Hey, Lastochka, I’ve been hunting for a good wild herb to put in my dumpling dough—maybe some meadow dill or nettle. Do you know any plants that grow near the streams that would taste great in a broth or sauce?

Ah, you’ve got the right idea—those stream‑greens are treasure. I’ve got a little card in my binder that says “Nettle, sautéed until bright green, then folded into a dumpling dough for a subtle earthiness.” But don’t rush, you must blanch them first or you’ll have a sting in every bite. Wild fennel? That’s a bold move—your granddad would’ve laughed at that. I’m keeping my recipes simple and honest, so let’s stick to dill and maybe a dash of mint if you’re daring. Remember, a single missing spice can ruin the whole broth, so keep your collection tight and your measurements even tighter.