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List of wild edible plants in Mongolian cuisine facts for kids

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Wild edible plants have been an important part of Mongolian cuisine for a very long time. People in Mongolia have traditionally used many different plants found in nature for food. These plants provide important nutrients and add unique flavors to their meals.

This article explores some of the wild plants that Mongolians gather and eat. They use different parts of these plants, like grains, fruits, roots, and leaves. Knowing which plants are safe to eat is a special skill passed down through generations.

Grains and Cereals from the Wild

Many wild plants can provide grains or seeds that are like cereals. These can be used to make flour or added to dishes for extra energy. They are a valuable food source, especially in areas where farming is difficult.

  • Abutilon theophrasti
  • Agriophyllus arenarium
  • Artemisia anethifolia
  • Artemisia annua
  • Artemisia pectina
  • Artemisia xerophytica
  • Convolvulus gortschakovii
  • Corispermum mongolicum
  • Elymus giganteus
  • Fagopyrum esculentum
  • Kalidium foliatum
  • Polygonum alpinum
  • Polygonum sibiricum
  • Psammochloa villosa

Delicious Fruits and Berries

Mongolia's landscapes offer a variety of wild fruits and berries. These are often sweet or tart and are enjoyed fresh. They can also be made into jams, juices, or dried for later use. These fruits are packed with vitamins.

Mushrooms for Meals

Wild mushrooms are a special treat in many cuisines, including Mongolian. They add a unique earthy flavor to dishes. It is very important to know which mushrooms are safe to pick and eat.

  • Psalliota arvensis
  • Psalliota campestris

Onions and Their Relatives

The onion family includes many plants with strong, savory flavors. These wild varieties are used to spice up meals. They can be eaten raw or cooked, adding a sharp taste to many traditional dishes.

Nutty Delights from Nature

Nuts found in the wild are a great source of energy and healthy fats. They can be eaten as a snack or used in cooking. These natural treasures are often gathered in the autumn.

  • Pinus sibrica

Wild Spices for Flavor

Certain wild plants are used as natural spices. They can add a wonderful aroma and taste to food. These plants help make Mongolian dishes even more delicious and interesting.

  • Carum buriaticum
  • Schizonepeta annua

Plants for Tea Substitutes

When traditional tea might be scarce, people turn to wild plants for warm drinks. Many different leaves and flowers can be steeped in hot water to make comforting herbal teas. These drinks often have unique flavors and can be very refreshing.

Starchy Plants for Energy

Some wild plants have roots or other parts that are rich in starch. These starchy parts provide important carbohydrates, giving energy. They can be cooked and eaten like potatoes or other root vegetables.

  • Agropyron repens
  • Asparagus dahuricum
  • Butomus umbellatus
  • Cirsium esculentum
  • Lilium martagon
  • Lilium tenuifolium
  • Phlomis tuberosa
  • Phragmites communis
  • Polygonum divaricatum
  • Polygonum viviparum rhizome
  • Potentilla anserina root
  • Rumex altaicum
  • Rumex compactum
  • Rumex undulatum
  • Sanguisorba officinalis root
  • Sinomorium songaricum
  • Sphallerocarpus gracilis
  • Typha laxmanni

Natural Sweeteners

Nature also provides plants that can be used to add sweetness to food. These natural sweeteners offer an alternative to sugar. They can be used in drinks or desserts.

  • Glycyrrhiza uralensis

Wild Snacks to Enjoy

Certain wild plants offer parts that are perfect for snacking. These might be seeds, nuts, or other tasty bits. They are often eaten raw when gathered.

Fresh Wild Greens

Many wild plants provide fresh green leaves that are full of vitamins. These greens can be added to salads or cooked like spinach. They are a healthy addition to any meal.

  • Cynanchum sibiricum
  • Heracleum dissectum
  • Rheum nanum
  • Rumex acetosa
  • Polygonum aviculare
  • Urtica angustifolia

Vegetables from the Wild

Beyond greens, many other wild plants are used as vegetables. Different parts, like stems, flowers, or roots, can be cooked. They add variety and nutrition to the Mongolian diet.

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