We cook from wild plants. Ferns, algae, lichens and fungi

This book continues the series “Cooking from wild plants”, dedicated to edible wild plants and mushrooms that can be found in the vastness of Russia. The main task of the series is to orient the reader among the variety of edible wild plants, to tell which parts of these organisms can be collected, and to show which methods of harvesting and culinary processing are best suited to them. The publication is a popular reference book and does not require the reader to have special knowledge of botany or special culinary training.
In this volume, edible Russian wild plants belonging to the three kingdoms of life will be considered: green plants (ferns, horsetails, mosses and algae), fungi (actually fungi and lichens) and bacteria (cyanobacteria, which used to be called blue-green algae).
In addition to describing the wild plants themselves, the book contains many recipes and practical recommendations that will be useful to the widest range of readers.