What plants have we long forgotten about and what our grandmothers grew?

In our grandmothers' time, most food had to be grown in the garden, requiring a great deal of effort. Everyone knew that if you didn't properly care for your plants, you'd go hungry in the winter. Our ancestors did everything they could to prevent this. Now, with the advancement of science and technology, all of this has become a thing of the past, along with some of the interesting plants that once fed the entire family.

Rapunzel

No, this plant doesn't get its name from the world-famous Disney princess. It doesn't have lush foliage or spreading yellow leaves resembling Rapunzel's hair. In fact, it's the name of a species of the common bellflower.

The sizes of the roots differ from each other:

1. The little ones were eaten just like that or used to make salad.
2. But the larger ones were stored longer and boiled like turnips.

You may be interested in:

Fennel - beneficial properties and contraindications for use
Fennel is a perennial herb in the Apiaceae family. Its closest relatives are dill and…Read more…

According to grandmothers who lived through those times, they had an unusual taste, not typical of roots—a bit sweet. Some even believe it had a nutty flavor. Regardless of the taste, the benefits of rapunzel roots were obvious. Herbalists used them as a diuretic, to treat eye and throat ailments, and to cleanse the face and body.

Trip-madam

An unpretentious, frost-hardy plant capable of growing quickly. However, it wasn't tasty on its own. People reported that it had a sour, astringent taste, so no one ate it on its own. White sedum (also known as tripe madam), or more precisely its leaves, were usually added to salads.

The origin of this plant's name is interesting:

1. The word tripe, translated from French, means “to shudder” – the trip madame’s taste is an acquired taste.
2. An unprepared person, tasting a piece of its leaves, would shudder, either in disgust or surprise. Hence the name, unfamiliar to the Russian ear.

Bruncol

This asparagus kale is the clear winner in terms of the number of nicknames it's earned. It's been called all sorts of names:

• kale;
• brownkohl;
• grunkol;
• curly kale.

One thing remains constant: its commendable undemanding nature when it comes to care and soil improvement. Like the tripe madame, it didn't require any special cultivation conditions. It likely also attracted the grandmothers' attention with the unusual color of its leaves, because the brancol is undoubtedly quite a beauty.

Its decorative qualities cannot be denied – its purple and green leaves, visible from afar, seem to be framed with real lace, decorate the beds and delight the eye.

And that's not its only beneficial quality. It can be eaten in almost any form, and it won't surprise you with an unexpectedly unpleasant taste, unlike tripe madame. In some European countries, it has earned the well-deserved status of a must-have accompaniment to meat dishes.

However, kale can help with more than just digestion; it also provides the body with a wealth of vitamins:

• vitamin A (retinol);
• minerals (selenium, zinc, copper, iron, phosphorus and others);
• It also contains substances important for the development of the body, such as fatty acids and antioxidants.

You may be interested in:

The benefits and harms of broccoli for the human body
Broccoli is an exotic vegetable in Russia, a member of the cabbage family. It was obtained as a hybrid of asparagus cabbage of different varieties.Read more…

Vegetarians, vegans, and those who, for whatever reason or due to doctor's orders, are temporarily (or permanently) restricted from eating meat should especially consider this vegetable. This cabbage variety contains protein, which, like meat, consists of 18 amino acids. These elements are essential for the body, so if there's a chance to replenish them, don't miss out. Despite these qualities, kale is completely calorie-free. 100 grams of this cabbage contains only 50 kilocalories. Is it an ideal option for women trying to lose weight?

Our ancestors were wise, growing essential and nutritious food in their gardens. While our lifestyle doesn't allow us to return to our roots completely, people should give these long-forgotten plants their due and at least reintroduce them into our diets, if not into our own.