Pietrusza Wola October 2006

We started from digging out marsh woundwort's (Stachys palustris) rhizomes.

We fried them with young tender leaves of plantain (Plantago lanceolata)...

and served them on dock leaves. Phot. Miłka Gramann.

We also cooked Jerusalem artichoke bulbs (Helianthus tuberosus) and fried burdock chips (Arctium lappa). Phot. Miłka Gramann.

We roasted cattail (Typha latifolia) rhizomes directly on embers. Phot. Miłka Gramann.

Plantain leaves and Swedish rowan (Sorbus intermedia) fruit fritters were acclaimed as the tastiest dish of the workshops. Phot. Miłka Graman.

We also practiced leaching acorns and sampled ash (Fraxinus excelsior) keys pickled in vinegar.Phot. Miłka Gramann.

Peeling acorns (Quercus robur). Fot. Miłka Gramann.

Of course there were more things: we found hogweed leaves (Heracleum sphondylium), scaber stalks (Leccinum sp.) and beechnuts (Fagus sylvatica).

Beechnuts.

And there were wild carrots, large but branchy...

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