As a children we used to put the branch into an anthill. Ants excrete methanoic acid and branch becomes sour. It was very good to lick of thirst 🙂
And Please. Never. Never. Do not destroy the anthill.
Did you know?
For a country that covers only a little over 45,000 km2, it has an estimated population of 1.3 million and it one of the most sparsely populated countries in Europe, with almost 50% covered by forest.
all ingenious is simple and all simple is ingenious.
Last year I introduced to you Pletskid- Estonian flat bread from very difficult and poor time. When people had just few potatoes and little bit oil.
Vatskid are from South Estonia, as well, but little bit more advanced version. From times when people had at least some buttermilk 🙂
Vatskid was baked on oven on the cabbage leaf. Believe, the most complicated in this recipe is to remove leaves from cabbage 🙂 Cabbage leaf helps keep moisture.
In the old times spring meant two good news. At least the grass arises and the cows began to give milk.
So, ancient Estonian spring dishes contain a lot of milk, dairy products and greens.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey, but could be little bit bitter. To decrease the bitterness, leave leaves in to the cold salty water to set. And wood sorrel is sour.
Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh. NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.