Five taxa remained unidentified, The greatest group is composed of your green elements of plants, which were typically consumed while in the kind of soups, Two sorts of soups had been distinguished. sour and non sour, The initial was manufactured by leaving the substances to ferment for any number of days or by adding acidic elements. Sorrel, ground elder and hogweed had been used in sour soups. Nettle and extra fat hen have been, based on Federowski, manufactured into non sour soups, however other data suggest that from time to time they occurred in sour soups as well and that this division just isn’t really sharp. Sorrel was sour by itself, whereas hogweed was Retrospectives of settlers who moved from Belarus to Poland after World War II, Archives in the Polish ethnographer Adam Fischer stored during the library in the Polish Folklorist Society in Wrocaw have been searched for material regarding Belarus.
five notes to the utilization of plants have been discovered, 3 from Narbutowszczyzna near Oszmiana, based on herbarium specimens sent by Zofia Koczorowska to Fischer, most likely within the 1920 30s, the note on Acorus comes from the Lida location plus the note on Prunella from Antyczkowo, near Oszmiana. A Belarusian Web culinary forums was searched to be able to learn which of your listed inhibitor MP-470 plants are even now a part of daily culture, An additional source of comparison was information on plant use in Belarusian villages in NE Poland, adjacent on the border with Belarus, from more than two hundred interviews carried out by one of your co authors, probably lacto fermented. Soured birch and maple sap have been also added to wild vegetable soups to generate them sour.
As outlined by Federowski one in the wild greens have been generally dried for winter use. Other than the wild plants his herbarium also con tains two cultivated species eaten raw as salads. Borago Rocuronium officinalis L. and Tropaeolum majus L, He also mentions the raw use of some wild lettuce termed zieziulina saata, but doesn’t deliver a specimen. The 2nd biggest category, 18 species, was manufactured up of fleshy fruits. Fruits in 19th century Belarus were mainly eaten raw, being a few of Rostafi?skis respondents pointed out. At times they were incorporated into dishes with milk or dough, Only manors ready additional sophisticated wild fruit desserts containing sugar. Several spices can also be stated, like the fruits of Carum carvi, roots of Armoracia rusticana or aromatic leaves place below baking bread, No underground wild plant organs have been gathered apart from the currently mentioned horseradish and bracken rhizomes used only during the Vileyka region.
throughout undesirable harvest years dried bracken was pounded within a wooden mortar and mixed with rye flour into ordinary grain dishes. From the species while in the 19th century only 32 species are reported as used in 20th or 21st century stud ies. In these modern research, even so, new plant taxa are reported as applied, mainly childrens snacks or alien species of fruits.