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Wild plants have been with us for thousands of years. In antiquity they were used both for spiritual purposes - rituals and to supplement animal food.

Literally everything from fruit, leaves, as well as rhizomes, roots and onions was eaten.

With time, plants that were distinguished by taste and had a good effect on human health began to be cultivated and processed.

Marcus Lawiusz (1st century BC) was the first to use herbs for culinary purposes, considered the author of the first cookbook with recipes of ancient Roman cuisine.

After the fall of the empire, Arab traders spread across the Mediterranean Sea and began to cultivate plants proven from their homeland.

These crops spread quickly even in the unfavorable lands of northern Europe. With time, the interest in exotic herbs and spices that began to be imported to Europe increased.

In Poland, plants of the genera were used, depending on the region; plantain, mallow, comfrey, thistle or griffon. Dried couch grass rhizomes, marsh purgatory and vetch seeds were added to baking, for example, flatbread or bread. A valued spice was horseradish roots, which were grated and added to meat and beetroot.

In Wielkopolska, Silesia and even the Carpathians, the leaves of the Kurdybanka blush were used for broth or potato soup.

In the western part of the Carpathians, yarrow leaves were chopped and used as a spice in many dishes.

In the next post, I will present you a handful of information about active substances in plants.

Pati