Arctium lappa L.

Leaves, root, seeds, stem

Root: raw or cooked. Very young roots can be eaten raw, but older roots are normally cooked. Although it does not have much flavor the root can absorb other flavors. Young roots have a mild flavor, but this becomes stronger as the root gets older.

Young leaves: raw or cooked. A mucilaginous texture.

Young stalks and branches: raw or cooked. Used like asparagus or spinach. They taste best if the rind is removed. The leaf stalks can be parboiled and used as a substitute for cardoons. The pith of the flowering stem can be eaten raw in salads, boiled or made into confections. A delicate vegetable, somewhat like asparagus in flavor. The seeds can be sprouted and used like beansprouts.

Young stems are eaten sauteed or fried, but also raw (when young and tender). Young shoots are consumed in the same way as asparagus. The leaves are also used to shape sarmales.

The cleaned roots are also eaten, either heat-treated or raw, because they are crispy and sweet. However, the consumption of burdock on the territory of the Republic of Moldova is quite limited.

Anethum graveolens L.

Leaves, seeds

Leaves: raw or cooked. Used as a flavoring in salads etc. The leaves lose their flavor if they are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing but are best just before the plant flowers. Seed: raw or cooked. Very pungent and bitter in taste. It is used as a flavoring in salads, preserves etc., its chief uses being perhaps in making dill vinegar and as a flavoring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings. Essential oil from the seed is used as a flavoring in the food industry. A tea is made from the leaves and/or the seeds.

Dill leaves, stems and seeds are used. Dill leaves are used in soups, stews, traditional products, salads, pie fillings.

The leaves, stem and inflorescences are used to flavor pickles, canned food for the winter. Store pickled, salted, frozen or dehydrated.

Dill is also used to make tea or flavor the oil.