defending the city rest.

Who are we talking about? Olga Berggolts

The words are:

Leningraders lie here.
Here the townspeople are men, women, children.
Next to them are Red Army soldiers.
With all my life
They protected you, Leningrad,
The cradle of the revolution.
We cannot list their noble names here,
There are so many of them under the eternal protection of granite.
But know, he who listens to these stones:
No one is forgotten and nothing is forgotten .

1. This piece of music was written by the composer during the siege of Leningrad. What kind of piece of music is this and who was its author? Leningrad Symphony or Symphony No. 7, author Shostakovich D. D.

1. How did Leningraders come up with the idea of ​​hiding the gilded spiers and domes in the city from fascist shells?

The spire of the Admiralty was covered with a camouflage cover, and the spire of the Peter and Paul Cathedral was painted.

1. As soon as the blockade was partially broken in April 1943 and a railway was laid from Shlisselburg to Morozovka, one of the first strategically important light gray cargoes, located in four cars, allowed us to save the surviving food warehouses in Leningrad. What kind of cargo was it?

These were cats. Their task was to fight rats, which were destroying the already small supplies of food in the besieged city.

1. . Mikhail Kuraev, evacuated with his mother and brother in 1942, writes in his memoirs: “My mother did not defend Leningrad and therefore, naturally, she was not awarded the medal “For the Defense of Leningrad,” unlike her relatives. “ZhBL” simply did not live up to the flattering title.” What is “ZhBL”?

Answer: “Resident of besieged Leningrad

Questions 3 lines

1. Who took command of the Leningrad Front on September 13, 1941?

1. Marshal Georgy Konstantinovich Zhukov
2. Marshal Govorov Leonid Alexandrovich
3. Marshal Vasilevsky Alexander Mikhailovich

1. What was the name of the operation to break the blockade of Leningrad?

1. Operation Lightning
2. Operation Spark
3. Operation Pistol

1. What was the name of the anti-tank barrier made of welded rails in the shape of a six-pointed star?

1. Anti-tank cat
2. Anti-tank elephant
3. Anti-tank hedgehog

1. How many years will it be this year since the siege of Leningrad was lifted?

1. 73 years old
2. 70 years old

1. Which countries' troops blocked Leningrad?

1. Finland and Germany
2. Germany and England
3. USA and France

1. What did the fast and slow rhythm of the metronome mean?

Fast rhythm - air raid, slow rhythm - lights out

1. The name of the famous road that connected Leningrad and the mainland during the siege is known to everyone - “The Road of Life”. But few people know that this name appeared later, but what was this path called at the beginning, when it just began to operate? -

1. road of death
2. road of change
3. the road ahead

1. Which poet or writer survived the entire siege of Leningrad and spoke daily on the radio in Leningrad?

1. A.S. Pushkin
2. O. Berggolts
3. K.I. Chukovsky

1. To what point did the thermometer drop during the first winter of the siege?

1. The match in what sport took place in 1942 at the Dynamo stadium?

1. Football
2. Basketball
3. Tennis

1. How many people died during the years of the siege?

1. From 400 thousand to 1 million people.

1. What title was awarded to the city of Leningrad for the heroism and courage shown by the residents of Leningrad?

City Hero

1. What did Siege Bread consist of?

sawdust

Questions 4 and 5 lines

1. Which Leningrad schoolgirl kept a diary during the siege, which the whole world learned about?

1. Tanya Savicheva

1. Which transport resumed its service on April 15, 1942?

1. Tram
2. Trolleybus
3. Bus

1. What role did the GAZ-AA “Polutorka” car play during the blockade?

1. Transported food and people across the ice of Lake Ladoga
2. Took people to safety

1. Name this memorable day for all Leningraders in 1944

1. January 27 Day of the final lifting of the siege of Leningrad

1. How many days exactly did the siege of Leningrad last?

1. 872 days
2. 700 days

1. What was the name of the blockade iron stove?

1. Potbelly stove
2. Kopteyka

1. Where did people escape during air raids and shelling?

1. Bomb shelter
2. In the forest

1. What was the daily bread quota in the winter of 1941?

1. The daily bread allowance in December 1941 for workers was 250 grams, for everyone else 125 grams
2. 200 grams

1. How did the residents of the besieged city receive food?

1. By cards
2. By lists

1. What did the residents of besieged Leningrad turn the square near St. Isaac's Cathedral into?

1. Garden

1. Potatoes appeared in Europe in the mid-17th century as an ornamental plant. But after about three hundred years, in one of the European cities, potatoes reappeared in flower beds. What historical event contributed to this?

1. Leningrad blockade

1. What is the name of the only cultural and educational institution whose activities are entirely devoted to the history of the Battle of Leningrad during the Second World War?

1. State Memorial Museum of the Defense and Siege of Leningrad
2. Hermitage

1. It is known that in Leningrad there was only one animal, named Sultan, which survived the entire Siege. What kind of animal was it?

1. Dog German Shepherd

1. On what square is the Monument to the Heroic Defenders of Leningrad located?

1. On Victory Square
2. On the palace square

1. What was the name of the highway laid on the ice of Lake Ladoga?

1. The road of life
2. Road of Fidelity

1. What is the length of the ice route of the Road of Life from Osinovets to Kobona?

1. 30 km
2. 100 km

1. What is the largest siege cemetery in our city?

1. Piskaryovskoye Memorial Cemetery
2. Serafimovskoye Cemetery

1. What is the name of the central sculpture at the Piskarevskoye cemetery?

1. "Motherland"
2. Hero father

1. What is the name of the complex of memorial structures on the lines of the Battle of Leningrad in 1941-1944, the length of which is 200 km?

1. "Green Belt of Glory"
2. "Red Belt of Glory"

1. What is the name of the monument dedicated to the dead children of besieged Leningrad?

1. "Flower of Life"
2. "The tree of Life"

1. Name the Memorial that is part of the “Green Belt of Glory”, located on the western shore of Lake Ladoga.

1. Memorial "Broken Ring"
2. Memorial "Broken Circle"

1. What song about the Road of Life was created during the Great Patriotic War?

1. Song about Ladoga “Eh, Ladoga, dear Ladoga”

1. What is the name of the medal that was awarded to the siege survivors and defenders of our city?

1. Medal "For the Defense of Leningrad"
2. For the preservation of Leningrad

1. What device that gave a signal during the years of the siege was considered the “Heart of Leningrad”?

1. metronome
2. Speaker

1. Were children awarded the medal “For the Defense of Leningrad”?

1. How many loudspeakers were installed in Leningrad during the Siege?

1. 1500

The first difficult test that befell the courageous Leningraders was regular artillery shelling (the first of which date back to September 4, 1941) and air strikes (although for the first time enemy planes tried to penetrate the city limits on the night of June 23, but they were unable to break through succeeded only on September 6). However, German aviation did not drop shells chaotically, but according to a clearly calibrated pattern: their task was to destroy as many civilians as possible, as well as strategically important objects.

On the afternoon of September 8, 30 enemy bombers appeared in the sky above the city. High explosive and incendiary bombs rained down. The fire engulfed the entire south-eastern part of Leningrad. The fire began to devour the wooden storage facilities of the Badaevsky food warehouses. Flour, sugar and other types of food were burning. It took almost 5 hours to quell the fire. “Hunger hangs over a population of millions ─ there are no Badayev food warehouses.” “On September 8, a fire at the Badaevsky warehouses destroyed three thousand tons of flour and two and a half tons of sugar. This is what the population consumes in just three days. The bulk of the reserves were dispersed to other bases..., seven times more than what burned at Badaevsky.” But the products thrown away by the explosion were not available to the population, because... A cordon was established around the warehouses.

In total, during the blockade, over 100 thousand incendiary and 5 thousand high-explosive bombs and about 150 thousand shells were dropped on the city. In the autumn months of 1941 alone, the air raid warning was announced 251 times. The average duration of shelling in November 1941 was 9 hours.

Without losing hope of taking Leningrad by storm, on September 9 the Germans launched a new offensive. The main blow was delivered from the area west of Krasnogvardeysk. But the command of the Leningrad Front transferred part of the troops from the Karelian Isthmus to the most threatening areas and replenished the reserve units with militia detachments. These measures allowed the front to stabilize on the southern and southwestern approaches to the city.

It was clear that the Nazis' plan to capture Leningrad had failed. Having failed to achieve their previously set goals, the top of the Wehrmacht came to the conclusion that only a long siege of the city and incessant air raids could lead to its capture. One of the documents of the operational department of the General Staff of the Third Reich, “On the Siege of Leningrad,” dated September 21, 1941, said:

“b) First we blockade Leningrad (hermetically) and destroy the city, if possible, with artillery and aircraft.

c) When terror and hunger have done their work in the city, we will open separate gates and let unarmed people out.

d) The remnants of the “fortress garrison” (as the enemy called the civilian population of Leningrad ─ author’s note) will remain there for the winter. In the spring we will penetrate the city... we will take everything that remains alive into the depths of Russia or we will take prisoners, raze Leningrad to the ground and hand over the area north of the Neva to Finland.”

Such were the plans of the adversary. But the Soviet command could not put up with such circumstances. The first attempt to liberate Leningrad dates back to September 10, 1941. The Sinyavinsk operation of the troops of the 54th Separate Army and the Leningrad Front began with the aim of restoring land connections between the city and the country. The Soviet troops lacked strength and were unable to complete the abandoned task. On September 26, the operation ended.

Meanwhile, the situation in the city itself became more and more difficult. There were 2.544 million people left in besieged Leningrad, including about 400 thousand children. Despite the fact that the “air bridge” began to operate in mid-September, and a few days earlier small lake ships with flour began to moor to the Leningrad shore, food supplies were declining at a catastrophic speed.

On July 18, 1941, the Council of People's Commissars of the USSR adopted a resolution to introduce cards for essential food products (bread, meat, fats, sugar, etc.) and for manufactured goods of basic necessity (by the end of summer, such goods were already issued using cards throughout the country). They set the following standards for bread:

Workers and engineering workers in the coal, oil, and metallurgical industries were entitled to 800 to 1200 grams. bread a day.

The rest of the workers and engineering and technical workers (for example, in light industry) were given 500 grams. of bread.

Employees of various sectors of the national economy received 400-450 grams. bread a day.

Dependents and children had to be content with 300-400 grams. bread per day.

However, by September 12, in Leningrad, cut off from the mainland, there remained: bread grain and flour ─ 35 days, cereals and pasta ─ 30, meat and meat products ─ 33, fats ─ 45, sugar and confectionery ─ 60 days.1 In this day in Leningrad, the first reduction in the daily bread standards established throughout the Union took place: 500 grams. for workers, 300 gr. for employees and children, 250 gr. for dependents.

But the enemy did not calm down. Here is the entry dated September 18, 1941, in the diary of the Chief of the General Staff of the Ground Forces of Nazi Germany, Colonel General F. Halder: “The ring around Leningrad is not yet closed as tightly as we would like... The enemy has concentrated large human and material forces and means . The situation here will be tense until hunger makes itself felt as an ally.” Herr Halder, to the great regret of the inhabitants of Leningrad, thought absolutely correctly: the hunger was indeed felt more and more every day.

From October 1, citizens began to receive 400 grams. (workers) and 300 gr. (other). The food delivered by waterway through Ladoga (during the entire autumn navigation ─ from September 12 to November 15 ─ 60 tons of provisions were delivered and 39 thousand people were evacuated) did not cover even a third of the needs of the urban population.

Another significant problem was the acute shortage of energy resources. In pre-war times, Leningrad plants and factories operated on imported fuel, but the siege disrupted all supplies, and the available supplies melted before our eyes. The threat of fuel hunger hangs over the city. In order to prevent the emerging energy crisis from becoming a disaster, on October 8 the Leningrad Executive Committee of Workers' Deputies decided to procure firewood in areas north of Leningrad. Logging detachments, which consisted mainly of women, were sent there. In mid-October, the teams began their work, but from the very beginning it became clear that the logging plan would not be fulfilled. Leningrad youth also made a significant contribution to resolving the fuel issue (about 2 thousand Komsomol members, mostly girls, took part in logging). But their efforts were not enough to completely or almost completely supply enterprises with energy. With the onset of cold weather, the factories stopped one after another.

Life in Leningrad could only be made easier by lifting the siege, for which purpose the Sinyavinsk operation of the troops of the 54th and 55th armies and the Neva operational group of the Leningrad Front started on October 20. It coincided with the offensive of the fascist German troops on Tikhvin, so on October 28 the release of the blockade had to be postponed due to the aggravated situation in the Tikhvin direction.

The German command became interested in Tikhvin after the failure to capture Leningrad from the south. It was this place that was the gap in the encirclement ring around Leningrad. And as a result of heavy fighting on November 8, the Nazis managed to occupy this town. And this meant one thing: Leningrad lost the last railway along which cargo was transported to the city along Lake Ladoga. But the Svir River remained inaccessible to the enemy. Moreover: as a result of the Tikhvin offensive operation in mid-November, the Germans were thrown back across the Volkhov River. Tikhvin's release took place only a month after his capture, on December 9.

On November 8, 1941, Hitler arrogantly said: “Leningrad itself will raise its hands: it will inevitably fall, sooner or later. No one will free themselves from there, no one will break through our lines. Leningrad is destined to die of starvation.” It might have seemed to some then that this would be the case. On November 13, another decrease in bread distribution standards was recorded: workers and engineering workers were given 300 grams each, and the rest of the population ─ 150 grams. But when navigation in Ladoga had almost ceased, and provisions were virtually not delivered to the city, even this meager ration had to be cut. The lowest standards for bread distribution for the entire period of the blockade were set at the following levels: workers were given 250 grams each, employees, children and dependents - 125 grams each; first line troops and warships ─ 300 grams each. bread and 100 gr. crackers, other military units ─ 150 gr. bread and 75 gr. crackers. It is worth remembering that all such products were not baked from first-class or even second-class wheat flour. The siege bread of that time had the following composition:

rye flour ─ 40%,

cellulose ─ 25%,

meal ─ 20%,

barley flour ─ 5%,

malt ─ 10%,

cake (if available, replaced cellulose),

bran (replace meal if available).

In the besieged city, bread was, of course, the highest value. For a loaf of bread, a bag of cereal or a can of stew, people were ready to give up even family jewelry. Different people had different ways of dividing the slice of bread that was given out every morning: some cut it into thin slices, others into tiny cubes, but everyone agreed on one thing: the most delicious and satisfying thing was the crust. But what kind of satiety can we talk about when each of the Leningraders was losing weight before our eyes?

In such conditions, one had to remember the ancient instincts of hunters and food earners. Thousands of hungry people flocked to the outskirts of the city, to the fields. Sometimes, under a hail of enemy shells, exhausted women and children shoveled the snow with their hands, digging into the frost-numb soil to find at least a few potatoes, rhizomes or cabbage leaves remaining in the soil. The Commissioner of the State Defense Committee for food supply of Leningrad, Dmitry Vasilyevich Pavlov, in his essay “Leningrad in the Siege” wrote: “To fill empty stomachs, to drown out the incomparable suffering from hunger, residents resorted to various methods of finding food: they caught rooks, hunted furiously for the surviving cat or dog, from home medicine cabinets they chose everything that could be used for food: castor oil, Vaseline, glycerin; soup and jelly were made from wood glue.” Yes, the townspeople caught everything that ran, flew or crawled. Birds, cats, dogs, rats ─ in all these living creatures, people saw, first of all, food, so during the blockade their population within Leningrad and the surrounding area was almost completely destroyed. There were also cases of cannibalism, when babies were stolen and eaten, and the most fleshy (mainly buttocks and thighs) parts of the body of the dead were cut off. But the increase in mortality was still terrifying: by the end of November, about 11 thousand people died from exhaustion. People fell right on the streets while going to or returning from work. A huge number of corpses could be seen on the streets.

Added to the total famine were the terrible cold that arrived at the end of November. The thermometer often dropped to -40˚ Celsius and almost never rose above -30˚. The water supply froze, the sewer and heating systems failed. There was already a complete lack of fuel, all power plants stopped, and city transport froze. Unheated rooms in apartments, as well as cold rooms in institutions (the glass windows of buildings were knocked out due to bombing), were covered with frost from the inside.

Leningraders began installing temporary iron stoves in their apartments, leading the pipes out of the windows. Everything that could burn was burned in them: chairs, tables, wardrobes and bookcases, sofas, parquet floors, books, etc. It is clear that such “energy resources” were not enough for a long period. In the evenings, hungry people sat in the dark and cold. The windows were patched with plywood or cardboard, so the chilly night air entered the houses almost unhindered. To keep warm, people put on everything they had, but this did not help: entire families died in their own apartments.

The whole world knows a small notebook, which became a diary, kept by 11-year-old Tanya Savicheva. The little schoolgirl, whose strength was failing, was not lazy and wrote down: “Zhenya died on December 28. at 12.30 o'clock. morning 1941. Grandmother died on January 25th. at 3 o'clock day 1942 Lenya died on March 17 at 5 o'clock. morning 1942 Uncle Vasya died on April 13 at 2 a.m. 1942 Uncle Lyosha ─ May 10 at 4 a.m. day 1942 Mom ─ May 13 at 7 o'clock. 30 min. in the morning of 1942, the Savichevs all died. Tanya is the only one left."

By the beginning of winter, Leningrad had become a “city of ice,” as American journalist Harrison Salisbury wrote. The streets and squares are covered with snow, so the lower floors of the houses are barely visible. “The chime of the trams has stopped. Boxes of trolleybuses frozen in ice. There are few passers-by on the streets. And those you see walk slowly, stopping often, gaining strength. And the hands on the street clocks are frozen in different time zones.”

The Leningraders were already so exhausted that they had neither the physical ability nor the desire to go down to the bomb shelter. Meanwhile, the Nazi air attacks became more and more intense. Some of them lasted for several hours, causing enormous damage to the city and exterminating its inhabitants.

With particular ferocity, German pilots aimed at plants and factories in Leningrad, such as Kirovsky, Izhorsky, Elektrosila, Bolshevik. In addition, the production lacked raw materials, tools, and supplies. It was unbearably cold in the workshops, and touching the metal made my hands cramp. Many production workers did their work while sitting, since it was impossible to stand for 10-12 hours. Due to the shutdown of almost all power plants, some machines had to be set in motion manually, which caused longer work hours. Often some of the workers stayed overnight in the workshop, saving time to complete urgent front-line orders. As a result of such dedicated labor activity, in the second half of 1941, the active army received from Leningrad 3 million shells and mines, more than 3 thousand regimental and anti-tank guns, 713 tanks, 480 armored vehicles, 58 armored trains and armored platforms. The workers of Leningrad also helped other sections of the Soviet-German front. In the fall of 1941, during the fierce battles for Moscow, the city on the Neva sent over a thousand artillery pieces and mortars, as well as a significant number of other types of weapons, to the troops of the Western Front. On November 28, the commander of the Western Front, General G. K. Zhukov, sent a telegram to A. A. Zhdanov with the words: “Thank you to the Leningraders for helping Muscovites in the fight against the bloodthirsty Nazis.”

But to accomplish feats of labor, recharge, or rather nutrition, is necessary. In December, the Military Council of the Leningrad Front, city and regional party committees took emergency measures to save the population. On instructions from the city committee, several hundred people carefully examined all the places where food was stored before the war. At the breweries, they opened up the floors and collected the remaining malt (in total, they managed to accumulate 110 tons of malt). At the mills, flour dust was scraped off the walls and ceilings, and every bag that once contained flour or sugar was shaken out. Food remains were found in warehouses, vegetable stores and railway cars. In total, about 18 thousand tons of such remains were collected, which, of course, was a considerable help in those difficult days.

The production of vitamin C was established from pine needles, which effectively protects against scurvy. And scientists from the Forestry Academy, under the leadership of Professor V.I. Sharkov, quickly developed a technology for the industrial production of protein yeast from cellulose. The 1st confectionery factory began daily production of up to 20 thousand dishes from such yeast.

On December 27, the Leningrad city committee adopted a resolution on the organization of hospitals. City and regional hospitals operated in all large enterprises and provided bed rest for the most weakened workers. Relatively rational nutrition and a warm room helped tens of thousands of people survive.

Around the same time, so-called household detachments began to appear in Leningrad, which included young Komsomol members, most of them girls. The pioneers of such extremely important activities were the youth of the Primorsky region, whose example was followed by others. In the memo that was given to the members of the detachments, one could read: “You... are entrusted with taking care of the daily household needs of those who most seriously endure the hardships associated with the enemy blockade. Taking care of children, women and the elderly is your civic duty...” Suffering from hunger themselves, the soldiers of the domestic front brought water from the Neva, firewood or food to the weak Leningraders, lit the stoves, cleaned apartments, washed clothes, etc. Many lives were saved as a result of their noble work.

When mentioning the incredible difficulties faced by the residents of the city on the Neva, it is impossible not to say that people gave themselves not only to the machines in the workshops. Scientific papers were read out in bomb shelters and dissertations were defended. The State Public Library was never closed for a single day. M. E. Saltykova-Shchedrin. “Now I know: only work saved my life,” once said a professor who was an acquaintance of Tatyana Tess, the author of an essay about besieged Leningrad entitled “My Dear City.” He told how “almost every evening he went from home to the scientific library to get books.”

Every day this professor's steps became slower and slower. He constantly struggled with weakness and terrible weather conditions, and on the way he was often taken by surprise by air raids. There were even moments when he thought that he would not reach the library doors, but each time he climbed the familiar steps and entered his world. He saw librarians whom he had known for “a good dozen years.” He also knew that they, too, were enduring all the difficulties of the blockade with the last of their strength, and that it was not easy for them to get to their library. But they, having gathered their courage, got up day after day and went to their favorite work, which, just like that professor, kept them alive.

It is believed that not a single school worked in the besieged city during the first winter, but this is not so: one of the Leningrad schools worked for the entire academic year of 1941-42. Its director was Serafima Ivanovna Kulikevich, who devoted thirty years to this school before the war.

Every school day, teachers invariably came to work. In the teachers’ room there was a samovar with boiled water and a sofa on which one could take a breather after a hard journey, because in the absence of public transport, hungry people had to overcome serious distances (one of the teachers walked thirty-two (!) tram stops from home to school). I didn’t even have the strength to carry the briefcase in my hands: it hung on a rope tied to my neck. When the bell rang, the teachers went to classes where the same exhausted and exhausted children sat, in whose homes irreparable troubles invariably happened - the death of a father or mother. “But the children got up in the morning and went to school. What kept them alive was not the meager bread ration they received. The power of the soul kept them alive.”

There were only four senior classes in that school, in one of which there was only one girl left - ninth-grader Veta Bandorina. But the teachers still came to her and prepared her for a peaceful life.

However, it is impossible to imagine the history of the Leningrad siege epic without the famous “Road of Life” - a highway laid on the ice of Lake Ladoga.

Back in October, work began to study the lake. In November, exploration of Ladoga began in full force. Reconnaissance planes took aerial photographs of the area, and plans for road construction were actively being developed. As soon as the water exchanged its liquid state of aggregation for a solid one, this area was examined almost daily by special reconnaissance groups together with Ladoga fishermen. They examined the southern part of the Shlisselburg Bay, studying the ice regime of the lake, the thickness of the ice near the shores, the nature and places of descent to the lake, and much more.

In the early morning of November 17, 1941, a small detachment of fighters descended from the low bank of Ladoga near the village of Kokkorevo onto the still fragile ice, led by military technician 2nd rank L. N. Sokolov, company commander of the 88th separate bridge-building battalion. The pioneers were given the task of reconnaissance and plotting the route of the ice route. Together with the detachment, two guides from local old-timers walked along Ladoga. The brave detachment, tied with ropes, successfully passed the Zelentsy islands, reached the village of Kobona, and returned back the same way.

On November 19, 1941, the Military Council of the Leningrad Front signed an order on the organization of transportation on Lake Ladoga, on the construction of an ice road, its protection and defense. Five days later, the plan for the entire route was approved. From Leningrad it passed to Osinovets and Kokkorevo, then descended to the ice of the lake and ran along it in the area of ​​Shlisselburg Bay to the village of Kobona (with a branch to Lavrovo) on the eastern shore of Ladoga. Further, through swampy and wooded areas, it was possible to reach two stations of the Northern Railway ─ Zaborye and Podborovye.

At first, the military road on the ice of the lake (VAD-101) and the military road from the Zaborye station to the village of Kobona (VAD-102) existed separately, but later they were combined into one. Its head was the commissioner of the Military Council of the Leningrad Front, Major General A. M. Shilov, and the military commissar was the deputy head of the political department of the front, brigade commissar I. V. Shishkin.

The ice on Ladoga is still fragile, but the first sled train is already on its way. On November 20, the first 63 tons of flour were delivered to the city.

The hungry city did not wait, so it was necessary to resort to all sorts of tricks in order to deliver the largest amount of food. For example, where the ice cover was dangerously thin, it was built up using boards and brush mats. But even such ice could sometimes fail. On many sections of the route it was only able to support a half-loaded car. And it was unprofitable to drive cars with a small load. But here, too, a solution was found, and a very unique one at that: half of the load was placed on a sled, which was attached to the cars.

All efforts were not in vain: on November 23, the first convoy of vehicles delivered 70 tons of flour to Leningrad. From that day on, the work of drivers, road maintenance workers, traffic controllers, doctors began, full of heroism and courage - work on the world famous “Road of Life”, work that could only be best described by a direct participant in those events. This was senior lieutenant Leonid Reznikov, who published in “Front Road Worker” (a newspaper about the Ladoga military highway, which began publishing in January 1942, editor ─ journalist B. Borisov) poems about what befell the driver of a lorry at that harsh time:

“We forgot to sleep, we forgot to eat ─

And they raced across the ice with their loads.

And the hand on the steering wheel was cold in a mitten,

They closed their eyes as they walked.

The shells whistled like a barrier in front of us,

But there was a path ─ to my native Leningrad.

We stood up to meet the blizzard and blizzard,

But the will knew no barriers!”

Indeed, the shells were a serious obstacle in the path of brave drivers. Wehrmacht Colonel General F. Halder, already mentioned above, wrote in his military diary in December 1941: “The movement of enemy transport on the ice of Lake Ladoga does not stop... Our aviation began raids...” This “our aviation” was opposed by Soviet 37- and 85-mm anti-aircraft guns, many anti-aircraft machine guns. From November 20, 1941 to April 1, 1942, Soviet fighters flew about 6.5 thousand times to patrol the area above the lake, conducted 143 air battles and shot down 20 aircraft with a black and white cross on the hull.

The first month of operation of the ice highway did not bring the expected results: due to difficult weather conditions, poor condition of equipment and German air raids, the transportation plan was not fulfilled. By the end of 1941, 16.5 tons of cargo were delivered to Leningrad, and the front and the city demanded 2 thousand tons daily.

In his New Year's speech, Hitler said: “We are not deliberately storming Leningrad now. Leningrad will devour itself!”3 However, the Fuhrer miscalculated. The city on the Neva not only showed signs of life ─ it tried to live as it would have been possible in peacetime. This is the message that was published in the Leningradskaya Pravda newspaper at the end of 1941:

“HAPPY NEW YEAR TO LENINGRADERS.

Today, in addition to the monthly food standards, the city's population will be given: half a liter of wine ─ workers and employees, and a quarter liter ─ dependents.

The Lensovet Executive Committee decided to hold New Year trees in schools and kindergartens from January 1 to January 10, 1942. All children will be treated to a two-course holiday meal without having their ration cards cut out.”

Such tickets as you can see here gave the right to plunge into a fairy tale to those who had to grow up ahead of time, whose happy childhood became impossible due to the war, whose best years were overshadowed by hunger, cold and bombing, the death of friends or parents. And, nevertheless, the city authorities wanted the children to feel that even in such hell there are reasons for joy, and the advent of the new year of 1942 is one of them.

But not everyone lived to see the coming 1942: in December 1941 alone, 52,880 people died from hunger and cold. The total number of victims of the blockade is 641,803 people.

Probably, something similar to a New Year's gift was the addition (for the first time during the entire blockade!) to the wretched ration that was due. On the morning of December 25, each worker received 350 grams, and “one hundred twenty-five blockade grams ─ with fire and blood in half,” as Olga Fedorovna Berggolts wrote (who, by the way, along with ordinary Leningraders endured all the hardships of the enemy siege), turned into 200 ( for the rest of the population). Without a doubt, this was also facilitated by the “Road of Life”, which since the new year has become more active than before. Already on January 16, 1942, instead of the planned 2 thousand tons, 2,506 thousand tons of cargo were delivered. From that day on, the plan began to be exceeded regularly.

January 24, 1942 ─ and a new bonus. Now 400 grams were given out for a work card, 300 grams for an employee’s card, and 250 grams for a child’s or dependent’s card. of bread. And after some time ─ February 11 ─ workers began to be given 400 grams. bread, everyone else ─ 300 gr. Notably, cellulose was no longer used as an ingredient in bread baking.

Another rescue mission is also connected with the Ladoga highway - evacuation, which began at the end of November 1941, but became widespread only in January 1942, when the ice became sufficiently strong. Those who were primarily subject to evacuation were children, the sick, the wounded, the disabled, women with young children, as well as scientists, students, workers of evacuated factories along with their families and some other categories of citizens.

But the Soviet armed forces also did not sleep. From January 7 to April 30, the Lyuban offensive operation of the troops of the Volkhov Front and part of the forces of the Leningrad Front was carried out, aimed at breaking the blockade. At first, the movement of Soviet troops in the Lyuban direction had some success, but the battles were fought in wooded and swampy areas, and considerable material and technical means, as well as food, were needed for the offensive to be effective. The lack of all of the above, coupled with the active resistance of the Nazi troops, led to the fact that at the end of April the Volkhov and Leningrad fronts had to switch to defensive actions, and the operation was completed, since the task was not completed.

Already at the beginning of April 1942, due to serious warming, the Ladoga ice began to thaw, “puddles” up to 30-40 cm deep appeared in some places, but the closure of the lake highway occurred only on April 24.

From November 24, 1941 to April 21, 1942, 361,309 tons of cargo were brought to Leningrad, 560,304 thousand people were evacuated. The Ladoga highway made it possible to create a small emergency supply of food products ─ about 67 thousand tons.

Nevertheless, Ladoga did not stop serving people. During the summer-autumn navigation, about 1,100 thousand tons of various cargo were delivered to the city, and 850 thousand people were evacuated. During the entire blockade, at least one and a half million people were taken out of the city.

What about the city? “Although shells were still exploding in the streets and fascist planes were buzzing in the sky, the city, in defiance of the enemy, came to life along with the spring.” The sun's rays reached Leningrad and took away the frosts that had tormented everyone for so long. Hunger also began to gradually recede: bread rations increased, the distribution of fats, cereals, sugar, and meat began, but in very limited quantities. The consequences of the winter were disappointing: many people continued to die from dystrophy. Therefore, the fight to save the population from this disease has become strategically important. Since the spring of 1942, feeding stations have become the most widespread, to which dystrophies of the first and second degrees were assigned for two to three weeks (in case of the third degree, the person was hospitalized). In them, the patient received meals with one and a half to two times more calories than the standard ration. These canteens helped about 260 thousand people (mostly workers at industrial enterprises) recover.

There were also general canteens, where (according to statistics for April 1942) at least a million people, that is, most of the city, ate. There they handed over their food cards and in return received three meals a day and soy milk and kefir in addition, and starting in the summer, vegetables and potatoes.

With the onset of spring, many went outside the city and began to dig up the ground for vegetable gardens. The Leningrad party organization supported this initiative and encouraged every family to have their own vegetable garden. An agriculture department was even created in the city committee, and advice on growing this or that vegetable was constantly heard on the radio. Seedlings were grown in specially adapted city greenhouses. Some of the factories have started producing shovels, watering cans, rakes and other garden tools. The Field of Mars, Summer Garden, St. Isaac's Square, parks, public gardens, etc. were dotted with individual plots. Any flower bed, any piece of land that was at least somewhat suitable for such farming was plowed and sown. Over 9 thousand hectares of land were occupied by potatoes, carrots, beets, radishes, onions, cabbage, etc. Collecting edible wild plants was also practiced. The vegetable garden idea was another good opportunity to improve the food supply for the troops and the city population.

On top of everything else, Leningrad became heavily polluted during the autumn-winter period. Not only in the morgues, but even just on the streets there were unburied corpses, which, with the arrival of warm days, would begin to decompose and would become the cause of a large-scale epidemic, which the city authorities could not allow.

On March 25, 1942, the executive committee of the Leningrad City Council, in accordance with the resolution of the State Defense Committee on the cleanup of Leningrad, decided to mobilize the entire working population to work on cleaning yards, squares and embankments from ice, snow and all kinds of sewage. Struggling to lift work tools, exhausted residents fought on their front line ─ the line between purity and pollution. By mid-spring, at least 12 thousand yards, more than 3 million square meters, had been put in order. km of streets and embankments were now sparkling clean, about a million tons of garbage had been removed.

April 15 was truly significant for every Leningrader. For almost five difficult autumn and winter months, everyone who worked covered the distance from home to their place of duty on foot. When there is emptiness in your stomach, your legs go numb in the cold and don’t obey, and shells are whistling overhead, then even some 3-4 kilometers seem like hard labor. And finally, the day came when everyone could get on a tram and get to the opposite end of the city without any effort. By the end of April, trams were already running on five routes.

A little later, such a vital public service as water supply was restored. In the winter of 1941-42. only about 80-85 houses had running water. Those who were not among the lucky ones who inhabited such houses were forced to take water from the Neva throughout the cold winter. By May 1942, bathroom and kitchen taps were again noisy with flowing H2O. Water supply again ceased to be considered a luxury, although the joy of many Leningraders knew no bounds: “It’s difficult to explain what the siege survivor experienced, standing at an open tap, admiring the stream of water... Respectable people, like children, splashed and splashed over the sinks.” The sewer network was also restored. Baths, hairdressers, and household repair shops opened.

As on the New Year, on May Day 1942, Leningraders were given the following additional products: children ─ two tablets of cocoa with milk and 150 grams. cranberries, adults ─ 50 gr. tobacco, 1.5 liters of beer or wine, 25 gr. tea, 100 gr. cheese, 150 gr. dried fruits, 500 gr. salted fish.

Having strengthened physically and received moral recharge, the remaining residents of the city returned to the workshops for their machines, but there was still not enough fuel, so about 20 thousand Leningraders (almost all women, teenagers and pensioners) went to collect firewood and peat. Through their efforts, by the end of 1942, plants, factories and power plants received 750 thousand cubic meters. meters of wood and 500 thousand tons of peat.

Peat and firewood mined by Leningraders, added to coal and oil, brought from outside the blockade ring (in particular, through the Ladoga pipeline built in record time ─ in less than a month and a half), breathed life into the industry of the city on the Neva. In April 1942, 50 (in May ─ 57) enterprises produced military products: in April-May, 99 guns, 790 machine guns, 214 thousand shells, and more than 200 thousand mines were sent to the front.

The civilian industry tried to keep up with the military industry by resuming the production of consumer goods.

Passers-by on the city streets have thrown off their cotton pants and sweatshirts and dressed up in coats and suits, dresses and colored headscarves, stockings and shoes, and Leningrad women are already “powdering their noses and painting their lips.”

Extremely important events took place in 1942 at the front. From August 19 to October 30, the Sinyavskaya offensive operation of troops took place

Leningrad and Volkhov fronts with the support of the Baltic Fleet and the Ladoga military flotilla. This was the fourth attempt to break the blockade, like the previous ones, which did not achieve the goal, but played a definitely positive role in the defense of Leningrad: another German attempt on the integrity of the city was thwarted.

The fact is that after the heroic 250-day defense of Sevastopol, Soviet troops had to leave the city, and then the entire Crimea. So it became easier for the fascists in the south, and it was possible to focus all the attention of the German command on the problems in the north. On July 23, 1942, Hitler signed Directive No. 45, in which, in common parlance, he “gave the go-ahead” for the operation to storm Leningrad in early September 1942. At first it was called “Feuerzauber” (translated from German as “Magic Fire”), then ─ “Nordlicht” (“Northern Lights”). But the enemy not only failed to make a significant breakthrough to the city: during the fighting, the Wehrmacht lost 60 thousand people killed, more than 600 guns and mortars, 200 tanks and the same number of aircraft. The preconditions were created for the successful breaking of the blockade in January 1943.

The winter of 1942-43 was not as gloomy and lifeless for the city as the previous one. There were no longer mountains of garbage and snow on the streets and avenues. Trams became commonplace again. Schools, cinemas and theaters opened. Water supply and sewerage systems were available almost everywhere. The windows of the apartments were now glazed, and not ugly boarded up with improvised materials. There was a small supply of energy and food supplies. Many continued to engage in socially useful work (in addition to their main job). It is noteworthy that on December 22, 1942, the presentation of the medal “For the Defense of Leningrad” to all those who distinguished themselves began.

There was some improvement in the food situation in the city. In addition, the winter of 1942-43 turned out to be milder than the previous one, so the Ladoga highway was in operation for only 101 days during the winter of 1942-43: from December 19, 1942 to March 30, 1943. But the drivers did not allow themselves to relax: the total cargo turnover amounted to more than 200 thousand tons of cargo.



About potbelly stoves and other little things

Again, a short introduction. I can’t help but remember Oleg Matison’s review “how you kept warm in the apartments outside..., like water and so on... - this is not nonsense.”
I also thank the author under the nickname Century of Art. All these reviewers simply inspired memories.
The word "potbelly stove" is known to this day. And even the song “A fire curls in a cramped stove” was clearly written about her.
During the Siege, this metal stove was a luxury item. The round stove with a tall chimney, known today at construction sites, was rarely seen. Basically these were boxes on legs with an “L”-shaped pipe.
Firstly, getting it was a problem. There was no metal, there was no one to weld this metal box.
We lived without a stove for a long time. We heated boiling water from our neighbors, who allowed us to heat the water. This was also a great feat, since no one supplied fuel.
The blockade gave me habits that I still keep to this day.
The first is that hot tea and any hot water is not a drink, it is food. So I fill myself up by drinking hot water. This suppresses the desire to eat more.
The second rule is that tea and hot water cannot be drunk immediately. First you need to lightly squeeze the glass in your hands and warm your hands. Then in those years we sniffed boiling water to warm our noses, and then after drinking tea we had to wrap ourselves up tightly so as not to lose the acquired warmth. At that time, children were not accustomed to the fact that something would be served for tea.
On the contrary, if you drink boiling water, lunch is over.
The potbelly stove was brought to us by our one-legged house manager, Nikolai Ivanovich, our guardian angel. Someone died and left this stove. As always, he was unhappy and reprimanded his mother. “What are you doing! Like an INHUMAN!. The child is small."
The mother was silent. She silently looked at this unprecedented gift. Luckily our room had a fireplace. It was left over from the owners who lived in the entire apartment before the revolution. Only my mother and I and some woman were left in our apartment. We rarely saw her. She came once a week and slept.
The house manager put the pipe into the fireplace and, using matches made of cardboard, but with a normal head, lit some piece of paper and brought it to the “potbelly stove”. The fire reached into the oven.
The house manager remarked: “The traction is good!”
Mom looked in confusion, first at the house manager, then at me. I stood tightly hugging her warm legs. “What are we going to heat with?”
“Well, what is your first day in the world? Walk around the apartment, maybe someone still has books!”
Mother was scared. “I won’t burn books!”
“What a fool! What's good about them? Tolstoy, Pushkin, and there’s nothing else in them. Think about it! They’ll write new ones.”
He walked around the apartment, went into the end room and came with two floorboards. On you for the first time! Don't burn in vain! Only when you are going to freeze or make boiling water. That's all. Take it from that room. No one will live there anymore, but God willing, after the Victory, the new residents will make new floorboards. Make sure no one else knows about this fuel." He left, and we prolonged our happiness, and only the next day we flooded the potbelly stove. And they sat next to her, huddled close to each other. On two benches. One of them still kept the memory of Vaska Finyakin. He never returned from Nevsky Piglet.
It was happiness. You could warm up, put your hands on, without gloves, unbutton your padded jacket a little and warm up two metal mugs of tea.
But like any happiness, it was short-lived. The heat quickly disappeared and we waited again for the next time. At night we slept again covered with everything warm that was in the house. Although there was no time to sleep due to air raid alarms. I had to run to the roof. I often had a dream that someone would come and steal these floorboards, and one day I tore off four floorboards and hid them. But still, my mother noticed, and we heated them in due time.

Water
Oddly enough, in the first days of winter there was water. I remember how they insulated the pipes in the basements, but in the end it didn’t help. The pipes were bursting due to frost. The water was turned off every now and then, and then turned off for good.
Water was extracted from the Fontanka River. At that time she was still considered pure. But then there was no other one. Oddly enough, I don’t remember anyone getting sick, especially not having a cold. I think that whoever was sick eventually died, and only the strong remained. I can’t say anything about myself. I only have one photograph left. There I am a skeleton on thin legs. But whether it was genes or my mother’s decoctions (I already wrote about the spruce branches that her friends brought from digging trenches), I didn’t get a cold.
The supply of water soon became my responsibility. I had a sled just big enough for two buckets. The buckets were tied to the sled, and I went to the Fontanka. There, at the ice hole, there was a line of women like me or very old women. They were telling the news. The story about the “Rat Watering Place” was heard especially often. Rats went to water at night, and sometimes even in the morning. And as the old women said, if a person came along the way, they instantly ate him up, down to the skeleton... I didn’t see this. Now I have little faith in it. But then it scared me and for good reason. There was an alley behind our house, there was a vacant lot where there was a storage area for corpses. In our area they found corpses and if they could not identify them, they took them to this wasteland - a storage area. Then they were taken out by special teams. People didn’t even have the strength to raise those who had fallen. Then a terrible saying was born. “You don’t need to help, you’ll lie down next to you.” But people helped. And even points were organized where the fallen were taken, and there they were raised to their feet, by feeding and warming them if possible. I knew some people saved by this service.
And there were a lot of rats in the storage areas, so I was afraid to go there.
There was another legend. This legend concerned cannibalism. I was told more than once in this line for water that children were being kidnapped. I was afraid of all the men who rarely came along the way. But I don’t know that any of my few friends were kidnapped.
As for washing, it was harsh. The baths opened after the blockade was broken. First, a bathhouse opened near the Nekrasovsky market. But we were far away, and then near us
Dostoevsky street. We went to the bathhouse with our basins (gangs). I was no longer allowed into the women's department. There were long queues at the bathhouse. I went to the bathhouse with my uncle from our yard. He collected all the boys. And we stood in line, then undressed in a large common locker room. There they strictly made sure that the boys had their hair cut, otherwise they would get lice. I especially remember the shower. There was a queue there too. My mother gave me a piece of soap wrapped in a rag.
There was enough water and we happily filled the basins from two cold and hot taps. Our escort's special passion was ears. He personally examined and demanded that the ears “glow.” We came out clean and refreshed and so on until the next week. But this was already the spring of 1943.
That's all I remember for now.
Since I have already started writing about rumors, this means that my memory is running out of information.
Congratulations to everyone on Victory Day.

Reviews

Good evening, Igor!
This is really interesting. With a potbelly stove ("correct", cast iron) and
I have some memories: when I was four years old, I fell on my shoulder
imprinted. Over the years, the burn scar almost completely “overgrew”, but at first
was quite noticeable. By the way, in the 70s, men made from sheet steel
"boxes on legs" with a "samovar" pipe without any welding - that's all
was done according to the principle of roofing work: cutting, cutting out blanks
using a chisel and “bending the parts together”...
Thank you and all the best to you! Sincerely, A.T.

During the years of the siege, Leningrad was not just a besieged city, whose residents tried to survive despite hunger, cold, bombing and suffering. It has turned into a whole separate world with strong and courageous people, with its own orders and, one might say, with its own language. Over the course of 900 terrible days and nights, many words appeared in the vocabulary of Leningraders used to refer to objects of life under the siege. the site remembered the definitions of the siege dictionary, forgotten after the liberation of Leningrad.

Berklen

Due to the lack of tobacco in the city, Leningraders made it themselves from improvised materials. Berklen is a smoking mixture of fallen birch and maple leaves. They were dried, ground and stuffed with the resulting powder into cigarettes and cigarettes.

Picked out

People who were taken out of besieged Leningrad to other cities were called picked out. This name stuck due to its consonance with the word “evacuated”.

Grammics

Leningraders affectionately called their meager rations - 125 g of bread per day per person - by grams. More than half of the siege bread consisted of sawdust, cake, cellulose and wallpaper dust. For most residents of besieged Leningrad, this bread was the only food, and they ate it without losing a single crumb.

The blockade survivors lovingly called grams 125 g of bread - their daily ration. Photo: AiF/ Yana Khvatova

Dystrophy Shrotovna Shchei-Bezvyrezovskaya

Even under incessant shelling and conditions of terrible famine, Leningraders did not lose their sense of humor, which helped them survive. So dystrophy - exhaustion, which suffered from every second resident of the city - was humanized and a full name was invented for it: Dystrophia Shrotovna Shchei-Bezvyrezovskaya. At that time, meal, crushed and defatted plant seeds used to feed animals, were considered a real delicacy, and one could only dream of a plate of cabbage soup with beef tenderloin.

Duranda

In the first year of the blockade, Leningrad stores still sold cake - compressed bars of waste left over from flour production. Such pieces of cake were called duranda. It was steamed in a saucepan until it had the consistency of porridge, or it was baked, adding the last remaining sugar to duranda cakes: the result was a kind of candy. In the most terrible and hungry first winter of the blockade, Duranda saved the lives of hundreds of thousands of Leningraders.

Death corridor

In January 1943, residents of besieged Leningrad in just 17 days laid 33 km of railway on the left bank of the Neva, connecting the besieged city with the country. The siege survivors were building a bridge across the Neva while the Nazis were firing at them from the Sinyavinsky Heights. Due to the increased danger of the work, the Leningraders themselves called the road being built the Corridor of Death. As a result, 75% of all cargo was delivered to Leningrad via this railway, and only 25% via the Road of Life through Ladoga. One train on the railway replaced one and a half thousand lorries. However, by that time the Road of Life had already been glorified, so only Leningraders knew about the Corridor of Death with its terrible name.

The construction site of the railway in Leningrad was called the Corridor of Death. Photo: AiF/ Yana Khvatova

Bloody Crossroads

Leningraders called the intersection of Nevsky Prospekt and Sadovaya Street bloody. During the blockade there was a tram stop here, so this place was very often subject to enemy shelling. In August 1943, at the Bloody Crossroads, 43 people were killed simultaneously as a result of fascist bombing.

Hooks

During the blockade, malnourished dystrophic children being treated in a hospital were called hooks. Due to severe weight loss, small children became so thin that they looked like skin-covered skeletons, and their spines protruded forward, which led to such a comparison.

Swaddlers

Leningraders called pelenashka corpses wrapped in sheets, transported by residents of besieged Leningrad on sleds to the burial site. These sheets and rags replaced coffins for the dead.

People buried the “baby diapers” on their own, without coffins. Photo: AiF/ Yana Khvatova

Povalikha

At first, during the blockade, Leningraders cooked bran porridge. This food was completely tasteless and had no calories. The porridge was called “povalikha” - it was believed that after eating it a person immediately fell asleep.

Sweet land

In the first days of the siege of Leningrad, the Germans dropped a shell on the Badayevsky food warehouses, where 3 thousand tons of flour and 2.5 thousand tons of sugar were stored. As a result of the bombing, the warehouses were completely burned down with all supplies. Exhausted Leningraders ate soil soaked in melted sugar and sold the “sweet land” for big money.

Crystal

The concept of “crystal” appeared in the first harsh winter of the siege and had nothing to do with the noble appearance of glass or tableware. This word was used to describe the frozen and numb corpses that lay on the streets of besieged Leningrad.

Corpses frozen in the streets were called crystal. Photo by D. Trachtenberg. Photo: Archive photo

Devil's Bridge

The Liteyny Bridge has always enjoyed a bad reputation in the city on the Neva: dozens died during its construction, and then it became a place of attraction for suicides from all over the city. When the Nazis began to continuously fire at the Liteiny Bridge because of its proximity to the Road of Life, the residents of besieged Leningrad finally believed that the bridge was cursed and began to call it the Devil’s Bridge.

Khryapa

During the years of the blockade, Leningraders built a kind of vegetable garden in front of St. Isaac's Cathedral: there they grew cabbage. True, full-fledged heads of cabbage did not grow in the area - only individual green leaves came out, which were called khryapa. In the first winter of the siege, khryapa was salted and fermented, and in the second, it was eaten with vegetable oil.

On the square in front of St. Isaac's Cathedral they grew cabbage - khryapa. Photo: AiF/ Yana Khvatova

Death Valley

Leningraders called Lenin Square and Finlyandsky Station the Valley of Death. It was from here that the famous Road of Life began, along which food and everything necessary for the life support of the city was delivered to besieged Leningrad. The Germans knew about this, and they bombed the Finland Station almost around the clock.

10 facts about besieged Leningrad.

The blockade lasted 872 days

On September 8, 1941, Leningrad was besieged. It was broken through on January 18, 1943. By the beginning of the blockade, Leningrad did not have sufficient supplies of food and fuel. The only way of communication with the city was Lake Ladoga. It was through Ladoga that the Road of Life ran, the highway along which food supplies were delivered to besieged Leningrad. It was difficult to transport the amount of food needed for the entire population of the city across the lake. During the first winter of the siege, hunger began in Gol, and problems with heating and transport appeared. In the winter of 1941, hundreds of thousands of Leningraders died. On January 27, 1944, 872 days after the start of the siege, Leningrad was completely liberated from the Nazis.

630 thousand Leningraders died

During the blockade, over 630 thousand Leningraders died from hunger and deprivation. This figure was announced at the Nuremberg trials. According to other statistics, the figure could reach 1.5 million people. Only 3% of deaths occurred due to fascist shelling and bombing, the remaining 97% died from starvation. Dead bodies lying on the streets of the city were perceived by passers-by as an everyday occurrence. Most of those who died during the siege are buried at the Piskarevskoye Memorial Cemetery.

During the years of the siege in Leningrad, hundreds of thousands of people died. Photo from 1942. Archive photo

Minimum ration - 125 grams of bread

The main problem of besieged Leningrad was hunger. Employees, dependents and children received only 125 grams of bread per day between November 20 and December 25. Workers were entitled to 250 grams of bread, and personnel of fire brigades, paramilitary guards and vocational schools - 300 grams. During the blockade, bread was prepared from a mixture of rye and oat flour, cake and unfiltered malt. The bread turned out to be almost black in color and bitter in taste.

The children of besieged Leningrad were dying of hunger. Photo from 1942. Archive photo

1.5 million evacuees

During three waves of the evacuation of Leningrad, a total of 1.5 million people were removed from the city - almost half of the city's total population. The evacuation began a week after the start of the war. Explanatory work was carried out among the population: many did not want to leave their homes. By October 1942, the evacuation was completed. In the first wave, about 400 thousand children were taken to the Leningrad region. 175 thousand were soon returned back to Leningrad. Starting from the second wave, evacuation was carried out along the Road of Life across Lake Ladoga.

Almost half of the population was evacuated from Leningrad. Photo from 1941. Archive photo

1500 loudspeakers

To alert Leningraders about enemy attacks on the city streets, 1,500 loudspeakers were installed. In addition, messages were broadcast through the city radio network. The alarm signal was the sound of a metronome: its fast rhythm meant the beginning of an air attack, and its slow rhythm meant a release. Radio broadcasting in besieged Leningrad was around the clock. The city had an ordinance prohibiting turning off radios in homes. Radio announcers talked about the situation in the city. When the radio broadcasts stopped, the sound of the metronome continued to be broadcast on the air. Its knock was called the living heartbeat of Leningrad.

More than 1.5 thousand loudspeakers appeared on the streets of the city. Photo from 1941. Archive photo

- 32.1 °C

The first winter in besieged Leningrad was harsh. The thermometer dropped to -32.1 °C. The average temperature of the month was 18.7 °C. The city did not even record the usual winter thaws. In April 1942, the snow cover in the city reached 52 cm. Negative air temperatures remained in Leningrad for more than six months, lasting until May inclusive. Heating was not supplied to the houses, sewerage and water supply were turned off. Work in factories and factories stopped. The main source of heat in houses was the potbelly stove. Everything that burned was burned in it, including books and furniture.

The winter in besieged Leningrad was very harsh. Archive photo

6 months siege

Even after the blockade was lifted, German and Finnish troops besieged Leningrad for six months. The Vyborg and Svirsko-Petrozavodsk offensive operations of Soviet troops with the support of the Baltic Fleet made it possible to liberate Vyborg and Petrozavodsk, finally pushing the enemy back from Leningrad. As a result of the operations, Soviet troops advanced 110-250 km in a western and southwestern direction, and the Leningrad region was liberated from enemy occupation.

The siege continued for another six months after the blockade was broken, but German troops did not penetrate into the city center. Photo: www.russianlook.com

150 thousand shells

During the siege, Leningrad was constantly subjected to artillery shelling, which was especially numerous in September and October 1941. Aviation carried out several raids a day - at the beginning and at the end of the working day. In total, during the siege, 150 thousand shells were fired at Leningrad and more than 107 thousand incendiary and high-explosive bombs were dropped. The shells destroyed 3 thousand buildings and damaged more than 7 thousand. About a thousand enterprises were put out of action. To protect against artillery shelling, Leningraders erected defensive structures. Residents of the city built more than 4 thousand pillboxes and bunkers, equipped 22 thousand firing points in buildings, and erected 35 kilometers of barricades and anti-tank obstacles on the streets.

The trains transporting people were constantly attacked by German aircraft. Photo from 1942. Archive photo

4 cars of cats

Domestic animals were brought to Leningrad from Yaroslavl in January 1943 to fight hordes of rodents that threatened to destroy food supplies. Four carriages of smoky cats arrived in the newly liberated city - it was smoky cats that were considered the best rat catchers. A long line immediately formed for the cats that were brought. The city was saved: the rats disappeared. Already in modern St. Petersburg, as a sign of gratitude to animal deliverers, monuments to the cat Elisha and the cat Vasilisa appeared on the eaves of houses on Malaya Sadovaya Street.

On Malaya Sadovaya there are monuments to cats who saved the city from rats. Photo: AiF / Yana Khvatova

300 declassified documents

The Archival Committee of St. Petersburg is preparing an electronic project “Leningrad under siege.” It involves posting on the “Archives of St. Petersburg” portal a virtual exhibition of archival documents on the history of Leningrad during the years of the siege. On January 31, 2014, 300 high-quality scanned historical papers about the blockade will be published. The documents will be combined into ten sections, showing different aspects of life in besieged Leningrad. Each section will be accompanied by comments from experts.

Samples of food cards. 1942 TsGAIPD St. Petersburg. F. 4000. Op. 20. D. 53. Original Photo: TsGAIPD St. Petersburg

Vegetarians of the forty-second

"...1. Cut the peeled acorns into 4-5 parts and add water. Soak for two days, changing the water 3 times a day. Then pour the acorns with double the volume of clean water and put on fire. At the first sign After boiling, drain the water, pass the acorns through a meat grinder. Spread the resulting mass in a thin layer to dry in air, and then in the oven. Grind the dried mass in a coffee mill. When setting the mill to coarse grinding, you get cereal for porridge, and at a finer setting, flour for flatbreads.

2. Boil the burdock roots and cut into small pieces. Serve topped with some sauce.

3. Soak Icelandic lichen in a solution of baking soda for 24 hours, drain the solution, and pour clean water over the lichen for 24 hours. Drain the water, chop the lichen and boil for 1.5-2 hours until a gelatinous mass is obtained. Salt, add bay leaf, pepper, onion. Cool, add vinegar, pour into plates. The resulting jelly has a mushroom smell."

What is this? Vegetarian cooking tips? Partly yes. These and other similar dishes were eaten by people who had to become vegetarians due to difficult life circumstances. The recipes are taken from a unique book, the authors of which are employees of the Botanical Institute of the USSR Academy of Sciences named after Academician V.L. Komarova. It was written in besieged Leningrad.

Gollerbakh M.M., Koryakina V.F., Nikitin A.A., Pankova I.A., Rozhevits R.Yu., Smetannikova A.I., Troitskaya O.V., Fedchenko B.A., Yurashevsky N. .TO. The main wild food plants of the Leningrad region. L., 1942.

The main wild food plants of the Leningrad region

The main wild food plants of the Leningrad region

Leningrad newspaper, magazine and book publishing house, 1942

Scanning and processing: Olga and Nikita Andreev (St. Petersburg), Victor Evlyukhin (Moscow)

Prepared materials This email address is being protected from spambots. You must have JavaScript enabled to view it.(Moscow), leader of the "Books" section on the Skitalets server

PREFACE

Wild flora is a rich source of numerous beneficial plants. Among them, food plants occupy a special place. From early spring to late autumn, in meadows and forests, along the shores of lakes and fields, in parks, gardens and around human habitation - everywhere in the grass carpet you can find many useful, highly nutritious and vitamin-rich plants. The importance of food wild plants is especially great in early spring and early summer, when fresh vegetables are not yet ripe, and the content of vitamins in their reserves from last year is sharply reduced.

By spring, the reserves of vitamins in the human body are also depleted. In spring, the human body, due to a lack of vitamins, becomes tired. This deficiency of vitamins partly explains the well-known observation that many diseases, and especially tuberculosis, are greatly aggravated in the spring. Vitamins are of exceptional importance in metabolism. Proper metabolism in the human body is a necessary condition for health and performance.

Finally, vitamins are of great importance in the body’s fight against infectious diseases. With a sufficient amount of vitamins, the body can more easily cope with tuberculosis, typhoid, and other diseases.

Green parts of wild food plants are a complete source of various vitamins that are so necessary to maintain human strength and health. Therefore, with the appearance of the first greenery, it is necessary to use wild plants rich in vitamins.

Many plants of wild flora have long been used as food both in the USSR and abroad (for example, nettle, sorrel, lungwort, quinoa, etc.), being included in the usual assortment of vegetable plants along with cultivated vegetables. Many of them have won such an important place in the diet of the population that they have even been introduced into culture (for example, arrowhead - in Japan and China, lungwort - in England, burdock - in Japan, dandelion - in France, etc.).

But many useful food plants are unknown to the general population. Therefore, scientists at the Botanical Institute named after Academician V.L. Komarov of the USSR Academy of Sciences took the trouble to compile a real brochure about the main wild food plants of the Leningrad region.

This brochure describes only the most common and proven food plants found in the Leningrad region. But due to the fact that the plants described are widespread throughout the central and northern zone of the European part of the USSR, the significance of this brochure is not limited to the Leningrad region.

The following researchers from the Botanical Institute took part in the preparation of this brochure: prof. B. A. Fedchenko, prof. R. Yu. Rozhevits, prof. O. V. Troitskaya, Candidates of Biological Sciences M. M. Gollerbakh, A. A. Nikitin A. I. Smetannikova, V. F. Koryakina, junior researcher I. A. Pankova. All data on the chemical composition of the plant given in the brochure were written by Candidate of Chemical Sciences N.K. Yurashevsky. Candidate of Biological Sciences I. A. Linchevsky took part in the organizational and technical work of the literary editorial office. The drawings were made by artists V.K. Markova, N.R. Pashkovskaya, M. Gabe.

At the end of the brochure there is a brief bibliographic index of the main literature on wild food plants, checked by Candidate of Biological Sciences I. A. Ol and intended for those readers who would like to become more familiar with the nutritional qualities of a particular plant.

Data on the beneficial properties and collection of edible mushrooms (cap mushrooms and tinder fungi) are not included in this brochure, but will be included in a special issue compiled by prof. L. A. Lebedeva and prof. A. S. Bondartsev.

When collecting wild food plants, you should especially beware of poisonous plants that are widespread in the Leningrad region, belonging to the umbrella family - poisonous plants (Cicuta Virosa L.) and spotted hemlock (Conium maculatum L.).

Many edible plants are not described here, but with further research they may reveal exceptional nutritional qualities. The thoughts of researchers - botanists, technologists, doctors, culinary specialists - should work towards further study of many other vitamin-rich and edible plants with a view to their widespread use in the diet of the population.

We are deeply confident that further research work will reveal the beneficial properties of many common and widespread plants and will bring them to the benefit of wide sections of the population of Leningrad and the Leningrad region.

Deputy Director of the Botanical Institute named after Academician V. L. Komarov
Academy of Sciences of the USSR,
Candidate of Biological Sciences
B. TIKHOMIROV.

I. IMPORTANCE OF WILD PLANTS IN THE DIET

(Compiled by O. V. Troitskaya)

The composition, quantity and quality of food largely determines human health - his performance, creativity and life expectancy. Proper nutrition is the basis for high productivity. As a result of poor nutrition, a number of diseases associated with metabolic disorders in the body develop.

The amount of vegetables and fruits consumed by a person is one of the indisputable indicators of a balanced diet. Plants contain all the nutrients necessary for humans: proteins, fats, carbohydrates, mineral salts, vitamins, etc.

Plant foods, compared to animal foods, contain less protein and fat, but usually more carbohydrates, mineral salts and vitamins. But among plants there are those in which the amount of protein substances is equal to that in products of animal origin, such as spinach; There are a lot of proteins in nettles, quinoa, as well as in plants belonging to the legume family (like soybeans, peas, beans, etc.). Plant proteins are digested somewhat worse than animal proteins, mainly due to the presence of fiber, but young shoots of plants, which have less of it, are digested much better and can be a good source of protein food.

Plants contain phosphorus, necessary for bone and nerve tissue, as well as iron, in a form easily digestible by humans. Mineral salts are represented mainly by basic salts, which are beneficial for the alkaline balance of the blood.

If a person’s food contains about 50 percent of greens and vegetables, the necessary, correct metabolism is established and the food fully fulfills its role as a restorer of the body’s strength.

Plant products are characterized by the presence of fiber, which is generally poorly absorbed, but in the diet it also has a positive meaning, on the one hand, regulating the activity of the intestines, on the other, representing ballast substances, a kind of “filler” of the stomach, giving a quick feeling of fullness.

Plants also contain organic acids that add variety to the diet.

But plant foods are especially important as a source of vitamins. Vitamins are substances that are biologically active in small quantities, the presence of which in food is absolutely necessary. As Funk points out, vitamins “act as economizers in the body, allowing better utilization of nutrients, especially proteins.” Therefore, “with an abundant supply of vitamins, it is possible to reduce food rations and especially proteins.” With a lack of vitamins, sometimes even with plenty of food, the so-called vitamin deficiency develops, one of the consequences of which can be diseases such as scurvy and others.

Plants contain all the essential vitamins, including vitamin C. This vitamin, which is of great importance in the metabolic process, does not accumulate in the human body and must be administered daily with food. One human dose of vitamin C or ascorbic acid required for normal metabolism is 25-50 milligrams per day. Therefore, it is necessary to daily eat plants containing this vitamin, and since it is most abundant in the green parts of plants, it is necessary to daily introduce fresh greens into the body.

As a rule, there is always a shortage of vegetables in food at the end of winter and early spring, until the first harvest from the gardens is received. This explains the frequent ailments and fatigue of people in the spring.

In the spring, it is necessary to introduce into food an additional source of nutrition, rich in precisely these substances valuable for the human body - fresh greenery from wild plants. In many countries, they have long been introduced into diets as a necessary and important spring dish. The significance of wild edible plants lies precisely in the fact that they can be consumed from very early spring in the form of fresh herbs.

Among wild plants there are those that have long been used as food by humans, such as nettle, sorrel, and quinoa. But besides those mentioned, there are many edible wild plants that are not used due to ignorance by the general population. Some of them are very rich in vitamins. Thus, rapeseed contains from 70 to 260 mg of vitamin C per 100 g of wet weight (Note: Or, according to the generally accepted abbreviation: 70-260 mg%), i.e. 3-10 person-doses (although the usual content of vitamin C in rapeseed about 60-70 mg%)); in the shepherd's purse - up to 170 mg%, i.e. about 3-8 human doses. Such plants, prepared in the form of salads, have not only nutritional, but also important medicinal value. For those suffering from vitamin deficiency, they are one of the best medicines; even 50 g of greens per day is enough to restore normal metabolism.

Eating fresh greens from wild edible plants will introduce variety into our diet and increase our ability to work.

II. GENERAL INSTRUCTIONS FOR THE COLLECTION AND USE OF WILD FOOD PLANTS

(Compiled by O. V. Troitskaya)

1. Correct plant recognition is necessary. You can eat only those plants that are truly edible and healthy. Meanwhile, there are many plants whose consumption by humans entails harmful consequences for health. Some poisonous plants cause fatal poisoning. People usually suffer from poisonous plants as a result of ignorance about them. Children are especially often poisoned by them, as they grab everything they can get their hands on. Therefore, a detailed acquaintance with the appearance of a useful plant is necessary from a book, poster, herbarium specimen, or as directed by a specialist.

2. Of the green parts of plants, young shoots have the greatest nutritional value, as they are the richest in protein substances compared to other parts of plants. Therefore, it is these parts that should be eaten and should not be collected from hard woody organs, hard stems and roots, or wilted greens. If the leaves and stems of a plant are used, they should be collected before flowering, as later they lose their nutritional value and become coarse.

3. Plants should be collected in clear weather; It is more advisable to do this in the afternoon for the following reasons:

a) in the morning the leaves and stems are covered with dew, which makes cleaning the plants difficult,

b) leaves and green parts of plants produce starch in the light, which is why in the evening the leaves are much richer in starch than in the morning (at night, starch gradually passes from the leaves to other organs of the plant).

4. Plants must be thoroughly cleaned of any debris that may fall on them and from small insects that are constantly on them. Then they must be washed from soil, dust and any dirt.

5. You cannot collect food plants in landfills or places where sewage accumulates. Taken from here, they can be the cause of infectious diseases.

6. The collection of green parts of perennial plants should be done so that only the above-ground part of the plant is cut and removed, without damaging the underground part - the root or rhizome of the plant, from which a new shoot may appear.

7. If a plant is collected by the roots, and only the above-ground part is used for food, the roots must be cut off so that other plants are not contaminated with soil during transportation and storage.

In order for wild food plants to be beneficial, you need to know how to prepare them properly. This is especially important when making salads.

The first condition for the usefulness of salads is their freshness. Since greens quickly wither and rot, salads should be prepared on the day of harvest, with the exception of those that require pre-treatment, such as dandelion salads. You can allow short-term (no more than one or two days) storage of collected plants, but on condition that the lower part of the stems is immersed in water, and the upper parts of the plant must be sprinkled with water. For salad, you need to select fresh young leaves, discarding the old ones. Greens should be washed in two to three changes of cold boiled water. Since anti-scorbutic vitamin C is unstable and easily destroyed upon contact with air, all preparation processes - chopping, grinding, crumbling green mass - should be carried out quickly and, if possible, without access to air, preferably in the salad dressing itself, i.e. in a small amount of liquid , which can be used to pour greens on top. From crushed plant parts, vitamin C passes into water. Acids protect vitamin C from destruction, so salad dressing should be slightly acidified with vinegar or some other organic acid, such as citric acid.

Salads should be prepared not in metal containers, but in glass, earthenware, porcelain or wood. Chopping and crumbling greens also cannot be done with a metal knife.

All methods of processing foods, such as cooking, drying, salting, reduce the content of vitamin C, which is why it is especially important to eat raw, fresh greens. When cooking greens, it is necessary to immerse the plants in boiling water, and not allow gradual heating. Boil for no more than 10-15 minutes. Adding soda during cooking, which preserves the color of vegetables well, is harmful, since in an alkaline environment the destruction of vitamin C is especially intense.

Vitamins are better preserved in those plants that have significant acidity, for example, sorrel. Conventional air drying of plants greatly destroys vitamins.

Salads are seasoned to taste with salt, vinegar, sometimes vegetable oil or sugar, yogurt, kefir - milk or soy.

III. BASIC INSTRUCTIONS FOR MAKING FOOD FROM WILD PLANTS

The collection of wild plants for the purpose of using them for food, both raw and processed, can be done from early spring to late autumn. Plants at a young age, when they are still quite tender, are best used raw, since the vitamins they contain are destroyed completely or partially during various processing methods, especially those associated with heating (boiling, scalding, etc.), and their value of such a food product is greatly reduced.

Eating plants raw is possible as salads, purees, dressings for soups, etc.

For salads, young leaves or shoots with leaves are collected, depending on the type and age of the plant. The collected material is sorted to remove foreign impurities (last year's leaves, leaves of other plants, soil, etc.). When collecting plants, the need for further sorting should be taken into account. The sorted plants are thoroughly washed in cold boiled water until completely clean, squeezed or placed on a sieve to remove excess water and cut (plants with very tender leaves, such as shepherd's purse when young, can be used uncut). The chopped plants are placed in a salad bowl or jar (metal containers should be avoided, as they destroy vitamins), and the dressing is made depending on the availability of seasonings. The following products can be used as salad dressings - based on 100 g of greens:

1) salt - from 1/8 to 1 teaspoon;

2) vinegar - from 1 teaspoon to 3 tablespoons;

3) vegetable oil - from 1 teaspoon to 1 tablespoon,

4) yogurt or kefir (soy is possible) - from 1 to 3 tablespoons;

5) granulated sugar - from? up to 1 1/2 teaspoons;

6) mustard - from? a teaspoon or more;

7) ground bitter pepper - to taste.

The number of products in the seasoning and their variety may vary depending on the capabilities and taste of the consumer, as well as on the taste of the salad plant. Bitter plants should not be seasoned with pepper or mustard, as this will increase the bitterness, but it is very good to add a little sugar, which will reduce the bitterness. On the contrary, plants with a sweetish taste (for example, dead nettle) benefit in taste from the addition of hot seasonings. Salads can be made from each plant separately or by mixing them. In the latter case, you need to take into account the taste, smell and density or roughness of the plants. Good mixtures are obtained by combining fragrant plants with odorless ones.

Plants used for salad are not recommended to be stored for a long time in assembled form. It is best to store salad greens for no longer than two days. For such storage, the washed plants should be placed in a glass jar, closed and placed in a cool and dark place. Prepared salads should also not be stored for long periods of time, both to avoid sliming and spoilage of their taste.

To prepare the puree, plant parts washed in boiled water are passed through a meat grinder and seasoned to taste with the same seasonings as salads.

Soups can be seasoned with fresh herbs, chopped or ground in a meat grinder. Such soups can be made hot, the usual type, and cold, like botvinya. In the first case, hot soup seasoned with a minimum amount of cereal, flour or pasta (the meat broth does not need to be seasoned with cereal), before serving it is seasoned with herbs, the amount of which will depend on the desired thickness of the soup. After this, the soup, without subjecting it to further boiling in order to preserve vitamins, is eaten.

It is better to make cold soup in oil, but you can also use meat broth. The soup is prepared in the usual way; The cereal or flour filling is kept to a minimum, as in the first case. Then the soup is cooled, seasoned with ground herbs, mustard or pepper and vinegar to taste, as well as curdled milk or kefir (from soy milk). Greens that have one or another aroma can be used raw as a topping for a variety of food dishes.

Plants, as they develop, become coarser and unsuitable for raw consumption, so they should be processed - by boiling, pickling, fermenting and pickling. Coarsened fresh plants, for the preparation of certain dishes, are subjected, depending on the degree of their coarsening, to more or less long cooking. After cooking, the plants are cut into smaller pieces or passed through a meat grinder (puree) and used for soups, cabbage soup, porridges, cutlets, etc.

When making soups and cabbage soup, chopped greens are added to the same water in which they were boiled (except for those cases when a bitter plant is used as food - then the water after boiling is poured out and the greens are added to fresh water). Boiled greens are seasoned with salt, oil or some kind of fat, and if there is meat, then raw pieces of meat and boiled like a regular soup until fully cooked. If the plants were overcooked, it is better to cook the meat separately, combine both parts together and boil once.

Porridges are prepared in the same way as puree, but after grinding, put the plants in a saucepan, add some of the water in which the boiling was done (the amount of water will depend on the desired thickness of the porridge), bring to a boil and season with salt, oil or fat and a small amount flour or cereal ground into flour.

The cutlets are prepared from a mass prepared as for puree, to which only salt is added, and fried in a very hot frying pan so that a hard crust immediately forms, which makes it possible to avoid adding flour.

Stewed greens can also be made from wild food plants. To do this, use more fleshy plants (for example, kupyr, hogweed, hogweed), each individually or in a mixture, cut into small pieces and stewed in the usual way. Food from salted or pickled greens is prepared in the same way as from fresh ones. If pickling or ripening has made the greens too spicy to taste, then they must be thoroughly rinsed in water before use.

Due to its rather pungent taste, pickled greens can be eaten directly, without processing, or as a seasoning in dishes made from fresh or dried greens.

When consuming dried herbs, they are boiled in the same way as when preparing them from fresh ones. In some cases, when coarser fleshy parts of plants (for example, thick stems, roots) were dried, it is useful to soak the dried herbs in cold water for several hours before boiling, in which then further boiling is carried out.

IV. FLORA OF THE LENINGRAD REGION AS A SOURCE OF FOOD RAW MATERIALS

(Compiled by B. A. Fedchenko)

This brochure does not include berry plants, since their use is known to everyone. It must be emphasized, however, that the collection and procurement of berries in the Leningrad region, as well as in its neighboring regions, should be expanded this year in the widest possible way and many times exceed the quantities in which some berries were collected (raspberries, strawberries, rowan, currants, etc.) in previous years.

V. DESCRIPTION OF THE MAIN FOOD WILD PLANTS OF THE LENINGRAD REGION

(Plants are arranged in the order of the system adopted in "Flora of the USSR")

1. Broadleaf cattail

(Compiled by R. Yu. Rozhevits)

Large perennial, up to 2 m high, with creeping rhizome and broadly linear leaves. The flowers are unisexual, collected in a long cylindrical spadix, in the upper whitish part of which there are staminate flowers, and in the lower, dark brown part there are pistillate flowers.

Cattail rhizomes are very rich in starch; their chemical composition is approximately as follows: 18% crude protein (Note: The measure of the amount of crude protein (aka crude or not pure protein) in a plant is the % of total nitrogen. Since there are larger or lesser in plants, the measure of the amount of crude protein (aka crude or not pure protein) in the plant is % of total nitrogen.) up to 6% pure protein, 52% carbohydrates, of which up to 46% starch, and 21.7% crude fiber.

It grows in shallow water, in swamps and marshy banks of rivers and ponds, usually in small, but sometimes in very large thickets.

Its starch-rich rhizomes and young stems should be collected as a food product; the former are used to prepare flour or used baked, and the latter are used in salads and marinades. Collecting rhizomes is quite hard work and requires some skill; It is best to use an iron shovel, a hook or a pick - a pick with several teeth.

2. Common arrowhead or arrowhead, sometimes called Water arrow or Goose leaf

(Compiled by R. Yu. Rozhevits)

The plant is 30-90 cm tall, with a thick rhizome and tubers on the roots (overwintering buds), arrow-shaped leaves and a spreading inflorescence with white flowers, the petals of which are violet-purple at the base.

Dry arrowhead tubers contain about 55% starch and over 7% soluble sugars.

It grows in shallow water, in swamps, along the banks of slow-flowing rivers, along streams and near lakes, usually forming numerous but clumpy thickets.

Very common throughout the Leningrad region, found even within the city of Leningrad itself, in ponds and along the river. Karpovka.

In the spring, as well as at the end of summer and autumn, rhizomes, as well as nodules formed on the roots, should be collected as a food product, since both contain a lot of starch.

The tubers and rhizomes of arrowhead are eaten baked or boiled, like potatoes, and have a taste reminiscent of peas; when fresh, they have the taste of raw nuts. Ground tubers provide good starch, which can be successfully added to dough.

When collecting rhizomes, it is better to use an iron shovel, since when they are pulled out with a hook or a pick, the root nodules usually break off and remain in the ground, which, of course, reduces the collection.

In Japan and China, this plant is cultivated as a vegetable, and varieties with much larger tubers have been bred.

3. Umbrella susak

(Compiled by R. Yu. Rozhevits)

Perennial, 90-150 cm tall, easily recognizable by its thick short rhizome with crowded, linear leaves and beautiful pink flowers collected in an umbellate inflorescence; however, in deep water it loses its usual appearance, takes on the character of an aquatic plant, has long, ribbon-like leaves and does not develop flowers.

Fleshy rhizomes contain significant amounts of protein and starch.

It grows in shallow places in standing and slowly flowing waters, in swamps, creeks and river banks, less often in deep water (1-2 m). It is found more or less in abundance, but does not form very large thickets.

Common throughout the Leningrad region, also found within Leningrad itself (Karpovka river).

The rhizomes should be collected as a food product; they are dried and ground into flour, from which bread and flatbreads are baked. According to the conclusion of Irkutsk chemists in 1871, “the flour from the roots of susak contains everything that is needed for human nutrition.” The rhizomes are also eaten baked in ash or fried. From 1 kg of roots, 0.25 kg of flour is obtained. Previously, among the Yakuts, flour from susak roots was an essential food product.

Collecting rhizomes is quite hard work and requires some skill; It is best to use an iron shovel, a small hook or a pick.

Before flowering, which occurs in late June - early July, it is quite difficult to find susak, since it is hardly noticeable; persons unfamiliar with the area should follow the instructions of local residents.

4. Common reed

(Compiled by R. Yu. Rozhevits)

A large plant 1-2.5 m high, with long creeping basal shoots spreading along the surface of the ground or at a slight depth (rhizomes), with hollow stems, with wide, large leaves and an apical, usually dark-colored panicle.

Chemical composition

Development phase	Crude protein	Protein	Crude fat	Soluble carbohydrates
Before flowering	9,2	8,2	1,9	2,5
During flowering	6,0	4,8	2,4	8,7
During fruiting	6,3	5,2	2,9	7,6

Thick cane rhizomes contain 3-5% sugar and over 9% starch.

It grows along the banks of standing and flowing waters, in ponds, lakes (especially overgrown ones), in swamps and generally on wet soils, such as floodplain meadows, coastal sands and swampy forests, usually forming more or less large thickets.

Young shoots and germinating buds of shoots that appear in May - early June, as well as reed rhizomes, should be collected as a food product. During flowering and fruiting, the rhizomes no longer contain sugar, and therefore collecting them at this time is not recommended.

Young shoots and buds taste sweet and can be used raw as a delicacy or eaten as a vegetable for salads and vinaigrettes; when boiled or stewed, they can be used in soups, purees, and also added to flatbreads and dough for baking. Dried thick rhizomes can be used to make bread and flatbreads, which are quite nutritious (it's good to add a little real flour). You can make a coffee surrogate from roasted rhizomes.

You can collect young buds and shoots, as well as rhizomes, either on the dry bank of a reservoir or by uprooting them from the soil from the bottom of the reservoir, which is not always easy, because the rhizomes sit firmly in the soil. It is best to use an iron rake, a hook or a cat - a small three-bladed anchor.

Since the collection of material should be carried out in early spring, at the end of May - beginning of June, when the reed is just beginning to grow or is under water, then to find it in an unfamiliar place one should be guided by the presence of old, last year's dried stems, which usually stand before the middle summer

Food material from cane can be harvested in significant quantities (up to tens of tons).

5. Floating manna

(Compiled by R. Yu. Rozhevits)

Perennial, up to 120 cm high, with a creeping rhizome and a sparse, one-sided panicle bearing large, 1.5-2 cm long, almost cylindrical, 7-11-flowered, light green spikelets. The grains are round, about 1 mm long.

Chemical composition of grains: up to 75% sugary substances (mainly starch), 9.7% proteins, 0.43% fat.

Grows in swamps, ditches, damp meadows, river banks and ponds in shallow water; It usually does not form large thickets.

As a food product, mature seeds should be collected in the second half of summer, delivering good cereal, the so-called Polish or Prussian semolina, which has a pleasant taste and is very nutritious.

Seeds are collected by knocking them off the panicle with a stick, and specimens affected by smut (Ustilago longissima) must be avoided, as they are considered poisonous.

6. Rye fire

(Compiled by R. Yu. Rozhevits)

Mono- or dioecious plant, up to 1 m high. The panicle is multi-spikelet, drooping when fruiting. The spikelets are lanceolate, with ripe fruits with imbricated lower floral scales that do not cover each other. A winter plant that infests rye.

Chemical analysis of grains is as follows: crude protein 8.8-9%, crude fat 1.4-2.8%. nitrogen-free extractives 60.9-65.8% and 4.9-9.5% fiber.

It grows in fields among crops, mainly as a malicious weed of winter rye.

Very common throughout the Leningrad region.

The seeds are used for food, which are best collected in the second half of summer when winnowing grains. The seeds are consumed in the form of porridge or jelly is prepared from them, similar to oatmeal.

7. Volosnets or Kolosnyak sandy or Sandy oats

(Compiled by R. Yu. Rozhevits)

Perennial, about 1 m tall, with long underground shoots-rhizomes, easily recognizable by the bluish, very hard cutting leaves and the apical spike-shaped inflorescence, reminiscent of an ear of wheat or rye.

Chemical composition of the aboveground part of the plant

Development phase	Crude protein	Protein	Crude fat
During heading	10,6	7,6	4,1	41,5
During flowering	10,4	7,3	4,1	43,2
During fruiting	8,7	–	–	–
Late autumn	5,7	–	–	–

It grows only on sand, mainly along the seashore, and on dunes, less often in coastal pine forests, along sandy river banks and sandy embankments of railways near the seashore, where it sometimes forms large thickets, stretching in stripes or in separate groups.

In the spring, as a food product, you should collect seeds preserved in last year's ears (sometimes there are quite a lot of them), young shoots at a very early age and rhizomes. Seeds should be collected in autumn. The seeds are quite edible; they can be used to make flour for flat cakes and even bread, since they contain starch; When making the dough, it’s good to add a little real flour for binding. Young shoots and buds can be used as a vegetable for salads and vinaigrettes, and boiled or stewed, used in soups, purees, and also added to flatbreads and dough for baking. You can make a coffee surrogate from roasted rhizomes. Dried and ground rhizomes of the volosnets are also suitable as a flour substitute.

It is very easy to collect young shoots and buds, although they are usually found in small quantities, but thicker rhizomes must be chosen. For individual use, the hair can be widely used.

8. Warty birch

(Compiled by A. A. Nikitin)

A widespread and well-known tree, found in the Leningrad region both in the wild and in cultivation - parks, street and roadside plantings.

Young, newly blossoming birch leaves contain from 150 to 250 mg% ascorbic acid.

The leaves can be eaten, as they contain a number of nutrients, as well as vitamin C. However, they become coarse very quickly and therefore can be used fresh for making salads only at a very early age, immediately after bud break. You can prepare a vitamin infusion from birch leaves, similar to coniferous infusion.

In early spring, at the beginning of sap flow, birch sap can be extracted from birch trunks by tapping, which is a very tasty and nutritious drink. It can be consumed both fresh and processed - in the form of various kvass and syrup. Syrup from lemon-yellow birch sap, brought to the thickness of honey, has a pleasant sour taste; contains about 60% sugars (mainly glucose). With 250 birch trees per 1 hectare (with an average diameter of 40 cm), it is possible to obtain up to 40 tons of birch sap.

To obtain sap, you should select a young, large birch tree in the spring (before the leaves begin to bloom), make a 1.5-2 cm cut to find out whether sap will flow out of it, and if sap flows out, make a hole across it, stick it tightly into it splint and place a vessel to the splint to collect the juice; from a good tree you can get 1-4 buckets of juice. The collected juice should be immediately poured into bottles, 2 teaspoons of granulated sugar should be placed in each bottle, corked and placed in the cellar in the sand, and when the heat begins, on ice. Before drinking, you can put one teaspoon of granulated sugar on the glass, then the drink will foam a lot.

In the Leningrad region, there is a downy birch (Betula pubescens Ehrh.), close to this species, whose leaves are ovate, less often rhombic ovate, rounded at the base; young leaves are sticky, quite heavily pubescent; adult leaves are pubescent only at the bottom and at the corners of the veins. This species is distributed in the northern part of the region, reaching the northern border of forests. It is used in the same way as warty birch.

9. English oak

(Compiled by A. A. Nikitin and I. A. Pankova)

A well-known large tree up to 40-50 m tall. The bark on old trees is thick, cracking, and dark; on young trees it is smooth, silver-gray. The leaves are on short petioles, oblong-obovate, pinnately lobed at the edges. The flowers are inconspicuous, hardly noticeable. Staminate flowers in pendulous catkins; pistillates that produce acorns sit one or several on long stalks.

The fruit is an acorn covered with a plus. The oak tree blooms in the spring and bears fruit in the fall.

Oak is quite widespread in the European part of the USSR (in the southwest, Ukraine and beyond the Volga), its northern border lies within the Leningrad region.

Shelled acorns have the following chemical composition: crude protein 6.7-7.9°/o. starch 54.2-57%, soluble sugars 9.9-10.3%, crude fat 3.9-5%, fiber 3.5-9.9%.

The given figures indicate that acorns deserve attention as a food product. The collection of acorns, both for coffee and for other food products, should be carried out mainly in the fall after the first frost, that is, during the period when the acorns are already ripe and begin to fall from the trees. Green acorns should not be consumed, as they contain substances that are poisonous to humans. It is possible to collect acorns in the spring, before they begin to germinate, immediately after the snow melts, but during this period the harvest is less productive, since a significant part of the acorns is collected or eaten by animals and birds during the autumn-winter period; In addition, by spring, a large percentage of acorns deteriorate from prolonged exposure to dampness. However, it should be noted that winter freezing makes acorns less astringent.

Collected acorns must be well dried to avoid rotting. Drying is done by scattering the acorns in a thin layer in a fairly dry and warm room, and it is necessary to stir them repeatedly so that drying occurs evenly. If the acorns are poorly dried, they will become warm during storage and easily spoil.

Further processing of acorns depends on what kind of food product will be made from them. Acorns of various types of oak trees have long been used to produce coffee surrogates due to their pleasant taste. In addition, you consider acorn coffee to be nutritious and useful for stomach diseases and is even recommended for children and heart patients since it does not contain caffeine. To produce coffee, acorns are peeled and peeled. They should not have any deposits (mold), foreign impurities or odors. The acorns are then roasted. Roasted acorns are ground in a mill. The taste of acorn coffee has a characteristic but pleasant bitterness.

The use of acorns for the manufacture of other food products has so far been very limited, although in the literature there are indications of the possibility of using them for making porridge and flour, and the latter is recommended for baking bread to be mixed with ordinary flour in quantity? the whole weight of flour or with double the amount of potatoes. However, as practice has shown, acorn flour can be used without mixing it with grain flour or potatoes.

To prepare cereals and flour from acorns, it is necessary to remove their astringent, unpleasant taste, which depends on the content of tannins in them. To do this, peeled acorns are cut into 4-5 parts and filled with water. Soaking in water is carried out for two days with a triple daily change of water. Then the acorns are transferred to a saucepan, filled with double the volume of clean water and heated. At the first signs of boiling, the water is drained, the acorns are thoroughly washed with water and placed in a sieve or colander to drain the water. To speed up the process of removing binders, a preliminary two-day soaking in cold water can be replaced by soaking for one day, followed by double or triple heating to a boil, of course, with a corresponding change of water.

The soaked acorns are passed through a meat grinder. The resulting raw mass is spread in a thin layer onto paper or plywood to dry. To ensure uniform drying, the mixture must be stirred from time to time. The dried mass is transferred to sheets (baking sheets) and subjected to additional drying in the oven, on the stove or on a temporary stove (frying should be avoided and in no case allowed to burn). The dried mass (when tested on the tooth should crunch like a cracker) is cooled and ground in a coffee mill. When the mill is set to coarse grinding (grains no smaller than the size of a pinhead), acorn grits are obtained for cooking porridge, and with a finer setting, acorn flour is obtained; The most beneficial is the finest grinding of acorns - to the state of powder.

When making porridge, acorn grits are poured with water (so that the grits are covered by one or two fingers of water) and boiled with the lid closed. After the cereal has boiled sufficiently to taste, add a small amount of salts and season with oil.

Acorn flour can be used both for making flatbreads that replace bread and pancakes, and for making confectionery products such as cakes. To make flatbreads, flour is mixed with water, blindly acidified with citric acid or vinegar, with bread kvass, or with a mixture of water and bread kvass.

The dough should be very thick, like thick sour cream or even somewhat thicker, not runny, but fall from the spoon in pieces. Acorn dough does not have the viscosity and stickiness characteristic of dough made from regular flour, and therefore cannot be rolled out as usual. Add a small amount of soda to the prepared acorn dough to make it more loose, a little salt and, if you want to make the cakes sweet, then some sweetness (sugar, saccharin, honey), then mix thoroughly, place on a lightly oiled frying pan and spread on it to give the dough a flat cake shape. If there is no oven and the cake needs to be baked with one-sided heating, for example, on a temporary stove, then the raw cake placed on a frying pan is covered with a second frying pan, approximately equal in size to the first and also pre-greased with oil, and placed in the oven. When frying, the smell of fried dough begins to spread (with good heating after 15 minutes); after which, without opening the frying pan, they turn the cake over to the other side, i.e., the upper frying pan is thus placed on the stove, and the lower one turns into a lid. Then the latter is immediately removed, and the cake is fried in the open form.

To make pancakes, the dough is kneaded in the same way as for flat cakes, but its consistency should be much thinner (the thickness usual for making pancakes). It is very good, if possible, to add a little starch or soy or pea flour to the dough. Should I add flour according to the calculation? flour to the total mass of dough.

Confectionery products from acorns can be made if some additional products are available, at least in small quantities, namely:

1) sweets: sugar, saccharin, honey for sweetening flat cakes and spreading;

2) material for coating: jam, marmalade, dry or fresh fruit, regular or soy cottage cheese, etc.

In the absence of eggs, egg powder or melange, fairly heavily sweetened acorn flour cakes are made in the manner described above. When the cakes have cooled, they are greased (depending on the availability of the above-mentioned products) with jam, marmalade or cottage cheese, with a layer of at least half the thickness of the cake, covered on top with a second cake, which is also greased with some kind of grease, but with a thinner layer; the number of cakes with coating can be increased if desired. If you have nuts, sunflower seeds, etc., then sprinkle them on top of the coating. It is better to try nuts and seeds toasted and finely chopped, which gives a pleasant aroma. In the presence of eggs, egg powder or melange, the taste of the cake can be significantly improved, since eggs give the dough richness, looseness and tenderness; There is no doubt that a cake made from acorns according to the recipe for making a nut cake will not be inferior in taste to the latter.

All of these products can be made from a mixture of acorn flour and coffee grounds. The latter is dried on a stove, on a baking sheet and also ground several times in a coffee mill; the components in a mixture of acorn flour and coffee ground flour can be taken in any proportions, depending on the amount of these products.

Soaked and fried acorns also have good taste. To do this, peeled acorns are not cut into pieces, but only divided lengthwise into two natural halves and soaked in water for at least three days with water changes as frequent as possible. Then the wet acorns are scattered directly on the surface of a temporary stove or in a frying pan and evenly fried, turning them with a knife (avoid burning). Frying should be done to such an extent that a crispy crust forms on top. These roasted acorns have a mealy, slightly sweet taste.

10. Stinging nettle

(Compiled by I. A. Pankova)

A perennial herbaceous plant with a long creeping rhizome that overwinters in the ground, from the buds of which stems grow up to 150 cm high, erect, tetrahedral, usually not branched, covered, like the whole plant, with hard, burning hairs. The leaves on the petioles are opposite (they sit opposite each other on the stem), oblong-ovate with a pointed, strongly elongated apex, and coarsely serrated along the edge. The flowers are very small, inconspicuous, collected in drooping earrings emerging from the axils of the upper leaves. Blooms from June to autumn.

According to I.V. Larin, the chemical composition of the grass is as follows (all figures are for absolutely dry weight)

Development phase	Ash	Crude protein	Protein	Fat	Cellulose	Nitrogen-free extractives
Bloom	16,7	10,8	18,7	6,0	19,2	30,4
The flowers have faded	19,8	22,7	–	3,5	10,3	32,5

According to N. Volzhsky (collection time 5/VII), - crude protein 22.2%, pure protein 16.7%, fat 2.15%, fiber 35.6%, nitrogen-free extractives 22.1%, ash 17, 8%.

According to literary data, the leaves of stinging nettle contain up to 207 mg% of ascorbic acid, according to research from the chemical laboratory of the Botanical Institute named after Academician V. L. Komarov of the USSR Academy of Sciences, - 12/V 49 mg%, and according to the laboratory of the Sanitary Inspectorate of the City Health Department, - 17/ V 72 mg%.

It is found in wastelands, near housing and roads, in vegetable gardens and orchards, along river banks. Often forms entire thickets.

In the Leningrad region it is widespread.

The above-ground part of the plant is eaten. In the spring, when the nettle is still quite tender, young shoots with leaves are used fresh for making salads. Later, the plant becomes coarser and becomes unsuitable for salads, but can be used boiled to make cabbage soup and puree. Even in late autumn, the younger parts of the plant (tops of shoots with leaves) are edible.

Harvesting for future use can be done by drying, fermenting or making purees.

It is possible to prepare everywhere. In the Leningrad region, another type of nettle with stinging hairs is found, namely, stinging nettle (Urti c a u r e n s L.), very similar to stinging nettle. This type of nettle differs from stinging nettle in the following ways: the plant is annual, without rhizomes, monoecious, with a lower stem (up to 70 cm high), usually branched from the base; leaves are ovate or rounded, with a short pointed tip. Since both of these species are edible, they can be collected together to make food. It grows in the same conditions as stinging nettle.

Stinging nettle - Utrica dioica L.
Stinging nettle - Utrica urens L.

11. Common sorrel

(Compiled by B. A. Fedchenko)

A perennial plant, by mid-summer it develops stems up to 75 cm high, ending in a panicle of pink-greenish flowers with a simple perianth (i.e., not divided into a calyx and corolla). Common sorrel differs from a closely related species, small sorrel or sorrel, by its perennial root and larger, arrow-shaped leaf blades.

The leaves and stems of common sorrel contain free oxalic acid and its potassium salt. The protein content in the plant is about 7%, nitrogen-free extractive substances are over 35%, and crude fat is about 1%. Sorrel concentrate contains up to 300 mg% ascorbic acid.

Common sorrel grows in meadows, where it often forms continuous thickets, mainly in damp places, along road slopes, along forest edges, along railway embankments, etc. In the Leningrad region it is found everywhere, and therefore it can be collected everywhere.

Mostly the leaves and young stems of sorrel, which are very tasty raw, are used as food raw materials; young stems are called stolubuntsy and are readily eaten. The leaves and young stems make excellent soup, green cabbage soup, puree, etc. Sorrel is well prepared for future use and, due to the ease of its collection, can serve as an industrial item for the winter.

12. Water sorrel

(Compiled by B. A. Fedchenko)

A perennial plant, easily distinguished from common sorrel by its large size, leaf shape and other characteristics. The stems are strong, powerful, reaching 2 m high; the leaves, especially the lower ones, sit on long petioles and have a large plate, up to 20 cm long, triangular, but not sagittal.

In terms of its chemical composition, this plant is close to the previous species (common sorrel).

Water sorrel grows along the banks of streams and rivers, in swamps, and sometimes in damp meadows. In the Leningrad region, it is much less widespread than common sorrel; There are certain indications of the occurrence of this species in the valleys of many large rivers, as well as along the coast of the Gulf of Finland. You can also indicate damp places on Vasilievsky and Aptekarsky islands in Leningrad itself as locations for this species.

Harvesting should be done in early summer, before the leaves become too coarse and tough.

The same parts as common sorrel are used as food raw materials, but here the entire plant is larger and coarser, so without pre-processing it is of little use for food. It is quite suitable as a puree or material for soup and has the advantage that, due to its large size, it is easier to collect and prepare.

13. White quinoa or mari

(Compiled by A. I. Smetaniikova)

Spring, annual plant, 15-100 cm high, with small, inconspicuous green flowers in balls, collected in a panicle. The leaves are ovate-rhombic or oblong, unevenly toothed, less often entire, petiolate, covered, like young shoots, with a whitish-powdery coating. In the absence of plaque, the leaves are pale green. Fruits with a blunt edge, almost smooth. The seeds are black and shiny. Quinoa seedlings are easily distinguished by a thick powdery coating and by the reddish tint of the stem and petioles of the first pair of leaves.

Quinoa seeds germinate unevenly, at different times, from spring to mid-summer; Quinoa blooms late (mid-summer) and unevenly. Therefore, it is always possible to find both young and old plants at the same time. Quinoa contains up to 120 mg% ascorbic acid.

Quinoa seeds contain almost as much nitrogenous substances as wheat seeds, and are very similar in composition to oats (with the exception of nitrogenous substances).

Chemical composition of the plant

Plant parts	Crude protein	Protein	Crude fat	Nitrogen-free extractives	Cellulose
Leaves and stems	2,6	1,6	0,2	3,4	1,7
Seeds	12-19	10-17	3,8-7,3	36,5-49,5	15-20,3

Quinoa is the most common weed in crops, especially in vegetable gardens; it is found in large numbers in garbage areas, roadsides and ditches, i.e., mainly on soils altered by human activity. In the Leningrad region it is widespread everywhere. In Leningrad itself, it is found everywhere in areas where there were or are vegetable gardens, vacant lots, wherever the soil is loose and sufficiently moist. It is recommended to collect quinoa in vegetable gardens.

Leaves, young shoots, young inflorescences, and also seeds are eaten. People began to eat quinoa a very long time ago, especially the seeds, as an admixture to bread.

If there is a lack of vitamins and various vegetables, the leaves and young stems of quinoa are of particular interest, which are eaten in fresh, pickled, pickled and dried forms.

It is necessary to collect the tops of young plants and rough leaves from the upper part of the stem.

Flatbreads, soups, and cabbage soup are prepared from quinoa, and cabbage soup can be cooked from quinoa alone, adding vinegar to taste or without it, or mixing with young nettles, sorrel or spinach.

Here are some simple recipes for making soups and purees, as well as preparing quinoa for future use.

Cabbage soup 1) rinse 400 g of quinoa from dust and dirt with cold water, put in boiling water, boil until soft, drain in a colander, squeeze, rub through a sieve, add 1 tablespoon of flour (any flour can be made from cereal), 1/2 tablespoon of butter and, adding salt to taste, fry the whole mass, then dilute with hot water or broth.

2) Sort, wash, boil with boiling water, drain, squeeze and finely chop or chop, add 1 spoon of butter and 1/2 spoon of flour and dilute with hot water or broth.

Puree. Sort, wash, squeeze, put in boiling water. As soon as the leaves become soft, drain the water, pour over cold water, squeeze, finely chop, rub through a sieve. Add 1 1/2 tablespoons of oil and 1/2 tablespoon of flour (any kind), add 1 cup of soy milk and boil several times. If you have other greens or dry vegetables, then it’s good to add them for taste, after frying them in a frying pan or stewing them in a saucepan.

Preparing quinoa for future use

1) Dried quinoa. In spring or autumn, collect young plants and dry them outdoors in the wind or sun, in bunches or spread out. Store in jars or boxes lined with paper. Before use, boil with boiling water.

2) Salted quinoa. Clean off dirty and old leaves, wash, dry in the fresh air or on the stove, scatter on paper, put in a barrel or jars, sprinkle with salt (you need 1? cups of salt per bucket), cover with a wooden circle (jar-saucer, close to the mass ). After the mass has settled, add fresh leaves. Before use, rinse, chop and add to the soup.

3) Pickled quinoa. Peel, wash, squeeze out water, chop finely, put in a saucepan, add salt, boil until thick. Allow to cool, then place in a jar or wooden barrel. Fill with a fairly strong solution of salt and vinegar.

Here are the most common recipes. Any housewife can find a number of new recipes, depending on the availability of other products.

14. Woodlice, Chickweed

(Compiled by R. Yu. Rozhevits)

Plant 5-30 cm tall. with a weak, recumbent or ascending, branched stem and paired, ovate leaves. The flowers are small, terminal and axillary, white.

The weed, which grows in abundance near houses, in gardens and along forest roads, avoids dry and brightly lit places.

It is found throughout the Leningrad region as one of the most common plants. It tastes like spinach.

From spring to late autumn, the entire plant should be collected as a food product, which is used fresh for salads, and boiled for cabbage soup and puree.

Harvesting is extremely easy, as the plant takes root very weakly. It is recommended to collect when growing vegetable gardens.

It can be used not only for individual consumption, but also for collection in mass quantities for puree preparations.

15. Water lily or white water lily or white nymphea

(Compiled by R. Yu. Rozhevits)

The plant is easily recognized by its large, about 20 cm, round-oval leaves floating on the surface of the water, and its beautiful white, large, honey-smelling flowers.

Chemical composition

Sample time	Plant parts	Starch	Crude protein	Cellulose	Soluble substances
14/VIII	Rhizomes	46,0	6,5	10,0	23
18/IX	Rhizomes	49,2	8,7	6,0	20
–	Seeds	47,0	–	–	–

In the spring, young rhizomes are collected as a food product, which can be eaten fried or boiled; they can also be processed into edible flour for flatbreads or for mixing into dough. Before grinding, the rhizomes are dried, and the flour is washed, draining the water.

It is quite difficult to pull out rhizomes from the bottom of a reservoir; this is done with the help of a hook, an iron rake or a grapple - a small three-bladed anchor. Locations of larger thickets should be obtained from local residents.

It is quite suitable not only for individual use, but also for mass harvesting, and when collecting, you don’t have to separate the rhizomes of the Lump and Yellow Lump growing together, since their properties are almost the same.

16. Yellow egg capsule

(Compiled by R. Yu. Rozhevits)

Similar to the previous species, it is a plant with large round-oval leaves floating on the surface of the water, but with coarser, yellow flowers and a capsule-shaped rather than spherical fruit with a convex stigma.

Chemical analysis of the yellow egg capsule shows that the rhizomes contain 18.7% starch and 7.1% soluble sugars, and the seeds contain 44% starch.

Otherwise it is quite similar to the water lily, with which it usually grows together.

17. Field jar

(Compiled by A. A. Nikitin)

An annual plant, sometimes developing as a biennial, up to 50 cm high. The leaves are oblong, mostly serrated along the edges, the lower ones are petiolate in a rosette, the upper ones are sessile. The flowers are small, white, collected in an oblong raceme. The fruit is a round, flattened pod with a notch at the top and a border along the edge. Blooms from April to autumn.

Young spring leaves contain about 100 mg% ascorbic acid (according to the chemical laboratory of the Botanical Institute named after Academician V.L. Komarov of the USSR Academy of Sciences), about 20: crude protein, up to 5% crude fat, over 40% nitrogen-free extractives and about 25% fiber.

It grows everywhere in arable lands, fallow fields, vegetable gardens, weedy places and along roads.

It is found everywhere in the Leningrad region.

The leaves are eaten in the form of salad. They have a pleasant, soft, spicy taste (somewhat reminiscent of turnips in taste) and have a rather strong garlicky smell. Yarutka can be used in salads on its own or as an admixture with other plants. Due to its unique taste and smell, it requires a smaller set of seasonings when making salads and can even be used with just salt.

18. Crescents arcuate and common

(Compiled by O. V. Troitskaya)

Biennial, often perennial plants, 30-70 cm high, with alternate lyre-shaped, pinnately dissected leaves (the upper leaf lobe is larger than the lateral, small ones, located one opposite the other). The upper stem leaves are sometimes entire. The flowers are in dense clusters, golden-yellow, not large, with a strong honey scent. The fruits are narrow, long pods spaced from the stem. The seeds are small, almost black, and contain up to 33% fatty oil.

According to studies conducted at the Botanical Institute. Academician V.L. Komarov of the USSR Academy of Sciences analyzes that the green parts of plants contain from 70 to 260 mg% of ascorbic acid.

Very cold-resistant, the leaves overwinter well under the snow and are fresh in early spring and late autumn. Young shoots develop already in April (in early spring).

They grow as weeds on loamy soils, in crops, in fallow fields, on meadows and slopes, in the Leningrad region - very common, sometimes so abundant that the fields appear yellow from their flowers, bloom from the beginning of May (in early spring) until the end of June (if late).

The plants have a bitter taste, reminiscent of radish.

In folk medicine it was used as an antiscorbutic remedy.

Young leaves and shoots of cremes are eaten as salad (the stems are tender before flowering). In Western Europe, they are widely used as a salad, as they can be collected in very early spring and late autumn, as fresh greens.

The use of plants as salad plants should be recommended due to their high vitamin C content. It is from this point of view that they can be important for their therapeutic and nutritional use in early spring in cases of vitamin deficiencies. As a salad, they are of particular importance in April - May; All the green parts of the plant are collected, but the buds - unblown inflorescences - are not taken. When making a salad, you should add a certain amount of sugar to the weak vinegar dressing, which increases the taste.

Packing - when collecting in large quantities - in shingled baskets. Storage - no more than two days, with quick transportation, like fresh herbs.

19. Meadow heartwood

(Compiled by I. A. Pankova)

Perennial herbaceous plant, with an erect hollow stem up to 50 cm high. and wintering rhizome. The leaves are pinnately divided, appearing to consist of individual small leaflets (8-12) located on a common petiole. The basal leaves, collected in a rosette, have rounded leaves, while the stem leaves are oblong and very sparse. The flowers are quite large; pale purple. Blooms from May to July.

Grows in wet meadows, along the edges of swamps and ditches, in damp bushes and forests. In the Leningrad region it is found everywhere.

The plant is quite tender; It has a sharp, slightly bitter, but pleasant taste. Fresh leaves are suitable for making salads and vinaigrettes. When boiled, they can be used in soups, purees, porridges, etc. For salads, it is better to take spring, younger leaves.

Salads are prepared in the usual way (see other salads); Preparation for future use is possible in dried form or in the form of puree.

In the Leningrad region, another type of core is often found, namely, bitter core (Cardamine amara L.). This species differs from the previous one in the absence of a cavity in the stem and its angular-furrowed surface, while the first has a rounded stem. The bitter heart is also edible, but has a more bitter taste.

20. Common shepherd's purse

(Compiled by I. A. Pankova)

An annual or biennial plant, up to 40 cm high, with a simple or branched stem, at the base of which the leaves are clustered in the form of a rosette. Stem leaves are small, sparse, toothed or entire, sessile; basal - on petioles, larger, with more or less deep grooves and teeth. The leaves may be pinnately dissected. The flowers are small, white, collected at the top with a brush. The fruits are small triangular pods that resemble a shoulder bag, which is where the name of the plant comes from. Blooms from late April to late autumn.

The seeds contain from 17 to 35% fatty oil. According to the chemical laboratory of the Botanical Institute named after Academician V.L. Komarov of the USSR Academy of Sciences, in the spring the leaves of the plant contain about 120 mg% of ascorbic acid.

Shepherd's purse is found everywhere in the fields, in weedy places, in vegetable gardens, orchards and along roads. It is widespread throughout the Leningrad region as a weed.

The plant is very tender and tasty. It can be successfully used fresh for making salads, and boiled for making cabbage soup and puree. The seeds are suitable as a mustard substitute. It is prepared for future use by drying and making puree.

21. Rosehip or Rose cinnamon

(Compiled by V.F. Koryakina)

Shrub, from 0.5 to 3 m tall, with thin twigs and prominent branches covered with brown-red bark. the spines are small, curved, sitting in pairs at the bases of leaf petioles. The leaves below are grayish-green, fluffy, unpaired-pinnate, consisting of 5-7 oblong-oval leaflets, serrated-toothed along the edges. Flowers are often single, less often in groups of 2-3-5, on short, smooth stalks; the petals are pinkish, the sepals are erect after flowering, remaining until the fruit ripens. The fruits (false berries) are spherical, or bottle-shaped, or spindle-shaped, smooth, fleshy, orange or red in color. The overgrown fleshy receptacle (the fleshy membrane of the fruit) is filled with numerous hard-hairy achenes. Rosehip is the most valuable and accessible raw material for obtaining vitamin C, which is contained in significant quantities in its fruits.

The common rose hip is widespread both throughout the northern zone of the USSR and in the Leningrad region. Grows in shaded areas among other types of tree and shrub vegetation, namely: bird cherry, buckthorn, rowan, willow, alder, birch, viburnum, etc., mainly in river floodplains; In some places it forms large, rather dense thickets, but is also found in isolated specimens. It also grows in cleared areas among forests, along their edges, along ravines, and between fields. Rosehip, growing on flooded soils of river floodplains, is characterized by a high content of vitamin C in its fruits.

Harvesting rose hips can begin from the moment they ripen, approximately from August, and continue until severe frosts. The effect of the first severe frost on the vitamin C content of fruits is very insignificant.

Everyone can provide themselves with the necessary amount of ascorbic acid (vitamin C) by collecting rose hips. It is also necessary to harvest rose hips for the vitamin industry. Rose hips are usually collected by hand, but to speed up the collection, you can use hand-held metal fork scoops. With manual picking, daily productivity can reach 10 kg of raw fruits per person, but with the use of scoops, harvesting productivity increases significantly.

When collected from the bush, rose hips are easily separated from the stalk. The fruits retain tendrils (remnants of the calyx at the top of the fruit), which are separated manually or mechanically when preparing the raw materials for drying. Drying rose hips can be done in conventional vegetable dryers. This drying method produces a product with a good content of vitamin C. You can also dry it in Russian ovens, but make sure that the fruits do not fry, which leads to a decrease in the vitamin C content. Drying in attics is also practiced, although this requires a long time. To speed up drying, it is recommended to cut the rose hips in half; with shorter drying, better preservation of vitamin C is observed. By rubbing rose hips, a valuable vitamin concentrate is produced - jam. The production of jam can be carried out at any grinding station and also at home. Frozen raw materials can be used for jelly, compotes, etc. Rosehip jam can be prepared from both raw and cooked material. In the first case, mature rose hips are manually cleared of seeds. Then take one part of the rose hip pulp, add two parts of powdered sugar and 1% of the weight of the raw jam - citric acid. The resulting mixture is ground into a homogeneous mass. When making jam from boiled material, take 1 kg of rose hips and boil them in one liter of water for 10 minutes (from the moment of boiling), then rub them through a sieve. Add sugar to the resulting puree, to taste, and a little citric acid; Then this mixture is boiled over low heat for an hour. If jam is made from frozen fruits at home, it is necessary to store the finished product in the cold to preserve vitamin C.

You can make a coffee surrogate from rose hips by frying them in a frying pan (over low heat, stirring). This coffee is aromatic because it contains some vanilla essential oil. Below are a few more recipes for using rose hips at home.

1) 10 g of dry rose hips are washed with cold water and boiled under a lid for 8 minutes in an aluminum or enamel bowl. The infusion is then left for 10 hours and filtered. Before use, the infusion can be heated and consumed in the amount of 1 glass per day.

2) One tablespoon of fruit pulp, cleared of hairs and achenes, is boiled for 8 minutes in? glass of water, then infuse for about two hours. After filtering, the liquid is consumed in the amount of -1 glass per day; the pulp can be used in compotes.

3) Rosehip in powder form, in a dose of 1 tablespoon per? glasses of water, prepared in the same way as dry fruits (recipe No. 1), without infusion.

22. Clover

(Compiled by O. V. Troitskaya)

Perennial herbs. Stems are straight, erect or recumbent. The leaf consists of 3 leaflets. The flowers are small, collected in heads. The fruits are beans with one or more seeds.

The following clovers can be used as food:

Red or Red Clover - Red Woodpecker

The leaves of the compound leaf are elliptical and pubescent, like the stem. The flower heads are dark red, less often pinkish, and larger than those of other clovers. At the bottom of the head there are usually two sheets close to it. The beans are small, with one seed.

It grows in meadows and forest edges, and is widespread in the Leningrad region.

Clover hybrid or Swedish red and white

The leaves of the compound trifoliate leaf are elliptical or oblong, glabrous. The flower heads are small, spherical, pink. Beans with 2-4 seeds. Blooms from May to September.

Grows in wet meadows, mainly on loamy soil. It is often found in the Leningrad region, but less frequently than the previous one.

Creeping clover - White porridge or White woodpecker

A low-growing plant, characterized by a recumbent, creeping stem along the ground. The leaves extend upward from the stem and have very long petioles. The length of the petiole to which the leaflets are attached can reach 20 cm. Individual leaflets are heart-shaped or obovate, notched along the far edge, glabrous. Heads on long peduncles. The flowers are white or pinkish, after blooming. brownish. Beans with 3-6 seeds. Blooms from late May or early June until autumn.

A cold-resistant plant that overwinters well. It is very common in meadows and pastures, and sometimes as a weed in fields and red clover crops.

All three clovers in a non-blooming state can be easily distinguished from one another by their leaves. In red clover, the leaves are pubescent, and in hybrid and creeping clover they are usually bare, but in hybrid clover they are oblong and do not have a notch at the end, and in creeping clover they are heart-shaped, with a small notch along the outermost edge.

In practice, you can collect all three of these clovers together.

Chemical composition

The figures given are averages obtained from the works of various authors - Larik, Popov, etc.

	Protein substances	Fat	Nitrogen-free extractives	Cellulose	Ash	Content of ascorbic acid in leaves 1, mg%
Clover	12 - 19	2 - 4	29 - 47	18 - 43	5 - 10	35 - 110
Clover hybrid	15 - 19	2 - 3,5	36 - 47	20 - 28	9 - 10	up to 190
Creeping clover	14 - 17	1,5 - 3,5	34 - 49	12 - 25	6 - 12	70 - 100

1 Data from the chemical laboratory of the Botanical Institute.

As can be seen from the analyses, clovers are highly nutritious plants, rich in protein substances. The importance of leaves and young shoots is especially great in this regard. The leaves are 2-3 times richer in proteins and 3 times poorer in fiber than the stems. As they grow, starting from the flowering period, the stems become very coarse and rigid; this prevents their use as food products. When cut or mowed, they grow back well.

Clover has become widely used as food products relatively recently. In Ireland, dried flower heads were ground into flour and added to bread. In Scotland and Ireland, dried and ground leaves were used for the same purposes. In Germany and Austria, in recent years, meadow and creeping clovers are often used for making soups, like the spinach plant.

Leaves and young ones should be eaten, i.e. not hardened clover stems. The leaves can be used fresh, raw in salads. Clover should mainly be used for preparing first and second courses. Clover greens are very tender, boil easily and quickly and make good nutritious soups. For taste, it is recommended to add a little sorrel to the soup. Clover also makes a good puree, especially with the addition of sorrel. Second courses can also be made from clover. In pancakes made from yeast dough, you can add clover puree in an amount 5-6 times greater than the volume of the dough (approximately 10 g of flour per 1 pancake). Cutlets are also prepared from clover puree, adding boiled porridge or cereal to it (at the rate of approximately 10 g of cereal per cutlet). Flatbread or casserole from clover puree is prepared without adding other products.

Clover can be dried for future use, but the leaves usually fall off when dried. For ease of storage, the dried mass can be crushed. Other methods of preserving clover are also used.

23. Common sorrel, Hare sorrel or Hare cabbage

(Compiled by R. Yu. Rozhevits)

A small plant up to 10 cm high, with a thin creeping rhizome and thin stems, easily distinguished by its leaves, consisting of three leaves, like clover, but drooping down at night, making it seem as if the plant has curled up to sleep. In the light, the leaves straighten out. The flowers are quite large and white.

It grows in the shade of trees, mainly in old spruce and pine forests, where it is very common at the foot of trees, but without forming significant thickets.

Found in abundance throughout the Leningrad region.

In the spring and throughout the summer, the leaves and green stems should be collected as a food product, which are used for salads, vinaigrettes, cabbage soup, purees, and for soft drinks. Collection is very easy.

Due to its small size, sorrel is more suitable for individual use than for mass collection by industrial organizations, which, however, is possible when covering a large area.

24. Ivan-tea or common fireweed

(Compiled by B. A. Fedchenko)

A perennial plant with an erect stem reaching a height of 1? m or more, planted with alternate leaves and ending with a cluster of rather large flowers. Distinctive features from all other plants of our flora are relatively large pink-purple flowers with 4 sepals, 4 petals, 8 stamens and a long lower ovary.

Ivan tea grows in dry places, along the edges of forests, in places of forest fires - burnt areas, as well as in cuttings - fresh forest clearings, where it often forms continuous thickets over a significant area, which makes it extremely easy to collect this plant for industrial purposes.

In the Leningrad region, Ivan tea is widespread, and therefore its collection is possible wherever there are suitable habitats for it.

Young leaves and shoots of Ivan tea, which can be eaten as a salad, are of greatest importance as food raw materials; Young Ivan tea greens are no less suitable for making puree, which can be used as a seasoning for all kinds of dishes. Ivan tea soup is less pleasant, as it has a somewhat tart taste.

Ivan tea leaves also serve as one of the favorite tea substitutes and, when brewed, give a rather tasty drink.

Young root shoots of Ivan tea are used as food instead of asparagus or cabbage; The sweet roots are sometimes eaten as a vegetable.

25. Forest kupir

A perennial herbaceous plant up to 130 cm tall, with a rather thick, fleshy root. The stem is hollow, hollow, grooved on the surface. The leaves are triangular in general outline, repeatedly pinnately dissected and seem to consist of smaller pinnately arranged leaflets, and these latter have cuts along the edges. The upper leaves have fewer cuts and their blade is bipinnate.

The flowers are small, white, collected in the form of a complex umbrella. Blooms from May to August.

According to G.V. Pigulevsky, the roots contain 20.3% starch, 5.7% glucose, 3.3% disaccharides, 10.5% fiber; according to Wemer - sucrose 5.64%, reducing sugars 0.96%, starch 14.5%. According to research by the chemical laboratories of the Botanical Institute named after Academician V.L. Komarov of the USSR Academy of Sciences and the Sanitary Inspectorate of the City Health Department, kupir leaves collected in May contain about 50 mg% ascorbic acid.

It grows in gardens and parks, near fences, in forests, among bushes and along the edges of fields. In the Leningrad region it is found everywhere.

In early spring, fresh leaves are used for salads. Young shoots, peeled, are also quite tender and edible raw. Older plants can be eaten after fermentation or grinding in a meat grinder. In this form they are used to make soups, cabbage soup, and purees. In the Caucasus, the roots are also considered edible, although, according to some sources, they contain harmful substances. When consumed as food, you can add various amounts of honey to the kupyr, as this combination is very pleasant to the taste.

Harvesting for future use can be done by drying ripening and making puree. Depending on the density of the thicket, the harvest size can reach 1 ton per hectare (an adult plant in a dense thicket).

Note. When collecting kulir for making edible products, you should beware of mixing it with a similar poisonous plant of the same family, spotted hemlock (Conium maculatum L.). The hemlock can be distinguished from the following features: the petioles of the leaves of the hemlock are triangular in cross-section, while those of the hemlock are round; Hemlock has reddish spots on the stem in its lower part, which are not found in sedum; hemlock has an unpleasant mousey smell and a burning taste, while kupir, although it has an islandy taste, is devoid of pungency, and the smell is somewhat reminiscent of carrots.

When collecting plants of the umbrella family, you should also be especially careful of hemlock or poisonous weed (Cicuta virosa L.), which grows near water bodies, in ditches and often in shallow places in the water. The rhizome of the poisonous milestone is divided by partitions into separate chambers, which easily distinguishes it from other plants of this family. All parts of the plant are poisonous, but the fleshy rhizome is especially poisonous in the spring.

Forest rose - Anthriscus silvestris (L.) Hoffm.
Spotted hemlock - Conium maculatum L.
Vekh poisonous - Cicuta virosa L.

26. Cumin

(Compiled by O. V. Troitskaya)

Biennial plant, about 50-70 cm tall, with succulent spindle-shaped root. The leaves are oblong in outline, repeatedly pinnately dissected into narrow linear lobes. The flowers are small, white or pink, collected in complex umbels. The fruits are achenes, about 3 mm long, brown-brown, containing about 16% fatty oil and 4-6% essential oil, which causes the specific smell of caraway.

In the first year, only a basal rosette of leaves is formed. In the second year, a flowering and fruiting stem develops from the overwintered root. On oily soils and in cultivation, caraway root is thicker and can be consumed as a vegetable. Grows on dry meadows and slopes.

Young leaves and shoots can be collected in the spring and eaten raw as part of salads; somewhat better - mixed with other greens.

In addition, the green parts of cumin are used as a spinach plant, that is, boiled, for the preparation of soups and cabbage soup. Cumin root is also eaten, mainly as a substitute for parsnips. Roots should be dug up in early spring from overwintered specimens, or in the fall, when they are richest in nutrients. In flowering and fruiting specimens, the roots contain few nutrients.

Caraway seeds are used in the food industry in the production of bread, cheeses and various dishes. From them, caraway oil is obtained, which is important in medicine and perfumery, and is also used in food.

When collecting plants in large quantities, the greenery should be packaged in light, shingled baskets, and the roots - in boxes. Storage of greens is no more than two days.

When collecting seeds, the stems are cut off when they begin to turn brown and tied into sheaves. After drying, the sheaves are threshed and the seeds are poured into bags.

27. Common borer

(Compiled by A. A. Nikitin)

Perennial herbaceous plant up to 100 cm high. with long underground rhizomes, from the buds of which in spring grows a hollow, fist-shaped stem, furrowed on the surface, and sometimes branched at the top. The leaves gradually decrease in size towards the top of the stem. The basal and lower stem leaves are complexly constructed: on a common petiole, triplets of leaflets sit opposite each other, the apex of the petiole also ends in three leaflets. The individual leaflets in each trifoliate taper towards their base and apex, the edges of the leaflets are double-toothed. The upper leaves are trifoliate, sessile. The flowers are white, very small, collected at the top of the stem in a complex umbrella. Blooms from June to mid-August.

The chemical composition, according to Popov and Elkin, is as follows: crude protein 10.5%, protein 7.9%, fat - 3%, nitrogen-free extractives 48%, fiber 28.4%, ash 10.1%. According to a study by the chemical laboratory of the Botanical Institute named after Academician V.L. Komarov of the USSR Academy of Sciences, at the beginning of May the leaves contain about 50 mg% of ascorbic acid, and at the end of May - 84 mg °/o (laboratory of the Sanitary Inspectorate of the State Health Department).

It grows everywhere - in gardens and parks, in forests, among bushes, sometimes forming almost continuous thickets. In gardens and parks it is a difficult weed to eradicate.

In the Leningrad region it is found everywhere - in the spring, fresh leaves of the plant can be used to make salads. Older leaves, as well as their petioles and shoots, can be eaten both raw and boiled for making soups, cabbage soup, and purees. Parts of adult plants are quite coarse and therefore they must be eaten either in a very crushed form, by passing through a meat grinder, or by first being fermented. When making food from honeydew, you can add marigold greens in various quantities, which impart a pleasant aroma. Harvesting for future use can be done by drying, fermenting and making purees.

Depending on the density of the thickets, the harvest size ranges from 1 to 30 kg of wet weight per 1 ha.

28. Hogweed

(Compiled by B. A. Fedchenko)

A perennial plant with a tall, erect, ribbed stem reaching l? -2 m high

Hogweed is easily distinguished from all other umbelliferae of our flora by its large rough leaves and rough stem, as well as green or yellow-green flowers, and not white, as is the case with our other umbelliferae.

Hogweed grows mainly in places with significant moisture; Most often you can find hogweed in damp bushes, forest edges, damp meadows, sometimes along roads and in weedy places. It is widespread throughout the Leningrad region and is often found in continuous thickets, so collection and harvesting is possible everywhere and will not present any difficulties. Collection time: June, July.

Almost all parts of the hogweed are eaten; the rhizome serves as a root vegetable due to its abundant sugar content; young leaves are suitable as a salad; More mature leaves and stems of hogweed in decoction provide a good broth, and are also used for preparing cabbage soup, soups, purees, etc.

29. Medicinal lungwort

(Compiled by R. Yu. Rozhevits)

Plant up to 30 cm high, with a branched rhizome, ovate-lanceolate leaves with a narrow-winged petiole. Flowers in inflorescence, drooping, on short stalks, initially pink, then purple or blue.

It grows everywhere in deciduous forests, usually in small quantities.

Found throughout the Leningrad region. In early spring, the basal leaves should be collected as a food product, which are used as a vegetable in salads, soups and purees, and also as an addition to dough or potatoes. In England it is grown in large quantities for salad.

It can be used not only for individual nutrition, but also collected in quite significant quantities by organizations for storage for future use.

30. White Clary or Dead Nettle

(Compiled by I. A. Pankova)

A perennial herbaceous plant with a creeping rhizome that produces creeping underground shoots. Stems are erect, tetrahedral, branched or unbranched, up to 125 cm high. The entire plant is covered with rather soft hairs. The leaves are petiolate, opposite (located opposite each other on the stem), ovate, pointed towards the apex, serrated along the edge. The flowers are white, rather large, collected in whorls. Blooms from May to September.

According to the chemical laboratories of the Botanical Institute named after Academician V.L. Komarov of the USSR Academy of Sciences and the Sanitary Inspectorate of the City Health Department, young plants in May contain 50 mg% of ascorbic acid.

It grows in vacant lots, near houses, along roads and ditches, near fences, in bushes, in forest meadows. In the Leningrad region it is found everywhere.

The above-ground parts of the plant are eaten. In early spring, young shoots are used to make salads. Later, in a more coarse state, the plant is used as a spinach plant, for making cabbage soup, soups and purees.

It is prepared for future use, just like stinging nettle.

31. Large plantain, Traveler, Roadside plant

(Compiled by O. V. Troitskaya)

A low plant with wide, elliptical, bare leaves spread out in the form of a rosette. On the leaves, 3-9 parallel veins are clearly visible, especially well on the underside. The flowering stem is leafless, at the top with a spike of densely seated small, greenish-brown flowers. Blooms from June to autumn. The seeds are small, dark brown. Fresh leaves contain: nitrogenous substances 2%, nitrogen-free extractive substances 10%, crude fiber 2%, fats 0.5% and ash 2.7%. In the dry residue: nitrogenous substances 11%, nitrogen-free extractive substances 58%, crude fiber 11%, fats 2.7% and ash 14%. Mature leaves contain little tannin; in young ones - a certain amount of sugars (glucose and fructose). Psyllium seeds contain about 19% crude protein and up to 10% fat. Plantain leaves, according to analyzes from the chemical laboratory of the Botanical Institute, contain about 30 mg% of ascorbic acid.

It is found along roads, in gardens, ditches, vegetable gardens, and in fields as an extremely common plant. In the Leningrad region - everywhere and can be collected in large quantities. The leaves are used in folk medicine as an astringent and anti-scorbutic agent and for the treatment of wounds.

It is eaten in the Far Eastern region and the Caucasus, where broth is made from the leaves. In Yakutia, the seeds are stored for the winter and fermented with milk, after which they are used as a seasoning for dishes. Sometimes used instead of flour. The seeds are also used for food in Manchuria.

Young plantain leaves make a delicious soup. The greens are very easy to boil, but for taste it is recommended to add a little sorrel. In addition, flatbreads can be made from plantain, for which you should add flour at the rate of 20 g per 1 flatbread, as well as cutlets, to which instead of flour you can add 10 g of cereal per 1 piece.

In contrast to other greens, which sometimes have a laxative effect on the stomach, plantain does not have this property, which is why it is useful to use it together with other green plants.

32. Burdock, Burdock, Burdock

(Compiled by O. V. Troitskaya)

Biennial, up to 150 cm high. branched plant, with large basal leaves, dark green above, grayish-tomentose below. The inflorescences are baskets, mistaken for flowers in the hostel, and are lilac-red. The outer leaves of the basket have a hook at the end, cobwebby, easily sticking to objects with which they come into contact.

In the first year, burdock develops basal leaves and a succulent fleshy root from the seeds, penetrating into the soil up to 40 cm. The root overwinters in the soil, and in the second year the plant blooms and bears fruit.

The root contains in the dry residue 12.3% crude protein, up to 69% carbohydrates, of which 45% inulin, 0.8% crude fat, about 7% fiber.

It grows like a weed in gardens, near homes, in vacant lots, preferring loose soil rich in humus. In Leningrad it is widespread within the city and throughout the region.

Inulin, like starch, is a complex sugar compound (polysaccharide). In the body, insulin is converted into fruit sugar (fructose) and is completely absorbed.

It is cultivated in Japan, where the root, as a vegetable, is consumed in large quantities in the spring.

Only the roots are used for food; the leaves are bitter and tasteless. The root, on the contrary, is slightly sweet, reminiscent of an earthen pear in taste. The roots are dug up in the fall, after the first year of development from seeds, or in the spring, when the first leaves appear, before the flowering shoot appears. During the flowering period, the roots are deprived of nutrients, and there is no need to take them at this time.

The roots are used boiled (cut into small pieces and seasoned with some sauce), stewed or pickled. They can go to making cutlets, flatbreads with the addition of cereals and flour. Dried and roasted, they make a good coffee substitute.

When cleared of soil and the old, outermost layers, the roots can be stored for future use in a dried state and are used in winter after preliminary soaking.

33. Chicory

(Compiled by B. A. Fedchenko)

A perennial plant with a tall stem reaching 125-150 cm in height. and giving protruding branches, usually ending in a flower basket. Chicory is immediately distinguished from all the asteraceae of the local flora by its large baskets of blue flowers, and the entire plant is more or less rough.

Chicory root is very rich in various nutrients, and a number of studies have been devoted to their study. The most important here is inulin (a substance close to starch), the content of which in the roots ranges from 11 to 19%; In addition to inulin, chicory roots contain up to 4% crude protein, as well as reducing sugars (mainly fructose) - up to 2.5%. The amount of fat does not exceed 2% by dry weight. The bitter taste of chicory depends on the glucoside - intibine. When chicory is roasted, an essential oil called chicory ol is formed; The characteristic aroma of toasted chicory depends on it.

Chicory is found mainly on sloping hillsides, as well as in waste areas, near homes and along the edges of fields. Chicory, generally speaking, is a southern plant and grows only in places in the Leningrad region.

As a food raw material, chicory produces a root that is of great value, due to which chicory is grown in vegetable gardens. Chicory root serves not only as a substitute for coffee, but also as a necessary admixture when preparing a coffee drink from natural coffee, since without the addition of chicory, coffee does not receive the proper taste and color. The youngest leaves of the chicory rosette are also edible as a salad. Collection time - July-September; Harvesting earlier produces a product that is less nutrient rich.

34. Bodyakbolotny

(Compiled by B. A. Fedchenko)

A biennial plant with an erect stem reaching almost 200 cm in height. The leaves are covered with stiff bristles, and the bases of their blades run down the stem, which is how this species is easily distinguished from others close to it. Bright red flowers are collected in small baskets, clustered at the top of the stem.

There is no data on the chemical composition of the plant.

It is often found, but exclusively in damp meadows, grassy swamps, and sometimes along ditches. In the Leningrad region it is distributed everywhere, and therefore thistle can be collected everywhere. Some other types of thistle are no less valuable food plants, especially the ubiquitous weed Common thistle (Cirsium arvense Scop.).

Young leaves and young shoots are more suitable for consumption; they can be used for salads and vinaigrettes without any pre-treatment; when boiled, thistle makes a good soup, even in an older state; well-ground shoots of thistle lose their hardness and prickliness and can thus make an excellent puree and serve as a seasoning for porridge, dough, etc.

35. Common dandelion

(Compiled by B. A. Fedchenko)

A perennial plant, easily distinguished from all our other plants belonging to this family by the presence of only one basket with bright yellow flowers at the top of a leafless flower arrow and the complete absence of hard pubescence both on the leaves, collected in a basal rosette, and on the stem. When the fruits ripen, with the slightest breath of wind, the seeds fly away in different directions (hence the name dandelion), which is facilitated by special flylets of feathery hairs. Chemical analysis data indicate that dandelion is an extremely nutrient-rich plant; Dandelion leaves contain various sugars - sucrose (up to 4%), fructose and glucose; crude protein in amounts up to 20%, fats over 3% and about 35 mg% ascorbic acid. Dandelion roots contain protein - about 5%, malic acid - 2% or more, sugary substances, in particular fructose - over 10%, as well as a very large amount of polysaccharide, close to starch and called inulin, the content of which in dandelion roots reaches 53% . The amount of inulin in dandelion roots gradually increases during the summer and reaches a maximum in the fall. Insulin is therefore a reserve substance for the spring development of the plant; Thus, in early spring, at the beginning of April, the amount of inulin in dandelion roots is no less than in late autumn, since the plant begins to grow no earlier than the end of April - beginning of May.

Dandelion is found in a wide variety of habitats - on lawns, meadows, weedy places, near housing, on the outskirts of fields. In Leningrad, dandelion is spread literally everywhere and is one of the most common plants. Collection of dandelion leaves for food purposes should be done in spring and early summer, in May - early June; collecting roots - on the contrary, by the end of summer, in autumn, or, finally, in the very early spring, i.e. in August-October or in April.

As a food raw material, young dandelion leaves are used, which are extremely suitable for salad, separately or as an admixture with other plants; young dandelion leaves are devoid of any bitterness, but later they become bitter; By artificially shading the developing dandelion leaves, we obtain leaves that are devoid of green color (in botanical parlance, etiolated) and almost devoid of bitterness. In France, dandelion is widely cultivated as a salad plant. Dandelion root, due to the abundance of nutrients in it, is suitable for drying and, when ground, can serve as an admixture to flour; Even more valuable is the use of dandelion root as a substitute for coffee, and dandelion can easily replace chicory - a relatively rare plant in our country. When collecting dandelion leaves and roots, one should not forget that in the Leningrad region there is a plant very similar to dandelion, but with completely different properties. This is Paznik, which belongs to the same family of Compositae and differs from dandelion in the presence of pubescence on the entire plant, as well as special scales sitting on a common receptacle for each flower. Fortunately, paznik is a rather rare plant in the Leningrad region, although it must be borne in mind that it is sometimes found in garbage areas even on the territory of Leningrad itself.

36. Field sow thistle

(Compiled by B. A. Fedchenko)

Perennial. Field sow thistle is easily distinguished from related species by its long creeping rhizome, higher growth, reaching 150 cm, larger baskets of bright yellow flowers, located several at the ends of the branches of the stem, and especially the shape of its leaves, oblong and mostly with large edges. triangular teeth facing the stem; The fetal tuft consists of simple (not feathery) white hairs.

Thistle seeds contain up to 31% fatty oil.

Field sow thistle is one of the most common weeds, extremely difficult to eradicate from fields and vegetable gardens, since it quickly reproduces with the help of its long rhizomes that go deep into the soil. We do not find thistle outside of cultivated soils and waste areas. In the Leningrad region, sow thistle is found everywhere, and therefore it can be collected everywhere, especially conveniently in vegetable gardens, where it is often possible to collect a significant amount of this plant in a small area. Leaves, especially younger ones, are used as food raw materials, as well as stems, which lose their roughness under the influence of processing at high temperatures and thus become quite suitable for making soups, purees, etc.

The plant is suitable for harvesting throughout the summer.

37. Sootog native

(Compiled by B. A. Fedchenko)

A plant that is close in its characteristics and chemical composition to the previous species (field thistle), from which it is easily distinguished by the absence of a creeping rhizome, shorter stature, smaller flower baskets and the shape of the leaves, wider and more deeply pinnately divided than the previous one.

Thistle, unlike the previous species, grows almost exclusively in vegetable gardens, as a specific garden weed, or in garbage areas near homes. In the Leningrad region it is found everywhere and therefore can be collected everywhere.

Leaves (mostly young ones) and stems are eaten. In its fresh form, thistle is suitable as a salad plant, as well as for making vinaigrettes; processed at high temperatures, sow thistle is used for preparing soups, purees, as an admixture to dough, boiled potatoes, etc.

VI. EDIBLE LICHENS

(Compiled by M. E. Gollerbach)

Lichens, of course, are well known to everyone, but very often among the population they are called mosses. They are widespread in our forests on the soil, stumps and bark of trees, as well as on fences, hedges, old walls, stones, etc., sometimes hanging in in the form of gray or grayish-greenish beards, then forming protruding bushes, rugged leafy plates or thin crusts, painted in a variety of colors, some bright orange. When moistened, they turn somewhat green, but are never bright green and do not form stems with leaves, which is easy differ from mosses. These plants belong to the division of lower spore plants and represent, in fact, a peculiar group of fungi containing green algae cells inside their bodies, which they feed on. Therefore, they are almost independent of the place where they settle and can grow in a wide variety of conditions.

Among the lichens there are those from which you can prepare nutritious and tasty food. We will indicate only two of them, growing on the soil, as well tested in nutritional terms and widespread in large quantities in the Leningrad region.

Icelandic lichen (popular name - "Icelandic moss", scientific - Icelandic cetraria)

Icelandic lichen usually forms continuous thickets of whitish-brown or dark brown turf cushions on the soil, crunching underfoot in dry weather. These turfs consist of more or less curly bushes formed by ribbon-like, branching lobes, sometimes wide, sometimes narrow, sometimes wrapped in tubes, usually with small cilia along the edges. On the upper side the lobes are darker, on the lower side they are whitish, dotted with bright white indented spots, and at the base, where they come into contact with the soil, they are reddish, which is a very characteristic difference between Icelandic lichen and some other similar lichens.

This lichen grows especially well in dry sandy soil in pine forests, heather thickets and open spaces. Under these conditions it is usually so abundant that it can easily be collected in any quantity.

The easiest way to collect Icelandic lichen is to use your hands.

Its tufts are very weakly connected to the soil and are very easily separated from it. There are no roots or anything like that here. The turfs are taken whole and used as food. In dry weather, it is more convenient to collect them, since fewer soil particles are captured, they are easier to shake off and clean in place, but they take up more space and crumble more. Moistened lichen is elastic, its turf can be compressed and stuffed into bags in larger quantities. However, at home, the collected material must be thoroughly dried. It should be borne in mind that completely dry lichen can be preserved without spoiling for an indefinitely long time, but even slightly damp lichen quickly becomes moldy and rots. It is necessary to carefully remove foreign impurities from the collected turf, especially pine needles and soil particles, the presence of which gives the cooked food an unpleasant taste and smell. It is clear that the best collections of Icelandic lichen for food purposes are obtained not in the forest, but from open places, since fewer foreign impurities are captured here. It is important to note that for use for food purposes, Icelandic lichen is very convenient in the sense that it can be collected in over a long period of time - from the moment the snow melts and when other food plants are just awakening, and until new snow falls, when many other plants have already disappeared. This is explained by the fact that lichens do not die in winter, but are perfectly preserved under the snow and become immediately available as soon as the snow melts.

The nutritional value of Icelandic lichen is primarily confirmed by many years of folk practice, since it has long been used as food by residents of the northern countries and our northern regions, where it grows in abundance. The same is evident from its chemical composition. Chemical analysis shows that Icelandic lichen in its dry state contains the following substances (in percentage):

• lichen starch (lichenin) - 43.72
• bitterness agent (cetrarin) - 2.95
• sugar - 3.68
• wax and chlorophyll - 1.57
• gum - 3.63
• pigments - 6.86
• organic residue - 35.88
• potassium tartrate and calcium, calcium phosphate - 1.86

Thus, about half of all substances in Icelandic lichen is starch, and starch is close to wheat or potato, i.e., a completely nutritious product. The disadvantage of lichen as food is the lack of vitamins in it.

The main thing that prevents the direct use of Icelandic lichen for food is its very bitter taste, but this bitterness can be easily removed. For this purpose, after thoroughly cleaning it from impurities, it is soaked in some alkali. The most convenient and easiest way is to use pharmaceutical soda or potash. A weak solution is prepared from them, 4-5 g (but not more than 20) of potash or soda per 1 liter of water, and the lichen is immersed in this solution so that it is just covered with the solution (if the weight of the lichen is known, then take about 100 g of potash or soda per 1? kg of material). In the absence of potash or soda, you can use with great success ordinary laundry lye, which is prepared at the rate of 250-300 g of ash per ? buckets of water (or 45-50 g per 1 liter). Before soaking the lichen, this lye is diluted in the following proportion: for 1 kg of lichen, 8 liters of lye and 16 liters of water. In both cases, the lichen is soaked for 24 hours, after which the solution becomes brown and very bitter. This solution is drained, and the lichen is washed several times in clean water and left in it for another day. As a result, the lichen must completely lose its bitterness, otherwise it is soaked in alkali for not one, but two days. The washed lichen, deprived of bitterness, is either dried and stored for future use, or directly used for cooking.

The dishes that can be obtained from Icelandic lichen are very varied. In the simplest case, it should be slightly crushed and simply boiled in water.

After 1?-2 hours of boiling, a gelatinous mass with pieces of blades is obtained, almost tasteless, with a faint mushroom smell. If you add salt and the usual flavoring spices used when cooking mushrooms, such as bay leaves, peppers, onions, etc., you get a dish that resembles mushrooms. When cooled, with the addition of vinegar, it turns into a spicier snack-type dish. In addition, boiled lichen can be divided into pure jelly and the rest of the mass. For this purpose, after cooking, it is tipped onto a sieve and squeezed through a linen rag. The remainder is consumed as stated above, and from the jelly, which is tasteless in itself, various dishes, salty or sweet, are prepared by adding various spices and flavoring substances. When preparing foods such as jellied or sweet jellies, frozen lichen jelly perfectly replaces gelatin, differing from it in its opacity. It is only important that when it hardens, it retains its shape, for which it is boiled until thick, or allowed to stand until the excess water comes out on its own. The jelly separated from the water is dissolved again and used.

In addition to preparing independent dishes, apparently quite varied, Icelandic lichen can serve as a high-quality admixture to bread and flour products in general. For this purpose, use raw material soaked in alkali and washed, crush it and add it in equal quantities to the bread dough. The dough is allowed to rise well and baked like regular bread. The same is done when baking flatbreads, pancakes, pancakes, etc. In these cases, however, it is often much more convenient to thoroughly dry the lichen freed from bitterness and grind it into flour. This flour keeps very well in a dry place and can be used at any time. In addition to bread products, it can be added instead of rye or wheat flour and to a wide variety of food products, or it can be boiled into jelly yourself when preparing the dishes mentioned above.

In addition to using Icelandic lichen as a food product in everyday life, it can also be used in the food industry - in baking as an admixture in baking bread products, etc., which is based on the high content of starch in it - lichenin. Like potato starch, lichenin can be saccharified and therefore molasses and sugar are obtained from the lichen. Experiments in this regard were quite successful. In other words, with the development of appropriate technological processes, this lichen is suitable wherever starch is processed.

Icelandic lichen is very convenient for harvesting for future use. In the simplest case, it is completely enough to free the turf from soil and impurities and dry it thoroughly. To make it take up less space, the turf can be dried between sheets of paper under a press (a board with a couple of bricks). Another way is to first soak the material in alkali, free it from bitter substances, and then dry it and store it whole or grind it into flour. One way or another, in a dry state, lichen can be stored indefinitely without deteriorating or losing its qualities.

Deer lichen (popular name - "deer moss")

Species of deer lichen grow in large turf-pillows on the soil in the same places as Icelandic lichen. In contrast to the latter, deer lichen turfs are gray, whitish-gray or greenish, and are formed not by flat blades, but by round stems that are empty inside. The stems branch from the very base, forming spreading bushes, and at the top they end in thin, curved drooping (in the gray Cladonia rangiferina and whitish-greenish Cladonia silvatica) or erect branches collected in a dense bunch of capitate shape (in the whitish-greenish Cladoma alpestns).

Collecting deer lichen is even easier than Icelandic lichen, since it grows even more abundantly, covering the soil in pine forests with a continuous cover that stands out with its whitish color. Such burs are called “white-moss burs”. For food purposes, there is no point in distinguishing between individual types of deer lichen, and they can be collected together. The methods for collecting, drying and storing them are exactly the same as for Icelandic lichen. In the same way, here it is necessary to soak the lichen in alkali before eating in order to get rid of the bitterness. However, it should be borne in mind that the nutritional value of this lichen is apparently lower than that of Icelandic lichen, and its consistency is much coarser and difficult to boil. When boiled, it does not form a jelly, but spreads apart. Therefore, it is better to use it in the form of flour, for which the material, purified and freed from bitterness, is again dried and ground into flour. This flour is used in the same way as mentioned above. For industrial use, especially for the production of molasses and sugar, deer lichen is in no way inferior to Icelandic lichen.

Both lichens - Icelandic lichen and deer lichen, as indicated, within the Leningrad region are especially abundant in white-moss pine forests, and they should be looked for wherever the latter are common.

VII. CONCLUSION

The wild food plants described in our brochure can bring considerable benefits if every Leningrader takes their collection seriously, as a source of highly nutritious and vitamin-rich plant materials.

By collecting fresh greens from wild food plants throughout the summer, every Leningrader and resident of the Leningrad region can diversify their diet by introducing vitamin-containing plants into it.

We must use every opportunity to travel outside the city, work in the suburbs, in individual gardens outside the city, trips to suburban parks in order to collect wild edible plants.

A variety of plant foods containing a significant amount of vitamins will increase our productivity and maintain strength and health.

However, it would be wrong to limit the use of wild plants for food purposes only to current collection in the summer.

By collecting wild food plants, we can completely provide ourselves with them not only during the summer, but also prepare highly nutritious and vitamin-containing foods for the winter.

By collecting wild edible plants and preparing them for long-term storage (drying, salting, pickling, pickling), Leningraders and residents of the Leningrad region can provide themselves with a significant supply of wild vegetable plants for the long months of winter, thereby protecting themselves from the possibility of various diseases associated with deficiency vitamins

So, without wasting any time, use the instructions given in our book - collect wild edible plants!

VIII. INDEX OF MAIN LITERATURE ON WILD FOOD PLANTS

I. Literature on Flowering Plants

1. Vasilevskiy L. A. and L. M. Food surrogates. Ptgr, 1 n.-chem. those. ed. 1923.

2. Evdokimov A. A. Edible wild plants of the North. Arkhangelsk. Severn region ed. 1932.

3. Zhadovsky A. E. Microscopic analysis of food and flavoring substances of plant origin. M.-L. Snabtekhizdat. 1934.

4. Zalesova E. N. and Petrovskaya O. V. Complete Russian illustrated herbal dictionary. St. Petersburg, ed. Caspari. 1900.

5. Znamensky I. E. Wild edible plants. Chemical-technical reference book, part IV. Plant raw materials. Ed. V. N. Lyubimenko, vol. 12. L. Goskhimizdat. 1932.

6. Izakson E. B., Epifanov N. G. and Tarasov N. V. New and forgotten plants in public catering. Under. ed. A. Mironova. L. Lenoblidat. 1934.

7. Kanshina D.V. Popular library of applied knowledge, vol. II. Interests of the stomach. St. Petersburg, ed. M. Remezova. 1895.

8. Kashperova A. Preparing canned fruits, berries and vegetables at home. St. Petersburg

9. Kling M. Feed products. 1933.

10. Forage plants of natural hayfields and pastures of the USSR. Ed. prof. I. V. Larina. All acad. agricultural Sciences named after Lenina, L. 1937.

11. Lenkov P.V. Seeds of field weeds of the European part of the USSR. M.-L. Selkokhozgiz. 1932.

12. Archer 3. I. Wild vegetables of the South Ussuri region. "Proceedings of the Dalfil Mountain Taiga Station. Academy of Sciences of the USSR", vol. II. 1938.

13. Lyubimenko V. N., Monteverde N. N. and Sulima-Samoilo A. Edible wild plants of the northern zone of Russia, vol. 1 and 2. N.-techn. committee at the Commission food Petrogr. Work. Comm. Ptgr. 1918.

14. Maltsev A.I. On the use of weeds and other wild plants in the home. "Transactions on applied botany", vol. XIII, no. 3. 1922-1923.

15. Medvedev P.F. Nettles of the USSR. Species composition, distribution and use (Appendix 71 to "Proceedings on applied botanical, genetic and rural."). L., ed. All inst. plants 1934.

16. Melnikov N.P. Production of coffee surrogates. Ed. ed. magazine "Technical collection", St. Petersburg, 1873.

17. Modestov A.P. How to supplement our nutrition. Public conversations about the use of commonly found wild plants for food. Dept. imprint from the collection. "Vegetable gardening", ed. Moscow region vegetable gardens, com. M. 1918.

18. Nikitinsky Ya. Ya. Surrogates and unusual sources of food products of plant and animal origin in Russia. M. Gosplan. 1921.

19. Obukhov A. N. Commodity research of medicinal, technical and aromatic raw materials, vol. I. Vneshtorgizdat. M.-L. 1934.

20. Partansky P. N. Practical botany. Flora of European Russia. Kursk 1894.

21. Tserevitinov F.V. Chemistry and merchandising of fresh fruits and vegetables, ed. 2. M.-L. Selkhozgiz. 1932.

22. Rollov A. X. Wild plants of the Caucasus, their distribution, properties and application (with the designation of native names of plants). Ed. Kavk. phylox. com. Tiflis, 1908.

23. Weeds of the USSR, vol. I-IV. L., ed. Academician Sciences of the USSR 1934-35.

24. Sulmenev N.D. On the chemical composition and digestibility of quinoa seeds. "Pharm. Journal", 1893, No. 5.

25. Sulmenev N. D. Quinoa, its chemical composition and digestibility of nitrogenous substances. 1893.

26. Taliev V.I. Key to higher plants of the European part of the USSR, ed. 9. M. Selkhozgiz. 1941.

27. Fedchenko B. A. and Kreyer G. K. Resources of the main medicinal and technical raw materials of the Leningrad region and Karelia. L., ed. L. O. Vses. Chamber of Commerce, 1934.

28. Flora of the USSR, vol. I-X. L., ed. Academician Sciences of the USSR. 1934-1941.

29. Erisman F. Quinoa, swan bread. Encycloped. Dictionary Brockhaus and Efron, half volume 33, 1896.

II. Literature on lichens

1. Gollerbach M. M. and Elenkin A. A. Lichens, their structure, life and significance. L. Uchpedgiz. 1938.

2. Elenkin A. A. Lichens as an object of pedagogy and scientific research. Journal "Excursion business", Ptgr. 1921 No. 2-3, 1922, No. 1.

3. Elenkin A. A. Mosses and lichens. Key and guide to collection and storage, L. Library journal. "In the workshop of nature." 1930.

4. Lyubimenko V.N. Icelandic moss as a food product. Ptgr., ed. Pishchev. n.-techn. inst. 1919.

5. Reiznek A. and S. Instructions for collecting, storing and eating Icelandic moss. M. 1918.

6. Savich V.P. Edible and fodder lichens. Sat. "Natural resources of the USSR". L., Lenoblidat. 1932.

IX. INDEX OF FOOD USES OF PLANTS

based on Internet materials