Food underfoot: the cuisine of the ancient roads

– The resulting syrup is deep amber in colour, with a rich, slightly bitter flavour.

Note: Great with meat, tea, and porridge.

Liquorice decoction (Eastern Europe & Central Asia)

Ingredients: 2 tbsp dried liquorice root, 500 ml water

Preparation:

– Grind roots.

– Simmer in water for 20—30 min.

– Strain – yields a naturally sweet, dark infusion.

– Optionally reduce to syrup.

Use: Add to tea, porridge, dough. Folk remedy for coughs and fatigue.

Sumanak (sumalyak) – syrupy paste from sprouted wheat (Central Asia)

Ingredients: 2 kg wheat, water as needed, 1 cup (approx. 240 ml) flour (optional)

Preparation:

– Wash and soak grain for 24 hours.

– Sprout for 2—3 days until shoots are 1—2 cm.

– Grind the sprouts, mix with water, and strain to obtain the “sweet milk’ base.

– Add flour if desired.

– Cook for 6—12 hours stirring continuously with a wooden spatula to prevent burning.

Tradition: Prepared for Navruz in large pots; families gather to sing and dance. Said to bring luck and purification.

Sprouted barley drink (Europe)

Ingredients: 500 g sprouted barley, 2 litres water

Preparation:

– Dry and grind the sprouts.

– Steep in hot (not boiling) water for 4—6 hours.

– Strain.

– Optionally boil down to a syrup.

Use: Base for malt beverages or syrups.

Sweet elecampane root (Eastern Europe, Siberia)

Ingredients: 50 g fresh/dried root, 500 ml water

Preparation:

– Grind and boil for 30 minutes.

– Strain and boil down to a syrup.

– Add honey if desired.

Taste: Honey-like, spicy; aids digestion.

Malt syrup from sprouted rye (Slavic/Baltic tradition)

Ingredients: 1 kg sprouted rye

Preparation:

– Sprout rye to 1—1.5 cm.

– Dry, grind into flour.

– Steep in hot water at 40—50°C for 6—8 hours.

– Strain.

– boil down until thickened to a syrup.

Use: Baking, drinks, porridge. Adds maltose flavour.

Reduced berry syrup (Northern/Eastern Europe)

Ingredients: 2 kg berries (rowan, viburnum, blueberry), water

Preparation:

– Mash or juice berries.

– Strain and boil to reduce to ~1/5 volume.

– Optionally add sour apples for stability.

Use: Syrup, porridge topping, base for pastila.

Sweet-and-sour burdock syrup (Japan, Siberia, Karelia)

Ingredients: 100 g burdock root, 500 ml water

Preparation:

– Wash, peel, chop the root.

– Boil for 30—40 min.

– Boil down to a syrup and strain.

Taste: Earthy, sweet-and-sour.

Tip: Can serve as a rehydrating herbal tonic while hiking.

Baked sprouts with berries (Europe)

Ingredients: 1 cup (approx. 240 ml) sprouted wheat, ½ (approx. 120 ml) cup dried berries (cranberry, cherry, blueberry), some water

Preparation:

– Mix sprouts and berries with water.

– Bake in ceramic/earthenware dish at 100—120°C for 3—4 hours.

Use: Paste for snacks, with mild sweetness and tartness.

Sweet flour from dried sprouts (Slavic/Finno-Ugric tradition)

Ingredients: Any amount of sprouted wheat or barley

Preparation:

– Sprout grain.

– Dry at 40—50°C.

– Grind to powder.

Use: Add to baked goods, porridge, raw treats.

Tip: Pairs well with nuts and dried wild fruits like rose hips or hawthorn.

Storage

– Syrups should be stored in sterilised glass jars in a cool, dark place for up to one year. Once opened, keep refrigerated.

– Dry sugars (e.g., maple sugar) should be stored in airtight containers in a dry place.

– Sprouted grains intended for future use can be dried and stored in glass jars for up to six months.

FINAL NOTE

Sweetness is not a gift of industry but a gift of the earth. Life-giving maple and birch sap, liquorice roots, and grains awakened by moisture generously offer natural sugar to humans. These ancient recipes are woven into the fabric of cultures – in rituals and songs, passed down through generations as part of festive joy or daily care.

By reviving them, we reconnect with the true taste of nature – pure, nourishing, and rich with time.

Chapter 7. Herbal powders

Herbal powders are an ancient way to preserve nature’s gifts for many months. Our ancestors dried herbs, roots, and flowers, grinding them into powder to use in winter when fresh plants were unavailable. Today, we are returning to these traditions to eat more sustainably and diversely. Turning nettles, linden, or meadowsweet into powder is not only a way to enhance flavour but also an opportunity to add vitamins, minerals, and antioxidants to your diet. In this chapter, you’ll learn how to harvest, dry, and grind plants to create powders that will inspire your culinary creations.

The basics of making herbal powders

Making powder is a simple process with three steps: gathering, drying, and grinding.

Gathering the Plants

• When to collect: Harvest in the morning, ideally during dry weather, when the plants are fresh and full of sap. Collect leaves before flowering, roots in autumn, and flowers at the beginning of blooming.

• Where to collect: In clean places away from roads and factories. Woodland edges, meadows, and open fields are ideal.

• What to pick: Select only healthy, undamaged plants.” plants without spots or damageег.

Tip: Take no more than a fifth of any given plant population in one area, to ensure sustainability and natural regeneration.

Drying

Drying is key to preserving flavour and nutrients. There are several methods:

• Air drying: Spread leaves and flowers in a single layer on a cloth or net in a dark, ventilated place. Turn them every 1 to 2 days. Duration: 3 to 10 days.

• Oven drying: Cut roots into thin slices, spread them on a baking tray lined with parchment. Dry at 40—50°C with the door slightly open for 2—4 hours.

• Dehydrator: Set to 35—40°C for leaves and flowers, and 50—60°C for roots. Time: 4—12 hours.

Tip: To test for dryness, leaves should crumble easily between your fingers and roots should snap cleanly.

Grinding

• Tools: Use a coffee grinder, blender, or mortar and pestle. For finer powder, sift through a sieve.

• Technique: Grind in small batches to avoid overheating and preserve aroma and nutrients.

Tip: Ensure all equipment is properly sterilised prior to use, to prevent contamination.

Storage

• Store powders in glass jars with tight-fitting lids or in paper bags.

• Keep your powders in an airtight container in a dry, dark place. Moisture is the enemy of long-term storage.

• Label the jars with the name of the plant and the date of preparation.

• Shelf life: Up to 1 year for leaves and flowers, up to 2 years for roots.

Tip: Check your jars every couple of months for any signs of mould, clumping, or unusual odours.